CRAZY BUFFET
7038 W COLONIAL DR, Orlando FL 32818 · 407.522.1688
Last inspected May 19, 2026 · 17 visits since November 2023
JUL 25
SEP 25
NOV 25
FEB 26
MAY 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 2 live roaches in glue trap on prep table at cook line 2 live roaches under prep table at cook line Total 4 live roaches
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $3,900
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025052189 | Jul 9, 2025 | Nov 18, 2025 | $800 |
| 4--2025033571 | Apr 22, 2025 | May 8, 2025 | $800 |
| 4--2024070025 | Jul 24, 2024 | Feb 19, 2025 | $200 |
| 4--2018026345 | Apr 4, 2018 | Jun 20, 2018 | $1,500 |
| 4--2017036935 | Jun 15, 2017 | Aug 29, 2017 | $600 |
Inspection history
17 visits, newest first
May 19, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate16 Basic
What the inspector wrote — 19 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Employee removed raw crab from over cooked chicken 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. Employee removed chicken on speed rack over beef in walk in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blades soiled. Cutting boars throughout kitchen stained with food debris. Gaskets inside reach in coolers on cook line.
Bowl or other container with no handle used to dispense food. Employee removed cups from bulk containers of rice and flour in dry storage.
Show the remaining 15 findings ▾
Buildup of food debris/soil residue on equipment door handles. Door handles on coolers throughout kitchen.
Carbon dioxide/helium tanks not adequately secured. In storage closet.
Cove molding at floor/wall juncture broken/missing. On wall next to the fryers on cook line the.
Cutting board has cut marks and is no longer cleanable. Cutting boards on prep table in kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Employee removed personal food from walk in cooler next to prep sink.
Equipment in poor repair. Bottom of door on second cooler at the end of cook line in disrepair. Reach in cooler gaskets on cook line torn.
Exterior door has a gap at the threshold that opens to the outside. Exit door of kitchen.
Food not stored at least 6 inches off of the floor. Shelving in all walk in coolers.
Food stored on floor. Boxes of oil on cook line. Boxes of seafood,corn and beef in walk in freezer. Boxes of unwashed produce in walk in cooler.
In-use tongs stored on equipment door handle between uses. Employee removed tongs from equipment on cook line.
Time/temperature control for safety food thawed in an improper manner. Employee turned on water over krab thawing in 3 compartment sink.
Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in coolers.
Wall soiled with accumulated grease, food debris, and/or dust. Walls in all walk in coolers soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Employee removed several towels on prep tables throughout kitchen and placed in bucket.
Working containers of food removed from original container not identified by common name. All bulk containers of rice, flour cornstarch and salt.
Feb 26, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate20 Basic
Show 24 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Employee removed chicken from over shrimp 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. Employee removed chicken on sheet pans from over krabragoon on sheet pans on speed rack in walk in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Operator cleaned and sanitized can opener blade soiled with food debris. Cutting boards soiled throughout kitchen.
Spray bottle containing toxic substance not labeled. Employee labeled bottle of surface cleaner in ware washing area.
Bowl or other container with no handle used to dispense food. Employee removed several cups from bulk containers throughout kitchen.
Buildup of food debris/soil residue on equipment door handles. Throughout kitchen.
Carbon dioxide/helium tanks not adequately secured. In dry storage.
Cutting board has cut marks and is no longer cleanable. In kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed jackets and book bags on shelves with clean dishes in kitchen.
Equipment in poor repair. Reach in door gaskets torn at hibachi station.
Exterior door has a gap at the threshold that opens to the outside. Exit door of kitchen.
Food not stored at least 6 inches off of the floor. In walk in cooler.
Food storage container/container lid cracked or broken. Employee removed chicken in cracked container.
Food stored on floor. Boxes of oil on cook line.
In-use tongs stored on equipment door handle between uses. Employee removed tongs from pipe on cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Employee removed water from container at hibachi station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment soiled in kitchen.
Reach-in cooler shelves with rust that has pitted the surface. Stand up reach in cooler at entrance of kitchen.
Single-service articles improperly stored. Boxes of single service utensils on floor at server station and in dry storage.
Time/temperature control for safety food thawed in an improper manner. Employee turned water on constant stream over chicken in triple sink.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in coolers.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Employee removed towels on prep tables throughout kitchen.
