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Licensee
Name: ICHIGO ICHIE BUFFET License Number: SEA6904927
Rank: Seating License Expiration Date: 04/01/2025
Primary Status: Current Secondary Status: Active
Location Address: 3611 S ORLANDO DR
SANFORD, FL 32773

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 06/26/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
08B-45-4    Basic - - From inspection on 2017-06-21: Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bus tub of ribs, buckets. **Warning** - From follow-up inspection on 2017-06-26: **Time Extended**
36-41-4    Basic - - From inspection on 2017-06-21: Basic - Fan cover in walk-in cooler has accumulation of dust or debris. **Warning** - From follow-up inspection on 2017-06-26: **Time Extended**
38-07-4    Basic - - From inspection on 2017-06-21: Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Multiple lights with no shield in kitchen. **Warning** - From follow-up inspection on 2017-06-26: **Time Extended**
03A-16-4    High Priority - - From inspection on 2017-06-21: High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees. Chicken 47, beef 47, fish 44, crab filling 46, krab salad 46 less than 4 hours. **Warning** - From follow-up inspection on 2017-06-26: Chicken 43-44, beef 45, krab salad 45. Unit was worked on on Saturday per operator. Time extend 1 day. **Time Extended**
03A-01-4    High Priority - - From inspection on 2017-06-21: High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. Oysters In right side walk-in cooler 45f less than 4 hours. **Warning** - From follow-up inspection on 2017-06-26: Oysters 43-45. **Time Extended**
03F-02-4    High Priority - - From inspection on 2017-06-21: High Priority - Potentially hazardous (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. No time mark on items at hibachi. **Corrected On-Site** **Warning** - From follow-up inspection on 2017-06-26: Hibachi time needs to be marked. **Time Extended** **Corrected On-Site**
03B-01-4    High Priority - - From inspection on 2017-06-21: High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked mussels 100f on buffet double panned. 2nd pan removed. Recheck mussels 167f **Corrected On-Site** **Warning** - From follow-up inspection on 2017-06-26: Buffet not set up. **Time Extended**
03D-15-4    Intermediate - - From inspection on 2017-06-21: Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Dumplings 60, noodles 57, cut cabbage 62 cooling per operator in reach-in cooler with ambient temperature of 50f. Items moved to produce walk-in cooler. **Corrective Action Taken** **Warning** - From follow-up inspection on 2017-06-26: No foods cooling. Food moved from walk-in cooler. Noodles 56, chicken 50. Items moved back to walk-in cooler. **Time Extended** **Corrective Action Taken**
31A-03-4    Intermediate - - From inspection on 2017-06-21: Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Scrubby in sushi bar hand wash sink. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection on 2017-06-26: Plate in hand wash sink in wait station. **Time Extended**
14-77-5    Intermediate - - From inspection on 2017-06-21: Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Right side make table on cook line. **Repeat Violation** **Warning** - From follow-up inspection on 2017-06-26: **Time Extended**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.