China Lee Buffet
Last inspected: Mar 9, 2026
14
Score
China Lee Buffet has been inspected 13 times since 2023. The most recent visit was on Mar 9, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have ticked up lately, averaging around 15 violations per visit versus roughly 13 violations earlier in the record.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded six times.
By comparison, the average Ocala facility scores 78, putting China Lee Buffet on the weaker side. The pattern in the record is worth a careful look.
13
Inspections
8
Critical latest
2
Major latest
12
Minor latest
Inspection History
Mar 9, 2026
Routine - Food
8 critical violations. 2 major violations. 12 minor violations.
View 22 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At the hibachi area, make employee cracked eggs and continue cooking and touching cleaned plates, inspector addressed situation and instructed to stop and wash hands. **Repeat Violation** **Admin Complaint**
12A-27-4
High 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. At the prep area, male employee cutting vegetables with bare hands, Manager instructed to stop wash hands and use gloves. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Nonfood-grade bags used in direct contact with food. At the sushi bar area, wasabi stored in direct contact with a thank you bag.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the kitchen entrance, raw beef stored above Mac and cheese, manager moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk-in freezer, raw ground beef stored above raw pork, also raw chicken stored above raw beef.
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the hibachi area (bar), sprouts 58F, white rice 62F, per manager items pulled out of fridge at 11:00am, manager add to time and will be discarded at 3:00pm. At the cook line-prep area, egg flan 48F, employee moved to freezer, temperature dropped to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High 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. At the cook line, raw chicken, cooked chicken and egg rolls no time marking, Manager set the time. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottles with degreasers stored right next to cook and raw chicken at the cook line, also spray bottles of concentrated bleach stored above make tables throughout the at the cook line. Medicine above prep table, Manager moved all chemicals. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Twelve employee certifications expired.
53B-14-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Handwash sink at the end of the cook line, manager change batteries. **Corrected On-Site** **Repeat Violation**
31B-06-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers at the cook line and server area soiled with food residue and mold like substance on shelves. **Repeat Violation**
22-16-4
Basic - Old food stuck to clean dishware/utensils. Cleaned stacked containers at the cook line with standing dirty water due to accumulation of food residue, Manager over all to dish machine. **Corrected On-Site**
16-48-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in coolers and gaskets soiled with food residue. Also exterior of cooking equipment with grease build up. Walk-in cooler shelves soiled with food residue. **Repeat Violation**
23-03-4
Basic - Food stored on floor. At the cook line, case with mussels on floor underneath wok, manager moved off the floor, also multiple oil jugs on floor. **Repeat Violation**
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked metal containers at the cook line, also at the server area, cups stored wet. **Repeat Violation**
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employee personal items (cellphones, keys jackets cups) stored above prep and make tables throughout the kitchen.
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks above prep and make tables. **Repeat Violation**
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside rice cooker, manager removed the bowl. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at the server area with mold like substance.
22-20-5
Basic - Wiping cloth sanitizing solution stored on the floor. Multiple sanitizer buckets stored directly on floor, manager moved all. **Corrected On-Site** **Repeat Violation**
21-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloth on prep and make tables at the kitchen area.
21-12-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler case of Hot peppers stored above container with cut onions and cut peppers.
08B-17-4
14
Nov 17, 2025
Complaint Full
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the sushi bar area, tuna 44F, manager voluntarily discarded, also guacamole with cut tomatoes 50F, manager will add to time as a public health control and discarded at 3:30. At the cook line, noodles stored above filling line 46F per employee noodles moved to cooler 30 minutes prior, manager moved back to walk-in cooler. At the kitchen entrance, cooler with no door installed due to cleaning, raw fish 46F and 50F, manager moved to freezer, all other food cold. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-11-17: At the kitchen entrance raw fish 48F, per manager item pulled out of walk-in cooler approximately 2hrs ago, manager moved to freezer. At the sushi bar area, krab 61F, per employee item pulled out of fridge 1-2hrs ago, manager moved to freezer. **Admin Complaint** **Corrective Action Taken**
03A-02-5
High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee working cleaning surfaces started wearing gloves and portioning food with hands and no hand washed occurred. **Warning** - From follow-up inspection 2025-11-17: Male employee at the sushi bar area arrived to prep area, rinse hands, no soap, no scrubbing and immediately after started wearing gloves and portioned krab and rice, inspector instructed to wash hand properly. **Admin Complaint** **Corrective Action Taken**
12A-16-4
74
Nov 4, 2025
Complaint Full
8 critical violations. 3 major violations. 11 minor violations.
