Banyan City Buffet
Last inspected: Mar 30, 2026
64
Score
Across the available record, Banyan City Buffet has five inspections on file, the first dated 2025. Banyan City Buffet was last inspected on Mar 30, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have ticked up lately, averaging around eight violations per visit versus roughly zero violations earlier in the record.
When inspectors have written things up, “food stored on floor” has been the most frequent reason, cited two times.
The city-wide average sits at 79, which Banyan City Buffet's 64 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
5
Inspections
0
Critical latest
1
Major latest
7
Minor latest
Inspection History
Mar 30, 2026
Food-Licensing Inspection
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris on prep tables on cook line and in prep area.
22-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee removed personal food from shelf with restaurant food in walk in cooler. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed jacket and cell phone from dry storage shelf. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Employee removed box of oil from floor on cook line. Employee removed bucket of soy sauce in walk in cooler. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed towel from underneath cutting board on cook line. **Corrected On-Site**
21-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee removed drink in reach in cooler on cook line. **Corrected On-Site**
12B-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee removed towels on prep table in prep area. **Corrected On-Site**
21-12-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
64
Dec 29, 2025
Complaint Partial
No violations found.
100
Dec 5, 2025
Complaint Partial
No violations found.
100
Oct 27, 2025
Complaint Full
8 critical violations. 7 major violations. 19 minor violations.
View 34 violations
High Priority - Container of medicine improperly stored. Aspirin stored over cook line make table. Manager removed items. **Corrected On-Site**
41-07-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (79F - Hot Holding). From yesterday.
03B-01-6
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice from yesterday
03F-04-5
High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Sushi rice from yesterday . Using time plan of 4 hours.
01B-19-5
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of raid . Manager removed the insecticide. **Corrected On-Site**
41-05-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator call distributor for letter and printed it out. **Corrected On-Site**
01D-01-5
High Priority - Live, small flying insects found 4 flying through back kitchen area. **Warning**
35A-02-7
High Priority - Dented/rusted cans present. See stop sale. 2 cans oyster sauce Bamboo
01B-01-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Staff added sign. **Corrected On-Site**
02B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Sink on front counter blocked with speaker. Staff removed it. **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Manager added the notation on the sushi rolls. **Corrected On-Site**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quarantine strips for triple sink.
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Using on buffet area and sushi rice. Operator was provided a plan. **Warning**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Variety of meats thawed in reach in cooler on the front counter blocked. Educated staff.. **Corrective Action Taken**
02C-08-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. 5 hand sinks in the kitchen 2 sinks in the employee restroom. Only 2 sinks with soap located on front service counter had soap. Operator provided small hand dispensers. **Corrected On-Site** **Warning**
31B-06-4
Basic - Stored food not covered. Multiple foods in walk-in cooler and freezer.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing, in standing water. Staff turned on water to drain. **Corrected On-Site**
06-01-5
Basic - Unnecessary items/unused equipment on the premises. Old fryers stored in the employee's restroom.
33-31-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On front counter blocked.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Gray bins stored under prep table with white substance.
02D-01-5
Basic - Food storage container/container lid cracked or broken. Display plate at sushi bar.
14-38-4
Basic - Floor area(s) covered with standing water. Throughout the cook line and under triple sink on front counter.
36-22-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Educated management. Turned plastic containers on the side. **Corrective Action Taken**
24-08-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on cook line. Staff added beared guard. **Corrected On-Site**
13-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks throughout cook line. Manager discarded drinks. **Corrected On-Site**
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. Used to scoop sugar. Manager removed bowl **Corrected On-Site**
14-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's restroom . Door for men's left open. Manager closed the door. **Corrective Action Taken**
32-04-4
Basic - Food stored on floor. All foods in walk in freezer. Foods on cook line, case of oil and crawfish.
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Under round cutting board.
21-04-4
Basic - Light not functioning. Hood
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in prep table on the front counter blocked. Cook added thermometer. **Corrected On-Site**
05-09-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocado, oranges.
08B-39-4
Basic - Reuse of single-service or single-use articles. Jug Old produce box with cut cabbage. Manager asked staff to remove the cabbage from the boxes and rewash. **Corrective Action Taken**
25-32-4
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates not inverted at buffet. Manager turned them over. **Corrected On-Site**
24-11-4
6
Aug 7, 2025
Food-Licensing Inspection
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Unable to tease **Warning**
22-41-4
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. **Warning**
08B-01-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Waiters area. **Warning**
36-37-5
67
Frequently Asked Questions
When was Banyan City Buffet last inspected?
The most recent health inspection at Banyan City Buffet on file is from Mar 30, 2026. The public record contains five inspections in total.
What is the most common violation at Banyan City Buffet?
Across the inspection record, “food stored on floor” has been cited two times, more than any other issue at Banyan City Buffet.
How does Banyan City Buffet compare to other restaurants in Orlando?
Banyan City Buffet most recently scored 64 out of 100, which is lower than the Orlando average of 79.
Has Banyan City Buffet's inspection record improved over time?
No. Recent inspections at Banyan City Buffet have averaged around eight violations per visit, up from roughly zero earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Banyan City Buffet means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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