CRYSTAL BUFFET

Name: CRYSTAL BUFFET
Address: 3160 W NEW HAVEN AVE, WEST MELBOURNE, FL, 32904, US
Rating: 76.1

3160 W NEW HAVEN AVE, WEST MELBOURNE, FL 32904

License #1506563

🍽️ American ℹ️

76.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

October 29, 2025 · 14 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CRYSTAL BUFFET in WEST MELBOURNE currently holds an InspectFL Health Score of 76.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on October 29, 2025. Across those visits, inspectors documented 41 total violations — 11 critical, 8 major, 22 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on October 29, 2025 shows 14 observation rows: 3 critical, 1 major, and 10 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

CRYSTAL BUFFET has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Both male and female doors blocked open.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on reach in freezer at stir fry station.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Bins on drying rack wet nesting.
[08B-38-4] Food stored on floor. Oil stored on floor. Box of muscles on floor in walk in cooler.
[10-08-5] Ice scoop handle in contact with ice. Ice scoop in ice machine.
[10-20-4] In-use tongs stored on equipment door handle between uses. Strainer stored on gas line to woks.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter covers in kitchen and at stir fry bar are soiled with grease. Walk in cooler gaskets soiled with mold like substance.
[08B-12-5] Stored food not covered. Sugar and sauces on cook line not covered.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall behind flat grill at stir fry station soiled with grease.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet cloth sitting on reach in freezer at stir fry station.
[08A-04-5] Raw animal food stored over or with unwashed produce. Middle walk in cooler raw chicken over green beans.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler near hand wash station raw chicken and raw beef over sauces.
[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 chicken not frozen over raw fish frozen, both repackaged.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.

Disposition: Met Inspection Standards
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups at server station
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Sushi bar
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Thawing sushi grade fish at room temperature at sushi bar. Placed in the cooler. Thawing imitation crab meet at room temperature.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Kitchen bucket 0ppm. Added bleach 50 ppm
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk sugar
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.0 ppm added more bleach 50 ppm
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees came in from being outside came in touched clean dishes and 1 other employee engaged to prep onions. Provided hand washing signs in Spanish.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over cooked mussels and shredded carrots in sushi cooler. Walk in cooler raw chicken over ready to eat sauces.
[08A-04-5] Raw fish stored over or with unwashed lemons in walk in cooler #2.
[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. Sushi rice made at 10:30 time applied
[22-02-4] East side of server station soda nozzles heavily soiled with black mold like substance.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Sushi chef washed hands in prep sink at the sushi bar.
[11-26-1] No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[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. Prep cooks