Dynasty Buffet
Last inspected: Oct 6, 2025
50
Score
The health department has logged 11 inspections at Dynasty Buffet, the earliest from 2022. The newest entry in the record is dated Oct 6, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving the wrong way, with the rolling count rising from around seven violations to closer to 11 violations per visit.
“Observed can of barbecue sauce” comes up most often, recorded seven times in the inspection record.
Restaurants in North Miami Beach average 72, so Dynasty Buffet trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
1
Critical latest
0
Major latest
11
Minor latest
Inspection History
Oct 6, 2025
Complaint Full
1 critical violation. 11 minor violations.
View 12 violations
High Priority - Observed various raw fish stored over/not properly separated from various ready-to-eat sauces in walk in cooler.
08A-05-6
Basic - Drain cover(s) in kitchen area missing.
29-18-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor area(s) covered with standing water in kitchen area.
36-22-4
Basic - Floor tiles in kitchen area missing and/or in disrepair.
36-17-5
Basic - Food storage container/container lid cracked or broken.
14-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Observed can of barbecue sauce and ketchup Stored food uncovered in dry storage area.
08B-12-5
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Repeat Violation**
38-04-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
50
Sep 16, 2025
Complaint Full
4 critical violations. 7 minor violations.
View 11 violations
High Priority - Observed raw tilapia and raw chicken stored over/not properly separated from various ready-to-eat foods in walk in cooler. **Repeat Violation**
08A-05-6
High Priority - Observed sushi rice 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. Per manager sushi rice had only been out for about 1 hour prior to start of inspection. Manager added time marking. **Corrected On-Site**
03F-02-5
High Priority - Observed Non-food grade paper/paper towel used as liner for container of vegetables. Chef removed. **Corrected On-Site**
14-86-1
High Priority - Observed employee Food stored directly in rice cooker touching rice used for customers. Manager removed and discarded rice.
08B-56-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - Ice buildup in reach-in freezer and walk-in freezer.
14-69-4
Basic - Observed rice cooker installed next to hand washing sink in king area is exposed to splash. Handwashing sink has no splash guards.
08B-36-4
Basic - Observed various buckets of sauces stored on floor in dry storage area.
08B-38-4
Basic - Observed walk in freezer floor soiled with accumulation of food debris.
36-73-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
38-04-4
39
Jul 23, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon being stored over ready to eat krab meat and lemons. **Repeat Violation**
08A-05-6
Intermediate - Observed prep shelves in kitchen area soiled with food debris and grease.
22-02-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. Manager instructed employee to clean. **Corrective Action Taken**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to dispense flour and sugar. Manager discarded bowl. **Corrected On-Site**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Located in reach in cooler. Advised manager and he removed from cooler. **Corrected On-Site**
08B-49-4
Basic - Observed hood filters soiled with accumulated grease buildup and reach in cooler gaskets soiled with accumulated food buildup.
23-03-4
Basic - Observed various foods in walk in freezer stored not covered.
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located on prep tables throughout kitchen area.
21-12-4
55
Jan 28, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Observed Time/temperature control for sushi rice identified in the written procedure as a food held using time as a public health control has no time marking As per manager rice was prepared about an hour and a half ago. Manager added time marking. **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon being stored over various ready to eat foods in reach in cooler.
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing plastic container top in hand washing sink.
31A-11-4
Intermediate - Observed various foods prepared onsite and held more than 24 hours not properly date marked. All were located in walk in cooler.
02C-02-5
Basic - Duct tape used to repair prep table.
14-71-4
Basic - Floor area(s) covered with standing water. Throughout kitchen area.
36-22-4
Basic - Food stored on floor. Observed buckets of soy sauce stored under prep shelf in dry storage area.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Manager discarded water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed. **Corrected On-Site**
21-04-4
47
Jul 2, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
67
Feb 27, 2024
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining pan of dumplings. Chef removed. **Corrected On-Site**
14-86-1
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Observed various cases of oil on floor in kitchen area and bar cases of food on floor in walk in freezer. **Repeat Violation**
08B-38-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located on side of rice cooker.
10-07-4
Basic - Single-service articles improperly stored. Observed cases of takeout containers being stored on floor by back door.
25-05-4
Basic - Stored food not covered. Observed various foods stored uncovered and stacked in reach in cooler with bottom of pan directly touching food. **Repeat Violation**
08B-12-5
61
Oct 25, 2023
Routine - Food
6 critical violations. 4 major violations. 20 minor violations.
