Ichiban Buffet
Last inspected: Dec 18, 2025
95
Score
Inspectors have visited Ichiban Buffet 19 times, with records going back to 2022. On Dec 18, 2025, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
“Handwash sink not accessible for employee use” accounts for the largest share of issues, appearing eight times across the record.
Among Leesburg restaurants, the typical score is 76; Ichiban Buffet is comfortably above that bar. Taken together, the history is a positive one.
19
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 18, 2025
Complaint Partial
1 minor violation.
View 1 violation
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Main ice machine.
22-20-5
95
Oct 23, 2025
Complaint Full
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw dim sun over cooked crabs. -Raw meat over spinach. **Corrected On-Site**
08A-05-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Employee washed hands in three compartment sink. Operator notified, re washed in three compartment sink. **Corrected On-Site**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. -At side wait station near. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. -Orange bottle at wait station near dessert buffet.
41-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -Cups at wait station near dessert buffet.
24-08-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in double door freezer gaskets torn.
14-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters.
23-03-4
Basic - Stored food not covered. -Cooking sauces.
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed mushrooms over washed broccoli. **Corrected On-Site**
08B-17-4
Basic - Water leaking from pipe and/or faucet/handle. -At sushi station hand sink.
29-11-4
47
Jul 23, 2025
Complaint Full
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Container of medicine improperly stored. -Over prep cooler.
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Flour scoops. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -By fryers.
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in freezer gasket.
14-10-4
Basic - Floors not constructed to be easily cleanable. **Repeat Violation**
36-12-4
Basic - Food stored on floor. -Case of shrimp. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Walk in freezer.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Reuse of single-service or single-use articles. -Cheese stored in cardboard boxes. **Corrected On-Site**
25-32-4
Basic - Stored food not covered. -Bread crumbs. **Corrected On-Site** **Repeat Violation**
08B-12-5
47
Feb 17, 2025
Complaint Full
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
52
Dec 6, 2024
Complaint Full
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
47
Jul 11, 2024
Complaint Full
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
33
Apr 24, 2024
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over cooked wontons. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw beef over pasta. **Corrected On-Site**
08A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. -Spoon and strainer in handsink by fryers. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. -Sanitizer. **Corrected On-Site**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. -Brown cutting board. **Corrected On-Site** **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Keys stored with dicer. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Spatulas in 84f water at hibachi station. Operator placed on warming unit. **Corrective Action Taken**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Open dumpster lid.
33-16-4
Basic - Soiled dry wiping cloth in use. **Corrected On-Site**
21-10-4
Basic - Stored food not covered. -Open cans of sauce on cookline.
08B-12-5
43
Mar 19, 2024
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. **Repeat Violation** - From follow-up inspection 2024-03-19: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -Under three compartment sink in warewash. - From follow-up inspection 2024-03-19: **Time Extended**
29-11-4
90
Mar 13, 2024
Complaint Full
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -1 case of celery. -1 case of broccoli. -3 small containers of broccoli. **Repeat Violation**
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -Blocked by trash can by fryers.
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. -Flour scoop.
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. -Brown cutting board under large prep table.
14-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Bottom of interior of ice machine. Operator cleaned and sanitized. **Corrected On-Site**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Keys stored with dicer.
40-06-5
Basic - Floor area(s) covered with standing water. -In warewash. **Repeat Violation**
36-22-4
Basic - Floors not maintained smooth and durable. **Repeat Violation**
36-11-4
Basic - Reuse of single-service or single-use articles. -Produce stored in cardboard chicken box. **Corrected On-Site**
25-32-4
Basic - Water leaking from pipe and/or faucet/handle. -Under three compartment sink in warewash.
29-11-4
47
Feb 19, 2024
Complaint Full
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. -Walk in freezer. **Warning** - From follow-up inspection 2024-02-19: **Time Extended**
38-04-4
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Kitchen. **Warning** - From follow-up inspection 2024-02-19: **Time Extended**
36-12-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -Rear exit door. **Warning** - From follow-up inspection 2024-02-19: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. -Shelf under prep table. **Warning** - From follow-up inspection 2024-02-19: **Time Extended**
14-10-4
82
Feb 16, 2024
Complaint Full
9 critical violations. 3 major violations. 24 minor violations.
