DirtyFLRestaurant Inspection Data

GOOD TOWN BUFFET

2475 S HWY 27

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 5/29/2025

Inspection #: Visit ID: 10837678

  • N/A:No Violations Were Observed

Inspection Date: 5/9/2025

Inspection #: Visit ID: 10836009

  • 12B-02-4:Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. -employee was drinking from an open cup on cook line - From follow-up inspection 2025-05-09: **Time Extended**
  • 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -server was scooping ice and making drinks wearing a watch. - From follow-up inspection 2025-05-09: **Time Extended**
  • 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line. Corrected On-Site - From follow-up inspection 2025-05-09: **Time Extended**
  • 12A-10-4:High Priority - - From initial inspection : High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee on cook line touched face and beard then handled raw veggies on cook line. Educated operator and employee, employee washed hands. Corrected On-Site - From follow-up inspection 2025-05-09: **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation - From follow-up inspection 2025-05-09: Test device on order **Time Extended** **Corrective Action Taken**
  • 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2025-05-09: **Time Extended**

Inspection Date: 5/8/2025

Inspection #: Visit ID: 10821371

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -multiple containers in kitchen, operator removed. Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured by soda boxes.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. -employee was drinking from an open cup on cook line
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee coats hanging off dry storage racks holding food items, operator removed. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -server was scooping ice and making drinks wearing a watch.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. -soy sauce and rice noodles on floor on cook line. Operator corrected. Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice. -server area, operator corrected Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -flour container in kitchen, operator corrected. Corrected On-Site
  • 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. -raw tuna, peel and shrimp, mussels on half shell on buffet line handwashing sink on buffet line
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed mushrooms over cream cheese in walk in cooler
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -salt container on cook line, sugar container on server line
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. -lid covering rice on buffet line does not have a hinged lid.
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee on cook line touched face and beard then handled raw veggies on cook line. Educated operator and employee, employee washed hands. Corrected On-Site
  • 08B-27-4:High Priority - Food placed in soiled container/equipment. -cooked chicken was placed inside a used cardboard box. Operator removed. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef in front of raw chicken on cook line make table, operator corrected Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -panned raw chicken over panned raw beef in walk in freezer. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -seafood salad (54F - Cold Holding); cut melon (54F - Cold Holding); tomato salad (51F - Cold Holding); squid salad (52F - Cold Holding); mussels (48F - Cold Holding); tuna roll (52F - Cold Holding); salmon sushi (51F - Cold Holding); crab sushi (49F - Cold Holding)...buffet line, all held less than four hours per operator. Advised operator to use Time as a Public Health Control on buffet line. Provided and reviewed form. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -buffet/sushi line used to rinse knives or utensils
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  • 31B-02-4:Intermediate - No soap or paper towels or mechanical hand drying device provided at handwash sink on buffet line.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken and seafood salad in walk in cooler

Inspection Date: 3/20/2025

Inspection #: Visit ID: 10782740

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in freezer -floor drains
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.