CITY BUFFET

Name: CITY BUFFET
Address: 100 LIVE OAKS BLVD, CASSELBERRY, FL, 32707, US
Rating: 0

100 LIVE OAKS BLVD, CASSELBERRY, FL 32707

License #6903920

🥡 Chinese ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

June 18, 2026 · 23 findings · 2 critical

Complaint Full

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Minor

Usually lower-risk context.

Quick take

CITY BUFFET in CASSELBERRY currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 16 times from Florida DBPR, with the most recent inspection on June 18, 2026. Across those visits, inspectors documented 356 total violations — 57 critical, 56 major, 243 minor.

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The latest inspection on June 18, 2026 shows 23 observation rows: 2 critical, 6 major, and 15 minor.

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Inspection coverage

100%

Inspector notes

356

Coverage note

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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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[32-02-4] Bathroom door left open other than during cleaning or maintenance. -both mens and womens restrooms
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - employees restroom in kitchen
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. - white cutting boards on cooks line
[35A-03-4] Dead roaches on premises. - dead bug in storage room
[13-03-4] Employee with no hair restraint while engaging in food preparation. - cooks in kitchen
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. - back doors
[33-09-4] Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. - both walk-in freezers
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[33-30-4] Unnecessary items stored in garbage enclosure. - old equipment
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken stored over sauced in walk-in cooler
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken stored over raw beef, raw pork.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. - manager washed hands in 3 compartment sink.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. - operator just stated selling oysters again 2 weeks prior
[02A-01-5] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - no time mark on sushi

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-17-4] All Walk-in cooler/freezer shelves with rust that has pitted the surface.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. - back door
[29-09-4] Faucet/handle missing at plumbing fixture. - prep sink
[36-73-4] Floor soiled/has accumulation of debris. - under fryers
[14-69-4] Ice buildup in walk-in freezer.
[36-62-4] Light not functioning. - 3 lights over cooking equipment
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. - sushi cold hold unit
[29-08-4] Plumbing system in disrepair. - cold water does not work at front counter Hand sink.
[22-41-4] 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.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
[11-26-1] 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. - 2 new hires
[22-31-4] Non-pitting surface rust on food-contact equipment. - storage shelves
[53B-13-5] 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.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-17-4] All Walk-in cooler/freezer shelves with rust that has pitted the surface.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. - back door
[29-09-4] Faucet/handle missing at plumbing fixture. - prep sink
[36-73-4] Floor soiled/has accumulation of debris. - under fryers
[14-69-4] Ice buildup in walk-in freezer.
[36-62-4] Light not functioning. - 3 lights over cooking equipment
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. - sushi cold hold unit
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
[29-08-4] Plumbing system in disrepair. - cold water does not work at front counter Hand sink.
[22-41-4] 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.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - whites cutting board on cooks line.
[11-26-1] 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. - 2 new hires
[22-31-4] Non-pitting surface rust on food-contact equipment. - storage shelves
[53B-13-5] 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.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-17-4] All Walk-in cooler/freezer shelves with rust that has pitted the surface.
[32-02-4] Bathroom door left open other than during cleaning or maintenance. - both mens and womens restrooms door open when I arrived.
[14-01-5] Bowl or other container with no handle used to dispense food. - bowl stored in bulk rice
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. - employee drink up stored above make line.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. - back door
[29-09-4] Faucet/handle missing at plumbing fixture. - prep sink
[36-73-4] Floor soiled/has accumulation of debris. - under fryers
[14-69-4] Ice buildup in walk-in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. - spatula stored on 102° water.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. - cook rite oven on cooks line
[36-62-4] Light not functioning. - 3 lights over cooking equipment
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. - sushi cold hold unit
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. - employee restroom
[29-08-4] Plumbing system in disrepair. - cold water does not work at front counter Hand sink.
[33-34-4] Storage area not maintained clean and organized. - record room
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - maintenance tools stored with food items on storage shelves.
[02D-01-5] Working containers of food removed from original container not identified by common name. - bulk flour - bulk corn starch
[41-07-4] Container of medicine improperly stored. - medicine stored above make line.
[22-41-4] 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.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee didnt wash hands before cutting vegetables. - Operator coached employee
[14-31-5] Nonfood-grade bags used in direct contact with food.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. - raid mouse bait stored on shelf above food.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - raw shrimp over ready to eat sauces in walk-in cooler.
[08A-17-6] 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. - raw salmon stored over wontons in walk-in freezer - raw chicken stored over raw beef in walk-in freezer
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. -10 droppings behind Pepsi cooler on cooks line. -approximate 60 droppings under dry storage shelves -20 droppings on food storage shelves in dry storage area. -10 droppings on #10 can goods storage rack -10 droppings under sugar rack. - 20 droppings in fire control room - 20 droppings in electrical room -10 droppings on lower shelf - 5 under ice machine - 5 under 3 compartment sink -10 droppings under dish machine -Approximately 40 droppings in records storage area -220 total -Operator clean and sweep dropping as we pointed out.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[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. -No time mark on sushi rice.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. - employee washed hands in 3 compartment sink
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - whites cutting board on cooks line.
[31A-11-4] Handwash sink used for purposes other than handwashing. -SS scrubby stored in hand sink on front counter.
[11-26-1] 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. - 2 new hires
[22-31-4] Non-pitting surface rust on food-contact equipment. - storage shelves
[53B-13-5] 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.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - ice machine in kitchen area. - ice machine in service area in front.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. - back door
[29-09-4] Faucet/handle missing at plumbing fixture. - missing cold water handle at prep area hand sink.
[08B-38-4] Food stored on floor. - cooking oil stored under wok station - bag n box in service area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. - cook rite oven on cooks line.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - dry storage area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. - cooks line
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - tools stored above food on shelf in kitchen area.
[33-31-5] Unnecessary items/unused equipment on the premises. - old equipment stored in back dumpster area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. - walk-in cooler
[02D-01-5] Working containers of food removed from original container not identified by common name. - bulk flour and corn starch
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - raw fish stored over ready to eat karb mix in reach in cooler on cooks line.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken store over raw beef at hibachi station.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - garlic in oil, operator placed in freezer for quick cool.
[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. - operator placed correct time on sushi rice
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on cooks line.
[11-26-1] 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. - new hire
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - sesame chicken, sweet n sour chicken prepared 2 days prior.
[41-17-4] Spray bottle containing toxic substance not labeled. - spray bottle with brown liquid

