ICHIGO ICHIE BUFFET
3611 S ORLANDO DR, Sanford FL 32773 · 407.688.8266
Last inspected Jul 21, 2026 · 16 visits since August 2023
OCT 24
JUL 25
JUL 25
NOV 25
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Two baby roaches at hand wash sink at prep area next to paper towel.Operator killed and discarded. Next day call back per supervisor on duty
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022035971 | Jul 13, 2022 | Aug 15, 2022 | $400 |
Inspection history
16 visits, newest first
Jul 21, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. - single use paper towel in contact with fish at sushi station
Spray hose at dish sink lower than flood rim of sink. - spray hose at dish station
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - forks at server station
Floors not constructed to be easily cleanable. - deep grout lines in kitchen
Show the remaining 2 findings ▾
In-use tongs stored on equipment door handle between uses. - tongs at wok system stored at front control knobs
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood baffles - walkin cooler shelves soiled - exterior of bulk food containers
Jul 20, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 15 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority0 Intermediate7 Basic
Show 15 findings ▾
Non-food grade paper/paper towel used as liner for food container. - single use paper towel in contact with fish at sushi station
Rodent activity present as evidenced by rodent droppings found. - 8 on top dishwasher - 10 on shelf at dry storage - 16 on stored chairs at storage room upstairs.
Rodent bait not contained in a covered, tamper-resistant bait station. - on floor below stored chairs
Spray hose at dish sink lower than flood rim of sink. - spray hose at dish station
Stop Sale issued on time/temperature control for safety food due to temperature abuse. - sushi using rice on Time as a Public Health Control observed in walk in cooler. Operator states from yesterday, saved for frying.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. SUSHI STATION: operator states less than 4 hours - tuna (46F - Cold Holding); - imitation crab mixture (47F - Cold Holding); - salmon (44F - Cold Holding) HIBACHI STATION; operator states less than 4 hours - bean sprout (59F - Cold Holding); - cooked rice (60F - Cold Holding); - cooked noodkes (60F - Cold Holding) COOKLINE RIGHT; operator states less than 4 hours - cooked noodles (46F - Cold Holding); - dumplings (44F - Cold Holding); - raw crab (45F - Cold Holding); - raw shrimp (44F - Cold Holding) WALK IN COOLER LEFT; operator states less than 4 hours - cut tomato (46F - Cold Holding); - cooked noodles (46F - Cold Holding); - ribs (46F - Cold Holding); - raw chicken (46F - Cold Holding)
Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. - sushi rice and prepared sushi - cut watermelon
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 and the time removed from temperature control cannot be determined. - sushi rice
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - forks at server station
Employee eating in a food preparation or other restricted area. - employee drinking at sushi station
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cell phones, beverages on counter at server station.
Floor area(s) covered with standing water. - below dish machine
Floors not constructed to be easily cleanable. - deep grout lines in kitchen
In-use tongs stored on equipment door handle between uses. - tongs at wok system stored at front control knobs
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood baffles - walkin cooler shelves soiled - exterior of bulk food containers
Nov 21, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - at server station
Floor soiled/has accumulation of debris. - below cooking equipment - at walk in freezer
Nov 19, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 21 recorded, 6 high priority.
6 High priority3 Intermediate12 Basic
Show 21 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. - Dishwasher (Chlorine 0ppm). Operator fixed chemical line. Final reading 100ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw beef over bread at walkin freezer
Raw animal food stored over/not properly separated from ready-to-eat food. - raw tuna over cut zucchini
Spray hose at dish sink lower than flood rim of sink. - at dish station
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet habachi station - Cooked rice (68F - Cold Holding); - cooked noodles (63F - Cold Holding); - bean sprout (54F - Cold Holding); - raw shell eggs (77F - ambient cold hold) WALKIN RIGHT; operator states items delivered today <4 hours. Items moved to other walk in cooler - milk (46F - Cold Holding); - mussels (46F - Cold Holding); - shredded cheese (46F - Cold Holding); - cottage cheese (46F - Cold Holding)
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 and the time removed from temperature control cannot be determined. - sushi rice. Operator added.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. - can opener blade
Handwash sink used for purposes other than handwashing. - hand wash sink at server station storing bucket water
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - at server station
Bowl or other container with no handle used to dispense food. - plastic bowl no handle used to scoop bulk sauce at walk in cooler
Employee with no hair restraint while engaging in food preparation. - employee handling clean dishes
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) covered with standing water. - prep area
Floor soiled/has accumulation of debris. - below cooking equipment - at walk in freezer
Food stored on floor. - jugs if cooking oil
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - tool box and WD40 on shelf next to sprinkles
Stored food not covered. - various 5 gallon buckets of sauce at walkin cooler
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. - bulk flour - bulk salt
Jul 28, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate10 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - egg rolls (44F - Cold Holding); - raw shrimp (44F - Cold Holding); Operator moved to walk in cooler for better cooling - garlic in oil (62 - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - fried chicken (118f-129fF - Hot Holding). Operator voluntarily discarded
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling tile missing. - upstairs storage room
Employee with no hair restraint while engaging in food preparation. - employee washing dishes
Equipment in poor repair. - chest freezer door off its hinge.
