GRAND BUFFET
2700 TAMIAMI TRAIL E
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 3 health inspection reports
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All Inspection Reports
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).