DirtyFLRestaurant Inspection Data

BANYAN CITY BUFFET

BANYAN CITY BUFFET located in ORLANDO has undergone 4 health department inspections, achieving a 2.1/5 overall safety rating. Food safety practices have remained consistent.

5403 W COLONIAL DR, ORLANDO 32808

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 10/28/2025

Inspection #: Visit ID: 13561492

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's restroom . Door for men's left open. Manager closed the door. **Corrective Action Taken** - From follow-up inspection 2025-10-28: **Time Extended**
  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Used to scoop sugar. Manager removed bowl Corrected On-Site - From follow-up inspection 2025-10-28: **Time Extended**
  • 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks throughout cook line. Manager discarded drinks. Corrected On-Site - From follow-up inspection 2025-10-28: **Time Extended**
  • 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on cook line. Staff added beared guard. Corrected On-Site - From follow-up inspection 2025-10-28: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Educated management. Turned plastic containers on the side. **Corrective Action Taken** - From follow-up inspection 2025-10-28: **Time Extended**
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Throughout the cook line and under triple sink on front counter. - From follow-up inspection 2025-10-28: **Time Extended**
  • 14-38-4:Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Display plate at sushi bar. - From follow-up inspection 2025-10-28: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. All foods in walk in freezer. Foods on cook line, case of oil and crawfish. - From follow-up inspection 2025-10-28: **Time Extended**
  • 21-04-4:Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Under round cutting board. - From follow-up inspection 2025-10-28: **Time Extended**
  • 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. Hood - From follow-up inspection 2025-10-28: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in prep table on the front counter blocked. Cook added thermometer. Corrected On-Site - From follow-up inspection 2025-10-28: **Time Extended**
  • 08B-39-4:Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Avocado, oranges. - From follow-up inspection 2025-10-28: **Time Extended**
  • 25-32-4:Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Jug Old produce box with cut cabbage. Manager asked staff to remove the cabbage from the boxes and rewash. **Corrective Action Taken** - From follow-up inspection 2025-10-28: **Time Extended**
  • 24-11-4:Basic - - From initial inspection : Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates not inverted at buffet. Manager turned them over. Corrected On-Site - From follow-up inspection 2025-10-28: **Time Extended**
  • 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Multiple foods in walk-in cooler and freezer. - From follow-up inspection 2025-10-28: **Time Extended**
  • 06-01-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing, in standing water. Staff turned on water to drain. Corrected On-Site - From follow-up inspection 2025-10-28: **Time Extended**
  • 33-31-5:Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Old fryers stored in the employee's restroom. - From follow-up inspection 2025-10-28: **Time Extended**
  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. On front counter blocked. - From follow-up inspection 2025-10-28: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Gray bins stored under prep table with white substance. - From follow-up inspection 2025-10-28: **Time Extended**
  • 41-07-4:High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. Aspirin stored over cook line make table. Manager removed items. Corrected On-Site - From follow-up inspection 2025-10-28: **Time Extended**
  • 01B-01-4:High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. 2 cans oyster sauce Bamboo - From follow-up inspection 2025-10-28: **Time Extended**
  • 01D-01-5:High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator call distributor for letter and printed it out. Corrected On-Site - From follow-up inspection 2025-10-28: **Time Extended**
  • 41-05-4:High Priority - - From initial inspection : High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of raid . Manager removed the insecticide. Corrected On-Site - From follow-up inspection 2025-10-28: **Time Extended**
  • 01B-19-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Sushi rice from yesterday . Using time plan of 4 hours. - From follow-up inspection 2025-10-28: **Time Extended**
  • 03F-04-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice from yesterday - From follow-up inspection 2025-10-28: **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (79F - Hot Holding). From yesterday. - From follow-up inspection 2025-10-28: **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Manager added the notation on the sushi rolls. Corrected On-Site - From follow-up inspection 2025-10-28: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quarantine strips for triple sink. - From follow-up inspection 2025-10-28: **Time Extended**
  • 02B-02-5:Intermediate - - From initial inspection : Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Staff added sign. Corrected On-Site - From follow-up inspection 2025-10-28: **Time Extended**
  • 02C-08-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Variety of meats thawed in reach in cooler on the front counter blocked. Educated staff.. **Corrective Action Taken** - From follow-up inspection 2025-10-28: **Time Extended**

Inspection Date: 10/27/2025

Inspection #: Visit ID: 13551622

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's restroom . Door for men's left open. Manager closed the door. **Corrective Action Taken**
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Used to scoop sugar. Manager removed bowl Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks throughout cook line. Manager discarded drinks. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on cook line. Staff added beared guard. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Educated management. Turned plastic containers on the side. **Corrective Action Taken**
  • 36-22-4:Basic - Floor area(s) covered with standing water. Throughout the cook line and under triple sink on front counter.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Display plate at sushi bar.
  • 08B-38-4:Basic - Food stored on floor. All foods in walk in freezer. Foods on cook line, case of oil and crawfish.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Under round cutting board.
  • 36-62-4:Basic - Light not functioning. Hood
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in prep table on the front counter blocked. Cook added thermometer. Corrected On-Site
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocado, oranges.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Jug Old produce box with cut cabbage. Manager asked staff to remove the cabbage from the boxes and rewash. **Corrective Action Taken**
  • 24-11-4:Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates not inverted at buffet. Manager turned them over. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Multiple foods in walk-in cooler and freezer.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing, in standing water. Staff turned on water to drain. Corrected On-Site
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Old fryers stored in the employee's restroom.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On front counter blocked.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Gray bins stored under prep table with white substance.
  • 41-07-4:High Priority - Container of medicine improperly stored. Aspirin stored over cook line make table. Manager removed items. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 cans oyster sauce Bamboo
  • 35A-02-7:High Priority - Live, small flying insects found 4 flying through back kitchen area. Warning
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator call distributor for letter and printed it out. Corrected On-Site
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of raid . Manager removed the insecticide. Corrected On-Site
  • 01B-19-5:High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Sushi rice from yesterday . Using time plan of 4 hours.
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice from yesterday
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (79F - Hot Holding). From yesterday.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink on front counter blocked with speaker. Staff removed it. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Manager added the notation on the sushi rolls. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quarantine strips for triple sink.
  • 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. Using on buffet area and sushi rice. Operator was provided a plan. Warning
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Staff added sign. Corrected On-Site
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Variety of meats thawed in reach in cooler on the front counter blocked. Educated staff.. **Corrective Action Taken**
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. 5 hand sinks in the kitchen 2 sinks in the employee restroom. Only 2 sinks with soap located on front service counter had soap. Operator provided small hand dispensers. Corrected On-Site Warning

Inspection Date: 8/8/2025

Inspection #: Visit ID: 13486007

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-08-08: **Time Extended**

Inspection Date: 8/7/2025

Inspection #: Visit ID: 10800638

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Waiters area. Warning
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 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. Unable to tease Warning
  • 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Warning