ICHIYAMI BUFFET & SUSHI
145 SE MIZNER BLVD #16-B, Boca Raton FL 33432 · 561.395.7977
Last inspected Aug 26, 2026 · 9 visits since July 2023
FEB 25
SEP 25
DEC 25
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $4,440
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026018191 | Jan 13, 2026 | Apr 2, 2026 | $600 |
| 2--2025073743 | Sep 9, 2025 | Nov 5, 2025 | $1,200 |
| 2--2025027460 | Feb 10, 2025 | Apr 22, 2025 | $800 |
| 2--2024047847 | Jul 19, 2024 | Sep 19, 2024 | $400 |
| 2--2017061591 | Dec 12, 2017 | May 24, 2018 | $1,440 |
Inspection history
9 visits, newest first
Aug 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Oyster tags not marked with last date served. Operator stated tags marked with date received not date last served. Advised Operator of shell-stock tag maintenance requirements.
Aug 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 14 high priority.
14 High priority4 Intermediate3 Basic
Show 21 findings ▾
4 Shell eggs stored with cracks/broken shells in walk-in cooler. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Prep area; cooked chicken (90F - Cooling 1:30/80F 3:00; cooked pork (89F - Cooling 1:30/74F 3:00). Operator stated cooling for 30 minutes prior to first temperature taken at this rate did not reach 70 F within two hours advised operator to reheat items to 165F and restart the cooling process from 135 to 70 within two hours or discard the product.
Dented can of sliced peaches present. See stop sale.
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. Employee handled soiled dishes while washing and rinsing then handled clean/sanitize dishes while removing from dishwasher placing to dry/store. Operator discussed with employee who then washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face while rubbing and touched hair while adjusting hat, then handled clean utensils, clean equipment and prepared food for customers without washing hands. Operator discussed with employee who then washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched cell phone while holding to mouth, then handled clean equipment, clean utensils, and prepared food for customers without washing hands. Operator discussed with employee who then washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed rice, storage container, and then place to dry/reuse without sanitizing, triple sink not set up. Advise operator of chemical sanitization requirement.
Raw animal food stored over or with unwashed produce. At walk-in cooler; raw shell eggs stored over unwashed peppers and unwashed ginger root. Operator moved raw shell eggs to bottom shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw oysters on the half shell stored over ready to eat sauces. Advised Operator of proper storage/separation.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Server handled soiled dishes/utensils who.e removing from tables/carrying to/placing in buss-tubs then prepared beverages for customers without washing hands. Operator discussed with servers who then washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi station countertop reach in cooler; krab (48F - Cold Holding); commercially processed cooked shrimp (46F - Cold Holding). operator stated items not prepared or portion today held in units for less than four hours. Advised operator to return items to 41° F or discard within a total of four hours?
Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. Operator stated 4 hour time for 4 hour option used to hold sushi items begins when placed on buffet for customers view/selection not when removed from temperature control/refrigeration subsequently prepared/rolled/formed into rolls/pieces resulting in multiple product temperatures above 41F (krab ((48F - Cold Holding)); commercially processed cooked shrimp ((46F - Cold Holding)); raw fish ((46F - Ambient Cooling 1:30/48F 3:00))11:30). Advised Operator of proper time as a public health control (TPHC) use/requirements.
Toxic substance/chemical (pesticide labeled for household use only) improperly stored with/over drinks in dry storage area. Operator removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Prep area; cooked chicken (90F - Cooling 1:30/80F 3:00)30 minutes; cooked pork (89F - Cooling 1:30/74F 3:00). At this rate items did not reach 70 F within two hours due to cooling in full, deep, wrapped, stacked containers. Operator of proper cooling method procedures. Sushi display cooler; raw fish (46F - Ambient Cooling 1:30/48F 3:00). Operator stated raw fish cut/prepped at 11:30, at this rate will not reach 41F within 4 hours, discarded.
No paper towels or mechanical hand drying device provided at hand wash sink in wait station. Operator provided.
Oyster tags not marked with last date served. Operator stated tags marked with date received not date last served. Advised Operator of shell-stock tag maintenance requirements.
