ORANGE BUFFET
475 BLANDING BLVD, Orange Park FL 32073 · 9042767886
Last inspected Aug 11, 2026 · 18 visits since August 2023
NOV 24
JAN 25
AUG 25
OCT 25
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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. All buffet and sushi items have no time marking as indicated in paperwork.
★ 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 |
|---|---|---|---|
| 5--2025008267 | Nov 1, 2024 | Mar 13, 2025 | $600 |
| 5--2015052839 | Nov 25, 2015 | Dec 18, 2015 | $200 |
Inspection history
18 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate6 Basic
What the inspector wrote — 11 findingsThe state's own report →
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on threaded faucet with attached hose in prep room by the walk-in cooler.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open gallon of milk in walk-in cooler not date marked. Operator states milk opened on Sunday(today is Tuesday) and labeled the milk with the opened date.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at prep room handwash sink. Operator replenished towels.
Nonfood-grade basting brush used in food. Paint brushes used for spreading honey. Operator removed the paint brushes from prep area.
Show the remaining 7 findings ▾
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear liquid on hibachi cart. Operator identified contents as vinegar and labeled the bottle. Also, unlabeled spray bottle with clear liquid at kitchen handwash sink. Operator identified contents as degreaser and labeled the bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior lid and deflector plate of back ice machine has black mold-like substance.
Bowl or other container with no handle used to dispense food. Bowl used as a scoop in bin of sugar at service station. Operator removed the bowl.
Floor soiled/has accumulation of debris. Floor under fryers with grease and food debris build up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below hibachi grill with build up of food debris. Hood filters have grease build up. Cabinet in service station is soiled.
Open dumpster lid. Left dumpster lid is open.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage stored in top of flip top reach in cooler in kitchen. Operator removed beverage.
Dec 8, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 13, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. No proof available.
Oct 9, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (54F - Cold Holding); raw pork (63F - Cold Holding); raw chicken (60F - Cold Holding); raw shrimp (66F - Cold Holding); noodles (60F - Cold Holding); sprouts (62F - Cold Holding); cut cabbage (61F - Cold Holding)at hibachi buffet line. Per operator, all products placed on cold bar 1.5 hours prior. Pork, noodles, sprouts and cabbage voluntarily discarded by operator. Raw beef, raw chicken and raw shrimp moved to walk in freezer and approximately 20 minutes later temperature between 40F-43F.
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. No proof available.
Oct 8, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority5 Intermediate8 Basic
Show 17 findings ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sauces on counter at hibachi area not under a sneeze guard. Sauces within customer reach. Sauces placed behind hibachi counter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (54F - Cold Holding); raw pork (63F - Cold Holding); raw chicken (60F - Cold Holding); raw shrimp (66F - Cold Holding); noodles (60F - Cold Holding); sprouts (62F - Cold Holding); cut cabbage (61F - Cold Holding)at hibachi buffet line. Per operator, all products placed on cold bar 1.5 hours prior. Pork, noodles, sprouts and cabbage voluntarily discarded by operator. Raw beef, raw chicken and raw shrimp moved to walk in freezer and approximately 20 minutes later temperature between 40F-43F.
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 rice has no time marking. Operator states made at 9:30 and marked time on sushi rice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (104F/110F/98F/105F/93F - Hot Holding); shrimp (116F - Hot Holding); rice (126F - Hot Holding); black beans (101F - Hot Holding); fish (112F - Hot Holding); corn (101F - Hot Holding)on buffet line. Per operator, all products placed on the buffet approximately one hour prior. All products brought to kitchen to heat.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled.
Handwash sink used for purposes other than handwashing. Two spatulas in handwash sink at hibachi. Operator removed spatulas.
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. No proof available.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared sushi in reach in cooler at sushi area made on Monday, per operator. Today is Wednesday.
Soap dispenser at handwash sink not working/unable to dispense soap. Unable to dispense soap at handwash sink at hibachi.
Accumulation of debris inside warewashing machine. Interior of dishmachine has white and pink slime-like substance.
Bathroom facility not clean. Employee restroom toilet is soiled.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in bin of rice in dry storage room. Operator removed the bowl.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on shelf above flip top reach in cooler in kitchen. Operator removed beverage.
Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Floor under fryers is soiled. Ceiling vents above dry storage area by restrooms have dust/debris build up. Main walk in cooler fan guards are soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cabinet below soda machines is soiled. Shelf below flat grill in hibachi area is soiled.
Open dumpster lid. Dumpster lids are open. Employee closed lids.
Time/temperature control for safety food thawed in an improper manner. Krab thawing on prep table at room temperature. Employee moved krab to walk in cooler.
Aug 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority4 Intermediate7 Basic
Show 13 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. Dishmachine tested at 0ppm chlorine.
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 held on time controls with no time marking. All sushi marked appropriately during inspection. No time marking on all buffet items held on time controls. Operator marked all items during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled. Interior of both Pepsi nozzles and left Dr Pepper nozzle has build up of debris.
Handwash sink used for purposes other than handwashing. Container and lid in handwash sink in sushi area. Operator removed container and lid.
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. No employee reporting agreement for Lourdes, hired approximately two weeks ago. Provided DBPR Form HR 5030-103.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with purple liquid at back ice machine. Operator identified as degreaser and labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with pink and black mold like substance.
Bowl or other container with no handle used to dispense food. Bowl used as a scoop in bulk rice in dry storage room.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table by bag in box sodas. Operator moved all beverages.
Floor tiles missing and/or in disrepair. Multiple floor tiles missing in meat room walk-in cooler. Floor tiles missing in seafood walk in freezer.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at meat room and service station handwash sink. Provided DBPR Form HR 5030-111.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below grill in hibachi area is soiled.
Unclean building components, attachments or fixtures. Fan guards in main walk in cooler are soiled.
Jan 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 5 high priority.
5 High priority5 Intermediate10 Basic
Show 20 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. Dishmachine tested at 0ppm chlorine. Employee adjusted machine and retested at 50ppm chlorine.
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. In walk in freezer near dry storage room, speed rack with opened raw chicken stored over opened raw beef. Also, in walk in cooler, shell eggs stored over oranges and zucchini. Also, unwashed mushrooms stored over cut cabbage and cut onions. Also, raw shrimp stored over ready to eat sauces, cooked ribs and green beans in walk in cooler. Employees began to rearrange some products during inspection. Reviewed DBPR Form HR 5030-098 with operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in water at 53F on cart in front of woks. Operator states garlic placed on cart approximately 1.25 hours prior. Garlic placed in refrigerator and temperature approximately 30 minutes later is 42F.
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 rice has no time marking. Operator states prepared at approximately 11:00 and labeled rice with the time.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On outside mop sink, splitter added with attached hose on right side. Vacuum breakers absent on both sides of the splitter.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has food debris.
Handwash sink used for purposes other than handwashing. Steel scrub pad in hand wash sink next to wok area.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. Establishment has two certified food managers. Ten employees are on duty at time of inspection. Neither certified food manager at establishment at time of inspection.
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. Per operator, 12 food handlers are employed. Proof of training only available for 7 employees.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with pink liquid in kitchen and in chemical room. Unlabeled spray bottle with yellow liquid in chemical room. Two unlabeled spray bottles with pink liquid at the three compartment sink.
Cardboard used to line nonfood-contact shelves. Cardboard used to line shelving holding clean utensils and on shelf holding breading flour in prep area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of employee beverage on prep table next to green beans. Employee removed beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on shelf laying against sauces on shelf in sushi area. Operator moved backpack to appropriate location.
Equipment and utensils not properly air-dried - wet nesting. Water observed between stacked plastic cups in service station.
Floor soiled/has accumulation of debris. Floor under the fryers has grease/debris build up. Walk in freezer floor is soiled.
Food stored on floor. Case of oil and bucket of rice on floor at wok area. Case of imitation crab and raw beef on floor in walk in freezer. Multiple buckets of sauce stored on the floor in dry storage.
In-use tongs stored on equipment door handle between uses. Tongs stored on front fryer door handle. Operator removed tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cabinet under soda machine in service station is soiled. Shelf under grill in hibachi area have accumulation of food debris/grease.
