CITY BUFFET
100 LIVE OAKS BLVD, Casselberry FL 32707 · 8139998530
Last inspected Jun 18, 2026 · 29 visits since July 2023
AUG 25
DEC 25
MAR 26
MAY 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach excrement and/or droppings present. -roach dropping evident along all ceiling tile dividers throughout entirety of kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025035533 | Apr 24, 2025 | Jul 14, 2025 | $400 |
| 4--2023026011 | Mar 28, 2023 | May 25, 2023 | $400 |
| 4--2019014468 | Jan 28, 2019 | Apr 11, 2019 | $200 |
Inspection history
29 visits, newest first
Jun 18, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate15 Basic
What the inspector wrote — 23 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken stored over sauced in walk-in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken stored over raw beef, raw pork.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Show the remaining 19 findings ▾
Employee washed hands in a sink other than an approved handwash sink. - manager washed hands in 3 compartment sink.
Establishment not maintaining clam/mussel/oyster tags for 90 days. - operator just stated selling oysters again 2 weeks prior
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - no time mark on sushi
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Bathroom door left open other than during cleaning or maintenance. -both men's and women's restrooms
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - employees restroom in kitchen
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. - white cutting boards on cooks line
Dead roaches on premises. - dead bug in storage room
Employee with no hair restraint while engaging in food preparation. - cooks in kitchen
Exterior door has a gap at the threshold that opens to the outside. - back doors
Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
Ice buildup in reach-in freezer and/or walk-in freezer. - both walk-in freezers
Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line
Reach-in cooler interior/shelves have accumulation of soil residues.
Unnecessary items stored in garbage enclosure. - old equipment
Walk-in cooler/freezer shelves with rust that has pitted the surface.
May 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Recorded at 2801 S FINANCIAL CT, Sanford — this licence has since moved.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. - over prep area
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - at storage room
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - at walk in cooler
Apr 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
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. - 2 new hires
Non-pitting surface rust on food-contact equipment. - storage shelves
Accumulation of debris on exterior of warewashing machine.
All Walk-in cooler/freezer shelves with rust that has pitted the surface.
Exterior door has a gap at the threshold that opens to the outside. - back door
Mar 26, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority3 Intermediate13 Basic
Show 18 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.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
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. - 2 new hires
Non-pitting surface rust on food-contact equipment. - storage shelves
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
All Walk-in cooler/freezer shelves with rust that has pitted the surface.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Exterior door has a gap at the threshold that opens to the outside. - back door
Faucet/handle missing at plumbing fixture. - prep sink
Floor soiled/has accumulation of debris. - under fryers
Ice buildup in walk-in freezer.
Light not functioning. - 3 lights over cooking equipment
No conspicuously located ambient air temperature thermometer in holding unit. - sushi cold hold unit
Plumbing system in disrepair. - cold water does not work at front counter Hand sink.
Mar 18, 2026Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority4 Intermediate15 Basic
Show 21 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.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Food-contact surface soiled with food debris, mold-like substance or slime. - whites cutting board on cooks line.
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. - 2 new hires
Non-pitting surface rust on food-contact equipment. - storage shelves
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
All Walk-in cooler/freezer shelves with rust that has pitted the surface.
Covered waste receptacle not provided in women's bathroom.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Exterior door has a gap at the threshold that opens to the outside. - back door
Faucet/handle missing at plumbing fixture. - prep sink
Floor soiled/has accumulation of debris. - under fryers
Ice buildup in walk-in freezer.
Light not functioning. - 3 lights over cooking equipment
No conspicuously located ambient air temperature thermometer in holding unit. - sushi cold hold unit
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
Plumbing system in disrepair. - cold water does not work at front counter Hand sink.
Mar 17, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 42 violations recorded, 11 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
11 High priority6 Intermediate25 Basic
Show 42 findings ▾
Container of medicine improperly stored. - medicine stored above make line.
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.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee didn't wash hands before cutting vegetables. - Operator coached employee
Nonfood-grade bags used in direct contact with food.
Pesticide/insecticide labeled for household use only present in establishment. - raid mouse bait stored on shelf above food.
Raw animal food stored over/not properly separated from ready-to-eat food. - raw shrimp over ready to eat sauces in walk-in cooler.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. - raw salmon stored over wontons in walk-in freezer - raw chicken stored over raw beef in walk-in freezer
Rodent activity present as evidenced by rodent droppings found. -10 droppings behind Pepsi cooler on cooks line. -approximate 60 droppings under dry storage shelves -20 droppings on food storage shelves in dry storage area. -10 droppings on #10 can goods storage rack -10 droppings under sugar rack. - 20 droppings in fire control room - 20 droppings in electrical room -10 droppings on lower shelf - 5 under ice machine - 5 under 3 compartment sink -10 droppings under dish machine -Approximately 40 droppings in records storage area -220 total -Operator clean and sweep dropping as we pointed out.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
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 sushi rice.
