CRAZY BUFFET

Name: CRAZY BUFFET
Address: 2030 PALM BEACH LAKES BLVD, WEST PALM BEACH, FL, 33409, US
Rating: 71.6

2030 PALM BEACH LAKES BLVD, WEST PALM BEACH, FL 33409

License #6012903

71.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CRAZY BUFFET in WEST PALM BEACH currently holds an InspectFL Health Score of 71.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 10, 2026. Across those visits, inspectors documented 22 total violations — 13 critical, 7 major, 2 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 March 10, 2026 shows 11 observation rows: 6 critical, 5 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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.

Disposition: Administrative complaint recommended
[01B-01-4] Dented/rusted cans present. See stop sale. 5 dented cans of lychees 4 dented cans of mandarin 1 dented can of peaches
[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. Printed consumer advisory for operator and gave it to the operator and operator posted on wall
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: raw shrimp stored over wontons - not all products commercially packaged. At walk in freezer located outside: raw fish stored over fried plantains - not all products commercially packaged. Operator stored properly
[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 poster to operator
[41-17-4] Spray bottle containing toxic substance not labeled. No label on bottle of degreaser Advised operator to label bottle
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face then grabbed clean container to put fried chicken in; no handwash Operator had employee wash hand then removed chicken from container and stored in clean container
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler: Raw fish stored over cooked chicken Flip top cooler: raw shrimp stored over sauce Operator stored properly
[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. Missing time mark for multiple products at cold and buffet as per operator products placed between 2:30pm-3:00pm Operator time marked products on timesheet paper
[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. At walk in freezer located outside: raw chicken stored over raw steaks - not all products commercially packaged. Operator stored properly
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator

Disposition: Administrative complaint recommended
[31A-11-4] Hand wash sink used for purposes other than handwashing. Hand washing sink in kitchen used to wash/rinse food storage containers. Operator advised employees of proper hand washing sink use.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Prep table mounted can opener blade visibly soiled. Operator removed to be washed, rinsed and sanitized.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched ear while scratching with finger, touched hair while repositioning hat and then handled clean utensils to cook food for customers without washing hands. Operator discussed with employee who then washed hands.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed soiled food service utensils in single compartment prep sink at sushi station and placed to dry/re-use without sanitizing. Employee washed and rinsed food storage containers in hand washing sink and placed to dry/re-use without sanitizing. Operator discussed with employees, removed utensils/containers to be properly washed, rinsed and sanitized.
[21-10-4] Visibly soiled dry wiping cloth in use on cook line. Operator removed.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed and rinsed soiled utensils/storage containers then handled clean equipment, clean utensils and prepared food without washing hands. Employee handled steel wool while scrubbing wok interior then continued handling clean equipment, clean utensils and preparing food without washing hands. Operator discussed with employees who then washed hands.

Community reaction

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Community pulse