ICHIBAN BUFFET

Name: ICHIBAN BUFFET
Address: 10301 US HWY 441, LEESBURG, FL, 34788, US
Rating: 0

10301 US HWY 441, LEESBURG, FL 34788

License #4508620

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

May 14, 2026 · 10 findings · 2 critical

Complaint Full

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ICHIBAN BUFFET in LEESBURG currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 18 times from Florida DBPR, with the most recent inspection on May 14, 2026. Across those visits, inspectors documented 193 total violations — 40 critical, 30 major, 123 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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 May 14, 2026 shows 10 observation rows: 2 critical, 0 major, and 8 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

193

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

ICHIBAN BUFFET has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -Glass door cooler in kitchen.
[36-11-4] Floors not maintained smooth and durable.
[08B-38-4] Food stored on floor. -Liquid margarine at hibachi station.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -Walk in freezer.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Spatulas in 101f water, operator placed pot on flat grill.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Glass door cooler in kitchen.
[08B-12-5] Stored food not covered. -Small container of sugar on cook line.
[29-11-4] Water leaking from pipe and/or faucet/handle. -At hibachi.
[14-31-5] Nonfood-grade bags used in direct contact with food. -Imitation krab stored in plastic bag. Operator removed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shrimp over sauces in hibachi area.

Disposition: Emergency order recommended
[32-07-4] Bathroom facility not clean. -Employee bathroom.
[14-01-5] Bowl or other container with no handle used to dispense food. -Breadcrumbs scoop.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -Oven doors and all reach in cooler and freezer doors
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Keys over prep table.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. -Shelf under prep table.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -Rear exit door.
[36-22-4] Floor area(s) covered with standing water. Warewash.
[36-73-4] Floor soiled/has accumulation of debris. -Floor drains on cookline. -Heavily soiled under equipment. -Walk in freezer.
[36-12-4] Floors not constructed to be easily cleanable. Kitchen.
[08B-37-4] Food stored in a prohibited area. -In outside storage room, cooking oil.
[08B-38-4] Food stored on floor. -Bag of onions.
[14-13-4] Food-contact surface not smooth and easily cleanable. -Interior of rice cooker. -Multiple bus containers cracked.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -Walk in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[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. -Flour container.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven interior.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Egregious Food debris Shelving below prep tables throughout walk in cooler, legs of fryers and rolling carts -Egregious Food debris and grease on shelving -Front of wok station. -Exterior of trash cans.
[33-16-4] Open dumpster lid.
[25-32-4] Reuse of single-service or single-use articles. -Rice net.
[08B-12-5] Stored food not covered. -Peanut sauce. -Stuffed shrimp in walk in freezer.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. -Walk in freezer.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -Raw beef in standing water.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Mushrooms over cooked ribs.
[12A-19-4] Employee washed hands with cold water. -Observed employee turn on cold water handle and wash hands.
[51-33-1] Establishment open and serving food to the public in the presence of an imminent health hazard.
[08A-14-5] Raw animal food not separated from ready-to-eat food during preparation. Raw shell eggs stored behind carrots.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw fish over crab salad in walk in cooler. -Raw chicken over cooked chicken.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. -1.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee rinsed dish and then worked with food.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. -Onion rings 1/2 pound. -Plantains 2 lbs. -Chicken on stick 25 pieces. -Eggrolls 30 pieces. -Chicken wings 15 pieces. -Crab Rangoon 30 pieces. -French fries 1/2 pound. -Chicken nuggets 2 pounds. -Fish 30 pieces. -Mushrooms 20 pieces. -Stuffed shrimp 10 pieces. -Baked cheese crab 1/2 pound. -Cheese pizza whole pie. -Pigs in a blanket 20 pieces. -Mussels 10 pieces. -Crawfish 30 pieces. -Shrimp 50 pieces. -Pudding 1/2 pan. -Jello 1/2 pan. -Pears 1/2 can. -Peaches 1/2 can. -Pineapple full pan. -Pineapple 10 pieces. -Oranges 20 pieces. -White fish 4 pieces. -Ham 4 pieces. -Teriyaki chicken 1/2 pound. -Honey chicken 2 pounds. -Clams 2 pounds. -Mixed vegetables 2 pounds. -Mushroom soup 1/2 gallon. -Egg soup 1 gallon. -Chicken wings 30 pieces. -Fried dumplings 40 pieces. -Potatoes 1/2 pound. -Fried rice 1/2 pound. -Cut lettuce 1 pound. -Caesar salad 1 pound. -Seafood salad 1 pound. -Crab meat salad 1/2 pound. -Broccoli salad 2 pounds. -Pasta salad 1 pound. -Coffee cake 30 pieces. -Macaroons 30 pieces. -Ice cream 8 gallons. -Sushi rolls 200 rolls. -Raw beef 4 pounds. -Chicken 2 pounds. -Crab meat 2 pounds. -Sprouts 1 pound. -Onions 1 pound. -Noodles 2 pounds.
[41-10-4] Toxic substance/chemical improperly stored. Bleach by lemon juice at sushi bar.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chl 200 ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade. -Interior of meat grinder. Interior oven in kitchen heavily soiled
[31A-09-4] Handwash sink not accessible for employee use at all times. -By fryers.
[31A-11-4] Handwash sink used for purposes other than handwashing. -Observed employee rinsing out bus tub.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Rear left corner.
[14-01-5] Bowl or other container with no handle used to dispense food. -Bread crumb scoop.
[14-05-4] Cardboard used to line food-contact shelves. -Under cutting board.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[36-22-4] Floor area(s) covered with standing water. -Warewash.
[08B-38-4] Food stored on floor. -Bags of onions. -Ginger in sushi station.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -Between wall and prep table by ice machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. -Fan covers.
[25-06-4] Single-service articles not stored inverted or protected from contamination. -Spoons by ice cream station.
[08B-12-5] Stored food not covered. -Red onion.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -Squid in standing water.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Avocado with sushi.
[14-06-4] Wood food-contact surface not properly sealed. In walk in cooler.
[41-07-4] Container of medicine improperly stored. -Over prep 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. 0 ppm. Manager replaced. 50 ppm.
[08A-14-5] Raw animal food not separated from ready-to-eat food during preparation. -Raw eggs behind cabbage at hibachi station.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw tuna over cream cheese.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken behind raw beef.
[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. Raw chicken over raw pork in walk in freezer
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee washing gloves instead of changing gloves. Manager coached.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. -Stored on unapproved wooden shelf in walk in produce cooler. -1 case of celery. 40 lbs. -1 case of cabbage. -4 cantaloupe. -7 honeydew melon. -2 radish.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. -Washed hands in three compartment sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade. -Scoop handle.
[31A-09-4] Handwash sink not accessible for employee use at all times. -By fryers.
[31A-11-4] Handwash sink used for purposes other than handwashing. -Employee filling up pot in handsink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No Quat test kit.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Expired 07/22.

