CHINA LEE BUFFET
3933 East Silver Springs Boulevard
Ocala, Florida, 34470
Marion County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 1/8/2025
High Priority
3
Intermediate
4
Basic
11
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Soiled cardboard lining dry goods storage area shelves in kitchen
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on three-compartment sink
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table and open cup with coffee stored above clean dishes at dishmachine. Manager discarded cup. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on shelf above prep table on cookline. Manager removed cell phone. Employee jacket stored on dry goods storage area rack above food. Manager removed jacket.. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment ( pans and cups )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
- 21-23-4:Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Establishment using sponge on in-use food-contact surface at three-compartment sink.
- 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. In-use utensil in non-time/temperature control food stored with handle touching food ( sugar,flour,cornstarch) Manager removed scoops. Corrected On-Site
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer in back room, insulation on top cover exposed due to plastic liner cracked.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door of reach in cooler on cookline soiled with food
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Water leaking from hose connection at three-compartment sink
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two Wet wiping cloth stored on prep table.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cook on grill by dining area washed soiled spalutas in hand wash sink. Neither soap or sanitizer used. inspector advised Manager .
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over tofu packages in reach in cooler on cookline. Manager had items switched. Raw salmon stored above king pao chicken in walk-in-cooler. Manager rearranged salmon. Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. "Y" connector at mop sink is missing vacuum breaker on the non-chemical side of the "Y" connector.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table soiled with food in kitchen.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in prep area had foil box stored on hand wash sink.mgr removed box. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cook at grill by in dining area washed spatulas in hand wash sink
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( bleach ) at dishwash area. Manager labeled spray bottle Corrected On-Site
Food safety inspection conducted on 1/8/2025 revealed 18 total violations (3 high priority, 4 intermediate, 11 basic).
Inspection on 12/3/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male employee refilling buffet station, cleaned surfaces around buffet and continued working with food, also employee pushed food back to container with same gloves, Manager addressed situation, employee removed gloves, washed hands and continued working. Corrected On-Site
Food safety inspection conducted on 12/3/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 7/26/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/26/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/16/2024
High Priority
6
Intermediate
5
Basic
14
Total
26
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table across from cook line. Manager removed employee drinks. Corrected On-Site Repeat Violation
- 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 phone and cigarettes on shelf above reach-in cooler across from cook line.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf in front of kitchen. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Case of cooking oil and food coloring stored on cook line floor. Employee placed items on shelf. Corrected On-Site
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of kitchen ice machine next to office.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle in cooked noodles stored in reach-in cooler across from cook line. Manager placed spoon in noodles correctly. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf across from cook line.
- 33-16-4:Basic - Open dumpster lid. Dumpster behind building. Manager had employee close lids. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Chicken stored on shelf in walk-in cooler. Manager had employee place cover on chicken. Corrected On-Site Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in kitchen hand washing sink. Manager placed shrimp under running water. Corrected On-Site Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on cook line oven. Manager added towel to sanitizer bucket.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer buckets stored on cook line floor. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Barrel of sugar in wait station. Manager placed label on container. Corrected On-Site Repeat Violation
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer in three compartment sink, 0 ppm. Manager added bleach to water,50 ppm. Corrected On-Site
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Pans washed in three compartment sink while there was no sanitizer water being used. Manager added bleach to water and had employee rewash dishes. **Corrective Action Taken**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2024.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cut celery in reach-in cooler across from cook line. Manager placed eggs on bottom shelf. Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line grill: krab (45F - Cold Holding). Manager stated krab placed in cooler one hour prior to temperature being taken. Manager placed krab in reach-in freezer to reduce temperature to 41F. Item on kitchen prep table: cheese (71F - Cold Holding). Manager stated cheese placed on table 30 minutes prior to temperature being taken. Manager placed krab in reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of Mr Clean stored next to bottle of food coloring on cook line. Employee moved bottle of Mr Clean to area where chemicals are stored. Corrected On-Site Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate in ice machine next to walk-in cooler. Cutting boards stored underneath kitchen prep table. Water nozzle of wait station tea machine. Repeat Violation
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. No running water at hand washing sink across from produce walk-in cooler. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pans stored in sushi area hand washing sink. Manager removed pans from hand washing sink. Corrected On-Site 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. Cooked chicken in walk-in cooler. Manager stated chicken cooked the previous morning.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in dish area. Manager added label to bottle. Corrected On-Site Repeat Violation
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Two fire extinguisher's in back of kitchen. Repeat Violation
Food safety inspection conducted on 7/16/2024 revealed 26 total violations (6 high priority, 5 intermediate, 14 basic).
