Ichiyami Buffet & Sushi
Last inspected: Jan 13, 2026
43
Score
Ichiyami Buffet & Sushi appears in inspection records 10 times, starting in 2022. The most recent report on file is from Jan 13, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Things are looking better lately, with recent visits averaging around seven violations compared to roughly 13 violations earlier on.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded five times.
By comparison, the average Boca Raton facility scores 74, putting Ichiyami Buffet & Sushi on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
5
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jan 13, 2026
Complaint Full
5 critical violations. 1 major violation.
View 6 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed numerous employees coming back to work to start food preparation. Advised operator of proper handwashing procedures, employees washed hands. **Corrected On-Site** **Warning**
12A-16-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection. **Corrected On-Site** **Warning**
50-17-3
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over mushrooms. Advised operator of proper storage. Operator moved chicken. **Corrected On-Site** **Warning**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles (53F - Cold Holding); cut cabbage (53F - Cold Holding) per operator items restocked approximately 20 minutes prior. Not prepared or portioned today. Pans overstocked. Advised operator to remove top layer of items to be below fill line. Operator did. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Advised operator to get new one. **Warning**
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. On cook line hand wash sink used as dump sink as evidenced by food debris. Advised operator of proper use for handwashing sink. Operator removed debris. **Corrected On-Site** **Warning**
31A-11-4
43
Dec 1, 2025
Complaint Full
5 critical violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In chest freezer, raw beef stored over ice cream. Advised operator of proper storage, operator moved beef. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shrimp over cooked pork. Advised operator of proper storage operator moved raw shrimp. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Approximately 10 "American dream" sushi rolls held past 4 hours, operator discarded.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, Flip top cooler; raw shrimp (42-48F - Cold Holding); raw beef (42-48F - Cold Holding) products overstocked. Educated operator of storing items in pan below the fill line. Operator moved top layer to cool in the freezer. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Approximately 10 "American dream" sushi rolls held past 4 hours, operator discarded.
03F-04-5
Basic - Food stored on floor. Soy sauce container kept on floor near prep area. Advised operator of proper storage. Operator moved soy sauce. **Corrected On-Site**
08B-38-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm), operator corrected to 100ppm chlorine. **Corrected On-Site**
21-07-4
43
Sep 9, 2025
Routine - Food
6 critical violations. 2 major violations.
View 8 violations
High Priority - Observed: Displayed food not properly protected from contamination. At self-service buffet; ready to eat sauces stored uncovered outside of sneeze guard. Operator moved sauces under sneeze guard. **Corrected On-Site** Priority: High Priority
08B-02-4
High Priority - Observed: 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 utensils while carrying to dish area, scraped into garbage can and then handled clean and sanitized dishes while placing on buffet for customer use without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint** Priority: High Priority
12A-13-4
High Priority - Observed: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face while wiping and hair while adjusting hat and then handled clean equipment, clean utensils and prepared food for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** Priority: High Priority
12A-25-4
High Priority - Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; plastic wrapped container of raw beef stored over sheet tray of ready to eat cream cheese wontons. Operator moved raw beef below wontons. **Corrected On-Site** Priority: High Priority
08A-02-6
High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. At flip top; raw scallops stored over washed cut carrots. Operator moved raw scallops below carrots. At reach in cooler; raw beef stored over cooked pork. Operator moved raw beef below cooked pork. **Corrected On-Site** **Repeat Violation** **Admin Complaint** Priority: High Priority
08A-05-6
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At left sushi display cooler; cooked shrimp (46F - Cold Holding). Operator stated not prepared or portioned today, held in unit with door open for 1 hour, closed door. At Flip top cooler; raw shrimp (47F - Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan on make top for less than one hour, moved overfilled portion to reach in cooler. **Corrective Action Taken** Priority: High Priority
03A-02-5
Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cooked chicken (126F - Cooling 12:25/93F 1:45). Operator stated cooling at room temperature in full deep containers at room temperature for 15 minutes, at this rate will not reach 70F within 2 hours, moved to walk-in cooler to facilitate faster cooling. **Corrective Action Taken** Priority: Intermediate
03D-15-4
Intermediate - Observed: No paper towels or mechanical hand drying device provided at hand wash sink on cook line. Operator provided paper towels. **Corrected On-Site** Priority: Intermediate
31B-02-4
33
Feb 10, 2025
Routine - Food
6 critical violations. 2 major violations. 4 minor violations.
View 12 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. Dishwasher observed handling unclean dishes and immediately touched clean rack of dishes. Hands not washed in between.
