CRAZY BUFFET
2030 PALM BEACH LAKES BLVD, West Palm Beach FL 33409 · 561.616.9288
Last inspected Jul 28, 2026 · 15 visits since October 2023
JUL 25
DEC 25
MAR 26
JUL 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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 poster to operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
12 cases · $8,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026009928 | Dec 15, 2025 | Mar 2, 2026 | $1,000 |
| 2--2025061658 | Jul 24, 2025 | Sep 18, 2025 | — |
| 2--2025010710 | Nov 20, 2024 | May 6, 2025 | — |
| 2--2024050130 | Aug 7, 2024 | Oct 2, 2024 | $1,600 |
| 2--2024020982 | Mar 21, 2024 | May 2, 2024 | $600 |
| 2--2023062560 | Oct 24, 2023 | Nov 20, 2023 | $1,200 |
| 2--2023038810 | Jun 14, 2023 | Jul 31, 2023 | $400 |
| 2--2021003430 | Dec 14, 2020 | Feb 16, 2021 | $400 |
| 2--2018035421 | Jun 6, 2018 | Jul 27, 2018 | $400 |
| 2--2017038844 | Aug 9, 2017 | Aug 29, 2017 | $800 |
| 2--2016018431 | Apr 5, 2016 | May 4, 2016 | $800 |
| 2--2015018187 | Apr 17, 2015 | May 13, 2015 | $800 |
Inspection history
15 visits, newest first
Jul 28, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 27, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority2 Intermediate0 Basic
Show 8 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. Kitchen Dishwasher (Chlorine 10ppm). Operator primed/ran machine multiple times, retested at 50ppm.
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. Employee handled soiled dishes while scraping, washing, rinsing then handled clean/sanitized dishes while placing to dry/store/reuse without washing hands. Operator discussed with employee who then washed hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw chicken while carrying to hibachi station then handled clean plates and clean utensils to heat/serve ready to eat vegetables, cooked meats and seafood without washing hands. Operator discussed with employee who then washed hands.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At self service chocolate fountain on buffet; uncovered tray of marshmallows not under/protected by sneeze guard. Operator moved under sneeze guard.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Buffet attending employee handled soiled dishes while removing from buffet/taking to dish area, then picked up plated/panned food to be taken to buffet/served to customers without washing hands. Operator discussed with employee who then washed hands.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At sushi line; Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cooked pork ribs (108F - Cooling 1:50/106F 2:45); cooked chicken (88F - Cooling 1:50/88F 2:45). Operator stated items cooling for 30 minutes prior to first temperature taken, at this rate will not reach 70F within 2 hours, moved to walk-in cooler to facilitate faster cooling.
Hand wash sink used for purposes other than hand washing. Hand washing sink used to store steel wool at sushi line. Operator removed from sink.
Jul 23, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee cutting raw fish and leaving the area to go inside walk-in cooler numerous time to handle other food containers and date marked foods without washing hands and changing gloves first Manager educated; employee washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (45-42F - Cold Holding); in big trays in glass door cooler; as per operator food not prepared or portioned today; foods overstocked out of temperature for approximately 30 minutes; fish placed in ice
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All food like fried chicken, cooked ribs in walk-in cooler #4 at the back of the kitchen not dated; as per operator for approximately 26 hours; dated
Soap dispenser at handwash sink not working/unable to dispense soap handwash sink by dishwasher area;
Food stored on floor. Buckets of sauce on the floor in walk-in cooler #1 Stored properly
Mar 10, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority5 Intermediate0 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale. 5 dented cans of lychees 4 dented cans of mandarin 1 dented can of peaches
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face then grabbed clean container to put fried chicken in; no handwash Operator had employee wash hand then removed chicken from container and stored in clean container
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: raw shrimp stored over wontons - not all products commercially packaged. At walk in freezer located outside: raw fish stored over fried plantains - not all products commercially packaged. Operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler: Raw fish stored over cooked chicken Flip top cooler: raw shrimp stored over sauce Operator stored properly
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. At walk in freezer located outside: raw chicken stored over raw steaks - not all products commercially packaged. Operator stored properly
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. Missing time mark for multiple products at cold and buffet as per operator products placed between 2:30pm-3:00pm Operator time marked products on timesheet paper
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator
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 poster to operator
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed consumer advisory for operator and gave it to the operator and operator posted on wall
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. No label on bottle of degreaser Advised operator to label bottle
Dec 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched ear while scratching with finger, touched hair while repositioning hat and then handled clean utensils to cook food for customers without washing hands. Operator discussed with employee who then washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed and rinsed soiled utensils/storage containers then handled clean equipment, clean utensils and prepared food without washing hands. Employee handled steel wool while scrubbing wok interior then continued handling clean equipment, clean utensils and preparing food without washing hands. Operator discussed with employees who then washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed soiled food service utensils in single compartment prep sink at sushi station and placed to dry/re-use without sanitizing. Employee washed and rinsed food storage containers in hand washing sink and placed to dry/re-use without sanitizing. Operator discussed with employees, removed utensils/containers to be properly washed, rinsed and sanitized.
