ASIAN BUFFET & GRILL

Name: ASIAN BUFFET & GRILL
Address: 2091 N UNIVERSITY DR, SUNRISE, FL, 33322, US
Rating: 35.6

2091 N UNIVERSITY DR, SUNRISE, FL 33322

License #1619968

🍽️ American ℹ️

35.6 Grade F / 100

Failing Health Score

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Latest inspection

September 15, 2025 · 17 findings · 5 critical

Routine - Food

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Quick take

ASIAN BUFFET & GRILL in SUNRISE currently holds an InspectFL Health Score of 35.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 15, 2025. Across those visits, inspectors documented 88 total violations — 28 critical, 12 major, 48 minor.

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The latest inspection on September 15, 2025 shows 17 observation rows: 5 critical, 3 major, and 9 minor.

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Inspector notes

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ASIAN BUFFET & GRILL has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Operator secured.
[08B-38-4] Food stored on floor. Observed container plastic container of cooking oil stored on the floor underneath cook line.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with rice . Operator removed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatula stored in standing water temperature 78F at hibachi station.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed can opener holder/sleeve soiled with grease, food debris, dirt, slime or dust. Observed shelf with soy sauce buckets soiled with food debris and soy sauce.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have accumulation of soil residues.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Though out kitchen
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 118F-131F @3:00 cooling since 2:20 rechecked 106F-114F @ 3:30 at this rate rice will not cool to 70F . Operator placed in smaller pans and placed in walk-in cooler.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw shell eggs over unwashed bags of whole cabbage. Operator stored correctly.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over sliced washed mushrooms in true reach in cooler. Operator move to walk-in cooler.. Observed raw shell eggs stored over mayonnaise in walk-in cooler. Operator stored correctly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed dice coked pork (47F - Cold Holding); peas and carrots (47F - Cold Holding) in flip top cooler per operator held in cooler overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed dice coked pork (47F - Cold Holding); peas and carrots (47F - Cold Holding) in flip top cooler per operator held in cooler overnight. Not portion or prepared today. See stop sale.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed pan covering hand washing sink. Operator removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Paper towels jammed

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at sushi station - opened can stored right on top of plates for display. Operator stored correctly.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed at drying rack by dishwasher machine.
[14-11-5] Equipment in poor repair. Walk in freezer at 34F
[36-22-4] Floor area(s) covered with standing water. Observed at walk in cooler.
[36-73-4] Floor soiled/has accumulation of debris. Observed at walk in cooler additionally at walk in freezer.
[36-17-5] Floor tiles in disrepair. Observed at walk in cooler.
[08B-38-4] Food stored on floor. Observed at office/foyer - plastic soda bottles stored directly on floor. Operator stored properly.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in cooler in front of grill.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at fountain drinks room. Operator stored properly.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in cooler at sushi station. Raw tuna stored above cream cheese. Operator stored properly.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed at walk in cooler - Raw fish stored above onions. Operator stored properly.
[01B-02-5] 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. Observed at flip top cooler. pork rib (48F - Cold Holding). As per operator item not portioned or prepared today. As per operator item held out of temperature for over 6 hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler. pork rib (48F - Cold Holding). As per operator item not portioned or prepared today. As per operator item held out of temperature for over 6 hours. See stop sale.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing station by triple at back wall. Operator provided paper towels.
[31B-03-4] No soap provided at handwash sink.observed at handwashing station at sushi station. Operator provided soap.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed at back door - sprayer bottle.

