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

🍽️ American ℹ️

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

May 19, 2026 · 19 findings · 2 critical

Complaint Full

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

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 15 times from Florida DBPR, with the most recent inspection on May 19, 2026. Across those visits, inspectors documented 323 total violations — 41 critical, 61 major, 221 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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 19 observation rows: 2 critical, 1 major, and 16 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

323

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

CRAZY BUFFET has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[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.
[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.
[36-03-4] Cove molding at floor/wall juncture broken/missing. On wall next to the fryers on cook line the.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on prep table in 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.
[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.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exit door of kitchen.
[08B-47-4] Food not stored at least 6 inches off of the floor. Shelving in all walk in coolers.
[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.
[10-20-4] In-use tongs stored on equipment door handle between uses. Employee removed tongs from equipment on cook line.
[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.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in coolers.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls in all walk in coolers soiled.
[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.
[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.
[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.
[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.
[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.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Employee removed several cups from bulk containers throughout kitchen.
[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.
[14-09-4] Cutting board has cut marks and is no longer cleanable. In kitchen.
[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.
[14-11-5] Equipment in poor repair. Reach in door gaskets torn at hibachi station.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exit door of kitchen.
[08B-47-4] Food not stored at least 6 inches off of the floor. In walk in cooler.
[14-38-4] Food storage container/container lid cracked or broken. Employee removed chicken in cracked container.
[08B-38-4] Food stored on floor. Boxes of oil on cook line.
[10-20-4] In-use tongs stored on equipment door handle between uses. Employee removed tongs from pipe on cook line.
[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.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Stand up reach in cooler at entrance of kitchen.
[25-05-4] Single-service articles improperly stored. Boxes of single service utensils on floor at server station and in dry storage.
[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.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in coolers.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Employee removed towels on prep tables throughout kitchen.
[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.
[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.
[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.
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. Employee labeled bottle of surface cleaner in ware washing area.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager cleaned.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[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.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[14-11-5] Equipment in poor repair. Torn gaskets on reach in cooler.
[36-22-4] Floor area(s) covered with standing water. Floor located at Habatchi station.
[08B-38-4] Food stored on floor. Multiple case of food in freezer.
[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.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 89F located at hibachi station
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood
[33-16-4] Open dumpster lid.
[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.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. RAID in spray can.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked ribs . Manager moved fish.
[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
[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.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At splitter. added vacuum
[41-17-4] Bowl containing toxic substance not labeled. Pink substance at sushi bar.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Medium beige cutting boards
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Next to triple sink. Manager replaced.

Disposition: Met Inspection Standards
[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
[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.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Holes in dry storage 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.
[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.
[36-73-4] Floor soiled/has accumulation of debris. Dry storage area
[08B-47-4] Food not stored at least 6 inches off of the floor. Oil on cook line.
[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.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[33-16-4] Open dumpster lid.
[35B-03-4] Outer openings not protected with self-closing doors.
[35B-13-4] Screening is not 16-mesh to the inch.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Over dish area
[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.
[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.
[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
[22-31-4] Non-pitting surface rust on food-contact equipment. Shelves in walk-in cooler
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. Add cleaner

Disposition: Met Inspection Standards
[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.
[35A-03-4] Dead roaches on premises. -1 dead roach on floor under 3 door cooler. Operator removed.
[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.
[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.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. -multiple shelf units in walk-in coolers severly rusted.
[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.
[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.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -missing at mop sink.
[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.
[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.
[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.

Disposition: Warning Issued
[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
[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.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Holes in dry storage 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.
[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.
[36-73-4] Floor soiled/has accumulation of debris. Dry storage area
[08B-47-4] Food not stored at least 6 inches off of the floor. Oil on cook line.
[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.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[33-16-4] Open dumpster lid.
[35B-03-4] Outer openings not protected with self-closing doors.
[35B-13-4] Screening is not 16-mesh to the inch.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Over dish area
[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.
[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.
[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
[22-31-4] Non-pitting surface rust on food-contact equipment. Shelves in walk-in cooler
[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.
[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

