CHINA LEE BUFFET
3933 E SILVER SPRINGS BLVD, Ocala FL 34470 · 352-671-1888
Last inspected Aug 17, 2026 · 17 visits since July 2023
MAR 26
MAY 26
JUN 26
JUN 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects found. Two flies in kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
17 visits, newest first
Aug 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 3 high priority.
3 High priority3 Intermediate14 Basic
What the inspector wrote — 20 findingsThe state's own report →
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee in kitchen adjusted pants then continued to touch noodles without washing hands.
Live, small flying insects found. Two flies in kitchen area.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler near back door: pan of raw beef on shelf over pan of cooked eggs. In reach in cooler at sushi bar: pan of raw tuna on shelf over fresh vegetables. In reach in make table on cook line: container of raw shell eggs on shelf over heavy cream. Manager moved all items.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven on cook line has a build up of grease and food debris. Interior of reach in cooler soiled with food debris at end of cook line. Can opener blade soiled with metal shavings.
Show the remaining 16 findings ▾
Handwash sink used for purposes other than handwashing. Female employee drained a pan of food at the hand washing sink. Manager spoke to employee.
Soap dispenser at handwash sink not working/unable to dispense soap. Sink in prep room near walk in freezer soap dispenser at hand washing sink is not working.
Bathroom door left open other than during cleaning or maintenance. Employee office near kitchen office has door open and is missing a self closing mechanism.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink on shelf over make table where employee is slicing onions. Opened drink on top shelf of reach in cooler. Moved during this inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employee yogurt, silk milk, and jar of condiments on top shelf of reach in cooler at hibachi station. Manager moved all to bottom shelf.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled apron on top of reach in cooler. Employee phone on shelf over make table. Both were moved during this inspection.
Equipment and utensils not properly air-dried - wet nesting. Glasses stacked together wet in two server stations.
Floor area(s) covered with standing water. In several areas in ware wash area and back prep area.
Floor tiles missing and/or in disrepair. Several floor tiles and cove molding missing or broken.
Food stored on floor. Containers of chicken and containers of beef on walk in freezer floor. Containers of chopped peppers and chopped onions on floor in walk in cooler. All were picked up during this inspection.
Grease receptacle lid and Dumpster lid open, broken, or missing. On two grease lids. Dumpster has two open lids and open doors on side.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles of scoops inside bin of flour in dry storage and inside bin of sugar in server station. Manager removed both.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease in kitchen area.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back room screens are open and door to back area is not 10 mesh screen.
Water leaking from pipe and/or faucet/handle. Pipe under soiled dish pass thru leaking onto floor after bend in pipe.
Wet wiping cloth not stored in sanitizing solution between uses. Towel near ice machine in prep area. Manager discarded towel.
Jun 24, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 24 violations recorded, 5 high priority.
5 High priority5 Intermediate14 Basic
Show 24 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink across from walk-in cooler, 0 ppm. Manager added bleach to water, 50 ppm.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee placed cutting board in garbage can when emptying green beans, then proceeded to prepare more green beans on cutting board without washing, rinsing and sanitizing cutting board. Manager had employee use new cutting board and rewash green beans.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored salad dressings in front counter glass reach-in cooler. Manager moved eggs to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in walk-in cooler closest to back door: rice pudding (44F,45F - Cold Holding). Manager stated rice pudding was at proper temperature at opening and door to cooler was left open for deliveries in the morning. Manager moved rice pudding to walk-in freezer to reduce temperature, rice pudding (41F,42F - Cold Holding).
Toxic substance/chemical improperly stored. Spray bottles of Lysol cleaner stored on top of dish machine. Employees removed bottles of cleaner during inspection.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Watermelon cooling in walk-in cooler closest to back door. 15 minutes after being cut watermelon 55F, watermelon was 54F after one hour. Manager moved watermelon to walk-in freezer to reduce temperature to 41F.
Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table soiled with old food debris. Water nozzle of wait station tea machine soiled with old food debris.
Handwash sink used for purposes other than handwashing. Lid stored in cook line hand washing sink. Manager removed lid during inspection.
Nonservice animals in the food establishment or on premises. Customer sitting in dining room with poodle on booth.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice pudding stored in walk-in cooler closest to back door. Manager stated rice pudding was prepared the previous morning. Manager placed proper date marked on pudding.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employees in kitchen prep area chewing gum.
Employee personal food not properly identified and segregated from food to be served to the public. Cans of soda in sushi area reach-in cooler. Manager removed cans of soda.
Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf next to kitchen entrance. Cups stored in front wait station.
Exterior door has a gap at the threshold that opens to the outside. Screen door to back area.
Food stored on floor. Cases of shrimp and fish stored on walk-in freezer floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream reach-in freezer located in sushi area.
In-use tongs stored on equipment door handle between uses. Tongs hanging from cook line fryer handle. Manager placed tongs on prep table.
Open dumpster lid. Dumpster behind building. Employee closed lid.
Raw fruits/vegetables not washed prior to preparation. Employee began preparing green beans on kitchen prep table without rinsing green beans. Manager had employee wash green beans.
Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler closest to kitchen entrance.
Stored food not covered. Pan of cut beef in walk-in freezer.
Time/temperature control for safety food thawed in an improper manner. Shrimp being thawed in standing water in prep sink next to office. Manager placed shrimp under running water.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed oranges and apples stored over cut onions in walk-in cooler closest to back door. Manager had employee move onions to shelf above oranges and apples.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wait station sanitizer bucket, 10 ppm. Manager had employee change sanitizer water, 50 ppm.
Jun 10, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair and proceeded to handle watermelons without washing hands. Manager had employee wash hands.
Jun 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 31 violations recorded, 6 high priority.
6 High priority3 Intermediate22 Basic
Show 31 findings ▾
Dented/rusted cans present. See stop sale. One can of oyster sauce on kitchen shelf.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair and proceeded to handle watermelons without washing hands. Manager had employee wash hands.
Live, small flying insects found. Observed two flies in kitchen area near hand washing sink across from kitchen entrance.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger stored over spinach in reach-in cooler across from kitchen entrance. Manager moved hamburger to another cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in sushi area reach-in cooler: Krab (49F - Cold Holding). Manager stated item placed in cooler thirty minutes prior to temperature being taken. Manager moved krab to reach-in freezer to reduce temperature to 41F. Items in Glassdoor reach-in cooler across from front counter grill: egg (59F - Cold Holding); bean sprouts (49F - Cold Holding). Manager stated items placed in cooler one hour prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Item stored in reach-in cooler across from cook line stove: tofu (46F - Cold Holding). Manager stated item placed in cooler thirty minutes prior to temperature being taken. Manager moved tofu to reach-in freezer to reduce temperature to 41F. Item stored on shelf across from kitchen entrance: cheese (52F - Cold Holding). Manager stated item placed on shelf thirty minutes prior to temperature being taken. Manager moved cheese to reach-in freezer to reduce temperature to 41F. Item stored in walk-in cooler closest to dish area: shrimp (66F - Cold Holding). Manager stated shrimp placed in cooler two hours prior to temperature being taken. Manager moved tofu to walk-in freezer to reduce temperature to 41F.
Toxic substance/chemical improperly stored. Containers of Lysol stored on top of dish machine. Manager removed bottles of Lysol.
Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate of kitchen ice machine. Cutting board on reach-in cooler across from cook line stove stained.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut cabbage stored in walk-in cooler across from prep area hand washing sink. Manager stated cabbage cu the previous morning. Manager placed proper date marked on cabbage.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink in wait station behind dining room sushi area, 79F. Manager turned on hot water, 107F.
Bowl or other container with no handle used to dispense food. Bowl used to scoop rice from warmer on kitchen prep table.
