Carving Station Buffet
Last inspected: Feb 12, 2026
67
Score
The health department has logged 10 inspections at Carving Station Buffet, the earliest from 2022. The latest inspection on file is from Feb 12, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
The city-wide average sits at 82, which Carving Station Buffet's 67 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
10
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
67
Oct 31, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Warewashing Facilities Maintained and Used
FL-24
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
41
Mar 3, 2025
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
50
Oct 1, 2024
Routine - Food
No violations found.
100
Sep 30, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. prep cooler - Krab salad (51F - Cold Holding); chicken salad (51F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Bain Marie - collard greens (130F - Hot Holding); green beans (132F - Hot Holding); corn on the cob (132F - Hot Holding) held on buffet since 11:30am - operator moved to stove for reheat. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. prep cooler - Krab salad (51F - Cold Holding); chicken salad (51F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler - macaroni salad (88F - Cooling) at 12:10pm heat cooling since 11:00am recheck 12:40pm 84F. Operator moved to shallow pans and moved to freezer to facilitate the cooling process. **Corrective Action Taken** **Warning**
03D-15-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open water bottle in reach in freezer - operator removed. **Corrected On-Site** **Warning**
12B-13-4
55
Apr 11, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer plastic thank you bag containing employee item of raw turkey neck stored over packages of frozen corn. Operator discarded bag of items. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Prep area Reach in cooler: Crab salad 51F cold holding per operator item was not prepared or portioned today, stored in unit overnight.see stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Prep area Reach in cooler: Crab salad 51F cold holding per operator item was not prepared or portioned today, stored in unit overnight,see stop sale.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler pan of raw fish stored on a container of ready to eat pea soup, operator relocated raw fish to proper storage shelf. **Corrected On-Site**
08A-05-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At server station reach in cooler open container of milk with no date marking, operator states that milk container was opened at 10am yesterday, operator applied proper date marking. **Corrected On-Site**
02C-03-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. At walk in cooler plastic thank you containing raw turkey neck employee food stored on the same shelf and above ready to eat items intended for customers, operator discarded. **Corrected On-Site**
08B-49-4
Basic - Bowl or other container with no handle used to dispense food. At prep area scoop with a broken handle used in container of .rice. Scoop with broken handle used in container of flour
14-01-5
45
Jan 11, 2024
Routine - Food
No violations found.
100
Jan 4, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese cake 44f, bread pudding 44 f in display case. As per manager since 11 am current time 2 pm . Manager moved both to walk in cooler. All other cakes are non temperature controlled for safety in this cooler **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2023 **Repeat Violation** **Warning**
50-17-3
High 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. Thermo tape failed to turn black . Tested 3 times. **Warning**
22-57-6
Intermediate - 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. As per manager one employee hired within last 60 days and no food handler training for that employee. Explained. Manager does have the copy of food employee reporting agreement form. **Warning**
11-26-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Female pocket book and jacket hanging on dry food storage shelf in dry food storage room. Manager removed both. **Corrected On-Site** **Warning**
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle in contact with ice. Manager stored handle above ice. **Corrected On-Site** **Warning**
10-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. washcloth bucket chlorine 0 ppm. Manager changed the solution tested chlorine 100 ppm. **Corrected On-Site** **Warning**
21-07-4
45
Jan 19, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
50
Aug 18, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot buffet; mashed potatoes (119°F - Hot Holding). Operator stated being held less than 2 hours, moved to oven to reheat. **Corrective Action Taken**
03B-01-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk-in cooler; unwashed peppers and cucumbers stored above ready-to-eat turkey. Operator moved turkey. **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At cook line; wiping cloth sanitizing solution; chlorine 0ppm. Operator added bleach to chlorine 100ppm. **Corrected On-Site**
21-07-4
78
Frequently Asked Questions
When was Carving Station Buffet last inspected?
The most recent health inspection at Carving Station Buffet on file is from Feb 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at Carving Station Buffet?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Carving Station Buffet.
How does Carving Station Buffet compare to other restaurants in Lake Park?
Carving Station Buffet most recently scored 67 out of 100, which is lower than the Lake Park average of 82.
Has Carving Station Buffet's inspection record improved over time?
Results have been roughly steady. Inspections at Carving Station Buffet have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Carving Station Buffet means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Carving Station Buffet inspected?
Based on the inspection history on file, Carving Station Buffet is inspected around three times per year on average.
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