ICHIBAN BUFFET
5269 W IRLO BRONSON MEMORIAL HWY, Kissimmee FL 34746 · 407-396-6668
Last inspected Aug 20, 2026 · 11 visits since September 2023
SEP 24
MAY 25
JUL 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -7 live flying insects in far back of dry storage
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024027300 | Mar 20, 2024 | Jun 5, 2024 | $1,200 |
| 4--2023054173 | Jun 27, 2023 | Oct 17, 2023 | $400 |
| 4--2022016121 | Mar 29, 2022 | Apr 20, 2022 | $400 |
Inspection history
11 visits, newest first
Aug 20, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Throughout kitchen; raw beef and shrimp over sauce containers in walk-in cooler. Raw shrimp over cooked potatoes and crawfish in Glassdoor cooler at end of cook line. Raw chicken over cooked noodles in reach-in cooler across from fryers. Operator rearranged some items.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent by dish machine is dusty.
Employee with no hair restraint while engaging in food preparation. Two employees handling food in kitchen with no hair restraint.
Floor tiles missing and/or in disrepair. In prep area of kitchen, by dish machine.
Show the remaining 2 findings ▾
Food stored on floor. Buckets of soy sauce in walk-in cooler. Buckets with oysters in walk-in freezer. Boxes of food in walk-in freezer.
Reach-in cooler shelves with rust that has pitted the surface. Glassdoor reach-in cooler at end of cook line by prep sinks.
Aug 18, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested 0ppm several times.
Raw animal food stored over/not properly separated from ready-to-eat food. Throughout kitchen; raw beef and shrimp over sauce containers in walk-in cooler. Raw shrimp over cooked potatoes and crawfish in Glassdoor cooler at end of cook line. Raw chicken over cooked noodles in reach-in cooler across from fryers. Operator rearranged some items.
Handwash sink not accessible for employee use at all times. Handwashing sink next to prep sinks on cook line had pan inside. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at sushi bar. Employee provided paper towels.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent by dish machine is dusty.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone and watch on shelf over make table on cook line with seasonings. Operator removed.
Employee with no hair restraint while engaging in food preparation. Two employees handling food in kitchen with no hair restraint.
Floor tiles missing and/or in disrepair. In prep area of kitchen, by dish machine.
Food stored on floor. Buckets of soy sauce in walk-in cooler. Buckets with oysters in walk-in freezer. Boxes of food in walk-in freezer.
Opened employee beverage container in a cold holding unit with food to be served to customers. Energy drink and water bottle in reach-in cooler across from fryers on cook line. Operator removed.
Reach-in cooler shelves with rust that has pitted the surface. Glassdoor reach-in cooler at end of cook line by prep sinks.
Time/temperature control for safety food thawed in an improper manner. Raw fish, squid, and oysters thawing in standing water at prep sink. Operator placed under running water.
Mar 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
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.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Oysters in walk-in cooler did not have tag. Educated operator.
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.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine by chute.
Bowl or other container with no handle used to dispense food. To-go container in rice container, msg, and cooked rice. Operator removed.
Ceiling tile missing. One missing In dry storage area, on side of wall.
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.
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.
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.
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.
Jul 16, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 26 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate17 Basic
Show 26 findings ▾
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
Nonfood-grade bags used in direct contact with food. Thank you bags used to stored food in walk-in cooler.
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.
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
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.
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.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Oysters in walk-in cooler did not have tag with container.
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.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine by chute.
Bowl or other container with no handle used to dispense food. Bowls and plastic takeout containers with no handles stored in food containers.
Dead roaches on premises. One dead roach under shelving in dry storage area. Operator cleaned up.
Employee with no hair restraint while engaging in food preparation. Two employees handling produce with no hair restraint.
Floor tiles missing and/or in disrepair. Floor tiles cracked throughout facility.
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.
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.
Light not functioning. Two lights burned out under hood on cookline.
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.
Plumbing system in disrepair. Handwashing sink on cookline unable to turn off, continues to run.
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.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink next to triple sink draining slowly.
Stored food not covered. Several containers with food not covered in walk-in cooler.
