ASIAN BUFFET & GRILL
2091 North University Drive
Sunrise, Florida, 33322
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 9 health inspection reports
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All Inspection Reports
Inspection on 1/13/2025
High Priority
2
Intermediate
2
Basic
1
Total
5
Inspection Details:
- 08B-12-5:Basic - Stored food not covered. Observed food stored uncovered in reach in cooler across from frying station. PIC covered. Corrected On-Site Warning
- 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. Observed 0ppm, corrected to 50ppm. Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored next to ready to eat Mac and cheese and ready to eat ribs in walk-in cooler. PIC removed and stored appropriately. Corrected On-Site Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handwash sink in kitchen next to dry storage area. Warning
- 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. Observed in low boy cooler across from cook line, dumpling and wanton cooked 1/12/24 not date marked. Warning
Food safety inspection conducted on 1/13/2025 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).
Inspection on 11/14/2024
High Priority
4
Intermediate
1
Basic
4
Total
9
Inspection Details:
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above sugar in dry storage area. PIC removed and stored appropriately. Corrected On-Site Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils stored in standing water at 75F at hibachi station. Warning
- 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Observed in back of establishment in the vicinity of soda room and dry storage area. Warning
- 08B-12-5:Basic - Stored food not covered. Observed cooked chicken stored uncovered in walk-in cooler. Warning
- 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. Observed 0ppm. Corrected to 100ppm. Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed cooked pork stored below raw fish in walk-in cooler. PUC removed and stored appropriately. Corrected On-Site Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed swollen can stored on shelf in dry storage area. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed imitation krab (41F-47F - Cold Holding) at hibachi area. Per operator, item has been out of temperature for approximately 30 mins. Ice placed on item to allow cooling. **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed an accumulation of old food debris on can opener. Warning
Food safety inspection conducted on 11/14/2024 revealed 9 total violations (4 high priority, 1 intermediate, 4 basic).
Inspection on 8/5/2024
High Priority
4
Intermediate
3
Basic
9
Total
16
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at sushi station - opened can stored right on top of plates for display. Operator stored correctly. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at drying rack by dishwasher machine.
- 14-11-5:Basic - Equipment in poor repair. Walk in freezer at 34F
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed at walk in cooler.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed at walk in cooler additionally at walk in freezer.
- 36-17-5:Basic - Floor tiles in disrepair. Observed at walk in cooler.
- 08B-38-4:Basic - Food stored on floor. Observed at office/foyer - plastic soda bottles stored directly on floor. Operator stored properly.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in cooler in front of grill.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at fountain drinks room. Operator stored properly.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in cooler at sushi station. Raw tuna stored above cream cheese. Operator stored properly. Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed at walk in cooler - Raw fish stored above onions. Operator stored properly. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler. pork rib (48F - Cold Holding). As per operator item not portioned or prepared today. As per operator item held out of temperature for over 6 hours. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler. pork rib (48F - Cold Holding). As per operator item not portioned or prepared today. As per operator item held out of temperature for over 6 hours. See stop sale.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing station by triple at back wall. Operator provided paper towels. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink.observed at handwashing station at sushi station. Operator provided soap. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed at back door - sprayer bottle.
Food safety inspection conducted on 8/5/2024 revealed 16 total violations (4 high priority, 3 intermediate, 9 basic).
Inspection on 7/17/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Inspection Details:
- 36-01-4:Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Observed an accumulation of food on floor walk-in cooler. Warning - From follow-up inspection 2024-07-17: Still observed. **Time Extended**
Food safety inspection conducted on 7/17/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 7/16/2024
High Priority
5
Intermediate
1
Basic
4
Total
10
Inspection Details:
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Warning
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed an accumulation of food on floor walk-in cooler. Warning
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed portioning spoon handle not stored above ready to eat spinach. Warning
- 08B-12-5:Basic - Stored food not covered. Observed bread stored uncovered in three door reach-in cooler. Warning
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed no sanitization of clean utensils at three compartment sink. Warning
- 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 stored over raw beef in walk-in cooler. PIC removed and stored appropriately. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed honeydew melon(45-47F @ 2:40 - Cooling since 11:00); cut tomatoes (45-47F - Cooling @ 2:40 - Cooling since 11:00); water melon (45-47F - Cooling @ 2:40 - Cooling since 11:00); cantaloupe (45-47F - Cooling @ 2:40 - Cooling since 11:00). Items did not make it to 41F in 4 hours. See stop sale. Warning
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed honeydew melon(45-47F @ 4:00 - Cooling since 11:00); cut tomatoes (45-47F - Cooling @ 4:00 - Cooling since 11:00); water melon (45-47F - Cooling @ 4:00 - Cooling since 11:00); cantaloupe (45-47F - Cooling @ 4:00 - Cooling since 11:00). Items did not make it to 41F in 4 hours. See stop sale. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed eel stored at 83F on prep table at sushi bar. Per operator, item has been out of temperature for approximately 30mins. Operator placed item in cooler to cool down. Warning
- 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed PIC with no knowledge of proper three compartment sink set up. Warning
Food safety inspection conducted on 7/16/2024 revealed 10 total violations (5 high priority, 1 intermediate, 4 basic).
