Kouyou Buffet
Last inspected: Feb 19, 2026
55
Score
The health department has logged 15 inspections at Kouyou Buffet, the earliest from 2022. The latest inspection on file is from Feb 19, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly five violations earlier in the record.
“Food stored on floor” comes up most often, recorded eight times in the inspection record.
Restaurants in Margate average 80, so Kouyou Buffet trails the local norm. The full record sits in fairly typical territory for a working restaurant.
15
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Employee Health Policies Present
FL-03
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
Oct 20, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
70
Jun 12, 2025
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed on speed rack raw beef over raw breaded fish not all commercially packaged. Operator stored correctly. **Corrected On-Site**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade surface soiled with food debris, mold-like substance or slime. Operator cleaned. **Corrected On-Site**
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Spray bottle containing toxic degreaser substance not labeled. In dishwasher area
41-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In preparation area
36-27-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed mushrooms over sliced onions in walk in . Operator moved to another shelf. **Corrected On-Site**
08B-17-4
Basic - Stored food not covered. Observed containers of food not covered in walk-in cooler.
08B-12-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open Red Bull in left low boy cooler at sushi station. Operator discarded. **Corrected On-Site**
12B-13-4
Basic - Food stored on floor. Buckets of raw chicken stored in contact with walk-in freezer floor. **Repeat Violation**
08B-38-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Walk in cooler
36-06-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed secured. **Corrected On-Site**
51-11-4
45
Jan 22, 2025
Routine - Food
No violations found.
100
Nov 22, 2024
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat sauce in buffet line two door cooler. Operator properly inverted **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Metal stem-type thermometer soiled. Operator cleaned thermometer **Corrected On-Site** **Warning**
22-12-5
High Priority - Dented/rusted cans present. See stop sale. Dented can of tapioca pudding on dry storage shelf. See stop sale. **Warning**
01B-01-4
Intermediate - No soap provided at handwash sink. No soap provided in sushi station hand sink. Operator provided soap **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At 1:35pm Cream cheese 50F ambient cooling for 30 min to 59F at 2:10pm. At this rate, proper cooling to in 4 hours will not occur. Observed item cooling in a unit with warm temperatures. Operator moved items to freezer to quick chill **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Boyu Zhu **Warning**
53A-03-7
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin soiled with mold like substance **Warning**
22-20-5
Basic - Food stored on floor. Bucket of raw pork stored on floor in walk in freezer. Operator elevated **Corrected On-Site** **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in back walk in freezer **Warning**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents at kitchen cookline soiled with grease **Warning**
23-03-4
39
Jul 24, 2024
Complaint Full
2 critical violations. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
47
Jun 10, 2024
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Can of wd40 stored at beverage station. Operator removed **Corrected On-Site**
41-10-4
Intermediate - Establishment not maintaining oyster tags for 90 days. Current supply tagged. Discussed proper tag maintenance discussed
01C-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Pan of cooked shrimp stored on top of hand wash sink in sushi area, operator removed **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. Back dish area employee sink used hand sanitizer instead of soap. Operator replaced with hand soap **Corrected On-Site**
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hand wash sink across from triple sink. Operator turned on **Corrected On-Site**
27-16-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind dish washer.
36-27-5
Basic - Time/temperature control for safety food thawed in an improper manner. Operator thawed raw chicken in room temperature in triple sink back kitchen- operator ran cold running water. **Corrected On-Site**
06-01-5
Basic - Food stored on floor. Raw Beef stored on floor in walk in cooler. Operator elevated to appropriate level **Corrected On-Site**
08B-38-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee in fish prep station was drinking from open beverage container. Was instructed to remove. Employee removed **Corrected On-Site**
12B-12-5
47
Nov 13, 2023
Complaint Full
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, bus pans of unpackaged raw pork and chicken above buckets of sauces. Employee rearranged all items for proper separation. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sushi bar left case, SUSHI CASES x 3 - LEFT - krab sticks (65F - Cold Holding); cream cheese (64F - Cold Holding); cooked tofu (65F - Cold Holding). Observed unit not in operation. Per employee out of temperature in unit 3 hrs. Employee removed items back to reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin provided to be posted. **Corrective Action Taken**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit missing. **Repeat Violation**
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by hand sink in cooking area. Manager labeled as degreaser. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink cup in reach in cooler at hibachi station. Employee removed cup. **Corrected On-Site**
12B-13-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on dry goods shelf with canned goods and single service items. Employee removed bag. **Corrected On-Site**
40-06-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank by walk in freezer not secured. Manager replaced cord to secure tank. **Corrected On-Site**
51-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup along baffle in ice machine. Employee removed mold and cleaned. **Corrected On-Site**
22-20-5
45
Jul 27, 2023
Routine - Food
1 critical violation. 6 major violations. 4 minor violations.