Covered waste receptacle not provided in women's bathroom. Unisex bathroom across from office.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen prep table. Employee removed drink.
Employee eating in a food preparation or other restricted area. Employee drinking on cook line. Employee eating in dining room sushi area.
Employee personal food not properly identified and segregated from food to be served to the public. Employee drink in reach-in cooler next to kitchen hand washing sink. Employee removed drink during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone, keys and wallet stored on shelf above food in sushi bar area. Employee phone on kitchen shelf above flour.
Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf next to kitchen entrance. Cups stored in wait station behind dining room sushi area.
Floor area(s) covered with standing water. Standing water on floor throughout the kitchen.
Floor tiles missing and/or in disrepair. Floor tiles in front of walk-in coolers.
Food stored on floor. Plastic container of sushi sauce on kitchen floor. Employee placed sushi sauce on shelf.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream reach-in freezer in dining room sushi area.
In-use tongs stored on equipment door handle between uses. Tongs stored on pipe beneath cook line grill.
No conspicuously located ambient air temperature thermometer in holding unit. Glass reach-in cooler across from front counter grill. Manager placed thermometer in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gaskets stained. Area around soda nozzles of front counter soda machine.
Open dumpster lid. Dumpster in parking lot. Manager had employee close lid.
Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler across from cook line hand washing sink.
Single-service articles not stored inverted or protected from contamination. Aluminum to go pans on top of reach-in cooler next to kitchen hand washing sink. Manager turned pans over.
Stored food not covered. Ribs and chicken in reach-in cooler across from kitchen entrance. Cooked chicken in walk-in cooler across from thawing sink.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in sink across from walk-in cooler. Manager placed chicken under running water.
Water leaking from pipe and/or faucet/handle. Pipe beneath three compartment sink across from dish machine.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in wait station behind sushi area, 0 ppm. Manager added bleach to sanitizer bucket, 50 ppm.
Working containers of food removed from original container not identified by common name. Sugar container in front counter wait station. Manager placed label on container.
May 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 6 high priority.
6 High priority3 Intermediate13 Basic
Show 22 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside after taking out boxes and proceeded to crack eggs without washing hands. Manager had employee wash hands and put on gloves.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine in dish area,142F. Manager turned booster heater on, 162F.
Live, small flying insects found. Observed three flies in kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over veggies in reach-in cooler across from cook line fryers. Manager moved veggies to top shelf. Raw ground beef stored over cooked chicken in reach-in cooler closest to kitchen entrance from dining room. Manager moved ground beef to bottom shelf.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee picked up bottle of Gatorade on floor and proceeded to handle clean pans on cook line without washing hands and changing gloves. Manager had employee wash hands and change gloves.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter in mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stored underneath prep table across from walk-in freezer.
Handwash sink used for purposes other than handwashing. Employee dumped ice in hand washing sink in grill area in front of kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken stored in walk-in cooler next to dish area. Manager stated chicken was prepared the previous morning.
Accumulation of debris on exterior of warewashing machine. Dish machine in dish area.
Bowl or other container with no handle used to dispense food. Bowl used to scoop rice on cook line. Manager discarded bowl.
Covered waste receptacle not provided in women's bathroom. Unisex bathroom across from office.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from cook line. Manager removed drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal phone on shelf above reach-in cooler across from cook line grill. Manager removed phone during inspection.
Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf next to dish area. Cups stored in both wait stations.
Floor tiles missing and/or in disrepair. Floor tiles in area in front of walk-in coolers and walk-in freezer.
Food stored on floor. Shrimp stored on floor in walk-in cooler closest to back door. Manager had employee place shrimp on shelf.
Old labels stuck to food containers after cleaning. Pans stored on shelf next to dish area.
Raw fruits/vegetables not washed prior to preparation. Employee cutting avocados in sushi area with label attached to avocados. Manager had employee stop and wash avocados thoroughly.
