ASIAN BUFFET & GRILL
2091 N UNIVERSITY DR, Sunrise FL 33322 · 9545729018
Last inspected Jun 12, 2026 · 13 visits since September 2023
JAN 25
SEP 25
JAN 26
MAR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. Observe approximately 20 dead insects behind white reaching freezer at sushi bar station. Observed approximately 20 Dead flies all over the window sill, by the left side customer dining station. Approximately 3 dead flies by the right dining
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $3,480
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025076285 | Sep 15, 2025 | Nov 10, 2025 | $200 |
| 2--2023053213 | Sep 13, 2023 | Oct 26, 2023 | $400 |
| 2--2022032176 | Jun 28, 2022 | Aug 5, 2022 | $520 |
| 2--2020001851 | Jan 10, 2020 | Feb 6, 2020 | $400 |
| 2--2017038231 | Jul 18, 2017 | Jan 5, 2018 | $1,160 |
| 2--2015024482 | Apr 29, 2015 | Dec 18, 2015 | $800 |
Inspection history
13 visits, newest first
Jun 12, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
No paper towels provided at handwash sink at entrance of kitchen. Replaced during inspection.
No soap provided at handwash sink.
Container of oil stored on floor in kitchen. Elevated during inspection.
Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Mar 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Hot water turned off at Sushi Station front counter employees handwashing sink resulting in employees using only cold water to wash their hands. Manager turned on during inspection.
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. Container of raw chicken stored above container of raw beef in walk in freezer. Manager inverted.
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. Manager time marked sushi rice during inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot Water turned off at employees handwashing sink. Sushi Station front counter. Turned on during inspection.
1 Ceiling tile missing in kitchen.
2 Light shields missing in kitchen.
Employee with no hair restraint while engaging in food preparation. Employees put on hats during inspection.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease dirt and slime. Hood filters soiled.
Water leaking from pipe at Sushi Station front counter employees handwashing sink
Jan 29, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sautéed Station Flip Top-; Cut Cabbage (74F - Cold Holding). Per Manager food item in unit less than 4 hours. Item not prepared or portioned today. Observed unit turned off. Manager discarded.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Provided during inspection.
1) Gallon of oil stored on floor in kitchen. 2 Case of Meat stored in Walk in Cooler
Accumulation of black/green mold-like substance in the interior of the ice machine
Bowl with no handle used to dispense flour. Removed during inspection.
Sep 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority3 Intermediate9 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 118F-131F @3:00 cooling since 2:20 rechecked 106F-114F @ 3:30 at this rate rice will not cool to 70F. Operator placed in smaller pans and placed in walk-in cooler.
Raw animal food stored over or with unwashed produce. Observed raw shell eggs over unwashed bags of whole cabbage. Operator stored correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over sliced washed mushrooms in true reach in cooler. Operator move to walk-in cooler.. Observed raw shell eggs stored over mayonnaise in walk-in cooler. Operator stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed dice coked pork (47F - Cold Holding); peas and carrots (47F - Cold Holding) in flip top cooler per operator held in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed dice coked pork (47F - Cold Holding); peas and carrots (47F - Cold Holding) in flip top cooler per operator held in cooler overnight. Not portion or prepared today. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Handwash sink not accessible for employee use at all times. Observed pan covering hand washing sink. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels jammed
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured. Operator secured.
Food stored on floor. Observed container plastic container of cooking oil stored on the floor underneath cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with rice. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatula stored in standing water temperature 78F at hibachi station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed can opener holder/sleeve soiled with grease, food debris, dirt, slime or dust. Observed shelf with soy sauce buckets soiled with food debris and soy sauce.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have accumulation of soil residues.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Though out kitchen
Jan 13, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
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. Observed 0ppm, corrected to 50ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored next to ready to eat Mac and cheese and ready to eat ribs in walk-in cooler. PIC removed and stored appropriately.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handwash sink in kitchen next to dry storage area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in low boy cooler across from cook line, dumpling and wanton cooked 1/12/24 not date marked.