View 36 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chl 200 ppm. **Warning**
41-15-5
High Priority - Toxic substance/chemical improperly stored. Bleach by lemon juice at sushi bar. **Corrected On-Site** **Warning**
41-10-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -Onion rings 1/2 pound. -Plantains 2 lbs. -Chicken on stick 25 pieces. -Eggrolls 30 pieces. -Chicken wings 15 pieces. -Crab Rangoon 30 pieces. -French fries 1/2 pound. -Chicken nuggets 2 pounds. -Fish 30 pieces. -Mushrooms 20 pieces. -Stuffed shrimp 10 pieces. -Baked cheese crab 1/2 pound. -Cheese pizza whole pie. -Pigs in a blanket 20 pieces. -Mussels 10 pieces. -Crawfish 30 pieces. -Shrimp 50 pieces. -Pudding 1/2 pan. -Jello 1/2 pan. -Pears 1/2 can. -Peaches 1/2 can. -Pineapple full pan. -Pineapple 10 pieces. -Oranges 20 pieces. -White fish 4 pieces. -Ham 4 pieces. -Teriyaki chicken 1/2 pound. -Honey chicken 2 pounds. -Clams 2 pounds. -Mixed vegetables 2 pounds. -Mushroom soup 1/2 gallon. -Egg soup 1 gallon. -Chicken wings 30 pieces. -Fried dumplings 40 pieces. -Potatoes 1/2 pound. -Fried rice 1/2 pound. -Cut lettuce 1 pound. -Caesar salad 1 pound. -Seafood salad 1 pound. -Crab meat salad 1/2 pound. -Broccoli salad 2 pounds. -Pasta salad 1 pound. -Coffee cake 30 pieces. -Macaroons 30 pieces. -Ice cream 8 gallons. -Sushi rolls 200 rolls. -Raw beef 4 pounds. -Chicken 2 pounds. -Crab meat 2 pounds. -Sprouts 1 pound. -Onions 1 pound. -Noodles 2 pounds. **Warning**
01B-13-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee rinsed dish and then worked with food. **Warning**
12A-09-4
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. -1. **Warning**
01B-14-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw fish over crab salad in walk in cooler. -Raw chicken over cooked chicken. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw shell eggs stored behind carrots. **Warning**
08A-14-5
High Priority - Establishment open and serving food to the public in the presence of an imminent health hazard. **Warning**
51-33-1
High Priority - Employee washed hands with cold water. -Observed employee turn on cold water handle and wash hands. **Warning**
12A-19-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade. -Interior of meat grinder. Interior oven in kitchen heavily soiled **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -By fryers. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. -Observed employee rinsing out bus tub. **Repeat Violation** **Warning**
31A-11-4
Basic - Stored food not covered. -Peanut sauce. -Stuffed shrimp in walk in freezer. **Warning**
08B-12-5
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. -Walk in freezer. **Warning**
38-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. -Raw beef in standing water. **Repeat Violation** **Warning**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Mushrooms over cooked ribs. **Warning**
08B-17-4
Basic - Bathroom facility not clean. -Employee bathroom. **Warning**
32-07-4
Basic - Bowl or other container with no handle used to dispense food. -Breadcrumbs scoop. **Warning**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. -Oven doors and all reach in cooler and freezer doors **Warning**
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Keys over prep table. **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment or utensils not designed or constructed in a durable manner. -Shelf under prep table. **Warning**
14-10-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -Rear exit door. **Warning**
35B-01-4
Basic - Floor area(s) covered with standing water. Warewash. **Warning**
36-22-4
Basic - Floor soiled/has accumulation of debris. -Floor drains on cookline. -Heavily soiled under equipment. -Walk in freezer. **Warning**
36-73-4
Basic - Floors not constructed to be easily cleanable. Kitchen. **Warning**
36-12-4
Basic - Food stored in a prohibited area. -In outside storage room, cooking oil. **Corrected On-Site** **Warning**
08B-37-4
Basic - Food stored on floor. -Bag of onions. **Corrected On-Site** **Warning**
08B-38-4
Basic - Food-contact surface not smooth and easily cleanable. -Interior of rice cooker. -Multiple bus containers cracked. **Warning**
14-13-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Walk in freezer. **Warning**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Flour container. **Warning**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven interior. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Egregious Food debris Shelving below prep tables throughout walk in cooler, legs of fryers and rolling carts -Egregious Food debris and grease on shelving -Front of wok station. -Exterior of trash cans. **Warning**
23-03-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Reuse of single-service or single-use articles. -Rice net. **Corrected On-Site** **Warning**
25-32-4
6
Feb 9, 2024
Complaint Full
8 critical violations. 7 major violations. 13 minor violations.
