CRAZY BUFFET

Name: CRAZY BUFFET
Address: 7038 W COLONIAL DR, ORLANDO, FL, 32818, US
Rating: 0

7038 W COLONIAL DR, ORLANDO, FL 32818

License #5810919

0 Grade F / 100

Failing Health Score

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Quick take

CRAZY BUFFET in ORLANDO 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 8 times from Florida DBPR, with the most recent inspection on May 19, 2026. Across those visits, inspectors documented 180 total violations — 20 critical, 37 major, 123 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 19, 2026 shows 19 observation rows: 2 critical, 1 major, and 16 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

180

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.

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•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
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in coolers.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blades soiled. Cutting boars throughout kitchen stained with food debris. Gaskets inside reach in coolers on cook line.
[36-03-4] Cove molding at floor/wall juncture broken/missing. On wall next to the fryers on cook line the.
[10-20-4] In-use tongs stored on equipment door handle between uses. Employee removed tongs from equipment on cook line.
[14-11-5] Equipment in poor repair. Bottom of door on second cooler at the end of cook line in disrepair. Reach in cooler gaskets on cook line torn.
[14-01-5] Bowl or other container with no handle used to dispense food. Employee removed cups from bulk containers of rice and flour in dry storage.
[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. Employee removed chicken on speed rack over beef in walk in freezer.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on prep table in kitchen.
[02D-01-5] Working containers of food removed from original container not identified by common name. All bulk containers of rice, flour cornstarch and salt.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Employee turned on water over krab thawing in 3 compartment sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Employee removed several towels on prep tables throughout kitchen and placed in bucket.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Door handles on coolers throughout kitchen.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. In storage closet.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exit door of kitchen.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee removed personal food from walk in cooler next to prep sink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Employee removed raw crab from over cooked chicken in walk in cooler.
[08B-47-4] Food not stored at least 6 inches off of the floor. Shelving in all walk in coolers.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls in all walk in coolers soiled.
[08B-38-4] Food stored on floor. Boxes of oil on cook line. Boxes of seafood,corn and beef in walk in freezer. Boxes of unwashed produce in walk in cooler.

Disposition: Inspection Completed - No Further Action
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Employee turned water on constant stream over chicken in triple sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Employee removed towels on prep tables throughout kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Operator cleaned and sanitized can opener blade soiled with food debris. Cutting boards soiled throughout kitchen.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Throughout kitchen.
[25-05-4] Single-service articles improperly stored. Boxes of single service utensils on floor at server station and in dry storage.
[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 jackets and book bags on shelves with clean dishes in kitchen.
[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. Employee removed chicken on sheet pans from over krabragoon on sheet pans on speed rack in walk in freezer.
[02D-01-5] Working containers of food removed from original container not identified by common name. All bulk containers of rice, flour and sugar no label.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. In dry storage.
[41-17-4] Spray bottle containing toxic substance not labeled. Employee labeled bottle of surface cleaner in ware washing area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exit door of kitchen.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Employee removed water from container at hibachi station.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment soiled in kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Stand up reach in cooler at entrance of kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable. In kitchen.
[14-38-4] Food storage container/container lid cracked or broken. Employee removed chicken in cracked container.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in coolers.
[10-20-4] In-use tongs stored on equipment door handle between uses. Employee removed tongs from pipe on cook line.
[08B-47-4] Food not stored at least 6 inches off of the floor. 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. Employee removed chicken from over shrimp in walk in cooler.
[14-11-5] Equipment in poor repair. Reach in door gaskets torn at hibachi station.
[08B-38-4] Food stored on floor. Boxes of oil on cook line.
[14-01-5] Bowl or other container with no handle used to dispense food. Employee removed several cups from bulk containers throughout kitchen.