Time/temperature control for safety food thawed in an improper manner. In meat prep room, imitation crab thawing at room temperature on shelving above sink, raw chicken wings in sink in standing water, raw chicken in tub of standing water on prep table and raw fish in standing water in sink. All products moved to the walk in cooler.
Water leaking from pipe and/or faucet/handle. Handwash sink in meat prep room is leaking from the faucet.
Nov 14, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Dishmachine tested at 0ppm chlorine.
Nov 4, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Dishmachine tested at 0ppm chlorine.
Nov 2, 2024■ 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. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 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. Dishmachine tested at 0ppm chlorine.
Rodent activity present as evidenced by rodent droppings found. Approximately 357 rodent droppings observed: 44 rodent droppings on top of dish machine 25 rodent droppings under dish machine area Approximately 16 rodent droppings under prep table across from dish room 2 rodent droppings under chemical system in closet Approximately 30 rodent droppings under triple sink Approximately 200 rodent droppings under shelving throughout dry storage room Approximately 20 rodent droppings to interior right of back exit Approximately 20 rodent droppings throughout sushi area
Nov 1, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 21 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority3 Intermediate11 Basic
Show 21 findings ▾
Dented/rusted cans present. See stop sale. In dry storage on speed rack, #10 can of strawberry glaze and #10 can of beets with deep denting along top and side seams.
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. Dishmachine tested at 0ppm chlorine.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Tub of opened raw chicken stored above tub of opened raw beef in walk in cooler by meat prep room. Operator rearranged to proper storage.
Rodent activity present as evidenced by rodent droppings found. Approximately 357 rodent droppings observed: 44 rodent droppings on top of dish machine 25 rodent droppings under dish machine area Approximately 16 rodent droppings under prep table across from dish room 2 rodent droppings under chemical system in closet Approximately 30 rodent droppings under triple sink Approximately 200 rodent droppings under shelving throughout dry storage room Approximately 20 rodent droppings to interior right of back exit Approximately 20 rodent droppings throughout sushi area
Stop Sale issued due to food not being in a wholesome, sound condition. In dry storage on speed rack, #10 can of strawberry glaze and #10 can of beets with deep denting along top and side seams.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in water on cart at grill at 72F. Employee states placed out approximately 1.5 hours prior. Garlic and water placed 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. No time marking on buffet items or sushi rice. Per operator, all buffet items placed out at 10:30 and sushi rice prepared at 11:00. All food products marked with correct time during inspection.
Failure to maintain freezing records on nonexempt fish for 90 days. Operator could only provided one invoice for a delivery on 10/31/2024.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has food debris. Interior of two soda nozzles on left soda machine and one nozzle on right soda machine has build up of debris.
Handwash sink used for purposes other than handwashing. Metal scrubbie in handwash sink by grills in kitchen.
Accumulation of debris inside warewashing machine. Interior of dish machine has black and pink mold-like substance.
Bowl or other container with no handle used to dispense food. Bowls used as scoops in buckets of uncooked rice in dry storage. Operator removed bowls.
Damaged/spoiled/recalled food not properly segregated. In dry storage on speed rack, #10 can of strawberry glaze and #10 can of beets with deep denting along top and side seams. Operator removed both cans from rest of supply.
Equipment and utensils not properly air-dried - wet nesting. Water observed between stacked plastic cups in service station.
Floor soiled/has accumulation of debris. Floor under left wok area and fryers are soiled with debris and grease build up.
Food stored on floor. Multiple containers of raw chicken and raw beef stored on the floor in walk in freezer. Operator moved all to shelf.
Garbage on the ground and/or pad around dumpster. Loose debris and discarded tire behind dumpster.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on cooling unit in walk in freezer by dry storage. Multiple floor tiles missing in walk in cooler at meat prep room.
In-use tongs stored on equipment door handle between uses. Pair of tongs stored on fryer door handle. Employee removed tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Pre rinse nozzle at dish machine has black mold-like substance on sprayer and handle.
Open dumpster lid. Both dumpsters have right lids open.