Working containers of food removed from original container not identified by common name. All bulk containers of rice, flour and sugar no label.
Nov 18, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate14 Basic
Show 23 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. RAID in spray can.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked ribs. Manager moved fish.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw, egg, mussels, shrimp located at Hibachi station. On time control
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Raw, egg, mussels, shrimp located at Hibachi station.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At splitter. added vacuum
Bowl containing toxic substance not labeled. Pink substance at sushi bar.
Food-contact surface soiled with food debris, mold-like substance or slime. Medium beige cutting boards
Handwash sink not accessible for employee use at all times. Cart in front of sink and items inside of sink. Manager removed items.
No paper towels or mechanical hand drying device provided at handwash sink. Next to triple sink. Manager replaced.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager cleaned.
Carbon dioxide/helium tanks not adequately secured.
Covered waste receptacle not provided in women's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On the counter located next to spices.
Employee with no beard guard/restraint while engaging in food preparation.
Equipment in poor repair. Torn gaskets on reach in cooler.
Floor area(s) covered with standing water. Floor located at Habatchi station.
Food stored on floor. Multiple case of food in freezer.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon in rice. Manager removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 89F located at hibachi station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood
Open dumpster lid.
Reach-in cooler shelves with rust that has pitted the surface. Walk in cooler shelves.
Wet wiping cloth not stored in sanitizing solution between uses.
Sep 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority6 Intermediate15 Basic
Show 22 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Fish over raw chicken wings n walk in cooler.
Handwash sink not accessible for employee use at all times. Cart in front of sink located next to triple sink. Staff moved cart.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Sink in dry storage area
Non-pitting surface rust on food-contact equipment. Shelves in walk-in cooler
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta with sauce.
Spray bottle containing toxic substance not labeled. Add cleaner
Bowl or other container with no handle used to dispense food. Used in rice container
Buildup of food debris/soil residue on equipment door handles. Ice machine
Carbon dioxide/helium tanks not adequately secured. 3 tanks n dry storage
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Ceiling/ceiling tile shows damage or is in disrepair. Holes in dry storage area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table next to rice pot.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Nail clippers above cook line. Manager removed.
Floor soiled/has accumulation of debris. Dry storage area
Food not stored at least 6 inches off of the floor. Oil on cook line.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Pasta with sauce, spoon handle inside pasta.
Interior of oven has accumulation of black substance/grease/food debris.
Open dumpster lid.
Outer openings not protected with self-closing doors.
Screening is not 16-mesh to the inch.
Wall soiled with accumulated grease, food debris, and/or dust. Over dish area
Sep 2, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washing and rinsing pans, then returning them to cook line without sanitizing. Advised, pans returned to dish area.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken above shredded cheese in reach in cooler on cook line. Operator rearranged shelves. -raw shell eggs above celery unwashed in walk-in cooler. Operator rearranged.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -missing at mop sink.
Handwash sink not accessible for employee use at all times. -next to 3 compartment sink, items in hand wash sink and blocked by cart.
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 newest employee.
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. -for newest employees.
Bowl or other container with no handle used to dispense food. -plastic to go containers with no handles in multiple dry goods containers.
Dead roaches on premises. -1 dead roach on floor under 3 door cooler. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters extremely soiled. -vent cover, ceiling in walk-in cooler slightly soiled.
Screening is not 16-mesh to the inch. Exterior door has a gap at the threshold that opens to the outside. -back door screen not proper size, gap under door.
Walk-in cooler/freezer shelves with rust that has pitted the surface. -multiple shelf units in walk-in coolers severly rusted.
Jul 11, 2025Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority7 Intermediate15 Basic
Show 23 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Fish over raw chicken wings n walk in cooler.
Handwash sink not accessible for employee use at all times. Cart in front of sink located next to triple sink. Staff moved cart.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Sink in dry storage area
Non-pitting surface rust on food-contact equipment. Shelves in walk-in cooler
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta with sauce.
Spray bottle containing toxic substance not labeled. Add cleaner
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. 150
Bowl or other container with no handle used to dispense food. Used in rice container
Buildup of food debris/soil residue on equipment door handles. Ice machine
Carbon dioxide/helium tanks not adequately secured. 3 tanks n dry storage
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Ceiling/ceiling tile shows damage or is in disrepair. Holes in dry storage area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table next to rice pot.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Nail clippers above cook line. Manager removed.
