Crystal Buffet
Last inspected: Oct 29, 2025
35
Score
Going back to 2022, Crystal Buffet has seven inspections in the public record. On Oct 29, 2025, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Things have been moving in the right direction, with the rolling count dropping from around 12 violations to closer to eight violations per visit.
Looking across the full record, “equipment and utensils not properly air-dried - wet nesting” is the recurring theme, flagged three times.
Crystal Buffet's latest score of 35 falls below the West Melbourne average of 76. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
3
Critical latest
1
Major latest
10
Minor latest
Inspection History
Oct 29, 2025
Routine - Food
3 critical violations. 1 major violation. 10 minor violations.
View 14 violations
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. Raw chicken not frozen over raw fish frozen, both repackaged. **Corrected On-Site**
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler near hand wash station raw chicken and raw beef over sauces. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Middle walk in cooler raw chicken over green beans. **Corrected On-Site**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. **Corrected On-Site**
22-02-4
Basic - Bathroom door left open other than during cleaning or maintenance. Both male and female doors blocked open. **Corrected On-Site**
32-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on reach in freezer at stir fry station. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Bins on drying rack wet nesting. **Corrected On-Site**
24-08-4
Basic - Food stored on floor. Oil stored on floor. Box of muscles on floor in walk in cooler. **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice. Ice scoop in ice machine. **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Strainer stored on gas line to woks. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter covers in kitchen and at stir fry bar are soiled with grease. Walk in cooler gaskets soiled with mold like substance.
23-03-4
Basic - Stored food not covered. Sugar and sauces on cook line not covered. **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind flat grill at stir fry station soiled with grease.
36-27-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet cloth sitting on reach in freezer at stir fry station. **Corrected On-Site** **Repeat Violation**
21-09-4
35
Apr 3, 2025
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. sweet sour chicken (54F - Cold Holding); general tso chicken (53F - Cold Holding) reach in cooler is directly in front of oven, operator moved items to another cooler. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket 400+ppm, remade 100ppm **Corrected On-Site**
41-27-4
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 and the time removed from temperature control cannot be determined. Some items have been replaced with no updated time mark in book.
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hws at sushi bar had to go containers stored in it. Hws at hibatch grill had steel scrubbies stored in hws. **Corrected On-Site**
31A-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
55
Oct 31, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Certified Food Manager Identification
FL-02
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Proper Sanitizer Contact Time and Concentration
FL-33
Approved Thawing Methods Used
FL-31
64
Feb 8, 2024
Routine - Food
5 critical violations. 4 major violations. 6 minor violations.
View 15 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.0 ppm added more bleach 50 ppm **Corrected On-Site** **Repeat Violation**
22-42-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees came in from being outside came in touched clean dishes and 1 other employee engaged to prep onions. Provided hand washing signs in Spanish. **Corrected On-Site**
12A-16-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over cooked mussels and shredded carrots in sushi cooler. Walk in cooler raw chicken over ready to eat sauces. **Corrected On-Site**
08A-02-6
High Priority - Raw fish stored over or with unwashed lemons in walk in cooler #2. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice made at 10:30 time applied **Corrected On-Site**
03F-01-5
Intermediate - East side of server station soda nozzles heavily soiled with black mold like substance.
22-02-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Sushi chef washed hands in prep sink at the sushi bar. **Corrective Action Taken**
12A-03-4
Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Corrected On-Site**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Prep cooks
53B-13-5
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing sushi grade fish at room temperature at sushi bar. Placed in the cooler. Thawing imitation crab meet at room temperature.
06-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server station **Repeat Violation**
24-08-4
Basic - Working containers of food removed from original container not identified by common name. Bulk sugar **Corrected On-Site**
02D-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Kitchen bucket 0ppm. Added bleach 50 ppm **Corrected On-Site**
21-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Sushi bar
21-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar
21-12-4
23
Aug 21, 2023
Routine - Food
3 critical violations. 9 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
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
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
33
Jan 5, 2023
Complaint Full
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
50
Jul 19, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door upright cooler ; egg rolls (57F - Cold Holding); chicken and shredded cheese (57F - Cold Holding); sweet n sour chicken and imitation crab meat (54F - Cold Holding); raw chicken (55F - Cold Holding) Cook line cooler. chicken since 11:30 (127F - Cooling); tofu (68F - Cold Holding); baby corn (60F - Cold Holding); raw chicken (50F - Cold Holding); in cooler over night. Sprouts stored in standing water 62F, recommend to rapid chill. **Warning** - From follow-up inspection 2022-07-19: Cold holding unit being worked on repair. Not using till fixed **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2022-07-19: Chun j Lin. Needs food handler certification **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation** - From follow-up inspection 2022-07-19: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Blue plastic cups located at both server stations stacked wet nesting. - From follow-up inspection 2022-07-19: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Lids for bulk containers and several food storage containers. **Repeat Violation** - From follow-up inspection 2022-07-19: **Time Extended**
14-38-4
Basic - - From initial inspection : Basic - Ice machine in the kitchen by the dish pit door is broken. Gasket torn on cook line cooler. Repeat violation - From follow-up inspection 2022-07-19: **Time Extended**
14-11-5
64
Frequently Asked Questions
When was Crystal Buffet last inspected?
The most recent health inspection at Crystal Buffet on file is from Oct 29, 2025. The public record contains seven inspections in total.
What is the most common violation at Crystal Buffet?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited three times, more than any other issue at Crystal Buffet.
How does Crystal Buffet compare to other restaurants in West Melbourne?
Crystal Buffet most recently scored 35 out of 100, which is lower than the West Melbourne average of 76.
Has Crystal Buffet's inspection record improved over time?
Yes. Recent inspections at Crystal Buffet have averaged around eight violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Crystal 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 Crystal Buffet inspected?
Based on the inspection history on file, Crystal Buffet is inspected around two times per year on average.
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