GOODTOWN BUFFET

Name: GOODTOWN BUFFET
Address: 218 NE 8 ST, HOMESTEAD, FL, 33030, US
Rating: 0

218 NE 8 ST, HOMESTEAD, FL 33030

License #2338239

🍽️ American ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 26, 2026 · 28 findings · 5 critical

Routine - Food (follow-up)

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Quick take

GOODTOWN BUFFET in HOMESTEAD 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 6 times from Florida DBPR, with the most recent inspection on September 26, 2026. Across those visits, inspectors documented 154 total violations — 31 critical, 39 major, 84 minor.

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The latest inspection on September 26, 2026 shows 28 observation rows: 5 critical, 6 major, and 17 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

83%

Inspector notes

114

Coverage note

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

F record

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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: Call Back - Admin. complaint recommended
[16-03-4] Accumulation of debris inside warewashing machine. Observed interior of dishwasher heavily soiled.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cups used as scoops in rice container.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed equipment at cook line. And walk in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed black fans at prep table in the middle of the kitchen heavily soiled with dust.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed green, blue, white, yellow cutting boards in the kitchen.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[36-22-4] Floor area(s) covered with standing water. Observed inside of the walk in cooler. Observed in some areas in the kitchen.
[36-73-4] Floor soiled has accumulation of debris. Observed throughout kitchen in storage areas.
[36-17-5] Floor tiles missing and/or in disrepair. Observed in kitchen.
[08B-38-4] Food stored on floor. Observed 2 containers of raw marinated chicken stored directly on floor in the middle of the kitchen. Observed throughout walk in coolers and kitchen; multiple containers of soy sauce and vegetables on floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of equipment soiled at cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in both walk in coolers. Also observed reach in cooler in the cook line.
[08B-12-5] Stored food not covered. Observed multiple containers of food in reach in cooler and freezer with no covers.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen. Also in the walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall under sink near the dishwasher soiled with black mold like substance. Observed wall under sink near the walk in coolers. Observed wall under triple sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths at cook line, and prep tables.
[12A-16-4] During callback inspection observed employee began working with food without first washing hands.
[12A-13-4] During callback inspection observed employee handled soiled utensils and then engaged in touching clean utensils.
[12A-29-4] During callback inspection observed employee touched soiled door handles and then handled clean equipments to prep food to serve to customers without washing hands.
[35A-02-8] During callback inspection observed approximately 8+ live flies flying inside the kitchen. Observed 4 live flies land on prep table located in the middle of the kitchen.
[03B-01-6] During callback inspection observed cooked chicken (86F - Hot Holding) at hot holding buffet line, as per operator for less than 1 hours.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener heavily soiled.
[31A-09-4] During callback inspection observed handwashing sink near ice machine in the kitchen black by yellow mop buckets, white buckets. Observed handwashing sink next to walk in cooler blocked by equipment.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on knife magnets.
[03F-10-5] written plan not complete for TPHC at the buffet line.

Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Warning Issued
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Probe thermometers missing, inaccurate, or uncalibrated; ambient air thermometers missing from holding units.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Establishment lacks documented procedures for employee health reporting, response to vomiting/diarrhea events, or person-in-charge knowledge of foodborne illness.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Employees engaging in food preparation without hair restraints, beard guards, or with prohibited jewelry/nail polish.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
Wet wiping cloths not stored in sanitizing solution; wiping-cloth sanitizer (chlorine or quaternary ammonium) below required minimum strength.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Disposition: Met Inspection Standards
[36-36-4] Ceiling tile missing. Observed at kitchen entrance. Observed above preparation sink.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[29-18-4] Drain cover(s) missing. Observed at cook line
[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.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed in back door screen exits.
[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.
[36-17-5] Floor tiles missing and/or in disrepair. Observed some tiles in disrepair in kitchen.
[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.
[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.
[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.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed missing grout in kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[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.
[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.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed oven interior cutting boards at cook line.
[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.
[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.
[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.
[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.

Disposition: Warning Issued
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cups used as scoops in flour container.
[14-05-4] Cardboard used to line food-contact shelves. Observed on dry food racks.
[36-36-4] Ceiling tile missing. Observed above walk in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed old license on wall at entrance.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed in back door screen exits.
[36-22-4] Floor area(s) covered with standing water. Observed throughout kitchen.
[36-73-4] Floor soiled/has accumulation of debris. Observed throughout kitchen in storage areas.
[36-17-5] Floor tiles missing and/or in disrepair. 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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of equipment soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in both walk in coolers.
[08B-12-5] Stored food not covered. Observed multiple containers of food in reach in cooler and freezer with no covers.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen.
[01B-13-4] Observed no food stop sale due to being unwholesome. 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.
[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.
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand isnt upon kitchen entrance with rag inside. Operator removed.
[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.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on knife magnets.

Disposition: Warning Issued
[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.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cups used as scoops in flour container.
[14-05-4] Cardboard used to line food-contact shelves. Observed on dry food racks.
[36-36-4] Ceiling tile missing. Observed above walk in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed old license on wall at entrance.
[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.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed in back door screen exits.
[36-22-4] Floor area(s) covered with standing water. Observed throughout kitchen.
[36-73-4] Floor soiled/has accumulation of debris. Observed throughout kitchen in storage areas.
[36-17-5] Floor tiles missing and/or in disrepair. Observed in kitchen.
[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.
[08B-38-4] Food stored on floor. Observed throughout walk in coolers and kitchen; multiple containers of soy sauce and vegetables on floor.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
[35B-02-4] Insect control device installed over food preparation area. Observed zapper stored above prep tables in center of kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of equipment soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in both walk in coolers.
[08B-12-5] Stored food not covered. Observed multiple containers of food in reach in cooler and freezer with no covers.
[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.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed rusted can on dry rack; 7 lb Thank You brand vanilla pudding.
[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.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw oysters store above green bell peppers in walk in cooler.
[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.
[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.
[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.
[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.
[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.
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand isnt upon kitchen entrance with rag inside. Operator removed.
[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.
[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-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.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on knife magnets.