Ocean Buffet
Last inspected: Dec 1, 2025
35
Score
Across the available record, Ocean Buffet has 15 inspections on file, the first dated 2022. On Dec 1, 2025, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
Across the inspection history, “handwash sink used for purposes other than handwashing” is the issue that surfaces most often, recorded five times.
The city-wide average sits at 75, which Ocean Buffet's 35 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
15
Inspections
2
Critical latest
1
Major latest
8
Minor latest
Inspection History
Dec 1, 2025
Complaint Full
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
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
Wiping Cloths Properly Used and Stored
FL-41
35
Sep 9, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 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
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
43
Mar 21, 2025
Complaint Partial
No violations found.
100
Mar 5, 2025
Complaint Partial
1 critical violation. 2 minor violations.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
78
Feb 12, 2025
Routine - Food
No violations found.
100
Feb 6, 2025
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
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
26
Aug 21, 2024
Complaint Full
7 critical violations. 3 major violations. 10 minor violations.
View 20 violations
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. Employee moved cut green onions to container at prep area with bare hands coming in contact directly with food. **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employees opened can of Red Bull stored in container of cut onions directly touching food on cooks line.
01B-12-4
High Priority - Nonfood-grade bags used in direct contact with food. Togo bag used directly in contact with wasabi in container at sushi station.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over vegetables in reach in cooler on cooks line. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw fish (46F - Cold Holding) item made yesterday in walk in cooler, multiple foods in surrounding area is in the cooling stage. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket at dish machine area tested at over 200ppm, employee remade bucket at 100ppm. **Corrected On-Site**
41-15-5
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cooks line touched shirt then turned around and continued touching clean utensils while cooking chicken. **Repeat Violation** **Admin Complaint**
12A-28-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line is stained. Soda nozzle dispensing Starry soda on drink machine at side server station by bathroom.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Sink near ice machine, employee rinsed gloves at Handwash sink. **Repeat Violation**
31A-11-4
Intermediate - No soap provided at handwash sink. At Handwash sink in dish machine area. Sink on main server station the soap dispenser is out of batteries; unable to dispense.
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Cup with no handle used to scoop tea into drink glasses for customers at side server station near restrooms. **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. 3 cutting boards on bottom shelf of prep table with multiple deep cut marks.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on table above sauces on back of cook line/prep area. **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelf above drink machine at main server area. Container of employee items on shelf above bulk msg and salt containers. Multiple employee items on shelf above buckets of sauce next to ice machine. **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Sushi display cooler the sliding doors are cracked. Multiple large containers that are cracked and "fixed" with zip ties. **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Emergency exit door near restrooms with a gap underneath the door.
35B-01-4
Basic - Food stored on floor. Bucket of ginger on floor in walk in cooler, employee placed on shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between table and reach in cooler on the back of cooks line in prep area.
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching directly on msg in bulk container. Tongs handle touching bean sprouts on hibachi buffet line.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler food racks. **Repeat Violation**
23-03-4
16
Mar 13, 2024
Complaint Full
6 critical violations. 5 major violations. 8 minor violations.
View 19 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee frying foods kept putting hands on hips while waiting for food to be done, when done he would transfer food to clean plate.
12A-28-4
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. Employee cutting cooked chicken with bare hands. Employee adjusted chicken wings on platter with bare hands then rolled cart out to dining area to place on buffet.
09-01-4
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drink from cup then kept prepping chicken. Employee drink from cup then touched cooked chicken with bare hands.
12A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked pork on cooling rack in walk in cooler. Raw fish over cooked noodles in walk in cooler. Operator moved all raw to the bottom. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hibachi: garlic and oil (66F - Cold Holding) employee stated it is on time control but item is not listed on time paperwork or labeling papers.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Detergent on shelf next to seasonings on cooks line. Hand soap on shelf above bulk seasoning containers in front dry storage area. Manager moved all chemicals away from food. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Or soap at Handwash sink in dish washing area.
31B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Sushi fish served raw, manager taped sign at sushi bar. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
02B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Bottle behind front counter with purple cleaner inside. **Repeat Violation**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Spoon in Handwash sink in corner of cooks line in kitchen. Operator spoon. **Corrected On-Site** **Repeat Violation**
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/ Only 1 person manager certified for establishment and she is not present with around 10 employees working.
