GRAND HARVEST BUFFET
4022 TAMPA RD STE A1, Oldsmar FL 34677 · 727-225-1075
Last inspected Apr 3, 2026 · 6 visits since December 2023
DEC 23
MAY 24
OCT 25
APR 26
≈ ERRATIC
4 inspections, swinging between A and D. 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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024023673 | Feb 13, 2024 | May 21, 2024 | $160 |
Inspection history
6 visits, newest first
Apr 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate4 Basic
What the inspector wrote — 13 findingsThe state's own report →
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. Lines for detergent and chlorine were mixed up. They were corrected during inspection and read 50ppm
Stop Sale issued due to food not being in a wholesome, sound condition. Fresh tuna in ROP packaging not removed from package before thawed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 50F cold hold, beef 46F cold hold, chicken 46F cold hold. All foods were in the unit for less than 4 hours prior to inspection. Operator iced down meats. Second temperature at 3:20pm shrimp41F cold hold, beef 40F cold hold, chicken 41F cold hold
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken Kabobs 119F hot hold. Second temperature taken at 3:20pm was3:52 hot hold
Show the remaining 9 findings ▾
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.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Handwash sink used for purposes other than handwashing. Packaged fish thawing in the handwashing sink behind the sushi bar. Fish was removed from the hand wash sink
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.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 4 packages of raw tuna
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and jacket on shelf where food is stored. Operator relocated employees personal belongings
Stored food not covered. Walk in cooler ambient temperature- pasta,mussels, chicken, operator covered foods during inspection
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Temperature was 41F. Shrimp getting ready to go into prep.
Oct 30, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
May 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling tile missing. Dish area.
May 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw oysters dated 5/17/2024 found at 47f, these have been discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef 45f, raw steak 46f, cooked octopus 47f, repair called, freezer door opened to cooler unit for quick chill until repair arrives. Raw oysters dated 5/17/2024 found at 47f, these have been discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling tile missing. Dish area.
Exterior door has a gap at the threshold that opens to the outside.
Feb 13, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Many new employees, very few have trained. Operator to set up training for new employees.
Dec 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded.
0 High priority7 Intermediate2 Basic
Show 9 findings ▾
Clam/mussel/oyster tags not marked with last date served.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Many new employees, very few have trained. Operator to set up training for new employees.
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.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. All fish cryovac today was opened. Operator will no longer pull a vacuum and cryovac proteins.
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. Printed and posted.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In-use tongs stored on equipment door handle between uses.
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.