CHINA LEE BUFFET
3933 E SILVER SPRINGS BLVD · OCALA · Marion County · FL 34470
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
22 full violation description(s) documented by the inspector during this visit.
High Priority 8
41-07-4High Priority – Container of medicine improperly stored. At the cook line, containers of medicine above prep table and cooler, employee moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-16-4High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee working cleaning surfaces started wearing gloves and portioning food with hands and no hand washed occurred. **Warning**
12A-17-4High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Male employee at the cook line, working with raw chicken washed hands for less than 10 seconds. **Warning**
09-01-4High 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 the cook line, male employee touched egg rolls with bare hands, inspector instructed to stop and use utensils. **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken above cooked chicken, employee moved, also at the sushi bar area, raw tuna stored on top of cooked shrimp, employee moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male employee at the cook line wearing observable soiled gloves touched soiled handles and immediately after portioned noodles, inspector instructed to washed his hands and wear gloves.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the sushi bar area, tuna 44F, manager voluntarily discarded, also guacamole with cut tomatoes 50F, manager will add to time as a public health control and discarded at 3:30. At the cook line, noodles stored above filling line 46F per employee noodles moved to cooler 30 minutes prior, manager moved back to walk-in cooler. At the kitchen entrance, cooler with no door installed due to cleaning, raw fish 46F and 50F, manager moved to freezer, all other food cold. **Repeat Violation** **Admin Complaint**
03F-02-5High 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. At the sushi bar area, three containers of sushi rice only one time marked, Manager time marked. **Corrected On-Site**
Intermediate 3
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Handwash sink at the end of the cook line, lids and items inside sink, also at the triple sink/prep area, trash can in front of sink, employee moved all. **Corrected On-Site**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, pork and Krab salad no date marked, per employee food prepared 11/02-03/25. Also at the server area, milk and half and half no date marked, manager voluntarily discarded them.
31B-06-4Intermediate – Soap dispenser at handwash sink not working/unable to dispense soap. Handwash sink at the hibachi area. **Repeat Violation**
Basic 11
14-01-5Basic – Bowl or other container with no handle used to dispense food. Bowl no handle inside cooked rice, Manager moved. **Corrected On-Site** **Repeat Violation**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep table, no lids and or no straw, employee moved drinks. **Corrected On-Site**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Cleaned stacked cups at the server station, also pans on cook line.
08B-38-4Basic – Food stored on floor. At the cook line, oil jugs on floor under wok station, manage moved off the floor. **Corrected On-Site**
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife between reach-in cooler and prep table.
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board. In use round cutting board with a wet towel underneath.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment (oven) heavily soiled with grease build up. Walk-in cooler shelves soiled with food residue. **Repeat Violation**
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the kitchen entrance heavily soiled, also coolers at the cook line soiled with food residue.
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. At the prep area, raw fish thawed at room temperature, manager moved to cooler. **Corrected On-Site**
21-38-4Basic – Wiping cloth sanitizing solution stored on the floor. At the server station behind sushi bar, sanitizer bucket stored directly on floor, Manager moved. **Corrected On-Site** **Repeat Violation**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Server area behind sushi bar, bulk container with sugar not labeled
Inspector observations synchronized from DBPR on August 18, 2026 8:14 AM.
Violation category totals
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.