53A-05-6
Basic - Bowl or other container with no handle used to dispense food. A plate used to scoop fried chip pieces on storage shelf by chest reach in freezer. **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to cutting board.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of soda box in storage area.
40-06-5
Basic - Equipment in poor repair. Multiple plastic containers with chip marks. Cutting board in prep areas that is chipping apart on food surface. Reach in cooler across from fryers the gasket is falling off of door. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Crawfish and chicken on floor in walk in freezer. Sauce and vegetables on floor in walk in cooler. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food racks in walk in cooler. **Repeat Violation**
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. In server station across restaurant.
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Sugar, salt, and msg in seasoning containers labeled as black pepper white pepper, operator relabeled items correctly. **Corrected On-Site**
02D-01-5
17
Feb 2, 2024
Complaint Partial
No violations found.
100
Jan 31, 2024
Complaint Partial
1 critical violation. 2 major violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: on multiple hot bars(buffet): chicken 97,shrimp 120, shrimp 126, shrimp 97-123, chicken 117, shrimp 104, chicken 109-126F. The time as a public health control form was found. The dry erase sheets for each bar were found. Items started to be marked. The sushi bar time mark sheet was up to date with the correct date and time marks. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed: the sushi bar lacking a consumer advisory. One was found and posted. **Corrected On-Site**
02B-02-5
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed: lack of Oyster consumer advisory. Inspector supplied copies. These were then posted at each end of the oyster bar. **Corrected On-Site**
02A-01-4
70
Oct 18, 2023
Complaint Full
7 critical violations. 2 major violations. 11 minor violations.
View 20 violations
High Priority - Container of medicine improperly stored. Spray burn cream on top shelf over reach in cooler on cooks line. Employee moved items. **Corrected On-Site**
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. Hibachi employee standing waiting for orders touched shirt/pants, customer gave plate of food to employee then he started cooking.
12A-16-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at sushi area adjusted hat on head then continued preparing sushi rolls.
12A-25-4
High Priority - Food prepared with soiled equipment/utensil. Employee removed spatulas from Handwash sink then used same utensils to cook customers hibachi food.
08B-28-4
High Priority - Non-food grade paper/paper towel used as liner for food container. White paper towels on top of raw sushi fish in sushi case.
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over mushrooms in reach in cooler on cooks line. Raw chicken over raw beef in walk in cooler. Employee moved all raw items to the bottom and chicken below the beef. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Soap over bulk seasoning containers next to soda boxes. Pot cleaner next to sauces on cooks line. Spray cleaner bottles next to bulk rice container on cooks line. Soap over single service straws in server station by restrooms. Employees moved all chemicals away from food. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. In hibachi station the 2 spatulas were in Handwash sink, employee removed from Handwash sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Bottle behind checkout counter next to air freshener no label with clear liquid inside.
41-17-4
Basic - Food stored on floor. Multiple items on floor in walk in freezer.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. 2 knives in between reach in cooler and prep table on cooks line. Employees moved knives. **Corrected On-Site**
10-17-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in rice container on cooks line. Employee removed cup. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on top shelf over cooler on cooks line. Employees moved beverages to the bottom. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee designated area on top of table over sauce buckets on the bottom shelf next to ice machine.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes, lighter, and phone on top shelf over reach in cooler on cooks line. Employee moved items. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Multiple cutting boards on clean shelf with deep grooves/cut marks. Rusted shelf in walk in cooler holding raw proteins. 2 cracked containers holding foods in walk in cooler. Sushi case sliding doors cracked and repaired with tape. **Repeat Violation**
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at Handwash sink in prep area. Employee placed sign at Handwash sink. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Under cabinets at sushi bar and hibachi bar. **Repeat Violation**
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can opener attachment to prep table. Cabinet under ice bin at server station near restrooms.
23-03-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over large sauce buckets on bottom shelf of employee food storage table by ice machine.
35B-08-4
17
Aug 21, 2023
Routine - Food
No violations found.
