Ichiban Buffet
Last inspected: Feb 2, 2026
45
Score
Ichiban Buffet appears in inspection records 10 times, starting in 2022. The latest inspection on file is from Feb 2, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving the wrong way, with the rolling count rising from around 11 violations to closer to 14 violations per visit.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited five times.
The city-wide average sits at 79, which Ichiban Buffet's 45 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
0
Critical latest
2
Major latest
12
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
2 major violations. 12 minor violations.
View 14 violations
Intermediate - No soap provided at handwash sink. Operator provided soap at handwash sink next to three compartment **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Some items in walk in cooler
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Two ice machines in back kitchen area
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean equipment and utensils in bin under prep table
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Green and white cutting boards in kitchen
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table , operator moved away from prep table **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag next to ice machine , operator moved Employee keys on prep table on cooks line **Corrected On-Site** **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Near dish machine ares
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in standing water , operator discarded water and clean and sanitized ice scoop **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers on cooks line soiled
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cooks line
22-16-4
Basic - Soy sauce container stored on floor in sushi /hibachi area
08B-38-4
Basic - Stored food not covered. Raw chicken in walk in cooler not covered Crabs in walk in cooler not covered
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Near dish machine area
36-27-5
45
Jul 31, 2025
Routine - Food
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 shrimp over corn Cobb in sandwich top reach can college across from wok station **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Metal scrubber in hand sink by dish machine **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. Server side station **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several,items in walk in cooler **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Sugar container by server side station **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. By back door **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Employee beverage container on in clean pan across from dish machine **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - In-use ice paddle stored on soiled surface between uses. Top,of ice machine **Corrected On-Site**
10-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line reach in cooler across from wok station **Corrected On-Site**
10-17-4
Basic - Working containers of food removed from original container not identified by common name. Several ingredient bins on dry storage area **Corrected On-Site**
02D-01-5
47
Jan 3, 2025
Complaint Full
4 critical violations. 2 major violations. 13 minor violations.
View 19 violations
High Priority - Dented/rusted cans present. See stop sale. Two 5# cans of ground bean sauce dented.
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over corn in kitchen reach in cooler. Raw shelled eggs over canned goods in walk-in cooler. **Corrected On-Site**
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 over raw shrimp in reach in cooler at cook line. **Corrected On-Site**
08A-20-5
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. Sushi rice not time marked. Operator immediately place time mark stamp on container. **Corrected On-Site**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in beverage area. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Spicy tuna container not date marked.
02C-08-5
Basic - Bathroom facility not clean. Employee bathroom has foul order.
32-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cutting onions
13-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes on prep table. **Corrected On-Site**
21-12-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing frozen tilapia in standing water. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Raw fruits/vegetables not washed prior to preparation. Onions cut before washing,
08B-39-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Kitchen employee wearing watch.
13-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk-in freezer door soiled. Hood filters on wok station grease build up.
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop on buffet line in standing water at 112F **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Food stored on floor. At sushi bar bucket of bean sprouts stored on floor. By walk-in cooler, open bucket of soy sauce stored on floor.
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting glasses in beverage service area. **Repeat Violation**
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and purses hanging on prep shelves. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottles in kitchen prep area and at sushi bar. **Corrected On-Site**
12B-07-4
Basic - Carbon dioxide/helium tanks not adequately secured in beverage area.
51-11-4
23
Dec 17, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. **Warning** - From follow-up inspection 2024-12-17: **Time Extended**
29-28-4
Basic - - From initial inspection : Basic - Bathroom facility not clean.Employee bathroom. **Warning** - From follow-up inspection 2024-12-17: **Time Extended**
32-07-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in cold holding units throughout the estate. **Warning** - From follow-up inspection 2024-12-17: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door. **Repeat Violation** **Warning** - From follow-up inspection 2024-12-17: **Time Extended**
35B-05-4
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2024-12-17: **Time Extended**
16-23-4
74
Dec 9, 2024
Routine - Food
3 critical violations. 3 major violations. 13 minor violations.
View 19 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
7
Apr 15, 2024
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar Raw fish ,45F 15 minutes. Unit was off. **Corrected On-Site**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 10 ppm. **Corrected On-Site**
22-42-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense sugar at wait station, **Corrected On-Site**
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Dry storage shelves with rust that has pitted the surface.
14-33-4
Basic - Equipment in poor repair. Gasket torn in kitchen low boy unit.
14-11-5
Basic - Rear exterior door has a gap at the threshold that opens to the outside.
