ICHIBAN BUFFET
5269 W IRLO BRONSON MEMORIAL HWY · KISSIMMEE · Osceola County · FL 34746
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
39 full violation description(s) documented by the inspector during this visit.
High Priority 13
29-44-4High Priority – Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -drain hose from hand sink on cook line
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked ribs (90-95F – Cooling 1 hr at 3pm)cooked ribs (78-85F – Cooling 1 hr at 3pm) – cooked ribs (74-94F – Cooling 2 hrs at 4:07pm) **Admin Complaint**
01B-01-4High Priority – Dented/rusted cans present. See stop sale. a¿¿can of chunked pineapple **Repeat Violation** **Admin Complaint**
12A-13-4High 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 dunked hand inside heavily soiled wastewater in prewash station prior to touching clean dishes for sorting. Manager instructed to employee to rewash contaminated plates, and to wash hands. -employee handled cell phone, touched dirty apron prior to handling food in prep area -employee eating food in back did not wash hands prior to handling food **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
22-11-5High Priority – Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. -tongs left out at ambient temperature **Warning**
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -7 live flying insects in far back of dry storage **Corrective Action Taken** **Warning**
14-31-5High Priority – Nonfood-grade bags used in direct contact with food. -to go bags used for direct contact with immitation crab **Corrected On-Site**
41-20-4High Priority – Pesticide use not in accordance with manufacturer's directions. -bug spray used by manager to eliminate flying insects cite in dry storage. Some bulk food was left uncovered in affected area by aerosol spray. See stop sale.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. -raw meats in walk in stored above soy sauce **Corrective Action Taken** **Repeat Violation**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken inside walk in cooler stored above raw beef **Corrected On-Site** **Repeat Violation**
01B-03-5High Priority – Stop Sale issued due to adulteration of food product. -commercial trash scan filled with msg and flour and lid left open exposed to aerosolized pest control spray. Visible aerosolized chemicals surrounded exposed. -manager discarded open flour and msg during inspection.**Warning** **Warning**
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. -all buffet items in cold station which cannot be adequately held under temperature control due to ambient environment, chosen method of stacking/resting temperature control for safety food on top of ice -hot food listed in time as public health control written plan, signed by person in charge. -person in charge stated all food was just placed out immediately prior to beginning inspection. Marked time for 2:20pm. -sushi rice, manager added time from 1 hour prior.. **Repeat Violation** **Admin Complaint**
29-34-4High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bib used for spray hose connected to dish sink
Intermediate 6
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -employees cooling dense, bone in meats inside deep plastic bus tubs and leaving exposed to room temperature for multiple hours while preparing other food. **Repeat Violation** **Admin Complaint**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade -cutting board **Warning**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. -hand sink on cook line blocked by large trash can, filled with cleaning equipment **Warning**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. -sushi station -cook line **Corrected On-Site**
29-28-4Intermediate – Water treatment device has not been inspected or serviced according to manufacturer's instructions.
27-16-5Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -cookline
Basic 20
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -splash guard inside ice machine
14-01-5Basic – Bowl or other container with no handle used to dispense food. -soup containers used for dispensing bulk food
14-05-4Basic – Cardboard used to line food-contact shelves.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable.
12B-02-4Basic – Employee eating in a food preparation or other restricted area. -employees seated at prep table inside kitchen eating food **Repeat Violation** **Warning**
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside.
36-22-4Basic – Floor area(s) covered with standing water. -cookline
36-73-4Basic – Floor soiled/has accumulation of debris. -dry storage, prep area, behind cookline
36-17-5Basic – Floor tiles missing and/or in disrepair. -in front of fryers -prep area -ware washing area
08B-38-4Basic – Food stored on floor. -bag of onions on floor
14-69-4Basic – Ice buildup in reach-in freezer. – ice cream freezer
10-20-4Basic – In-use tongs stored on equipment door handle between uses.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. -buffet line, used for rice
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan for cook,one above prep table -hood filters
29-08-4Basic – Plumbing system in disrepair. -hand sink faucet next to dish machine
06-03-5Basic – Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. -commercially packaged precooked fish 75F inside sink. Manager stated from less than 1 hr ago, manager instructed employee to not use hot water for thawing. **Repeat Violation** **Warning**
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. **Repeat Violation** **Warning**
06-07-5Basic – Time/temperature control for safety food thawed under hot running water.
29-11-4Basic – Water leaking from pipe and/or faucet/handle. -majority of hand sims/prep sinks/3 compartment in kitchen
Inspector observations synchronized from DBPR on October 9, 2026 1:59 PM.
Violation category totals
2 observation(s)
3 observation(s)
3 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
5 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
5 observation(s)
2 observation(s)
2 observation(s)
3 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.