Disposition: Emergency order recommended
[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
[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.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Holes in dry storage area.
[35A-03-4] 1 dead roach underneath prep table by cooks line.
[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.
[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
[36-73-4] Floor soiled/has accumulation of debris. Dry storage area
[08B-47-4] Food not stored at least 6 inches off of the floor. Oil on cook line.
[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.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[33-16-4] Open dumpster lid.
[35B-03-4] Outer openings not protected with self-closing doors.
[35B-13-4] Screening is not 16-mesh to the inch.
[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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Over dish area
[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.
[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.
[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.
[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.
[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
[22-31-4] Non-pitting surface rust on food-contact equipment. Shelves in walk-in cooler
[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.
[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

Disposition: Emergency order recommended
[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.
[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
[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.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Holes in dry storage area.
[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
[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.
[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
[36-73-4] Floor soiled/has accumulation of debris. Dry storage area
[08B-47-4] Food not stored at least 6 inches off of the floor. Oil on cook line.
[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.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[33-16-4] Open dumpster lid.
[35B-03-4] Outer openings not protected with self-closing doors.
[35B-13-4] Screening is not 16-mesh to the inch.
[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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Over dish area
[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.
[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 .
[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.
[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
[22-31-4] Non-pitting surface rust on food-contact equipment. Shelves in walk-in cooler
[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.
[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

Disposition: Emergency order recommended
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 30 dead flies in tape traps hanging in back prep area
[23-24-4] Buildup of food debris/soil residue on equipment door handles. All reach in coolers throughout facility.
[35A-03-4] Dead roaches on premises. 2 dead roaches in glue trap on prep table at cook line Total
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee prepping food.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gate door for back kitchen exit has gap in bottom and top of door
[36-22-4] Floor area(s) covered with standing water. In walk in cooler.
[08B-38-4] Food stored on floor. Crawfish stored on the floor by cooks line. Operator removed and placed on walk in cooler.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Broken light shields in kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, and sides of all cooking equipment on cooks line and equipment throughout facility.
[29-49-6] Standing water in bottom of reach-in-cooler. In reach cooler by cooks line.
[35A-02-7] Live, small flying insects found 4 flying insects by hot water heater 3 flying insects in back storage area 20 flying insects on wall under 3 compartment sink Total 27 flying insects
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cabbage in reach in cooler operator placed chicken at bottom of the cooler.
[35A-05-4] Roach activity present as evidenced by live roaches found. 2 live roaches in glue trap on prep table at cook line 2 live roaches under prep table at cook line Total 4 live roaches
[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. At 3 compartment sink, by walk in cooler, and by walking freezer, an at server station.
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Laundry scented bleach.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided form to operator.

Disposition: Met Inspection Standards
[35B-13-4] Screening is not 16-mesh to the inch. Back door
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both ladies and men rest
[14-01-5] Bowl or other container with no handle used to dispense food. In rice
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 3 CO2 tanks in ry storage area.
[36-36-4] Ceiling tile missing. Entrance to kitchen, dry storage area, and over walk-in cooler.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. In dry storage and equipment storage area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple White and beige
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Multiple staff
[14-25-5] Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Mixing bowl for sushi
[29-09-4] Faucet/handle missing at plumbing fixture. Ladies inside restroom
[36-73-4] Floor soiled/has accumulation of debris. Throughout establishment under equipment
[08B-38-4] Food stored on floor. Soda BIB. STAFF PICKED UP
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Manager removed
[10-20-4] In-use tongs stored on equipment door handle between uses. Manager removed on cook line
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Staff removed at buffet and in kitchen area
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In reach in. Old none working in cooler.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Cabbage. Educated staff. Washed cabbage.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in and reach in coolers, soiled and with rust
[25-32-4] Reuse of single-service or single-use articles. Bucket label soy sauce for Margrine
[32-23-4] second restroom available inside the restaurant for employees
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Cooked chicken stored in raw chicken food box.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken from yesterday (51F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken from yesterday (51F - Cold Holding)
[29-34-4] Vacuum breaker missing at splitter added to hose bibb. Installed improperly
[52-03-4] Establishment advertised crab on menu/menu board but served imitation crab. At sushi bar, crab in tempura and other rolls listed as crab instead of Karbala. Manager changed All signs.
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked with cart at entrance to kitchen. Manager moved cart.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Disposition: Met Inspection Standards
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Equipment throughout kitchen.
[36-36-4] Ceiling tile missing. In dry storage area
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[14-11-5] Equipment in poor repair. Bottom of prep table in the kitchen has a hole from decay.
[14-25-5] Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Large bowl with paddle for rice
[08B-38-4] Food stored on floor. Soda BIB IN STORAGE AREA.
[36-24-5] Hole in or other damage to wall. At entrance to kitchen and cove molding on perimeter of kitchen
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour scoop. Manager removed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 110F at hibachi station.
[10-03-4] In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At buffet. Manager turned up velocity
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover and ceiling in walk-in cooler
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler and freezer
[25-06-4] Single-service articles not stored inverted or protected from contamination. Utensils and cups at buffet
[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. Sushi rice expired
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Large containers for food are heavily soiled inside and out.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Manager replaced towels.
[22-31-4] Non-pitting surface rust on food-contact equipment. Walk-in and freezer shelves
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. From previous inspection on 7-22-24

