Orange Buffet
Last inspected: Oct 8, 2025
22
Score
Going back to 2022, Orange Buffet has 15 inspections in the public record. The most recent report on file is from Oct 8, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
The pattern that stands out is “dishmachine chlorine sanitizer not”, which has been cited five times.
Compared to other Orange Park restaurants (averaging 73), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
15
Inspections
3
Critical latest
4
Major latest
7
Minor latest
Inspection History
Oct 8, 2025
Complaint Full
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
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
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
22
Aug 15, 2025
Routine - Food
No violations found.
100
Aug 4, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
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
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
35
Jan 17, 2025
Routine - Food
5 critical violations. 5 major violations. 10 minor violations.
View 20 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. Dishmachine tested at 0ppm chlorine. Employee adjusted machine and retested at 50ppm chlorine. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On outside mop sink, splitter added with attached hose on right side. Vacuum breakers absent on both sides of the splitter.
29-42-4
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. In walk in freezer near dry storage room, speed rack with opened raw chicken stored over opened raw beef. Also, in walk in cooler, shell eggs stored over oranges and zucchini. Also, unwashed mushrooms stored over cut cabbage and cut onions. Also, raw shrimp stored over ready to eat sauces, cooked ribs and green beans in walk in cooler. Employees began to rearrange some products during inspection. Reviewed DBPR Form HR 5030-098 with operator. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-17-6
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. Sushi rice has no time marking. Operator states prepared at approximately 11:00 and labeled rice with the time. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in water at 53F on cart in front of woks. Operator states garlic placed on cart approximately 1.25 hours prior. Garlic placed in refrigerator and temperature approximately 30 minutes later is 42F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Steel scrub pad in hand wash sink next to wok area. **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. Establishment has two certified food managers. Ten employees are on duty at time of inspection. Neither certified food manager at establishment at time of inspection.
53A-05-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator, 12 food handlers are employed. Proof of training only available for 7 employees.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with pink liquid in kitchen and in chemical room. Unlabeled spray bottle with yellow liquid in chemical room. Two unlabeled spray bottles with pink liquid at the three compartment sink.
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of employee beverage on prep table next to green beans. Employee removed beverage. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on shelf laying against sauces on shelf in sushi area. Operator moved backpack to appropriate location. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Water observed between stacked plastic cups in service station. **Repeat Violation**
24-08-4
Basic - Floor soiled/has accumulation of debris. Floor under the fryers has grease/debris build up. Walk in freezer floor is soiled. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Case of oil and bucket of rice on floor at wok area. Case of imitation crab and raw beef on floor in walk in freezer. Multiple buckets of sauce stored on the floor in dry storage. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on front fryer door handle. Operator removed tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cabinet under soda machine in service station is soiled. Shelf under grill in hibachi area have accumulation of food debris/grease. **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. In meat prep room, imitation crab thawing at room temperature on shelving above sink, raw chicken wings in sink in standing water, raw chicken in tub of standing water on prep table and raw fish in standing water in sink. All products moved to the walk in cooler. **Corrected On-Site**
06-01-5
Basic - Water leaking from pipe and/or faucet/handle. Handwash sink in meat prep room is leaking from the faucet.
29-11-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line shelving holding clean utensils and on shelf holding breading flour in prep area.
14-45-4
17
Nov 14, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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. Dishmachine tested at 0ppm chlorine. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-11-02: Operator needs time to complete repair. Repair person arrived yesterday and has ordered needed parts, operator waiting on parts to arrive. **Time Extended** - From follow-up inspection 2024-11-04: Operator still waiting on part to arrive. **Time Extended** **Corrective Action Taken** - From follow-up inspection 2024-11-14: No change, operator states repair person states parts will arrive tomorrow to be able to repair. Operator will utilize triple sink for sanitizing. **Admin Complaint**
22-41-4
86
Nov 4, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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. Dishmachine tested at 0ppm chlorine. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-11-02: Operator needs time to complete repair. Repair person arrived yesterday and has ordered needed parts, operator waiting on parts to arrive. **Time Extended** - From follow-up inspection 2024-11-04: Operator still waiting on part to arrive. **Time Extended** **Corrective Action Taken**
22-41-4
86
Nov 2, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : 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. Dishmachine tested at 0ppm chlorine. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-11-02: Operator needs time to complete repair. Repair person arrived yesterday and has ordered needed parts, operator waiting on parts to arrive. **Time Extended**
22-41-4
High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 357 rodent droppings observed: 44 rodent droppings on top of dish machine 25 rodent droppings under dish machine area Approximately 16 rodent droppings under prep table across from dish room 2 rodent droppings under chemical system in closet Approximately 30 rodent droppings under triple sink Approximately 200 rodent droppings under shelving throughout dry storage room Approximately 20 rodent droppings to interior right of back exit Approximately 20 rodent droppings throughout sushi area **Warning** - From follow-up inspection 2024-11-02: Observed 32 rodent droppings; 5 rodent droppings on top of dishmachine 2 rodent droppings under dish table at pre-rinse area 25 rodent droppings in cabinet under hibachi buffet area **Admin Complaint**
35A-04-4
74
Nov 1, 2024
Routine - Food
No violations found.
