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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
TAKE AWAY BUFFET in FLEMING ISLAND currently holds an InspectFL Health Score of 87.3 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on January 8, 2026. Across those visits, inspectors documented 29 total violations — 7 critical, 5 major, 17 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on January 8, 2026 shows 5 observation rows: 2 critical, 0 major, and 3 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
TAKE AWAY BUFFET looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [36-73-4] Floor soiled/has accumulation of debris. Flooring at front of kitchen is soiled.
- [22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave near kitchen entrance is soiled.
- [29-08-4] Plumbing system in disrepair. Walk-in cooler is leaking water from the ceiling area around cooling unit.
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed lasagna (123F/111F - Hot Holding); chicken (126F/124 - Hot Holding); pot pie mix (125F - Hot Holding); cabbage (123F - Hot Holding); green beans (128F - Hot Holding) in warming cabinet in kitchen. Per employee, all products placed in unit at approximately 8:00. Temperatures taken at 1:15. Employee turned up the temperature of the warning cabinet.
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. See stop sale. Observed lasagna (123F/111F - Hot Holding); chicken (126F/124 - Hot Holding); pot pie mix (125F - Hot Holding); cabbage (123F - Hot Holding); green beans (128F - Hot Holding) in warming cabinet in kitchen. Per employee, all products placed in unit at approximately 8:00. Temperatures taken at 1:15. Employee turned up the temperature of the warning cabinet.
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Fast Food
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