Time/temperature control for safety food thawed in an improper manner. Squid and clams observed thawing in standing water.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over soy sauce in walk-in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Several wet wiping cloths throughout facility.
Working containers of food removed from original container not identified by common name. Containers with flour on backside of cookline no label.
May 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate15 Basic
Show 24 findings ▾
Pesticide/insecticide labeled for household use only present in establishment.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over RTE noodles at cook line
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 beef in walk in freezer
Handwash sink not accessible for employee use at all times. Handwashing sink blocked with two black bins, next to dishwasher
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dishwasher
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, seafood salad, potato salad not date marked in walk in cooler
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food. Plastic bowls used to scoop rice and flour
Cardboard used to line nonfood-contact shelves.
Employee beverage container in ice machine/ice bin.
Floor soiled/has accumulation of debris. Floors soiled with food debris in walk in freezer
Floor tiles missing and/or in disrepair. Floor tiles in disrepair in walk in cooler
Food stored on floor. Soy sauce and oil containers in cook line
In-use knife/knives stored in cracks between pieces of equipment. At cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease Reach in cooler gaskets soiled at cook line
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open drink container inside reach in cooler at cook line
Stored food not covered. Multiple food containers inside Pepsi reach in cooler
Time/temperature control for safety food thawed in an improper manner. Fish thawing in prep sink. Recommended operator to place under cold running water
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over sauce in Walk in cooler
Working containers of food removed from original container not identified by common name. Multiple containers with no labels. Flour, sugar, rice.
Marked exit/path to marked exit blocked. For reporting purposes only. Exit door next to dry storage blocked with chairs
Sep 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate12 Basic
Show 18 findings ▾
Pesticide/insecticide labeled for household use only present in establishment.raid on the mop sink in the kitchen
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over brown sauce in the walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. stuffed oysters (47F - Cold Holding)
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No kit available
Non-pitting surface rust on food-contact equipment. Prep table near fryer
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Cardboard used to line food-contact shelves. Soiled lining the prep tables
Exterior door has a gap at the threshold that opens to the outside. Exit door in the kitchen.
Floor area(s) covered with standing water. In the walk in cooler
Floor tiles missing and/or in disrepair. In the walk in cooler and kitchen
Food stored on floor. Oil in the kitchen
Hood filters/grease extractors not designed to be easily removable for cleaning. Hood filters heavily soiled
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior and exterior of ovens in the kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.exterior of the cooking ovens in the kitchen
Reach-in cooler interior/shelves have accumulation of soil residues.reacj in two door cooler soiled
Worn, torn and/or soiled floors/carpeting. In the walk in freezer
Portable fire extinguisher missing from its designated location. For reporting purposes only. Placed on the floor by the dry storage rack
Mar 20, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 6 high priority.
6 High priority2 Intermediate13 Basic
Show 21 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -drain hose from hand sink on cook line
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked ribs (90-95F - Cooling 1 hr at 3pm)cooked ribs (78-85F - Cooling 1 hr at 3pm) - cooked ribs (74-94F - Cooling 2 hrs at 4:07pm)
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. -dishwasher dunked hand inside heavily soiled wastewater in prewash station prior to touching clean dishes for sorting. Manager instructed to employee to rewash contaminated plates, and to wash hands. -employee handled cell phone, touched dirty apron prior to handling food in prep area -employee eating food in back did not wash hands prior to handling food
Raw animal food stored over/not properly separated from ready-to-eat food. -raw meats in walk in stored above soy sauce
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken inside walk in cooler stored above raw beef
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bib used for spray hose connected to dish sink
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -employees cooling dense, bone in meats inside deep plastic bus tubs and leaving exposed to room temperature for multiple hours while preparing other food.
Handwash sink not accessible for employee use at all times. -hand sink on cook line blocked by large trash can, filled with cleaning equipment
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -splash guard inside ice machine
Bowl or other container with no handle used to dispense food. -soup containers used for dispensing bulk food
Cardboard used to line food-contact shelves.
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. -dry storage, prep area, behind cookline
Floor tiles missing and/or in disrepair. -in front of fryers -prep area -ware washing area
Ice buildup in reach-in freezer. - ice cream freezer
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan for cook,one above prep table -hood filters
Plumbing system in disrepair. -hand sink faucet next to dish machine
Water leaking from pipe and/or faucet/handle. -majority of hand sims/prep sinks/3 compartment in kitchen
Mar 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 39 violations recorded, 13 high priority.