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. -in bright red door storage room outside of kitchen
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -rear screen door by mop sink
[33-20-4] Grease on the ground and/or pad around grease receptacle.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -walk in freezer
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -in fire control room
[35B-09-4] Screen in door torn/in poor repair - vermin present. -screen door at mop sink in rear of kitchen
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -slow draining hand sink next to ice machine
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -maintenance equipment stored on rack with food items, no adequate separation
[33-31-5] Unnecessary items/unused equipment on the premises. -prep counters outside in dumpster area no longer in use
[29-11-4] Water leaking from pipe and/or faucet/handle. -mop sink faucet leaking -pipe under 3 compartment sink by walk in units leaking
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw beef on speed rack in walk in cooler -raw beef stored with raw seafood in walk in cooler
[35A-23-4] Roach excrement and/or droppings present. -roach dropping evident along all ceiling tile dividers throughout entirety of kitchen
[53B-13-5] 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.

Disposition: Emergency order recommended
[51-11-4] Carbon dioxide/helium tanks not adequately secured. -in bright red door storage room outside of kitchen
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[50-09-4] Current Hotel and Restaurant license not displayed. -current license at time of inspection 2025, posted license 2024
[35A-03-4] Several dead roaches throughout due intense pest control treatment. Operator removed immediately when pointed out.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -rear screen door by mop sink
[36-22-4] Floor area(s) covered with standing water. -right side walk in cooler
[36-73-4] Floor soiled/has accumulation of debris. -under kitchen equipment soiled with food and grease
[33-20-4] Grease on the ground and/or pad around grease receptacle.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -walk in freezer
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -in fire control room
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters accumulation of grease -walk in cooler fan covers -under kitchen equipment soiled with accumulation of food and grease
[35B-09-4] Screen in door torn/in poor repair - vermin present. -screen door at mop sink in rear of kitchen
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -slow draining hand sink next to ice machine
[33-34-4] Storage area not maintained clean and organized. -bright red door storage room outside of kitchen -breaker box room in kitchen
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -maintenance equipment stored on rack with food items, no adequate separation
[33-31-5] Unnecessary items/unused equipment on the premises. -prep counters outside in dumpster area no longer in use
[29-11-4] Water leaking from pipe and/or faucet/handle. -mop sink faucet leaking -pipe under 3 compartment sink by walk in units leaking
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw beef on speed rack in walk in cooler -raw beef stored with raw seafood in walk in cooler
[35A-05-4] 1 live roach on wall by dish machine 1 live roach on floor in storage room 1 live roach on floor in kitchen by long make table 1 live roach on floor on its back in dining room by candy machine.
[35A-23-4] Roach excrement and/or droppings present. -roach dropping evident along all ceiling tile dividers throughout entirety of kitchen
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board next to ice machine soiled
[53B-13-5] 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.

