CHOW'S COUNTRY BUFFET

Name: CHOW'S COUNTRY BUFFET
Address: 3125 COLUMBIA BLVD, TITUSVILLE, FL, 32780, US
Rating: 56.4

3125 COLUMBIA BLVD, TITUSVILLE, FL 32780

License #1505338

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

56.4 Grade F / 100

Failing Health Score

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Quick take

CHOW'S COUNTRY BUFFET in TITUSVILLE currently holds an InspectFL Health Score of 56.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on May 19, 2026. Across those visits, DBPR recorded 64 total findings; InspectFL has detailed violation rows for 61 of them so far.

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

None on file yet

The latest inspection on May 19, 2026 shows 10 observation rows: 1 critical, 1 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

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
[10-20-4] In-use tongs stored on equipment door handle between uses. Operator removed
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee wash wiping clothes in hand sink by kitchen entrance door
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom inside kitchen
[35A-02-7] Live, small flying insects found 3 small flying insects observed on dish machine area
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Operator removed
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt, flour not labeled. Operator labeled them
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-38-4] Food stored on floor. Box of Oil and box of ginger stored on floor. Operator removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Fan covers 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 phones on shelf in kitchen. Operator removed

Disposition: Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on equipment door handle between uses. In kitchen. Operator removed
[14-11-5] Equipment in poor repair. Torn gaskets in reach in cooler across from fryers Broken chest reach in freezer handle by kitchen entrance
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around hood area in kitchen and front counter area Hood filters soiled in grill area in kitchen and front counter Exterior of reach in coolers in kitchen
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On dry rack
[25-32-4] Reuse of single-service or single-use articles. Reuse of single service gallon jugs. Operator discarded
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones and keys stored on shelf above make table across from woks. Operator removed
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Across kitchen and sushi area. Operator placed in sanitizer buckets
[21-38-4] Wiping cloth sanitizing solution stored on the floor. On multiple areas in establishment. Operator removed
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over sweet and sour fully cooked chicken in reach in cooler across from woks. Raw fish stored above ready to eat cooked potatoes in walk in cooler. Raw salmon stored over ready to eat krab salad and ready to eat Mac and cheese in reach in cooler across from fryers. Raw chicken stored above ready to eat soy sauce in walk in cooler. Operator removed all
[31A-11-4] Handwash sink used for purposes other than handwashing. Handsink in kitchen by walk in cooler with wiping clothes stored inside. Operator removed
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar and salt containers on cook line not labeled. Operator labeled them

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers on make table not inverted. Operator corrected
[35A-02-7] Live, small flying insects found 2 live flying insects on clean dish machine rack and one in dry storage room.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In sushi station prep back area
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1 Drink on clean dish rack and 2 drinks on make table in kitchen
[29-18-4] Drain cover(s) missing. Operator placed one.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container with flour not labeled.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers on dry rack.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. None available
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hung on breading racks. Operator removed.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac and cheese (131F - Hot Holding); pot roast (127F - Hot Holding); cooked salmon (142F - Hot Holding); cooked catfish (75F - Hot Holding) Per operator for 3 hours. Put back in oven to reheat to 165F
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Operator flipped all Three mops in mop sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in cooler on grill station soiled.
[41-10-4] Toxic substance/chemical improperly stored. Dishwasher detergent stored next to cooking oil under grill. Operator removed
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. In sushi area. Operator removed
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. By meat walk in cooler. Operator added some paper towels
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In multiple units throughout restaurant. Explained to operator proper way to store employee food.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls used in rice containers. Bowls used to scoop ice in sushi area. Operator removed
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In white chest freezer and walk in freezer.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cut potatoes in reach in cooler by fryers. Operator corrected
[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. Per operator for 2 hours. Operator put all items on time plan And time marked
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen Cutting board on grill station Soda machine nozzles in sushi area
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad bar cubed cheese (51F - Cold Holding) potato salad (51F - cold Holding since 2 hours(; crabmeat salad since 2 hours (51F - Cold Holding) Had operator fill out time plan
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee rinsed wiping cloth in hand wash sink
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator filled out during inspection.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink on grill station blocked with cart
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on the floor in sushi area. Operator placed on tray.

Community reaction

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Community pulse