Stored food not covered. Observed food stored uncovered in reach in cooler across from frying station. PIC covered.
Nov 14, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
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. Observed 0ppm. Corrected to 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed cooked pork stored below raw fish in walk-in cooler. PUC removed and stored appropriately.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed swollen can stored on shelf in dry storage area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed imitation krab (41F-47F - Cold Holding) at hibachi area. Per operator, item has been out of temperature for approximately 30 mins. Ice placed on item to allow cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed an accumulation of old food debris on can opener.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above sugar in dry storage area. PIC removed and stored appropriately.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils stored in standing water at 75F at hibachi station.
Objectionable odors in bathroom or other areas of the establishment. Observed in back of establishment in the vicinity of soda room and dry storage area.
Stored food not covered. Observed cooked chicken stored uncovered in walk-in cooler.
Aug 5, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in cooler at sushi station. Raw tuna stored above cream cheese. Operator stored properly.
Raw animal food stored over or with unwashed produce. Observed at walk in cooler - Raw fish stored above onions. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler. pork rib (48F - Cold Holding). As per operator item not portioned or prepared today. As per operator item held out of temperature for over 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler. pork rib (48F - Cold Holding). As per operator item not portioned or prepared today. As per operator item held out of temperature for over 6 hours. See stop sale.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing station by triple at back wall. Operator provided paper towels.
No soap provided at handwash sink.observed at handwashing station at sushi station. Operator provided soap.
Spray bottle containing toxic substance not labeled. Observed at back door - sprayer bottle.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at sushi station - opened can stored right on top of plates for display. Operator stored correctly.
Equipment and utensils not properly air-dried - wet nesting. Observed at drying rack by dishwasher machine.
Equipment in poor repair. Walk in freezer at 34F
Floor area(s) covered with standing water. Observed at walk in cooler.
Floor soiled/has accumulation of debris. Observed at walk in cooler additionally at walk in freezer.
Floor tiles in disrepair. Observed at walk in cooler.
Food stored on floor. Observed at office/foyer - plastic soda bottles stored directly on floor. Operator stored properly.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in cooler in front of grill.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at fountain drinks room. Operator stored properly.
Jul 17, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor not cleaned when the least amount of food is exposed. Observed an accumulation of food on floor walk-in cooler.
Jul 16, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed no sanitization of clean utensils at three compartment sink.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in walk-in cooler. PIC removed and stored appropriately.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed honeydew melon(45-47F @ 2:40 - Cooling since 11:00); cut tomatoes (45-47F - Cooling @ 2:40 - Cooling since 11:00); water melon (45-47F - Cooling @ 2:40 - Cooling since 11:00); cantaloupe (45-47F - Cooling @ 2:40 - Cooling since 11:00). Items did not make it to 41F in 4 hours. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed honeydew melon(45-47F @ 4:00 - Cooling since 11:00); cut tomatoes (45-47F - Cooling @ 4:00 - Cooling since 11:00); water melon (45-47F - Cooling @ 4:00 - Cooling since 11:00); cantaloupe (45-47F - Cooling @ 4:00 - Cooling since 11:00). Items did not make it to 41F in 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed eel stored at 83F on prep table at sushi bar. Per operator, item has been out of temperature for approximately 30mins. Operator placed item in cooler to cool down.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed PIC with no knowledge of proper three compartment sink set up.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Floor not cleaned when the least amount of food is exposed. Observed an accumulation of food on floor walk-in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed portioning spoon handle not stored above ready to eat spinach.
Stored food not covered. Observed bread stored uncovered in three door reach-in cooler.