Floor area(s) covered with standing water. - deep grout lines cause retention of standing water.
Floor tiles missing and/or in disrepair. - dislodged floor tile near dishwasher trapping water beneath.
Food stored on floor. - various food items on floor in walk-in freezer
Stored food not covered. - pies, raw fish observed at walk-in freezer
Water leaking from pipe and/or faucet/handle. - below triple sink
Wet mop not stored in a manner to allow the mop to dry.
Jul 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling tile missing. - upstairs storage room
Jul 9, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling tile missing. - upstairs storage room
Ice buildup in reach-in freezer and/or walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - shelf below can opener table - heavy food debris and grease build up in exterior of fryers - heavy grease build up/greasicles on underside of wok station - wood stand for rice pots soiled - speed rack in walk in cooler soiled - walk in cooler shelves heavy soiled - exterior of chest freezer in back area - dry storage shelves in back soiled with spilled food debris - cabinets below buffet tables soiled
Storage area not maintained clean and organized. - back area cluttered with empty boxes, tools, lumber, shopping carts belonging to neighboring businesses - upstairs storage area heavily cluttered with old furniture, scaffolding, signs, old lightbulbs, construction materials, and Togo and paper products.
Jul 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 30 recorded, 16 high priority.
16 High priority1 Intermediate13 Basic
Show 30 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - large tub of non breaded, cooked chicken 45-48F, cooling since previous day
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. - Dishwasher (Chlorine 0ppm). Manager fixed chemical lines.
Displayed food not properly protected from contamination. - fried noodles in open pan not under sneeze guard at bufffet
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
Employees, cooks, began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Live, small flying insects found - 1 in dry storage room
Raw animal food stored over/not properly separated from ready-to-eat food. - raw tuna over imitation crab
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken over squid, walk in cooler
Spray hose at dish sink lower than flood rim of sink. - by dish machine
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cut spinach 52F, held off temperature control after thawing at room temperature WALK IN COOLER: - shredded cheese (46F - Cold Holding) held overnight - shredded cheese (44F - Cold Holding); - milk (44F - Cold Holding)
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no accurate time marking and the time removed from temperature control cannot be determined. - observed hibachi time log upon arrival had not been in use since July 2022; Items indicated in time plan already stocked. Upon return to area 1 hour later, employee had filled out book with times indicating product placed out at 10:30 and discarded at 12:20-12:30; product was still stocked Operator has decided to discontinue use of inconsistent time marking and cold hold product - no time marking in front notebook for multiple items on cold buffet (less than 4 hours);
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - fried sushi rolls, 90-98F, held off temperature control at sushi prep area
Toxic substance/chemical improperly stored. - bottle windex stored next to bag in box syrup
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - by dish machine
Warewashing sanitizing solution exceeding the maximum concentration allowed. - Triple Sink (Chlorine >200ppm). Manager diluted with more water. Final reading 100ppm.
Nonfood-grade drill and stirring stick used in food.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - server station
Ceiling tile missing. - upstairs storage room
Dead roaches on premises. - 1 on floor in upstairs storage area.
