Ole Times Buffet
Last inspected: Mar 24, 2026
64
Score
The health department has logged six inspections at Ole Times Buffet, the earliest from 2024. On Mar 24, 2026, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
Across the inspection history, “proper hot holding temperatures” is the issue that surfaces most often, recorded six times.
Ole Times Buffet's latest score of 64 falls below the Centerville average of 89. The inspection history reads as standard for a restaurant of this size.
6
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 24, 2026
Routine
2 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
View 4 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed cooked pork meats inside the warmer cabinet with a temperature of 72°F-80°F. Per employee the food items were placed inside the warmer cabinet about 30 minutes. Ambient air temperature of the unit is 146°F which is not sufficient for reheating. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F or above. Employee removed the meats to the oven to finish reheating. Train staff on proper warmer cabinet and reheating processes.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed raw chicken (46°F-52F°F ) inside a bulk container with insufficient amount of ice (only the bottom of the chicken was covered with ice. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. Employee placed more ice on the chicken to decrease the temperature.
511-6-1.04(6)(f)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed several containers of au jus, gravy, and roast beef with no proper date mark inside the walk-in cooler. PIC states the food items were prepared on 3/22/26. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F. COS: PIC created labels for food items.
511-6-1.04(6)(g)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed numerous food containers stacked wet on the storage rack where clean containers are located, and also observed bulk food containers stacked wet in the other storage rack location of the establishment. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining, ensuring they are not in contact with food. Re-wash, rinse and sanitize items and allow them to air dry using the pyramid method before they are stacked.
511-6-1.05(10)(a)
64
Oct 30, 2025
Routine
3 critical violations. 1 major violation. 2 minor violations. 3 corrected on site.
View 6 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed cooked ribs (79°F) inside the warmer cabinet. The initial ambient air temperature of the unit was 109°F. The employee adjusted the temperature, and the unit reached 135°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above. The employee moved the ribs to the oven to be reheated.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed raw boneless pork chop stored on the counter, not under temperature control nor being held on time as public health control, with a temperature of 50F.Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. An employee placed ice on the food items to decrease before being used.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several Time/Temperature Control for Safety (TCS) foods inside the salad bar/produce walk-in cooler above 41°F. The ambient air temperature inside the walk-in cooler at 39°F. Informed that some of the food was taken out of the walk-in cooler at one time and might have been left out longer than usual before being stored back inside the walk-in cooler. Also, there's a possibility that the walk-in cooler was open too long during the food delivery this morning, causing the food items to increase in temperature. All cold-hold TCS foods must be 41°F or below. Corrected on Site (COS): TCS foods discarded.
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed the hand sinks in both restrooms, only reaching 77°F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Have maintenance come and adjust the handsinks so they are at least 85°F.
511-6-1.06(2)(c)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed numerous food containers stacked wet on the storage rack where clean containers are located, and also observed bulk food containers stacked wet in the other storage rack location of the establishment. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining, ensuring they are not in contact with food. Re-wash, rinse and sanitize items and allow them to air dry using the pyramid method before they are stacked.
511-6-1.05(10)(a)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed no lighting inside the outside walk-in cooler. Also observed the walk-in cooler near the salad bar area was inoperable lights. The light intensity shall be: At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas, and in other areas and rooms during periods of cleaning. Install light bulbs inside both walk-in coolers.
511-6-1.07(3)(f)
52
Jun 5, 2025
Routine
1 major violation. 1 minor violation.
View 2 violations
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed the handsinks in both restrooms only reaching 80F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Have maintenance come and adjust the handsinks so they are at least 85F.
511-6-1.06(2)(c)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed numerous food containers wet stacked on the storage rack where the clean containers are located and observed the bulk food containers wet stacked in the other storage rack location of the establishment. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Re-wash, rinse and sanitize items and allow them to air dry using the pyramid method before they are stacked.
511-6-1.05(10)(a)
86
Jan 29, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations. 4 corrected on site.
