GOODTOWN BUFFET

Name: GOODTOWN BUFFET
Address: 218 NE 8 ST, HOMESTEAD, FL, 33030, US
Rating: 52.6

218 NE 8 ST, HOMESTEAD, FL 33030

License #2338239

52.6 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

GOODTOWN BUFFET in HOMESTEAD currently holds an InspectFL Health Score of 52.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 2, 2026. Across those visits, inspectors documented 82 total violations — 10 critical, 21 major, 51 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.

Read latest inspection ↓ Open 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 February 2, 2026 shows 21 observation rows: 2 critical, 5 major, and 14 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

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw marinated chicken wings (45F - Cold Holding) at cook line. As per cook for less than 45 minutes. Cook placed product in walk in cooler.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed container at ice cream reach in freezer in dining area.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed under cooking equipments soiled throughout the kitchen. Observed handwash sink soiled at kitchen entrance. Observed hood filters soiled throughout the kitchen. Observed shelves soiled at cook line. Observed some reach in cooler gaskets soiled in the kitchen. Observed exterior of equipments at cook line soiled.
[29-18-4] Drain cover(s) missing. Observed at cook line
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwash sink near walk in cooler blocked with vegetable cutting machine.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal cup of coffee store at shelve across cook line.
[36-36-4] Ceiling tile missing. Observed at kitchen entrance. Observed above preparation sink.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed in back door screen exits.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed green, blue, orange wet wiping cloth stored at cook line/ prep tables.
[27-19-4] Handwash sink does not have enough water pressure to properly wash hands. Observed no water at handwash sink in the dining area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed triple sink quat 0ppm. Manager reset triple sink. Final reading triple sink 50ppm.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor at walk in cooler soiled with food debris. Observed floor soiled near soda dispenser. Observed floor soiled in storage areas.
[08B-38-4] Food stored on floor. Observed container of muscle sauce stored on floor at walk in cooler. Observed boxes of corn stored on floor at vegetable walk in cooler.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed missing grout in kitchen.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizes TPHC for raw shrimp, muscles, cut melons, boiled egg, salads. At buffet line. No written procedures. Inspector provided form via email.
[36-17-5] Floor tiles missing and/or in disrepair. Observed some tiles in disrepair in kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed oven interior cutting boards at cook line.

Disposition: Call Back - Admin. complaint recommended
[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. Observed no form or kit; inspector provided via email.
[14-05-4] Cardboard used to line food-contact shelves. Observed on dry food racks.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of equipment soiled.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed old license on wall at entrance.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in both walk in coolers.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed in back door screen exits.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand isnt upon kitchen entrance with rag inside. Operator removed.
[36-22-4] Floor area(s) covered with standing water. Observed throughout kitchen.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 live flies in kitchen, touching raw chicken wings: 15 lbs. Operator discarded chicken wings. Observed bowl of oysters in walk in with no tag. Operator discarded oysters.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand isnt next to mop sink and hand sink outside of walk in cooler blocked by equipment.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on knife magnets.
[36-17-5] Floor tiles missing and/or in disrepair. Observed in kitchen.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen.
[08B-38-4] Food stored on floor. Observed throughout walk in coolers and kitchen; multiple containers of soy sauce and vegetables on floor.
[36-73-4] Floor soiled/has accumulation of debris. Observed throughout kitchen in storage areas.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cups used as scoops in flour container.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed no tags saved from previous cases of oysters.
[01C-01-4] No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed bowl of oysters in walk in with no tag. Operator discarded oysters.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed no tags leftover from previous orders.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[08B-12-5] Stored food not covered. Observed multiple containers of food in reach in cooler and freezer with no covers.
[36-36-4] Ceiling tile missing. Observed above walk in cooler.

Disposition: Administrative complaint recommended
[08B-38-4] Food stored on floor. Observed throughout walk in coolers and kitchen; multiple containers of soy sauce and vegetables on floor.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed rusted can on dry rack; 7 lb Thank You brand vanilla pudding.
[36-17-5] Floor tiles missing and/or in disrepair. Observed 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. Observed backpack on flour boxes. Observed several phones on prep tables. Operator had items removed during the inspection.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed old license on wall at entrance.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of equipment soiled.
[35A-02-7] Live, small flying insects found observed 3 live flies in kitchen, touching raw chicken wings. Observed 2 live flies near sushi cooler.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed no tags leftover from previous orders.
[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. Observed no form or kit; inspector provided via email.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on knife magnets.
[36-22-4] Floor area(s) covered with standing water. Observed throughout kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken above French fries in reach in across oven. Operator moved and fixed on site.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in both walk in coolers.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no certificates for all employees.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand isnt upon kitchen entrance with rag inside. Operator removed.
[36-36-4] Ceiling tile missing. Observed above walk in cooler.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 live flies in kitchen, touching raw chicken wings: 15 lbs. Operator discarded chicken wings. Observed bowl of oysters in walk in with no tag. Operator discarded oysters.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen.
[35B-02-4] Insect control device installed over food preparation area. Observed zapper stored above prep tables in center of kitchen.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw fish (72F - Cold Holding); raw shrimp (72F - Cold Holding) in standing water. As per operator, less than 2 hours.
[36-73-4] Floor soiled/has accumulation of debris. Observed throughout kitchen in storage areas.
[01C-01-4] No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed bowl of oysters in walk in with no tag. Operator discarded oysters.
[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. Observed buffet items with no time mark.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cups used as scoops in flour container.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed in back door screen exits.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw oysters store above green bell peppers in walk in cooler.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed no tags saved from previous cases of oysters.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand isnt next to mop sink and hand sink outside of walk in cooler blocked by equipment.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed over 100 dead flies on sticky tape; hanging above center prep table.
[08B-12-5] Stored food not covered. Observed multiple containers of food in reach in cooler and freezer with no covers.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly tape above prep table in center of kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at triple sink: raw fish (72F - Cold Holding); raw shrimp (72F - Cold Holding). As per operator, less than 2 hours. Operator began removing items to place on ice or in cooler.
[14-05-4] Cardboard used to line food-contact shelves. Observed on dry food racks.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed 4 hour plan in use but no written instruction. Inspector provided via email.

Community reaction

What do locals think?

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

Community pulse