Disposition: Emergency order recommended
[51-11-4] Carbon dioxide/helium tanks not adequately secured. -in bright red door storage room outside of kitchen
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[50-09-4] Current Hotel and Restaurant license not displayed. -current license at time of inspection 2025, posted license 2024
[35A-03-4] multiple dead roaches through establishment due to treatment, employees began cleaning all found dead roaches during follow-up inspection
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -rear screen door by mop sink
[36-22-4] Floor area(s) covered with standing water. -right side walk in cooler
[36-73-4] Floor soiled/has accumulation of debris. -under kitchen equipment soiled with food and grease
[33-20-4] Grease on the ground and/or pad around grease receptacle.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -walk in freezer
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -in fire control room
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters accumulation of grease -walk in cooler fan covers -under kitchen equipment soiled with accumulation of food and grease
[35B-09-4] Screen in door torn/in poor repair - vermin present. -screen door at mop sink in rear of kitchen
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -slow draining hand sink next to ice machine
[33-34-4] Storage area not maintained clean and organized. -bright red door storage room outside of kitchen -breaker box room in kitchen
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -maintenance equipment stored on rack with food items, no adequate separation
[33-31-5] Unnecessary items/unused equipment on the premises. -prep counters outside in dumpster area no longer in use
[29-11-4] Water leaking from pipe and/or faucet/handle. -mop sink faucet leaking -pipe under 3 compartment sink by walk in units leaking
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw beef on speed rack in walk in cooler -raw beef stored with raw seafood in walk in cooler
[35A-05-4] 2 live roaches in ceiling above dish machine in power line -1 live roach behind storage shelf far left side of drying area for dish machine(operator killed and discarded) -2 live roaches under rinse sink at dish machine (operator killed and discarded) -1 live roach on rinse sink of dish machine area (operator killed and discarded) -8 live roaches under small prep table right side of 3 compartment sink facing cooking equipment (operator killed all visible roaches and discarded) -1 live roach on bucket under 3 compartment sink facing walk in unit(operator killed and discarded
[35A-23-4] Roach excrement and/or droppings present. -roach dropping evident along all ceiling tile dividers throughout entirety of kitchen
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board next to ice machine soiled
[53B-13-5] 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.