13 High priority6 Intermediate20 Basic
Show 39 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -drain hose from hand sink on cook line
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked ribs (90-95F - Cooling 1 hr at 3pm)cooked ribs (78-85F - Cooling 1 hr at 3pm) - cooked ribs (74-94F - Cooling 2 hrs at 4:07pm)
Dented/rusted cans present. See stop sale. a¿¿can of chunked pineapple
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. -dishwasher dunked hand inside heavily soiled wastewater in prewash station prior to touching clean dishes for sorting. Manager instructed to employee to rewash contaminated plates, and to wash hands. -employee handled cell phone, touched dirty apron prior to handling food in prep area -employee eating food in back did not wash hands prior to handling food
Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. -tongs left out at ambient temperature
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -7 live flying insects in far back of dry storage
Nonfood-grade bags used in direct contact with food. -to go bags used for direct contact with immitation crab
Pesticide use not in accordance with manufacturer's directions. -bug spray used by manager to eliminate flying insects cite in dry storage. Some bulk food was left uncovered in affected area by aerosol spray. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw meats in walk in stored above soy sauce
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken inside walk in cooler stored above raw beef
Stop Sale issued due to adulteration of food product. -commercial trash scan filled with msg and flour and lid left open exposed to aerosolized pest control spray. Visible aerosolized chemicals surrounded exposed. -manager discarded open flour and msg during inspection.
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. -all buffet items in cold station which cannot be adequately held under temperature control due to ambient environment, chosen method of stacking/resting temperature control for safety food on top of ice -hot food listed in time as public health control written plan, signed by person in charge. -person in charge stated all food was just placed out immediately prior to beginning inspection. Marked time for 2:20pm. -sushi rice, manager added time from 1 hour prior..
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bib used for spray hose connected to dish sink
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -employees cooling dense, bone in meats inside deep plastic bus tubs and leaving exposed to room temperature for multiple hours while preparing other food.
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade -cutting board
Handwash sink not accessible for employee use at all times. -hand sink on cook line blocked by large trash can, filled with cleaning equipment
No paper towels or mechanical hand drying device provided at handwash sink. -sushi station -cook line
Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -cookline
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -splash guard inside ice machine
Bowl or other container with no handle used to dispense food. -soup containers used for dispensing bulk food
Cardboard used to line food-contact shelves.
Cutting board has cut marks and is no longer cleanable.
Employee eating in a food preparation or other restricted area. -employees seated at prep table inside kitchen eating food
Employee with no hair restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water. -cookline
Floor soiled/has accumulation of debris. -dry storage, prep area, behind cookline
Floor tiles missing and/or in disrepair. -in front of fryers -prep area -ware washing area
Food stored on floor. -bag of onions on floor
Ice buildup in reach-in freezer. - ice cream freezer
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -buffet line, used for rice
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan for cook,one above prep table -hood filters
Plumbing system in disrepair. -hand sink faucet next to dish machine
Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. -commercially packaged precooked fish 75F inside sink. Manager stated from less than 1 hr ago, manager instructed employee to not use hot water for thawing.
Time/temperature control for safety food thawed in an improper manner.
Time/temperature control for safety food thawed under hot running water.
Water leaking from pipe and/or faucet/handle. -majority of hand sims/prep sinks/3 compartment in kitchen
Dec 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate11 Basic
Show 14 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -hand sink at end of cook line
Food-contact surface soiled with food debris, mold-like substance or slime. -splash guard inside ice machine -small cutting board next to fryers at end of line -can opener blade
Handwash sink not accessible for employee use at all times. -hand sink at end of line near pepsi cooler blocked by large trash can, other buckets
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cove molding at floor/wall juncture broken/missing.
Drain boards from dish machine in poor repair/rust pitting surface
Equipment in poor repair. -dish racks
Exterior door has a gap at the threshold that opens to the outside. -double door fire exit
Floor soiled/has accumulation of debris. -under cook line -warewashing area
Floors not maintained smooth and durable.
