CRAZY BUFFET
7038 W COLONIAL DR · ORLANDO · Orange County · FL 32818
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
22 full violation description(s) documented by the inspector during this visit.
High Priority 10
01B-01-4High Priority – Dented/rusted cans present. See stop sale.
09-21-5High Priority – Employee touching ready-to-eat food with their bare hands – ready-to-eat food heated as a sole ingredient not heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee mixed cooked noodles with bare hands up to elbows. Educated employee and discarded noodles. **Corrective Action Taken**
41-24-4High Priority – Fly strip in food prep area. Hanging throughout kitchen where food prep takes place. Staff removed strips. **Corrected On-Site**
01B-12-4High Priority – Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee tossed cooked noodles with bare hands up to elbows.
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw pork over dumplings in reach in cooler. Manager changed order. **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 over shrimp in walk-in cooler management changed order. **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. muscles (52F – Cold Holding); pasta (60F – Cold Holding); cut cabbage (47F – Cold Holding); garlic and oil (74F – Hot Holding) less than 4 hours on the table in kitchen.staff added ice to cool muscles and placed other items in the cooler to cool **Corrective Action Taken** **Warning**
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. Habachi station. Staff added time mark. **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. cray fish (74F – Hot Holding) staff took to dicard. Corrective Action Taken** **Corrective Action Taken**
29-34-4High Priority – Vacuum breaker missing at hose bibb splitter added to hose bibb. **Repeat Violation**
Intermediate 2
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Jug of soda in sink.
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Basic 10
14-01-5Basic – Bowl or other container with no handle used to dispense food. In sugar. Staff removed **Corrected On-Site**
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. Equipment throughout kitchen
36-22-4Basic – Floor area(s) covered with standing water. Dish area has missing tile with water
36-17-5Basic – Floor tiles missing and/or in disrepair. Dish area **Repeat Violation**
08B-38-4Basic – Food stored on floor. Oil in kitchen and chicken feet in walk-in cooler.
10-20-4Basic – In-use tongs stored on equipment door handle between uses. On oven . Staff removed **Corrected On-Site** **Repeat Violation**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of equipment throughout cook line Fan covers in walk-in cooler Hood filters **Repeat Violation**
25-32-4Basic – Reuse of single-service or single-use articles. Number 10 can , used oyster sauce to store margarine
22-16-4Basic – Walk-in cooler shelves have accumulation of soil residues.
14-06-4Basic – Wood food-contact surface not properly sealed. Large sushi bowl
Inspector observations synchronized from DBPR on October 17, 2026 11:53 AM.
Violation category totals
2 observation(s)
3 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 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.