ICHIBAN BUFFET
735 N COURTENAY PKWY · MERRITT ISLAND · Brevard County · FL 32953
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
37 full violation description(s) documented by the inspector during this visit.
High Priority 8
41-02-4High Priority – Chlorine sanitizer stored by or with food on the cook line.
03B-02-4High Priority – Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Ham on buffet line observed at 96° recommended rapid reheat to 165°. Operator removed product added additional heat water but product only reached 125°
12A-07-4High Priority – Employee failed to wash hands before changing gloves and/or putting on gloves to work with food.
01D-01-4High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 62° and hard boiled eggs 63° on buffet line, recommended rapid chill to 41°
08A-17-5High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer – all products not commercially packaged. Sheet pans of raw chicken over sheet pan of raw beef. **Corrected On-Site**
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. 4 live roaches on cutting board next to 3 bay sink in kitchen. 2 live inside a box on cook line shelf. 1 live on shelf on the cook line. 3 egg casings found on cook line shelf. 3 live in the dry storage area next to electrical box. 1 live under Mongolian grill area. 1 live under stairs dry storage area.
41-08-4High Priority – Toxic substance/chemical stored by or with clean or in-use utensils. Bottle of lye
Intermediate 8
22-25-4Intermediate – Accumulation of encrusted food debris on meat grinder.
22-22-4Intermediate – Encrusted material on can opener blade.
01D-02-4Intermediate – Failure to maintain freezing records on nonexempt fish for 90 days.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing.pot in hand sink
27-16-4Intermediate – Hot water not provided/shut off at employee handwash sink. Next to 3 bay sink.
53B-01-5Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
02C-02-4Intermediate – Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Stuffed potaoes, stuffed mushrooms cooked rice, seafood salad in the walk in cooler.
41-17-4Intermediate – Spray jug containing toxic substance not labeled.
Basic 21
14-01-4Basic – Bowl or other container with no handle used to dispense food. Bowls used to scoop soy sauce.
14-05-4Basic – Cardboard used to line food-contact shelves. Walk in cooler **Repeat Violation**
24-06-4Basic – Clean utensils or equipment stored in dirty drawer or rack. Bus cart in need of cleaning before adding clean dishes.
28-02-4Basic – Condensation or other drainage not disposed of according to law. Water laying in the bottom of cook line cooler.
36-03-4Basic – Cove molding at floor/wall juncture broken/missing.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Manager threw out. **Corrective Action Taken** **Repeat Violation**
35A-03-4Basic – Dead roaches on premises. 4 dead roaches on shelving on cook line.
08B-49-4Basic – Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler and walk in freezer.
36-22-4Basic – Floor area(s) covered with standing water. Behind smoker in kitchen.
36-01-4Basic – Floor not cleaned when the least amount of food is exposed. Heavy build up of food debris behind equipment on the cook line
23-07-4Basic – Gaskets with slimy/mold-like build-up. Walk in cooler and walk in freezer
23-03-4Basic – Heavy build up of grease and grime on all the shelving on the cook line. **Repeat Violation**
10-03-4Basic – In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site** **Repeat Violation**
08B-38-4Basic – Jugs of oil stored on floor. **Repeat Violation**
36-62-4Basic – Light not functioning. Dining room wZit station.
36-24-5Basic – Stainless steel walk in kitchen bowing away from walls. Behind Mongolian grill.
42-04-4Basic – Storage of tools on shelves above or with food.cook line **Corrected On-Site**
08B-13-4Basic – Stored food not covered in walk-in cooler. Raw shrimp, chicken in the walk in cooler.
33-31-5Basic – Unnecessary items/unused equipment on the premises. In back area old ice cream machine, along with other old equipment.
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Produce walk in cooler
29-11-4Basic – Water leaking from pipe and/or faucet/handle. Under 3 bay sink, hand sink
Inspector observations synchronized from DBPR on August 11, 2026 8:09 AM.
Violation category totals
2 observation(s)
1 observation(s)
2 observation(s)
5 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
5 observation(s)
3 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.