100
Jul 10, 2024
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 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. Dishmachine tested at 0ppm chlorine. Manager made service call during inspection. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook at hibachi grill cracked raw shell egg on the grill with bare hands then handled spatulas and oil ladle without washing hands first. Manager spoke to employee, employee washed hands. **Corrective Action Taken**
12A-27-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, prepped cut raw chicken stored above prepped cut raw beef. Manager moved beef to proper storage. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for cook, Sammy.
53B-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for time controls used on sushi rice and all buffet items. Establishment has blank form. Inspector explained written procedures and assisted with beginning of paperwork completion. **Corrective Action Taken**
03F-10-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk in kitchen reach in cooler not dated with open date. Manager states opened on Monday and dated the milk. **Corrected On-Site** **Repeat Violation**
02C-03-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen with black mold-like substance on interior lid and deflector plate.
22-20-5
Basic - Floor soiled/has accumulation of debris. Floor under hibachi grill is soiled. Fan guards in first walk in cooler are soiled. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Buckets of cut potatoes stored on floor in walk in cooler. Manager moved to shelf. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Multiple knives in kitchen stored between cutting board and side of adjacent flip top reach in cooler. Manager moved all knives to proper storage.
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At buffet, rice spoon in standing water at 82F. Manager removed water. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of customer self-service microwave at the hibachi area is soiled.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in kitchen have grease build up. Underplating around nozzles on left soda machine in service station is soiled. Cabinet in service station is soiled. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Both dumpsters have left lids open. Manager closed lids. **Corrected On-Site**
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Two opened employee beverages in flip top reach in cooler in kitchen. Manager removed both
12B-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Steak, krab and pork thawing at room temperature in kitchen. Employees moved all to walk in cooler. **Corrective Action Taken**
06-01-5
29
Apr 9, 2024
Food-Licensing Inspection
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
33
Aug 21, 2023
Complaint Full
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
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
Lighting Adequate; Required Shields in Place
FL-36
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
32
Aug 9, 2023
Complaint Full
3 critical violations. 3 major violations. 16 minor violations.
View 22 violations
High Priority - Container of medicine improperly stored. Bottle of cold medicine on prep table in kitchen. Operator moved to proper storage. **Corrected On-Site**
41-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp in bucket at prep sink at 69F. Per operator, shrimp removed from refrigeration approximately one hour prior. Operator moved shrimp to walk in cooler. Ham in reach in cooler in kitchen at 46F. Per operator, put in cooler approximately two hours prior. Operator moved ham to walk in freezer. Salmon at sushi area at 45F. Per employee, salmon removed from refrigeration approximately 2.5 hours prior. Operator voluntarily discarded salmon. Observed beef roast (48F - Cold Holding); baked ham (46F - Cold Holding); cheese (55F - Cold Holding); beef roast (50F - Cold Holding) in walk in cooler closest to kitchen entrance. Per operator, all items held in walk in cooler overnight. See stop sale. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. All buffet and sushi items have no time marking as indicated in paperwork.
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in kitchen and meat cutting room are stained. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in sushi area blocked by trash can.
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Baked ham and beef roast in walk in cooler, per operator was prepared on Monday. No date marking present.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has black mold-like substance.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in container of flour in dry storage. Employee removed bowl.
14-01-5
Basic - Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Walls in dish room are soiled. Vent in dish room over dish table is soiled. Floor under hibachi station is soiled.
36-34-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Two tubs of utensils on bottom shelf under prep table in kitchen have accumulation of debris.
24-06-4
Basic - Dead roaches on premises. Observed 5 dead roaches; 2 in dining room 1 under counter at sushi 1 at prep table in hibachi area 1 in employee restroom **Admin Complaint**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in kitchen. Operator removed beverage. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair. Gasket on reach in cooler in kitchen is torn. **Repeat Violation**
14-11-5
Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles missing in walk in cooler. Also, cabinet bottoms under soda machines is in disrepair. **Repeat Violation**
36-17-5
Basic - Food stored on floor. Shrimp in bucket stored on the floor by the prep sink. Operator moved to shelf in walk in cooler. Bucket of cut potatoes on floor in walk in cooler closest to back door. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Two pairs of tongs on equipment door handle in kitchen. Operator moved to proper storage. **Corrected On-Site**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No thermometer in reach in cooler near storage area in the back and reach in cooler by cooking equipment.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Excessive build up under hibachi grill on shelving. Cabinets under soda machines in service station are dirty. Under plating around nozzles of left soda machine is dirty. **Repeat Violation**
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor noted at service station by ice machine.