Stored food not covered. Cooked chicken in walk-in cooler next to dish area. Pork and ground beef in walk-in freezer.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in prep sink next to kitchen ice machine. Manager placed shrimp under running water.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed melons stored over cooked noodles in walk-in cooler closest to back door. Manager moved noodles to top shelf.
Mar 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 8 high priority.
8 High priority2 Intermediate12 Basic
Show 22 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At the hibachi area, make employee cracked eggs and continue cooking and touching cleaned plates, inspector addressed situation and instructed to stop and wash hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the prep area, male employee cutting vegetables with bare hands, Manager instructed to stop wash hands and use gloves.
Nonfood-grade bags used in direct contact with food. At the sushi bar area, wasabi stored in direct contact with a thank you bag.
Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the kitchen entrance, raw beef stored above Mac and cheese, manager moved.
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. In walk-in freezer, raw ground beef stored above raw pork, also raw chicken stored above raw beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the hibachi area (bar), sprouts 58F, white rice 62F, per manager items pulled out of fridge at 11:00am, manager add to time and will be discarded at 3:00pm. At the cook line-prep area, egg flan 48F, employee moved to freezer, temperature dropped to 41F.
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. At the cook line, raw chicken, cooked chicken and egg rolls no time marking, Manager set the time.
Toxic substance/chemical improperly stored. Spray bottles with degreasers stored right next to cook and raw chicken at the cook line, also spray bottles of concentrated bleach stored above make tables throughout the at the cook line. Medicine above prep table, Manager moved all chemicals.
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. Twelve employee certifications expired.
Soap dispenser at handwash sink not working/unable to dispense soap. Handwash sink at the end of the cook line, manager change batteries.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at the server area with mold like substance.
Bowl or other container with no handle used to dispense food. Bowl no handle inside rice cooker, manager removed the bowl.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks above prep and make tables.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employee personal items (cellphones, keys jackets cups) stored above prep and make tables throughout the kitchen.
Equipment and utensils not properly air-dried - wet nesting. Stacked metal containers at the cook line, also at the server area, cups stored wet.
Food stored on floor. At the cook line, case with mussels on floor underneath wok, manager moved off the floor, also multiple oil jugs on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in coolers and gaskets soiled with food residue. Also exterior of cooking equipment with grease build up. Walk-in cooler shelves soiled with food residue.
Old food stuck to clean dishware/utensils. Cleaned stacked containers at the cook line with standing dirty water due to accumulation of food residue, Manager over all to dish machine.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers at the cook line and server area soiled with food residue and mold like substance on shelves.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler case of Hot peppers stored above container with cut onions and cut peppers.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloth on prep and make tables at the kitchen area.
Wiping cloth sanitizing solution stored on the floor. Multiple sanitizer buckets stored directly on floor, manager moved all.
Nov 17, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee working cleaning surfaces started wearing gloves and portioning food with hands and no hand washed occurred.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the sushi bar area, tuna 44F, manager voluntarily discarded, also guacamole with cut tomatoes 50F, manager will add to time as a public health control and discarded at 3:30. At the cook line, noodles stored above filling line 46F per employee noodles moved to cooler 30 minutes prior, manager moved back to walk-in cooler. At the kitchen entrance, cooler with no door installed due to cleaning, raw fish 46F and 50F, manager moved to freezer, all other food cold.
Nov 4, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 22 violations recorded, 8 high priority.
