Crazy Buffet
Last inspected: Apr 1, 2026
43
Score
Across the available record, Crazy Buffet has 12 inspections on file, the first dated 2022. On Apr 1, 2026, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have ticked up lately, averaging around nine violations per visit versus roughly seven violations earlier in the record.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited five times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. This restaurant has more on its record than most do.
12
Inspections
2
Critical latest
1
Major latest
6
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
43
Oct 24, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
50
Mar 6, 2025
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
27
Jul 22, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
45
Jun 5, 2024
Complaint Full
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm), operator added chlorine retested at 50ppm **Corrected On-Site**
22-42-4
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. Dishwasher (Chlorine 0ppm), dish machine sanitizer tubes was in the detergent and the detergent tube was in the sanitizer. Employee switched during inspection. Retested at 50 ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ready to eat krab meat. Operator moved the raw items to the bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm), operator removed water and retested at 50ppm. **Corrected On-Site**
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, operator removed it to have it cleaned **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink by the 3 compartment sink with a rack in it, operator removed it. **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both machines, employee cleaned during inspection. **Corrected On-Site**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Through the kitchen **Repeat Violation**
36-34-5
Basic - Floor soiled/has accumulation of debris. In cookline, employee cleaned during inspection. **Corrected On-Site**
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Observed container of chicken wings on the floor in walk in cooler, employee removed it. **Corrected On-Site**
08B-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil by rice cooker in standing water of 77F. Operator removed the water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel by the hibachi flat top. Operator placed it in the sanitizer bucket. **Corrected On-Site** **Repeat Violation**
21-12-4
33
May 15, 2024
Complaint Partial
No violations found.
100
Apr 16, 2024
Complaint Full
2 critical violations. 1 major violation. 14 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tilapia over cream cheese blocks in reach in cooler from sushi station. Operator move the fish to the bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shrimp over raw steak in sushi reach in cooler. Operator moved the shrimp to be on the bottom shelf. **Corrected On-Site**
08A-20-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Waiter station. Operator placed a roll of paper towel in the area. **Corrected On-Site**
31B-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen. **Repeat Violation**
36-34-5
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed wooden sushi bowl with sushi rice.
14-25-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed yellow fly sticky traps over prep tables in kitchen. Employee removed them. Reviewed the areas where they can be placed. **Corrected On-Site**
35B-08-4
Basic - Food not stored at least 6 inches off of the floor. Observed frozen cases of beef, shrimp on the floor in walk in cooler **Repeat Violation**
08B-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water temperature of 80F in hibachi area. Operator discarded water. **Corrected On-Site**
10-07-4
Basic - Light not functioning. 3 light out from hood **Repeat Violation**
36-62-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
Basic - Single-service articles improperly stored. Observed cases of foam cups, lids and food containers directly on the floor by dry storage hallway.
25-05-4
Basic - Unclean building components, attachments or fixtures. Observed fans from cookline dusty **Repeat Violation**
36-50-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed spoons in container not facing the same way, operator asked employee to fix it. **Corrected On-Site**
25-02-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet sipping cloths on top of prep table in kitchen and by the beverage station. Operator removed them and placed them in the sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm), operator changed the water and retested 50ppm. Advised to get the solution from 3 compartment sink since it was at the correct ppm. **Corrected On-Site**
21-07-4
33
Mar 26, 2024
Routine - Food
4 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
67
Oct 24, 2023
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over ready to eat sauces in walk in cooler. Operator switched items **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 and the time removed from temperature control cannot be determined. Operator created a form on the computer and print it to be completed daily **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener soiled
22-02-4
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. Operator had paper but not completed. Completed with employees during inspection. **Corrective Action Taken**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Observed deli containers inside the rice, sugar and cornstarch bins **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cardboard used to line food-contact shelves. Walk in cooler **Repeat Violation**
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the the kitchen **Repeat Violation**
36-34-5
Basic - Floor soiled/has accumulation of debris. Large ice machine
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Observed cases of calamari on floor in walk in freezer **Repeat Violation**
08B-47-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between reach in coolers **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hoods soiled with grease -walk in cooler fan covers are dusty
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of reach in cooler
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed containers with sugar and cornstarch without labels
02D-01-5
37
Jun 27, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
47
Jun 26, 2023
Routine - Food
2 critical violations. 2 major violations. 17 minor violations.
View 21 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs above dumplings. **Corrected On-Site** **Repeat Violation**
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. Chicken on sheet trays above beef on sheet trays on speed rack.
08A-17-6
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser on cook line.
31B-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. **Repeat Violation**
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Bowls used in all bulk containers. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cardboard used to line food-contact shelves. Inside walk in cooler.
14-05-4
Basic - Cardboard used to line nonfood-contact shelves. Under all bulk containers.
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Tiles throughout kitchen area.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes and cell phone above make table. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Bus tubs on clean storage rack.
24-08-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Several fly tapes over prep tables throughout kitchen area. Operator removed. **Repeat Violation**
35B-08-4
Basic - Food not stored at least 6 inches off of the floor. Meat in walk in freezer on floor.
08B-47-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. 2 knives cook line between make take tables. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop at hibachi station 80F. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Used under all cutting boards.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Top oven on cook line.
22-08-4
Basic - Light not functioning. One light on hood system.
36-62-4
Basic - Missing drain plug at dumpster. **Repeat Violation**
33-11-4
Basic - Open dumpster lid.
33-16-4
Basic - Dead roaches on premises. 1 dead roach inside soap dispenser on cook line.Next day call back per Savitri Bachoo. **Warning**
35A-03-4
26
Dec 6, 2022
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs and beef over ready to eat cooked noodles and cabbage. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw shrimp in reach in cooler. **Corrected On-Site**
08A-20-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Reviewed time temperature control for with operator for the hibachi station, sushi and dessert stations. Operator stated they have a process in place of discarding all TCS items at the 4 hour mark however they do not have written process in place.
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside the ice machine
22-20-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed flying insects traps over food prep table **Corrected On-Site**
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. Observed deli containers used inside the rice and sugar bins. **Corrected On-Site**
14-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives in between equipment **Corrected On-Site**
10-17-4
Basic - Light not functioning. On the hood, 1 light
36-62-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Can opener is soiled
23-03-4
47
Frequently Asked Questions
When was Crazy Buffet last inspected?
The most recent health inspection at Crazy Buffet on file is from Apr 1, 2026. The public record contains 12 inspections in total.
What is the most common violation at Crazy Buffet?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Crazy Buffet.
How does Crazy Buffet compare to other restaurants in Orlando?
Crazy Buffet most recently scored 43 out of 100, which is lower than the Orlando average of 79.
Has Crazy Buffet's inspection record improved over time?
No. Recent inspections at Crazy Buffet have averaged around nine violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Crazy 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 Crazy Buffet inspected?
Based on the inspection history on file, Crazy Buffet is inspected around four times per year on average.
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