Oysters tag removed from original container prior to container being emptied. Operator produced tag/placed back with container.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advise operator to clean/sanitize.
Dead roaches on premises. Approximately two dead roaches inside cabinets under buffet. Approximately two dead roaches on floor in kitchen next to the water heater. Approximately two dead roaches on floor behind bar. Operator removed, dead roaches cleaned/sanitized areas..
Employee beverage container on a food preparation table/cutting board over/next to clean equipment/utensils on cook line. Operator removed.
Jan 13, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed numerous employees coming back to work to start food preparation. Advised operator of proper handwashing procedures, employees washed hands.
Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection.
Raw animal food stored over or with unwashed produce. Raw chicken stored over mushrooms. Advised operator of proper storage. Operator moved chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles (53F - Cold Holding); cut cabbage (53F - Cold Holding) per operator items restocked approximately 20 minutes prior. Not prepared or portioned today. Pans overstocked. Advised operator to remove top layer of items to be below fill line. Operator did.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Advised operator to get new one.
Handwash sink used for purposes other than handwashing. On cook line hand wash sink used as dump sink as evidenced by food debris. Advised operator of proper use for handwashing sink. Operator removed debris.
Dec 1, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority0 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In chest freezer, raw beef stored over ice cream. Advised operator of proper storage, operator moved beef.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shrimp over cooked pork. Advised operator of proper storage operator moved raw shrimp.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Approximately 10 "American dream" sushi rolls held past 4 hours, operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, Flip top cooler; raw shrimp (42-48F - Cold Holding); raw beef (42-48F - Cold Holding) products overstocked. Educated operator of storing items in pan below the fill line. Operator moved top layer to cool in the freezer.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Approximately 10 "American dream" sushi rolls held past 4 hours, operator discarded.
Food stored on floor. Soy sauce container kept on floor near prep area. Advised operator of proper storage. Operator moved soy sauce.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm), operator corrected to 100ppm chlorine.
Sep 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority2 Intermediate0 Basic
Show 8 findings ▾
Observed: Displayed food not properly protected from contamination. At self-service buffet; ready to eat sauces stored uncovered outside of sneeze guard. Operator moved sauces under sneeze guard. Priority: High Priority
Observed: 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. Employee handled soiled dishes and utensils while carrying to dish area, scraped into garbage can and then handled clean and sanitized dishes while placing on buffet for customer use without washing hands. Operator discussed with employee who then washed hands. Priority: High Priority
Observed: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face while wiping and hair while adjusting hat and then handled clean equipment, clean utensils and prepared food for customers without washing hands. Operator discussed with employee who then washed hands. Priority: High Priority
Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; plastic wrapped container of raw beef stored over sheet tray of ready to eat cream cheese wontons. Operator moved raw beef below wontons. Priority: High Priority
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. At flip top; raw scallops stored over washed cut carrots. Operator moved raw scallops below carrots. At reach in cooler; raw beef stored over cooked pork. Operator moved raw beef below cooked pork. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At left sushi display cooler; cooked shrimp (46F - Cold Holding). Operator stated not prepared or portioned today, held in unit with door open for 1 hour, closed door. At Flip top cooler; raw shrimp (47F - Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan on make top for less than one hour, moved overfilled portion to reach in cooler. Priority: High Priority
Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cooked chicken (126F - Cooling 12:25/93F 1:45). Operator stated cooling at room temperature in full deep containers at room temperature for 15 minutes, at this rate will not reach 70F within 2 hours, moved to walk-in cooler to facilitate faster cooling. Priority: Intermediate
Observed: No paper towels or mechanical hand drying device provided at hand wash sink on cook line. Operator provided paper towels. Priority: Intermediate
Feb 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority2 Intermediate4 Basic
Show 12 findings ▾
Container of medicine improperly stored. Advil and DayQuil stored on cook line
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef observed using cellphone and then handled clean cooking equipment. Hands not washed in between.
