Daily Buffet

Inspection history 6 visits

1. 2026
2. Passed May 4 Score 43 ▲6

   Inspection

   12 violations, 2 critical

   • Critical Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
   • Minor Improper thawing procedures used
   • Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Minor Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Minor Wiping cloths dirty, not stored properly in sanitizing solutions
   • Minor Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Minor Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Minor Non food contact surfaces of equipment not clean
3. 2025
4. Passed Dec 10 Score 37 no change

   Inspection

   14 violations, 4 critical

   • Critical Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
   • Critical Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
   • Critical Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
   • Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Minor In use food dispensing utensils improperly stored
   • Minor Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Minor Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Minor Wiping cloths dirty, not stored properly in sanitizing solutions
   • Minor Non food contact surfaces of equipment not clean
   • Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
5. Passed Apr 18 Score 37 no change

   Re-Inspection

   No violations

6. Failed Mar 5 Score 37 ▼4

   Inspection

   16 violations, 3 critical

   • Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
   • Critical Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.
   • Critical Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
   • Minor Insects, rodents present
   • Minor Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Minor Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Minor Non food contact surfaces of equipment not clean
   • Minor Wiping cloths dirty, not stored properly in sanitizing solutions
   • Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Minor Raw foods not properly washing prior to serving
   • Minor Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Minor Improper use and storage of clean, sanitized equipment and utensils
   • Minor Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

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