YOUNG'S BUFFET

Name: YOUNG'S BUFFET
Address: 4700 BABCOCK ST NE #27, PALM BAY, FL, 32905, US
Rating: 66.6

4700 BABCOCK ST NE #27, PALM BAY, FL 32905

License #1505596

🥡 Chinese ℹ️

66.6 Grade F / 100

Failing Health Score

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Latest inspection

February 18, 2026 · 10 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

YOUNG'S BUFFET in PALM BAY currently holds an InspectFL Health Score of 66.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on February 18, 2026. Across those visits, inspectors documented 57 total violations — 10 critical, 8 major, 39 minor.

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Record snapshot

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The latest inspection on February 18, 2026 shows 10 observation rows: 1 critical, 1 major, and 8 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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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.

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Community reaction

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YOUNG'S 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: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice makers have small amount of mold like substance on deflection plates.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard lining shelves on cook line.
[14-11-5] Equipment in poor repair. Walk in freezer door gasket torn at bottom opening edge of door. Reach in freezer left door handle broken leaving a sharp edge that may cut employee.
[38-11-4] Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Lighting in kitchen is not providing 50 foot candles, had to use flash light to see shelving.
[08B-38-4] Food stored on floor. Three buckets of chopped potatoes stored on floor in walk in cooler.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on gas line at woks.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Make table gaskets soiled. Both walk in cooler gaskets soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Make table bottom shelf soiled with old food debris.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw bacon over raw salmon in walk in cooler.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sweet and sour chicken made yesterday not date marked.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. All cook line equipment.
[24-06-4] Clean utensils or equipment stored in dirty bins under prep table.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Stored on table next to rice warmer.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack stored on shelf with food.
[23-03-4] Gaskets on the 2 door upright cooler soiled. Shelves on cook line soiled with food debris. Exterior of all cook line equipment heavily soiled with grease. Hood filters soiled. Fans mounted to walls heavily soiled. Sneeze guard glass top shelf soiled with dust.
[36-50-4] Hood and suppression lines heavily soiled with grease.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[51-13-4] No Heimlich maneuver/choking sign posted. None on site, provided to operator.
[08B-12-5] Stored sauces in the prep area not covered.
[33-31-5] Unnecessary items/unused equipment on the premises. Fryer, slicer meat grinders stored in facilities where old food debris in contact of equipment.
[36-27-5] Wall soiled with accumulated with mold like substance above dry storage shelf in the prep area near 3 walk in cooler.
[35A-02-7] 1 Live, small flying insects found in kitchen near trash can.
[08A-02-6] Pans of raw pork and raw shrimp over ready to eat sauces in the walk in cooler. Walk in cooler 2 raw fish over the spinach.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Advised operator to add to time control plan. cheese cake (65F - Cold Holding); Eggs at buffet 51F cold hold
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork dumplings at the buffet 109F, cook took back to kitchen to reheat to 165F.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[22-02-4] Interior of upright reach in cooler soiled.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Dish area
[41-17-4] Spray bottle containing toxic substance not labeled. Glass cleaner.