DirtyFLRestaurant Inspection Data

CRAZY BUFFET

2030 Palm Beach Lakes Boulevard
West Palm Beach, Florida, 33409
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 3/25/2025

Inspection #: Visit ID: 8853459

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen, ice machine with mold-like substance in interior.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout kitchen, open emoloyee beverages on prep tables.
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line, Employee handled raw bacon then proceeded to use clean utensils while preparing food on grill and plating cooked food without washing hands. Advised operator of proper handwashing.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handling washed grapes with bare hands without an approved AOP. Advised operator of proper bare hand contact.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At front cook line, Raw fish stored over cooked eel in low boy. Advised operator of proper storage. Repeat Violation Admin Complaint
  • 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At buffet self serve dessert bar, chocolate fountain not protected by sneeze guard. Operator moved fountain underneath sneeze guard. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar, spicy tuna (47F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 2 hours. Advised operator of proper cold holding. Operator placed item into reach in freezer to quick chill. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At front cook line, Hand sink used for other purposes as evident by employee rinsing knives off at sink.

Inspection Date: 11/21/2024

Inspection #: Visit ID: 10725433

  • 32-06-4:Basic - - From initial inspection : Basic - Missing partition and/or door for bathroom with more than 1 toilet facility. At Men's Bathroom; 2 toilets, 1 has no partition, 2 urinals, 1 has no partition. Operator stated bathroom under repair/renovation. Warning - From follow-up inspection 2024-11-21: **Time Extended**

Inspection Date: 11/20/2024

Inspection #: Visit ID: 10722085

  • 32-06-4:Basic - Missing partition and/or door for bathroom with more than 1 toilet facility. At Men's Bathroom; 2 toilets, 1 has no partition, 2 urinals, 1 has no partition. Operator stated bathroom under repair/renovation. 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. Dishwasher (Chlorine 0ppm). Operator primed machine and retested at 50ppm. Corrected On-Site Repeat Violation Admin Complaint
  • 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. Employee entered kitchen through rear exit door walked to cook line and began handling clean utensils and equipment to prepare food for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Repeat Violation Admin Complaint
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw fish while preparing sushi roll and then handled ready to eat krab/cream cheese while preparing separate sushi roll with no raw ingredients without washing hands. Operator discussed with employee who then washed hands. Repeat Violation Admin Complaint
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/nose/hair/hat and then continued handling clean dishes/utensils while preparing food for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Repeat Violation Admin Complaint
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled washed/cut pineapple to be immediately served cold on buffet with barehands. Operator discussed with employee who then washed hands and put on gloves. Corrected On-Site Repeat Violation Admin Complaint
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee removed plate from sushi buffet, washed and rinsed in prep sink, wiped dry with cloth towel and then reused for freshly made sushi without sanitizing. Operator removed plates to be washed, rinsed and sanitized. Employee washed and rinsed mixing bowls at prep sink and then placed to dry without sanitizing. Operator removed mixing bowls to be washed, rinsed and sanitized. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At glass door reach in; raw fish stored over cooked pork. At sushi low boy; raw fish stored over cream cheese. Operator moved raw fish below ready to eat items. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in; raw comminuted pork stored over whole muscle beef. Operator moved raw comminuted pork below raw whole muscle beef. 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. At chocolate fountain/ice cream cone buffet; no sneeze guard/protection for chocolate fountain/unwrapped ice cream cones. Advised Operator to install sneeze guard. 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 handled soiled dishes while removing from buffet, took to dish area and then handled clean plates of food while taking to buffet for customers without washing hands. Operator discussed with employee who then washed hands. Repeat Violation Admin Complaint
  • 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 200+ppm). Operator diluted to 100ppm. Corrected On-Site Warning

