SUPER ORIENT BUFFET
4525 S. SEMORAN BLVD. · ORLANDO · Orange County · FL 32822
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
31 full violation description(s) documented by the inspector during this visit.
High Priority 10
22-42-4High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized, was 0 ppm. **Corrective Action Taken**
03B-02-4High Priority – Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above, cooked chicken wings was 122°f, operator discarded product . **Corrective Action Taken**
01B-01-4High Priority – Dented cans present, soy sauce. See stop sale.
35A-02-5High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area.
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, beef 46°f, chicken 45 top of deli unit by cooks line. Tofu was 45°f in the bottom of reach in cooler was 45°f. The ambient temp was 45°f. Operator stated products were put inside cooler this morning between 1030 am to 1100 am.
03F-02-4High Priority – Potentially hazardous (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. Corn starch was put in the cooksline at 1100 am according employee., manager timed product. **Corrective Action Taken**
08A-01-4High Priority – Raw animal food stored over cooked food, raw chicken in sheet pan , wrapped in house was stored over plastic container with uncovered cooked ribs , inside walk in freezer.
35A-05-4High Priority – Roach activity present as evidenced by small live roach found, walking on top of prep table by front cooks line, there was two pieces of stainless steel and we moved the stainless steel there was about 15 live roaches , by cooks line. Also 2 live roaches walking on floor near cooks line next to white reach in freezer. 1 live roach by ice machine , back prep area.
08B-01-4High Priority – Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination, hard noodles were stored uncovered at buffet area, and tempura. **Corrected On-Site**
41-02-4High Priority – Toxic substance/chemical stored by or with food, honey next to fuel, and employee medications. **Corrected On-Site**
Intermediate 5
22-20-4Intermediate – Accumulation of black/green mold-like substance in the interior of the ice machine, both ice machines.
53B-15-4Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee using the 3 compartment sink and was dunking equipment in sanitizer for at least 30 seconds.
22-27-4Intermediate – Food-contact surfaces encrusted with grease and/or soil deposits, utensil used to handle sweet and sour chicken. **Corrected On-Site**
22-28-4Intermediate – Interior of reach-in cooler soiled with accumulation of water, deli unit by cooks line.
14-77-5Intermediate – Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired, the ambient temp was 45°f, manager said products were put inside unit this morning.
Basic 16
23-06-4Basic – Build-up of food debris, dust or dirt on nonfood-contact surface, exterior of containers with sauces, walk in cooler.
24-14-4Basic – Clean utensils stored between equipment and prep table., by cooks line.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable, deli unit.
35A-03-4Basic – Dead roaches on premises, top of prep table by cooks line.
40-07-4Basic – Employee personal items stored with or above food, clean equipment and utensils, or single-service items, blue bag next to dry mushrooms. **Corrected On-Site**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting, pans in clean equipment shelves.
36-22-4Basic – Floor area(s) covered with standing water, inside walk in freezer.
36-71-4Basic – Floor drains/drain covers heavily soiled, under prep sink.
36-18-4Basic – Floor tiles cracked, broken or in disrepair, dry storage area.
36-24-5Basic – Hole in or other damage to wall, walk in cooler.
14-67-4Basic – Reach-in cooler gasket torn/in disrepair, deli unit and reach in freezer.
08B-13-4Basic – Stored food not covered in walk-in cooler, egg rolls.
23-12-4Basic – Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.
14-17-4Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface, also shelves inside dry storage area.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses, stored on top of prep table by cooks line.
21-03-4Basic – Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site**
Inspector observations synchronized from DBPR on August 11, 2026 8:09 AM.
Violation category totals
1 observation(s)
3 observation(s)
3 observation(s)
4 observation(s)
2 observation(s)
4 observation(s)
2 observation(s)
2 observation(s)
3 observation(s)
4 observation(s)
1 observation(s)
1 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.