ICHIBAN BUFFET
West Irlo Bronson Memorial Highway
Kissimmee, Florida, 34746
Osceola County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 5/7/2025
High Priority
3
Intermediate
5
Basic
15
Total
24
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowls used to scoop rice and flour
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves.
- 12B-14-4:Basic - Employee beverage container in ice machine/ice bin. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors soiled with food debris in walk in freezer
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles in disrepair in walk in cooler
- 08B-38-4:Basic - Food stored on floor. Soy sauce and oil containers in cook line
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line
- 23-03-4:Basic - 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
- 12B-13-4:Basic - 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 Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Multiple food containers inside Pepsi reach in cooler
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in prep sink. Recommended operator to place under cold running water **Corrective Action Taken**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over sauce in Walk in cooler
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple containers with no labels. Flour, sugar, rice.
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over RTE noodles at cook line
- 08A-17-6:High Priority - 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
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked with two black bins, next to dishwasher Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dishwasher
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 02C-02-5:Intermediate - 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
- 53B-14-5:Intermediate - 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.
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Exit door next to dry storage blocked with chairs
Food safety inspection conducted on 5/7/2025 revealed 24 total violations (3 high priority, 5 intermediate, 15 basic).
Inspection on 9/18/2024
High Priority
3
Intermediate
2
Basic
12
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Soiled lining the prep tables
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door in the kitchen .
- 36-22-4:Basic - Floor area(s) covered with standing water. In the walk in cooler
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. In the walk in cooler and kitchen
- 08B-38-4:Basic - Food stored on floor. Oil in the kitchen Corrected On-Site
- 14-49-4:Basic - Hood filters/grease extractors not designed to be easily removable for cleaning. Hood filters heavily soiled
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior and exterior of ovens in the kitchen
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.exterior of the cooking ovens in the kitchen
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.reacj in two door cooler soiled
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. In the walk in freezer
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment.raid on the mop sink in the kitchen
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over brown sauce in the walk in cooler
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. stuffed oysters (47F - Cold Holding)
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No kit available
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Prep table near fryer
- 45-05-4:Portable fire extinguisher missing from its designated location. For reporting purposes only. Placed on the floor by the dry storage rack
Food safety inspection conducted on 9/18/2024 revealed 18 total violations (3 high priority, 2 intermediate, 12 basic).
Inspection on 3/20/2024
High Priority
6
Intermediate
2
Basic
13
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -splash guard inside ice machine - From follow-up inspection 2024-03-20: **Time Extended**
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -soup containers used for dispensing bulk food - From follow-up inspection 2024-03-20: **Time Extended**
- 14-05-4:Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. - From follow-up inspection 2024-03-20: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2024-03-20: **Time Extended**
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation - From follow-up inspection 2024-03-20: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-03-20: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -dry storage, prep area, behind cookline - From follow-up inspection 2024-03-20: **Time Extended** **Corrective Action Taken**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -in front of fryers -prep area -ware washing area - From follow-up inspection 2024-03-20: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. - ice cream freezer - From follow-up inspection 2024-03-20: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2024-03-20: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan for cook,one above prep table -hood filters - From follow-up inspection 2024-03-20: **Time Extended**
- 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. -hand sink faucet next to dish machine - From follow-up inspection 2024-03-20: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -majority of hand sims/prep sinks/3 compartment in kitchen - From follow-up inspection 2024-03-20: **Time Extended**
- 29-44-4:High Priority - - From initial inspection : High Priority - 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 - From follow-up inspection 2024-03-20: **Time Extended**
- 03D-01-5:High Priority - - From initial inspection : High Priority - 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) Admin Complaint - From follow-up inspection 2024-03-20: Cooked chicken 90-98F on sheet pans inside speed rack out at room temperature, manager stated cooling began less than 1 hour ago. -cooked chicken 78-85F checked 1 hour later. Still remaining out at room temperature, employees placed into insulated bus tubs during cooling while leaving at room temperature. Admin Complaint
- 12A-13-4:High Priority - - From initial inspection : High Priority - 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 **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-03-20: -Employee used cell phone prior to handling Cooked chicken during inspection. -employee drank from open container at prep area prior to handling food. -employee handled soiled dishes prior moving food into walk in cooler Admin Complaint
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw meats in walk in stored above soy sauce **Corrective Action Taken** Repeat Violation - From follow-up inspection 2024-03-20: **Time Extended**
- 08A-20-5:High Priority - - From initial inspection : High Priority - 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 Corrected On-Site Repeat Violation - From follow-up inspection 2024-03-20: **Time Extended**
- 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bib used for spray hose connected to dish sink - From follow-up inspection 2024-03-20: **Time Extended**
- 03D-15-4:Intermediate - - From initial inspection : Intermediate - 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. Repeat Violation Admin Complaint - From follow-up inspection 2024-03-20: Employees leaving cooked chicken at room temper for hours after cooling began, placing hot food into insulated bus tubs. Admin Complaint
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -hand sink on cook line blocked by large trash can, filled with cleaning equipment Warning - From follow-up inspection 2024-03-20: **Time Extended** Corrected On-Site
Food safety inspection conducted on 3/20/2024 revealed 21 total violations (6 high priority, 2 intermediate, 13 basic).