Equipment in poor repair. - gasket torn on triple door cooler across from fryers - small table next to back area speed rack rusted - gasket torn on Pepsi cooler at side station
Exterior door has a gap at the threshold that opens to the outside. - back door
Floor soiled/has accumulation of debris. - floor drain below prep sink
Floor tiles missing and/or in disrepair. - Near dishmachine
Food stored on floor. - multiple sauce buckets in kitchen - oil jugs in back area
Ice buildup in reach-in freezer and/or walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - shelf below can opener table - heavy food debris and grease build up in exterior of fryers - heavy grease build up/greasicles on underside of wok station - wood stand for rice pots soiled - speed rack in walk in cooler soiled - walk in cooler shelves heavy soiled - exterior of chest freezer in back area - dry storage shelves in back soiled with spilled food debris - cabinets below buffet tables soiled
Opened employee beverage containers in a cold holding unit with food to be served to customers. - prep cooler at cook line
Raw fruits/vegetables not washed prior to preparation. - mushrooms
Storage area not maintained clean and organized. - back area cluttered with empty boxes, tools, lumber, shopping carts belonging to neighboring businesses - upstairs storage area heavily cluttered with old furniture, scaffolding, signs, old lightbulbs, construction materials, and Togo and paper products.
Oct 8, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate11 Basic
Show 13 findings ▾
Vacuum breaker missing at hose bibb. - observed threaded faucet at ware ware station with hose attached, no black flow preventer
Food-contact surface soiled with food debris, mold-like substance or slime. - non food grade container in direct contact with fried wontons, soiled and uncovered
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - ice machine in main server station
Accumulation of debris inside warewashing machine.
Cutting board has cut marks and is no longer cleanable. - observed at cook line cooler
Equipment in poor repair. - cooler gasket torn at reach in cooler
Floor area(s) covered with standing water. - in kitchen prep area. - on floor inside walk in cooler
Floor soiled/has accumulation of debris. - in walk in cooler
Floor tiles missing and/or in disrepair. - floor tiles broken in kitchen causing retention of standing water
Ice buildup in reach-in freezer. - chest freezer storing ice cream
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - fluorescent bulbs in prep room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - floor fan dusty - bottom shelf of prep tables in kitchen - walk in cooler shelves - side of paper towel dispenser at dish station
Standing water in bottom of reach-in-cooler. - at cook line
Oct 4, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 28 recorded, 3 high priority.
3 High priority5 Intermediate20 Basic
Show 28 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over sliced mushrooms in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. BUFFET LINE: - cooked mussels (46f-53f - Cold Holding); - cooked shrimp (56F - Cold Holding) Manager states held in walk in cooler overnight WALK IN COOLER: - chicken (44F - Cold Holding); - egg rolls (47f-50f - Cold Holding) held overnight - raw chicken wings <2 hours (47 - Cold Holding) - shrimp <2 hours (46 - Cold Holding) - crab <2 hours (47 - Cold Holding) - seasoned salmon (44 - Cold Holding) REACH IN COOLER - shrimp (44 - Cold Holding) - fish (45 - Cold Holding)
Vacuum breaker missing at hose bibb. - observed threaded faucet at ware ware station with hose attached, no black flow preventer
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served. - operator marking date of harvest instead of date last item sold
Food-contact surface soiled with food debris, mold-like substance or slime. - non food grade container in direct contact with fried wontons, soiled and uncovered
No soap provided at handwash sink. - at prep station hand wash sink - at main server station hand wash sink
No tag on/for original container of raw, in-shell clams/mussels/oysters. - oysters not in original box, not able to locate tags. Viewed tags from other boxes found in freezer. Manager states purchased three days ago.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - ice machine in main server station
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food. - bulk corn starch
Cutting board has cut marks and is no longer cleanable. - observed at cook line cooler
Equipment in poor repair. - cooler gasket torn at reach in cooler
Floor area(s) covered with standing water. - in kitchen prep area. - on floor inside walk in cooler
Floor soiled/has accumulation of debris. - in walk in cooler
Floor tiles missing and/or in disrepair. - floor tiles broken in kitchen causing retention of standing water
Food stored on floor. - bucket of mussels on floor in walk in cooler - tub of chicken on floor in walk in cooler - various boxes of foods on floor in walk in freezer - bucket of washed potato on floor at cookline
Ice buildup in reach-in freezer. - chest freezer storing ice cream
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - all bulk dry foods
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - fluorescent bulbs in prep room
No handwashing sign provided at a hand sink used by food employees. - women's restroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - floor fan dusty - bottom shelf of prep tables in kitchen - walk in cooler shelves - side of paper towel dispenser at dish station
Outer openings not protected with self-closing doors. - 2 back door
Standing water in bottom of reach-in-cooler. - at cook line
Stored food not covered. - bulk wonton noodles - bulk msg - bulk salt
Trash receptacles not provided where needed in establishment. - at handwashing station in main server station
Wall soiled with accumulated grease, food debris, and/or dust. - below ware wash station
Wet mop not stored in a manner to allow the mop to dry.
