OCEAN BUFFET

Name: OCEAN BUFFET
Address: 3109 E COLONIAL DR, ORLANDO, FL, 32803, US
Rating: 100

3109 E COLONIAL DR, ORLANDO, FL 32803

License #5816512

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

100 Grade A / 100

Excellent Health Score

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Quick take

OCEAN BUFFET in ORLANDO currently holds an InspectFL Health Score of 100 out of 100 — an A grade for consistent compliance with state food-safety standards. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 14, 2026. Across those visits, inspectors documented 55 total violations — 13 critical, 11 major, 31 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 3, 2025

The latest inspection on May 14, 2026 included 3 critical violations, 3 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

33%

Imported observations

Coverage note

Inspector notes shown when available

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

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•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Inspector notes not yet imported — showing violation categories below.

Call Back - Complied
Improper thawing methods for TCS food, and labeling/handling issues for commercially processed reduced-oxygen-packaged fish.
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.
In-use utensils stored improperly between uses — in standing water below 135°F, on equipment door handles, or in unsanitary positions.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
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.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
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.

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

Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on and iver prep tables abd fiod areas
[02D-02-4] Packaged food not labeled as specified by law. Canned beats and canned tomatoes missing label.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -Ribs thawing and Squid thawing on sink . Advised to place underneath cool running water or in fridge.
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven handle
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine strips for dishwasher
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -No hot water at hand sink next to triple sink. Operator turned on
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At handsink on cook line. Operator replaced
[35A-02-7] Live, small flying insects found 4 flying insects in dry storage 6 flying insects in prep area 1 flying insects by handsink on cook line 4 flying insects by expo prep area 2 flying insects in watermelon box 1 fly on cutting board at prep area Total 18 flying insects
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dishwasher -Exterior of flour and other seasoning containers
[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. On buffet items. Per operator less than 4hrs. Operator started marking time on white board
[29-11-4] Water leaking from pipe and/or faucet/handle. Leaking pipe at handsink at warewashing area and at handsink at expo side
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Triple Sink (Quaternary 500+ppm) advised to drain sink and refill with proper concentration
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ribs 121F hot holding on speed rack. Advised to reheat to 165F for temperature recovery
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -whole crabs 48F cold holding Oysters 44-45F ; ( - Cold Holding) rice 44F raw chicken, raw shrimp cut lettuce 47F rice 42F colding, less than 4hrs per operator. Operator moved to other walk in for temperature recovery ( corrective action taken) -Walk in cooler 1: whole crabs 48F cold holding cut lettuce 47F cold holding Cooked rice 47-48F cld holding over night per operator. Operator discarded (corrected on site)
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Cracked floor in drystorage area
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cooked noodles Raw chicken over cooked noodles All in walk in cooler. Operator removed
[14-14-4] Nonfood-grade utensils used in food. -Operator is using homemade utensil on chicken. Operator discarded utensil
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Multiple sanibuckets on floor throughout kitchen
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. -Spoiled Celery in walk in cooler. Operator discarded - food debris inside ice bin . Advised to discard ice and clean, sanitize ice bin
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack speaker, and other personal items at ware washing area next to and touching clean lids . Operator removed - employee jackets hanging over sauce buckets and cases of ginger. Operator removed
[14-52-4] Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Bamboo steam baskets used for dimsom at buffet
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener - ice bucket. Operator removed to be cleaned ( corrective action taken)
[08B-48-4] Employee preparing food in warewashing area. -Employee Prepping chicken in warewashing area
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle for ice scoop stored in ice bin . Operator removed
[14-01-5] Bowl or other container with no handle used to dispense food. In flour container. Operator removed
[35B-13-4] Screening is not 16-mesh to the inch. Back door
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. In water of 112F
[31A-11-4] Handwash sink used for purposes other than handwashing. -Employee filling pitcher of water in hand sink -Plate in hand sink at warewashing area. Operator removed -scoop in handsink on cook line. Operator removed
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Hibachi hand sink slow draining
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over multiple ready to eat items in cooler. Operator removed
[08B-12-5] Stored food not covered. Bowl of Flour in dry storage area Rice in dry storage area
[29-19-4] Standing water in floor drain/floor drain draining very slowly. By ice machine
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken over raw fish in walk in cooler. Operator removed
[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.
[08B-47-4] Food not stored at least 6 inches off of the floor. -Case of celery on floor by back door. - buckets of soy sauce in walk in cooker and in dry storage on floor. Caees of ginger in floor in dry storage
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior oven
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Exterior of rice cooker had water splash crom hand sink on cook line.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw oysters over multiple unwashed fruits in walk in cooler. Operator removed
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Cut milk jug used for scooping. Operator discarded
[14-11-5] Equipment in poor repair. 1st Walk in cooler ambient temperature was 48F
[31B-03-4] No soap provided at handwash sink. At warewashing area
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in back interior soiled . Also had food debris inside. Advised to empty and clean, sanitize ice bin

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