NEW CJ SUPREME BUFFET
1860 S JEFFERSON ST, Perry FL 32348 · 850.567.1457
Last inspected Apr 1, 2026 · 6 visits since January 2024
APR 24
NOV 24
MAY 25
SEP 25
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate11 Basic
What the inspector wrote — 19 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Beef stored inside grocery bags inside walk-in freezer. Manager moved the beef into a food-grade pan during this inspection.
Nonfood-grade containers used for food storage - direct contact with food. Cooked shrimp stored inside unlined cardboard box inside walk-in freezer. Manager moved the shrimp into a food-grade pan during this inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Wrapped pans containing raw frozen chicken stored on shelf inside walk-in freezer above packages of fully-cooked krab. 2. Pan containing raw chicken stored on shelf above pan containing cooked rice inside walk-in cooler. Manager moved all raw foods below cooked foods during this inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On buffet line: chicken wings (118F - Hot Holding). Manager stated the wings have been held hot at the buffet for approximately one hour and reheated the wings to 198F during this inspection.
Show the remaining 15 findings ▾
Toxic substance/chemical improperly stored. Several bottles of bug poison stored on shelf above restaurant food in dry storage room. Manager removed all chemicals from the shelf during this inspection.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at three-compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade in back of kitchen soiled with old food debris and/or black substance.
Handwash sink used for purposes other than handwashing. Two chemical spray bottles stored down inside handwash sink at kitchen entrance. Manager removed the items from the sink during this inspection.
Bowl or other container with no handle used to dispense food. Two single-use cups without handles stored down inside flour bin in dry storage room.
Carbon dioxide/helium tanks not adequately secured. Three co2 tanks not secured in dry storage room.
Cardboard used to line nonfood-contact shelves. Shelving lined with cardboard throughout kitchen.
Cutting board has cut marks and is no longer cleanable. Several cutting boards with dep cut marks on shelf in back of kitchen.
Equipment in poor repair. Reach-in freezer near back door of kitchen is heavily rusted and has torn gaskets.
Food storage container/container lid cracked or broken. Cracked flour bin in dry storage room.
Food stored on floor. 1. Pan containing cut onions stored directly on floor inside walk-in cooler. 2. Container of cooking oil stored directly on floor at cookline. Manager removed both items from the floor during this inspection.
Garbage on the ground and/or pad around dumpster. Trash scattered on ground around dumpsters.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle and dumpsters sitting directly on grass and/or soil.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Nonfood-grade power drill stored on shelf in dry storage area above pasta.
Unclean building components, attachments or fixtures. Wire shelving in back of kitchen over prep sink soiled with grease.
Sep 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 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. 0 ppm chlorine.
Displayed food not properly protected from contamination. Soy sauce at buffet.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Shelf's in reach-in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fried chicken.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Stored food not covered. Broccoli in walk-in cooler.
Uncovered food stored near sink exposed to splash. Rice under paper towel dispenser.
May 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
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. Marked during inspection.
Toxic substance/chemical improperly stored. Spray bottle on dishwasher.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed.
Nov 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Displayed food not properly protected from contamination. Sauce at buffet.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over Iced during inspection cream in reachin freezer. Properly stored during inspection.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has incorrect time marking. Time corrected.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items. Dated during inspection.
Apr 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Fish over cooked chicken. Properly stored during inspection.
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. Sushi and rice. Marked during inspection.
Cleaned and sanitized equipment or utensils not properly stored. Stored by handsink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop.
Jan 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Non-food grade bags used for food container.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab at 49°, salmon at 47°, less than 4 hours per operator put in freezer.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. In starch.
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. Cooler at sushi bar.
Food not stored at least 6 inches off of the floor. Case of mushrooms on cook line.
Food stored on floor. Multiple items on floor in walk-in freezer. Properly stored during inspection.
Stored food not covered. Pans of food in chest freezer. Covered during inspection.
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.