Food-contact surface soiled with food debris, mold-like substance or slime. Prep table mounted can opener blade visibly soiled. Operator removed to be washed, rinsed and sanitized.
Hand wash sink used for purposes other than handwashing. Hand washing sink in kitchen used to wash/rinse food storage containers. Operator advised employees of proper hand washing sink use.
Visibly soiled dry wiping cloth in use on cook line. Operator removed.
Jul 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator primed machine, retested at chlorine 50ppm.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth and then handled clean utensils and raw fish while cutting without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At sliding glass door reach in cooler; raw salmon stored over ready to eat fries. At sushi low boy reach in cooler; raw tuna stored over cooked eel. At walk-in cooler; raw tuna stored over ready to eat krab sashimi. Operator moved ready to eat items above raw items.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee handled soiled dishes while removing from buffet and placing in dish area then picked up fresh dishes of food at expo line to be placed on buffet for customers without washing hands.
Visibly soiled dry wiping cloths in use on prep tables/cutting boards. Operator removed soiled wiping cloths.
Mar 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line, Employee handled raw bacon then proceeded to use clean utensils while preparing food on grill and plating cooked food without washing hands. Advised operator of proper handwashing.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handling washed grapes with bare hands without an approved AOP. Advised operator of proper bare hand contact.
Raw animal food stored over/not properly separated from ready-to-eat food. At front cook line, Raw fish stored over cooked eel in low boy. Advised operator of proper storage.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At buffet self serve dessert bar, chocolate fountain not protected by sneeze guard. Operator moved fountain underneath sneeze guard.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar, spicy tuna (47F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 2 hours. Advised operator of proper cold holding. Operator placed item into reach in freezer to quick chill.
Handwash sink used for purposes other than handwashing. At front cook line, Hand sink used for other purposes as evident by employee rinsing knives off at sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen, ice machine with mold-like substance in interior.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout kitchen, open emoloyee beverages on prep tables.
Nov 21, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Missing partition and/or door for bathroom with more than 1 toilet facility. At Men's Bathroom; 2 toilets, 1 has no partition, 2 urinals, 1 has no partition. Operator stated bathroom under repair/renovation.
Nov 20, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 11 high priority.
11 High priority0 Intermediate1 Basic
Show 12 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). Operator primed machine and retested at 50ppm.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen through rear exit door walked to cook line and began handling clean utensils and equipment to prepare food for customers without washing hands. Operator discussed with employee who then washed hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw fish while preparing sushi roll and then handled ready to eat krab/cream cheese while preparing separate sushi roll with no raw ingredients without washing hands. Operator discussed with employee who then washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/nose/hair/hat and then continued handling clean dishes/utensils while preparing food for customers without washing hands. Operator discussed with employee who then washed hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled washed/cut pineapple to be immediately served cold on buffet with barehands. Operator discussed with employee who then washed hands and put on gloves.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee removed plate from sushi buffet, washed and rinsed in prep sink, wiped dry with cloth towel and then reused for freshly made sushi without sanitizing. Operator removed plates to be washed, rinsed and sanitized. Employee washed and rinsed mixing bowls at prep sink and then placed to dry without sanitizing. Operator removed mixing bowls to be washed, rinsed and sanitized.