Inspection on 5/3/2024
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Several buckets of sauce, pans of peeled onions, and bucket of noodles on floor in walk in cooler. Repeat Violation - From follow-up inspection 2024-05-03: Containers of chicken and rice stored on kitchen floor. Manager had employee place containers on counter. **Time Extended** Corrected On-Site
- 06-01-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Packs of mussels thawing at room temperature on cook line. Placed in cooler. Corrected On-Site - From follow-up inspection 2024-05-03: Fish being thawed in standing water in prep sink. Manager placed fish under running water. **Time Extended** Corrected On-Site
- 12A-25-4:High Priority - - From initial inspection : High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched face then continued to cook without washing hands. Warning - From follow-up inspection 2024-05-03: Female employee touched face and proceeded to handle clean pans of cooked food to place on the buffet line without washing hands. Admin Complaint
- 12A-29-4:High Priority - - From initial inspection : High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee at hibachi grill touched soiled apron then clean utensils and continued to cook without washing hands. Male employee on cook line picked up item off floor then continued to prepare fish without changing gloves and washing hands. Warning - From follow-up inspection 2024-05-03: Employee handled dirty pans from buffet line and proceeded to handle clean pans of cooked food in kitchen without washing hands. Admin Complaint
Food safety inspection conducted on 5/3/2024 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 4/11/2024
High Priority
10
Intermediate
6
Basic
18
Total
35
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In several bulk containers of food. All were removed during this inspection. Corrected On-Site Repeat Violation
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler has an ambient temperature of 50F. Food in unit is 52F. All Time/Tempurature Control for Safety food removed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on prep tables throughout kitchen. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several jackets over food in kitchen area. Manager moved all. Corrected On-Site Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Black pans in kitchen. Blue glasses in server stations.
- 36-22-4:Basic - Floor area(s) covered with standing water. Throughout kitchen.
- 08B-38-4:Basic - Food stored on floor. Several buckets of sauce, pans of peeled onions, and bucket of noodles on floor in walk in cooler. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Exterior of oven soiled with food debris. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at end of cook line soiled with food debris. Interior of oven on cook line soiled with grease.
- 25-32-4:Basic - Reuse of single-service or single-use articles. On cookline: Broccoli that has been washed and cut and placed back into soiled box.
- 25-18-4:Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Several cases of single service items stored in employee restroom.
- 08B-12-5:Basic - Stored food not covered. Eggrolls in green pans in walk in cooler not covered.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Packs of mussels thawing at room temperature on cook line. Placed in cooler. Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Several cases of unwashed produce on shelf over sauce in walk in cooler. Case of unwashed produce on shelf over sushi fish at sushi bar. Case of unwashed avocados on shelf over sauces in reach in cooler at sushi bar. Employee began rearranging. **Corrective Action Taken**
- 29-03-4:Basic - Water draining onto floor surface. Two hand sinks are leaking onto floor in kitchen.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm in server station, bleach added then 100 ppm. Corrected On-Site Repeat Violation
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Several buckets on floor throughout kitchen.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar in server station. Repeat Violation
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee at hibachi grill cracked raw shell eggs then touched handles of cooking utensils without washing hands. Warning
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched face then continued to cook without washing hands. Warning
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee at hibachi grill touched soiled apron then clean utensils and continued to cook without washing hands. Male employee on cook line picked up item off floor then continued to prepare fish without changing gloves and washing hands. Warning
- 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. Male employee preparing cooked chicken with bare hands. Employee stopped and put on gloves. **Corrective Action Taken** Repeat Violation Admin Complaint
- 01B-12-4:High Priority - Food contaminated by employees. See stop sale. Coffee creamer stored inside ice bin used to ice foods
- 08B-56-4:High Priority - Food stored in ice used for food. See stop sale. Coffee creamer stored inside ice bin used to ice foods.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in sushi cooler: raw fish stored over krab. Moved. On cook line: pan of raw shell eggs in pan of cut cabbage, pan of raw chicken on shelf over cooked chicken, and pan of raw fish on shelf over biscuit dough. Moved all. Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at kitchen entrance: mussels 53F. Eggs 52F. Both items were moved to different unit. Ambient air of unit is 50F. Condensation on drinks in unit.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. WD40 on clean dish side of hand sink. Rubbing alcohol over prep table. All were moved. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door. Under table in warehouse wash area with hose attached.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pitcher dumped in sink in server station. Scrub pad in sink at hibachi station. Clear plastic wrap roll on top of sink in prep area. All were corrected during this inspection. **Corrective Action Taken** Repeat Violation
