CHINA A BUFFET

Name: CHINA A BUFFET
Address: 5407 W IRLO BRONSON MEMORIAL HWY, KISSIMMEE, FL, 34746, US
Rating: 24.3

5407 W IRLO BRONSON MEMORIAL HWY, KISSIMMEE, FL 34746

License #5911115

🥡 Chinese ℹ️

24.3 Grade F / 100

Failing Health Score

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Latest inspection

April 9, 2026 · 11 findings · 5 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHINA A BUFFET in KISSIMMEE currently holds an InspectFL Health Score of 24.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on April 9, 2026. Across those visits, inspectors documented 119 total violations — 34 critical, 14 major, 71 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 18, 2026

The latest inspection on April 9, 2026 shows 11 observation rows: 5 critical, 1 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

119

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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DBPR

Community reaction

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Community pulse

Would you eat here?

CHINA A BUFFET 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: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep table with rice cooker.
[13-02-4] Employee with ineffective hair restraint while engaging in food preparation. Operator preparing food with no hair restraint.
[08B-38-4] Food stored on floor. Containers of oil by handwashing sink on floor
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of white reach-in cooler and freezer. Dry storage shelving.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Cooked Shrimp thawing on trip sink counter.
[41-07-4] Container of medicine improperly stored. Medicine stored on counter with rice cookers.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator handling cellphone and went back to handle utensils for serving food. Educated operator.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over cooked chicken in white reach-in freezer.
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneeze guard for front line does not protect food, only has overhead protection. Food is served to customers from front line.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Consumer had bit into fried chicken drum and returned to operator. Operator placed back into fryer. Operator then discarded chicken drum. Oil in fryer unwholesome.
[31A-09-4] Handwash sink not accessible for employee use at all times. Containers of oil blocking handwashing sink.

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink bottles on prep table with rice cookers.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Personal dark chocolate bar in contact with vegetables used for consumers in white reach-in cooler at back of kitchen.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation without hair restraint.
[36-17-5] Floor tiles missing and/or in disrepair. Throughout kitchen.
[08B-38-4] Food stored on floor. Gallons of oil on floor by cookine. Cases of water bottles on floor underneath prep table with rice cookers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of white reach-in cooler and reach-in freezer soiled. Interior of dry storage has accumulated flour and soiled around the gaskets.
[25-05-4] Single-service articles improperly stored. Styrofoam to-go containers on floor across from triple sink.
[41-07-4] Container of medicine improperly stored. Containers of medicine on prep table with rice cookers.
[14-31-5] Nonfood-grade bags used in direct contact with food. Cooked white rice stored in Walmart grocery bag in white reach-in cooler.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over French fries in reach-in freezer.
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneeze guard for front line does not protect food, only has overhead protection. Food is served to customers from front line.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid on bottom shelf of table across from cook line, not labeled.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink bottles on prep table with rice cookers.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Personal dark chocolate bar in contact with vegetables used for consumers in white reach-in cooler at back of kitchen.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation without hair restraint.
[36-17-5] Floor tiles missing and/or in disrepair. Throughout kitchen.
[08B-38-4] Food stored on floor. Gallons of oil on floor by cookine. Cases of water bottles on floor underneath prep table with rice cookers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of white reach-in cooler and reach-in freezer soiled. Interior of dry storage has accumulated flour and soiled around the gaskets.
[25-05-4] Single-service articles improperly stored. Styrofoam to-go containers on floor across from triple sink.
[41-07-4] Container of medicine improperly stored. Containers of medicine on prep table with rice cookers.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee moving pans as she changed oil from fryer and then stir food with clean spoon on front line without washing hands. Employee handled cellphone several times and went to handle prep without first washing hands. Educated operator.
[14-31-5] Nonfood-grade bags used in direct contact with food. Cooked white rice stored in Walmart grocery bag in white reach-in cooler.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over French fries in reach-in freezer.
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneeze guard for front line does not protect food, only has overhead protection. Food is served to customers from front line.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried chicken, fried rice, seasoned chicken, on buffet line temping between 90F-110F, per operator items have been on buffet for 40 minutes. Operator raised temperature of hot holding wells to bring up temperature.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid on bottom shelf of table across from cook line, not labeled.

Disposition: Met Inspection Standards
[16-07-4] Accumulation of debris in three-compartment sink. Black mold like substance in sanitizing section of 3 compartment sink
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Several throughout
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. No ceiling tiles, exposed duct work
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots by refrigerator by handwashing sink Clean dishes on front counter
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered cup of coffee in steamwell with hot holding foods. Personal water bottle on prep table with rice pots Operator removed
[36-17-5] Floor tiles missing and/or in disrepair. Throughout kitchen
[08B-38-4] Food stored on floor. Boxes of oil on floor by hand wash sink
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reaching freezer by hand wash sink
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Provided operator with copy
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Surface area of burner grill Outside microwave Gaskets on all coolers Side of equipment 3 compartment sink handles and surrounding area
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. All shelves in reach in coolers
[08B-12-5] Stored food not covered. Chicken on three compartment sink Shrimp in freezer
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Thawing frozen cooked chicken at room temperature. Operator placed in refrigerator
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout
[41-07-4] Container of medicine improperly stored. Package of medicine on food prep in kitchen. Operator removed
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Broccoli in reach in refrigerator in prep area Raw pork in reach in freezer by hand wash sink
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. White shrimp over fries in freezer in prep area Raw pork over fries in reach in freezer by hand wash sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing is date marked

Disposition: Warning Issued
[41-10-4] Toxic substance/chemical improperly stored. -manager placed bottle of lye on food prep surface next to food and single service
[16-07-4] Accumulation of debris in three-compartment sink.
[22-16-4] All Reach-in cooler interior/shelves have accumulation of soil residues.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[36-73-4] Floor soiled/has accumulation of debris. Under all equipment in back
[36-11-4] Floors not maintained smooth and durable.
[08B-19-4] Food contaminated by unsanitized equipment. Noodles held inside refrigerator with soiled towel touching food directly. See stop sale for contamination
[08B-47-4] Food not stored at least 6 inches off of the floor. -case of fryer oil -bag of onions
[06-06-5] Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. -chicken, beef thawing at room temperature
[14-69-4] Ice buildup in reach-in freezer.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets, side of equipment -hood filters -3 compartment sink handles
[25-32-4] Reuse of single-service or single-use articles. No.10 cans
[25-05-4] Single-service articles improperly stored on floor.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -room temperature
[36-04-5] Utility lines are unnecessarily exposed.
[29-44-4] Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -3 compartment sink
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -manager not sanitizing dishes in 3 compartment sink, stated using small spray bottle for sanitizing
[28-27-5] Grease overflow on floor under flat top.
[14-86-1] Non-food grade paper/paper towel used as liner for food container.
[12A-18-4] Operator dried hands on clothes/apron after washing.
[12A-13-4] Operator handled soiled equipment and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -touched trash can, roach bait prior to engaging in handling food for customers
[12A-20-4] Operator washed hands with no soap. Operator rubbed hands together for less than 10-15 seconds while washing hands.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. -household roach bait
[08A-04-5] Raw animal food stored over or with unwashed produce. -raw chicken stored above whole cabbage/greens
[01B-03-5] Stop Sale issued due to adulteration of food product. -noodles
[11-27-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -squeeze bottles
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand sink filled with dishes, blocked in front by cases of oil
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked eggrolls, chicken