Good Town Buffet
Last inspected: Aug 15, 2025
14
Score
Inspectors have visited Good Town Buffet nine times, with records going back to 2022. On Aug 15, 2025, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving in the right direction, with the rolling count dropping from around 13 violations to closer to 10 violations per visit.
Looking across the full record, “no measuring device available” is the recurring theme, flagged five times.
Compared to other Clermont restaurants (averaging 68), there's room to close the gap. The pattern in the record is worth a careful look.
9
Inspections
5
Critical latest
4
Major latest
16
Minor latest
Inspection History
Aug 15, 2025
Routine - Food
5 critical violations. 4 major violations. 16 minor violations.
View 25 violations
High Priority - Displayed food not properly protected from contamination. -fried noodles, dumpling sauce, green onions **Corrected On-Site** **Repeat Violation**
08B-02-4
High Priority - Live, small flying insects found -1 in kitchen
35A-02-7
High Priority - Raw animal food stored over or with unwashed produce. -raw shell eggs over unwashed celery in walk in cooler **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish over cooked shrimp salad in reach in cooler, operator corrected. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fresh garlic/oil (76F - Cold Holding), cook line, held less than four hours per operator. Operator moved to cooler for quick chill. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. -blocked by sanitizer bucket, operator corrected **Corrected On-Site**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -server line **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. -server line
31B-03-4
Basic - Food stored on floor. -by hand sink on cook line. Operator corrected **Repeat Violation**
08B-38-4
Basic - Carbon dioxide/helium tanks not adequately secured. -operator chained. **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -dish area
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -back door
35B-01-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -sugar container **Corrected On-Site**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. -operator removed **Corrected On-Site**
21-04-4
Basic - Light not functioning on cook line
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. - sushi cooler
05-09-4
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. -operator inverted. **Corrected On-Site**
24-11-4
Basic - Stored food not covered. -wontons in reach in freezer, operator covered. **Corrected On-Site**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Water leaking from pipe and/or faucet/handle. -hand sink in dish area
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -cutting board on cook line **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. -server area in kitchen, operatormoved **Corrected On-Site**
21-38-4
Basic - Dead roaches on premises. -dry storage, operator cleaned and sanitized **Corrected On-Site**
35A-03-4
Basic - Hole in or other damage to wall in kitchen
36-24-5
14
May 29, 2025
Complaint Partial
No violations found.
100
May 9, 2025
Complaint Full
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee on cook line touched face and beard then handled raw veggies on cook line. Educated operator and employee, employee washed hands. **Corrected On-Site** - From follow-up inspection 2025-05-09: **Time Extended**
12A-10-4
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-05-09: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** - From follow-up inspection 2025-05-09: Test device on order **Time Extended** **Corrective Action Taken**
16-62-1
Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. -employee was drinking from an open cup on cook line - From follow-up inspection 2025-05-09: **Time Extended**
12B-02-4
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -server was scooping ice and making drinks wearing a watch. - From follow-up inspection 2025-05-09: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line. **Corrected On-Site** - From follow-up inspection 2025-05-09: **Time Extended**
13-04-4
61
May 8, 2025
Complaint Full
6 critical violations. 6 major violations. 12 minor violations.
View 24 violations
High Priority - Displayed food not properly protected from contamination. -lid covering rice on buffet line does not have a hinged lid.
08B-02-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee on cook line touched face and beard then handled raw veggies on cook line. Educated operator and employee, employee washed hands. **Corrected On-Site**
12A-10-4
High Priority - Food placed in soiled container/equipment. -cooked chicken was placed inside a used cardboard box. Operator removed. **Corrected On-Site**
08B-27-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef in front of raw chicken on cook line make table, operator corrected **Corrected On-Site**
08A-20-5
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. -panned raw chicken over panned raw beef in walk in freezer. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -seafood salad (54F - Cold Holding); cut melon (54F - Cold Holding); tomato salad (51F - Cold Holding); squid salad (52F - Cold Holding); mussels (48F - Cold Holding); tuna roll (52F - Cold Holding); salmon sushi (51F - Cold Holding); crab sushi (49F - Cold Holding)...buffet line, all held less than four hours per operator. Advised operator to use Time as a Public Health Control on buffet line. Provided and reviewed form. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -buffet/sushi line used to rinse knives or utensils
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
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.