Aug 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate9 Basic
Show 9 findings ▾
Accumulation of debris on dish racks.
Buildup of food debris/soil residue on equipment door handles. - at cook line
Floor area(s) covered with standing water. - in kitchen prep area. Employee cleaned. - on floor inside walk in cooler
Floor tiles missing and/or in disrepair. - at cook line, causing retention of standing water
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - fluorescent bulbs in prep room
No handwashing sign provided at a hand sink used by food employees. - men restroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior ice machine in prep room - floor fan dusty - hood filters heavy buildup grease - bottom shelf of prep tables in kitchen - can opener mounting bracket - walk in cooler shelves - walk in cooler fan cover dusty
Outer openings not protected with self-closing doors. - back door
Stored food not covered. - bulk corn starch - bulk wonton noodles
Aug 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 3 high priority.
3 High priority3 Intermediate15 Basic
Show 21 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - ready to eat raw oysters and mussels stored below raw chicken in walk in cooler - raw beef over cooked pasta
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. - eggs (63F - Cold Holding) held overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. REACH IN NEXT TO ICE MACHINE: - beef (52 - Cold Holding). Employee voluntarily discard. COOKLINE - shrimp (47F - Cold Holding); - beef (50F - Cold Holding); - chicken (50F - Cold Holding) COOKLINE REACHIN: - raw chicken (48F - Cold Holding); - raw chicken (50F - Cold Holding) WALK-IN COOLER: - raw chicken (46F - Cold Holding); - raw shrimp (46F - Cold Holding)
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - milk in walk in cooler
No tag on/for original container of raw, in-shell clams/mussels/oysters. - unable to locate. Most recent invoice for oysters 8/8/24
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - ice machine in main server station - ice machine in secondary server station
Accumulation of debris on dish racks.
Buildup of food debris/soil residue on equipment door handles. - at cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - wallet stored inside cook line cooler
Floor area(s) covered with standing water. - in kitchen prep area. Employee cleaned. - on floor inside walk in cooler
Floor soiled/has accumulation of debris. - below cook line equipment - below shelves in walk in cooler
Floor tiles missing and/or in disrepair. - at cook line, causing retention of standing water
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - fluorescent bulbs in prep room
No handwashing sign provided at a hand sink used by food employees. - men restroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior ice machine in prep room - floor fan dusty - hood filters heavy buildup grease - bottom shelf of prep tables in kitchen - can opener mounting bracket - walk in cooler shelves - walk in cooler fan cover dusty
Outer openings not protected with self-closing doors. - back door
Silverware/utensils stored upright with the food-contact surface up. - at server station
Stored food not covered. - bulk corn starch - bulk wonton noodles
Unwashed fruits/vegetables stored with ready-to-eat food. - boxed avocados sitting on sushi prep counter
Wood food-contact surface not properly sealed. - used as cooler support on sushi prep counter
Jan 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate10 Basic
Show 11 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks not inverted at second wait station next to the hot buffet lune
Cutting board has cut marks and is no longer cleanable. Cutting boards on cooks line
Exterior door has a gap at the threshold that opens to the outside. Screen door leading outside at back storage area
Floor soiled/has accumulation of debris. Wok station on cooks line
Food storage container/container lid cracked or broken. Observed plastic to go container and plastic lid being used as a sugar shaker on cooks line
Hole in or other damage to wall. Hole in wall in corner left as you come up stairs to storage area
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. On cooks line at wok station
Light not functioning. At cooks line
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves heavily soiled
Unnecessary items/unused equipment on the premises. reach in cooler that does not working stored in cooks line Non working refrigerator stored under stair in back storage area Fryer,chairs with out cushion,chandeliers railings and reach in cooler stored in upstairs storage area
Jan 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 2 high priority.
