ORANGE BUFFET
475 BLANDING BLVD
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 1/17/2025
High Priority
5
Intermediate
5
Basic
10
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line shelving holding clean utensils and on shelf holding breading flour in prep area.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of employee beverage on prep table next to green beans. Employee removed beverage. **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. Employee backpack on shelf laying against sauces on shelf in sushi area. Operator moved backpack to appropriate location. **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Water observed between stacked plastic cups in service station. **Repeat Violation**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under the fryers has grease/debris build up. Walk in freezer floor is soiled. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Case of oil and bucket of rice on floor at wok area. Case of imitation crab and raw beef on floor in walk in freezer. Multiple buckets of sauce stored on the floor in dry storage. **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on front fryer door handle. Operator removed tongs. **Corrected On-Site** **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cabinet under soda machine in service station is soiled. Shelf under grill in hibachi area have accumulation of food debris/grease. **Repeat Violation**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. In meat prep room, imitation crab thawing at room temperature on shelving above sink, raw chicken wings in sink in standing water, raw chicken in tub of standing water on prep table and raw fish in standing water in sink. All products moved to the walk in cooler. **Corrected On-Site**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Handwash sink in meat prep room is leaking from the faucet.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine. Employee adjusted machine and retested at 50ppm chlorine. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 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. In walk in freezer near dry storage room, speed rack with opened raw chicken stored over opened raw beef. Also, in walk in cooler, shell eggs stored over oranges and zucchini. Also, unwashed mushrooms stored over cut cabbage and cut onions. Also, raw shrimp stored over ready to eat sauces, cooked ribs and green beans in walk in cooler. Employees began to rearrange some products during inspection. Reviewed DBPR Form HR 5030-098 with operator. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in water at 53F on cart in front of woks. Operator states garlic placed on cart approximately 1.25 hours prior. Garlic placed in refrigerator and temperature approximately 30 minutes later is 42F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 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. Sushi rice has no time marking. Operator states prepared at approximately 11:00 and labeled rice with the time. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On outside mop sink, splitter added with attached hose on right side. Vacuum breakers absent on both sides of the splitter.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has food debris. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Steel scrub pad in hand wash sink next to wok area. **Repeat Violation**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. Establishment has two certified food managers. Ten employees are on duty at time of inspection. Neither certified food manager at establishment at time of inspection.
- 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. Per operator, 12 food handlers are employed. Proof of training only available for 7 employees.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with pink liquid in kitchen and in chemical room. Unlabeled spray bottle with yellow liquid in chemical room. Two unlabeled spray bottles with pink liquid at the three compartment sink.
Food safety inspection conducted on 1/17/2025 revealed 20 total violations (5 high priority, 5 intermediate, 10 basic).
Inspection on 11/14/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-11-02: Operator needs time to complete repair. Repair person arrived yesterday and has ordered needed parts, operator waiting on parts to arrive. **Time Extended** - From follow-up inspection 2024-11-04: Operator still waiting on part to arrive. **Time Extended** **Corrective Action Taken** - From follow-up inspection 2024-11-14: No change, operator states repair person states parts will arrive tomorrow to be able to repair. Operator will utilize triple sink for sanitizing. **Admin Complaint**
Food safety inspection conducted on 11/14/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 11/4/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-11-02: Operator needs time to complete repair. Repair person arrived yesterday and has ordered needed parts, operator waiting on parts to arrive. **Time Extended** - From follow-up inspection 2024-11-04: Operator still waiting on part to arrive. **Time Extended** **Corrective Action Taken**
Food safety inspection conducted on 11/4/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 11/2/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Facility Temporarily Closed
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-11-02: Operator needs time to complete repair. Repair person arrived yesterday and has ordered needed parts, operator waiting on parts to arrive. **Time Extended**
- 35A-04-4:High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 357 rodent droppings observed: 44 rodent droppings on top of dish machine 25 rodent droppings under dish machine area Approximately 16 rodent droppings under prep table across from dish room 2 rodent droppings under chemical system in closet Approximately 30 rodent droppings under triple sink Approximately 200 rodent droppings under shelving throughout dry storage room Approximately 20 rodent droppings to interior right of back exit Approximately 20 rodent droppings throughout sushi area **Warning** - From follow-up inspection 2024-11-02: Observed 32 rodent droppings; 5 rodent droppings on top of dishmachine 2 rodent droppings under dish table at pre-rinse area 25 rodent droppings in cabinet under hibachi buffet area **Admin Complaint**
Food safety inspection conducted on 11/2/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 11/1/2024
High Priority
7
Intermediate
3
Basic
11
Total
21
Disposition: Facility Temporarily Closed
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Interior of dish machine has black and pink mold-like substance.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops in buckets of uncooked rice in dry storage. Operator removed bowls. **Corrected On-Site**
- 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. In dry storage on speed rack, #10 can of strawberry glaze and #10 can of beets with deep denting along top and side seams. Operator removed both cans from rest of supply. **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Water observed between stacked plastic cups in service station.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under left wok area and fryers are soiled with debris and grease build up.