Disposition: Emergency order recommended
[51-11-4] Carbon dioxide/helium tanks not adequately secured. -in bright red door storage room outside of kitchen
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[50-09-4] Current Hotel and Restaurant license not displayed. -current license at time of inspection 2025, posted license 2024
[35A-03-4] multiple dead roaches through establishment due to treatment, employees began cleaning all found dead roaches during follow-up inspection
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -rear screen door by mop sink
[36-22-4] Floor area(s) covered with standing water. -right side walk in cooler
[36-73-4] Floor soiled/has accumulation of debris. -under kitchen equipment soiled with food and grease
[33-20-4] Grease on the ground and/or pad around grease receptacle.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -walk in freezer
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -in fire control room
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters accumulation of grease -walk in cooler fan covers -under kitchen equipment soiled with accumulation of food and grease
[35B-09-4] Screen in door torn/in poor repair - vermin present. -screen door at mop sink in rear of kitchen
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -slow draining hand sink next to ice machine
[33-34-4] Storage area not maintained clean and organized. -bright red door storage room outside of kitchen -breaker box room in kitchen
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -maintenance equipment stored on rack with food items, no adequate separation
[33-31-5] Unnecessary items/unused equipment on the premises. -prep counters outside in dumpster area no longer in use
[29-11-4] Water leaking from pipe and/or faucet/handle. -mop sink faucet leaking -pipe under 3 compartment sink by walk in units leaking
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw beef on speed rack in walk in cooler -raw beef stored with raw seafood in walk in cooler
[35A-05-4] 2 live roaches in ceiling above dish machine in power line -1 live roach behind storage shelf far left side of drying area for dish machine(operator killed and discarded) -2 live roaches under rinse sink at dish machine (operator killed and discarded) -1 live roach on rinse sink of dish machine area (operator killed and discarded) -8 live roaches under small prep table right side of 3 compartment sink facing cooking equipment (operator killed all visible roaches and discarded) -1 live roach on bucket under 3 compartment sink facing walk in unit(operator killed and discarded
[35A-23-4] Roach excrement and/or droppings present. -roach dropping evident along all ceiling tile dividers throughout entirety of kitchen
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board next to ice machine soiled
[53B-13-5] 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.

Disposition: Emergency order recommended
[51-11-4] Carbon dioxide/helium tanks not adequately secured. -in bright red door storage room outside of kitchen
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[50-09-4] Current Hotel and Restaurant license not displayed. -current license at time of inspection 2025, posted license 2024
[35A-03-4] Dead roaches on premises. -1 dead roach from paper towel dispenser into hand wash sink next to 3 compartment sink -1 dead roach under hand wash sink in 3 compartment sink -1 dead roach in lower right corner door anchor of reach in cooler left of coming equipment
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -rear screen door by mop sink
[36-22-4] Floor area(s) covered with standing water. -right side walk in cooler
[36-73-4] Floor soiled/has accumulation of debris. -under kitchen equipment soiled with food and grease
[33-20-4] Grease on the ground and/or pad around grease receptacle.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -walk in freezer
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spatulas at hibachi station
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -in fire control room
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters accumulation of grease -walk in cooler fan covers -under kitchen equipment soiled with accumulation of food and grease
[08B-39-4] Raw fruits/vegetables not washed prior to preparation.
[35B-09-4] Screen in door torn/in poor repair - vermin present. -screen door at mop sink in rear of kitchen
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -slow draining hand sink next to ice machine
[33-34-4] Storage area not maintained clean and organized. -bright red door storage room outside of kitchen -breaker box room in kitchen
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -maintenance equipment stored on rack with food items, no adequate separation
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -thawed not under running water
[33-31-5] Unnecessary items/unused equipment on the premises. -prep counters outside in dumpster area no longer in use
[29-03-4] Water draining onto floor surface. -water from dish machine drain line over flowing onto floor
[29-11-4] Water leaking from pipe and/or faucet/handle. -mop sink faucet leaking -pipe under 3 compartment sink by walk in units leaking
[01B-01-4] Dented/rusted cans present. See stop sale. -pizza sauce can dented
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. -employee washed hands in hand sink, less than 10 seconds
[12A-20-4] Employee washed hands with no soap. -employee washed hands in 3 compartment sink no soap
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -dishes washed in 3 compartment sink not sanitized
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. -Orthene
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw beef on speed rack in walk in cooler -raw beef stored with raw seafood in walk in cooler
[35A-05-4] Roach activity present as evidenced by live roaches found. -live roaches in an amount too numerous to count in wood mount connecting 3 compartment sink used for dish washing, to wall -1 live roach in reach in cooler at cooks line -17 live roaches under rear slash guard at 3 compartment sink used for food prep outside of walk in units -25 live roaches on left side of splash guard where guard meets wall at 3 compartment sink for food prep outside walk in unit -11 roaches in box of bakery pan liner at 3 compartment sink for food prep outside of walk in units -3 live roaches in ceiling tile above right side of 3 compartment sink for food prep facing cooking equipment -2 live roaches in center holding bracket for storage shelf above 3 compartment sink facing cooking equipment -Live roaches in an amount too numerous to count under 3 compartment sink facing cooking equipment -2 live roaches in small prep table right of 3 compartment sink facing cooking equipment -40 live roaches under splash guard lip at back to back prep tables near 3 compartment sink used for dish washing -live roaches in an amount too numerous to count behind, under, and on top of back splash wall running along dish machine line -11 live roaches in cam unit above dish machine
[35A-23-4] Roach excrement and/or droppings present. -roach dropping evident along all ceiling tile dividers throughout entirety of kitchen
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -noodles (45F - Cold Holding); noodles (45F - Cold Holding); wonton (44F - Cold Holding); cut cabbage (45F - Cold Holding); cut cabbage (45F - Cold Holding); cut lettuce (45F - Cold Holding); raw shell egg (45F - Cold Holding); shrimp (45F - Cold Holding); shrimp (45F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -noodles (45F - Cold Holding); noodles (45F - Cold Holding); wonton (44F - Cold Holding); cut cabbage (45F - Cold Holding); cut cabbage (45F - Cold Holding); cut lettuce (45F - Cold Holding); raw shell egg (45F - Cold Holding); shrimp (45F - Cold Holding); shrimp (45F - Cold Holding)
[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. -sushi rice
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. -employee washed hands in 3 compartment sink
[52-03-4] Establishment advertised crab on menu/menu board but served imitation crab.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board next to ice machine soiled
[11-26-1] 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. -for some employees -provided blank copy of employee health reporting agreement
[53B-13-5] 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.

