ICHIYAMI BUFFET & SUSHI

Name: ICHIYAMI BUFFET & SUSHI
Address: 145 SE MIZNER BLVD #16-B, BOCA RATON, FL, 33432, US
Rating: 10.3

145 SE MIZNER BLVD #16-B, BOCA RATON, FL 33432

License #6021216

🍱 Japanese/Sushi ℹ️

10.3 Grade F / 100

Failing Health Score

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Latest inspection

September 21, 2026 · 28 findings · 5 critical

Complaint Full

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Quick take

ICHIYAMI BUFFET & SUSHI in BOCA RATON currently holds an InspectFL Health Score of 10.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on September 21, 2026. Across those visits, inspectors documented 50 total violations — 19 critical, 7 major, 24 minor.

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The latest inspection on September 21, 2026 shows 28 observation rows: 5 critical, 2 major, and 21 minor.

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ICHIYAMI BUFFET & SUSHI has a rough inspection history. Would you risk it?

F record

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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.

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[06-09-2] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed yellow fin tuna, fully thawed and in sealed reduced oxygen packages in two door reach in cooler in kitchen. See Stop Sale.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating rice at front counter then handling trays of sushi for public without first handwashing.
[14-45-4] Cardboard used to line nonfood-contact shelves. Observed soiled cardboard used as shelf liner at prep table opposite cookline in kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable at flip top cooler opposite cookline in kitchen.
[14-20-4] Ripped/worn tin foil used as shelf cover at food storage shelf at prep table, opposite cookline in kitchen.
[22-02-4] Food-contact surface of drink nozzle at bar soiled with food debris, mold-like substance or slime.
[23-24-4] Buildup of food debris/soil residue on rice warmer handles in kitchen.
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Observed green cutting board stored on floor in kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. 1. Observed employee washing bowls at handsink in kitchen. 2. Observed scrub sponge stored in basin of hand sink in kitchen.
[36-34-5] Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.
[36-60-5] Screen in back exit door torn/in poor repair.
[08B-38-4] Food stored on floor. Observed containers of watermelon stored on floor in dry storage room.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks stored on prep tables, next to food and food utensils at cookline in kitchen.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee eating a plate of rice and bowl of vegetables on food prep table at sushi buffet counter.
[22-20-5] Accumulation of black mold-like substance in the interior of both ice machines in kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mops stored in mop buckets in kitchen.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 1. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed yellow fin tuna, fully thawed and in sealed reduced oxygen packages in two door reach in cooler in kitchen. See Stop Sale. 2. Food stored in ice used for drinks. Observed employee personal water bottle stored in ice machine in kitchen. See stop sale.
[08B-56-4] Food stored in ice used for drinks. Observed employee personal water bottle stored in ice machine in kitchen. See stop sale.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen white clams thawing at food prep table under no temperature control. Operator placed in walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. 1. Observed heavy old food residue buildup on walls behind cookline. 2. Observed heavy old food residue, mold like substance, and slime on walls behind cookline behind dishwasher.
[14-36-5] Interior of reach in cooler door has exposed insulation at top of door and standing water inside opening at reach in cooler opposite cookline in kitchen.
[35B-03-4] Outer openings not protected with self-closing doors, screened exit door in kitchen. Door does not fully close and remains open to kitchen.
[22-08-4] Interior of double stacked ovens at cookline in kitchen has accumulation of black substance/grease/food debris.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 1. Observed tray of raw tilapia stored on shelf above cleaned and cut cut green peppers at three door reach in cooler opposite cookline in kitchen. Operator reorganized. 2. Observed tray of raw salmon stored on shelf above container of ready to eat soy sauce at three door reach in cooler opposite cookline in kitchen. Operator reorganized. 3. Observed tray of raw chicken stored on shelf above container of cleaned mushrooms at two door reach in cooler opposite cookline in kitchen. Operator reorganized.
