CRYSTAL CHINESE BUFFET
3160 W NEW HAVEN AVE, West Melbourne FL 32904 · 9176693196
Last inspected Jun 1, 2026 · 6 visits since August 2023
FEB 24
OCT 24
APR 25
OCT 25
JUN 26
▼ IMPROVING
5 inspections trending up, 28 points better than where it started.
Live, small flying insects found one fly in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022002832 | Oct 26, 2021 | Feb 28, 2022 | $400 |
| 4--2017045561 | Aug 3, 2017 | Oct 11, 2017 | $400 |
Inspection history
6 visits, newest first
Jun 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate6 Basic
What the inspector wrote — 9 findingsThe state's own report →
Live, small flying insects found one fly in kitchen.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs on top of cut peppers in make table number 1.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. two glass door reach in cooler front grill; chicken (49F - Cold Holding); raw shrimp (49F cold holding) moved to rapid chill. Rapid chill 44 cold holding shrimp and 46 cold holding chicken after 15 minutes.
Bathroom door left open other than during cleaning or maintenance. Both bathrooms doors pinned open.
Show the remaining 5 findings ▾
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Two glass door in front near grill ambient temperature 46f cold holding.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee energy drink in make table 1.
Equipment and utensils not properly air-dried - wet nesting. Clean pans wet nesting.
Exterior door has a gap at the threshold that opens to the outside. 1/2" gap at back screen door.
Food stored on floor. Cooking oil on floor.
Oct 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate10 Basic
Show 14 findings ▾
Raw animal food stored over or with unwashed produce. Middle walk in cooler raw chicken over green beans.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler near hand wash station raw chicken and raw beef over sauces.
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 chicken not frozen over raw fish frozen, both repackaged.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.
Bathroom door left open other than during cleaning or maintenance. Both male and female doors blocked open.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on reach in freezer at stir fry station.
Equipment and utensils not properly air-dried - wet nesting. Bins on drying rack wet nesting.
Food stored on floor. Oil stored on floor. Box of muscles on floor in walk in cooler.
Ice scoop handle in contact with ice. Ice scoop in ice machine.
In-use tongs stored on equipment door handle between uses. Strainer stored on gas line to woks.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter covers in kitchen and at stir fry bar are soiled with grease. Walk in cooler gaskets soiled with mold like substance.
Stored food not covered. Sugar and sauces on cook line not covered.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind flat grill at stir fry station soiled with grease.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet cloth sitting on reach in freezer at stir fry station.
Apr 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sweet sour chicken (54F - Cold Holding); general tso chicken (53F - Cold Holding) reach in cooler is directly in front of oven, operator moved items to another 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. Some items have been replaced with no updated time mark in book.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket 400+ppm, remade 100ppm
Handwash sink used for purposes other than handwashing. Hws at sushi bar had to go containers stored in it. Hws at hibatch grill had steel scrubbies stored in hws.
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at hand sink by walk in coolers.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in vegetable and fruit cooler not date marked. Cooked shrimp, cut melon, mushroom salad
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee aprons hanging on soda bib rack in server station.
Floor tiles missing and/or in disrepair. A couple of floor tiles in kitchen near dish pit area are broken.
Time/temperature control for safety food thawed in an improper manner. Thawing clams at room temperature. Product still frozen, moved to walk in cooler to thaw.
Unnecessary items/unused equipment on the premises. One Broken Reach in cooler outside. One reach in cooler inside not being used.
Working containers of food removed from original container not identified by common name. Spice on cook line not labeled.
Feb 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate6 Basic
Show 15 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.0 ppm added more bleach 50 ppm
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees came in from being outside came in touched clean dishes and 1 other employee engaged to prep onions. Provided hand washing signs in Spanish.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over cooked mussels and shredded carrots in sushi cooler. Walk in cooler raw chicken over ready to eat sauces.
Raw fish stored over or with unwashed lemons in walk in cooler #2.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice made at 10:30 time applied
East side of server station soda nozzles heavily soiled with black mold like substance.
Employee washed hands in a sink other than an approved handwash sink. Sushi chef washed hands in prep sink at the sushi bar.
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
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. Prep cooks
Equipment and utensils not properly air-dried - wet nesting. Cups at server station
In-use wet wiping cloth/towel used under cutting board. Sushi bar
Time/temperature control for safety food thawed in an improper manner. Thawing sushi grade fish at room temperature at sushi bar. Placed in the cooler. Thawing imitation crab meet at room temperature.
Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Kitchen bucket 0ppm. Added bleach 50 ppm
Working containers of food removed from original container not identified by common name. Bulk sugar
Aug 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate10 Basic
Show 14 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at Triple Sink (Chlorine - 00ppm); added bleach to water Triple Sink (Chlorine - 50ppm)
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over ready to eat tofu in reach in Sushi cooler Raw fish over ready to eat cream cheese in sushi reach. In
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline top of unit- wonton (49-50F - Cold Holding); raw chicken (50F - Cold Holding); raw beef (50F - Cold Holding), ambient air in cooler reading at 42F cold holding, operator states had lid open for lunch rush suggested rapid chill on items retemped at raw chicken 42F, raw beef 38F, and wontons 40F hibachi station- raw beef (51F - Cold Holding); raw chicken (46F - Cold Holding) operator placed out at 11:30 found at 2:30 suggested rapid chill on items, operator added ice. Retemp raw beef at 37F, raw chicken 41F
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. Tested bucket at sushi counter at Sanitizer Bucket (Chlorine 200++ppm); operator remade bucket and retested at Sanitizer Bucket (Chlorine 100ppm)
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Covered waste receptacle not provided in women's bathroom. In employee bathroom and customer bathroom
Equipment and utensils not properly air-dried - wet nesting. On cups at server station.
Equipment in poor repair. Ice machine door Tear on reach in freezer at sushi bar
In-use tongs stored on equipment door handle between uses. On fryer handle on cookline
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar and flour In rice wine vinegar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated grease in kitchen Reach in chest freezer at hibachi station gaskets black like substance
Stored food not covered. Crispy noodles on wire shelf not covered
Wet wiping cloth not stored in sanitizing solution between uses. On prep table
Working containers of food removed from original container not identified by common name. Unlabeled flour for breading Chicken
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.