CRAZY BUFFET
12237 S ORANGE BLOSSOM TRL
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 3/6/2025
High Priority
3
Intermediate
4
Basic
9
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowls used to scoop flour, rice, sugar at dry storage area. Plastic bowls used in yum yum sauce in Glassdoor cooler. Operator removed. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink bottle next to rice cooker at sushi prep area. Operator moved. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee at sushi prep area observed preparing sushi with no hair restraint.
- 36-63-4:Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed accumulation of grease on interior of hood system and on ansul system.
- 08B-38-4:Basic - Food stored on floor. Observed container of raw beef stored on floor of walk-in freezer. Operator moved to shelf. Corrected On-Site
- 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed scoops for flour stored directly touching wall of dry storage area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sink at sushi prep area.
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed two sanitizer buckets stored on floor, one at each server stations.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatoes and peppers over salsas in walk-in cooler.
- 41-07-4:High Priority - Container of medicine improperly stored. Observed pill on lid of rice cooker at sushi prep area, and containers of medicine directly next to rice cooker. Operator removed and placed in office. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 dented can of mustard green. Stored on shelving across from triple sink. Operator discarded.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in walk-in cooler.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board at maketable on cooks line.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing towel and dumping liquid from container at waitstaff area. Operator coached employee.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at sushi prep area had no paper towels and no soap. Operator placed soap and paper towels. Corrected On-Site
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 3/6/2025 revealed 16 total violations (3 high priority, 4 intermediate, 9 basic).
Inspection on 7/22/2024
High Priority
2
Intermediate
1
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoop for rice and sugar Corrected On-Site
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee take a drink out of a water bottle at sushi bar while working.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. All exit doors at facility
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed sticky tape over prep table by triple sink
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored under display case at sushi line Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks in reach in cooler at cooks line
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef and pork in prep sink thawing with out faucet turned on Corrected On-Site
- 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee wash hands and dried on apron. Emailed operator proper hand washing hand out
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Case of raw chicken stored over hard boiled eggs in walk in cooler Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No appear towel or soap at hand washing sink at sushi/hibachi bar
Food safety inspection conducted on 7/22/2024 revealed 11 total violations (2 high priority, 1 intermediate, 8 basic).
Inspection on 6/5/2024
High Priority
4
Intermediate
2
Basic
6
Total
12
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. Both machines, employee cleaned during inspection. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Through the kitchen Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. In cookline, employee cleaned during inspection. Corrected On-Site
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed container of chicken wings on the floor in walk in cooler, employee removed it. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil by rice cooker in standing water of 77F. Operator removed the water. Corrected On-Site Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel by the hibachi flat top. Operator placed it in the sanitizer bucket. 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. Triple Sink (Chlorine 0ppm), operator added chlorine retested at 50ppm Corrected On-Site
- 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. Dishwasher (Chlorine 0ppm), dish machine sanitizer tubes was in the detergent and the detergent tube was in the sanitizer. Employee switched during inspection. Retested at 50 ppm. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ready to eat krab meat. Operator moved the raw items to the bottom shelf. Corrected On-Site
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm), operator removed water and retested at 50ppm. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, operator removed it to have it cleaned **Corrective Action Taken** Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink by the 3 compartment sink with a rack in it, operator removed it. Corrected On-Site
Food safety inspection conducted on 6/5/2024 revealed 12 total violations (4 high priority, 2 intermediate, 6 basic).
Inspection on 5/15/2024
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 5/15/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/16/2024
High Priority
2
Intermediate
1
Basic
14
Total
17
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.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen. Repeat Violation
- 14-25-5:Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed wooden sushi bowl with sushi rice.
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed yellow fly sticky traps over prep tables in kitchen. Employee removed them. Reviewed the areas where they can be placed. Corrected On-Site
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed frozen cases of beef, shrimp on the floor in walk in cooler Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water temperature of 80F in hibachi area. Operator discarded water. Corrected On-Site
- 36-62-4:Basic - Light not functioning. 3 light out from hood Repeat Violation
- 33-16-4:Basic - Open dumpster lid. Corrected On-Site
- 25-05-4:Basic - Single-service articles improperly stored. Observed cases of foam cups, lids and food containers directly on the floor by dry storage hallway.
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed fans from cookline dusty Repeat Violation
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed spoons in container not facing the same way, operator asked employee to fix it. Corrected On-Site
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet sipping cloths on top of prep table in kitchen and by the beverage station. Operator removed them and placed them in the sanitizer bucket. Corrected On-Site
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm), operator changed the water and retested 50ppm. Advised to get the solution from 3 compartment sink since it was at the correct ppm. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tilapia over cream cheese blocks in reach in cooler from sushi station. Operator move the fish to the bottom shelf. 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. Observed raw shrimp over raw steak in sushi reach in cooler. Operator moved the shrimp to be on the bottom shelf. Corrected On-Site
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Waiter station. Operator placed a roll of paper towel in the area. Corrected On-Site
Food safety inspection conducted on 4/16/2024 revealed 17 total violations (2 high priority, 1 intermediate, 14 basic).
Inspection on 3/26/2024
High Priority
0
Intermediate
0
Basic
8
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Deli container inside the rice and sugar bins, operator removed them Corrected On-Site Repeat Violation
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Walk in cooler Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen Repeat Violation
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed container of oil on the floor, entrance of the hibachi area, operator moved it to a shelf. Corrected On-Site Repeat Violation
- 36-62-4:Basic - Light not functioning. 2 out from hood
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods soiled with grease. Repeat Violation
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed fan covers from walk in cooler soiled.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
Food safety inspection conducted on 3/26/2024 revealed 8 total violations (0 high priority, 0 intermediate, 8 basic).
Inspection on 10/24/2023
High Priority
2
Intermediate
2
Basic
10
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed deli containers inside the rice, sugar and cornstarch bins Corrected On-Site Repeat Violation
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Walk in cooler Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the the kitchen Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Large ice machine
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed cases of calamari on floor in walk in freezer Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between reach in coolers Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hoods soiled with grease -walk in cooler fan covers are dusty
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of reach in cooler
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed containers with sugar and cornstarch without labels
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over ready to eat sauces in walk in cooler. Operator switched items 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 and the time removed from temperature control cannot be determined. Operator created a form on the computer and print it to be completed daily Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener soiled
- 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. Operator had paper but not completed. Completed with employees during inspection. **Corrective Action Taken**
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to hand wash sink in kitchen
Food safety inspection conducted on 10/24/2023 revealed 15 total violations (2 high priority, 2 intermediate, 10 basic).