Employee washed hands in a sink other than an approved handwash sink. - employee washed hands in 3 compartment sink
Food-contact surface soiled with food debris, mold-like substance or slime. - whites cutting board on cooks line.
Handwash sink used for purposes other than handwashing. -SS scrubby stored in hand sink on front counter.
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. - 2 new hires
Non-pitting surface rust on food-contact equipment. - storage shelves
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
All Walk-in cooler/freezer shelves with rust that has pitted the surface.
Bathroom door left open other than during cleaning or maintenance. - both men's and women's restrooms door open when I arrived.
Bowl or other container with no handle used to dispense food. - bowl stored in bulk rice
Covered waste receptacle not provided in women's bathroom.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. - employee drink up stored above make line.
Exterior door has a gap at the threshold that opens to the outside. - back door
Faucet/handle missing at plumbing fixture. - prep sink
Floor soiled/has accumulation of debris. - under fryers
Ice buildup in walk-in freezer.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - spatula stored on 102° water.
Interior of oven/microwave has accumulation of black substance/grease/food debris. - cook rite oven on cooks line
Light not functioning. - 3 lights over cooking equipment
No conspicuously located ambient air temperature thermometer in holding unit. - sushi cold hold unit
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
Objectionable odors in bathroom or other areas of the establishment. - employee restroom
Plumbing system in disrepair. - cold water does not work at front counter Hand sink.
Storage area not maintained clean and organized. - record room
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - maintenance tools stored with food items on storage shelves.
Working containers of food removed from original container not identified by common name. - bulk flour - bulk corn starch
Dec 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Recorded at 2801 S FINANCIAL CT, Sanford — this licence has since moved.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. - ceilings near fans dusty inside walk in cooler
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - light shield missing at storage room
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - at walk in cooler
Aug 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 2801 S FINANCIAL CT, Sanford — this licence has since moved.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling tiles over prep area dusty
Floor area(s) covered with standing water. - walk in cooler
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - at walk in cooler
Aug 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
Recorded at 2801 S FINANCIAL CT, Sanford — this licence has since moved.
1 High priority0 Intermediate4 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. - Dishwasher (Chlorine 0ppm)
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling tiles over prep area dusty
Floor area(s) covered with standing water. - walk in cooler
Hole in or other damage to wall. - behind dry storage shelf
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - at walk in cooler
Jul 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate16 Basic
Show 24 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - raw fish stored over ready to eat karb mix in reach in cooler on cooks line.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken store over raw beef at hibachi station.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - garlic in oil, operator placed in freezer for quick cool.
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. - operator placed correct time on sushi rice
Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on cooks line.
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. - new hire
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - sesame chicken, sweet n sour chicken prepared 2 days prior.
Spray bottle containing toxic substance not labeled. - spray bottle with brown liquid
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - ice machine in kitchen area. - ice machine in service area in front.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Exterior door has a gap at the threshold that opens to the outside. - back door
Faucet/handle missing at plumbing fixture. - missing cold water handle at prep area hand sink.
Food stored on floor. - cooking oil stored under wok station - bag n box in service area.
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use tongs stored on equipment door handle between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris. - cook rite oven on cooks line.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - dry storage area.
Reach-in cooler interior/shelves have accumulation of soil residues. - cooks line
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - tools stored above food on shelf in kitchen area.
Unnecessary items/unused equipment on the premises. - old equipment stored in back dumpster area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. - walk-in cooler
Working containers of food removed from original container not identified by common name. - bulk flour and corn starch
May 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Recorded at 2801 S FINANCIAL CT, Sanford — this licence has since moved.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vents over food preparation area. - ceilings dusty at walk in cooler
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) covered with standing water. - at walk in cooler
Hole in or other damage to wall. - at dry storage room
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - worn concrete floors at walk in cooler
Apr 28, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate11 Basic
Show 14 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw beef on speed rack in walk in cooler -raw beef stored with raw seafood in walk in cooler
Roach excrement and/or droppings present. -roach dropping evident along all ceiling tile dividers throughout entirety of kitchen
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Carbon dioxide/helium tanks not adequately secured. -in bright red door storage room outside of kitchen
Covered waste receptacle not provided in women's bathroom.
Exterior door has a gap at the threshold that opens to the outside. -rear screen door by mop sink
Grease on the ground and/or pad around grease receptacle.
Ice buildup in reach-in freezer and/or walk-in freezer. -walk in freezer
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -in fire control room
Screen in door torn/in poor repair - vermin present. -screen door at mop sink in rear of kitchen
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -slow draining hand sink next to ice machine
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -maintenance equipment stored on rack with food items, no adequate separation
Unnecessary items/unused equipment on the premises. -prep counters outside in dumpster area no longer in use
Water leaking from pipe and/or faucet/handle. -mop sink faucet leaking -pipe under 3 compartment sink by walk in units leaking
Apr 26, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 22 violations recorded, 3 high priority.
