Ole Times Country Buffet
Last inspected: Jan 15, 2026
70
Score
Ole Times Country Buffet has been inspected five times since 2025. The most recent visit was on Jan 15, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
“Proper hot holding temperatures” comes up most often, recorded four times in the inspection record.
Restaurants in Dublin average 89, so Ole Times Country Buffet trails the local norm. The record is unremarkable in either direction.
5
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 15, 2026
Routine
2 critical violations. 1 minor violation. 2 corrected on site.
View 3 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Mac Cheese(128 deg. f), Baked Chicken( 120 deg. F), and Black eye Pea(121 deg. f) hot holding in the warming cabinet. Alfredo chicken ( 130 deg. F), Chicken dumplings (109 deg. F), Chicken ( 115 deg. F) and fish (100) hot holding on the buffet. CA: All hot holding shall be maintained at 135 deg f or above. COS: All foods reheated during inspection to temperatures at or above 165. Fish was discarded during inspection.
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Cooling temperature for Tomato gravy prepped at 1000 Initial temp is 119 deg. F at 10:30am Final temp. is 100 deg. F at 1:00pm. Cooling temp, for gravy Initial temp. is 135 at 10:30am Final temp. is 95 at 1:00pm. CA: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C);P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.P COS: Food were discarded
511-6-1.04(6)(d)
18 - insects, rodents, and animals not present
Inspector notes: Rat droppings was seen at the dry storage area and rat trap was positioned close to clean towels. CA The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; Facility has 72 hours to clean dry storage area and move the clean towels to another location. Will recheck in 72 hours.
511-6-1.07(5)(k)
70
Nov 12, 2025
Followup
1 critical violation. 1 corrected on site.
View 1 violation
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Baked chicken (112 deg f), fried chicken (120 deg f), and okra (100 deg f) hot holding below 135 deg f. CA: All hot holding shall be maintained at 135 deg f or above. COS: Discarded during inspection.
511-6-1.04(6)(f)
86
Nov 5, 2025
Routine
3 critical violations. 1 major violation. 4 corrected on site.
View 4 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Raw chicken in the walk in cooler stored above pork in the walk in cooler, and raw chicken stored above banana pudding. CA: Food shall be protected from cross contamination by: separating raw animals foods during storage, preparation, holding and display from ready to eat food by separating each food in equipment so that cross contamination is prevented. COS: Moved during inspection.
511-6-1.04(4)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Pasta salad (66 deg f), egg (66 deg f), and chicken salad (50 deg f) cold holding on the salad bar below 41 deg f. CA: TCS food cold holding shall be maintained at 41 deg f. COS: Discarded during inspection.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Baked chicken (110 deg f), fish (112 deg f), ribs (122 and 125 deg f), fried chicken (125 and 130 deg f) hot holding on the hot bar at temperatures below 135 deg f. CA: All tcs food hot holding shall be maintained at 135 deg f or above. COS: Discarded during inspection. Water in the steam table was low. Refilled during inspection.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Dish machine was registering at 0ppm. CA: A chemical sanitizer (chlorine) 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, and shall be 50 ppm. COS: Bucket of sanitizer empty. Replaced with a new one, and then registered at 50 ppm.
511-6-1.05(6)(n)
58
Sep 9, 2025
Initial
No violations found.
100
Jul 11, 2025
Issued Provisional Permit
6 minor violations.
View 6 violations
17C - physical facilities installed, maintained, and clean
Inspector notes: Wall on the mop sink damaged and needs to be repaired. CA: Walls shall be sealed to provide a smooth, nonabsorbent, easily cleanable surface.
511-6-1.07(2)(f)
15C - nonfood-contact surfaces clean
Inspector notes: Observed build up of food and grease residue on the outside of the cooking equipment that needs to be cleaned. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
16B - plumbing installed; proper backflow devices
Inspector notes: Pipe going to drain missing under the dish washer. Pipe under dish washer needs to be slid above the drain. Sink leaking into bucket under the meat sink, and needs to be repaired. CA: All plumbing systems shall remain in good repair.
511-6-1.06(2)(r)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed cracked floor tiles under the fryers. Grout missing in dish area. Grout missing in prep sink area. CA: All floor shall be maintained smooth and easily cleanable.
511-6-1.07(2)(a)
17B - garbage/refuse properly disposed; facilities maintained
Inspector notes: Grease receptacle has a build up of grease on outside of receptacle, and on the concrete pad. Needs to be cleaned. CA: A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean
511-6-1.06(5)(o)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed build up on the side wall by cooking area that needs to be cleaned. Observed build up of residue on the wall behind the cooking equipment that needs to be cleaned. Observed build up on the ceiling tiles to the right of the fryers that needs to be cleaned or replaced. Ceiling tile missing next to the oven in the main kitchen that needs to be added. Ceiling tile missing in waiter station that needs to be added. Ceiling tile in dry storage area damaged, and needs to be replaced. Observed build up on the wall and ceiling tiles above the oven in the dessert area that needs to be cleaned. CA: All physical facilities shall be maintained clean and in good repair.
511-6-1.07(5)(a)
74
Frequently Asked Questions
When was Ole Times Country Buffet last inspected?
The most recent health inspection at Ole Times Country Buffet on file is from Jan 15, 2026. The public record contains five inspections in total.
What is the most common violation at Ole Times Country Buffet?
Across the inspection record, “proper hot holding temperatures” has been cited four times, more than any other issue at Ole Times Country Buffet.
How does Ole Times Country Buffet compare to other restaurants in Dublin?
Ole Times Country Buffet most recently scored 70 out of 100, which is lower than the Dublin average of 89.
Has Ole Times Country Buffet's inspection record improved over time?
Results have been roughly steady. Inspections at Ole Times Country Buffet have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Ole Times Country Buffet means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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