CRAZY BUFFET

Name: CRAZY BUFFET
Address: 7038 W COLONIAL DR, ORLANDO, FL, 32818, US
Rating: 21.9

7038 W COLONIAL DR, ORLANDO, FL 32818

License #5810919

21.9 Grade F / 100

Failing Health Score

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Quick take

CRAZY BUFFET in ORLANDO currently holds an InspectFL Health Score of 21.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on February 26, 2026. Across those visits, inspectors documented 118 total violations — 14 critical, 27 major, 77 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 26, 2026 included 2 critical violations, 2 major, and 12 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

118

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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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.

Inspection Completed - No Further Action
[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.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Throughout kitchen.
[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.
[08B-38-4] Food stored on floor. Boxes of oil on cook line.
[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.
[10-20-4] In-use tongs stored on equipment door handle between uses. Employee removed tongs from pipe on cook line.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Employee removed towels on prep tables throughout kitchen.
[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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout 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.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in coolers.
[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.
[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.

Inspection Completed - No Further Action
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Next to triple sink. Manager replaced.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[33-16-4] Open dumpster lid.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Medium beige cutting boards
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. RAID in spray can.
[08B-38-4] Food stored on floor. Multiple case of food in freezer.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Walk in cooler shelves.
[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.
[36-22-4] Floor area(s) covered with standing water. Floor located at Habatchi station.
[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.
[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
[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.

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.
[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.
[14-01-5] Bowl or other container with no handle used to dispense food. Used in rice container
[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.
[33-16-4] Open dumpster lid.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 3 tanks n dry storage
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go boxes on cook line .manager turned them over.
[22-31-4] Non-pitting surface rust on food-contact equipment. Shelves in walk-in cooler
[41-17-4] Spray bottle containing toxic substance not labeled. Add cleaner
[16-54-4] Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturers specifications. 150
[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.
[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.
[08B-47-4] Food not stored at least 6 inches off of the floor. Oil on cook line.
[35A-03-4] 1 dead roach underneath prep table by cooks line.
[36-22-4] Floor area(s) covered with standing water. Dry storage area throughout
[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.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[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.
[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.
[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.
[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
[22-31-4] Non-pitting surface rust on food-contact equipment. Shelves in walk-in cooler
[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
[36-73-4] Floor soiled/has accumulation of debris. Dry storage area
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Over dish area
[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.
[36-22-4] Floor area(s) covered with standing water. Dry storage area throughout
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go boxes on cook line .manager turned them over.
[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.
[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.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
[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.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Holes in dry storage area.
[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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