8 High priority3 Intermediate11 Basic
Show 22 findings ▾
Container of medicine improperly stored. At the cook line, containers of medicine above prep table and cooler, employee moved.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee working cleaning surfaces started wearing gloves and portioning food with hands and no hand washed occurred.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Male employee at the cook line, working with raw chicken washed hands for less than 10 seconds.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the cook line, male employee touched egg rolls with bare hands, inspector instructed to stop and use utensils.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken above cooked chicken, employee moved, also at the sushi bar area, raw tuna stored on top of cooked shrimp, employee moved.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male employee at the cook line wearing observable soiled gloves touched soiled handles and immediately after portioned noodles, inspector instructed to washed his hands and wear gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the sushi bar area, tuna 44F, manager voluntarily discarded, also guacamole with cut tomatoes 50F, manager will add to time as a public health control and discarded at 3:30. At the cook line, noodles stored above filling line 46F per employee noodles moved to cooler 30 minutes prior, manager moved back to walk-in cooler. At the kitchen entrance, cooler with no door installed due to cleaning, raw fish 46F and 50F, manager moved to freezer, all other food cold.
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. At the sushi bar area, three containers of sushi rice only one time marked, Manager time marked.
Handwash sink not accessible for employee use at all times. Handwash sink at the end of the cook line, lids and items inside sink, also at the triple sink/prep area, trash can in front of sink, employee moved all.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, pork and Krab salad no date marked, per employee food prepared 11/02-03/25. Also at the server area, milk and half and half no date marked, manager voluntarily discarded them.
Soap dispenser at handwash sink not working/unable to dispense soap. Handwash sink at the hibachi area.
Bowl or other container with no handle used to dispense food. Bowl no handle inside cooked rice, Manager moved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep table, no lids and or no straw, employee moved drinks.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked cups at the server station, also pans on cook line.
Food stored on floor. At the cook line, oil jugs on floor under wok station, manage moved off the floor.
In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife between reach-in cooler and prep table.
In-use wet wiping cloth/towel used under cutting board. In use round cutting board with a wet towel underneath.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment (oven) heavily soiled with grease build up. Walk-in cooler shelves soiled with food residue.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the kitchen entrance heavily soiled, also coolers at the cook line soiled with food residue.
Time/temperature control for safety food thawed in an improper manner. At the prep area, raw fish thawed at room temperature, manager moved to cooler.
Wiping cloth sanitizing solution stored on the floor. At the server station behind sushi bar, sanitizer bucket stored directly on floor, Manager moved.
Working containers of food removed from original container not identified by common name. Server area behind sushi bar, bulk container with sugar not labeled
Aug 6, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 22, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 22 violations recorded, 10 high priority.
10 High priority2 Intermediate10 Basic
Show 22 findings ▾
Container of medicine improperly stored. Bottle of cold medicine on shelf above prep table in kitchen, employee moved medicine.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef overnight (54-62F - Cooling) see stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. beef overnight (54-62F - Cooling)
Food stored in ice used for drinks. 2 employee drinks in ice machine by prep sink, see stop sale.
Live, small flying insects found. 1 live fly on paper towel roll on the front line table.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken on cooks line. Raw fish over cooked chicken in tall reach in cooler at the end of cooks line. Raw prawns over ready to eat item in walk in cooler. Operator moved all raw items to the bottom.
Stop Sale issued due to food not being in a wholesome, sound condition. Ice in ice machine by prep sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (46F - Cold Holding) item sitting on front line counter for 20 minutes, operator placed item back in reach in cooler.
Toxic substance/chemical improperly stored. Hand sanitizer bottle stored with teriyaki sauce bottles in dry storage, operator moved sanitizer.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at hose outside back door, behind the sushi counter, and behind the hibachi counter.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cooks line. Interior ice bin at both server stations. Interior ice machine deflector plate in prep room.
Soap dispenser at handwash sink not working/unable to dispense soap. At sink at the end of cooks line and behind the sushi counter. Operator placed regular bottles of soap by sinks until he changes batteries.
Bowl or other container with no handle used to dispense food. Plastic bowl in cooked rice, operator removed bowl.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents around the buffet area soiled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to rice warmer on cooks line, employee moved to the bottom. 2 drinks on top shelf in reach in cooler on cooks line over food to be served
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of sauce on dry storage shelf in back storage room. Keys and phone on shelf above cooks line reach in cooler. Operator moved all items.