36-64-5
Basic - Stored food not covered. Bucket of cut potatoes in walk in cooler not covered. Baked cookies on speed rack in kitchen not covered. Employee put empty sheet pan over top layer to cover. **Corrected On-Site**
08B-12-5
Basic - Unnecessary items/unused equipment on the premises. Excessive miscellaneous items stored outside back door area.
33-31-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in service station tested at 0ppm-chlorine. Employee remade solution to 100ppm chlorine. **Corrected On-Site**
21-07-4
21
May 8, 2023
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
Hands Clean and Properly Washed
FL-08
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
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
29
Dec 7, 2022
Complaint Partial
1 critical violation. 1 minor violation.
View 2 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. Observed no time markings at buffet. Employee marked correct time. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03F-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mens room walls soiled. Operator began to clean during inspection. **Corrective Action Taken** **Warning**
36-27-5
82
Nov 16, 2022
Complaint Full
8 critical violations. 2 major violations. 17 minor violations.
View 27 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above ready to eat mushrooms in flip top reach in on cooks line. Manager moved to proper storage. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at dishwashing machine hanging lower than rim of dish table. Operator has hanging on rim of table.
29-37-4
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Cooked potatoes and house made gravy using TPHC at hot buffet exceeded the 4 hour time limit. Observed time written on glass per written TPHC paperwork at 10:30a and both foods still on hot buffet at 2:45p.See stop sale
03F-01-5
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. No time marked when food placed on buffet. Employee marked time at buffet during inspection. **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored on ice machine. Manager moved to proper storage. In front service area in cabinet, chemicals stored with single service items. Manager moved all single service items to proper storage. In sushi area, sanitizer wipes stored next to single service items. Manager moved to proper storage. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from hose bib in dishroom.
29-34-4
High Priority - Container of medicine improperly stored. Observed 2 bottles of pain reliever stored with spices in Hibachi area. Manager moved to proper storage. **Corrected On-Site**
41-07-4
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. In prep area, employee peeling/handling cooked egg not wearing gloves. Discussed with employee proper glove wearing.
09-01-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan available for hot buffet. No written plan available for cold buffet at hibachi area. Assisted with adding cold items to written plan **Corrected On-Site**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in front service area containing chemical not labeled. Manager labeled spray bottle as window cleaner. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as scoop in sugar at server drink station. Manager removed bowl. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceilings throughout kitchen/prep/cook line/ware washing area are soiled. **Repeat Violation**
36-34-5
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on swinging doors leading to kitchen. Also, duct tape used on light shield in dishroom. **Repeat Violation**
14-71-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal belongings stored on box of napkins at end of cook line. Manager moved belongings to proper storage. Employee jacket stored next to sauces on shelf at hibachi area. Manager moved jacket. Personal belongings on counter at sushi area. Manager moved to proper storage **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of pans above triple sink. Observed wet nesting of clean stacked customer cups at drink station.
24-08-4
Basic - Equipment in poor repair. Gasket on walk-in cooler #2 in disrepair. Gasket on Both walk in freezers in disrepair. **Repeat Violation**
14-11-5
Basic - Floor tiles missing and/or in disrepair. In walk in cooler, multiple floor tiles in disrepair. **Repeat Violation**
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer #2 has build up of ice. **Repeat Violation**
14-69-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At hibachi station, handle of tongs for raw shrimp and raw chicken touching food. Manager removed tongs and replaced with new tongs to proper storage. **Corrected On-Site**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At buffet, rice spatula in standing water of less than 135F.
10-07-4
Basic - Light shield damaged/in disrepair. Multiple light shields in kitchen area and storage areas cracked.
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on glass door reach in cooler at end of cook line soiled. Reach in freezer gasket at end of cook line soiled. Flip top reach in cooler gasket across from Wok station soiled. Grease build up under Hibachi grill. Grease build up between fryer and grill on cook line. **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in glass reach in cooler at end of cook line above RTE food. Manager moved beverage to proper storage. **Corrected On-Site**
12B-13-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed sliced avocado being prepped with stickers still attached.
08B-39-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In walk in cooler, kitchen area, prep area, dry storage, floor not sealed. **Repeat Violation**
36-02-5
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler #1 has soiled shelving.
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop on floor in sushi area and wet mop on floor in chemical room. Manager moved mops to proper storage. **Corrected On-Site**
42-01-4
11
Frequently Asked Questions
When was Orange Buffet last inspected?
The most recent health inspection at Orange Buffet on file is from Oct 8, 2025. The public record contains 15 inspections in total.
What is the most common violation at Orange Buffet?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited five times, more than any other issue at Orange Buffet.
How does Orange Buffet compare to other restaurants in Orange Park?
Orange Buffet most recently scored 22 out of 100, which is lower than the Orange Park average of 73.
Has Orange Buffet's inspection record improved over time?
Results have been roughly steady. Inspections at Orange Buffet have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Orange 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 Orange Buffet inspected?
Based on the inspection history on file, Orange Buffet is inspected around five times per year on average.
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