3 High priority2 Intermediate17 Basic
Show 22 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw beef on speed rack in walk in cooler -raw beef stored with raw seafood in walk in cooler
Roach activity present as evidenced by live roaches found. -live roaches in an amount too numerous to count in wood mount connecting 3 compartment sink used for dish washing, to wall -1 live roach in reach in cooler at cooks line -17 live roaches under rear slash guard at 3 compartment sink used for food prep outside of walk in units -25 live roaches on left side of splash guard where guard meets wall at 3 compartment sink for food prep outside walk in unit -11 roaches in box of bakery pan liner at 3 compartment sink for food prep outside of walk in units -3 live roaches in ceiling tile above right side of 3 compartment sink for food prep facing cooking equipment -2 live roaches in center holding bracket for storage shelf above 3 compartment sink facing cooking equipment -Live roaches in an amount too numerous to count under 3 compartment sink facing cooking equipment -2 live roaches in small prep table right of 3 compartment sink facing cooking equipment -40 live roaches under splash guard lip at back to back prep tables near 3 compartment sink used for dish washing -live roaches in an amount too numerous to count behind, under, and on top of back splash wall running along dish machine line -11 live roaches in cam unit above dish machine
Roach excrement and/or droppings present. -roach dropping evident along all ceiling tile dividers throughout entirety of kitchen
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board next to ice machine soiled
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Carbon dioxide/helium tanks not adequately secured. -in bright red door storage room outside of kitchen
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed. -current license at time of inspection 2025, posted license 2024
Dead roaches on premises. -1 dead roach from paper towel dispenser into hand wash sink next to 3 compartment sink -1 dead roach under hand wash sink in 3 compartment sink -1 dead roach in lower right corner door anchor of reach in cooler left of coming equipment
Exterior door has a gap at the threshold that opens to the outside. -rear screen door by mop sink
Floor area(s) covered with standing water. -right side walk in cooler
Floor soiled/has accumulation of debris. -under kitchen equipment soiled with food and grease
Grease on the ground and/or pad around grease receptacle.
Ice buildup in reach-in freezer and/or walk-in freezer. -walk in freezer
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -in fire control room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters accumulation of grease -walk in cooler fan covers -under kitchen equipment soiled with accumulation of food and grease
Screen in door torn/in poor repair - vermin present. -screen door at mop sink in rear of kitchen
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -slow draining hand sink next to ice machine
Storage area not maintained clean and organized. -bright red door storage room outside of kitchen -breaker box room in kitchen
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -maintenance equipment stored on rack with food items, no adequate separation
Unnecessary items/unused equipment on the premises. -prep counters outside in dumpster area no longer in use
Water leaking from pipe and/or faucet/handle. -mop sink faucet leaking -pipe under 3 compartment sink by walk in units leaking
Apr 25, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 22 violations recorded, 3 high priority.
3 High priority2 Intermediate17 Basic
Show 22 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw beef on speed rack in walk in cooler -raw beef stored with raw seafood in walk in cooler
Roach activity present as evidenced by live roaches found. -live roaches in an amount too numerous to count in wood mount connecting 3 compartment sink used for dish washing, to wall -1 live roach in reach in cooler at cooks line -17 live roaches under rear slash guard at 3 compartment sink used for food prep outside of walk in units -25 live roaches on left side of splash guard where guard meets wall at 3 compartment sink for food prep outside walk in unit -11 roaches in box of bakery pan liner at 3 compartment sink for food prep outside of walk in units -3 live roaches in ceiling tile above right side of 3 compartment sink for food prep facing cooking equipment -2 live roaches in center holding bracket for storage shelf above 3 compartment sink facing cooking equipment -Live roaches in an amount too numerous to count under 3 compartment sink facing cooking equipment -2 live roaches in small prep table right of 3 compartment sink facing cooking equipment -40 live roaches under splash guard lip at back to back prep tables near 3 compartment sink used for dish washing -live roaches in an amount too numerous to count behind, under, and on top of back splash wall running along dish machine line -11 live roaches in cam unit above dish machine
Roach excrement and/or droppings present. -roach dropping evident along all ceiling tile dividers throughout entirety of kitchen
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board next to ice machine soiled
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Carbon dioxide/helium tanks not adequately secured. -in bright red door storage room outside of kitchen
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed. -current license at time of inspection 2025, posted license 2024
Dead roaches on premises. -1 dead roach from paper towel dispenser into hand wash sink next to 3 compartment sink -1 dead roach under hand wash sink in 3 compartment sink -1 dead roach in lower right corner door anchor of reach in cooler left of coming equipment
Exterior door has a gap at the threshold that opens to the outside. -rear screen door by mop sink
Floor area(s) covered with standing water. -right side walk in cooler
Floor soiled/has accumulation of debris. -under kitchen equipment soiled with food and grease
Grease on the ground and/or pad around grease receptacle.