Equipment in poor repair. Multiple cutting boards with deep cut marks. Round cutting board with hole in the middle, operator discarded.
Exterior door has a gap at the threshold that opens to the outside. Exterior from fire riser room/dry storage the sun is shining through the bottom of the door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of both ovens on cooks line soiled. Dry storage rack soiled on front line.
Standing water in bottom of reach-in-cooler. On cooks line.
Unwashed fruits/vegetables stored with/over ready-to-eat food. Unwashed jalepenos in cardboard boxes over cream cheese mixture in walk in cooler.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor under Handwash sink on front line, operator placed bucket on shelf.
Jan 8, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate11 Basic
Show 18 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cook on grill by dining area washed soiled spalutas in hand wash sink. Neither soap or sanitizer used. inspector advised Manager.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over tofu packages in reach in cooler on cookline. Manager had items switched. Raw salmon stored above king pao chicken in walk-in-cooler. Manager rearranged salmon.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. "Y" connector at mop sink is missing vacuum breaker on the non-chemical side of the "Y" connector.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table soiled with food in kitchen.
Handwash sink not accessible for employee use at all times. Hand wash sink in prep area had foil box stored on hand wash sink.mgr removed box.
Handwash sink used for purposes other than handwashing. Cook at grill by in dining area washed spatulas in hand wash sink
Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( bleach ) at dishwash area. Manager labeled spray bottle
Cardboard used to line nonfood-contact shelves. Soiled cardboard lining dry goods storage area shelves in kitchen
Duct tape used to repair nonfood-contact surface. Duct tape used on three-compartment sink
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table and open cup with coffee stored above clean dishes at dishmachine. Manager discarded cup.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on shelf above prep table on cookline. Manager removed cell phone. Employee jacket stored on dry goods storage area rack above food. Manager removed jacket..
Equipment and utensils not properly air-dried - wet nesting. Equipment ( pans and cups )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Establishment using sponge on in-use food-contact surface at three-compartment sink.
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 in non-time/temperature control food stored with handle touching food ( sugar,flour,cornstarch) Manager removed scoops.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer in back room, insulation on top cover exposed due to plastic liner cracked.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door of reach in cooler on cookline soiled with food
Water leaking from pipe and/or faucet/handle. Water leaking from hose connection at three-compartment sink
Wet wiping cloth not stored in sanitizing solution between uses. Two Wet wiping cloth stored on prep table.
Dec 3, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male employee refilling buffet station, cleaned surfaces around buffet and continued working with food, also employee pushed food back to container with same gloves, Manager addressed situation, employee removed gloves, washed hands and continued working.
Jul 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 6 high priority.
6 High priority5 Intermediate14 Basic
Show 26 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer in three compartment sink, 0 ppm. Manager added bleach to water,50 ppm.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Pans washed in three compartment sink while there was no sanitizer water being used. Manager added bleach to water and had employee rewash dishes.
Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2024.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cut celery in reach-in cooler across from cook line. Manager placed eggs on bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line grill: krab (45F - Cold Holding). Manager stated krab placed in cooler one hour prior to temperature being taken. Manager placed krab in reach-in freezer to reduce temperature to 41F. Item on kitchen prep table: cheese (71F - Cold Holding). Manager stated cheese placed on table 30 minutes prior to temperature being taken. Manager placed krab in reach-in freezer to reduce temperature to 41F.
Toxic substance/chemical improperly stored. Bottle of Mr Clean stored next to bottle of food coloring on cook line. Employee moved bottle of Mr Clean to area where chemicals are stored.
Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate in ice machine next to walk-in cooler. Cutting boards stored underneath kitchen prep table. Water nozzle of wait station tea machine.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. No running water at hand washing sink across from produce walk-in cooler.
Handwash sink used for purposes other than handwashing. Pans stored in sushi area hand washing sink. Manager removed pans from hand washing sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk-in cooler. Manager stated chicken cooked the previous morning.