Disposition: Inspection Completed - No Further Action
[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. Spoon in rice. Manager removed.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Walk in cooler shelves.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood
[31A-09-4] Handwash sink not accessible for employee use at all times. Cart in front of sink and items inside of sink. Manager removed items.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[33-16-4] Open dumpster lid.
[36-22-4] Floor area(s) covered with standing water. Floor located at Habatchi station.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[41-17-4] Bowl containing toxic substance not labeled. Pink substance at sushi bar.
[08B-38-4] Food stored on floor. Multiple case of food in freezer.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At splitter. added vacuum
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On the counter located next to spices.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw, egg, mussels, shrimp located at Hibachi station. On time control
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Raw, egg, mussels, shrimp located at Hibachi station.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. RAID in spray can.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Medium beige cutting boards
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Next to triple sink. Manager replaced.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked ribs . Manager moved fish.
[14-11-5] Equipment in poor repair. Torn gaskets on reach in cooler.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 89F located at hibachi station
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager cleaned.

Disposition: Call Back - Complied
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta with sauce.
[14-01-5] Bowl or other container with no handle used to dispense food. Used in rice container
[33-16-4] Open dumpster lid.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Holes in dry storage area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Nail clippers above cook line. Manager removed.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 3 tanks n dry storage
[41-17-4] Spray bottle containing toxic substance not labeled. Add cleaner
[08B-47-4] Food not stored at least 6 inches off of the floor. Oil on cook line.
[35B-03-4] Outer openings not protected with self-closing doors.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Fish over raw chicken wings n walk in cooler.
[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. Pasta with sauce , spoon handle inside pasta.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table next to rice pot.
[31A-09-4] Handwash sink not accessible for employee use at all times. Cart in front of sink located next to triple sink. Staff moved cart.
[36-73-4] Floor soiled/has accumulation of debris. Dry storage area
[22-31-4] Non-pitting surface rust on food-contact equipment. Shelves in walk-in cooler
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Ice machine
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Sink in dry storage area
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Over dish area
[35B-13-4] Screening is not 16-mesh to the inch.

Disposition: Inspection Completed - No Further Action
[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 newest employee.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters extremely soiled. -vent cover, ceiling in walk-in cooler slightly soiled.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washing and rinsing pans, then returning them to cook line without sanitizing. Advised, pans returned to dish area.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -missing at mop sink.
[35B-13-4] Screening is not 16-mesh to the inch. Exterior door has a gap at the threshold that opens to the outside. -back door screen not proper size, gap under door.
[31A-09-4] Handwash sink not accessible for employee use at all times. -next to 3 compartment sink, items in hand wash sink and blocked by cart.
[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. -for newest employees.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken above shredded cheese in reach in cooler on cook line. Operator rearranged shelves. -raw shell eggs above celery unwashed in walk-in cooler. Operator rearranged.
[14-01-5] Bowl or other container with no handle used to dispense food. -plastic to go containers with no handles in multiple dry goods containers.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. -multiple shelf units in walk-in coolers severly rusted.
[35A-03-4] Dead roaches on premises. -1 dead roach on floor under 3 door cooler. Operator removed.