Ice buildup in reach-in freezer and/or walk-in freezer. -walk in freezer
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -in fire control room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters accumulation of grease -walk in cooler fan covers -under kitchen equipment soiled with accumulation of food and grease
Screen in door torn/in poor repair - vermin present. -screen door at mop sink in rear of kitchen
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -slow draining hand sink next to ice machine
Storage area not maintained clean and organized. -bright red door storage room outside of kitchen -breaker box room in kitchen
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -maintenance equipment stored on rack with food items, no adequate separation
Unnecessary items/unused equipment on the premises. -prep counters outside in dumpster area no longer in use
Water leaking from pipe and/or faucet/handle. -mop sink faucet leaking -pipe under 3 compartment sink by walk in units leaking
Apr 25, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 22 violations recorded, 3 high priority.
3 High priority2 Intermediate17 Basic
Show 22 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw beef on speed rack in walk in cooler -raw beef stored with raw seafood in walk in cooler
Roach activity present as evidenced by live roaches found. -live roaches in an amount too numerous to count in wood mount connecting 3 compartment sink used for dish washing, to wall -1 live roach in reach in cooler at cooks line -17 live roaches under rear slash guard at 3 compartment sink used for food prep outside of walk in units -25 live roaches on left side of splash guard where guard meets wall at 3 compartment sink for food prep outside walk in unit -11 roaches in box of bakery pan liner at 3 compartment sink for food prep outside of walk in units -3 live roaches in ceiling tile above right side of 3 compartment sink for food prep facing cooking equipment -2 live roaches in center holding bracket for storage shelf above 3 compartment sink facing cooking equipment -Live roaches in an amount too numerous to count under 3 compartment sink facing cooking equipment -2 live roaches in small prep table right of 3 compartment sink facing cooking equipment -40 live roaches under splash guard lip at back to back prep tables near 3 compartment sink used for dish washing -live roaches in an amount too numerous to count behind, under, and on top of back splash wall running along dish machine line -11 live roaches in cam unit above dish machine
Roach excrement and/or droppings present. -roach dropping evident along all ceiling tile dividers throughout entirety of kitchen
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board next to ice machine soiled
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Carbon dioxide/helium tanks not adequately secured. -in bright red door storage room outside of kitchen
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed. -current license at time of inspection 2025, posted license 2024
Dead roaches on premises. -1 dead roach from paper towel dispenser into hand wash sink next to 3 compartment sink -1 dead roach under hand wash sink in 3 compartment sink -1 dead roach in lower right corner door anchor of reach in cooler left of coming equipment
Exterior door has a gap at the threshold that opens to the outside. -rear screen door by mop sink
Floor area(s) covered with standing water. -right side walk in cooler
Floor soiled/has accumulation of debris. -under kitchen equipment soiled with food and grease
Grease on the ground and/or pad around grease receptacle.
Ice buildup in reach-in freezer and/or walk-in freezer. -walk in freezer
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -in fire control room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters accumulation of grease -walk in cooler fan covers -under kitchen equipment soiled with accumulation of food and grease
Screen in door torn/in poor repair - vermin present. -screen door at mop sink in rear of kitchen
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -slow draining hand sink next to ice machine
Storage area not maintained clean and organized. -bright red door storage room outside of kitchen -breaker box room in kitchen
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -maintenance equipment stored on rack with food items, no adequate separation
Unnecessary items/unused equipment on the premises. -prep counters outside in dumpster area no longer in use
Water leaking from pipe and/or faucet/handle. -mop sink faucet leaking -pipe under 3 compartment sink by walk in units leaking
Apr 24, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 38 violations recorded, 12 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
12 High priority5 Intermediate21 Basic
Show 38 findings ▾
Dented/rusted cans present. See stop sale. -pizza sauce can dented
Employee rubbed hands together for less than 10-15 seconds while washing hands. -employee washed hands in hand sink, less than 10 seconds
Employee washed hands with no soap. -employee washed hands in 3 compartment sink no soap
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -dishes washed in 3 compartment sink not sanitized
Operating with an expired Division of Hotels and Restaurants license.