Inspection Date: 8/8/2024

Inspection #: Visit ID: 8853143

  • N/A:No Violations Were Observed

Inspection Date: 8/7/2024

Inspection #: Visit ID: 8785298

  • 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). Operator agrees to manually sanitize dishes in triple sink. **Corrective Action Taken** Warning
  • 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. At sushi bar; employee entered through door from kitchen, wiped hands on pants then put on gloves and began preparing food without washing hands. Discussed with employee who then washed hands and changed gloves. Corrected On-Site Repeat Violation Admin Complaint
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At Sushi Bar; Employee touched raw fish then handled ready to eat/cooked sushi without washing hands. Discussed with Operator, who then discussed with employee. Employee washed hands. Corrected On-Site Warning
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched ear/earpiece and then continued preparing food without washing hands. Discussed with employee who then washed hands. Corrected On-Site Repeat Violation Admin Complaint
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At Prep Area;Employee handled ready to eat deserts with bare hands Discussed with employee who then washed hands and put on gloves Corrected On-Site Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At Sushi Bar; Employee rinsed plates at prep sink with water and then reused without sanitizing. Discussed with Operator, Operator removed dishes to be washed, rinsed and sanitized. **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; Raw shell eggs stored over ready to eat cut peppers Discussed with operator Operator removed shell eggs to lower shelf Corrected On-Site Repeat Violation Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler; raw chicken over raw beef. Operator moved raw chicken below beef. 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 removed soiled dishes from buffet and then handled clean plates of food to take to buffet without washing hands. Discussed with employee who then washed hands. Corrected On-Site Warning

Inspection Date: 3/21/2024

Inspection #: Visit ID: 8535042

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At crushed ice machine and back ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. At wait station; ice scoop handle laying in ice. Operator removed. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At grill station; in-use knife stored in crack between cooler and prep table. Operator removed. Corrected On-Site
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At sushi station; unwashed avocados being cut/prepared. At prep area; unwashed mushrooms being cut. Advised Operator to wash produce prior to preparation.
  • 01B-01-4:High Priority - Dented/rusted cans present. At prep area canned food storage shelves; 1 #10 size can of peaches dented on seam. See stop sale. Operator segregated can. Repeat Violation Admin Complaint
  • 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. Employee entered kitchen, handled cellphone and soiled wiping cloth then put on gloves and began preparing sushi without washing hands. Discussed with Operator. Operator discussed with employee. Employee washed hands and changed gloves. Corrected On-Site
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee exited kitchen toward buffet, wiped nose with hand and then touched clean plates of prepared food to be placed on buffet without washing hands. Discussed with Operator. Operator discussed with employee. **Corrective Action Taken**
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer; plastic wrapped/portioned raw comminuted pork stored over plastic wrapped sheet tray of ready to eat cream cheese wontons. Operator moved pork below wontons. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. At walk-in cooler(s); raw tuna stored over unwashed avocados and raw shell eggs stored over unwashed melon. Operator moved raw food below produce. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar low boy reach in cooler; raw salmon stored over ready to eat krab. At walk-in cooler; raw tuna stored over ready to eat sauce. At cook line sliding glass door reach in cooler; raw salmon stored over ready to eat potatoes. Operator moved raw items below ready to eat items. Corrected On-Site Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep table mounted can opener; blade soiled with food debris, mold-like substance or slime. Operator moved to be washed, rinsed and sanitized. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At bar and grill station; hand wash sink used to store cleaning supplies. Operator removed. Corrected On-Site