Floor soiled/has accumulation of debris. Dry storage area
Food not stored at least 6 inches off of the floor. Oil on cook line.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Pasta with sauce, spoon handle inside pasta.
Interior of oven has accumulation of black substance/grease/food debris.
Open dumpster lid.
Outer openings not protected with self-closing doors.
Screening is not 16-mesh to the inch.
Wall soiled with accumulated grease, food debris, and/or dust. Over dish area
Jul 10, 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. 29 violations recorded, 3 high priority.
3 High priority7 Intermediate19 Basic
Show 29 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Fish over raw chicken wings n walk in cooler.
Roach activity present as evidenced by live roaches found. 2 on trap located on top of prep table on cook-line 1 under prep table located behind cook line. 10 under reach in cooler location on the cook line. 2 on trap under dish machine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta sauce (50F - Cold Holding); pork (50F - Cold Holding); muscles (61F - Cold Holding); krab (47F - Cold Holding) from yesterday. Reach in cooler ambient temp 48F.
Handwash sink not accessible for employee use at all times. Cart in front of sink located next to triple sink. Staff moved cart.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Sink in dry storage area
Non-pitting surface rust on food-contact equipment. Shelves in walk-in cooler
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta with sauce.
Spray bottle containing toxic substance not labeled. Add cleaner
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. 150
Bowl or other container with no handle used to dispense food. Used in rice container
Buildup of food debris/soil residue on equipment door handles. Ice machine
Carbon dioxide/helium tanks not adequately secured. 3 tanks n dry storage
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Ceiling/ceiling tile shows damage or is in disrepair. Holes in dry storage area.
Dead roaches on premises. 3 under reach in cooler located on cook line. 5 in water pan located under the reach in cooler. 4 under reach in cooler located next to Hand sink. 5 under dry storage rack
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table next to rice pot.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Nail clippers above cook line. Manager removed.
Floor area(s) covered with standing water. Dry storage area throughout
Floor soiled/has accumulation of debris. Dry storage area
Food not stored at least 6 inches off of the floor. Oil on cook line.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Pasta with sauce, spoon handle inside pasta.
Interior of oven has accumulation of black substance/grease/food debris.
Open dumpster lid.
Outer openings not protected with self-closing doors.
Screening is not 16-mesh to the inch.
Single-service articles not stored inverted or protected from contamination. To go boxes on cook line.manager turned them over.
Standing water in bottom of reach-in-cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Over dish area
Jul 9, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 29 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority7 Intermediate19 Basic
Show 29 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Fish over raw chicken wings n walk in cooler.
Roach activity present as evidenced by live roaches found. 2 on trap located on top of prep table on cook-line 1 under prep table located behind cook line. 10 under reach in cooler location on the cook line. 2 on trap under dish machine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta sauce (50F - Cold Holding); pork (50F - Cold Holding); muscles (61F - Cold Holding); krab (47F - Cold Holding) from yesterday. Reach in cooler ambient temp 48F.
Handwash sink not accessible for employee use at all times. Cart in front of sink located next to triple sink. Staff moved cart.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Sink in dry storage area
Non-pitting surface rust on food-contact equipment. Shelves in walk-in cooler
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta with sauce.
Spray bottle containing toxic substance not labeled. Add cleaner
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. 150
Bowl or other container with no handle used to dispense food. Used in rice container
Buildup of food debris/soil residue on equipment door handles. Ice machine
Carbon dioxide/helium tanks not adequately secured. 3 tanks n dry storage
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Ceiling/ceiling tile shows damage or is in disrepair. Holes in dry storage area.
Dead roaches on premises. 3 under reach in cooler located on cook line. 5 in water pan located under the reach in cooler. 4 under reach in cooler located next to Hand sink. 5 under dry storage rack
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table next to rice pot.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Nail clippers above cook line. Manager removed.
Floor area(s) covered with standing water. Dry storage area throughout
Floor soiled/has accumulation of debris. Dry storage area
Food not stored at least 6 inches off of the floor. Oil on cook line.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Pasta with sauce, spoon handle inside pasta.
Interior of oven has accumulation of black substance/grease/food debris.
Open dumpster lid.
Outer openings not protected with self-closing doors.
Screening is not 16-mesh to the inch.