View 11 violations
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. Observed chlorine sanitizer solution at 00 ppm . Operator prime machine to 100 ppm. **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on can opener blade. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -Observed an food container stored in handwash sink at prep station. Operator removed and stored properly. -Observed handwash sink at prep station used as dump sink, evidence by waste food particles found inside. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -Observed no date marked on commercially processed crab legs stored in walk-in cooler. Operator removed from walk-in freezer on 07/26/2023.
02C-06-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked fish stored in walk-in cooler. Per operator, fish cooked on 07/26/2023.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with sanitizer at hand wash sink.
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Food stored on floor. -Observed various food items stored on walk-in freezer and dry storage floor. **Repeat Violation**
08B-38-4
Basic - Stored food not covered. -Observed containers with cooked chicken stored in walk-in freezer not covered. Operator covered. **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. -Observed various food items thawing in standing water at prep sink. Operator placed items underneath running water. **Corrected On-Site**
06-01-5
39
Mar 22, 2023
Complaint Full
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects in prep area. **Repeat Violation** **Admin Complaint**
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwash sink used to stored food containers. Operator removed **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with cleaning chemical in prep area.
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of brown like substance buildup on can opener holster.
23-03-4
Basic - Food stored on floor. -Observed cases with food items stored on walk-in freezer floor. -Observed container with soy sauce stored on dry storage floor.
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee drinks stored on food preparation table. Operator relocate personal food item.
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
50
Mar 9, 2023
Complaint Full
6 critical violations. 6 minor violations.
View 12 violations
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. At 11:45 a.m., observed cooked chicken held using time as a public health control has no time marked. As per operator, chicken was cooked at 11:15 a.m. Operator correctly time marked chicken. **Corrected On-Site**
03F-02-5
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
08B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over cooked fish in walk-in cooler. Operator relocate fish **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on wall in kitchen area. Operator killed and sanitizer areas. **Corrected On-Site**
35A-02-6
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Observed in-use utensils stored in unclean water at hibachi station.
10-05-5
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. -Observed employee touch nose and then touch peas without washing hands. Educate employee
12A-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substance buildup inside ice machine.
22-20-5
Basic - Buffet plates/bowls not properly protected or inverted to prevent contamination.
24-11-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Observed in sushi bar area.
24-27-4
Basic - Cutting board has cut marks and is no longer cleanable. -Observed a grooved cutting board in sushi bar area.
14-09-4
Basic - Food stored on floor. -Observed several food items stored on walk-in cooler floor. **Repeat Violation**
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed utensils stored in various containers with cut fruits on buffet line. **Corrected On-Site**
10-06-5
30
Feb 16, 2023
Complaint Full
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw beef stored over sauce in walk-in cooler. **Corrected On-Site**
08A-05-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Observed employee wash her hands in 3 compartment sink.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade. **Corrected On-Site**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on sauce stored in walk-in cooler. Per operator, sauce was cooked on 2/13/23.
02C-02-5
Basic - Food stored on floor. -Observed container with food item stored on walk-in cooler floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of black mold like substance buildup on can holster.
23-03-4
Basic - Stored food not covered. -Observed container with cooked crab lettuce stored in walk-in cooler not covered.
08B-12-5
55
Jan 19, 2023
Routine - Food
6 major violations. 6 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
30
Aug 24, 2022
Complaint Full
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. Observed handwash sink in rear kitchen cook line with seperate hot and cold faucets. **Warning** - From follow-up inspection 2022-08-24: Observed same. **Time Extended**
27-05-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no water available at handwash sink next to ice machine in rear prep area. Other sinks have water available. **Warning** - From follow-up inspection 2022-08-24: Observed same. **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Food stored on floor. Observed sauce containers stored on floor in rear cook line. Operator removed from floor. **Warning** - From follow-up inspection 2022-08-24: Observed some food items in walk-in freezer (fish In container) stored on floor. **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable on sushi bar line. **Warning** - From follow-up inspection 2022-08-24: Observed same. **Time Extended**
14-09-4
74
Jul 6, 2022
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
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
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
32
Frequently Asked Questions
When was Kouyou Buffet last inspected?
The most recent health inspection at Kouyou Buffet on file is from Feb 19, 2026. The public record contains 15 inspections in total.
What is the most common violation at Kouyou Buffet?
Across the inspection record, “food stored on floor” has been cited eight times, more than any other issue at Kouyou Buffet.
How does Kouyou Buffet compare to other restaurants in Margate?
Kouyou Buffet most recently scored 55 out of 100, which is lower than the Margate average of 80.
Has Kouyou Buffet's inspection record improved over time?
No. Recent inspections at Kouyou Buffet have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Kouyou Buffet means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Kouyou Buffet inspected?
Based on the inspection history on file, Kouyou Buffet is inspected around four times per year on average.
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