Disposition: Emergency Order Callback Time Extension
[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. Pasta with sauce , spoon handle inside pasta.
[14-01-5] Bowl or other container with no handle used to dispense food. Used in rice container
[22-31-4] Non-pitting surface rust on food-contact equipment. Shelves in walk-in cooler
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Ice machine
[33-16-4] Open dumpster lid.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Nail clippers above cook line. Manager removed.
[41-17-4] Spray bottle containing toxic substance not labeled. Add cleaner
[08B-47-4] Food not stored at least 6 inches off of the floor. Oil on cook line.
[35B-13-4] Screening is not 16-mesh to the inch.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table next to rice pot.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Over dish area
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Holes in dry storage area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta with sauce.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Sink in dry storage area
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 3 tanks n dry storage
[31A-09-4] Handwash sink not accessible for employee use at all times. Cart in front of sink located next to triple sink. Staff moved cart.
[35B-03-4] Outer openings not protected with self-closing doors.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Fish over raw chicken wings n walk in cooler.
[16-54-4] Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturers specifications. 150
[36-73-4] Floor soiled/has accumulation of debris. Dry storage area
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Disposition: Emergency Order Callback Not Complied
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta with sauce.
[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. Pasta with sauce , spoon handle inside pasta.
[22-31-4] Non-pitting surface rust on food-contact equipment. Shelves in walk-in cooler
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Ice machine
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go boxes on cook line .manager turned them over.
[29-49-6] Standing water in bottom of reach-in-cooler.
[33-16-4] Open dumpster lid.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 3 tanks n dry storage
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[35B-13-4] Screening is not 16-mesh to the inch.
[16-54-4] Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturers specifications. 150
[14-01-5] Bowl or other container with no handle used to dispense food. Used in rice container
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta sauce (50F - Cold Holding); pork (50F - Cold Holding); muscles (61F - Cold Holding); krab (47F - Cold Holding) from yesterday. Reach in cooler ambient temp 48F.
[41-17-4] Spray bottle containing toxic substance not labeled. Add cleaner
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table next to rice pot.
[31A-09-4] Handwash sink not accessible for employee use at all times. Cart in front of sink located next to triple sink. Staff moved cart.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Over dish area
[08B-47-4] Food not stored at least 6 inches off of the floor. Oil on cook line.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Holes in dry storage area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Nail clippers above cook line. Manager removed.
[36-22-4] Floor area(s) covered with standing water. Dry storage area throughout
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Fish over raw chicken wings n walk in cooler.
[36-73-4] Floor soiled/has accumulation of debris. Dry storage area
[35A-03-4] 1 dead roach underneath prep table by cooks line.
[35A-05-4] 2 live roaches in ice machine by 3 compartment sink. 3 live roaches underneath rolling dish cart by dish machine. 2 live roaches at dish machine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Sink in dry storage area
[35B-03-4] Outer openings not protected with self-closing doors.

Disposition: Emergency order recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta with sauce.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta sauce (50F - Cold Holding); pork (50F - Cold Holding); muscles (61F - Cold Holding); krab (47F - Cold Holding) from yesterday. Reach in cooler ambient temp 48F.
[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. Pasta with sauce , spoon handle inside pasta.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Ice machine
[29-49-6] Standing water in bottom of reach-in-cooler.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Sink in dry storage area
[33-16-4] Open dumpster lid.
[36-73-4] Floor soiled/has accumulation of debris. Dry storage area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Nail clippers above cook line. Manager removed.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 3 tanks n dry storage
[41-17-4] Spray bottle containing toxic substance not labeled. Add cleaner
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table next to rice pot.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Fish over raw chicken wings n walk in cooler.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[16-54-4] Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturers specifications. 150
[35B-13-4] Screening is not 16-mesh to the inch.
[14-01-5] Bowl or other container with no handle used to dispense food. Used in rice container
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go boxes on cook line .manager turned them over.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Holes in dry storage area.
[08B-47-4] Food not stored at least 6 inches off of the floor. Oil on cook line.
[35B-03-4] Outer openings not protected with self-closing doors.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31A-09-4] Handwash sink not accessible for employee use at all times. Cart in front of sink located next to triple sink. Staff moved cart.
[22-31-4] Non-pitting surface rust on food-contact equipment. Shelves in walk-in cooler
[35A-03-4] Dead roaches on premises. 3 under reach in cooler located on cook line. 5 in water pan located under the reach in cooler. 4 under reach in cooler located next to Hand sink. 5 under dry storage rack
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Over dish area
[36-22-4] Floor area(s) covered with standing water. Dry storage area throughout
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
[35A-05-4] Roach activity present as evidenced by live roaches found. 2 on trap located on top of prep table on cook-line 1 under prep table located behind cook line. 10 under reach in cooler location on the cook line. 2 on trap under dish machine .

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