New Cj Supreme Buffet
Last inspected: Apr 1, 2026
20
Score
Public records show eight inspections at New Cj Supreme Buffet stretching back to 2022. Inspectors last stopped by on Apr 1, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have flagged more than earlier ones: around 10 violations per visit lately, up from roughly six violations before.
The pattern that stands out is “toxic substance/chemical improperly stored”, which has been cited three times.
Restaurants in Perry average 81, so New Cj Supreme Buffet trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
5
Critical latest
3
Major latest
11
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
5 critical violations. 3 major violations. 11 minor violations.
View 19 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Wrapped pans containing raw frozen chicken stored on shelf inside walk-in freezer above packages of fully-cooked krab. 2. Pan containing raw chicken stored on shelf above pan containing cooked rice inside walk-in cooler. Manager moved all raw foods below cooked foods during this inspection. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On buffet line: chicken wings (118F - Hot Holding). Manager stated the wings have been held hot at the buffet for approximately one hour and reheated the wings to 198F during this inspection. **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Several bottles of bug poison stored on shelf above restaurant food in dry storage room. Manager removed all chemicals from the shelf during this inspection. **Corrected On-Site**
41-10-4
High Priority - Nonfood-grade bags used in direct contact with food. Beef stored inside grocery bags inside walk-in freezer. Manager moved the beef into a food-grade pan during this inspection. **Corrected On-Site**
14-31-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked shrimp stored inside unlined cardboard box inside walk-in freezer. Manager moved the shrimp into a food-grade pan during this inspection. **Corrected On-Site**
14-15-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at three-compartment sink.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade in back of kitchen soiled with old food debris and/or black substance. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Two chemical spray bottles stored down inside handwash sink at kitchen entrance. Manager removed the items from the sink during this inspection. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Two single-use cups without handles stored down inside flour bin in dry storage room.
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Three co2 tanks not secured in dry storage room.
51-11-4
Basic - Cardboard used to line nonfood-contact shelves. Shelving lined with cardboard throughout kitchen.
14-45-4
Basic - Cutting board has cut marks and is no longer cleanable. Several cutting boards with dep cut marks on shelf in back of kitchen.
14-09-4
Basic - Equipment in poor repair. Reach-in freezer near back door of kitchen is heavily rusted and has torn gaskets.
14-11-5
Basic - Food storage container/container lid cracked or broken. Cracked flour bin in dry storage room.
14-38-4
Basic - Food stored on floor. 1. Pan containing cut onions stored directly on floor inside walk-in cooler. 2. Container of cooking oil stored directly on floor at cookline. Manager removed both items from the floor during this inspection. **Corrected On-Site**
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster. Trash scattered on ground around dumpsters.
33-19-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle and dumpsters sitting directly on grass and/or soil.
33-23-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Nonfood-grade power drill stored on shelf in dry storage area above pasta.
42-03-5
Basic - Unclean building components, attachments or fixtures. Wire shelving in back of kitchen over prep sink soiled with grease.
36-50-4
20
Sep 16, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 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. **Repeat Violation**
03F-02-5
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. 0 ppm chlorine.
22-41-4
High Priority - Displayed food not properly protected from contamination. Soy sauce at buffet.
08B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shelf's in reach-in cooler.
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. Fried chicken.
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Stored food not covered. Broccoli in walk-in cooler.
08B-12-5
Basic - Uncovered food stored near sink exposed to splash. Rice under paper towel dispenser.
08B-54-4
45
May 1, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 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. Marked during inspection. **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle on dishwasher.
41-10-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed. **Corrected On-Site**
12B-07-4
70
Nov 14, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
58
Apr 5, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Warewashing Facilities Maintained and Used
FL-24
64
Jan 5, 2024
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Non-food grade bags used for food container.
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked chicken.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab at 49°, salmon at 47°, less than 4 hours per operator put in freezer. **Corrective Action Taken**
03A-02-5
Basic - Stored food not covered. Pans of food in chest freezer. Covered during inspection. **Corrected On-Site**
08B-12-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In starch.
14-01-5
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. Cooler at sushi bar.
14-74-7
Basic - Food not stored at least 6 inches off of the floor. Case of mushrooms on cook line.
08B-47-4
Basic - Food stored on floor. Multiple items on floor in walk-in freezer. Properly stored during inspection. **Corrected On-Site**
08B-38-4
47
Jan 13, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
50
Aug 12, 2022
Routine - Food
4 critical violations. 8 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. Spray cleaner on dishwasher.
41-10-4
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. 0 ppm.
22-41-4
High Priority - Displayed food not properly protected from contamination. Pan of noodles at buffet.
08B-02-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef and peppers at 129°, less than 4 hours per operator , reheated. **Corrected On-Site**
03B-01-6
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Flys on sticky tape in kitchen.
35A-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink Removed during inspection . **Corrected On-Site**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back screen door.
35B-01-4
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
24-11-4
Basic - Single-service articles improperly stored. Togo cups under towel dispenser at hand sink.
25-05-4
Basic - Stored food not covered. Items in walk-in cooler.
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop at buffet.
10-07-4
37
Frequently Asked Questions
When was New Cj Supreme Buffet last inspected?
The most recent health inspection at New Cj Supreme Buffet on file is from Apr 1, 2026. The public record contains eight inspections in total.
What is the most common violation at New Cj Supreme Buffet?
Across the inspection record, “toxic substance/chemical improperly stored” has been cited three times, more than any other issue at New Cj Supreme Buffet.
How does New Cj Supreme Buffet compare to other restaurants in Perry?
New Cj Supreme Buffet most recently scored 20 out of 100, which is lower than the Perry average of 81.
Has New Cj Supreme Buffet's inspection record improved over time?
No. Recent inspections at New Cj Supreme Buffet have averaged around 10 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at New Cj Supreme 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 New Cj Supreme Buffet inspected?
Based on the inspection history on file, New Cj Supreme Buffet is inspected around two times per year on average.
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