View 28 violations
High Priority - Container of medicine improperly stored. -Over prep cooler. **Corrected On-Site**
41-07-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Manager replaced. 50 ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal food not separated from ready-to-eat food during preparation. -Raw eggs behind cabbage at hibachi station. **Corrected On-Site**
08A-14-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw tuna over cream cheese. **Repeat Violation**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken behind raw beef. **Corrected On-Site**
08A-20-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw pork in walk in freezer **Corrected On-Site**
08A-17-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee washing gloves instead of changing gloves. Manager coached. **Corrective Action Taken**
12A-09-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -Stored on unapproved wooden shelf in walk in produce cooler. -1 case of celery. 40 lbs. -1 case of cabbage. -4 cantaloupe. -7 honeydew melon. -2 radish. **Warning**
01B-13-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Washed hands in three compartment sink.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade. -Scoop handle. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -By fryers.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. -Employee filling up pot in handsink. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No Quat test kit.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Expired 07/22.
29-28-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -Between wall and prep table by ice machine. **Corrected On-Site**
10-17-4
Basic - Food stored on floor. -Bags of onions. -Ginger in sushi station. **Corrected On-Site**
08B-38-4
Basic - Floor area(s) covered with standing water. -Warewash.
36-22-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Wood food-contact surface not properly sealed. In walk in cooler. **Warning**
14-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado with sushi.
08B-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. -Squid in standing water. **Corrected On-Site**
06-01-5
Basic - Stored food not covered. -Red onion. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Single-service articles not stored inverted or protected from contamination. -Spoons by ice cream station.
25-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. -Fan covers.
23-03-4
Basic - Cardboard used to line food-contact shelves. -Under cutting board.
14-05-4
Basic - Bowl or other container with no handle used to dispense food. -Bread crumb scoop.
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Rear left corner.
22-20-5
8
Dec 20, 2023
Complaint Full
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
39
Sep 22, 2023
Complaint Partial
1 major violation. 6 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit provided for multi surface peroxide based sanitizer, operator states is used on food contact surfaces. - From follow-up inspection 2023-09-22: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Standing water on floor area near dish machine and in walk-in cooler. Floor area soiled in main kitchen area, near three compartment sink, and in walk-in cooler. **Repeat Violation** - From follow-up inspection 2023-09-22: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tiles in disrepair in multiple locations in main kitchen. Cove molding/walls damaged in main kitchen as well. - From follow-up inspection 2023-09-22: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sealed wood shelves on cooks line soiled. Exterior of equipment and Nonfood contact shelving soiled on cooks line. **Repeat Violation** - From follow-up inspection 2023-09-22: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Leaking pipes below individual sink basin near dish machine. Leaking pipe below three compartment sink. - From follow-up inspection 2023-09-22: **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cut lettuce and ready to eat chicken stored with unwashed produce in walk-in cooler. Operator relocated ready to eat food items at time of inspection. **Corrected On-Site** - From follow-up inspection 2023-09-22: Unwashed citrus store ever ready to eat oysters in walk cooler. **Time Extended**
08B-17-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves rusted in walk-in cooler. Shelves rusted on storage throughout facility, including on cooks line. - From follow-up inspection 2023-09-22: **Time Extended**
14-17-4
67
Sep 15, 2023
Complaint Partial
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dishmachine reading 0ppm on dish surface. Operator contacted EcoLab at time of inspection to schedule visit. Confirmed that chlorine based sanitizer is attached, however sanitizer not reaching dish level. Operator set up three-compartment sink with chlorine sanitizer (150-200ppm) at time of inspection and was instructed to use three compartment sink for sanitization of all dishes until dishmachine is fixed. **Warning**
22-49-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained/soiled in prep area.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit provided for multi surface peroxide based sanitizer, operator states is used on food contact surfaces.
16-37-1
Basic - Floor area(s) covered with standing water. Standing water on floor area near dish machine and in walk-in cooler. Floor area soiled in main kitchen area, near three compartment sink, and in walk-in cooler. **Repeat Violation**
36-22-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles in disrepair in multiple locations in main kitchen. Cove molding/walls damaged in main kitchen as well.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sealed wood shelves on cooks line soiled. Exterior of equipment and Nonfood contact shelving soiled on cooks line. **Repeat Violation**
23-03-4
Basic - Plumbing system in disrepair. Leaking pipes below individual sink basin near dish machine. Leaking pipe below three compartment sink.