Inspection on 3/19/2024
High Priority
13
Intermediate
6
Basic
20
Total
39
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -splash guard inside ice machine
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -soup containers used for dispensing bulk food
- 14-05-4:Basic - Cardboard used to line food-contact shelves.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. -employees seated at prep table inside kitchen eating food Repeat Violation Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 36-22-4:Basic - Floor area(s) covered with standing water. -cookline
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -dry storage, prep area, behind cookline
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. -in front of fryers -prep area -ware washing area
- 08B-38-4:Basic - Food stored on floor. -bag of onions on floor
- 14-69-4:Basic - Ice buildup in reach-in freezer. - ice cream freezer
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -buffet line, used for rice
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan for cook,one above prep table -hood filters
- 29-08-4:Basic - Plumbing system in disrepair. -hand sink faucet next to dish machine
- 06-03-5:Basic - 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. Repeat Violation Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Repeat Violation Warning
- 06-07-5:Basic - Time/temperature control for safety food thawed under hot running water.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -majority of hand sims/prep sinks/3 compartment in kitchen
- 29-44-4:High Priority - 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
- 03D-01-5:High Priority - 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) Admin Complaint
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. a¿¿can of chunked pineapple Repeat Violation Admin Complaint
- 12A-13-4:High Priority - 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 **Corrective Action Taken** Repeat Violation Admin Complaint
- 22-11-5:High Priority - 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 Warning
- 35A-02-6:High Priority - 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 **Corrective Action Taken** Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. -to go bags used for direct contact with immitation crab Corrected On-Site
- 41-20-4:High Priority - 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.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw meats in walk in stored above soy sauce **Corrective Action Taken** Repeat Violation
- 08A-20-5:High Priority - 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 Corrected On-Site Repeat Violation
- 01B-03-5:High Priority - 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.Warning Warning
- 03F-02-5:High Priority - 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.. Repeat Violation Admin Complaint
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bib used for spray hose connected to dish sink
- 03D-15-4:Intermediate - 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. Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade -cutting board Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand sink on cook line blocked by large trash can, filled with cleaning equipment Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -sushi station -cook line Corrected On-Site
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -cookline
Food safety inspection conducted on 3/19/2024 revealed 39 total violations (13 high priority, 6 intermediate, 20 basic).
Inspection on 12/7/2023
High Priority
1
Intermediate
2
Basic
11
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2023-12-07: Advised to replace splash guard if unable to remove black substance **Time Extended**
- 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Warning - From follow-up inspection 2023-12-07: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Drain boards from dish machine in poor repair/rust pitting surface Warning - From follow-up inspection 2023-12-07: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -dish racks Warning - From follow-up inspection 2023-12-07: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -double door fire exit Warning - From follow-up inspection 2023-12-07: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -under cook line -warewashing area Warning - From follow-up inspection 2023-12-07: **Time Extended**
- 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Warning - From follow-up inspection 2023-12-07: **Time Extended** **Corrective Action Taken**
- 33-11-4:Basic - - From initial inspection : Basic - Missing drain plug at dumpster. Warning - From follow-up inspection 2023-12-07: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink at warewashing area Warning - From follow-up inspection 2023-12-07: **Time Extended**
- 38-05-4:Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Warning - From follow-up inspection 2023-12-07: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -hand sink on cook line near pepsi cooler Warning - From follow-up inspection 2023-12-07: **Time Extended**
- 29-44-4:High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -hand sink at end of cook line Warning - From follow-up inspection 2023-12-07: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - 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 Warning - From follow-up inspection 2023-12-07: Can opener blade **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - 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 Warning - From follow-up inspection 2023-12-07: Oyster shells stored on hand sink over basin **Time Extended** Corrected On-Site
Food safety inspection conducted on 12/7/2023 revealed 14 total violations (1 high priority, 2 intermediate, 11 basic).