Single-service articles not stored inverted or protected from contamination. To go boxes on cook line.manager turned them over.
Standing water in bottom of reach-in-cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Over dish area
Apr 18, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Exterior door has a gap at the threshold that opens to the outside. Gate door for back kitchen exit has gap in bottom and top of door
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Broken light shields in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, and sides of all cooking equipment on cooks line and equipment throughout facility.
Apr 17, 2025Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Live, small flying insects found 4 flying insects by hot water heater 3 flying insects in back storage area 20 flying insects on wall under 3 compartment sink Total 27 flying insects
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Exterior door has a gap at the threshold that opens to the outside. Gate door for back kitchen exit has gap in bottom and top of door
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Broken light shields in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, and sides of all cooking equipment on cooks line and equipment throughout facility.
Apr 16, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 18 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority4 Intermediate11 Basic
Show 18 findings ▾
Live, small flying insects found 4 flying insects by hot water heater 3 flying insects in back storage area 20 flying insects on wall under 3 compartment sink Total 27 flying insects
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cabbage in reach in cooler operator placed chicken at bottom of the cooler.
Roach activity present as evidenced by live roaches found. 2 live roaches in glue trap on prep table at cook line 2 live roaches under prep table at cook line Total 4 live roaches
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. At 3 compartment sink, by walk in cooler, and by walking freezer, an at server station.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Laundry scented bleach.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided form to operator.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 30 dead flies in tape traps hanging in back prep area
Buildup of food debris/soil residue on equipment door handles. All reach in coolers throughout facility.
Dead roaches on premises. 2 dead roaches in glue trap on prep table at cook line Total
Employee with no beard guard/restraint while engaging in food preparation. Employee prepping food.
Exterior door has a gap at the threshold that opens to the outside. Gate door for back kitchen exit has gap in bottom and top of door
Floor area(s) covered with standing water. In walk in cooler.
Food stored on floor. Crawfish stored on the floor by cooks line. Operator removed and placed on walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Broken light shields in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, and sides of all cooking equipment on cooks line and equipment throughout facility.
Standing water in bottom of reach-in-cooler. In reach cooler by cooks line.
Sep 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
4 High priority3 Intermediate22 Basic
Show 29 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Cooked chicken stored in raw chicken food box.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken from yesterday (51F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken from yesterday (51F - Cold Holding)
Vacuum breaker missing at splitter added to hose bibb. Installed improperly
Establishment advertised crab on menu/menu board but served imitation crab. At sushi bar, crab in tempura and other rolls listed as crab instead of Karbala. Manager changed All signs.
Handwash sink not accessible for employee use at all times. Blocked with cart at entrance to kitchen. Manager moved cart.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both ladies and men rest
Bowl or other container with no handle used to dispense food. In rice
Carbon dioxide/helium tanks not adequately secured. 3 CO2 tanks in ry storage area.
Ceiling tile missing. Entrance to kitchen, dry storage area, and over walk-in cooler.
Ceiling/ceiling tile shows damage or is in disrepair. In dry storage and equipment storage area.
Cutting board has cut marks and is no longer cleanable. Multiple White and beige
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation. Multiple staff
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Mixing bowl for sushi
Faucet/handle missing at plumbing fixture. Ladies inside restroom
Floor soiled/has accumulation of debris. Throughout establishment under equipment
Food stored on floor. Soda BIB. STAFF PICKED UP
In-use knife/knives stored in cracks between pieces of equipment. Manager removed
In-use tongs stored on equipment door handle between uses. Manager removed on cook line
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour
In-use wet wiping cloth/towel used under cutting board. Staff removed at buffet and in kitchen area
No conspicuously located ambient air temperature thermometer in holding unit. In reach in. Old none working in cooler.
Raw fruits/vegetables not washed prior to preparation. Cabbage. Educated staff. Washed cabbage.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in and reach in coolers, soiled and with rust
Reuse of single-service or single-use articles. Bucket label soy sauce for Margrine
Screening is not 16-mesh to the inch. Back door
Toilet/urinal not flushing/functioning properly. In men's inside restrooms handle
Aug 19, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate14 Basic
Show 20 findings ▾
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice expired
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Food-contact surface soiled with food debris, mold-like substance or slime. Large containers for food are heavily soiled inside and out.
No paper towels or mechanical hand drying device provided at handwash sink. Manager replaced towels.