View 30 violations
High Priority - Container of medicine improperly stored. Observed bottle of vitamin E pills and pepto bismol being stored on prep shelf. **Repeat Violation** **Warning**
41-07-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed various employees come from outside and began working with out washing hands. **Repeat Violation** **Warning**
12A-16-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. As of 10/1/23. **Warning**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp being stored on top of various ready to eat foods in walk in cooler. **Warning**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs being stored at ambient temperature of 76°F. Eggs were located on prep table in kitchen area. **Repeat Violation** **Warning**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following food temperatures greater than 41°F; raw beef (56F - Cold Holding); raw shrimp (55F - Cold Holding); wonton (52F - Cold Holding); rotini All were located in reach in cooler in kitchen area. As per chef food had only been in cooler for about 30 mins. Chef moved to another cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
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. Expiring on 4/19/22. **Warning**
53B-14-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed chef filling container with water to cook rice from hand washing sink in kitchen area. **Warning**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed about 7 employees present and engaging in food preparation with no certified food manager present. Manager arrived during inspection. **Corrected On-Site** **Warning**
53A-05-6
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Cardboard used to line food-contact shelves. **Warning**
14-05-4
Basic - Ceiling tile missing. Located in kitchen area. **Repeat Violation** **Warning**
36-36-4
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. Observed reach in cooler in kitchen area with ambient temperature of 61°F. **Warning**
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed various employee drinks being stored on prep tables throughout kitchen area. **Warning**
12B-07-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Repeat Violation** **Warning**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** **Warning**
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Located throughout kitchen area. **Warning**
36-17-5
Basic - Food stored on floor. Observed container of cooked chicken being stored on floor in kitchen area. Manager instructed employee to move to reach in cooler. **Repeat Violation** **Warning**
08B-38-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation** **Warning**
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed various kitchen equipment and shelves soiled with accumulated grease buildup. **Warning**
23-03-4
Basic - Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Observed stuffed krab meat stored on reused clam shells. Located on buffet line and in reach in cooler. Also observed container of clam shells stored in dry storage area. **Warning**
25-34-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Located in kitchen area. **Warning**
29-49-6
Basic - Stored food not covered. Observed various foods stored uncovered and stacked in reach in cooler with bottom of pan directly touching food. **Repeat Violation** **Warning**
08B-12-5
Basic - Walk-in cooler/freezer and reach in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. Located in kitchen area. **Warning**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour, sugar, and flour all removed from their original packaging placed in plastic containers and not labeled. **Repeat Violation** **Warning**
02D-01-5
Basic - Observed Fly sticky tape with accumulated dead flies hanging over food/food preparation area/food-contact equipment. Located in kitchen area. Manager instructed employee to remove. **Corrective Action Taken** **Warning**
35B-08-4
10
Jun 7, 2023
Complaint Full
2 critical violations. 9 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
33
Apr 3, 2023
Complaint Full
3 critical violations. 13 minor violations.
View 16 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Temperature was 86°F and located on prep table. Manager moved to walk in cooler.
03A-03-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining a pan of cut onions.
14-86-1
High Priority - Nonfood-grade bags used in direct contact with food. Observed various raw chicken being stored in thank you bags. Located in walk in freezer.
14-31-5
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - Single-service articles improperly stored. Observed various cases of disposable napkins being stored on floor in dining room.
25-05-4
Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle being stored used to dispense rice.
14-01-5
Basic - Ceiling tile missing. Located in kitchen area.
36-36-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor area(s) covered with standing water. Located in kitchen area.
36-22-4
Basic - Floor tiles missing and/or in disrepair. Located throughout kitchen.
36-17-5
Basic - Food stored on floor. Observed various bags of food being stored on floor in walk in freezer.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between prep tables.
10-17-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Stored food not covered. Observed several pans of food stored uncovered in walk in cooler and reach in cooler.
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
33
Feb 14, 2023
Routine - Food
1 critical violation. 1 major violation. 14 minor violations.
View 16 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken being stored on top of raw fis. Located in walk in cooler.
08A-20-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of sugar and rice.
14-01-5
Basic - Cardboard used to line food-contact shelves.
14-05-4
Basic - Ceiling tile missing.
36-36-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Located throughout kitchen.
36-17-5
Basic - Food stored on floor. Observed cases of food being stored on floor in walk in freezer and case of crawfish being stored on floor in kitchen area.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between reach in cooler and prep table.
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Observed Stuffed krab meat stored on reused Clam shells. Located in reach in cooler.
25-34-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - Stored food not covered. Observed various pans of food being stored in reach in cooler uncovered with some pans directly staked on top of each other.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water. Located on prep table.
06-01-5
39
Jul 14, 2022
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs were at ambient temperature of 78°F and located on prep table. Manager stated that they were only out for about 30 mins. Manager moved to walk in cooler.
03A-03-5
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. Observed chef mixing pasta with his bare hands. Advised manger she coached employee and instructed him to wash hands and recook pasta.
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken being stored on top of cut lettuce and raw beef being stored on top of cooked beef. All located in walk in cooler.
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken held on buffet line at 122F - Hot Holding. Manager instructed employee to reheat.
03B-01-6
Intermediate - Establishment advertised crab buffet line but served imitation crab. Manager removed tag and replaced it to say Krab.
52-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed chef filling pitcher of water from hand washing sink in kitchen area.
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed various cooked foods in walk in cooler not date marked. As per manager all foods were prepared on site more than 24 hours ago.
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle being stored in container of flour and rice. Manager removed. **Corrected On-Site**
14-01-5
Basic - Floor tiles missing and/or in disrepair. Located throughout kitchen.
36-17-5
Basic - Floors not constructed to be easily cleanable due to grout missing between tiles throughout kitchen area.
36-12-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between prep table and reach in cooler.
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Observed Clam shells purchased from a supplier reused to serve food. Stuffed krab meat stored on reused Clam shells. Located in walk in cooler and on buffet line. Manager discarded.
25-34-4
Basic - Stored food not covered. Observed various foods stored in walk-in cooler uncovered and or stacked uncovered with food touch bottom on pan.
08B-12-5
25
Frequently Asked Questions
When was Dynasty Buffet last inspected?
The most recent health inspection at Dynasty Buffet on file is from Oct 6, 2025. The public record contains 11 inspections in total.
What is the most common violation at Dynasty Buffet?
Across the inspection record, “observed can of barbecue sauce” has been cited seven times, more than any other issue at Dynasty Buffet.
How does Dynasty Buffet compare to other restaurants in North Miami Beach?
Dynasty Buffet most recently scored 50 out of 100, which is lower than the North Miami Beach average of 72.
Has Dynasty Buffet's inspection record improved over time?
No. Recent inspections at Dynasty Buffet have averaged around 11 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Dynasty 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 Dynasty Buffet inspected?
Based on the inspection history on file, Dynasty Buffet is inspected around three times per year on average.
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