Missing drain plug at dumpster.
No handwashing sign provided at a hand sink used by food employees. -hand sink at warewashing area
Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
Water leaking from pipe and/or faucet/handle. -hand sink on cook line near pepsi cooler
Dec 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 47 recorded, 10 high priority.
10 High priority8 Intermediate29 Basic
Show 48 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -hand sink at end of cook line
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked chicken, 85-105F, some trays more than 2 hours on speed rack exposed to room temperature for duration of inspection. Advised to operator requirement for 2 hours to be below 70F throughout.
Dented/rusted cans present. See stop sale.
Employee drank from open container then engaged handling clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Nonfood-grade bags used in direct contact with food. -to go bag used for contact with imitation crab inside pepsi cooler
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp and prawns stored above cooked corn, commercially cooked crawfish inside pepsi cooler. -raw fish above cooked mussels inside wall in cooler -raw shell eggs above sauce inside reach in near pepsi cooler -raw chicken above cooke chicken inside walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -large bucket of butter from overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter sticks left out overnight inside large bucket, 72-74F. See stop sale. -boiled eggs 45F on buffet line., not held on time. 1 hr. -imitation crab 44-45F inside mini fridge in sushi area. Manager stated less than 2 hours, moved to other cooler. Advised operator of risks of relying on mini fridge for TCS food, and to avoid overloading/stacking containers that prevent air flow.
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. -all buffet items, some temperatures documented. Advised operator of requirements to mark times if using time as public health control. Next day callback to verify compliance.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -shrimp tempura in sushi bar, not held under time -buffet items not marked for time
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -walk in cooler
Establishment advertised crab on menu board but served imitation crab. -manager corrected
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -employee move cooked chicken from sheet pans into dense bus tubs for cooling
Food-contact surface soiled with food debris, mold-like substance or slime. -splash guard inside ice machine -small cutting board next to fryers at end of line -can opener blade
Handwash sink not accessible for employee use at all times. -hand sink at end of line near pepsi cooler blocked by large trash can, other buckets
No paper towels or mechanical hand drying device provided at handwash sink. -all hand sinks on cook line
Nonfood-grade utensils used in food.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pork
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. -soup containers without handles used to dispense everything in bulk containers, dry storage.
Cove molding at floor/wall juncture broken/missing.
Drain boards from dish machine in poor repair/rust pitting surface
Employee drinking from an unenclosed beverage container in a clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Employee eating in a food preparation or other restricted area.
Employee with no hair restraint while engaging in food preparation. -cook
Equipment in poor repair. -dish racks
Exterior door has a gap at the threshold that opens to the outside. -double door fire exit
Floor area(s) covered with standing water. -in front of dish machine, pooled inside deteriorating floor
Floor soiled/has accumulation of debris. -under cook line -warewashing area
Floors not maintained smooth and durable.
Food not stored at least 6 inches off of the floor. -soy sauce, fryer oil on cook line
Garbage on the ground and/or pad around dumpster.
Grease receptacle lid open, broken, or missing.
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
Missing drain plug at dumpster.
No handwashing sign provided at a hand sink used by food employees. -hand sink at warewashing area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -air filter for ice machine near cook line -hood filters -fire suppression lines lines on cook line above woks -old air curtain above back door -surfaces of containers, dry goods
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. -inside pepsi cooler
Reach-in cooler interior/shelves have accumulation of soil residues.
Shells of oysters shucked onsite used to serve food more than once.
Stored food not covered.
Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. -raw shrimp 32-71F inside prep sink.
Time/temperature control for safety food thawed in an improper manner. -thawing mussels at room temperature -thawing large batch of raw shrimp inside prep sink, not adequately covered with cold water.
Water leaking from pipe and/or faucet/handle. -hand sink on cook line near pepsi cooler
Marked exit/path to marked exit blocked. For reporting purposes only. -fire exit door next to water heaters, blocked by large rack of paper goods, chair stacked with delivered grains
Sep 5, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Floor soiled/has accumulation of debris. Line floor grease accumulation
Floors not maintained smooth and durable. In the kitchen, missing tile, grout, standing water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on the Pepsi cooler -
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.