DirtyFLRestaurant Inspection Data

NEW CJ SUPREME BUFFET

NEW CJ SUPREME BUFFET located in PERRY has undergone 5 health department inspections, achieving a 1.2/5 overall safety rating. Recent inspections indicate some food safety concerns.

Jefferson Street
Florida, 32347
Taylor County County

Overall Food Safety Rating

★☆☆☆☆ (1.2/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 9/16/2025

Inspection #: Visit ID: 10960932

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 08B-12-5:Basic - Stored food not covered. Broccoli in walk-in cooler.
  • 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Rice under paper towel dispenser.
  • 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. 0 ppm chlorine.
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Soy sauce at buffet.
  • 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. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shelf's in reach-in cooler.
  • 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. Fried chicken.

Inspection Date: 5/1/2025

Inspection #: Visit ID: 10720203

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed. 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. Marked during inspection. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle on dishwasher.

Inspection Date: 11/14/2024

Inspection #: Visit ID: 8725206

  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Sauce at buffet.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over Iced during inspection cream in reachin freezer. Properly stored during inspection. 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 incorrect time marking. Time corrected. Corrected On-Site
  • 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. Multiple items. Dated during inspection. Corrected On-Site

Inspection Date: 4/5/2024

Inspection #: Visit ID: 8585407

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Stored by handsink.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Fish over cooked chicken. Properly stored during inspection. 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. Sushi and rice . Marked during inspection. Corrected On-Site

Inspection Date: 1/5/2024

Inspection #: Visit ID: 8387873

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In starch.
  • 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. Cooler at sushi bar.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Case of mushrooms on cook line.
  • 08B-38-4:Basic - Food stored on floor. Multiple items on floor in walk-in freezer. Properly stored during inspection. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Pans of food in chest freezer. Covered during inspection. Corrected On-Site
  • 14-86-1:High Priority - Non-food grade bags used for food container.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked chicken.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab at 49°, salmon at 47°, less than 4 hours per operator put in freezer. **Corrective Action Taken**