Pesticide/insecticide labeled for household use only present in establishment. -Orthene
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw beef on speed rack in walk in cooler -raw beef stored with raw seafood in walk in cooler
Roach activity present as evidenced by live roaches found. -live roaches in an amount too numerous to count in wood mount connecting 3 compartment sink used for dish washing, to wall -1 live roach in reach in cooler at cooks line -17 live roaches under rear slash guard at 3 compartment sink used for food prep outside of walk in units -25 live roaches on left side of splash guard where guard meets wall at 3 compartment sink for food prep outside walk in unit -11 roaches in box of bakery pan liner at 3 compartment sink for food prep outside of walk in units -3 live roaches in ceiling tile above right side of 3 compartment sink for food prep facing cooking equipment -2 live roaches in center holding bracket for storage shelf above 3 compartment sink facing cooking equipment -Live roaches in an amount too numerous to count under 3 compartment sink facing cooking equipment -2 live roaches in small prep table right of 3 compartment sink facing cooking equipment -40 live roaches under splash guard lip at back to back prep tables near 3 compartment sink used for dish washing -live roaches in an amount too numerous to count behind, under, and on top of back splash wall running along dish machine line -11 live roaches in cam unit above dish machine
Roach excrement and/or droppings present. -roach dropping evident along all ceiling tile dividers throughout entirety of kitchen
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -noodles (45F - Cold Holding); noodles (45F - Cold Holding); wonton (44F - Cold Holding); cut cabbage (45F - Cold Holding); cut cabbage (45F - Cold Holding); cut lettuce (45F - Cold Holding); raw shell egg (45F - Cold Holding); shrimp (45F - Cold Holding); shrimp (45F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -noodles (45F - Cold Holding); noodles (45F - Cold Holding); wonton (44F - Cold Holding); cut cabbage (45F - Cold Holding); cut cabbage (45F - Cold Holding); cut lettuce (45F - Cold Holding); raw shell egg (45F - Cold Holding); shrimp (45F - Cold Holding); shrimp (45F - Cold Holding)
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. -sushi rice
Employee washed hands in a sink other than an approved handwash sink. -employee washed hands in 3 compartment sink
Establishment advertised crab on menu/menu board but served imitation crab.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board next to ice machine soiled
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. -for some employees -provided blank copy of employee health reporting agreement
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Carbon dioxide/helium tanks not adequately secured. -in bright red door storage room outside of kitchen
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed. -current license at time of inspection 2025, posted license 2024
Dead roaches on premises. -1 dead roach from paper towel dispenser into hand wash sink next to 3 compartment sink -1 dead roach under hand wash sink in 3 compartment sink -1 dead roach in lower right corner door anchor of reach in cooler left of coming equipment
Exterior door has a gap at the threshold that opens to the outside. -rear screen door by mop sink
Floor area(s) covered with standing water. -right side walk in cooler
Floor soiled/has accumulation of debris. -under kitchen equipment soiled with food and grease
Grease on the ground and/or pad around grease receptacle.
Ice buildup in reach-in freezer and/or walk-in freezer. -walk in freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spatulas at hibachi station
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -in fire control room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters accumulation of grease -walk in cooler fan covers -under kitchen equipment soiled with accumulation of food and grease
Raw fruits/vegetables not washed prior to preparation.
Screen in door torn/in poor repair - vermin present. -screen door at mop sink in rear of kitchen
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -slow draining hand sink next to ice machine
Storage area not maintained clean and organized. -bright red door storage room outside of kitchen -breaker box room in kitchen
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -maintenance equipment stored on rack with food items, no adequate separation
Time/temperature control for safety food thawed in an improper manner. -thawed not under running water
Unnecessary items/unused equipment on the premises. -prep counters outside in dumpster area no longer in use
Water draining onto floor surface. -water from dish machine drain line over flowing onto floor
Water leaking from pipe and/or faucet/handle. -mop sink faucet leaking -pipe under 3 compartment sink by walk in units leaking
Feb 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
Recorded at 2801 S FINANCIAL CT, Sanford — this licence has since moved.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - turkey held overnight (44f-49f - Cooling)
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. - turkey held overnight (44-46 - Cooling)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - fresh garlic in oil (44F - Cold Holding); - milk (45F - Cold Holding) Operator states had out during prep
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - mozzarella cheese - garlic in oil - milk
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. - some employees. Provided blank form via email.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in dry storage room
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - near prep coolers - at walk in cooler condenser unit
Employee personal food not properly identified and segregated from food to be served to the public.
Equipment and utensils not properly air-dried - wet nesting.
No Heimlich maneuver/choking sign posted. - provided to operator
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - cooler door opening soiled at cookline - counter at dishwasher
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - floor in walk in cooler
Nov 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
Recorded at 2801 S FINANCIAL CT, Sanford — this licence has since moved.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Turkey 10/30, roast beef 10/30, ham 10/22.
Toxic substance/chemical improperly stored. Chemicals on rack over and next to air drying pans.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Fresh mozzarella in reach in cooler labelled 10/1. Per operator, date should be 11/1
Food-contact surface soiled with food debris, mold-like substance or slime. Light debris on slicer blade guard, around sharpener. In out of service mixer next to it
Cardboard used to line nonfood-contact shelves. Bottom shelf below slicer
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Baseball hat in hotel pan with utensils, cookline. Corrected on site. - glasses above prep area
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watch
Floor soiled/has accumulation of debris. Below shelving: Walk in freezer, shelf next to handsink
Garbage on the ground and/or pad around dumpster.
Open dumpster lid.