Disposition: Met Inspection Standards
[31B-03-4] No soap provided at handwash sink. -Serve station - buffet line behind flat top
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee restroom in kitchen
[14-01-5] Bowl or other container with no handle used to dispense food. -In Sugar
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[14-17-4] Dry storage shelves with rust that has pitted the surface.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee earbuds and keys stored on shelf above reach-in cooler, operator removed
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -rear kitchen door
[29-09-4] Faucet/handle missing at plumbing fixture. -Hand wash sink at buffet line -Hand wash sink in kitchen
[08B-47-4] Food not stored at least 6 inches off of the floor. -cases of cooked clams stored less than 6 inches above floor in walk-in freezer -bucket of watermelons stored on floor, operator relocated - oil jug stored on floor in kitchen, operator relocated
[33-20-4] Grease on the ground and/or pad around grease receptacle.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -walk- in freezer
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. -Tongs on grill handle
[38-01-4] Light shield damaged/in disrepair. -walk-in freezer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler shelves soiled -walk-in cooler fan covers soiled
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -tools stored above foods on dry storage shelves
[02D-01-5] Working containers of food removed from original container not identified by common name. - Sugar not labeled by common name in soda and tea area
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on roll top reach in cooler stained

Disposition: Warning Issued
[05-11-4] Ambient air thermometer not located in the warmest part of the cold holding unit. -double glass door reach-in cooler at entrance to kitchen, pulled towards front
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee restroom in kitchen
[14-01-5] Bowl or other container with no handle used to dispense food. -In Sugar
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[14-17-4] Dry storage shelves with rust that has pitted the surface.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee earbuds and keys stored on shelf above reach-in cooler, operator removed
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -rear kitchen door
[29-09-4] Faucet/handle missing at plumbing fixture. -Hand wash sink at buffet line -Hand wash sink in kitchen
[08B-47-4] Food not stored at least 6 inches off of the floor. -cases of cooked clams stored less than 6 inches above floor in walk-in freezer -bucket of watermelons stored on floor, operator relocated - oil jug stored on floor in kitchen, operator relocated
[33-20-4] Grease on the ground and/or pad around grease receptacle.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -walk- in freezer
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. -Tongs on grill handle
[38-01-4] Light shield damaged/in disrepair. -walk-in freezer
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -HWS at service station -sign states hand wash only
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler shelves soiled -walk-in cooler fan covers soiled
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -tools stored above foods on dry storage shelves
[02D-01-5] Working containers of food removed from original container not identified by common name. - Sugar not labeled by common name in soda and tea area
[22-41-4] 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. -tested 2x, 0ppm
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -black hose underneath shelf in dishwashing area
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on roll top reach in cooler stained
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -employee restroom in kitchen -HWS at serve station
[31B-03-4] No soap provided at handwash sink. -Serve station - buffet line behind flat top