[24-14-4] Clean utensils stored between equipment and wall. Observed knife sharpeners stored between table and wall in prep area.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at sushi counter touch face with bare hands then handle cleaned food utensils at sushi counter.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic container with no handle stored in sugar and msg storage containers. Operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at cookline in kitchen. 2. Door gaskets and tracks at three door reach in cooler opposite cookline in kitchen.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[01B-01-4] Dented can of sliced peaches present. See stop sale.
[08A-04-5] Raw animal food stored over or with unwashed produce. At walk-in cooler; raw shell eggs stored over unwashed peppers and unwashed ginger root. Operator moved raw shell eggs to bottom shelf.
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched cell phone while holding to mouth, then handled clean equipment, clean utensils, and prepared food for customers without washing hands. Operator discussed with employee who then washed hands.
[31B-02-4] No paper towels or mechanical hand drying device provided at hand wash sink in wait station. Operator provided.
[01C-10-4] Oysters tag removed from original container prior to container being emptied. Operator produced tag/placed back with container.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Prep area; cooked chicken (90F - Cooling 1:30/80F 3:00)30 minutes; cooked pork (89F - Cooling 1:30/74F 3:00). At this rate items did not reach 70 F within two hours due to cooling in full, deep, wrapped, stacked containers. Operator of proper cooling method procedures. Sushi display cooler; raw fish (46F - Ambient Cooling 1:30/48F 3:00). Operator stated raw fish cut/prepped at 11:30, at this rate will not reach 41F within 4 hours, discarded.
[12B-07-4] Employee beverage container on a food preparation table/cutting board over/next to clean equipment/utensils on cook line. Operator removed.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advise operator to clean/sanitize.
[35A-03-4] Dead roaches on premises. Approximately two dead roaches inside cabinets under buffet. Approximately two dead roaches on floor in kitchen next to the water heater. Approximately two dead roaches on floor behind bar. Operator removed, dead roaches cleaned/sanitized areas. .
[01B-14-4] 4 Shell eggs stored with cracks/broken shells in walk-in cooler. See stop sale.
[01C-03-4] Oyster tags not marked with last date served. Operator stated tags marked with date received not date last served. Advised Operator of shell-stock tag maintenance requirements.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi station countertop reach in cooler; krab (48F - Cold Holding); commercially processed cooked shrimp (46F - Cold Holding). operator stated items not prepared or portion today held in units for less than four hours. Advised operator to return items to 41° F or discard within a total of four hours?
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Prep area; cooked chicken (90F - Cooling 1:30/80F 3:00; cooked pork (89F - Cooling 1:30/74F 3:00). Operator stated cooling for 30 minutes prior to first temperature taken at this rate did not reach 70 F within two hours advised operator to reheat items to 165F and restart the cooling process from 135 to 70 within two hours or discard the product.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed rice, storage container, and then place to dry/reuse without sanitizing, triple sink not set up. Advise operator of chemical sanitization requirement.
[12A-02-4] Server handled soiled dishes/utensils who.e removing from tables/carrying to/placing in buss-tubs then prepared beverages for customers without washing hands. Operator discussed with servers who then washed hands.
[41-10-4] Toxic substance/chemical (pesticide labeled for household use only) improperly stored with/over drinks in dry storage area. Operator removed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw oysters on the half shell stored over ready to eat sauces. Advised Operator of proper storage/separation.
[03F-06-5] Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. Operator stated 4 hour time for 4 hour option used to hold sushi items begins when placed on buffet for customers view/selection not when removed from temperature control/refrigeration subsequently prepared/rolled/formed into rolls/pieces resulting in multiple product temperatures above 41F (krab ((48F - Cold Holding)); commercially processed cooked shrimp ((46F - Cold Holding)); raw fish ((46F - Ambient Cooling 1:30/48F 3:00))11:30). Advised Operator of proper time as a public health control (TPHC) use/requirements.
[12A-13-4] 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. Employee handled soiled dishes while washing and rinsing then handled clean/sanitize dishes while removing from dishwasher placing to dry/store. Operator discussed with employee who then washed hands.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face while rubbing and touched hair while adjusting hat, then handled clean utensils, clean equipment and prepared food for customers without washing hands. Operator discussed with employee who then washed hands.