View 22 violations
High 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. At the cook line, male employee touched egg rolls with bare hands, inspector instructed to stop and use utensils. **Warning**
09-01-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Male employee at the cook line, working with raw chicken washed hands for less than 10 seconds. **Warning**
12A-17-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee working cleaning surfaces started wearing gloves and portioning food with hands and no hand washed occurred. **Warning**
12A-16-4
High Priority - Container of medicine improperly stored. At the cook line, containers of medicine above prep table and cooler, employee moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-07-4
High 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. At the sushi bar area, three containers of sushi rice only one time marked, Manager time marked. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the sushi bar area, tuna 44F, manager voluntarily discarded, also guacamole with cut tomatoes 50F, manager will add to time as a public health control and discarded at 3:30. At the cook line, noodles stored above filling line 46F per employee noodles moved to cooler 30 minutes prior, manager moved back to walk-in cooler. At the kitchen entrance, cooler with no door installed due to cleaning, raw fish 46F and 50F, manager moved to freezer, all other food cold. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male employee at the cook line wearing observable soiled gloves touched soiled handles and immediately after portioned noodles, inspector instructed to washed his hands and wear gloves.
12A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken above cooked chicken, employee moved, also at the sushi bar area, raw tuna stored on top of cooked shrimp, employee moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the end of the cook line, lids and items inside sink, also at the triple sink/prep area, trash can in front of sink, employee moved all. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, pork and Krab salad no date marked, per employee food prepared 11/02-03/25. Also at the server area, milk and half and half no date marked, manager voluntarily discarded them.
02C-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Handwash sink at the hibachi area. **Repeat Violation**
31B-06-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife between reach-in cooler and prep table.
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. In use round cutting board with a wet towel underneath.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment (oven) heavily soiled with grease build up. Walk-in cooler shelves soiled with food residue. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the kitchen entrance heavily soiled, also coolers at the cook line soiled with food residue.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. At the prep area, raw fish thawed at room temperature, manager moved to cooler. **Corrected On-Site**
06-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. At the server station behind sushi bar, sanitizer bucket stored directly on floor, Manager moved. **Corrected On-Site** **Repeat Violation**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Server area behind sushi bar, bulk container with sugar not labeled
02D-01-5
Basic - Food stored on floor. At the cook line, oil jugs on floor under wok station, manage moved off the floor. **Corrected On-Site**
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked cups at the server station, also pans on cook line.
24-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep table, no lids and or no straw, employee moved drinks. **Corrected On-Site**
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside cooked rice, Manager moved. **Corrected On-Site** **Repeat Violation**
14-01-5
13
Aug 6, 2025
Complaint Full
No violations found.
100
May 22, 2025
Complaint Full
10 critical violations. 2 major violations. 10 minor violations.
View 22 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at hose outside back door, behind the sushi counter, and behind the hibachi counter. **Repeat Violation** **Admin Complaint**
29-34-4
High Priority - Toxic substance/chemical improperly stored. Hand sanitizer bottle stored with teriyaki sauce bottles in dry storage, operator moved sanitizer. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (46F - Cold Holding) item sitting on front line counter for 20 minutes, operator placed item back in reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice in ice machine by prep sink.
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken on cooks line. Raw fish over cooked chicken in tall reach in cooler at the end of cooks line. Raw prawns over ready to eat item in walk in cooler. Operator moved all raw items to the bottom. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Live, small flying insects found. 1 live fly on paper towel roll on the front line table.
35A-02-7
High Priority - Food stored in ice used for drinks. 2 employee drinks in ice machine by prep sink, see stop sale.
08B-56-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. beef overnight (54-62F - Cooling)
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef overnight (54-62F - Cooling) see stop sale.
03D-02-5
High Priority - Container of medicine improperly stored. Bottle of cold medicine on shelf above prep table in kitchen, employee moved medicine. **Corrected On-Site**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cooks line. Interior ice bin at both server stations. Interior ice machine deflector plate in prep room. **Repeat Violation**
22-02-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At sink at the end of cooks line and behind the sushi counter. Operator placed regular bottles of soap by sinks until he changes batteries. **Corrected On-Site**
31B-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of both ovens on cooks line soiled. Dry storage rack soiled on front line. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. On cooks line.
29-49-6
Basic - Unwashed fruits/vegetables stored with/over ready-to-eat food. Unwashed jalepenos in cardboard boxes over cream cheese mixture in walk in cooler.
08B-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor under Handwash sink on front line, operator placed bucket on shelf. **Corrected On-Site**
21-38-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in cooked rice, operator removed bowl. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents around the buffet area soiled. **Warning**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to rice warmer on cooks line, employee moved to the bottom. 2 drinks on top shelf in reach in cooler on cooks line over food to be served **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of sauce on dry storage shelf in back storage room. Keys and phone on shelf above cooks line reach in cooler. Operator moved all items. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Multiple cutting boards with deep cut marks. Round cutting board with hole in the middle, operator discarded.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior from fire riser room/dry storage the sun is shining through the bottom of the door.
