CRYSTAL BUFFET
3160 New Haven Avenue
Florida, 32904
Brevard County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/3/2025
High Priority
3
Intermediate
1
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sweet sour chicken (54F - Cold Holding); general tso chicken (53F - Cold Holding) reach in cooler is directly in front of oven, operator moved items to another cooler. **Corrective Action Taken**
- 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. Some items have been replaced with no updated time mark in book.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket 400+ppm, remade 100ppm Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hws at sushi bar had to go containers stored in it. Hws at hibatch grill had steel scrubbies stored in hws. Corrected On-Site
Food safety inspection conducted on 4/3/2025 revealed 5 total violations (3 high priority, 1 intermediate, 1 basic).
Inspection on 10/31/2024
High Priority
0
Intermediate
2
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 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 aprons hanging on soda bib rack in server station. Corrected On-Site
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. A couple of floor tiles in kitchen near dish pit area are broken.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing clams at room temperature. Product still frozen, moved to walk in cooler to thaw. Corrected On-Site Repeat Violation
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. One Broken Reach in cooler outside. One reach in cooler inside not being used.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spice on cook line not labeled. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at hand sink by walk in coolers. 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. Several items in vegetable and fruit cooler not date marked. Cooked shrimp, cut melon, mushroom salad Corrected On-Site
Food safety inspection conducted on 10/31/2024 revealed 7 total violations (0 high priority, 2 intermediate, 5 basic).
Inspection on 2/8/2024
High Priority
5
Intermediate
4
Basic
6
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server station Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Sushi bar
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing sushi grade fish at room temperature at sushi bar. Placed in the cooler. Thawing imitation crab meet at room temperature.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Kitchen bucket 0ppm. Added bleach 50 ppm Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk sugar Corrected On-Site
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.0 ppm added more bleach 50 ppm Corrected On-Site Repeat Violation
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees came in from being outside came in touched clean dishes and 1 other employee engaged to prep onions. Provided hand washing signs in Spanish. Corrected On-Site
- 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 salmon over cooked mussels and shredded carrots in sushi cooler. Walk in cooler raw chicken over ready to eat sauces. Corrected On-Site
- 08A-04-5:High Priority - Raw fish stored over or with unwashed lemons in walk in cooler #2. Corrected On-Site
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice made at 10:30 time applied Corrected On-Site
- 22-02-4:Intermediate - East side of server station soda nozzles heavily soiled with black mold like substance.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Sushi chef washed hands in prep sink at the sushi bar. **Corrective Action Taken**
- 11-26-1:Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Prep cooks
Food safety inspection conducted on 2/8/2024 revealed 15 total violations (5 high priority, 4 intermediate, 6 basic).
Inspection on 8/21/2023
High Priority
4
Intermediate
0
Basic
10
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. In employee bathroom and customer bathroom
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On cups at server station. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Ice machine door Tear on reach in freezer at sushi bar
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On fryer handle on cookline
- 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. In sugar and flour In rice wine vinegar Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated grease in kitchen Reach in chest freezer at hibachi station gaskets black like substance Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Crispy noodles on wire shelf not covered Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Unlabeled flour for breading ChickenCorrected On-Site 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. Tested at Triple Sink (Chlorine - 00ppm); added bleach to water Triple Sink (Chlorine - 50ppm) Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over ready to eat tofu in reach in Sushi cooler Raw fish over ready to eat cream cheese in sushi reach. In Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline top of unit- wonton (49-50F - Cold Holding); raw chicken (50F - Cold Holding); raw beef (50F - Cold Holding), ambient air in cooler reading at 42F cold holding, operator states had lid open for lunch rush suggested rapid chill on items retemped at raw chicken 42F, raw beef 38F, and wontons 40F hibachi station- raw beef (51F - Cold Holding); raw chicken (46F - Cold Holding) operator placed out at 11:30 found at 2:30 suggested rapid chill on items, operator added ice. Retemp raw beef at 37F, raw chicken 41F 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. Tested bucket at sushi counter at Sanitizer Bucket (Chlorine 200++ppm); operator remade bucket and retested at Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site
Food safety inspection conducted on 8/21/2023 revealed 14 total violations (4 high priority, 0 intermediate, 10 basic).