ICHIBAN BUFFET

Name: ICHIBAN BUFFET
Address: 2185 US HWY 1 S, SAINT AUGUSTINE, FL, 32086, US
Rating: 75.9

2185 US HWY 1 S, SAINT AUGUSTINE, FL 32086

License #6500509

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

75.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

ICHIBAN BUFFET in SAINT AUGUSTINE currently holds an InspectFL Health Score of 75.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 19, 2026. Across those visits, inspectors documented 25 total violations — 5 critical, 1 major, 19 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.

Read latest inspection ↓ Open 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 19, 2026 shows 10 observation rows: 3 critical, 1 major, and 6 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.

Location + actions

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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: Administrative complaint recommended
[36-73-4] Floor soiled/has accumulation of debris. Floors throughout kitchen area soiled with food debris and water. Ceiling tile above dishwasher soiled with dark mold like substance.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk Ice machines ice drop area are starting to get dark mold like substance around it.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements not thawed properly.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee box of cigarettes above prep table. Operator removed.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements not thawed properly.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler near dish area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves near dish area soiled with old food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink blocked by cart of food prep. Operator removed.
[35A-02-7] Live, small flying insects found Observed 1 live flying insect near dish area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Reach in cooler shelves and interior soiled on cookline.

Disposition: Administrative complaint recommended
[01B-01-4] Dented/rusted cans present. See stop sale. Observed two dented at the seam cans of pizza sauce on rack.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler on cookline raw beef (47F - Cold Holding); raw chicken (48F - Cold Holding); Krab meat (51F - Cold Holding)
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. Operator discarded.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled on cookline. Walk in cooler shelves soiled. Reach in cooler gaskets soiled.
[36-73-4] Floor soiled/has accumulation of debris. Floors soiled throughout kitchen area. Employees started cleaning during inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal speaker above prep table on cookline.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in bucket in back kitchen area. Operator hung properly.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee grab drink off prep table and drink before tossing.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted near dish area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Stand up reach in cooler shelves soiled.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on cookline prep tables. Operator removed.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both bulk ice machines soiled.

Community reaction

What do locals think?

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

Community pulse