OLE TIMES BUFFET
2469 US HWY 90 W STE 106 · LAKE CITY · Columbia County · FL 32055
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
35 full violation description(s) documented by the inspector during this visit.
High Priority 10
12A-13-4High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken**
12A-28-4High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee white hands on apron, then change gloves without washing hands before handling food on the cook line. Manager head, employee, wash hands and change gloves. **Corrective Action Taken**
22-57-6High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine in dish area, 147F. **Warning**
35A-02-7High Priority – Live, small flying insects found Observed four flies in kitchen area.
14-31-5High Priority – Nonfood-grade bags used in direct contact with food. Sweet potatoes stored in black garbage bag.
22-43-4High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink, 0PPM. Manager had employee change sanitized water, 200 ppm **Corrected On-Site**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in walk-in cooler next to meat prep area. Manager placed raw chicken on bottom shelf. **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored on prep table across from cook line: fish (51F – Cold Holding); pork chops (51F – Cold Holding). Employee stated items placed on table thirty minutes prior to temperature being taken. Employee added ice to both items, fish (40F – Cold Holding); pork chops (40F – Cold Holding). **Corrected On-Site**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored on hot buffet, fried chicken (126F – Hot Holding); baked chicken (118F – Hot Holding). Manager stated items placed on buffet 30 minutes prior to temperature being taken manager, voluntary voluntarily discarded items. **Corrective Action Taken**
29-42-4High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breakers on either side of splitter for mop sink.
Intermediate 4
02C-03-5Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of cream in wait station reach-in cooler. Employee stated cream was open the previous morning. Employee placed proper date mark on cream. **Corrected On-Site**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on Kitchen prep table soiled with old food debris. Deflector plate in weight station, ice machine soiled with mold like substance. **Repeat Violation**
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for high temp dish machine in dish area.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at dish area hand washing sink. Manager provided hand towels at sink. **Corrected On-Site**
Basic 21
36-36-4Basic – Ceiling tile missing. Ceiling tiles throughout the kitchen missing. **Repeat Violation**
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and bench throughout the kitchen, dusty and greasy.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Numerous employee drinks on prep tables throughout the kitchen. **Repeat Violation**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee deodorant on prep table across from cook lawn. Manager removed deodorant during inspection. **Corrected On-Site**
14-11-5Basic – Equipment in poor repair. Handle for warmer at end of cook line missing. Door for walk-in cooler in disrepair. **Repeat Violation**
36-22-4Basic – Floor area(s) covered with standing water. Standing water and numerous places where tiles are missing throughout the kitchen.
36-73-4Basic – Floor soiled/has accumulation of debris. Floor greasy behind cook line, fryers, and ovens.
36-17-5Basic – Floor tiles missing and/or in disrepair. Four tiles missing throughout the kitchen. **Repeat Violation**
14-38-4Basic – Food storage container/container lid cracked or broken. we got some of that too. Cracked pan pans and lids throughout the kitchen.
08B-38-4Basic – Food stored on floor. Bag of ice stored on floor and walk-in freezer. Manager had employee placed bag of ice on shelf. **Corrected On-Site**
14-42-4Basic – Hood filter missing from automatic fire suppression/exhaust system. Hood above cook line ovens.
10-14-5Basic – Ice bucket not inverted between uses. Ice bucket's stored next to ice machines.
14-69-4Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Ice filled up on floor near door and walk-in freezer.
10-06-5Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle for pitcher in container of milk mixture. Employee removed pitcher from container. **Corrected On-Site**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dusty speaker next to pass-through window. Walking cooler shelves soiled with old food debris. Vent about cook line greasy. Fan covers in both walk-in coolers dusty. **Repeat Violation**
08B-39-4Basic – Raw fruits/vegetables not washed prior to preparation. Employee preparing sweet potatoes without washing. Manager had employee began washing potatoes. **Corrective Action Taken**
08B-12-5Basic – Stored food not covered. Pan of bread, pudding, stored in walk-in cooler.
14-17-4Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Walls in main walk-in cooler.
29-11-4Basic – Water leaking from pipe and/or faucet/handle. Leaking faucet at buffet handwashing sink and dish area handwashing sink. Leaking faucet at cook line prep sink.
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Containers under prep table in dessert area.
Inspector observations synchronized from DBPR on August 11, 2026 7:39 PM.
Violation category totals
2 observation(s)
2 observation(s)
4 observation(s)
2 observation(s)
3 observation(s)
6 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
6 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.