CHINA A BUFFET
5407 W IRLO BRONSON MEMORIAL HWY
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 5/12/2025
High Priority
1
Intermediate
2
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 6 dead roaches in sticky trap. Behind reach in freezer. Operator discarded **Corrective Action Taken**
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used to scoop flour in dry storage
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles in disrepair throughout kitchen
- 08B-38-4:Basic - Food stored on floor. Oil containers next to cook line
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled Exterior microwave
- 08B-12-5:Basic - Stored food not covered. Shrimp in reach in freezer
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over RTE vegetables in reach in freezer
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled at cook 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. Multiple food containers in reach in cooler not date marked
Food safety inspection conducted on 5/12/2025 revealed 11 total violations (1 high priority, 2 intermediate, 8 basic).
Inspection on 12/13/2024
High Priority
3
Intermediate
2
Basic
16
Total
21
Disposition: Met Inspection Standards
Inspection Details:
- 16-07-4:Basic - Accumulation of debris in three-compartment sink. Black mold like substance in sanitizing section of 3 compartment sink Repeat Violation
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Several throughout Repeat Violation
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. No ceiling tiles, exposed duct work
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots by refrigerator by handwashing sink Clean dishes on front counter
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered cup of coffee in steamwell with hot holding foods. Personal water bottle on prep table with rice pots Operator removed
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Throughout kitchen
- 08B-38-4:Basic - Food stored on floor. Boxes of oil on floor by hand wash sink
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reaching freezer by hand wash sink Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Provided operator with copy Repeat Violation
- 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Surface area of burner grill Outside microwave Gaskets on all coolers Side of equipment 3 compartment sink handles and surrounding area Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All shelves in reach in coolers Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Chicken on three compartment sink Shrimp in freezer
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing frozen cooked chicken at room temperature. Operator placed in refrigerator
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout
- 41-07-4:High Priority - Container of medicine improperly stored. Package of medicine on food prep in kitchen. Operator removed Repeat Violation
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Broccoli in reach in refrigerator in prep area Raw pork in reach in freezer by hand wash sink Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. White shrimp over fries in freezer in prep area Raw pork over fries in reach in freezer by hand wash sink.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Repeat Violation
- 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. Nothing is date marked Repeat Violation
Food safety inspection conducted on 12/13/2024 revealed 21 total violations (3 high priority, 2 intermediate, 16 basic).
Inspection on 3/19/2024
High Priority
1
Intermediate
3
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2024-03-19: **Time Extended**
- 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. - From follow-up inspection 2024-03-19: **Time Extended**
- 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -case of fryer oil -bag of onions - From follow-up inspection 2024-03-19: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. - From follow-up inspection 2024-03-19: **Time Extended**
- 25-32-4:Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. No.10 cans - From follow-up inspection 2024-03-19: **Time Extended**
- 36-04-5:Basic - - From initial inspection : Basic - Utility lines are unnecessarily exposed. - From follow-up inspection 2024-03-19: **Time Extended**
- 29-44-4:High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -3 compartment sink - From follow-up inspection 2024-03-19: **Time Extended**
- 11-27-4:Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - From follow-up inspection 2024-03-19: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -squeeze bottles Warning - From follow-up inspection 2024-03-19: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked eggrolls, chicken - From follow-up inspection 2024-03-19: **Time Extended**
Food safety inspection conducted on 3/19/2024 revealed 10 total violations (1 high priority, 3 intermediate, 6 basic).
Inspection on 3/12/2024
High Priority
11
Intermediate
4
Basic
15
Total
30
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-07-4:Basic - Accumulation of debris in three-compartment sink. Warning
- 22-16-4:Basic - All Reach-in cooler interior/shelves have accumulation of soil residues. Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under all equipment in back Warning
- 36-11-4:Basic - Floors not maintained smooth and durable.
- 08B-19-4:Basic - Food contaminated by unsanitized equipment. Noodles held inside refrigerator with soiled towel touching food directly. See stop sale for contamination Warning
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -case of fryer oil -bag of onions
- 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. -chicken, beef thawing at room temperature
- 14-69-4:Basic - Ice buildup in reach-in freezer.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets, side of equipment -hood filters -3 compartment sink handles Warning
- 25-32-4:Basic - Reuse of single-service or single-use articles. No.10 cans
- 25-05-4:Basic - Single-service articles improperly stored on floor.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -room temperature
- 36-04-5:Basic - Utility lines are unnecessarily exposed.
- 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -3 compartment sink
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -manager not sanitizing dishes in 3 compartment sink, stated using small spray bottle for sanitizing Warning
- 28-27-5:High Priority - Grease overflow on floor under flat top. **Corrective Action Taken** Warning
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container.
- 12A-18-4:High Priority - Operator dried hands on clothes/apron after washing. Warning
- 12A-13-4:High Priority - Operator handled soiled equipment and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -touched trash can, roach bait prior to engaging in handling food for customers Warning
- 12A-20-4:High Priority - Operator washed hands with no soap. Operator rubbed hands together for less than 10-15 seconds while washing hands. Warning
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. -household roach bait
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -raw chicken stored above whole cabbage/greens Corrected On-Site Warning
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. -noodles Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -manager placed bottle of lye on food prep surface next to food and single service Corrected On-Site Warning
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -squeeze bottles Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand sink filled with dishes, blocked in front by cases of oil Warning
- 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 eggrolls, chicken
Food safety inspection conducted on 3/12/2024 revealed 30 total violations (11 high priority, 4 intermediate, 15 basic).
Inspection on 8/1/2023
High Priority
3
Intermediate
5
Basic
12
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 22-16-4:Basic - All 3 Reach-in cooler interior/shelves have accumulation of soil residues in the kitchen .
- 23-24-4:Basic - Buildup of food debris/soil residue on all equipment door handles inside of the kitchen
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 36-63-4:Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Heavily soiled
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Through T the kitchen
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- 22-08-4:Basic - Interior f exterior of oven/microwave has accumulation of black substance/grease/food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled -top and sides of fryer have an accumulation of grease -refrigerators soiled
- 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination.plates stored on the floor.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the kitchen
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Next to the exit door
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Cabbage places inside beverage box on dry storage rack uncovered
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator leaned onto the floor with bare hands grabbed objects to take outside , returned to cook raw chicken no hand wash.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw beef over cooked noodles
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board soiled on the prep table
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Dirty plates stored insides the hand washing sink.
- 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.
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Prep table in the kitchen
Food safety inspection conducted on 8/1/2023 revealed 20 total violations (3 high priority, 5 intermediate, 12 basic).