GRAND BUFFET
2700 TAMIAMI TRAIL E
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 5/13/2025
High Priority
2
Intermediate
2
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. There are unlabeled containers of flour and corn flour in dry storage. Operator labeled the two containers. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the under counter cooler on the cook line, shrimp (48F - Cold Holding); mussels (47F - Cold Holding). Operator moved contents of cooler to the walk in cooler. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the buffet Fish (110F - Hot Holding), operator replaced the fish with a new pan. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a-mold like substance on the interior walls of the ice machine by the back door. Operator cleaned and sanitized the interior walls. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. The paper towel dispenser in the servers area by the ice machine is inoperable.
Food safety inspection conducted on 5/13/2025 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).
Inspection on 2/19/2025
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned the exterior of the dishwasher. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. The door gaskets on the sushi reach in cooler are damaged.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags are not marked with the last date served. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. There is ice and a metal scrubber inside the hand washing sink in the service area. A server rinsed out a tea pot in the hand washing sink in the service area. Educated employees on proper use of hand washing sinks. **Corrective Action Taken**
Food safety inspection conducted on 2/19/2025 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 1/21/2025
High Priority
4
Intermediate
1
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the interior walls of the ice machine.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On a shelf over the make table in the wok station there are employee keys and s cellphone.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. There is a ice scoop stored on top of the ice machine. Operator had the ice scoop run through the dishwasher and placed into a bin on top of the ice machine. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. There are frozen, cooked crawfish thawing on a hand cart at the end of the wok station.
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm), operator adjusted the chlorine sanitizer to 100ppm. Corrected On-Site Repeat Violation
- 41-07-4:High Priority - Container of medicine improperly stored. There us a bottle of pain reliever on a shelf over the make table in the wok station.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler next to the walk in freezer raw beef is stored over unwashed peppers. Operator moved items to proper storage order. Corrected On-Site Repeat Violation
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler net to the walk in freezer raw chicken is stored over raw beef. Operator moved items to proper storage order. Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags are not marked with the last date served. Repeat Violation
Food safety inspection conducted on 1/21/2025 revealed 9 total violations (4 high priority, 1 intermediate, 4 basic).
Inspection on 8/13/2024
High Priority
3
Intermediate
2
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. There is a buildup od food debris on top of the dishwasher.
- 14-11-5:Basic - Equipment in poor repair. The door gaskets on the sushi station cooler are damaged.
- 08B-38-4:Basic - Food stored on floor. There us a bag of crawfish on the floor in the walk-in freezer.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand sink at the hibachi station. Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. There is a open red bull drink inside the top of the make table cooler on the cook line.
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Operator adjusted the chlorine sanitizer, 50ppm. Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In the walk-in cooler by the deep fryers raw shell eggs are stored over cases of unwashed green beans. Operator moved the beans to proper storage. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the front line a bin of cut cabbage on a shelf under the rice cookers, cut cabbage (49F - Cold Holding). Per operator less than four hours. Operator moved the cut cabbage to the walk-in cooler. **Corrective Action Taken**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags are not marked with the last date served. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. An employee rinsed out a wiping towel in the hand washing sink at the end of the cook line near the dishwashing area.
Food safety inspection conducted on 8/13/2024 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).
Inspection on 4/30/2024
High Priority
3
Intermediate
2
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the interior walks of the ice machine. Operator cleaned and sanitized the ice machine walls. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. There is no handwashing sign at the hand washing sink in the hibachi station. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. There are packages of imitation crab meat thawing in standing water in the three bay prep sink at the back wall. Operator turned on cold running water. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. There are unlabeled containers of sugar, flour, cornstarch and MSG in the dry storage area. Operator labeled the containers. Corrected On-Site Repeat Violation
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. An employee handled cooked chicken breasts with their bare hands to fill a pan for the buffet. Operator discarded the chicken.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk-in cooler across from the fry station, raw chicken is stored over raw shrimp. Operator moved items to proper storage order. Corrected On-Site
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. An employee handled cooked chicken breasts with their bare hands to fill a pan for the buffet. Operator discarded the chicken.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Ouster tags are not marked with the last date sold.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. There is no proof of required state approved food safety training for multiple employees.
Food safety inspection conducted on 4/30/2024 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).
Inspection on 2/8/2024
High Priority
0
Intermediate
1
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. There is a heavy scale buildup inside the dishwasher.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. There is a plastic to go cup in a container of flour in dry storage. Operator removed the to go cup. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee put on a hat. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. There are multiple cases of assorted foods stored on the floor in the walk-in freezer. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand sink in the hibachi station.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. There are unlabeled containers of flour in dry storage.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee food safety training for Mei is expired.
Food safety inspection conducted on 2/8/2024 revealed 7 total violations (0 high priority, 1 intermediate, 6 basic).
Inspection on 8/23/2023
High Priority
3
Intermediate
4
Basic
5
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves. There is stained cardboard lining a shelf outside the servers station under cases of fortune cookies, containers of salt and pepper and sugar packets.
- 08B-38-4:Basic - Food stored on floor. In the walk-in cooler by the cook line beef tenderloin and unwashed jalapeño are stored on the floor under storage racks. Operator moved items to proper storage. Corrected On-Site
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. The hood filters are missing over the habachi station. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. There are multiple wet wiping cloths draped over the side rails of the hand washing sink in the servers station.
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. There are stains and food debris on the carpet throughout the dining area.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In the walk-in cooker by the cook line raw beef is stored over unwashed jalapeño peppers. Operator moved items to proper storage order. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler by the fry station raw fish is stored on top of ready to eat crab legs. Operator moved items to proper storage. 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. In the walk-in cooler by the cook line raw chicken is stored over raw beef. Operator moved items to proper storage. Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. The oyster tags are not marked with the last date served.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. The hand wash sink in the dish area is blocked by a table and trash bin. Operator moved the table. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There are no chlorine chemical test strips for the dishwasher and triple sink. Chemical test strips are at kept at the front counter by the cash register. Corrected On-Site
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. The food manager's certification number is missing from all employee certifications.
Food safety inspection conducted on 8/23/2023 revealed 12 total violations (3 high priority, 4 intermediate, 5 basic).