Raw animal food stored over/not properly separated from ready-to-eat food. At glass door reach in; raw fish stored over cooked pork. At sushi low boy; raw fish stored over cream cheese. Operator moved raw fish below ready to eat items.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in; raw comminuted pork stored over whole muscle beef. Operator moved raw comminuted pork below raw whole muscle beef.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At chocolate fountain/ice cream cone buffet; no sneeze guard/protection for chocolate fountain/unwrapped ice cream cones. Advised Operator to install sneeze guard.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee handled soiled dishes while removing from buffet, took to dish area and then handled clean plates of food while taking to buffet for customers without washing hands. Operator discussed with employee who then washed hands.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to 100ppm.
Missing partition and/or door for bathroom with more than 1 toilet facility. At Men's Bathroom; 2 toilets, 1 has no partition, 2 urinals, 1 has no partition. Operator stated bathroom under repair/renovation.
Aug 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 9 high priority.
9 High priority0 Intermediate0 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator agrees to manually sanitize dishes in triple sink.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. At sushi bar; employee entered through door from kitchen, wiped hands on pants then put on gloves and began preparing food without washing hands. Discussed with employee who then washed hands and changed gloves.
Employee switched from working with raw food to ready-to-eat food without washing hands. At Sushi Bar; Employee touched raw fish then handled ready to eat/cooked sushi without washing hands. Discussed with Operator, who then discussed with employee. Employee washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched ear/earpiece and then continued preparing food without washing hands. Discussed with employee who then washed hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At Prep Area;Employee handled ready to eat deserts with bare hands Discussed with employee who then washed hands and put on gloves
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At Sushi Bar; Employee rinsed plates at prep sink with water and then reused without sanitizing. Discussed with Operator, Operator removed dishes to be washed, rinsed and sanitized.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; Raw shell eggs stored over ready to eat cut peppers Discussed with operator Operator removed shell eggs to lower shelf
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler; raw chicken over raw beef. Operator moved raw chicken below beef.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee removed soiled dishes from buffet and then handled clean plates of food to take to buffet without washing hands. Discussed with employee who then washed hands.
Mar 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority2 Intermediate4 Basic
Show 12 findings ▾
Dented/rusted cans present. At prep area canned food storage shelves; 1 #10 size can of peaches dented on seam. See stop sale. Operator segregated can.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen, handled cellphone and soiled wiping cloth then put on gloves and began preparing sushi without washing hands. Discussed with Operator. Operator discussed with employee. Employee washed hands and changed gloves.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee exited kitchen toward buffet, wiped nose with hand and then touched clean plates of prepared food to be placed on buffet without washing hands. Discussed with Operator. Operator discussed with employee.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer; plastic wrapped/portioned raw comminuted pork stored over plastic wrapped sheet tray of ready to eat cream cheese wontons. Operator moved pork below wontons.
Raw animal food stored over or with unwashed produce. At walk-in cooler(s); raw tuna stored over unwashed avocados and raw shell eggs stored over unwashed melon. Operator moved raw food below produce.
Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar low boy reach in cooler; raw salmon stored over ready to eat krab. At walk-in cooler; raw tuna stored over ready to eat sauce. At cook line sliding glass door reach in cooler; raw salmon stored over ready to eat potatoes. Operator moved raw items below ready to eat items.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep table mounted can opener; blade soiled with food debris, mold-like substance or slime. Operator moved to be washed, rinsed and sanitized.
Handwash sink used for purposes other than handwashing. At bar and grill station; hand wash sink used to store cleaning supplies. Operator removed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At crushed ice machine and back ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize.
Ice scoop handle in contact with ice. At wait station; ice scoop handle laying in ice. Operator removed.
In-use knife/knives stored in cracks between pieces of equipment. At grill station; in-use knife stored in crack between cooler and prep table. Operator removed.