35B-01-4
11
Jan 8, 2025
Complaint Full
3 critical violations. 4 major violations. 11 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over tofu packages in reach in cooler on cookline. Manager had items switched. Raw salmon stored above king pao chicken in walk-in-cooler. Manager rearranged salmon. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. "Y" connector at mop sink is missing vacuum breaker on the non-chemical side of the "Y" connector.
29-42-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cook on grill by dining area washed soiled spalutas in hand wash sink. Neither soap or sanitizer used. inspector advised Manager .
22-45-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table soiled with food in kitchen.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in prep area had foil box stored on hand wash sink.mgr removed box. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Cook at grill by in dining area washed spatulas in hand wash sink
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( bleach ) at dishwash area. Manager labeled spray bottle **Corrected On-Site**
41-17-4
Basic - Cardboard used to line nonfood-contact shelves. Soiled cardboard lining dry goods storage area shelves in kitchen
14-45-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door of reach in cooler on cookline soiled with food
23-03-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer in back room, insulation on top cover exposed due to plastic liner cracked.
14-36-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In-use utensil in non-time/temperature control food stored with handle touching food ( sugar,flour,cornstarch) Manager removed scoops. **Corrected On-Site**
10-01-5
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Establishment using sponge on in-use food-contact surface at three-compartment sink.
21-23-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment ( pans and cups )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on shelf above prep table on cookline. Manager removed cell phone. Employee jacket stored on dry goods storage area rack above food. Manager removed jacket.. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table and open cup with coffee stored above clean dishes at dishmachine. Manager discarded cup. **Corrected On-Site**
12B-07-4
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on three-compartment sink
14-71-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two Wet wiping cloth stored on prep table.
21-12-4
Basic - Water leaking from pipe and/or faucet/handle. Water leaking from hose connection at three-compartment sink
29-11-4
25
Dec 3, 2024
Complaint Partial
1 critical violation.
View 1 violation
Food Received at Proper Temperature
FL-12
86
Jul 26, 2024
Routine - Food
No violations found.
100
Jul 16, 2024
Routine - Food
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
12
May 3, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High 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** - From follow-up inspection 2024-05-03: Employee handled dirty pans from buffet line and proceeded to handle clean pans of cooked food in kitchen without washing hands. **Admin Complaint**
12A-29-4
High Priority - - From initial inspection : High 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** - From follow-up inspection 2024-05-03: Female employee touched face and proceeded to handle clean pans of cooked food to place on the buffet line without washing hands. **Admin Complaint**
12A-25-4
Basic - - From initial inspection : Basic - Food stored on floor. Several buckets of sauce, pans of peeled onions, and bucket of noodles on floor in walk in cooler. **Repeat Violation** - From follow-up inspection 2024-05-03: Containers of chicken and rice stored on kitchen floor. Manager had employee place containers on counter. **Time Extended** **Corrected On-Site**
08B-38-4
Basic - - From initial inspection : Basic - 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** - From follow-up inspection 2024-05-03: Fish being thawed in standing water in prep sink. Manager placed fish under running water. **Time Extended** **Corrected On-Site**
06-01-5
67
Apr 11, 2024
Routine - Food
10 critical violations. 6 major violations. 18 minor violations.
View 34 violations
High 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.
29-34-4
High 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**
41-10-4
High 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.
03A-02-5
High 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**
08A-05-6
High Priority - Food stored in ice used for food. See stop sale. Coffee creamer stored inside ice bin used to ice foods.
08B-56-4
High Priority - Food contaminated by employees. See stop sale. Coffee creamer stored inside ice bin used to ice foods
01B-12-4
High 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**
09-01-4
High 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**
12A-29-4
High 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-25-4
High 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-12-4
Intermediate - 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**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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. Missing for two new employees. **Repeat Violation**
11-26-1
Intermediate - 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**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Bottle of bleach in ware wash area. Label added. **Corrected On-Site**
41-17-4
Intermediate - 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**
27-16-5
Basic - 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**
14-01-5
Basic - 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.
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on prep tables throughout kitchen. **Repeat Violation**
12B-07-4
Basic - 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**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Black pans in kitchen. Blue glasses in server stations.
24-08-4
Basic - Floor area(s) covered with standing water. Throughout kitchen.
36-22-4
Basic - Food stored on floor. Several buckets of sauce, pans of peeled onions, and bucket of noodles on floor in walk in cooler. **Repeat Violation**
08B-38-4
Basic - 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**
23-03-4
Basic - 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.
