DirtyFLRestaurant Inspection Data

NEW CJ SUPREME BUFFET

NEW CJ SUPREME BUFFET located in PERRY has undergone 6 health department inspections, achieving a 1.2/5 overall safety rating. Food safety practices have remained consistent.

Last inspection: 2 weeks ago · 6 reports on file

Jefferson Street
Florida, 32347
Taylor County County

Overall Food Safety Rating

★☆☆☆☆ (1.2/5)
Based on 6 health inspection reports

All Inspection Reports

4/1/2026· 2w ago

Visit ID: 13521865

Met Inspection Standards

5 high, 3 int, 11 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Two single-use cups without handles stored down inside flour bin in dry storage room.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Three co2 tanks not secured in dry storage room.
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Shelving lined with cardboard throughout kitchen.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Several cutting boards with dep cut marks on shelf in back of kitchen.
  • 14-11-5:Basic - Equipment in poor repair. Reach-in freezer near back door of kitchen is heavily rusted and has torn gaskets.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked flour bin in dry storage room.
  • 08B-38-4:Basic - Food stored on floor. 1. Pan containing cut onions stored directly on floor inside walk-in cooler. 2. Container of cooking oil stored directly on floor at cookline. Manager removed both items from the floor during this inspection. Corrected On-Site
  • 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Trash scattered on ground around dumpsters.
  • 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle and dumpsters sitting directly on grass and/or soil.
  • 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Nonfood-grade power drill stored on shelf in dry storage area above pasta.
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Wire shelving in back of kitchen over prep sink soiled with grease.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Beef stored inside grocery bags inside walk-in freezer. Manager moved the beef into a food-grade pan during this inspection. Corrected On-Site
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked shrimp stored inside unlined cardboard box inside walk-in freezer. Manager moved the shrimp into a food-grade pan during this inspection. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Wrapped pans containing raw frozen chicken stored on shelf inside walk-in freezer above packages of fully-cooked krab. 2. Pan containing raw chicken stored on shelf above pan containing cooked rice inside walk-in cooler. Manager moved all raw foods below cooked foods during this inspection. 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. On buffet line: chicken wings (118F - Hot Holding). Manager stated the wings have been held hot at the buffet for approximately one hour and reheated the wings to 198F during this inspection. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Several bottles of bug poison stored on shelf above restaurant food in dry storage room. Manager removed all chemicals from the shelf during this inspection. Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at three-compartment sink.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade in back of kitchen soiled with old food debris and/or black substance. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Two chemical spray bottles stored down inside handwash sink at kitchen entrance. Manager removed the items from the sink during this inspection. Corrected On-Site

9/16/2025· 7mo ago

Visit ID: 10960932

Met Inspection Standards

3 high, 2 int, 3 basic

  • 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.

5/1/2025· 11mo ago

Visit ID: 10720203

Met Inspection Standards

2 high, 1 basic

  • 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.

11/14/2024· 1y 5mo ago

Visit ID: 8725206

Met Inspection Standards

3 high, 1 int

  • 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

4/5/2024· 2y ago

Visit ID: 8585407

Met Inspection Standards

2 high, 3 basic

  • 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

1/5/2024· 2y 3mo ago

Visit ID: 8387873

Met Inspection Standards

3 high, 6 basic

  • 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**