Ichiban Buffet

5529 International Dr, Orlando, FL 32819 · Permanent Food Service · License 5813745

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Jul 23, 2026

What drove the grade

Shell eggs in use or stored with cracks or broken shells.High priority · no follow-up needed · 15 other violations

How the score was calculated

Starting score100
Violations at the Jul 23 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 11 basic (5 repeats); basic violations cost 12 at most
-27
Safety score73

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul232026

Routine inspection

16 violations found

First visitJul 23, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
16 violations found:
- 2 High priority
- 3 Intermediate
- 11 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
  See stop sale. 1 cracked egg in walk in cooler, operator discarded
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  -raw chicken over raw shrimp underneath reach in cooler on cooks line by wok station far left -raw chicken over raw crab in reach in cooler next to handwashing sink on cooks line , operator corrected hierarchy in both areas
  Fixed on the spot
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  -raw chicken in walk in cooler -raw wings in walk in cooler -cooked noodles in walk in cooler
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled/ stained with food debris, mold-like substance or slime.
  -cutting boards
- Code 41, Chemicals and toxic substances: Spray bottle containing orange toxic substance not labeled.
  In hibachi area, operator labeled
  Fixed on the spot
Basic11
- Code 08, Food protection and cross-contamination: Stored food not covered.
  -cooked noodles -cooked pork -raw chicken
  Repeat violation
  Food stored on floor.
  -box of frozen salmon on floor in walk in freezer operator removed -bucket of soy sauce in hibachi area , operator removed
  Fixed on the spotRepeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  -employee on cooks line no hair restraint
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  -employee at sushi bar wearing watch
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  -gaskets of walk in coolers broken
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Throughout cooks line
  Repeat violation
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Both ice bin machines in kitchen
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets of reach in coolers
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Throughout kitchen
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  By both waiter stations by front of establishment, operator removed
  Fixed on the spot
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  In dry storage area, next to back door
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.