35B-01-4
43
Oct 24, 2023
Routine - Food
9 critical violations. 4 major violations. 15 minor violations.
View 28 violations
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. -cut lettuce in salad buffet -cut melon in buffet **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shrimp 80F sitting on 3 compartment sink drain board after being thawed. Manager stated less than 1 hour. -55-59 imitation crab inside lowboy in hibachi station less than 1 hour after thawing. Manager moved.
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw shell eggs stored above squid inside walk in cooler **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw salmon stored above jello inside walk in -raw beef stored above cooled ham
08A-05-6
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee in sushi station using cell phone prior to touching cutting board wi5out washing hands
12A-29-4
High Priority - Employee dried hands on soiled towel after washing.
12A-18-4
High Priority - Dented/rusted cans present. See stop sale. -pineapple -peaches
01B-01-4
High Priority - Vacuum breaker missing at mop sink fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Toxic substance/chemical improperly stored. -stored above forks/other excess food supplies in storage **Corrected On-Site**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. - cut melon and cooked pasta, not change in temperature when rechecked 45 minutes after initial check corrective action: product placed in walk in freezer to expedite cooling **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -meat cutting machine/slicer on table near dry storage
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -server station **Corrected On-Site**
31B-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -some expiree 8/2023, manager has pulled aside for retraining
53B-14-5
Basic - Cove molding at floor/wall juncture broken/missing. -near 3 compartment sink
36-03-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Dead roaches on premises. -2 dead roaches under soda bib station on floor in dry storage area. Manager swept up during inspectoon **Corrected On-Site**
35A-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -rear fire exit door from kitchen
35B-01-4
Basic - Food stored on floor. -inside walk in
08B-38-4
Basic - Ice buildup in reach-in freezer. -ice cream freezer
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -bulk flour container, handle resting inside container
10-01-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -near rear fire exit door
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of oven
23-03-4
Basic - Ripped/worn tin foil used as shelf cover.
14-20-4
Basic - Stored food not covered. -walk in cooler, bus tub of vegetables **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed whole mushrooms stored above cut melon inside walk in cooler **Corrected On-Site**
08B-17-4
Basic - Utensils in poor condition. -scoop handle near rice station used for dispensing food -lexan halt pan in poor condition -manager set aside
14-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. -bulk containers of dry foods in back storage area not labeled
02D-01-5
8
May 19, 2023
Complaint Partial
No violations found.
100
May 10, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in walk in cooler soiled. **Warning** - From follow-up inspection 2023-05-10: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Hood system Door of reach in cooler on cook line **Warning** - From follow-up inspection 2023-05-10: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. All walls in kitchen soiled. Heavy build up behind dish machine, and 3 comp sink. **Warning** - From follow-up inspection 2023-05-10: **Time Extended**
36-27-5
86
Dec 13, 2022
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Vacuum breaker missing at hose bibb next to dish machine Operator installed **Corrected On-Site** **Repeat Violation**
29-34-4
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 in sandwich to cooler on cooks line **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw tuna over jello on speed rack in produce walk I'm cooler. 2) raw whole shell eggs behind sliced onions in sandwich top cooler on cooks line**Corrected On-Site** **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Plastic serving spoon in hand sink in dish area. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing yellow toxic substance not labeled at server side station by host stand **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Bowl or other container with no handle used to dispense food in dry storage area. Sugar bucket **Corrected On-Site**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the small ice machine in the kitchen
22-20-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cut lemons in produce walk in cooler **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Sugar in Bain Marie on cooks line **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in prep sink **Corrected On-Site**
06-01-5
Basic - Single-service articles not stored inverted or protected from contamination. Foam bowls on buffet line. **Corrected On-Site**
25-06-4
Basic - Several Lights not functioning.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler.
23-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over prep sink in kitchen **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Ceiling tile missing in side server station near bathrooms **Corrected On-Site**
36-36-4
32
Frequently Asked Questions
When was Ichiban Buffet last inspected?
The most recent health inspection at Ichiban Buffet on file is from Feb 2, 2026. The public record contains 10 inspections in total.
What is the most common violation at Ichiban Buffet?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Ichiban Buffet.
How does Ichiban Buffet compare to other restaurants in Orlando?
Ichiban Buffet most recently scored 45 out of 100, which is lower than the Orlando average of 79.
Has Ichiban Buffet's inspection record improved over time?
No. Recent inspections at Ichiban Buffet have averaged around 14 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Ichiban Buffet means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Ichiban Buffet inspected?
Based on the inspection history on file, Ichiban Buffet is inspected around three times per year on average.
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