Raw fruits/vegetables not washed prior to preparation. At sushi station; unwashed avocados being cut/prepared. At prep area; unwashed mushrooms being cut. Advised Operator to wash produce prior to preparation.
Nov 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 25, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar Raw beef over Krab meat. Prep area, Raw chicken over cooked chicken on cooling shelf. Walk in cooler Raw chicken over sauces Raw shrimp over sauces Raw beef over cooked chicken Operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar in cooler: (slender sliced Krab- 47F-cold holding) Not prepared or portioned today. Per operator product stored for over 4 hours See stop sale At cook-line reach in cooler: spaghetti 46F (Cold Holding) Not prepared or portioned today. As per operator taken out of walk in cooler 30 mins ago; item over stacked. Operator removed to over stacked portion to walk in cooler. At prep area: Krab (69F - Cold Holding) Not prepared or portioned today. As per operator placed in mixer 15 minutes. Operator removed to walk in cooler. At cook line reach in double door cooler: Cooked chicken -49F (Cold Holding); egg rolls 49F (Cold Holding); cooked shrimp 49F (Cold Holding); raw salmon 50F (Cold Holding) Items not prepared or portioned today. As per operator item stored there 2 hours. Operator removed items to walk-in cooler.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. From cook line and prep area.
Oct 24, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 13 high priority.
13 High priority4 Intermediate0 Basic
Show 17 findings ▾
Dented/rusted cans present. See stop sale. Dented: mandarin oranges (2); canned peach slice(2), coconut milk, strawberry glaze
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.at 0 ppm. Operator primed machine to 100 ppm chlorine
Employee switched from working with raw food ( raw chicken)to clean utensils without washing hands. Employee washed hands
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled raw tuna for sushi raw service with out gloves. Employee washed hands and put on gloves
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed sushi bar cook grabbed dirty empty plate from sushi buffet bar, rinsed with water on dump sink, followed by putting new food on it. Operator discarded food and took plate to dishwasher to sanitize properly, wash,rinse, sanitize
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer Raw ground pork over cream cheese wontons. Operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar Raw beef over Krab meat. Prep area, Raw chicken over cooked chicken on cooling shelf. Walk in cooler Raw chicken over sauces Raw shrimp over sauces Raw beef over cooked chicken Operator stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler Raw chicken over raw shrimp Walk in freezer Raw chicken over raw shrimp Raw chicken over raw beef. A lots of items. Advised operator to stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar in cooler: (slender sliced Krab- 47F cold holding) Per operator product stored for over 4 hours Not prepared or portioned today See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar in cooler: (slender sliced Krab- 47F-cold holding) Not prepared or portioned today. Per operator product stored for over 4 hours See stop sale At cook-line reach in cooler: spaghetti 46F (Cold Holding) Not prepared or portioned today. As per operator taken out of walk in cooler 30 mins ago; item over stacked. Operator removed to over stacked portion to walk in cooler. At prep area: Krab (69F - Cold Holding) Not prepared or portioned today. As per operator placed in mixer 15 minutes. Operator removed to walk in cooler. At cook line reach in double door cooler: Cooked chicken -49F (Cold Holding); egg rolls 49F (Cold Holding); cooked shrimp 49F (Cold Holding); raw salmon 50F (Cold Holding) Items not prepared or portioned today. As per operator item stored there 2 hours. Operator removed items to walk-in cooler.
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. Several items from sushi bar, hibachi, hot and cold buffet with no time mark on clip board. Per operator all products stored for approximately 1 hour, operator timed marked properly for the remaining time of 3 hours.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At bar area: chicken kebabs -113F (reheating) Precooked chicken reheated for hot holding. Operator reheated chicken to 165F.
Toxic substance/chemical improperly stored. Degreaser next to sauces on cook line Windex next to chocolate Bleach next to clean utensils Operator stored properly
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator
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 procedures to operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen near prep area: cooked ribs (cooling since 2:30) (92F @ 3:35; 77F at 4:19 (Cooling) At this current cooling rate product will not cool to 70°F within 2 hours. Operator removed to walk in freezer to quick chill.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. From cook line and prep area.
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.