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.
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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.