100
Aug 8, 2023
Routine - Food
1 critical violation. 2 major violations. 11 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (46F - Cold Holding); shrimp (45F - Cold Holding); chicken (45F - Cold Holding); oyster (46F - Cold Holding); krab (56F - Cold Holding); shrimp (44F - Cold Holding) items in walk in cooler, cooler blowing at 40-41F, truck delivery 2 hours previous to inspection. **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Spoon in Handwash sink in corner of cooks line, operator removed spoon. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink next to jugs of oil and door opens int to server station. At Handwash sink in dish area. Soap is also missing from dish area Handwash sink.
31B-02-4
Basic - Dead roaches on premises. 1 dead in hot water heater closet.
35A-03-4
Basic - Duct tape used to repair nonfood-contact surface. Red duct tape used to repair paper towel holder at sushi area. Grey duct tape used to repair crack on sliding sushi cooler door.
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on top shelf above reach in coolers on cooks line. Employees began moving drinks. **Corrective Action Taken** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pack of cigarettes on table next too and above onions by back door. **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Sushi display case the sliding doors are cracked. Multiple cutting boards in kitchen/prep area with deep cut marks. **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Metal screen back door kept open, it cannot properly seal when outer door is not closed.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Inside walk in freezer. Under drink machine area at server station near sushi area. **Repeat Violation**
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Red handled tongs on handle to fryers on cooks line, employees moved item. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece installed on rolling cart in kitchen. Wooden pieces holding food off of floor in walk in freezer. Wood installed under storage area/cabinets at sushi station. Styrofoam piece used for storage on counter next to sushi station.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under main prep table on cooks line. Storage shelves across from soda box hookups. Exterior bulk containers. Oven temperature knobs and surrounding area. Server drink machine by bathrooms the piece under drain board is soiled. **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. All bulk seasoning containers on dry storage shelves by swinging doors.
02D-01-5
41
Jan 20, 2023
Routine - Food
No violations found.
100
Jul 28, 2022
Complaint Full
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Chlorine sanitizer in spray bottle/bucket not at proper minimum strength. Observed the kitchen sanitizer bucket at 0 ppm for chlorine. 2 cap fulls were added to 100 ppm. **Corrected On-Site**
22-39-4
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. Observed no time mark current for all buffets and sushi. All were corrected. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting boards in the kitchen are stained. Observed the tea nozzles with build up. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed the hand wash sink in the dish wash machine area used to rinse oysters. The manager corrected the staff. Observed a ladle in the cook line hand wash sink. This was placed in a clean pan on the cook line. **Corrected On-Site**
31A-11-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed lack of a consumer advisory at the sushi bar. The consumer advisory was put in place. **Corrected On-Site**
02B-02-5
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. Observed some certificates for current employees are expired.
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. Observed a plate to scoop fried chips, by the bulk soda area. The plate was put in dish. **Corrected On-Site**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food in the walk-in cooler stored over food for the public, and not marked. This was placed on the bottom shelf. **Corrected On-Site**
08B-49-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a cleaver was stored in between tables on the cook line. This was removed and placed on a clean surface. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the cook line hood filters with an accumulation of grease.
23-03-4
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. Observed a non food safe drill stored on the cook line over prep. This was moved to cleaning. **Corrected On-Site**
42-03-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed crayfish frozen and thawing on the cookline. This was placed under refrigeration. **Corrected On-Site**
06-01-5
Basic - Worn, torn and/or soiled floors/carpeting. Observed the walk-in freezer floor has an accumulation of soil.
36-10-4
35
Frequently Asked Questions
When was Ocean Buffet last inspected?
The most recent health inspection at Ocean Buffet on file is from Dec 1, 2025. The public record contains 15 inspections in total.
What is the most common violation at Ocean Buffet?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited five times, more than any other issue at Ocean Buffet.
How does Ocean Buffet compare to other restaurants in Gainesville?
Ocean Buffet most recently scored 35 out of 100, which is lower than the Gainesville average of 75.
Has Ocean Buffet's inspection record improved over time?
Results have been roughly steady. Inspections at Ocean Buffet have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Ocean 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 Ocean Buffet inspected?
Based on the inspection history on file, Ocean Buffet is inspected around four times per year on average.
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