Working containers of food removed from original container not identified by common name. Salt in Thyme container
Sep 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate16 Basic
Show 18 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on roll top reach in cooler stained
No soap provided at handwash sink. -Serve station - buffet line behind flat top
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee restroom in kitchen
Bowl or other container with no handle used to dispense food. -In Sugar
Covered waste receptacle not provided in women's bathroom.
Dry storage shelves with rust that has pitted the surface.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee earbuds and keys stored on shelf above reach-in cooler, operator removed
Exterior door has a gap at the threshold that opens to the outside. -rear kitchen door
Faucet/handle missing at plumbing fixture. -Hand wash sink at buffet line -Hand wash sink in kitchen
Food not stored at least 6 inches off of the floor. -cases of cooked clams stored less than 6 inches above floor in walk-in freezer -bucket of watermelons stored on floor, operator relocated - oil jug stored on floor in kitchen, operator relocated
Grease on the ground and/or pad around grease receptacle.
Ice buildup in reach-in freezer and/or walk-in freezer. -walk- in freezer
In-use utensil not stored on a clean portion of food preparation or cooking equipment. -Tongs on grill handle
Light shield damaged/in disrepair. -walk-in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler shelves soiled -walk-in cooler fan covers soiled
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -tools stored above foods on dry storage shelves
Working containers of food removed from original container not identified by common name. - Sugar not labeled by common name in soda and tea area
Sep 13, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority3 Intermediate18 Basic
Show 23 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. -tested 2x, 0ppm
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -black hose underneath shelf in dishwashing area
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on roll top reach in cooler stained
No paper towels or mechanical hand drying device provided at handwash sink. -employee restroom in kitchen -HWS at serve station
No soap provided at handwash sink. -Serve station - buffet line behind flat top
Ambient air thermometer not located in the warmest part of the cold holding unit. -double glass door reach-in cooler at entrance to kitchen, pulled towards front
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee restroom in kitchen
Bowl or other container with no handle used to dispense food. -In Sugar
Covered waste receptacle not provided in women's bathroom.
Dry storage shelves with rust that has pitted the surface.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee earbuds and keys stored on shelf above reach-in cooler, operator removed
Exterior door has a gap at the threshold that opens to the outside. -rear kitchen door
Faucet/handle missing at plumbing fixture. -Hand wash sink at buffet line -Hand wash sink in kitchen
Food not stored at least 6 inches off of the floor. -cases of cooked clams stored less than 6 inches above floor in walk-in freezer -bucket of watermelons stored on floor, operator relocated - oil jug stored on floor in kitchen, operator relocated
Grease on the ground and/or pad around grease receptacle.
Ice buildup in reach-in freezer and/or walk-in freezer. -walk- in freezer
In-use utensil not stored on a clean portion of food preparation or cooking equipment. -Tongs on grill handle
Light shield damaged/in disrepair. -walk-in freezer
No handwashing sign provided at a hand sink used by food employees. -HWS at service station -sign states hand wash only
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler shelves soiled -walk-in cooler fan covers soiled
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -tools stored above foods on dry storage shelves
Working containers of food removed from original container not identified by common name. - Sugar not labeled by common name in soda and tea area
Sep 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 33 recorded, 7 high priority.
7 High priority4 Intermediate22 Basic
Show 33 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. -tested 2x, 0ppm
Operating with an expired Division of Hotels and Restaurants license. -License expired 04/01/2024, operator renewed license during inspection
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef over krab in walk-in freezer
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw beef over raw shrimp in walk-in freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -all sushi portions stored on buffet less than 2 hours are above 41F, operator placed under Time As Public Health Control -boiled eggs 57F, per operator stored on buffet less than 1 hour, operator placed under Time As Public Health Control -Raw beef 51F, raw chicken 50F, raw shrimp 51F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sushi rice 107F, per operator less than 2 hours, operator placed foods under Time As Public Health Control -cooked clams 112F, teriyaki chicken 100F, Fries 112F, per all foods operator stored on buffet less than 30 minutes, operator placed foods under Time As Public Health Control
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -black hose underneath shelf in dishwashing area
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on roll top reach in cooler stained
No paper towels or mechanical hand drying device provided at handwash sink. -employee restroom in kitchen -HWS at serve station
No soap provided at handwash sink. -Serve station - buffet line behind flat top
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -cold TCS foods on buffet
Ambient air thermometer not located in the warmest part of the cold holding unit. -double glass door reach-in cooler at entrance to kitchen, pulled towards front
Bathroom door left open other than during cleaning or maintenance.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee restroom in kitchen
Bowl or other container with no handle used to dispense food. -In Sugar
Covered waste receptacle not provided in women's bathroom.
Dry storage shelves with rust that has pitted the surface.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee earbuds and keys stored on shelf above reach-in cooler, operator removed
Exterior door has a gap at the threshold that opens to the outside. -rear kitchen door
Faucet/handle missing at plumbing fixture. -Hand wash sink at buffet line -Hand wash sink in kitchen
Food not stored at least 6 inches off of the floor. -cases of cooked clams stored less than 6 inches above floor in walk-in freezer -bucket of watermelons stored on floor, operator relocated - oil jug stored on floor in kitchen, operator relocated
Grease on the ground and/or pad around grease receptacle.