Apr 2, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw meat in reach in at hibachi station. Operator inverted items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice noodles (45F - Cold Holding) in water. Per operator held less than two hours. Not portioned or prepared today Operator added ice to noodles Observed ribs (45F - Cold Holding) in two door glass cooler. Per operator removed from walk-in cooler less and placed into reach in than two hours. Not portioned or prepared today. Operator moved ribs to walk in cooler for quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed orange chicken 122F @ 2:00 cooling since 1:30 rechecked 116 @ 2:30, orange chicken 119F @ 2:00 cooling since 1:30 rechecked 100F @ 2:30 orange chicken 90F @2:00 cooling since 1:30 rechecked 83F @ 2:30 all stored in deep plastic containers. Operator split chicken into shallow containers.
Bowl or other container with no handle used to dispense food. Observed stainless steel bowl or other container with no handle used to dispense chicken in flip top cooler. Operator removed
Dead roaches on premises. Observed 1 dead roach in employee bathroom. Operator removed clean and sanitized
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed three compartment sink rinse compartment was chlorinated 200+ ppm chlorine. Operator drained and filled with plain water.
Food stored on floor. Observed plastic container of frying oil stored on cook line. Operator elevated
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with flour. Operator removed Observed handle in contact with rice. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature of 105F. Operator removed to dishwasher.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood fans surface soiled with grease, food debris, dirt, slime or dust.
Jan 17, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Bowl or other container with no handle used to dispense food. - Walk-in cooler Observed no handle bowl used to dispense sauce. Manager removed.
Food stored on floor. - Cook line Observed a keg of oil stored on floor. Manager removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - kitchen;reach in cooler across from deep fryer. -Observed in use equipment handle not stored above Mac and cheese. -Observed in use equipment handle not stored above spinach. Dry storage area - Observed in use equipment handle not stored above flour. Manager removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Kitchen - Observed hood with an accumulation of grease. - Observed cooler gaskets and outer edges with an accumulation of slime.
Stored food not covered. - Walk-in Cooler/Reach-in cooler Observed stored chicken and pork ribs uncovered. Manager covered items.
Wet wiping cloth not stored in sanitizing solution between uses. - Prep table across from walk-in cooler. Observed wet wiping cloth not stored in sanitizing solution.
Sep 14, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the hibachi station spatulas in water of 78F - operator removed.
Sep 13, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority1 Intermediate6 Basic
Show 13 findings ▾
Presence of insects, rodents, or other pests. Observe approximately 20 dead insects behind white reaching freezer at sushi bar station. Observed approximately 20 Dead flies all over the window sill, by the left side customer dining station. Approximately 3 dead flies by the right dining
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, Raw shrimp over cut potatoes. Operator moved raw shrimp to lower shelf.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee handling dirty dishes then proceeded to grab clean cup and drink to serve to customer- educated operator employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass reach in cooler, near cook line; tofu (59F) Cold Holding; miso (57fF) Cold Holding. raw bean sprouts (56-58F)- cold holding, krab rangoon filling (56-58F)- cold holding. Food not portioned or prepared today. Ambient temperature cooler 50F. Operator moved food to walk in cooler for quick chill.
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. No time mark for all tcs food items at buffet - operator marked for remaining 3 hours.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At glass reach in cooler near cookline-raw egg whites (56F- 58F) at 11:26- to 58F at 12:30 cooling since 10:30am, raw egg yolk (58F) - at 11:26- to 58F at 12:30cooling since 10:30am- operator states food left counter- at current rate of cooling food will not reach 41F within remaining 1.5 hours - operator placed in walk in cooler to quick chill.
Bowl or other container with no handle used to dispense food. Reach in cooler at cook line, bowl in container of chicken - operator removed.
Dead roaches on premises. Observed approximately Dead 5 roaches on top of ice machine near cook line, approximately 30 dead roaches by dry storage area closet near party room on floor. Approximately 1 dead under box on floor, at 2nd dinning room. Approximately 1 dead roach at the coffee station on floor.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone over cans food items, at dry store area. Operator removed.
Food stored on floor. Oil on floor, near cook line. Operator removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the hibachi station spatulas in water of 78°F - operator removed.
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.