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both ladies and men rest
[14-01-5] Bowl or other container with no handle used to dispense food. In rice
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 3 CO2 tanks in ry storage area.
[36-36-4] Ceiling tile missing. Entrance to kitchen, dry storage area, and over walk-in cooler.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. In dry storage and equipment storage area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple White and beige
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Multiple staff
[14-25-5] Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Mixing bowl for sushi
[29-09-4] Faucet/handle missing at plumbing fixture. Ladies inside restroom
[36-73-4] Floor soiled/has accumulation of debris. Throughout establishment under equipment
[08B-38-4] Food stored on floor. Soda BIB. STAFF PICKED UP
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Manager removed
[10-20-4] In-use tongs stored on equipment door handle between uses. Manager removed on cook line
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Staff removed at buffet and in kitchen area
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In reach in. Old none working in cooler.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Cabbage. Educated staff. Washed cabbage.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in and reach in coolers, soiled and with rust
[25-32-4] Reuse of single-service or single-use articles. Bucket label soy sauce for Margrine
[35B-13-4] Screening is not 16-mesh to the inch. Back door
[32-23-4] second restroom available inside the restaurant for employees
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Cooked chicken stored in raw chicken food box.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken from yesterday (51F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken from yesterday (51F - Cold Holding)
[29-34-4] Vacuum breaker missing at splitter added to hose bibb. Installed improperly
[52-03-4] Establishment advertised crab on menu/menu board but served imitation crab. At sushi bar, crab in tempura and other rolls listed as crab instead of Karbala. Manager changed All signs.
[53A-03-7] Time extended 60 days from the date of initial inspection.
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked with cart at entrance to kitchen. Manager moved cart.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[53B-05-5] Time extended 60 days from the date of initial inspection.

Disposition: Warning Issued
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly traps throughout kitchen with excessive insects. Staff removed
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both ladies and men rest
[14-01-5] Bowl or other container with no handle used to dispense food. In rice
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 3 CO2 tanks in ry storage area.
[36-36-4] Ceiling tile missing. Entrance to kitchen, dry storage area, and over walk-in cooler.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. In dry storage and equipment storage area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple White and beige
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Multiple staff
[14-25-5] Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Mixing bowl for sushi
[29-09-4] Faucet/handle missing at plumbing fixture. Ladies inside restroom
[36-73-4] Floor soiled/has accumulation of debris. Throughout establishment under equipment
[08B-38-4] Food stored on floor. Soda BIB. STAFF PICKED UP
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Manager removed
[10-20-4] In-use tongs stored on equipment door handle between uses. Manager removed on cook line
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Staff removed at buffet and in kitchen area
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In reach in. Old none working in cooler.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Cabbage. Educated staff. Washed cabbage.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in and reach in coolers, soiled and with rust
[25-32-4] Reuse of single-service or single-use articles. Bucket label soy sauce for Margrine
[35B-13-4] Screening is not 16-mesh to the inch. Back door
[32-23-4] Toilet/urinal not flushing/functioning properly. In mens inside restrooms handle
[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. 141F
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 on service line
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 10 droppings in equipment storage area. staff cleaned droppings. Droppings located away from food preparation area.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Cooked chicken stored in raw chicken food box.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken from yesterday (51F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken from yesterday (51F - Cold Holding)
[29-34-4] Vacuum breaker missing at splitter added to hose bibb. Installed improperly
[52-03-4] Establishment advertised crab on menu/menu board but served imitation crab. At sushi bar, crab in tempura and other rolls listed as crab instead of Karbala. Manager changed All signs.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked with cart at entrance to kitchen. Manager moved cart.
[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 at entrance to kitchen Middle kitchen Restroom inside Hibachi kitchen Manager replaced paper towel. Cook fix dispenser I at Hibachi
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.