2 High priority3 Intermediate14 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cut cabbage at walk in cooler
Roach activity present as evidenced by live roaches found. Two baby roaches at hand wash sink at prep area next to paper towel.Operator killed and discarded. Next day call back per supervisor on duty
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Handwash sink not accessible for employee use at all times. Hand wash sink at hibachi station had container in the sink
Handwash sink used for purposes other than handwashing. Observed employee getting water for sanitizer bucket from hand washing sink at first wait station
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks not inverted at second wait station next to the hot buffet lune
Cutting board has cut marks and is no longer cleanable. Cutting boards on cooks line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets stored on shelving that soda boxes are stored
Exterior door has a gap at the threshold that opens to the outside. Screen door leading outside at back storage area
Floor soiled/has accumulation of debris. Wok station on cooks line
Food storage container/container lid cracked or broken. Observed plastic to go container and plastic lid being used as a sugar shaker on cooks line
Hole in or other damage to wall. Hole in wall in corner left as you come up stairs to storage area
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. On cooks line at wok station
In-use tongs stored on equipment door handle between uses. In use tongs at hibachi station stored on handle of cart
Light not functioning. At cooks line
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves heavily soiled
Single-service articles improperly stored. To go to container and soufflé cups stored directly on floor at upstairs storage area
Unnecessary items/unused equipment on the premises. reach in cooler that does not working stored in cooks line Non working refrigerator stored under stair in back storage area Fryer,chairs with out cushion,chandeliers railings and reach in cooler stored in upstairs storage area
Working containers of food removed from original container not identified by common name. Sugar no label on cooks line
Aug 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags stored randomly
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepped items are not tracked
Garbage on the ground and/or pad around dumpster. Trash in and outside of the dumpster pad
Light not functioning. In the kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -racks in the walk in cooler soiled and rusted -floor sinks in the kitchen -dish racks soiled -remove packing film on the stand up cooler
Outer openings not protected with self-closing doors. Door propped open
urinal has been removed mens room
Aug 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 28 recorded, 10 high priority.
10 High priority4 Intermediate14 Basic
Show 28 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 25 ppm added bleach 100 ppm
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 sanitizer is empty
Raw animal food stored over/not properly separated from ready-to-eat food. In the line make cooler 2 raw chicken over dumpling,operator corrected
Roach activity present as evidenced by live roaches found. I roach in the low boy cooler at the sushi buffet, unit is currently down with no food storage 1 roach under the dish counters Spoke with Randy next day call back
Roach excrement and/or droppings present. On the shelf over the one compartment produce sink
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Wonton chips and white sauce stored unprotected at the buffet
Spray hose at dish sink lower than flood rim of sink.,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pepsi cooler pork chops 46° cold hold -3 door turbo air; mash potatoes (46F - Cold Holding); fish (44F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. yellow rice (125F - Hot Holding) in the rice warmer operator returned to the wok to reheat to 165°
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the dish area
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags stored randomly
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.sent form
Handwash sink not accessible for employee use at all times. At the dish washer at the produce dbl sink -side station has towels in it
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepped items are not tracked
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White divider has a mold like substance present
Dead roaches on premises. 3 dead roaches in the closed dinning room where employees dine 2 dead in the soaking tub at the dishwasher
Equipment in poor repair. Line make cooler wheel are no longer operating and the unit is resting on wooden blocks -line make cooler 50°ambient -fry basket damaged
Floor soiled/has accumulation of debris. Throughout the kitchen food debris at the mop sink/ 3 compartment sink area
Floor tiles missing and/or in disrepair. At the dish area broken tiles
Food stored on floor. Open corn starch on the floor
Garbage on the ground and/or pad around dumpster. Trash in and outside of the dumpster pad
Light not functioning. In the kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -racks in the walk in cooler soiled and rusted -floor sinks in the kitchen -dish racks soiled -remove packing film on the stand up cooler
Outer openings not protected with self-closing doors. Door propped open
Shells of oysters/clams/mussels/crabs shucked onsite used to serve food more than once. Crab shells stored in a bucket in the freezer
Wet wiping cloth not stored in sanitizing solution between uses. Wet towels stored in the hand sink
Working containers of food removed from original container not identified by common name. A1 sauce at the hibachi station
urinal has been removed mens room
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.