BANYAN CITY BUFFET

Name: BANYAN CITY BUFFET
Address: 5403 W COLONIAL DR, ORLANDO, FL, 32808, US
Rating: 67.2

5403 W COLONIAL DR, ORLANDO, FL 32808

License #5816418

67.2 Grade F / 100

Failing Health Score

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Quick take

BANYAN CITY BUFFET in ORLANDO currently holds an InspectFL Health Score of 67.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 30, 2026. Across those visits, inspectors documented 77 total violations — 17 critical, 12 major, 48 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 29, 2025

The latest inspection on March 30, 2026 shows 8 observation rows: no critical rows, 1 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

71%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Inspection Completed - No Further Action
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Employee removed towel from underneath cutting board on cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris on prep tables on cook line and in prep area.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[08B-38-4] Food stored on floor. Employee removed box of oil from floor on cook line. Employee removed bucket of soy sauce in walk in cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed jacket and cell phone from dry storage shelf.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Employee removed towels on prep table in prep area.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee removed drink in reach in cooler on cook line.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee removed personal food from shelf with restaurant food in walk in cooler.

Disposition: Call Back - Complied
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice from yesterday
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Manager added the notation on the sushi rolls.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Reach in prep table on the front counter blocked. Cook added thermometer.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Womens restroom . Door for mens left open. Manager closed the door.
[33-31-5] Unnecessary items/unused equipment on the premises. Old fryers stored in the employees restroom.
[36-62-4] Light not functioning. Hood
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quarantine strips for triple sink.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Avocado, oranges.
[14-01-5] Bowl or other container with no handle used to dispense food. Used to scoop sugar. Manager removed bowl
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Staff added sign.
[01B-19-5] Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Sushi rice from yesterday . Using time plan of 4 hours.
[41-07-4] Container of medicine improperly stored. Aspirin stored over cook line make table. Manager removed items.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks throughout cook line. Manager discarded drinks.
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Variety of meats thawed in reach in cooler on the front counter blocked. Educated staff..
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On front counter blocked.
[36-22-4] Floor area(s) covered with standing water. Throughout the cook line and under triple sink on front counter.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Educated management. Turned plastic containers on the side.
[25-32-4] Reuse of single-service or single-use articles. Jug Old produce box with cut cabbage. Manager asked staff to remove the cabbage from the boxes and rewash.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp thawing, in standing water. Staff turned on water to drain.
[24-11-4] Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates not inverted at buffet. Manager turned them over.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook on cook line. Staff added beared guard.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator call distributor for letter and printed it out.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Under round cutting board.
[08B-38-4] Food stored on floor. All foods in walk in freezer. Foods on cook line, case of oil and crawfish.
[14-38-4] Food storage container/container lid cracked or broken. Display plate at sushi bar.
[01B-01-4] Dented/rusted cans present. See stop sale. 2 cans oyster sauce Bamboo
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (79F - Hot Holding). From yesterday.
[08B-12-5] Stored food not covered. Multiple foods in walk-in cooler and freezer.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Can of raid . Manager removed the insecticide.
[02D-01-5] Working containers of food removed from original container not identified by common name. Gray bins stored under prep table with white substance.

Disposition: Warning Issued
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook on cook line. Staff added beared guard.
[14-01-5] Bowl or other container with no handle used to dispense food. Used to scoop sugar. Manager removed bowl
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quarantine strips for triple sink.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Educated management. Turned plastic containers on the side.
[25-32-4] Reuse of single-service or single-use articles. Jug Old produce box with cut cabbage. Manager asked staff to remove the cabbage from the boxes and rewash.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. 5 hand sinks in the kitchen 2 sinks in the employee restroom. Only 2 sinks with soap located on front service counter had soap. Operator provided small hand dispensers.
[33-31-5] Unnecessary items/unused equipment on the premises. Old fryers stored in the employees restroom.
[35A-02-7] Live, small flying insects found 4 flying through back kitchen area.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Reach in prep table on the front counter blocked. Cook added thermometer.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks throughout cook line. Manager discarded drinks.
[08B-12-5] Stored food not covered. Multiple foods in walk-in cooler and freezer.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Womens restroom . Door for mens left open. Manager closed the door.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Staff added sign.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator call distributor for letter and printed it out.
[24-11-4] Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates not inverted at buffet. Manager turned them over.
[36-62-4] Light not functioning. Hood
[41-07-4] Container of medicine improperly stored. Aspirin stored over cook line make table. Manager removed items.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (79F - Hot Holding). From yesterday.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On front counter blocked.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp thawing, in standing water. Staff turned on water to drain.
[08B-38-4] Food stored on floor. All foods in walk in freezer. Foods on cook line, case of oil and crawfish.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Using on buffet area and sushi rice. Operator was provided a plan.
[14-38-4] Food storage container/container lid cracked or broken. Display plate at sushi bar.
[36-22-4] Floor area(s) covered with standing water. Throughout the cook line and under triple sink on front counter.
[01B-19-5] Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Sushi rice from yesterday . Using time plan of 4 hours.
[01B-01-4] Dented/rusted cans present. See stop sale. 2 cans oyster sauce Bamboo
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Can of raid . Manager removed the insecticide.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Avocado, oranges.
[31A-09-4] Handwash sink not accessible for employee use at all times. Sink on front counter blocked with speaker. Staff removed it.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Under round cutting board.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Manager added the notation on the sushi rolls.
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice from yesterday
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Variety of meats thawed in reach in cooler on the front counter blocked. Educated staff..
[02D-01-5] Working containers of food removed from original container not identified by common name. Gray bins stored under prep table with white substance.

Community reaction

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Community pulse