Disposition: Warning Issued
[05-11-4] Ambient air thermometer not located in the warmest part of the cold holding unit. -double glass door reach-in cooler at entrance to kitchen, pulled towards front
[32-02-4] Bathroom door left open other than during cleaning or maintenance.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee restroom in kitchen
[14-01-5] Bowl or other container with no handle used to dispense food. -In Sugar
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[14-17-4] Dry storage shelves with rust that has pitted the surface.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee earbuds and keys stored on shelf above reach-in cooler, operator removed
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -rear kitchen door
[29-09-4] Faucet/handle missing at plumbing fixture. -Hand wash sink at buffet line -Hand wash sink in kitchen
[08B-47-4] Food not stored at least 6 inches off of the floor. -cases of cooked clams stored less than 6 inches above floor in walk-in freezer -bucket of watermelons stored on floor, operator relocated - oil jug stored on floor in kitchen, operator relocated
[33-20-4] Grease on the ground and/or pad around grease receptacle.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -walk- in freezer
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. -Tongs on grill handle
[38-01-4] Light shield damaged/in disrepair. -walk-in freezer
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -glass door reach in cooler
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -HWS at service station -sign states hand wash only
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler shelves soiled -walk-in cooler fan covers soiled
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -tools stored above foods on dry storage shelves
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -employee thawing frozen shrimp in standing water, operator placed under continuously flowing cold water
[29-11-4] Water leaking from pipe and/or faucet/handle. -prep sink faucet and handle leaking
[02D-01-5] Working containers of food removed from original container not identified by common name. - Sugar not labeled by common name in soda and tea area
[22-41-4] 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. -tested 2x, 0ppm
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. -License expired 04/01/2024, operator renewed license during inspection
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef over krab in walk-in freezer
[08A-17-6] 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. -raw beef over raw shrimp in walk-in freezer
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -all sushi portions stored on buffet less than 2 hours are above 41F, operator placed under Time As Public Health Control -boiled eggs 57F, per operator stored on buffet less than 1 hour, operator placed under Time As Public Health Control -Raw beef 51F, raw chicken 50F, raw shrimp 51F
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sushi rice 107F, per operator less than 2 hours, operator placed foods under Time As Public Health Control -cooked clams 112F, teriyaki chicken 100F, Fries 112F, per all foods operator stored on buffet less than 30 minutes, operator placed foods under Time As Public Health Control
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -black hose underneath shelf in dishwashing area
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on roll top reach in cooler stained
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -employee restroom in kitchen -HWS at serve station
[31B-03-4] No soap provided at handwash sink. -Serve station - buffet line behind flat top
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -cold TCS foods on buffet

Disposition: Warning Issued
[25-34-4] Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. - used to serve imitation crab stuffing
[14-17-4] Shelves with rust that has pitted the surface. - dry storage area
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[32-02-4] Bathroom door left open other than during cleaning or maintenance. - mens restroom - womens restroom
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - mens restroom and womens restrooms connected by common closet with doors on both sides. Both doors had broken or insufficient locks.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. - cook line cooler - sushi station cooler
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - energy drink on counter at sushi station
[08B-37-4] Food stored in a prohibited area. - cases of potatoes stored in maintenance room with chemicals and maintenance tools
[33-20-4] Grease on the ground and/or pad around grease receptacle.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. - bulk sauce bucket in walk in cooler
[51-13-4] No Heimlich maneuver/choking sign posted.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. - three cook line coolers.
[35B-03-4] Outer openings not protected with self-closing doors. - back door
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. - salmon Manager contacted supplier. Supplier sent through email.
[08A-04-5] Raw animal food stored over or with unwashed produce. - reach in cooler raw beef and raw chicken over avocado
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw shrimp (50F - Cold Holding); - raw beef (60F - Cold Holding); - chicken (58F - Cold Holding); - noodles (62F - Cold Holding) On hibachi station. Manager states less than 3 hours. Employee added ice to holding unit
[29-42-4] Vacuum breaker missing at faucet. - below ware wash counter
[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. - emailed to operator
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards on cook line
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. - server station
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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.
[11-26-1] 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.
[31B-03-4] No soap provided at handwash sink. - front 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. - emailed forms to operator