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 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. Missing for two new employees. Repeat Violation
- 31B-03-4:Intermediate - No soap and/or paper towels provided at handwash sink. Sink in prep area with no soap or towels. Sink near walk in freezer no towels. Manager refilled all. Corrected On-Site Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle of bleach in ware wash area. Label added. Corrected On-Site
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink in back prep area has hot water turned off. Manager turned on. Corrected On-Site Repeat Violation
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Two extinguishers near chemical shelf near back door.
Food safety inspection conducted on 4/11/2024 revealed 35 total violations (10 high priority, 6 intermediate, 18 basic).
Inspection on 7/13/2023
High Priority
6
Intermediate
7
Basic
11
Total
24
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. Ice machine located behind sushi bar area with mold like substance.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls no handle inside multiple food containers, Manager removed all. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach-in cooler at the server station, observed employee opened container of yogurt above drinks, Manager discarded. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the cook line entrance (right side), observed employee pursed and jacket stored above gelatin bags, Manager moved. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. At the cook line, oil jugs on floor, also in walk-in cooler and walk-in freezer multiple cases and containers on floor under shelves, manager moved some. **Corrective Action Taken**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, observed three knives stored between reach-in coolers, manager moved to sink. Corrected On-Site
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the cook line, observed rice spoon handle in direct contact with the food, manager removed the spoon. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All Reach-in coolers gaskets soiled.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee drinks above food prep area at the kitchen and storage area, manager discarded all. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At the cook line and server areas, sanitizer buckets stored on floor, Manager moved and stored properly. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At the dish machine area, observed container with white substance not labeled, manager discarded. Corrected On-Site
- 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. At the cook line, observed male employee cutting and handling Cold cooked chicken with bare hands, also observed another male employee cutting and touching cucumbers with bare hands. Inspector addressed situation, employees stopped, washed their hands and started using gloves. Corrected On-Site
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Thermal dish machine, rinsed and washed and pre washed temperatures below 160F. Manager set up another triple sink. **Corrective Action Taken**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. At the hibachi area, observed vegetables in direct contact with a thank you bag.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. June 1, 2023
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, observed raw chicken container above vegetables, also in walk-in cooler, observed raw shrimp stored above cut onions. At the hibachi area, observed raw beef stored above raw shrimp, employee fixed. Corrected On-Site
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the cook line, raw shell eggs no time marked, also at the hibachi area no time marked for any Cold and hot items, per manager all items placed at 10:45-11:00 and don't last more than 2-3hrs. Manager was able to explain the procedure when food is on time. Manager added time and filled out the form. Corrected On-Site
- 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. Inspector provided a digital copy, Manager printed and posted. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink located at the right side of the cook line entrance blocked by a cart, manager moved the cart. Also, observed female employee rinsing towels in sink. **Corrective Action Taken**
- 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-03-4:Intermediate - No soap provided at handwash sink. Handwash sink at the end of the cook line, no soap, also no paper towels near ice machine sink, Manager placed paper towels and soap. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No documents available, inspector provided a digital copy.
- 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. All food in walk-in coolers and cook line without a date, per manager all items were cooked between 07/11-13/23.
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink near office area, no hot water available due to plumbing in disrepair
Food safety inspection conducted on 7/13/2023 revealed 24 total violations (6 high priority, 7 intermediate, 11 basic).