Ice buildup in reach-in freezer and/or walk-in freezer. -walk- in freezer
In-use utensil not stored on a clean portion of food preparation or cooking equipment. -Tongs on grill handle
Light shield damaged/in disrepair. -walk-in freezer
No conspicuously located ambient air temperature thermometer in holding unit. -glass door reach in cooler
No handwashing sign provided at a hand sink used by food employees. -HWS at service station -sign states hand wash only
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler shelves soiled -walk-in cooler fan covers soiled
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -tools stored above foods on dry storage shelves
Time/temperature control for safety food thawed in an improper manner. -employee thawing frozen shrimp in standing water, operator placed under continuously flowing cold water
Water leaking from pipe and/or faucet/handle. -prep sink faucet and handle leaking
Working containers of food removed from original container not identified by common name. - Sugar not labeled by common name in soda and tea area
Jun 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 2801 S FINANCIAL CT, Sanford — this licence has since moved.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Jun 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
Recorded at 2801 S FINANCIAL CT, Sanford — this licence has since moved.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
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. - Bottom shelf of double cookline cooler overnight: chicken nuggets 45F, chorizo 45F. - in front catering cooler, moved to walk in freezer but left out while getting deliver, cous cous 49-53F - in Delfied cookline cooler overnight: sour cream 51F, sliced cheese 51F, butter 50F. See stop sale
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Baked beans 60-64F F (cooling less than an hour at 6:30 am. At 7:10, 59-64F. Ambient cooling from cans
Food-contact surface soiled with food debris, mold-like substance or slime. Light food debris blade guard Lemon cutter Veg blades
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweaters handing over back of table holding meals on wheels empty food containers
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch
Equipment and utensils not properly air-dried - wet nesting. Metal pans
Garbage on the ground and/or pad around dumpster.
Old food stuck to clean dishware/utensils. Scooping utensils on clean rack, dish area
Open dumpster lids.
Walk in cooler fan dripping onto pans covering speed racks and onto the floor and pooling water
Apr 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards on cook line
No probe thermometer provided to measure temperature of food products.
Grease on the ground and/or pad around grease receptacle.
No conspicuously located ambient air temperature thermometer in holding unit. - three cook line coolers.
Outer openings not protected with self-closing doors. - back door
Shelves with rust that has pitted the surface. - dry storage area
Feb 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Recorded at 2801 S FINANCIAL CT, Sanford — this licence has since moved.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. Baked beans. Operator removed can from service area
Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Employee dipped and sanitizer and moved to air dry; discussed with operator who instructed employee to move utensil and pans back to sanitizer.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened canned artichokes from last week
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelving and back of prep table. Operator moved to designated employee storage area
Garbage on the ground and/or pad around dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom interior cabinet shelf, cookline; bottom of upright freezer; interior container holding clean equipment/parts in prep area
Jan 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 4 high priority.
4 High priority8 Intermediate13 Basic
Show 25 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. - salmon Manager contacted supplier. Supplier sent through email.
Raw animal food stored over or with unwashed produce. - reach in cooler raw beef and raw chicken over avocado
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw shrimp (50F - Cold Holding); - raw beef (60F - Cold Holding); - chicken (58F - Cold Holding); - noodles (62F - Cold Holding) On hibachi station. Manager states less than 3 hours. Employee added ice to holding unit
Vacuum breaker missing at faucet. - below ware wash counter
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. - emailed to operator
Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards on cook line
No paper towels or mechanical hand drying device provided at handwash sink. - server station
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. - front hand wash sink
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - emailed forms to operator
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bathroom door left open other than during cleaning or maintenance. - mens restroom - women's restroom
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - men's restroom and women's restrooms connected by common closet with doors on both sides. Both doors had broken or insufficient locks.
Buildup of food debris/soil residue on equipment door handles. - cook line cooler - sushi station cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - energy drink on counter at sushi station
Food stored in a prohibited area. - cases of potatoes stored in maintenance room with chemicals and maintenance tools
Grease on the ground and/or pad around grease receptacle.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. - bulk sauce bucket in walk in cooler
No Heimlich maneuver/choking sign posted.
No conspicuously located ambient air temperature thermometer in holding unit. - three cook line coolers.
Outer openings not protected with self-closing doors. - back door
Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. - used to serve imitation crab stuffing
Shelves with rust that has pitted the surface. - dry storage area
Nov 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
Recorded at 2801 S FINANCIAL CT, Sanford — this licence has since moved.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale.1 dented can of tomato sauce
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Opened canned coconut milk in half pan dated 10/18 Ham 10/27
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard and underside of mixer guard
Manager or person in charge lacking proof of food manager certification. Gerard
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Start of inspection. 2 cooks. 4 prep.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Eyeglasses on prep table. - bottle of moisturizer. Cookline
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - Beaded bracelet - watch while preparing meals to be sealed.
