KOUYOU BUFFET

Name: KOUYOU BUFFET
Address: 8000 W SAMPLE ROAD, MARGATE, FL, 33065, US
Rating: 41.8

8000 W SAMPLE ROAD, MARGATE, FL 33065

License #1624898

🍱 Japanese/Sushi ℹ️

41.8 Grade F / 100

Failing Health Score

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Latest inspection

September 14, 2026 · 7 findings · 2 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

KOUYOU BUFFET in MARGATE currently holds an InspectFL Health Score of 41.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 14, 2026. Across those visits, inspectors documented 66 total violations — 15 critical, 18 major, 33 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 22, 2025

The latest inspection on September 14, 2026 shows 7 observation rows: 2 critical, 3 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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KOUYOU 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.

Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Inspection Completed - No Further Action
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.
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.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Employee personal items, cosmetics, or toiletries stored in or above food prep areas, food, or clean equipment.
Operating with an expired DBPR license, license not displayed, license decals missing on mobile units, or operating without a license.
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
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee at main cook line drinking from open container.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee water bottles in reach in coolers.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Plumbers wrench on dry goods shelf above open container of breadcrumbs. Manager removed wrench.
[08B-12-5] Stored food not covered. In walk in freezer, containers of fried chicken not labeled for when produced.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall area around end of cook line soiled.
[02D-01-5] Working containers of food removed from original container not identified by common name. Multiple bulk dry goods containers in dry storage missing labels.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, trays of diced raw chicken and wrapped raw salmon above trays of raw vegetable rangoons. Manager rearranged all trays for proper separation.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 1) In walk in cooler speed rack, tray of raw chicken above tray of vegetable rangoon. 2) In kitchen fliptop lower cooler, container of raw shrimp above container of noodles. 3) In habachi reach in cooler, bowl of raw shell eggs above container of cooked noodles. Manager rearranged all items for proper separation.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler speed rack, trays of raw chicken and beef above container of cut raw calamari. Manager rearranged all items for proper separation.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup along baffle in ice machine. Employee removed mold and cleaned.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tank by walk in freezer not secured. Manager replaced cord to secure tank.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on dry goods shelf with canned goods and single service items. Employee removed bag.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink cup in reach in cooler at hibachi station. Employee removed cup.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, bus pans of unpackaged raw pork and chicken above buckets of sauces. Employee rearranged all items for proper separation.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sushi bar left case, SUSHI CASES x 3 - LEFT - krab sticks (65F - Cold Holding); cream cheese (64F - Cold Holding); cooked tofu (65F - Cold Holding). Observed unit not in operation. Per employee out of temperature in unit 3 hrs. Employee removed items back to reach in cooler.
[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. Bulletin provided to be posted.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit missing.
[41-17-4] Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by hand sink in cooking area. Manager labeled as degreaser.