Goodtown Buffet
Last inspected: Feb 2, 2026
22
Score
Goodtown Buffet is a Other located at 218 Ne 8 St, Homestead, FL.
Health inspection records are available below. Check the inspection history and violations section for details on past inspections conducted by the local health department.
3
Inspections
2
Critical latest
5
Major latest
14
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
2 critical violations. 5 major violations. 14 minor violations.
22
Oct 7, 2025
Routine - Food
7 critical violations. 9 major violations. 21 minor violations.
5
Mar 14, 2025
Food-Licensing Inspection
4 minor violations.
82
Violations — Feb 2, 2026 Inspection
Basic - Ceiling tile missing. Observed at kitchen entrance. Observed above preparation sink. **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Drain cover(s) missing. Observed at cook line
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal cup of coffee store at shelve across cook line.
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed in back door screen exits. **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Observed floor at walk in cooler soiled with food debris. Observed floor soiled near soda dispenser. Observed floor soiled in storage areas. **Repeat Violation**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Observed some tiles in disrepair in kitchen. **Repeat Violation**
36-17-5
Basic - Food stored on floor. Observed container of muscle sauce stored on floor at walk in cooler. Observed boxes of corn stored on floor at vegetable walk in cooler.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed container at ice cream reach in freezer in dining area.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed under cooking equipments soiled throughout the kitchen. Observed handwash sink soiled at kitchen entrance. Observed hood filters soiled throughout the kitchen. Observed shelves soiled at cook line. Observed some reach in cooler gaskets soiled in the kitchen. Observed exterior of equipments at cook line soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line.
22-16-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed missing grout in kitchen. **Repeat Violation**
36-02-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed green, blue, orange wet wiping cloth stored at cook line/ prep tables.
21-12-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed triple sink quat 0ppm. Manager reset triple sink. Final reading triple sink 50ppm. **Corrected On-Site**
22-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw marinated chicken wings (45F - Cold Holding) at cook line. As per cook for less than 45 minutes. Cook placed product in walk in cooler.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed oven interior cutting boards at cook line.
22-02-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed no water at handwash sink in the dining area.
27-19-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink near walk in cooler blocked with vegetable cutting machine.
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit.
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizes TPHC for raw shrimp, muscles, cut melons, boiled egg, salads. At buffet line. No written procedures. Inspector provided form via email. **Repeat Violation**
03F-10-5
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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