Ichiyami Buffet & Sushi

145 SE Mizner Blvd #16-B, Boca Raton, FL 33432 · Permanent Food Service · License 6021216

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Sep 21, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 27 other violations

How the score was calculated

Starting score100
Violations at the Sep 21 complaint inspection
5 high priority (4 no follow-up needed, 1 fixed on the spot), 2 intermediate, 21 basic; basic violations cost 12 at most
-33
Safety score67

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

Inspection history

2 inspections · 3 visits

Latest inspection

Sep212026

Complaint inspection

28 violations found

First visitSep 21, 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.
28 violations found:
- 5 High priority
- 2 Intermediate
- 21 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: 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.
- Code 08, Food protection and cross-contamination: 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.
  Fixed on the spot
  Food stored in ice used for drinks.
  Observed employee personal water bottle stored in ice machine in kitchen. See stop sale.
- Code 12, Handwashing and hygienic practices: 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.
  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.
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface of drink nozzle at bar soiled with food debris, mold-like substance or slime.
- Code 31, Handwash sinks and supplies: 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.
Basic21
- Code 06, Food properly thawed: 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.
  Fixed on the spot
  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.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed containers of watermelon stored on floor in dry storage room.
- Code 12, Handwashing and hygienic practices: 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.
  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.
- Code 14, Food-contact surfaces designed and maintained: 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.
  Fixed on the spot
  Cutting board has cut marks and is no longer cleanable at flip top cooler opposite cookline in kitchen.
  Ripped/worn tin foil used as shelf cover at food storage shelf at prep table, opposite cookline in kitchen.
  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.
  Cardboard used to line nonfood-contact shelves.
  Observed soiled cardboard used as shelf liner at prep table opposite cookline in kitchen.
- Code 22, Food-contact surfaces clean and sanitized: Interior of double stacked ovens at cookline in kitchen has accumulation of black substance/grease/food debris.
  Accumulation of black mold-like substance in the interior of both ice machines in kitchen.
- Code 23, Non-food contact surfaces clean: 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.
  Buildup of food debris/soil residue on rice warmer handles in kitchen.
- Code 24, Clean equipment storage and air drying: Clean utensils stored between equipment and wall.
  Observed knife sharpeners stored between table and wall in prep area.
  Clean equipment/utensils not stored at least 6 inches above the floor.
  Observed green cutting board stored on floor in kitchen.
- Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors, screened exit door in kitchen.
  Door does not fully close and remains open to kitchen.
- Code 36, Floors, walls, ceilings and ventilation: 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.
  Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.
  Screen in back exit door torn/in poor repair.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed wet mops stored in mop buckets in kitchen.
Official report, on the Florida DBPR website

Earlier inspections 1

Aug252026F28Routine inspection21 violations, 14 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitAug 26, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Intermediate
What was still cited
Intermediate1
- Code 01, Approved source; food safe and unadulterated: Oyster tags not marked with last date served.
  More time given
Official report, on the Florida DBPR website
First visitAug 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
21 violations found:
- 14 High priority
- 4 Intermediate
- 3 Basic
What the inspector cited
High priority14
- Code 01, Approved source; food safe and unadulterated: Dented can of sliced peaches present.
  See stop sale.
  4 Shell eggs stored with cracks/broken shells in walk-in cooler.
  See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Sushi station countertop reach in cooler; krab (48°F - Cold Holding); commercially processed cooked shrimp (46°F - 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?
  Repeat violationAdministrative complaint
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  Prep area; cooked chicken (90°F - Cooling 1:30/80°F 3:00; cooked pork (89°F - Cooling 1:30/74°F 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 165°F and restart the cooling process from 135 to 70 within two hours or discard the product.
  Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41°F or below or 135°F 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 41°F (krab ((48°F - Cold Holding)); commercially processed cooked shrimp ((46°F - Cold Holding)); raw fish ((46°F - Ambient Cooling 1:30/48°F 3:00))11:30). Advised Operator of proper time as a public health control (TPHC) use/requirements.
- Code 08, Food protection and cross-contamination: 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.
  Fixed on the spotRepeat violationAdministrative complaint
  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.
  Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Code 12, Handwashing and hygienic practices: 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.
  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.
  Fixed on the spot
  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.
  Fixed on the spot
  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.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: 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.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical (pesticide labeled for household use only) improperly stored with/over drinks in dry storage area.
  Operator removed.
  Fixed on the spot
Intermediate4
- Code 01, Approved source; food safe and unadulterated: 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.
  Oysters tag removed from original container prior to container being emptied.
  Operator produced tag/placed back with container.
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Prep area; cooked chicken (90°F - Cooling 1:30/80°F 3:00)30 minutes; cooked pork (89°F - Cooling 1:30/74°F 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 (46°F - Ambient Cooling 1:30/48°F 3:00). Operator stated raw fish cut/prepped at 11:30, at this rate will not reach 41°F within 4 hours, discarded.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at hand wash sink in wait station.
  Operator provided.
Basic3
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table/cutting board over/next to clean equipment/utensils on cook line.
  Operator removed.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Advise operator to clean/sanitize.
- Code 35, Insects, rodents, pests and animals: 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. .
  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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.