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 observed handling unclean dishes and immediately touched clean rack of dishes. Hands not washed in between.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Can opener blade at prep area Walk in cooler shelving Freezer chest by walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over broccoli and raw chicken over pineapple in walk in cooler Removed
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Sushi chef handling raw fish and immediately touched bottle of seasonings without changing gloves in between.
oyster tags not maintained in chronological order according to the last date they were served in the establishment. Some tags out of order
oyster tags not marked with last date served. Some tags missing dates
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Beginning of cook line Cleaned
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish in reach in cooler next to walk in cooler
Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water
Working containers of food removed from original container not identified by common name. Sugar bin
Jul 19, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 23 violations recorded, 6 high priority.
6 High priority2 Intermediate15 Basic
Show 23 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee in sushi station picked up garbage off floor and began handling food. Hands not washed. Educated on site. Hands washed.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over oyster sauce bottom reach in cooler on cook line.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp two door bottom reach in on cook line Raw beef over raw salmon walk in cooler Removed
Stop Sale issued due to adulteration of food product. Stainless steel Lemon container in ice for drinks at wait station in dining room area.
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. See stop sale. Sushi rice in sushi station. Time marked.
Toxic substance/chemical improperly stored. Peroxide with sesame oil on shelf above flip top cooler on cook line. Removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw beef (52F - Cooling) at 11:45 since 11:00 to 52F at 12 pm end of cook line two door cooler. Overstocked In large plastic covered container. Removed and placed in walk in.
No probe thermometer provided to measure temperature of food products. Not functioning properly
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles dusty over cook line In storage area Ceiling vent over dish machine
Clean utensils or equipment stored in dirty drawer or rack. Clean whisks hanging on unclean wall near triple sink
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna in storage area
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Uncovered drink on cook line. removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on cutting board on flip top cooler at cook line
Exterior door has a gap at the threshold that opens to the outside. In storage area of kitchen
Floor soiled/has accumulation of debris. Cook line Walk in cooler Walk in freezer Dry storage area
Floor tiles missing and/or in disrepair. In walk in cooler In walk in freezer
No handwashing sign provided at a hand sink used by food employees. Sushi station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior to fryers on cook line Tempura frying station
Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers at sushi area
Reach-in cooler interior/shelves have accumulation of soil residues. One Glass door cooler food build up Interior To two door reach in cooler in storage area by back door
Standing water in bottom of reach-in-cooler. Bottom reach in cooler on cook line Employee cleaned
Stored food not covered. Dessert uncovered in freezer
Wall soiled with accumulated grease, food debris, and/or dust. Dish machine area
Dec 11, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate11 Basic
Show 17 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over ready to eat crab Rangoons in walk in freezer Both items Not commercially packaged Removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over coconut sauce in reach in cooler at beginning of cook line Removed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp in two door cooler at end of cook line Removed
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked clams (100F - Hot Holding) in buffet. Clams cooked less than four hours ago. Reheated to 165F
Toxic substance/chemical improperly stored. Spray bottle of degreaser stored under prep table on cook line with vinegar bottles Removed
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. 12/9/23
Buildup of food debris/soil residue on equipment door handles. Unclean exterior to reach in coolers and freezers throughout
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Wall fans unclean in dish wash room Ceiling tiles unclean in dish wash room
Exterior door has a gap at the threshold that opens to the outside. Back kitchen door leading outside
Floor soiled/has accumulation of debris. Unclean throughout dry storage room
Floor tiles missing and/or in disrepair. Walk in cooler floor
Food stored on floor. Onions stored on floor in dry storage room
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
No handwashing sign provided at a hand sink used by food employees. Hand sink end of cook line
Reach-in cooler interior/shelves have accumulation of soil residues. Interior to glass door reach in cooler storing juices
Time/temperature control for safety food thawed in an improper manner. Raw wahoo thawing at room temperature Raw calamari thawing at room temperature Raw fish thawing in standing water
Working containers of food removed from original container not identified by common name. Sugar container in ktichen
Jul 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Bowl or other container with no handle used to dispense food. In the bin of raw sushi rice, a quart size to go container was stored inside. The item was discarded.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the buffet line, a rice scoop was stored in room temperature water. The scoop was removed and replaced with a new scoop to be stored dry.
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.