Disposition: Warning Issued
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed an accumulation of food on floor walk-in cooler.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed portioning spoon handle not stored above ready to eat spinach.
[08B-12-5] Stored food not covered. Observed bread stored uncovered in three door reach-in cooler.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed no sanitization of clean utensils at three compartment sink.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in walk-in cooler. PIC removed and stored appropriately.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed honeydew melon(45-47F @ 2:40 - Cooling since 11:00); cut tomatoes (45-47F - Cooling @ 2:40 - Cooling since 11:00); water melon (45-47F - Cooling @ 2:40 - Cooling since 11:00); cantaloupe (45-47F - Cooling @ 2:40 - Cooling since 11:00). Items did not make it to 41F in 4 hours. See stop sale.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed honeydew melon(45-47F @ 4:00 - Cooling since 11:00); cut tomatoes (45-47F - Cooling @ 4:00 - Cooling since 11:00); water melon (45-47F - Cooling @ 4:00 - Cooling since 11:00); cantaloupe (45-47F - Cooling @ 4:00 - Cooling since 11:00). Items did not make it to 41F in 4 hours. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed eel stored at 83F on prep table at sushi bar. Per operator, item has been out of temperature for approximately 30mins. Operator placed item in cooler to cool down.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed PIC with no knowledge of proper three compartment sink set up.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed stainless steel bowl or other container with no handle used to dispense chicken in flip top cooler. Operator removed
[35A-03-4] Dead roaches on premises. Observed 1 dead roach in employee bathroom. Operator removed clean and sanitized
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed three compartment sink rinse compartment was chlorinated 200+ ppm chlorine. Operator drained and filled with plain water.
[08B-38-4] Food stored on floor. Observed plastic container of frying oil stored on cook line. Operator elevated
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with flour. Operator removed Observed handle in contact with rice. Operator removed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature of 105F. Operator removed to dishwasher.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood fans surface soiled with grease, food debris, dirt, slime or dust.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw meat in reach in at hibachi station. Operator inverted items.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice noodles (45F - Cold Holding) in water. Per operator held less than two hours. Not portioned or prepared today Operator added ice to noodles Observed ribs (45F - Cold Holding) in two door glass cooler. Per operator removed from walk-in cooler less and placed into reach in than two hours. Not portioned or prepared today. Operator moved ribs to walk in cooler for quick chill.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed orange chicken 122F @ 2:00 cooling since 1:30 rechecked 116 @ 2:30 , orange chicken 119F @ 2:00 cooling since 1:30 rechecked 100F @ 2:30 orange chicken 90F @2:00 cooling since 1:30 rechecked 83F @ 2:30 all stored in deep plastic containers. Operator split chicken into shallow containers.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Oil on floor, near cook line. Operator removed.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the hibachi station spatulas in water of 78°F - operator removed.
[14-01-5] Bowl or other container with no handle used to dispense food. Reach in cooler at cook line, bowl in container of chicken - operator removed.
[35A-03-4] Dead roaches on premises. Observed approximately Dead 5 roaches on top of ice machine near cook line, approximately 30 dead roaches by dry storage area closet near party room on floor. Approximately 1 dead under box on floor, at 2nd dinning room. Approximately 1 dead roach at the coffee station on floor.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone over cans food items, at dry store area. Operator removed.
[35A-09-4] Presence of insects, rodents, or other pests. Observe approximately 20 dead insects behind white reaching freezer at sushi bar station. Observed approximately 20 Dead flies all over the window sill, by the left side customer dining station. Approximately 3 dead flies by the right dining
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, Raw shrimp over cut potatoes. Operator moved raw shrimp to lower shelf.
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee handling dirty dishes then proceeded to grab clean cup and drink to serve to customer- educated operator employee washed hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass reach in cooler, near cook line; tofu (59F) Cold Holding; miso (57fF) Cold Holding. raw bean sprouts (56-58F)- cold holding, krab rangoon filling (56-58F)- cold holding. Food not portioned or prepared today. Ambient temperature cooler 50F. Operator moved food to walk in cooler for quick chill.
[03F-02-5] 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. See stop sale. No time mark for all tcs food items at buffet - operator marked for remaining 3 hours.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At glass reach in cooler near cookline-raw egg whites (56F- 58F) at 11:26- to 58F at 12:30 cooling since 10:30am, raw egg yolk (58F) - at 11:26- to 58F at 12:30cooling since 10:30am- operator states food left counter- at current rate of cooling food will not reach 41F within remaining 1.5 hours - operator placed in walk in cooler to quick chill.