ICHIBAN BUFFET

Name: ICHIBAN BUFFET
Address: 5269 W IRLO BRONSON MEMORIAL HWY, KISSIMMEE, FL, 34746, US
Rating: 76

5269 W IRLO BRONSON MEMORIAL HWY, KISSIMMEE, FL 34746

License #5911263

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

76 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

ICHIBAN BUFFET in KISSIMMEE currently holds an InspectFL Health Score of 76 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 10, 2026. Across those visits, inspectors documented 26 total violations — 4 critical, 5 major, 17 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Clams thawing at room temperature at prep sink by ice machine. Operator placed under running water.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Several employees engaged in food preparation in kitchen not wearing a hair restraint. Operator had them put on hats.
[14-01-5] Bowl or other container with no handle used to dispense food. To-go container in rice container, msg, and cooked rice. Operator removed.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink at cook line blocked by container of cooked chicken. Handwashing sink next to triple sink had steel wool Handwashing sink at sushi bar had green sponge inside. Operator removed.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. Oysters in walk-in cooler did not have tag. Educated operator.
[08B-07-4] Serving utensil not provided for each food item at self-service salad bar/buffet. At sushi area, there are more than 10 plates of sushi and only three pairs of tongs.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Several containers of raw beef and chicken over soy sauce and other ready to eat items in walk-in cooler. Raw beef over noodles in maketable cooler on cook line, operator rearranged. Raw shell eggs over sauces in low boy reach-in cooler on cook line, operator rearranged. Raw fish over cooked shrimp at reach-in cooler in sushi bar area. Operator rearranged.
[36-36-4] Ceiling tile missing. One missing In dry storage area, on side of wall.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Metal spatulas at hibachi station in water temping 99F and placed on floor. Operator removed.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine by chute.

Inspection Completed - No Further Action
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Squid and clams observed thawing in standing water.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Two employees handling produce with no hair restraint.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Several wet wiping cloths throughout facility.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink next to triple sink draining slowly.
[31A-09-4] Handwash sink not accessible for employee use at all times. Steel wool in handwashing sink next to triple sink. Removed to wash hands. Handwashing sink on cookline blocked by trash can. Operator moved.
[35A-03-4] Dead roaches on premises. One dead roach under shelving in dry storage area. Operator cleaned up.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls and plastic takeout containers with no handles stored in food containers.
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers with flour on backside of cookline no label.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine by chute.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Green beans being cut and prepared without washing, employees had container on floor and took them straight from box.
[36-62-4] Light not functioning. Two lights burned out under hood on cookline.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Two employee bottle drinks in make table on cook line.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. Oysters in walk-in cooler did not have tag with container.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Throughout facility. In walk-in cooler raw chicken, raw shrimp over soy sauce. In Maketables on cookline, raw shell eggs over cooked rice. Raw shrimp over cooked lobster.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken wings in Glassdoor cooler 49F at start of cookline, seasoned at 10am per operator. Operator placed in walk-in cooler to lower temperature to 41F.
[03F-02-5] 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. On written time plan, it states time will be marked on glass, no time mark present.

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