Ichiban Buffet

5269 W Irlo Bronson Memorial Hwy, Kissimmee, FL 34746 · Permanent Food Service · License 5911263

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Aug 20, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 18 complaint inspection
2 high priority (1 fixed by the Aug 20 follow-up, 1 fixed on the spot), 2 intermediate (fixed on the spot), 8 basic
-18
Safety score82

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

Inspection history

1 inspection · 2 visits

Aug182026

Complaint inspection

12 violations found · Inspector came back once

Follow-up visitAug 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 5 Basic
What was still cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  More time given
Basic5
- Code 08, Food protection and cross-contamination: Food stored on floor.
  More time given
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 2 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Throughout kitchen; raw beef & shrimp over sauce containers in walk-in cooler. Raw shrimp over cooked potatoes and crawfish in Glassdoor cooler at end of cook line. Raw chicken over cooked noodles in reach-in cooler across from fryers. Operator rearranged some items.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested 0ppm several times.
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Handwashing sink next to prep sinks on cook line had pan inside. Operator removed.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  Handwashing sink at sushi bar. Employee provided paper towels.
  Fixed on the spot
Basic8
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Raw fish, squid, and oysters thawing in standing water at prep sink. Operator placed under running water.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Buckets of soy sauce in walk-in cooler. Buckets with oysters in walk-in freezer. Boxes of food in walk-in freezer.
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Energy drink and water bottle in reach-in cooler across from fryers on cook line. Operator removed.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Two employees handling food in kitchen with no hair restraint.
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
  Glassdoor reach-in cooler at end of cook line by prep sinks.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  In prep area of kitchen, by dish machine.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Vent by dish machine is dusty.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Cellphone and watch on shelf over make table on cook line with seasonings. Operator removed.
  Fixed on the spot
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.