Spray bottle containing toxic substance not labeled. Spray bottle in dish area. Manager added label to bottle.
Accumulation of debris inside warewashing machine. Dish machine in dish area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table across from cook line. Manager removed employee drinks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and cigarettes on shelf above reach-in cooler across from cook line.
Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf in front of kitchen.
Food stored on floor. Case of cooking oil and food coloring stored on cook line floor. Employee placed items on shelf.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of kitchen ice machine next to office.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle in cooked noodles stored in reach-in cooler across from cook line. Manager placed spoon in noodles correctly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf across from cook line.
Open dumpster lid. Dumpster behind building. Manager had employee close lids.
Stored food not covered. Chicken stored on shelf in walk-in cooler. Manager had employee place cover on chicken.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in kitchen hand washing sink. Manager placed shrimp under running water.
Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on cook line oven. Manager added towel to sanitizer bucket.
Wiping cloth sanitizing solution stored on the floor. Sanitizer buckets stored on cook line floor.
Working containers of food removed from original container not identified by common name. Barrel of sugar in wait station. Manager placed label on container.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Two fire extinguisher's in back of kitchen.
May 3, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched face then continued to cook without washing hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee at hibachi grill touched soiled apron then clean utensils and continued to cook without washing hands. Male employee on cook line picked up item off floor then continued to prepare fish without changing gloves and washing hands.
Food stored on floor. Several buckets of sauce, pans of peeled onions, and bucket of noodles on floor in walk in cooler.
Time/temperature control for safety food thawed in an improper manner. Packs of mussels thawing at room temperature on cook line. Placed in cooler.
Apr 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 34 violations recorded, 10 high priority.
10 High priority6 Intermediate18 Basic
Show 35 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee at hibachi grill cracked raw shell eggs then touched handles of cooking utensils without washing hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched face then continued to cook without washing hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee at hibachi grill touched soiled apron then clean utensils and continued to cook without washing hands. Male employee on cook line picked up item off floor then continued to prepare fish without changing gloves and washing hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee preparing cooked chicken with bare hands. Employee stopped and put on gloves.
Food contaminated by employees. See stop sale. Coffee creamer stored inside ice bin used to ice foods
Food stored in ice used for food. See stop sale. Coffee creamer stored inside ice bin used to ice foods.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in sushi cooler: raw fish stored over krab. Moved. On cook line: pan of raw shell eggs in pan of cut cabbage, pan of raw chicken on shelf over cooked chicken, and pan of raw fish on shelf over biscuit dough. Moved all.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at kitchen entrance: mussels 53F. Eggs 52F. Both items were moved to different unit. Ambient air of unit is 50F. Condensation on drinks in unit.
Toxic substance/chemical improperly stored. WD40 on clean dish side of hand sink. Rubbing alcohol over prep table. All were moved.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door. Under table in warehouse wash area with hose attached.
Handwash sink used for purposes other than handwashing. Pitcher dumped in sink in server station. Scrub pad in sink at hibachi station. Clear plastic wrap roll on top of sink in prep area. All were corrected during this inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for two new employees.
No soap and/or paper towels provided at handwash sink. Sink in prep area with no soap or towels. Sink near walk in freezer no towels. Manager refilled all.
Spray bottle containing toxic substance not labeled. Bottle of bleach in ware wash area. Label added.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink in back prep area has hot water turned off. Manager turned on.
Bowl or other container with no handle used to dispense food. In several bulk containers of food. All were removed during this inspection.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler has an ambient temperature of 50F. Food in unit is 52F. All Time/Tempurature Control for Safety food removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on prep tables throughout kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several jackets over food in kitchen area. Manager moved all.
Equipment and utensils not properly air-dried - wet nesting. Black pans in kitchen. Blue glasses in server stations.
Floor area(s) covered with standing water. Throughout kitchen.
