ICHIBAN BUFFET

Name: ICHIBAN BUFFET
Address: 2185 US HWY 1 S, SAINT AUGUSTINE, FL, 32086, US
Rating: 73

2185 US HWY 1 S, SAINT AUGUSTINE, FL 32086

License #6500509

🍱 Japanese/Sushi ℹ️

73 Grade C / 100

Mixed Health Record

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Latest inspection

September 2, 2026 · 17 findings · 5 critical

Complaint Full

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

ICHIBAN BUFFET in SAINT AUGUSTINE currently holds an InspectFL Health Score of 73 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on September 2, 2026. Across those visits, inspectors documented 17 total violations — 5 critical, 12 minor.

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The latest inspection on September 2, 2026 shows 17 observation rows: 5 critical, 0 major, and 12 minor.

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Inspector notes

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Would you eat here?

ICHIBAN BUFFET has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip-top cooler: chicken, beef, shrimp (50-54F - Cold Holding); cooked noodles (47F - Cold Holding) person in charge state flip-top cooler is in defrost mode. All product was prepared in AM per person in charge. Person in charge placed ice on all product. Product was 41F or used up by end of inspection.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed craw fish thawing in ambient kitchen air. Person in charge moved crawfish to walk-in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on multiple reach in coolers soiled with black/green mold like substance and food debris.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed black food containers stacked with visible moisture.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed cook line flip-top cooler has large amount of interior water. Water poured out when person in charge opened door.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes ran through machine while machine was at 0ppm chlorine. Person in charge installed full chlorine bucket, primed machine, and retested at 100ppm. Person in charge sanitized dishes.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed flys stuck to glue paper in prep room.
[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. Observed two buffet bars dry erase boards missing time marks. All food came out at 1500 per person in charge. Person in charge filled out dry erase boards.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed double glass door reach in cooler shelves rusted.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves on cook line soiled with food debris.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishes ran through machine while machine was at 0ppm chlorine. Person in charge installed full chlorine bucket, primed machine, and retested at 100ppm. Person in charge sanitized dishes.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish above washed vegetables in five gallon bucket in walk-in cooler. Observed raw seafood mix above ready to eat sauces in walk-in cooler. Observed raw chicken above raw beef in walk-in cooler Observed unwashed vegetables above ready to eat sauces. Person in charge rearranged walk-in cooler with direction.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed dishes ran sushi bar wet cloth not in sanitizer. Person in charge placed in laundry.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple drinks on food contact surfaces I;kitchen and above food. Person in charge removed drinks as we went through kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones, keys, and unidentified personal items stored above food in prep area, and on cook line. Person in charge moved all personal items away from food area.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on kitchen floor through out kitchen. Observed water on floor in warewashing and walk-in coolers. Person in charge had employee start squeegeeing the floors.
[36-73-4] Floor soiled/has accumulation of debris. Observed kitchen floors heavily soiled with food debris from daily activity. Observed cook line floor heavily soiled with grease.