22-16-4
Basic - Reuse of single-service or single-use articles. On cookline: Broccoli that has been washed and cut and placed back into soiled box.
25-32-4
Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Several cases of single service items stored in employee restroom.
25-18-4
Basic - Stored food not covered. Eggrolls in green pans in walk in cooler not covered.
08B-12-5
Basic - 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**
06-01-5
Basic - 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**
08B-17-4
Basic - Water draining onto floor surface. Two hand sinks are leaking onto floor in kitchen.
29-03-4
Basic - 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**
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. Several buckets on floor throughout kitchen.
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Sugar in server station. **Repeat Violation**
02D-01-5
5
Jul 13, 2023
Complaint Full
6 critical violations. 7 major violations. 11 minor violations.
View 24 violations
High 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. At the cook line, observed male employee cutting and handling Cold cooked chicken with bare hands, also observed another male employee cutting and touching cucumbers with bare hands. Inspector addressed situation, employees stopped, washed their hands and started using gloves. **Corrected On-Site**
09-01-4
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. Thermal dish machine, rinsed and washed and pre washed temperatures below 160F. Manager set up another triple sink. **Corrective Action Taken**
22-57-6
High Priority - Nonfood-grade bags used in direct contact with food. At the hibachi area, observed vegetables in direct contact with a thank you bag.
14-31-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. June 1, 2023
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, observed raw chicken container above vegetables, also in walk-in cooler, observed raw shrimp stored above cut onions. At the hibachi area, observed raw beef stored above raw shrimp, employee fixed. **Corrected On-Site**
08A-05-6
High 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. At the cook line, raw shell eggs no time marked, also at the hibachi area no time marked for any Cold and hot items, per manager all items placed at 10:45-11:00 and don't last more than 2-3hrs. Manager was able to explain the procedure when food is on time. Manager added time and filled out the form. **Corrected On-Site**
03F-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided a digital copy, Manager printed and posted. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink located at the right side of the cook line entrance blocked by a cart, manager moved the cart. Also, observed female employee rinsing towels in sink. **Corrective Action Taken**
31A-09-4
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.
11-26-1
Intermediate - No soap provided at handwash sink. Handwash sink at the end of the cook line, no soap, also no paper towels near ice machine sink, Manager placed paper towels and soap. **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No documents available, inspector provided a digital copy.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All food in walk-in coolers and cook line without a date, per manager all items were cooked between 07/11-13/23.
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink near office area, no hot water available due to plumbing in disrepair
27-16-4
Basic - Working containers of food removed from original container not identified by common name. At the dish machine area, observed container with white substance not labeled, manager discarded. **Corrected On-Site**
02D-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. At the cook line and server areas, sanitizer buckets stored on floor, Manager moved and stored properly. **Corrected On-Site**
21-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee drinks above food prep area at the kitchen and storage area, manager discarded all. **Corrected On-Site**
12B-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All Reach-in coolers gaskets soiled.
23-03-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the cook line, observed rice spoon handle in direct contact with the food, manager removed the spoon. **Corrected On-Site**
10-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, observed three knives stored between reach-in coolers, manager moved to sink. **Corrected On-Site**
10-17-4
Basic - Food stored on floor. At the cook line, oil jugs on floor, also in walk-in cooler and walk-in freezer multiple cases and containers on floor under shelves, manager moved some. **Corrective Action Taken**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the cook line entrance (right side), observed employee pursed and jacket stored above gelatin bags, Manager moved. **Corrected On-Site**
40-06-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach-in cooler at the server station, observed employee opened container of yogurt above drinks, Manager discarded. **Corrected On-Site**
08B-49-4
Basic - Bowl or other container with no handle used to dispense food. Bowls no handle inside multiple food containers, Manager removed all. **Corrected On-Site**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located behind sushi bar area with mold like substance.
22-20-5
12
Feb 22, 2023
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - Spray bottle containing toxic substance not labeled. At the mop sink area, three spray bottles not labeled, manager labeled. **Corrected On-Site**
41-17-4
90
Frequently Asked Questions
When was China Lee Buffet last inspected?
The most recent health inspection at China Lee Buffet on file is from Mar 9, 2026. The public record contains 13 inspections in total.
What is the most common violation at China Lee Buffet?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited six times, more than any other issue at China Lee Buffet.
How does China Lee Buffet compare to other restaurants in Ocala?
China Lee Buffet most recently scored 14 out of 100, which is lower than the Ocala average of 78.
Has China Lee Buffet's inspection record improved over time?
No. Recent inspections at China Lee Buffet have averaged around 15 violations per visit, up from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at China Lee Buffet means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is China Lee Buffet inspected?
Based on the inspection history on file, China Lee Buffet is inspected around four times per year on average.
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