View 4 violations
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed two containers of pig feet (44 F and 47 F) and one container of chitterlings (44 F) above 41 F inside of the walk-in cooler. The ambient air temperature of the cooler at 36 F (per thermometer inside of unit). The food items were cooked/prepared yesterday. Cooked time/temperature control for safety food shall be cooled within 2 hours from 135°F (57°C) to 70°F (21°C); and within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. Corrected on Site (COS): Food items discarded.
511-6-1.04(6)(d)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no paper towels at the handsink in the meat room. Hand sinks shall have hand drying provisions at all times. Employee added a new roll of paper towels to the dispenser.
511-6-1.07(3)(b)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed an employee handling food with several bracelets on each wrist. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Employee removed their bracelets.
511-6-1.03(5)(g)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed pig feet and chitterlings tightly covered with condensation located on the aluminum foil while being stored inside the walk-in cooler. The food items were cooked/prepared the day before. When cooling Time/Temperature Control for Safety (TCS) foods, the food item must be uncovered or loosely covered to allow air to enter inside the container for the food item to cool down at the correct time and temperature. Corrected on Site (COS): Food items discarded. Train employees on proper cooling methods.
511-6-1.04(6)(e)
70
Aug 13, 2024
Routine
1 critical violation. 1 major violation. 1 minor violation. 1 corrected on site.
View 3 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed time/temperature control for safety (TCS) foods hot holding below 135F inside the warmer cabinet: Leq Quarters 116F and Pork Strips 117F. Ambient air temperature of the unit is 103F. re Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above. Food discarded.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed 0 parts per million (ppm) of chlorine sanitizer dispersing from the dishwashing machine. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution shall be between 50-100 ppm. Have the unit service, utilize the three compartments sink to wash, rinse and sanitize dishes/utensils.
511-6-1.05(6)(n)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed numerous food containers wet stacked on the storage rack where the clean containers are located and observed the bulk food containers wet stacked in the other storage rack location of the establishment. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. Employee will re-wash, rinse and sanitize utensils again.
511-6-1.05(10)(a)
74
Mar 18, 2024
Routine
1 critical violation. 1 major violation. 3 minor violations. 2 corrected on site.
View 5 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed the in use high temperature dish washing machine reaching 143.2F at the utensil surface temperature. Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator. Person in charge called the repair company during today's inspection. Utilize three compartment sink to wash, rinse and sanitize utensils.
511-6-1.05(8)(b)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed food containers stored on top of clean containers with food debris on shelving in dish pit area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Employee removed food containers to be re-washed , rinsed and sanitized.
511-6-1.05(7)(a)
17B - garbage/refuse properly disposed; facilities maintained
Inspector notes: Observed grease located on the concrete pad outside of the establishment. Grease is not allowed to be located on the ground outside of the establishment. The grease must be disposed of properly to eliminate being on the ground. Clean the area and power washing is needed.
511-6-1.06(5)(j)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed two employees sorting and packing pork rinds inside of individual bags without wearing hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Corrected on Site (COS): Employees placed hair nets on their head and washed their hands before placing new gloves on hands.
511-6-1.03(5)(j)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed numerous food containers wet stacked on the storage rack where the clean containers are located and observed the bulk food containers wet stacked in the other storage rack location of the establishment. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. Employee will re-wash, rinse and sanitize utensils again.
511-6-1.05(10)(a)
67
Frequently Asked Questions
When was Ole Times Buffet last inspected?
The most recent health inspection at Ole Times Buffet on file is from Mar 24, 2026. The public record contains six inspections in total.
What is the most common violation at Ole Times Buffet?
Across the inspection record, “proper hot holding temperatures” has been cited six times, more than any other issue at Ole Times Buffet.
How does Ole Times Buffet compare to other restaurants in Centerville?
Ole Times Buffet most recently scored 64 out of 100, which is lower than the Centerville average of 89.
Has Ole Times Buffet's inspection record improved over time?
Results have been roughly steady. Inspections at Ole Times Buffet have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Ole Times 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 Ole Times Buffet inspected?
Based on the inspection history on file, Ole Times Buffet is inspected around three times per year on average.
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