Food stored on floor. Cases in the walk in freezer
Garbage on the ground and/or pad around dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Bottom prep table/cabinet shelf on cookline - behind hand washing signs, handsink outside of warewashing room - clean pull through area of dish machine
Jul 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate8 Basic
Show 12 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - Ming Dan Ouyang exp 4/3/23
Food-contact surface soiled with food debris, mold-like substance or residue - ice machine - scoop under rice pot at cookline
Spray bottle containing toxic substance not labeled. - red substance, spray bottles, ware washing area, at cookline, inside unused hot box - yellow substance, hibachi line
Accumulation of debris on dish rack.
Equipment in poor repair. -gasket in upright cooler at cookline - walk in freezer door - produce cooler gasket
Exterior door has a gap at the threshold that opens to the outside. - back door
Floor soiled/has accumulation of debris. - below fryers
Ice buildup in reach-in freezer and/or walk-in freezer. - walk in freezer - ice cream chest freezer
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - sushi line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - cookline prep cooler door handles - grease build up on back and underside of fryers - grease on faucet lines at dish machine area - produce cooler shelves
Raw fruits/vegetables not washed prior to preparation. - unwashed mushrooms staged for use in prep cooler at cookline
- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only.
Jul 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 39 recorded, 10 high priority.
10 High priority7 Intermediate22 Basic
Show 41 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - chicken (99-121F - cooling 30 minutes (1:42pm), 91F-119F, (2:34); roasted chicken (101F - cooling 20 minutes (2:05) 94F (2:39) - advised operator to move to walk in freezer
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - dishwasher
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
Nonfood-grade surface used for food storage - direct contact with food. - eggrolls draining onto cardboard box that previously contained raw fish
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken stored over raw mussels in walk-in cooler
Stop Sale issued due to adulteration of food product.
Stop Sale issued due to food not being in a wholesome, sound condition.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - fresh garlic in oil, less than 1 hour at room temperature, 87F; corrective action: product placed in cooler - cut cabbage, 57F, raw chicken, 45F; less than 30 minutes over load line in cookline prep cooler - raw beef, 51F, cooked crawfish, 53F, 2.5 hours in cookline prep cooler; corrective action, ice added; -pork (64F); chicken (65F); beef (64F), hibachi cold line, less than 4 hours on inadequate ice bath. Corrective action, ice added
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. Pot of sushi rice, shown on time chart as beginning at 10:45 am. After observing rice and multiple sushi rolls on display at 2:55pm, sushi chef stated rice had been replaced within the last hour, but had not been time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - dumplings, 120F, less than 30 minutes
Employee washed hands in a sink other than an approved handwash sink. - three compartment sink
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - Ming Dan Ouyang exp 4/3/23
Food-contact surface soiled with food debris, mold-like substance or residue - ice machine - scoop under rice pot at cookline
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. - server are, employee restroom
Nonfood-grade utensil provided for food. - drill and stirring stick
Spray bottle containing toxic substance not labeled. - red substance, spray bottles, ware washing area, at cookline, inside unused hot box - yellow substance, hibachi line
Accumulation of debris on dish rack.
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle provided to dispense food. - bagged cornmeal, bagged rice
Cloth used as a food-contact surface. - on sushi rice
Dead roaches on premises. - 2 on the floor in electrical room - 1 below bag in box soda rack - operator cleaned up
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - bottled water on high shelf at cookline
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee's cellphone on high shelf at cookline
Equipment in poor repair. -gasket in upright cooler at cookline - walk in freezer door - produce cooler gasket
Exterior door has a gap at the threshold that opens to the outside. - back door
Floor soiled/has accumulation of debris. - below fryers
Food stored in a location that is exposed to splash/dust. - cheese sauce, see stop sale
Food stored on floor. - mussels, walk in cooler - buckets of food, walk in freezer
Ice buildup in reach-in freezer and/or walk-in freezer. - walk in freezer - ice cream chest freezer
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - spatulas at hibachi grill
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - sushi line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - cookline prep cooler door handles - grease build up on back and underside of fryers - grease on faucet lines at dish machine area - produce cooler shelves
Raw fruits/vegetables not washed prior to preparation. - unwashed mushrooms staged for use in prep cooler at cookline
Reuse of single-service or single-use articles. - ridged can reused to store water, cookline
Stored food not covered. - bagged rice, flour
Time/temperature control for safety food thawed in an improper manner. - shrimp thawing in standing water
Wiping cloth sanitizing solution stored on the floor. - server station
Flammables stored/debris present in meter room. For reporting purposes only. - gasoline can in electrical room
Portable fire extinguisher gauge in red zone. For reporting purposes only.
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.