ICHIBAN BUFFET
5529 INTERNATIONAL DR · ORLANDO · Orange County · FL 32819
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
18 full violation description(s) documented by the inspector during this visit.
High Priority 7
01B-01-4High Priority – Dented/rusted cans present. See stop sale. **Warning**
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. raw chicken (45°F – Cold Holding) cook line make table left side placed in bottom of unit krab (52°F – Cold Holding); salmon (48°F – Cold Holding) at sushi bar. Less then four hours. Placed in large walkin **Warning**
03F-04-4High Priority – Potentially hazardous (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. Cooked octopus that was on display- observed sushi chef place into container for storage. All sushi held on time cannot be saved, as per time plan **Warning**
03B-01-5High Priority – Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. cooked fish (105 – Hot Holding) less than four hours. Placed in cooler **Warning**
03F-02-4High Priority – Potentially hazardous (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. Items on sushi bar **Warning**
08A-05-4High Priority – Raw animal food stored over ready-to-eat food. Raw fish over RTE seafood salad at clear two door cooler on cook line Raw oysters over cooked shrimp in protein cooler Raw beef over cut onions and mushrooms in sushi Hibachi station **Warning**
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. Observed live 1 in bulk rice bin 1 on two door cooler on cook line 10 under prep table on cook line 1 under rice pot cooker table 3 on wall below wok stations 1 on floor by cook line 1 on dry storage rack **Warning**
Intermediate 3
01C-03-4Intermediate – Clam/mussel/oyster tags not marked with last date served. Tag marked incorrectly harvest date 4/16, used by date 4/15 **Repeat Violation** **Warning**
22-05-4Intermediate – Cutting board(s) stained/soiled. **Warning**
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. Cut portions of sushi/sashimi not date stamped at sushi bar **Warning**
Basic 8
14-01-4Basic – Bowl or other container with no handle used to dispense food. Cup with no handle imbedded soy sauce **Repeat Violation** **Admin Complaint**
23-03-4Basic – Build-up of grease on nonfood-contact surface. Sides of fryers Pipes under wok station **Warning**
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** **Admin Complaint**
14-13-4Basic – Food-contact surface not smooth and easily cleanable. Paper towels lining sushi in sushi bar **Warning**
36-14-4Basic – Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation** **Admin Complaint**
14-31-4Basic – Nonfood-grade bags used in direct contact with food. Vegetables in cooler in thank you bags **Warning**
08B-13-4Basic – Stored food not covered in walk-in cooler.prepped rice, cut melons, cut pineapple not covered **Warning**
08B-17-4Basic – Unwashed fruits/vegetables stored over washed, cut vegetables. In produce cooler- unwashed mushrooms over cut onions. **Warning**
Inspector observations synchronized from DBPR on August 11, 2026 2:15 AM.
Violation category totals
2 observation(s)
1 observation(s)
4 observation(s)
3 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
2 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.