- 08B-38-4:Basic - Food stored on floor. Multiple containers of raw chicken and raw beef stored on the floor in walk in freezer. Operator moved all to shelf. **Corrected On-Site** **Repeat Violation**
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Loose debris and discarded tire behind dumpster.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on cooling unit in walk in freezer by dry storage. Multiple floor tiles missing in walk in cooler at meat prep room.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs stored on fryer door handle. Employee removed tongs. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Pre rinse nozzle at dish machine has black mold-like substance on sprayer and handle.
- 33-16-4:Basic - Open dumpster lid. Both dumpsters have right lids open. **Repeat Violation**
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. In dry storage on speed rack, #10 can of strawberry glaze and #10 can of beets with deep denting along top and side seams.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine. **Repeat Violation** **Admin Complaint**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Tub of opened raw chicken stored above tub of opened raw beef in walk in cooler by meat prep room. Operator rearranged to proper storage. **Corrected On-Site**
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 357 rodent droppings observed: 44 rodent droppings on top of dish machine 25 rodent droppings under dish machine area Approximately 16 rodent droppings under prep table across from dish room 2 rodent droppings under chemical system in closet Approximately 30 rodent droppings under triple sink Approximately 200 rodent droppings under shelving throughout dry storage room Approximately 20 rodent droppings to interior right of back exit Approximately 20 rodent droppings throughout sushi area **Warning**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In dry storage on speed rack, #10 can of strawberry glaze and #10 can of beets with deep denting along top and side seams.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in water on cart at grill at 72F. Employee states placed out approximately 1.5 hours prior. Garlic and water placed in cooler. **Corrective Action Taken**
- 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. No time marking on buffet items or sushi rice. Per operator, all buffet items placed out at 10:30 and sushi rice prepared at 11:00. All food products marked with correct time during inspection.
- 01D-02-4:Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Operator could only provided one invoice for a delivery on 10/31/2024.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has food debris. Interior of two soda nozzles on left soda machine and one nozzle on right soda machine has build up of debris.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Metal scrubbie in handwash sink by grills in kitchen.
Food safety inspection conducted on 11/1/2024 revealed 21 total violations (7 high priority, 3 intermediate, 11 basic).
Inspection on 11/1/2024
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 11/1/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/10/2024
High Priority
3
Intermediate
3
Basic
10
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen with black mold-like substance on interior lid and deflector plate.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under hibachi grill is soiled. Fan guards in first walk in cooler are soiled. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Buckets of cut potatoes stored on floor in walk in cooler. Manager moved to shelf. **Corrected On-Site**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Multiple knives in kitchen stored between cutting board and side of adjacent flip top reach in cooler. Manager moved all knives to proper storage.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At buffet, rice spoon in standing water at 82F. Manager removed water. **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of customer self-service microwave at the hibachi area is soiled.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in kitchen have grease build up. Underplating around nozzles on left soda machine in service station is soiled. Cabinet in service station is soiled. **Repeat Violation**
- 33-16-4:Basic - Open dumpster lid. Both dumpsters have left lids open. Manager closed lids. **Corrected On-Site**
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Two opened employee beverages in flip top reach in cooler in kitchen. Manager removed both
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Steak, krab and pork thawing at room temperature in kitchen. Employees moved all to walk in cooler. **Corrective Action Taken**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine. Manager made service call during inspection. **Corrective Action Taken** **Warning**
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook at hibachi grill cracked raw shell egg on the grill with bare hands then handled spatulas and oil ladle without washing hands first. Manager spoke to employee, employee washed hands. **Corrective Action Taken**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, prepped cut raw chicken stored above prepped cut raw beef. Manager moved beef to proper storage. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk in kitchen reach in cooler not dated with open date. Manager states opened on Monday and dated the milk. **Corrected On-Site** **Repeat Violation**
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for cook, Sammy.
- 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 written plan for time controls used on sushi rice and all buffet items. Establishment has blank form. Inspector explained written procedures and assisted with beginning of paperwork completion. **Corrective Action Taken**
Food safety inspection conducted on 7/10/2024 revealed 16 total violations (3 high priority, 3 intermediate, 10 basic).