Food stored on floor. Several buckets of sauce, pans of peeled onions, and bucket of noodles on floor in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Exterior of oven soiled with food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at end of cook line soiled with food debris. Interior of oven on cook line soiled with grease.
Reuse of single-service or single-use articles. On cookline: Broccoli that has been washed and cut and placed back into soiled box.
Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Several cases of single service items stored in employee restroom.
Stored food not covered. Eggrolls in green pans in walk in cooler not covered.
Time/temperature control for safety food thawed in an improper manner. Packs of mussels thawing at room temperature on cook line. Placed in cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. Several cases of unwashed produce on shelf over sauce in walk in cooler. Case of unwashed produce on shelf over sushi fish at sushi bar. Case of unwashed avocados on shelf over sauces in reach in cooler at sushi bar. Employee began rearranging.
Water draining onto floor surface. Two hand sinks are leaking onto floor in kitchen.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm in server station, bleach added then 100 ppm.
Wiping cloth sanitizing solution stored on the floor. Several buckets on floor throughout kitchen.
Working containers of food removed from original container not identified by common name. Sugar in server station.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Two extinguishers near chemical shelf near back door.
Jul 13, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
6 High priority7 Intermediate11 Basic
Show 24 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the cook line, observed male employee cutting and handling Cold cooked chicken with bare hands, also observed another male employee cutting and touching cucumbers with bare hands. Inspector addressed situation, employees stopped, washed their hands and started using gloves.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Thermal dish machine, rinsed and washed and pre washed temperatures below 160F. Manager set up another triple sink.
Nonfood-grade bags used in direct contact with food. At the hibachi area, observed vegetables in direct contact with a thank you bag.
Operating with an expired Division of Hotels and Restaurants license. June 1, 2023
Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, observed raw chicken container above vegetables, also in walk-in cooler, observed raw shrimp stored above cut onions. At the hibachi area, observed raw beef stored above raw shrimp, employee fixed.
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. At the cook line, raw shell eggs no time marked, also at the hibachi area no time marked for any Cold and hot items, per manager all items placed at 10:45-11:00 and don't last more than 2-3hrs. Manager was able to explain the procedure when food is on time. Manager added time and filled out the form.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided a digital copy, Manager printed and posted.
Handwash sink not accessible for employee use at all times. Handwash sink located at the right side of the cook line entrance blocked by a cart, manager moved the cart. Also, observed female employee rinsing towels in sink.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No soap provided at handwash sink. Handwash sink at the end of the cook line, no soap, also no paper towels near ice machine sink, Manager placed paper towels and soap.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No documents available, inspector provided a digital copy.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All food in walk-in coolers and cook line without a date, per manager all items were cooked between 07/11-13/23.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink near office area, no hot water available due to plumbing in disrepair
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located behind sushi bar area with mold like substance.
Bowl or other container with no handle used to dispense food. Bowls no handle inside multiple food containers, Manager removed all.
Employee personal food not properly identified and segregated from food to be served to the public. Reach-in cooler at the server station, observed employee opened container of yogurt above drinks, Manager discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the cook line entrance (right side), observed employee pursed and jacket stored above gelatin bags, Manager moved.
Food stored on floor. At the cook line, oil jugs on floor, also in walk-in cooler and walk-in freezer multiple cases and containers on floor under shelves, manager moved some.
In-use knife/knives stored in cracks between pieces of equipment. At the cook line, observed three knives stored between reach-in coolers, manager moved to sink.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the cook line, observed rice spoon handle in direct contact with the food, manager removed the spoon.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All Reach-in coolers gaskets soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee drinks above food prep area at the kitchen and storage area, manager discarded all.
Wiping cloth sanitizing solution stored on the floor. At the cook line and server areas, sanitizer buckets stored on floor, Manager moved and stored properly.
Working containers of food removed from original container not identified by common name. At the dish machine area, observed container with white substance not labeled, manager discarded.
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.