CHINA LEE BUFFET
3933 E SILVER SPRINGS BLVD · OCALA · Marion County · FL 34470
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
34 full violation description(s) documented by the inspector during this visit.
High Priority 10
12A-12-4High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee at hibachi grill cracked raw shell eggs then touched handles of cooking utensils without washing hands. **Warning**
12A-25-4High 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. Male employee touched face then continued to cook without washing hands. **Warning**
12A-29-4High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee at hibachi grill touched soiled apron then clean utensils and continued to cook without washing hands. Male employee on cook line picked up item off floor then continued to prepare fish without changing gloves and washing hands. **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. Male employee preparing cooked chicken with bare hands. Employee stopped and put on gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
01B-12-4High Priority – Food contaminated by employees. See stop sale. Coffee creamer stored inside ice bin used to ice foods
08B-56-4High Priority – Food stored in ice used for food. See stop sale. Coffee creamer stored inside ice bin used to ice foods.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In reach in sushi cooler: raw fish stored over krab. Moved. On cook line: pan of raw shell eggs in pan of cut cabbage, pan of raw chicken on shelf over cooked chicken, and pan of raw fish on shelf over biscuit dough. Moved all. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at kitchen entrance: mussels 53F. Eggs 52F. Both items were moved to different unit. Ambient air of unit is 50F. Condensation on drinks in unit.
41-10-4High Priority – Toxic substance/chemical improperly stored. WD40 on clean dish side of hand sink. Rubbing alcohol over prep table. All were moved. **Corrected On-Site**
29-34-4High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door. Under table in warehouse wash area with hose attached.
Intermediate 6
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Pitcher dumped in sink in server station. Scrub pad in sink at hibachi station. Clear plastic wrap roll on top of sink in prep area. All were corrected during this inspection. **Corrective Action Taken** **Repeat Violation**
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
11-26-1Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for two new employees. **Repeat Violation**
31B-03-4Intermediate – No soap and/or paper towels provided at handwash sink. Sink in prep area with no soap or towels. Sink near walk in freezer no towels. Manager refilled all. **Corrected On-Site** **Repeat Violation**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Bottle of bleach in ware wash area. Label added. **Corrected On-Site**
27-16-5Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink in back prep area has hot water turned off. Manager turned on. **Corrected On-Site** **Repeat Violation**
Basic 18
14-01-5Basic – Bowl or other container with no handle used to dispense food. In several bulk containers of food. All were removed during this inspection. **Corrected On-Site** **Repeat Violation**
14-74-7Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler has an ambient temperature of 50F. Food in unit is 52F. All Time/Tempurature Control for Safety food removed.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on prep tables throughout 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. Several jackets over food in kitchen area. Manager moved all. **Corrected On-Site** **Repeat Violation**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Black pans in kitchen. Blue glasses in server stations.
36-22-4Basic – Floor area(s) covered with standing water. Throughout kitchen.
08B-38-4Basic – Food stored on floor. Several buckets of sauce, pans of peeled onions, and bucket of noodles on floor in walk in cooler. **Repeat Violation**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Exterior of oven soiled with food debris. **Repeat Violation**
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at end of cook line soiled with food debris. Interior of oven on cook line soiled with grease.
25-32-4Basic – Reuse of single-service or single-use articles. On cookline: Broccoli that has been washed and cut and placed back into soiled box.
25-18-4Basic – Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Several cases of single service items stored in employee restroom.
08B-12-5Basic – Stored food not covered. Eggrolls in green pans in walk in cooler not covered.
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Packs of mussels thawing at room temperature on cook line. Placed in cooler. **Corrected On-Site**
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Several cases of unwashed produce on shelf over sauce in walk in cooler. Case of unwashed produce on shelf over sushi fish at sushi bar. Case of unwashed avocados on shelf over sauces in reach in cooler at sushi bar. Employee began rearranging. **Corrective Action Taken**
29-03-4Basic – Water draining onto floor surface. Two hand sinks are leaking onto floor in kitchen.
21-07-4Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm in server station, bleach added then 100 ppm. **Corrected On-Site** **Repeat Violation**
21-38-4Basic – Wiping cloth sanitizing solution stored on the floor. Several buckets on floor throughout kitchen.
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Sugar in server station. **Repeat Violation**
Inspector observations synchronized from DBPR on October 7, 2026 2:34 PM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
5 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
2 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.