Disposition: Warning Issued
[36-22-4] Floor area(s) covered with standing water. Standing water on floor area near dish machine and in walk-in cooler. Floor area soiled in main kitchen area, near three compartment sink, and in walk-in cooler.
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles in disrepair in multiple locations in main kitchen. Cove molding/walls damaged in main kitchen as well.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sealed wood shelves on cooks line soiled. Exterior of equipment and Nonfood contact shelving soiled on cooks line.
[29-08-4] Plumbing system in disrepair. Leaking pipes below individual sink basin near dish machine. Leaking pipe below three compartment sink.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Cut lettuce and ready to eat chicken stored with unwashed produce in walk-in cooler. Operator relocated ready to eat food items at time of inspection.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves rusted in walk-in cooler. Shelves rusted on storage throughout facility, including on cooks line.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dishmachine reading 0ppm on dish surface. Operator contacted EcoLab at time of inspection to schedule visit. Confirmed that chlorine based sanitizer is attached, however sanitizer not reaching dish level. Operator set up three-compartment sink with chlorine sanitizer (150-200ppm) at time of inspection and was instructed to use three compartment sink for sanitization of all dishes until dishmachine is fixed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained/soiled in prep area.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit provided for multi surface peroxide based sanitizer, operator states is used on food contact surfaces.