12A-13-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Can opener blade at prep area Walk in cooler shelving Freezer chest by walk in cooler
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over broccoli and raw chicken over pineapple in walk in cooler Removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Sushi chef handling raw fish and immediately touched bottle of seasonings without changing gloves in between.
12A-09-4
High Priority - Container of medicine improperly stored. Advil and DayQuil stored on cook line
41-07-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef observed using cellphone and then handled clean cooking equipment. Hands not washed in between. **Repeat Violation** **Admin Complaint**
12A-16-4
Intermediate - oyster tags not maintained in chronological order according to the last date they were served in the establishment. Some tags out of order
01C-05-4
Intermediate - oyster tags not marked with last date served. Some tags missing dates
01C-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Beginning of cook line Cleaned **Corrected On-Site**
22-20-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish in reach in cooler next to walk in cooler
06-09-1
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Sugar bin
02D-01-5
27
Jul 19, 2024
Complaint Full
4 critical violations. 1 major violation. 10 minor violations.
View 15 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
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
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
16
Dec 11, 2023
Complaint Full
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
25
Jul 24, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - Bowl or other container with no handle used to dispense food. In the bin of raw sushi rice, a quart size to go container was stored inside. The item was discarded. **Corrected On-Site**
14-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the buffet line, a rice scoop was stored in room temperature water. The scoop was removed and replaced with a new scoop to be stored dry. **Corrected On-Site**
10-07-4
90
Apr 3, 2023
Complaint Full
4 minor violations.
View 4 violations
Basic - Beverage tubing/cold plate not separated from stored ice. At bar
14-18-4
Basic - Employee beverage container in ice machine/ice bin. At bar. Drink removed **Corrected On-Site**
12B-14-4
Basic - Food stored on floor. At bar, cranberry juice stored on floor. Operator moved **Corrected On-Site**
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
82
Feb 1, 2023
Complaint Full
5 critical violations. 7 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler, chicken (90-118F - Cooling)cooling since 1:20pm 60-105°F at 3:33pm. Item discarded. See Stop Sale
03D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chicken and shrimp stored over raw vegetables in reach in cooler. Items moved **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler, chicken (90-118F - Cooling)cooling since 1:20pm 60-105°F at 3:33pm. Item discarded. See Stop Sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi buffet, pizza (50F - Cold Holding); dynamite topping (94F - Cold Holding). Items stored at room temperature for less than 2 hours. Items added to TPHC list. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Acetone stored behind and above soy sauce and spring water. Acetone moved **Corrected On-Site**
41-10-4
Basic - Ceiling tile missing. Outside walk in cooler
36-36-4
Basic - Bowl or other container with no handle used to dispense food. At bins of rice, sugar and MSG. Items removed **Corrected On-Site**
14-01-5
Basic - Employee eating in a food preparation or other restricted area. On cookline, employee drinking Red Bull and Hot tea. Items removed **Corrected On-Site**
12B-02-4
Basic - Food stored in undrained ice. At ice machine, bag of ice stored inside of ice. Ice removed **Corrected On-Site**
08B-31-4
Basic - Food stored on floor. At dry storage area, buckets of sauce stored on floor. Item move off of floor **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. In dry storage room, hole in wall.
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At kitchen fan guard in prep area
23-03-4
33
Sep 22, 2022
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
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. Dishwasher (Chlorine 0ppm). Triple sink set up and service call placed
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, raw beef stored over washed vegetables. Beef moved **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, beef (49-51F - Cold Holding); shrimp (49-51F - Cold Holding); pork (49-51F - Cold Holding); chicken (49-51F - Cold Holding). Items held in cooler less than 4 hours. Items returned to walk in cooler to chill and cold hold.
03A-02-5
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. Items brought to buffet line less than 1 hour ago. Time mark applied **Corrected On-Site**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar. Paper towels supplied **Corrected On-Site**
31B-02-4
50
Frequently Asked Questions
When was Ichiyami Buffet & Sushi last inspected?
The most recent health inspection at Ichiyami Buffet & Sushi on file is from Jan 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at Ichiyami Buffet & Sushi?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Ichiyami Buffet & Sushi.
How does Ichiyami Buffet & Sushi compare to other restaurants in Boca Raton?
Ichiyami Buffet & Sushi most recently scored 43 out of 100, which is lower than the Boca Raton average of 74.
Has Ichiyami Buffet & Sushi's inspection record improved over time?
Yes. Recent inspections at Ichiyami Buffet & Sushi have averaged around seven violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Ichiyami Buffet & Sushi 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 Ichiyami Buffet & Sushi inspected?
Based on the inspection history on file, Ichiyami Buffet & Sushi is inspected around three times per year on average.
Nearby Restaurants