Inspection Date: 11/1/2023

Inspection #: Visit ID: 8536049

  • N/A:No Violations Were Observed

Inspection Date: 10/25/2023

Inspection #: Visit ID: 8534713

  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar Raw beef over Krab meat. Prep area, Raw chicken over cooked chicken on cooling shelf. Walk in cooler Raw chicken over sauces Raw shrimp over sauces Raw beef over cooked chicken Operator stored properly Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2023-10-25: At sushi bar: raw salmon and raw tuna over ready to eat sauce. At walk in cooler: raw fish over ready to eat sauces. Operator moved raw items under ready to eat. Admin Complaint Corrected On-Site
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar in cooler: (slender sliced Krab- 47F-cold holding) Not prepared or portioned today. Per operator product stored for over 4 hours See stop sale At cook-line reach in cooler: spaghetti 46F (Cold Holding) Not prepared or portioned today. As per operator taken out of walk in cooler 30 mins ago; item over stacked. Operator removed to over stacked portion to walk in cooler. At prep area: Krab (69F - Cold Holding) Not prepared or portioned today. As per operator placed in mixer 15 minutes. Operator removed to walk in cooler. At cook line reach in double door cooler: Cooked chicken -49F (Cold Holding); egg rolls 49F (Cold Holding); cooked shrimp 49F (Cold Holding); raw salmon 50F (Cold Holding) Items not prepared or portioned today. As per operator item stored there 2 hours. Operator removed items to walk-in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2023-10-25: At cook line reach in double door cooler: All items 41F or below. At sushi bar in cooler: slender sliced Krab- 46F (cold holding) As per operator not prepared or portioned today being held in cooler for less than 4 hours. Operator moved item to reach in cooler. Admin Complaint **Corrective Action Taken**
  • 31A-04-4:Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. From cook line and prep area. Warning - From follow-up inspection 2023-10-25: Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. From cook line and prep area. **Time Extended**

Inspection Date: 10/24/2023

Inspection #: Visit ID: 8383876

  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dented: mandarin oranges (2); canned peach slice(2), coconut milk, strawberry glaze 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.at 0 ppm. Operator primed machine to 100 ppm chlorine Corrected On-Site Repeat Violation Admin Complaint
  • 12A-12-4:High Priority - Employee switched from working with raw food ( raw chicken)to clean utensils without washing hands. Employee washed hands Corrected On-Site Warning
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled raw tuna for sushi raw service with out gloves. Employee washed hands and put on gloves Corrected On-Site Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed sushi bar cook grabbed dirty empty plate from sushi buffet bar , rinsed with water on dump sink, followed by putting new food on it. Operator discarded food and took plate to dishwasher to sanitize properly, wash,rinse, sanitize Corrected On-Site Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer Raw ground pork over cream cheese wontons. Operator stored properly Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar Raw beef over Krab meat. Prep area, Raw chicken over cooked chicken on cooling shelf. Walk in cooler Raw chicken over sauces Raw shrimp over sauces Raw beef over cooked chicken Operator stored properly Corrected On-Site Repeat Violation Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler Raw chicken over raw shrimp Walk in freezer Raw chicken over raw shrimp Raw chicken over raw beef. A lots of items. Advised operator to stored properly. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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. At sushi bar in cooler: (slender sliced Krab- 47F cold holding) Per operator product stored for over 4 hours Not prepared or portioned today See stop sale Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar in cooler: (slender sliced Krab- 47F-cold holding) Not prepared or portioned today. Per operator product stored for over 4 hours See stop sale At cook-line reach in cooler: spaghetti 46F (Cold Holding) Not prepared or portioned today. As per operator taken out of walk in cooler 30 mins ago; item over stacked. Operator removed to over stacked portion to walk in cooler. At prep area: Krab (69F - Cold Holding) Not prepared or portioned today. As per operator placed in mixer 15 minutes. Operator removed to walk in cooler. At cook line reach in double door cooler: Cooked chicken -49F (Cold Holding); egg rolls 49F (Cold Holding); cooked shrimp 49F (Cold Holding); raw salmon 50F (Cold Holding) Items not prepared or portioned today. As per operator item stored there 2 hours. Operator removed items to walk-in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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. Several items from sushi bar, hibachi, hot and cold buffet with no time mark on clip board. Per operator all products stored for approximately 1 hour, operator timed marked properly for the remaining time of 3 hours. Corrected On-Site Warning
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At bar area: chicken kebabs -113F (reheating) Precooked chicken reheated for hot holding. Operator reheated chicken to 165F. Corrected On-Site Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Degreaser next to sauces on cook line Windex next to chocolate Bleach next to clean utensils Operator stored properly Corrected On-Site Warning
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator **Corrective Action Taken** Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedures to operator **Corrective Action Taken** Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen near prep area: cooked ribs (cooling since 2:30) (92F @ 3:35; 77F at 4:19 (Cooling) At this current cooling rate product will not cool to 70°F within 2 hours. Operator removed to walk in freezer to quick chill. **Corrective Action Taken** Warning
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. From cook line and prep area. Warning