Georgia › Paulding County › Hiram
Ichiban Buffet
4484 JIMMY LEE SMITH PKWY , HIRAM, GA 30141 · Health inspection record from Georgia Department of Public Health
Most recent inspection (August 27, 2026): Inspectors recorded 6 violations, 4 of them critical, involving handwashing & hygiene, temperature control and cleaning & sanitizing.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
B80August 27, 20266 violations
Inspectors recorded 6 violations, 4 of them critical, involving handwashing & hygiene, temperature control and cleaning & sanitizing.
Observed employee wearing single-use gloves wipe down preparation area with cloth from sanitizer bucket and then begin preparing food at fry station with same gloved hands.
−9 points · Cited as “511-6-1.04(4)(n)1 - gloves, use limitation (single use gloves) (p)”Observed multiple trays of RTE sushi rolls, and containers of site-made kimchi held in facility greater than 24 hours without datemark label.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed hard boiled eggs tightly covered and placed in reach in cooler to cool.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed sliced cucumbers tightly covered and placed in lower portion of prep top unit to rapidly cool.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed multiple clean food containers stacked wet on shelf above 3 vat.
−1 point · Cited as “511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)”Observed unused prep table in front food service beside buffett line filled with miscellaneous unnecessary items (Personal cups/ tools/ chargers/ unused, broken equipment.).
−1 point · Cited as “511-6-1.07(5)(n) - maintaining premises, free of unnecessary items/litter (c)”B83March 4, 20268 violations
Inspectors recorded 8 violations, 4 of them critical, involving food storage, temperature control and pest control.
Observed container of cooked chicken below raw shrimp in reach in cooler in main kitchen.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”Observed egg yolks stored above site made sauces in prep top underneath cooler.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”Observed hard boiled eggs previously cooked stored wrapped and cooling in reach in cooler.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed hot and sour soup previously cooked cooling in prep top cooler underneath area.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed avocados and container of celery directly touching raw beef in reach in cooler in front food service area.
−9 points · Cited as “null”Observed heavy accumulation of insects on insect device in back of main kitchen.
−3 points · Cited as “511-6-1.07(5)(l) - removing dead or trapped birds, insects, rodents, and other pest (c)”Observed multiple clean dishes (cups) wet stacked in drink alley.
−1 point · Cited as “511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)”Observed phone and phone charger stored on and next to food contact surface next to sushi cooler area in front food service area.
−1 point · Cited as “511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)”A92August 26, 20252 violations
Inspectors recorded 2 violations, 1 of them critical, involving cleaning & sanitizing.
Observed ice maker in kitchen not maintained clean to sight and touch.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Observed damp towel stored on prep table in sushi area.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”A93March 4, 20252 violations
Inspectors recorded 2 violations involving handwashing & hygiene and cleaning & sanitizing.
Observed employee drink in coffee cup stored on shelf above prep table in main kitchen.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed damp towel stored on prep table in main kitchen, and damp towel stored on prep table in sushi area.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”A95August 30, 20242 violations
Inspectors recorded 2 violations involving handwashing & hygiene and facility upkeep.
Observed several employees handeling food without proper hair restraints.
−3 points · Cited as “511-6-1.03(5)(j) - hair restraints (c)”Observed employee items (phone and keys) stored on food contact surface in main kitchen area.
−1 point · Cited as “511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)”B86March 8, 20245 violations
Inspectors recorded 5 violations, 3 of them critical, involving temperature control, cleaning & sanitizing and facility upkeep.
Observed raw sushi fish (salmon, tuna, tilapia) holding at a temperature greater than 41F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed large container of site-made sauce (sweet & sour) holding at a temperature greater than 41F in walk-in cooler.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed multiple large containers of site-made sauces in walk in cooler holding at a temperature greater than 41F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed actively used sanitizer in main kitchen area, and in sushi prep area reading at a level (0ppm) less than manufacturers recommendation.
−4 points · Cited as “511-6-1.05(6)(o) - manual warewashing equipment, chemical sanitization using detergent sanitizers(c)”Observed employee items stored touching dry products/ ingredients in main kitchen area.
−1 point · Cited as “511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)”A92October 27, 20232 violations
Inspectors recorded 2 violations, 2 of them critical, involving cleaning & sanitizing and temperature control.
Observed ice machine and ice well not cleaned at a frequency to render it clean to sight and touch.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Observed cooked noodles held past discard date of 10/25.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit FSP-110-000358. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.