DirtyFLRestaurant Inspection Data

ICHIBAN BUFFET

ICHIBAN BUFFET maintains a 1.4/5 food safety rating based on 8 health department inspections in KISSIMMEE. Food safety practices have remained consistent.

West Irlo Bronson Memorial Highway
Kissimmee, Florida, 34746
Osceola County County

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 7/16/2025

Inspection #: Visit ID: 13460160

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine by chute.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls and plastic takeout containers with no handles stored in food containers. Repeat Violation
  • 35A-03-4:Basic - Dead roaches on premises. One dead roach under shelving in dry storage area. Operator cleaned up. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Two employees handling produce with no hair restraint.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles cracked throughout facility. Repeat Violation
  • 08B-36-4:Basic - 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.
  • 08B-38-4:Basic - 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.
  • 36-62-4:Basic - Light not functioning. Two lights burned out under hood on cookline.
  • 12B-13-4:Basic - 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.
  • 29-08-4:Basic - Plumbing system in disrepair. Handwashing sink on cookline unable to turn off, continues to run.
  • 08B-39-4:Basic - 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.
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink next to triple sink draining slowly.
  • 08B-12-5:Basic - Stored food not covered. Several containers with food not covered in walk-in cooler. Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Squid and clams observed thawing in standing water. Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over soy sauce in walk-in cooler. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wet wiping cloths throughout facility.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Containers with flour on backside of cookline no label. Repeat Violation
  • 22-41-4:High Priority - 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 Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags used to stored food in walk-in cooler.
  • 08A-05-6:High Priority - 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. Repeat Violation
  • 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. Several raw items over wontons, raw chicken and beef Repeat Violation
  • 03A-02-5:High Priority - 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. **Corrective Action Taken**
  • 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. On written time plan, it states time will be marked on glass, no time mark present.
  • 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Oysters in walk-in cooler did not have tag with container.
  • 31A-09-4:Intermediate - 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. Corrected On-Site Repeat Violation
  • 31B-02-4:Intermediate - 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. Corrected On-Site

Inspection Date: 5/7/2025

Inspection #: Visit ID: 8893184

  • 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

Inspection Date: 9/18/2024

Inspection #: Visit ID: 8735435

  • 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

Inspection Date: 3/20/2024

Inspection #: Visit ID: 8635603

  • 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

Inspection Date: 3/19/2024

Inspection #: Visit ID: 8567925

  • 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

Inspection Date: 12/7/2023

Inspection #: Visit ID: 8567582

  • 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

Inspection Date: 12/6/2023

Inspection #: Visit ID: 8352039

  • 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

Inspection Date: 9/5/2023

Inspection #: Visit ID: 8326367

  • 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**