Non-pitting surface rust on food-contact equipment. Walk-in and freezer shelves
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. From previous inspection on 7-22-24
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
Buildup of food debris/soil residue on equipment door handles. Equipment throughout kitchen.
Ceiling tile missing. In dry storage area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment in poor repair. Bottom of prep table in the kitchen has a hole from decay.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Large bowl with paddle for rice
Food stored on floor. Soda BIB IN STORAGE AREA.
Hole in or other damage to wall. At entrance to kitchen and cove molding on perimeter of kitchen
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour scoop. Manager removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 110F at hibachi station.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At buffet. Manager turned up velocity
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover and ceiling in walk-in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler and freezer
Single-service articles not stored inverted or protected from contamination. Utensils and cups at buffet
Jul 24, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
4 High priority5 Intermediate22 Basic
Show 31 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Cooked chicken stored in raw chicken food box.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken from yesterday (51F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken from yesterday (51F - Cold Holding)
Vacuum breaker missing at splitter added to hose bibb. Installed improperly
Establishment advertised crab on menu/menu board but served imitation crab. At sushi bar, crab in tempura and other rolls listed as crab instead of Karbala. Manager changed All signs.
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/
Handwash sink not accessible for employee use at all times. Blocked with cart at entrance to kitchen. Manager moved cart.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both ladies and men rest
Bowl or other container with no handle used to dispense food. In rice
Carbon dioxide/helium tanks not adequately secured. 3 CO2 tanks in ry storage area.
Ceiling tile missing. Entrance to kitchen, dry storage area, and over walk-in cooler.
Ceiling/ceiling tile shows damage or is in disrepair. In dry storage and equipment storage area.
Cutting board has cut marks and is no longer cleanable. Multiple White and beige
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation. Multiple staff
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Mixing bowl for sushi
Faucet/handle missing at plumbing fixture. Ladies inside restroom
Floor soiled/has accumulation of debris. Throughout establishment under equipment
Food stored on floor. Soda BIB. STAFF PICKED UP
In-use knife/knives stored in cracks between pieces of equipment. Manager removed
In-use tongs stored on equipment door handle between uses. Manager removed on cook line
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour
In-use wet wiping cloth/towel used under cutting board. Staff removed at buffet and in kitchen area
No conspicuously located ambient air temperature thermometer in holding unit. In reach in. Old none working in cooler.
Raw fruits/vegetables not washed prior to preparation. Cabbage. Educated staff. Washed cabbage.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in and reach in coolers, soiled and with rust
Reuse of single-service or single-use articles. Bucket label soy sauce for Margrine
Screening is not 16-mesh to the inch. Back door
Toilet/urinal not flushing/functioning properly. In men's inside restrooms handle
Jul 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 36 violations recorded, 7 high priority.
7 High priority6 Intermediate23 Basic
Show 36 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 141F
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 on service line
Rodent activity present as evidenced by rodent droppings found. 10 droppings in equipment storage area. staff cleaned droppings. Droppings located away from food preparation area.
Stop Sale issued due to food not being in a wholesome, sound condition. Cooked chicken stored in raw chicken food box.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken from yesterday (51F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken from yesterday (51F - Cold Holding)
Vacuum breaker missing at splitter added to hose bibb. Installed improperly
Establishment advertised crab on menu/menu board but served imitation crab. At sushi bar, crab in tempura and other rolls listed as crab instead of Karbala. Manager changed All signs.
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/
Handwash sink not accessible for employee use at all times. Blocked with cart at entrance to kitchen. Manager moved cart.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Sink at entrance to kitchen Middle kitchen Restroom inside Hibachi kitchen Manager replaced paper towel. Cook fix dispenser I at Hibachi
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly traps throughout kitchen with excessive insects. Staff removed
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both ladies and men rest
Bowl or other container with no handle used to dispense food. In rice
Carbon dioxide/helium tanks not adequately secured. 3 CO2 tanks in ry storage area.
Ceiling tile missing. Entrance to kitchen, dry storage area, and over walk-in cooler.
Ceiling/ceiling tile shows damage or is in disrepair. In dry storage and equipment storage area.
