ICHIGO ICHIE BUFFET
3611 S ORLANDO DR · SANFORD · Seminole County · FL 32773
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
15 full violation description(s) documented by the inspector during this visit.
High Priority 8
14-86-1High Priority – Non-food grade paper/paper towel used as liner for food container. – single use paper towel in contact with fish at sushi station
35A-04-4High Priority – Rodent activity present as evidenced by rodent droppings found. – 8 on top dishwasher – 10 on shelf at dry storage – 16 on stored chairs at storage room upstairs. **Admin Complaint**
41-23-4High Priority – Rodent bait not contained in a covered, tamper-resistant bait station. – on floor below stored chairs
29-37-4High Priority – Spray hose at dish sink lower than flood rim of sink. – spray hose at dish station **Repeat Violation**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. – sushi using rice on Time as a Public Health Control observed in walk in cooler. Operator states from yesterday, saved for frying.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. SUSHI STATION: operator states less than 4 hours – tuna (46F – Cold Holding); – imitation crab mixture (47F – Cold Holding); – salmon (44F – Cold Holding) HIBACHI STATION; operator states less than 4 hours – bean sprout (59F – Cold Holding); – cooked rice (60F – Cold Holding); – cooked noodkes (60F – Cold Holding) COOKLINE RIGHT; operator states less than 4 hours – cooked noodles (46F – Cold Holding); – dumplings (44F – Cold Holding); – raw crab (45F – Cold Holding); – raw shrimp (44F – Cold Holding) WALK IN COOLER LEFT; operator states less than 4 hours – cut tomato (46F – Cold Holding); – cooked noodles (46F – Cold Holding); – ribs (46F – Cold Holding); – raw chicken (46F – Cold Holding) **Repeat Violation** **Admin Complaint**
01B-19-5High Priority – Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. – sushi rice and prepared sushi – cut watermelon **Corrected On-Site**
03F-02-5High 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. – sushi rice **Corrected On-Site**
Basic 7
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. – forks at server station
12B-02-4Basic – Employee eating in a food preparation or other restricted area. – employee drinking at sushi station
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. – cell phones, beverages on counter at server station.
36-22-4Basic – Floor area(s) covered with standing water. – below dish machine **Repeat Violation**
36-12-4Basic – Floors not constructed to be easily cleanable. – deep grout lines in kitchen
10-20-4Basic – In-use tongs stored on equipment door handle between uses. – tongs at wok system stored at front control knobs
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. – hood baffles – walkin cooler shelves soiled – exterior of bulk food containers
Inspector observations synchronized from DBPR on August 10, 2026 12:03 AM.
Violation category totals
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.