Nov 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority3 Intermediate10 Basic
Show 16 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. Dishmachine tested at 0ppm chlorine. Manager made service call during inspection.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook at hibachi grill cracked raw shell egg on the grill with bare hands then handled spatulas and oil ladle without washing hands first. Manager spoke to employee, employee washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, prepped cut raw chicken stored above prepped cut raw beef. Manager moved beef to proper storage.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk in kitchen reach in cooler not dated with open date. Manager states opened on Monday and dated the milk.
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. No proof of food handler training for cook, Sammy.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for time controls used on sushi rice and all buffet items. Establishment has blank form. Inspector explained written procedures and assisted with beginning of paperwork completion.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen with black mold-like substance on interior lid and deflector plate.
Floor soiled/has accumulation of debris. Floor under hibachi grill is soiled. Fan guards in first walk in cooler are soiled.
Food stored on floor. Buckets of cut potatoes stored on floor in walk in cooler. Manager moved to shelf.
In-use knife/knives stored in cracks between pieces of equipment. Multiple knives in kitchen stored between cutting board and side of adjacent flip top reach in cooler. Manager moved all knives to proper storage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At buffet, rice spoon in standing water at 82F. Manager removed water.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of customer self-service microwave at the hibachi area is soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in kitchen have grease build up. Underplating around nozzles on left soda machine in service station is soiled. Cabinet in service station is soiled.
Open dumpster lid. Both dumpsters have left lids open. Manager closed lids.
Opened employee beverage container in a cold holding unit with food to be served to customers. Two opened employee beverages in flip top reach in cooler in kitchen. Manager removed both
Time/temperature control for safety food thawed in an improper manner. Steak, krab and pork thawing at room temperature in kitchen. Employees moved all to walk in cooler.
Apr 9, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. Can of oyster sauce with denting at middle seam with sharp edges. Operator removed can from rest of supply.
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. Two sheet pans of raw portioned beef stored under sheet pan of raw portioned chicken on speed rack in walk in freezer. Operator rearranged to proper storage.
Stop Sale issued due to food not being in a wholesome, sound condition. Can of oyster sauce with denting at middle seam with sharp edges.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep table is soiled.
Handwash sink used for purposes other than handwashing. In sushi area hand wash sink, food slicer, lid and scrub brush in the sink. Operator removed all items.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in prep room. Operator replenished towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spicy crab and cut raw tuna in sushi area not date marked. Operator states both prepared yesterday approximately 9:30am. Time of inspection 1:48pm. Also, container of milk in kitchen reach in cooler not date marked. Operator states opened two days ago and marked correct open date on container.
Ceiling/ceiling tiles/vents/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Vent at kitchen entrance with debris. Floor under fryers with heavy debris. Fan guards in walk in cooler #1 are soiled.
Dead roaches on premises. One dead roach in light shield in back storage closet. Employee removed and discarded dead roach.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up present around door of walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cabinet under service station near buffet is heavily soiled. Shelf under hibachi grill with heavy debris. Cabinet under hibachi area is soiled.
Unnecessary items/unused equipment on the premises. Miscellaneous equipment/supplies stored outside back door. At dumpster, discarded cart, tire, miscellaneous items stored.
Aug 21, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 2 high priority.
2 High priority3 Intermediate11 Basic
Show 16 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed noodles (51F - Cold Holding); milk (57F - Cold Holding) in flip top reach in cooler top reach in cooler across from wok station. Per operator, both products removed from walk in cooler 2.5 hours prior. Operator moved noodles and milk to walk in freezer.
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. In-use sushi rice at sushi station not time marked. Operator stated prepared 1.5 hours prior. Correct time marking added to rice.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in meat room and prep area with staining.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand wash sink by three compartment sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared rice and macaroni noodles in walk in cooler by dish room are not dat marked. Per operator, both products prepared yesterday. Sushi in containers in sushi area missing date marking.
Accumulation of debris inside warewashing machine. Interior left of dish machine has black mold-like substance.
Bowl or other container with no handle used to dispense food. Bowl with no handle used in bucket of sugar at service station. Employee removed bowl.
Ceiling/ceiling tiles/vents-walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles and vents throughout kitchen are soiled. Fan guards in walk in cooler by dish room soiled. Floor behind cooking equipment is soiled.
