ICHIBAN BUFFET

Name: ICHIBAN BUFFET
Address: 5269 W IRLO BRONSON MEMORIAL HWY, KISSIMMEE, FL, 34746, US
Rating: 80.2

5269 W IRLO BRONSON MEMORIAL HWY, KISSIMMEE, FL 34746

License #5911263

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

80.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

ICHIBAN BUFFET in KISSIMMEE currently holds an InspectFL Health Score of 80.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 10, 2026. Across those visits, inspectors documented 37 total violations — 7 critical, 6 major, 24 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 10, 2026 shows 11 observation rows: 1 critical, 3 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Clams thawing at room temperature at prep sink by ice machine. Operator placed under running water.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Several employees engaged in food preparation in kitchen not wearing a hair restraint. Operator had them put on hats.
[14-01-5] Bowl or other container with no handle used to dispense food. To-go container in rice container, msg, and cooked rice. Operator removed.
[08B-07-4] Serving utensil not provided for each food item at self-service salad bar/buffet. At sushi area, there are more than 10 plates of sushi and only three pairs of tongs.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. Oysters in walk-in cooler did not have tag. Educated operator.
[36-36-4] Ceiling tile missing. One missing In dry storage area, on side of wall.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine by chute.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink at cook line blocked by container of cooked chicken. Handwashing sink next to triple sink had steel wool Handwashing sink at sushi bar had green sponge inside. Operator removed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Metal spatulas at hibachi station in water temping 99F and placed on floor. Operator removed.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At buffet hibachi station, handle of tongs touching raw chicken and bean sprouts. At oyster bar in buffet, handle of tongs in contact with shucked oysters. Operator removed tongs.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Several containers of raw beef and chicken over soy sauce and other ready to eat items in walk-in cooler. Raw beef over noodles in maketable cooler on cook line, operator rearranged. Raw shell eggs over sauces in low boy reach-in cooler on cook line, operator rearranged. Raw fish over cooked shrimp at reach-in cooler in sushi bar area. Operator rearranged.

Disposition: Inspection Completed - No Further Action
[08B-38-4] Food stored on floor. Several buckets of food, oil containers and boxes of food on floor throughout facility. In kitchen and walk-in cooler and walk-in freezer.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Squid and clams observed thawing in standing water.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Two employees handling produce with no hair restraint.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Several wet wiping cloths throughout facility.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink next to triple sink draining slowly.
[31A-09-4] Handwash sink not accessible for employee use at all times. Steel wool in handwashing sink next to triple sink. Removed to wash hands. Handwashing sink on cookline blocked by trash can. Operator moved.
[36-62-4] Light not functioning. Two lights burned out under hood on cookline.
[35A-03-4] Dead roaches on premises. One dead roach under shelving in dry storage area. Operator cleaned up.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. Oysters in walk-in cooler did not have tag with container.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls and plastic takeout containers with no handles stored in food containers.
[08B-12-5] Stored food not covered. Several containers with food not covered in walk-in cooler.
[22-41-4] 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. Tested 0ppm two times. Then Tested at 100ppm
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Two employee bottle drinks in make table on cook line.
[14-31-5] Nonfood-grade bags used in direct contact with food. Thank you bags used to stored food in walk-in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers with flour on backside of cookline no label.
[03F-02-5] 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. On written time plan, it states time will be marked on glass, no time mark present.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Cooked chicken balls in front of handwashing sink exposed to water splashing from washing hands.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Several raw items over wontons, raw chicken and beef
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at any handwashing sinks. Operator provided roll of paper towels.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over soy sauce in walk-in cooler.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Green beans being cut and prepared without washing, employees had container on floor and took them straight from box.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken wings in Glassdoor cooler 49F at start of cookline, seasoned at 10am per operator. Operator placed in walk-in cooler to lower temperature to 41F.
[29-08-4] Plumbing system in disrepair. Handwashing sink on cookline unable to turn off, continues to run.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine by chute.
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles cracked throughout facility.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Throughout facility. In walk-in cooler raw chicken, raw shrimp over soy sauce. In Maketables on cookline, raw shell eggs over cooked rice. Raw shrimp over cooked lobster.

Community reaction

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Community pulse