Inspection on 12/6/2023
High Priority
10
Intermediate
8
Basic
29
Total
48
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -soup containers without handles used to dispense everything in bulk containers, dry storage. Warning
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Warning
- 14-17-4:Basic - Drain boards from dish machine in poor repair/rust pitting surface Warning
- 12B-12-5:Basic - 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. Warning
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Corrected On-Site Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. -cook Warning
- 14-11-5:Basic - Equipment in poor repair. -dish racks Warning
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -double door fire exit Warning
- 36-22-4:Basic - Floor area(s) covered with standing water. -in front of dish machine, pooled inside deteriorating floor Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -under cook line -warewashing area Warning
- 36-11-4:Basic - Floors not maintained smooth and durable. Warning
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -soy sauce, fryer oil on cook line Warning
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Warning
- 33-29-4:Basic - Grease receptacle lid open, broken, or missing. Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Warning
- 33-11-4:Basic - Missing drain plug at dumpster. Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink at warewashing area Warning
- 23-03-4:Basic - 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 Warning
- 33-16-4:Basic - Open dumpster lid. Warning
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -inside pepsi cooler Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning
- 25-39-4:Basic - Shells of oysters shucked onsite used to serve food more than once. Warning
- 08B-12-5:Basic - Stored food not covered. Warning
- 38-05-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Warning
- 06-03-5:Basic - 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. Warning
- 06-01-5:Basic - 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. Warning
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -hand sink on cook line near pepsi cooler Warning
- 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -hand sink at end of cook line Warning
- 03D-01-5:High Priority - 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. Warning
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Warning
- 12A-05-4:High Priority - Employee drank from open container then engaged handling clean equipment or utensils, or touched unwrapped single-service items without washing hands. Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. -to go bag used for contact with imitation crab inside pepsi cooler Warning
- 08A-05-6:High Priority - 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 **Corrective Action Taken** Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -large bucket of butter from overnight Warning
- 03A-02-5:High Priority - 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. Warning
- 03F-02-5:High Priority - 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. Warning
- 03B-01-6:High Priority - 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 Warning
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -walk in cooler Warning
- 52-03-4:Intermediate - Establishment advertised crab on menu board but served imitation crab. -manager corrected Repeat Violation Warning
- 03D-15-4:Intermediate - 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 Warning
- 22-02-4:Intermediate - 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 Warning
- 31A-09-4:Intermediate - 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 Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -all hand sinks on cook line Corrected On-Site Warning
- 14-14-4:Intermediate - Nonfood-grade utensils used in food. Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pork Warning
- 46-01-4: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
Food safety inspection conducted on 12/6/2023 revealed 48 total violations (10 high priority, 8 intermediate, 29 basic).
Inspection on 9/5/2023
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Line floor grease accumulation Warning - From follow-up inspection 2023-06-20: **Time Extended** - From follow-up inspection 2023-06-21: **Time Extended** - From follow-up inspection 2023-06-22: **Time Extended** - From follow-up inspection 2023-06-27: **Time Extended** - From follow-up inspection 2023-06-29: **Time Extended** - From follow-up inspection 2023-09-05: **Time Extended**
- 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. In the kitchen, missing tile, grout , standing water Warning - From follow-up inspection 2023-06-20: **Time Extended** - From follow-up inspection 2023-06-21: **Time Extended** - From follow-up inspection 2023-06-22: **Time Extended** - From follow-up inspection 2023-06-27: **Time Extended** - From follow-up inspection 2023-06-29: **Time Extended** - From follow-up inspection 2023-09-05: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on the Pepsi cooler - Warning - From follow-up inspection 2023-06-20: **Time Extended** - From follow-up inspection 2023-06-21: **Time Extended** - From follow-up inspection 2023-06-22: **Time Extended** - From follow-up inspection 2023-06-27: **Time Extended** - From follow-up inspection 2023-06-29: **Time Extended** - From follow-up inspection 2023-09-05: **Time Extended**
Food safety inspection conducted on 9/5/2023 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).