Cutting board has cut marks and is no longer cleanable. Multiple White and beige
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation. Multiple staff
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Mixing bowl for sushi
Faucet/handle missing at plumbing fixture. Ladies inside restroom
Floor soiled/has accumulation of debris. Throughout establishment under equipment
Food stored on floor. Soda BIB. STAFF PICKED UP
In-use knife/knives stored in cracks between pieces of equipment. Manager removed
In-use tongs stored on equipment door handle between uses. Manager removed on cook line
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour
In-use wet wiping cloth/towel used under cutting board. Staff removed at buffet and in kitchen area
No conspicuously located ambient air temperature thermometer in holding unit. In reach in. Old none working in cooler.
Raw fruits/vegetables not washed prior to preparation. Cabbage. Educated staff. Washed cabbage.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in and reach in coolers, soiled and with rust
Reuse of single-service or single-use articles. Bucket label soy sauce for Margrine
Screening is not 16-mesh to the inch. Back door
Toilet/urinal not flushing/functioning properly. In men's inside restrooms handle
Dec 5, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
9 High priority2 Intermediate10 Basic
Show 21 findings ▾
Dented/rusted cans present. See stop sale.
Employee touching ready-to-eat food with their bare hands - ready-to-eat food heated as a sole ingredient not heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee mixed cooked noodles with bare hands up to elbows. Educated employee and discarded noodles.
Fly strip in food prep area. Hanging throughout kitchen where food prep takes place. Staff removed strips.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee tossed cooked noodles with bare hands up to elbows.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over dumplings in reach in cooler. Manager changed order.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over shrimp in walk-in cooler management changed order.
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. Habachi station. Staff added time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cray fish (74F - Hot Holding) staff took to dicard. Corrective Action TakenCorrective Action Taken**
Vacuum breaker missing at hose bibb splitter added to hose bibb.
Handwash sink not accessible for employee use at all times. Jug of soda in sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Bowl or other container with no handle used to dispense food. In sugar. Staff removed
Buildup of food debris/soil residue on equipment door handles. Equipment throughout kitchen
Floor area(s) covered with standing water. Dish area has missing tile with water
Floor tiles missing and/or in disrepair. Dish area
Food stored on floor. Oil in kitchen and chicken feet in walk-in cooler.
In-use tongs stored on equipment door handle between uses. On oven. Staff removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of equipment throughout cook line Fan covers in walk-in cooler Hood filters
Reuse of single-service or single-use articles. Number 10 can, used oyster sauce to store margarine
Walk-in cooler shelves have accumulation of soil residues.
Wood food-contact surface not properly sealed. Large sushi bowl
Nov 30, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 22 recorded, 10 high priority.
10 High priority2 Intermediate10 Basic
Show 22 findings ▾
Dented/rusted cans present. See stop sale.
Employee touching ready-to-eat food with their bare hands - ready-to-eat food heated as a sole ingredient not heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee mixed cooked noodles with bare hands up to elbows. Educated employee and discarded noodles.
Fly strip in food prep area. Hanging throughout kitchen where food prep takes place. Staff removed strips.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee tossed cooked noodles with bare hands up to elbows.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over dumplings in reach in cooler. Manager changed order.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over shrimp in walk-in cooler management changed order.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. muscles (52F - Cold Holding); pasta (60F - Cold Holding); cut cabbage (47F - Cold Holding); garlic and oil (74F - Hot Holding) less than 4 hours on the table in kitchen.staff added ice to cool muscles and placed other items in the cooler to 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. Habachi station. Staff added time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cray fish (74F - Hot Holding) staff took to dicard. Corrective Action TakenCorrective Action Taken**
Vacuum breaker missing at hose bibb splitter added to hose bibb.
Handwash sink not accessible for employee use at all times. Jug of soda in sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Bowl or other container with no handle used to dispense food. In sugar. Staff removed
Buildup of food debris/soil residue on equipment door handles. Equipment throughout kitchen
Floor area(s) covered with standing water. Dish area has missing tile with water
Floor tiles missing and/or in disrepair. Dish area
Food stored on floor. Oil in kitchen and chicken feet in walk-in cooler.
In-use tongs stored on equipment door handle between uses. On oven. Staff removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of equipment throughout cook line Fan covers in walk-in cooler Hood filters
Reuse of single-service or single-use articles. Number 10 can, used oyster sauce to store margarine
Walk-in cooler shelves have accumulation of soil residues.
Wood food-contact surface not properly sealed. Large sushi bowl
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.