DirtyFLRestaurant Inspection Data

CRAZY BUFFET

7038 W COLONIAL DR, ORLANDO 32818

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports

All Inspection Reports

Inspection on 12/5/2023

High Priority
9
Intermediate
2
Basic
10
Total
21
Disposition: Met Inspection Standards

Inspection Details:

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In sugar. Staff removed Corrected On-Site - From follow-up inspection 2023-12-05: **Time Extended**
  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Equipment throughout kitchen - From follow-up inspection 2023-12-05: **Time Extended**
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Dish area has missing tile with water - From follow-up inspection 2023-12-05: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Dish area Repeat Violation - From follow-up inspection 2023-12-05: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Oil in kitchen and chicken feet in walk-in cooler. - From follow-up inspection 2023-12-05: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On oven . Staff removed Corrected On-Site Repeat Violation - From follow-up inspection 2023-12-05: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of equipment throughout cook line Fan covers in walk-in cooler Hood filters Repeat Violation - From follow-up inspection 2023-12-05: **Time Extended**
  • 25-32-4:Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Number 10 can , used oyster sauce to store margarine - From follow-up inspection 2023-12-05: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves have accumulation of soil residues. - From follow-up inspection 2023-12-05: **Time Extended**
  • 14-06-4:Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Large sushi bowl - From follow-up inspection 2023-12-05: **Time Extended**
  • 01B-01-4:High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. - From follow-up inspection 2023-12-05: **Time Extended**
  • 09-21-5:High Priority - - From initial inspection : High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food heated as a sole ingredient not heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee mixed cooked noodles with bare hands up to elbows. Educated employee and discarded noodles. **Corrective Action Taken** - From follow-up inspection 2023-12-05: **Time Extended**
  • 41-24-4:High Priority - - From initial inspection : High Priority - Fly strip in food prep area. Hanging throughout kitchen where food prep takes place. Staff removed strips. Corrected On-Site - From follow-up inspection 2023-12-05: **Time Extended**
  • 01B-12-4:High Priority - - From initial inspection : High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee tossed cooked noodles with bare hands up to elbows. - From follow-up inspection 2023-12-05: **Time Extended**
  • 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over dumplings in reach in cooler. Manager changed order. Corrected On-Site - From follow-up inspection 2023-12-05: **Time Extended**
  • 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over shrimp in walk-in cooler management changed order. Corrected On-Site - From follow-up inspection 2023-12-05: **Time Extended**
  • 03F-02-5:High Priority - - From initial inspection : 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. Habachi station. Staff added time mark. Corrected On-Site - From follow-up inspection 2023-12-05: **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. cray fish (74F - Hot Holding) staff took to dicard. Corrective Action Taken** **Corrective Action Taken** - From follow-up inspection 2023-12-05: **Time Extended**
  • 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb splitter added to hose bibb. Repeat Violation - From follow-up inspection 2023-12-05: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Jug of soda in sink. - From follow-up inspection 2023-12-05: **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2023-12-05: **Time Extended**
Food Inspector #8562354
2023-12-05
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 12/5/2023 revealed 21 total violations (9 high priority, 2 intermediate, 10 basic).

Inspection on 11/30/2023

High Priority
10
Intermediate
2
Basic
10
Total
22
Disposition: Follow-up Inspection Required

Inspection Details:

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In sugar. Staff removed Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Equipment throughout kitchen
  • 36-22-4:Basic - Floor area(s) covered with standing water. Dish area has missing tile with water
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Dish area Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Oil in kitchen and chicken feet in walk-in cooler.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven . Staff removed Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of equipment throughout cook line Fan covers in walk-in cooler Hood filters Repeat Violation
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Number 10 can , used oyster sauce to store margarine
  • 22-16-4:Basic - Walk-in cooler shelves have accumulation of soil residues.
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Large sushi bowl
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale.
  • 09-21-5:High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food heated as a sole ingredient not heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee mixed cooked noodles with bare hands up to elbows. Educated employee and discarded noodles. **Corrective Action Taken**
  • 41-24-4:High Priority - Fly strip in food prep area. Hanging throughout kitchen where food prep takes place. Staff removed strips. Corrected On-Site
  • 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee tossed cooked noodles with bare hands up to elbows.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over dumplings in reach in cooler. Manager changed order. 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. Raw chicken over shrimp in walk-in cooler management changed order. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. muscles (52F - Cold Holding); pasta (60F - Cold Holding); cut cabbage (47F - Cold Holding); garlic and oil (74F - Hot Holding) less than 4 hours on the table in kitchen.staff added ice to cool muscles and placed other items in the cooler to cool **Corrective Action Taken** Warning
  • 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. Habachi station. Staff added time mark. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cray fish (74F - Hot Holding) staff took to dicard. Corrective Action Taken** **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb splitter added to hose bibb. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Jug of soda in sink.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food Inspector #8554443
2023-11-30
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 11/30/2023 revealed 22 total violations (10 high priority, 2 intermediate, 10 basic).