Ichiban Buffet

2185 US Hwy 1 S, Saint Augustine, FL 32086 · Permanent Food Service · License 6500509

Official report

out of 100

Grade F

Safety score 51 of 100

Latest visit: Nov 2, 2026 (5 days ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 16 other violations

How the score was calculated

Starting score100
Violations at the Sep 2 complaint inspection
5 high priority (fixed on the spot, 1 repeat), 12 basic (3 repeats); basic violations cost 12 at most
-29
Administrative complaint on Sep 2
Counts in full until a follow-up finds the problems fixed
-20
Safety score51

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

Inspection history

2 inspections · 2 visits

Latest inspection

Nov22026

Complaint check

No violations found

First visitNov 2, 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.
No violations found.
Official report, on the Florida DBPR website

Earlier inspections 1

Sep22026F51Complaint inspection17 violations, 5 high priority Administrative complaint

First visitSep 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
- 5 High priority
- 12 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed flip-top cooler: chicken, beef, shrimp (50-54°F - Cold Holding); cooked noodles (47°F - 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 41°F or used up by end of inspection.
  Fixed on the spot
  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.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: 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.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 22, Food-contact surfaces clean and sanitized: 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.
  Fixed on the spot
  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.
  Fixed on the spot
Basic12
- Code 06, Food properly thawed: 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.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: 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.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
  Observed double glass door reach in cooler shelves rusted.
- Code 21, Wiping cloths and linens: 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.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed reach in cooler shelves on cook line soiled with food debris.
- Code 23, Non-food contact surfaces clean: 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.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed black food containers stacked with visible moisture.
- Code 29, Plumbing and backflow prevention: 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.
- Code 35, Insects, rodents, pests and animals: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
  Observed flys stuck to glue paper in prep room.
- Code 36, Floors, walls, ceilings and ventilation: 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.
  Fixed on the spot
  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.
  Repeat violation
- 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.
  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.
  Fixed on the spotRepeat violation
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.