11-26-1
Intermediate - No soap or paper towels or mechanical hand drying device provided at handwash sink on buffet line.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken and seafood salad in walk in cooler
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. -multiple containers in kitchen, operator removed. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured by soda boxes.
51-11-4
Basic - Employee eating in a food preparation or other restricted area. -employee was drinking from an open cup on cook line
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee coats hanging off dry storage racks holding food items, operator removed. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -server was scooping ice and making drinks wearing a watch.
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line. **Corrected On-Site**
13-04-4
Basic - Food stored on floor. -soy sauce and rice noodles on floor on cook line. Operator corrected. **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice. -server area, operator corrected **Corrected On-Site**
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -flour container in kitchen, operator corrected. **Corrected On-Site**
10-01-5
Basic - Uncovered food stored near sink exposed to splash. -raw tuna, peel and shrimp, mussels on half shell on buffet line handwashing sink on buffet line
08B-54-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed mushrooms over cream cheese in walk in cooler
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. -salt container on cook line, sugar container on server line
02D-01-5
12
Mar 20, 2025
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in freezer -floor drains
23-03-4
86
Mar 12, 2024
Routine - Food
1 critical violation. 1 major violation. 12 minor violations.
View 14 violations
High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner stored next cooking oil on cooks line **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener **Corrected On-Site**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. - cat fish flour
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - back pack and Jacket stored on prep table **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. - back door
35B-01-4
Basic - Floor area(s) covered with standing water. - dish area.
36-22-4
Basic - Floor tiles missing and/or in disrepair. - dish area **Repeat Violation**
36-17-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - all microwaves on cooks line
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood fliters
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. -forks stored handle side down in back area. **Corrected On-Site**
24-18-4
Basic - Worn, torn and/or soiled floors/carpeting. - under fryers
36-10-4
43
Aug 8, 2023
Routine - Food
1 critical violation. 4 major violations. 15 minor violations.
View 20 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored next to clean coffee fliters in service area. Spray bottle hanging on dump sink. **Corrected On-Site**
41-10-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Not all tags are dated.
01C-03-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in dishwasher area. Hand sink in prep area. **Corrected On-Site**
31B-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored next to clean silverware at the rolling station. **Corrected On-Site**
12B-07-4
Basic - Floor area(s) covered with standing water. Dish area
36-22-4
Basic - Floor tiles missing and/or in disrepair. Broken tile and missing grout in dish area.
36-17-5
Basic - Food stored on floor. Coffee in dry storage area. **Corrected On-Site**
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - Ice buildup in reach-in freezer on cooks line.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in prep area Double oven in prep area. all microwaves on cooks line.
22-08-4
Basic - Light shield damaged/in disrepair. Light fixture in dish area.
38-01-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of char grill Hood filters
23-03-4
Basic - Plumbing system in disrepair. Discharge line broken on hand sink in dish area.
29-08-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware stored handle side down at the rolling station.
24-18-4
27
May 9, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
39
Dec 28, 2022
Routine - Food
2 critical violations. 8 major violations. 8 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 47°. Operator discarded Shredded cheese 54° operator added ice to ice bath. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored on top shelf in dish area.
41-10-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Togo boxes stored in hand sink in bar area.
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Sarah Denman
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cooks line. Hand sink in back prep area Hand sink in dish area. **Corrected On-Site**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Intermediate - No soap provided at handwash sink. Hand sink on cooks line.
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray spray of clear liquid stored in bar area.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small trace of black substance.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Floor area(s) covered with standing water. Cooks line, prep area,
36-22-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line Microwave at dessert station.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Standing water in floor drain/floor drain draining very slowly. Drain on cooks line hand sink, dish machine
29-19-4
22
Frequently Asked Questions
When was Good Town Buffet last inspected?
The most recent health inspection at Good Town Buffet on file is from Aug 15, 2025. The public record contains nine inspections in total.
What is the most common violation at Good Town Buffet?
Across the inspection record, “no measuring device available” has been cited five times, more than any other issue at Good Town Buffet.
How does Good Town Buffet compare to other restaurants in Clermont?
Good Town Buffet most recently scored 14 out of 100, which is lower than the Clermont average of 68.
Has Good Town Buffet's inspection record improved over time?
Yes. Recent inspections at Good Town Buffet have averaged around 10 violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Good Town 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 Good Town Buffet inspected?
Based on the inspection history on file, Good Town Buffet is inspected around three times per year on average.
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