Floor tiles missing and/or in disrepair. Multiple floor tiles missing in walk in cooler. Hole in swing door on kitchen right side. Cabinet in service station in disrepair. Bottom of wall in men's room stall second from the left in disrepair.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for rice at the buffet stored in standing water at 82F. Operator removed spoon from water.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach in cooler across from wok station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler across from wok station has soiled gaskets and bottom interior of cooler has accumulation of debris. Reach in cooler at entrance to side storage room has accumulation of debris in the bottom of the door tracks. Walk in cooler by office has a soiled gasket.
Stored food not covered. Multiple food products in both walk in coolers stored not covered(chicken, broccoli, mushrooms,shrimp). Breading on shelf at prep table not covered. Operator covered with lids. Also, unwashed tomatoes and cucumbers stored over cut ready to eat cucumbers.
Unnecessary items/unused equipment on the premises. Outside back door, excessive unnecessary items.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloths at sushi station and service station on nearby ledge not stored in sanitizing solution. Employee moved all to sanitizer buckets.
Working containers of food removed from original container not identified by common name. Bucket of sugar at service station not labeled.
Aug 10, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 9, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 22 violations recorded, 3 high priority.
3 High priority3 Intermediate16 Basic
Show 22 findings ▾
Container of medicine improperly stored. Bottle of cold medicine on prep table in kitchen. Operator moved to proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp in bucket at prep sink at 69F. Per operator, shrimp removed from refrigeration approximately one hour prior. Operator moved shrimp to walk in cooler. Ham in reach in cooler in kitchen at 46F. Per operator, put in cooler approximately two hours prior. Operator moved ham to walk in freezer. Salmon at sushi area at 45F. Per employee, salmon removed from refrigeration approximately 2.5 hours prior. Operator voluntarily discarded salmon. Observed beef roast (48F - Cold Holding); baked ham (46F - Cold Holding); cheese (55F - Cold Holding); beef roast (50F - Cold Holding) in walk in cooler closest to kitchen entrance. Per operator, all items held in walk in cooler overnight. See stop sale.
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. All buffet and sushi items have no time marking as indicated in paperwork.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in kitchen and meat cutting room are stained.
Handwash sink not accessible for employee use at all times. Hand wash sink in sushi area blocked by trash can.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Baked ham and beef roast in walk in cooler, per operator was prepared on Monday. No date marking present.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has black mold-like substance.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in container of flour in dry storage. Employee removed bowl.
Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Walls in dish room are soiled. Vent in dish room over dish table is soiled. Floor under hibachi station is soiled.
Clean utensils or equipment stored in dirty drawer or rack. Two tubs of utensils on bottom shelf under prep table in kitchen have accumulation of debris.
Dead roaches on premises. Observed 5 dead roaches; 2 in dining room 1 under counter at sushi 1 at prep table in hibachi area 1 in employee restroom
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in kitchen. Operator removed beverage.
Equipment in poor repair. Gasket on reach in cooler in kitchen is torn.
Floor tiles missing and/or in disrepair. Multiple floor tiles missing in walk in cooler. Also, cabinet bottoms under soda machines is in disrepair.
Food stored on floor. Shrimp in bucket stored on the floor by the prep sink. Operator moved to shelf in walk in cooler. Bucket of cut potatoes on floor in walk in cooler closest to back door.
In-use tongs stored on equipment door handle between uses. Two pairs of tongs on equipment door handle in kitchen. Operator moved to proper storage.
No conspicuously located ambient air temperature thermometer in holding unit. No thermometer in reach in cooler near storage area in the back and reach in cooler by cooking equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Excessive build up under hibachi grill on shelving. Cabinets under soda machines in service station are dirty. Under plating around nozzles of left soda machine is dirty.
Objectionable odors in bathroom or other areas of the establishment. Objectionable odor noted at service station by ice machine.
Stored food not covered. Bucket of cut potatoes in walk in cooler not covered. Baked cookies on speed rack in kitchen not covered. Employee put empty sheet pan over top layer to cover.
Unnecessary items/unused equipment on the premises. Excessive miscellaneous items stored outside back door area.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in service station tested at 0ppm-chlorine. Employee remade solution to 100ppm chlorine.
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.