GOOD TOWN BUFFET
With 5 documented inspections, GOOD TOWN BUFFET in CLERMONT has achieved a 2.6/5 food safety rating. Recent inspections indicate some food safety concerns.
2475 S HWY 27
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection Date: 8/15/2025
Inspection #: Visit ID: 10901948
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -operator chained. Corrected On-Site Repeat Violation
- 35A-03-4:Basic - Dead roaches on premises. -dry storage, operator cleaned and sanitized Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -dish area
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -back door
- 08B-38-4:Basic - Food stored on floor. -by hand sink on cook line. Operator corrected Repeat Violation
- 36-24-5:Basic - Hole in or other damage to wall in kitchen
- 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. -sugar container Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. -operator removed Corrected On-Site
- 36-62-4:Basic - Light not functioning on cook line
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. - sushi cooler
- 24-11-4:Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. -operator inverted. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. -wontons in reach in freezer, operator covered. Corrected On-Site
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -hand sink in dish area
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -cutting board on cook line Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. -server area in kitchen, operatormoved Corrected On-Site
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. -fried noodles, dumpling sauce, green onions Corrected On-Site Repeat Violation
- 35A-02-7:High Priority - Live, small flying insects found -1 in kitchen
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -raw shell eggs over unwashed celery in walk in cooler Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish over cooked shrimp salad in reach in cooler, operator corrected. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fresh garlic/oil (76F - Cold Holding), cook line, held less than four hours per operator. Operator moved to cooler for quick chill. **Corrective Action Taken** Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -blocked by sanitizer bucket, operator corrected Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -server line Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. -server line
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