29-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cut lettuce and ready to eat chicken stored with unwashed produce in walk-in cooler. Operator relocated ready to eat food items at time of inspection. **Corrected On-Site**
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves rusted in walk-in cooler. Shelves rusted on storage throughout facility, including on cooks line.
14-17-4
52
Aug 23, 2023
Complaint Full
4 minor violations.
View 4 violations
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
78
Aug 22, 2023
Complaint Full
7 critical violations. 4 major violations. 13 minor violations.
View 24 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Employee handled soiled dishes and returned to cookline to prepare food. **Warning**
12A-13-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chl 200 ppm. **Warning**
41-27-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Multiple items. **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 46f, Chicken 48f, Sprouts 47f. Less than 4 hours. Advised to rapid chill. Honeydew 52f, Cantaloupe 53f. **Warning**
03A-02-5
High Priority - Roach activity present as evidenced by live roaches found. -1 live under cookline. **Warning**
35A-05-4
High Priority - Food stored in ice used for drinks. See stop sale. **Corrected On-Site** **Warning**
08B-56-4
High Priority - Employee washed hands with no soap. **Warning**
12A-20-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Employee bathroom. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands in three compartment sink. **Warning**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Speed racks in walk in cooler. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -Across from fryers. **Warning**
31A-09-4
Basic - Floor soiled/has accumulation of debris. -Walk in freezer. **Warning**
36-73-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -Between prep cooler. **Corrected On-Site** **Warning**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation** **Warning**
21-04-4
Basic - Inside/outside of dumpster not clean. -Outside of grease receptacles. **Warning**
33-10-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven. **Warning**
22-08-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. **Warning**
33-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelving below prep table. **Warning**
23-03-4
Basic - Stored food not covered. -Wontons in walk in freezer. **Warning**
08B-12-5
Basic - Bathroom facility in disrepair. -Toilet seat missing in employee bathroom. **Warning**
32-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Keys stored above prep cooler. **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. -Large bus tubs in kitchen. **Warning**
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -Side exit door. **Warning**
35B-01-4
Basic - Floor area(s) covered with standing water. -In warewash. **Warning**
36-22-4
12
Mar 22, 2023
Routine - Food
2 critical violations. 4 major violations. 13 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fish 119f. Operator turned up heat to reheat on buffet. **Corrective Action Taken**
03B-01-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chl over 200 ppm.
41-15-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at wok station.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting boards by walk in cooler. -Handles on flour scoops. -Can opener blade. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -Handsink in wait station. **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -On cookline. -Employee bathroom. **Repeat Violation**
31B-02-4
Basic - Stored food not covered. -Stuffed shrimp in walk in freezer. **Repeat Violation**
08B-12-5
Basic - Single-service articles not stored inverted or protected from contamination. Spoons at ice cream station.
25-06-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. By prep table.
10-17-4
Basic - Ice scoop handle in contact with ice. -In side wait station.
10-08-5
Basic - Food stored on floor. -Cooking oil in kitchen.
08B-38-4
Basic - Floor soiled/has accumulation of debris. -Walk in freezer.
36-73-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee mixing chicken. **Corrected On-Site**
13-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. -Sugar scoop in side wait station.
14-01-5
Basic - Bathroom facility in disrepair. -Employee toilet missing seat.
32-05-4
Basic - Working containers of food removed from original container not identified by common name. -Bulk container of sugar in side wait station.
02D-01-5
26
Nov 16, 2022
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Single-service articles improperly stored. -Napkins on floor in wait station. - From follow-up inspection 2022-11-16: **Time Extended**
25-05-4
95
Frequently Asked Questions
When was Ichiban Buffet last inspected?
The most recent health inspection at Ichiban Buffet on file is from Dec 18, 2025. The public record contains 19 inspections in total.
What is the most common violation at Ichiban Buffet?
Across the inspection record, “handwash sink not accessible for employee use” has been cited eight times, more than any other issue at Ichiban Buffet.
How does Ichiban Buffet compare to other restaurants in Leesburg?
Ichiban Buffet most recently scored 95 out of 100, which is higher than the Leesburg average of 76.
Has Ichiban Buffet's inspection record improved over time?
Results have been roughly steady. Inspections at Ichiban Buffet have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Ichiban Buffet means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Ichiban Buffet inspected?
Based on the inspection history on file, Ichiban Buffet is inspected around six times per year on average.
Nearby Restaurants