Inspection on 4/2/2024
High Priority
2
Intermediate
1
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed stainless steel bowl or other container with no handle used to dispense chicken in flip top cooler. Operator removed Corrected On-Site Repeat Violation
- 35A-03-4:Basic - Dead roaches on premises. Observed 1 dead roach in employee bathroom. Operator removed clean and sanitized Corrected On-Site
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed three compartment sink rinse compartment was chlorinated 200+ ppm chlorine. Operator drained and filled with plain water. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed plastic container of frying oil stored on cook line. Operator elevated Corrected On-Site Repeat Violation
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with flour. Operator removed Observed handle in contact with rice. Operator removed. **Corrective Action Taken**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature of 105F. Operator removed to dishwasher. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood fans surface soiled with grease, food debris, dirt, slime or dust. Repeat Violation
- 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 meat in reach in at hibachi station. Operator inverted items. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice noodles (45F - Cold Holding) in water. Per operator held less than two hours. Not portioned or prepared today Operator added ice to noodles Observed ribs (45F - Cold Holding) in two door glass cooler. Per operator removed from walk-in cooler less and placed into reach in than two hours. Not portioned or prepared today. Operator moved ribs to walk in cooler for quick chill. **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed orange chicken 122F @ 2:00 cooling since 1:30 rechecked 116 @ 2:30 , orange chicken 119F @ 2:00 cooling since 1:30 rechecked 100F @ 2:30 orange chicken 90F @2:00 cooling since 1:30 rechecked 83F @ 2:30 all stored in deep plastic containers. Operator split chicken into shallow containers. **Corrective Action Taken**
Food safety inspection conducted on 4/2/2024 revealed 10 total violations (2 high priority, 1 intermediate, 7 basic).
Inspection on 1/17/2024
High Priority
0
Intermediate
0
Basic
6
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - Walk-in cooler Observed no handle bowl used to dispense sauce. Manager removed. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. - Cook line Observed a keg of oil stored on floor. Manager removed. Corrected On-Site Repeat Violation
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - kitchen;reach in cooler across from deep fryer. -Observed in use equipment handle not stored above Mac and cheese. -Observed in use equipment handle not stored above spinach. Dry storage area - Observed in use equipment handle not stored above flour. Manager removed. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Kitchen - Observed hood with an accumulation of grease. - Observed cooler gaskets and outer edges with an accumulation of slime.
- 08B-12-5:Basic - Stored food not covered. - Walk-in Cooler/Reach-in cooler Observed stored chicken and pork ribs uncovered. Manager covered items. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. - Prep table across from walk-in cooler. Observed wet wiping cloth not stored in sanitizing solution.
Food safety inspection conducted on 1/17/2024 revealed 6 total violations (0 high priority, 0 intermediate, 6 basic).
Inspection on 9/14/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the hibachi station spatulas in water of 78F - operator removed. Warning - From follow-up inspection 2023-09-14: **Time Extended**
Food safety inspection conducted on 9/14/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 9/13/2023
High Priority
6
Intermediate
1
Basic
6
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Reach in cooler at cook line, bowl in container of chicken - operator removed. Warning
- 35A-03-4:Basic - Dead roaches on premises. Observed approximately Dead 5 roaches on top of ice machine near cook line, approximately 30 dead roaches by dry storage area closet near party room on floor. Approximately 1 dead under box on floor, at 2nd dinning room. Approximately 1 dead roach at the coffee station on floor. Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone over cans food items, at dry store area. Operator removed. Corrected On-Site Warning
- 08B-38-4:Basic - Food stored on floor. Oil on floor, near cook line. Operator removed. Repeat Violation Warning
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Corrected On-Site Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the hibachi station spatulas in water of 78°F - operator removed. Warning
- 35A-09-4:High Priority - Presence of insects, rodents, or other pests. Observe approximately 20 dead insects behind white reaching freezer at sushi bar station. Observed approximately 20 Dead flies all over the window sill, by the left side customer dining station. Approximately 3 dead flies by the right dining Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, Raw shrimp over cut potatoes. Operator moved raw shrimp to lower shelf. Corrected On-Site Repeat Violation Admin Complaint
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Corrected On-Site Warning
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee handling dirty dishes then proceeded to grab clean cup and drink to serve to customer- educated operator employee washed hands. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass reach in cooler, near cook line; tofu (59F) Cold Holding; miso (57fF) Cold Holding. raw bean sprouts (56-58F)- cold holding, krab rangoon filling (56-58F)- cold holding. Food not portioned or prepared today. Ambient temperature cooler 50F. Operator moved food to walk in cooler for quick chill. 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 and the time removed from temperature control cannot be determined. See stop sale. No time mark for all tcs food items at buffet - operator marked for remaining 3 hours. Corrected On-Site Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At glass reach in cooler near cookline-raw egg whites (56F- 58F) at 11:26- to 58F at 12:30 cooling since 10:30am, raw egg yolk (58F) - at 11:26- to 58F at 12:30cooling since 10:30am- operator states food left counter- at current rate of cooling food will not reach 41F within remaining 1.5 hours - operator placed in walk in cooler to quick chill. Warning
Food safety inspection conducted on 9/13/2023 revealed 13 total violations (6 high priority, 1 intermediate, 6 basic).