China a Buffet
Last inspected: Apr 9, 2026
33
Score
Across the available record, China a Buffet has 15 inspections on file, the first dated 2022. The most recent report on file is from Apr 9, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have found fewer violations than earlier ones, averaging around eight violations lately and about 10 violations before that.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged 10 times.
The city-wide average sits at 78, which China a Buffet's 33 doesn't quite reach. There are enough flags in the record to merit a second thought.
15
Inspections
5
Critical latest
1
Major latest
5
Minor latest
Inspection History
Apr 9, 2026
Complaint Full
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over cooked chicken in white reach-in freezer.
08A-02-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator handling cellphone and went back to handle utensils for serving food. Educated operator.
12A-13-4
High Priority - Container of medicine improperly stored. Medicine stored on counter with rice cookers.
41-07-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Consumer had bit into fried chicken drum and returned to operator. Operator placed back into fryer. Operator then discarded chicken drum. Oil in fryer unwholesome.
01B-13-4
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneeze guard for front line does not protect food, only has overhead protection. Food is served to customers from front line.
08B-01-4
Intermediate - Handwash sink not accessible for employee use at all times. Containers of oil blocking handwashing sink.
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep table with rice cooker.
12B-07-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Operator preparing food with no hair restraint.
13-02-4
Basic - Food stored on floor. Containers of oil by handwashing sink on floor
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of white reach-in cooler and freezer. Dry storage shelving.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Cooked Shrimp thawing on trip sink counter.
06-01-5
33
Feb 18, 2026
Complaint Partial
No violations found.
100
Jan 12, 2026
Complaint Full
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over French fries in reach-in freezer. - From follow-up inspection 2026-01-12: **Time Extended**
08A-02-6
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Cooked white rice stored in Walmart grocery bag in white reach-in cooler. - From follow-up inspection 2026-01-12: **Time Extended**
14-31-5
High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. Containers of medicine on prep table with rice cookers. - From follow-up inspection 2026-01-12: **Time Extended**
41-07-4
High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneeze guard for front line does not protect food, only has overhead protection. Food is served to customers from front line. - From follow-up inspection 2026-01-12: **Time Extended**
08B-01-4
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid on bottom shelf of table across from cook line, not labeled. - From follow-up inspection 2026-01-12: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Throughout kitchen. - From follow-up inspection 2026-01-12: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink bottles on prep table with rice cookers. - From follow-up inspection 2026-01-12: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal dark chocolate bar in contact with vegetables used for consumers in white reach-in cooler at back of kitchen. - From follow-up inspection 2026-01-12: **Time Extended**
08B-49-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation without hair restraint. - From follow-up inspection 2026-01-12: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Food stored on floor. Gallons of oil on floor by cookine. Cases of water bottles on floor underneath prep table with rice cookers. - From follow-up inspection 2026-01-12: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of white reach-in cooler and reach-in freezer soiled. Interior of dry storage has accumulated flour and soiled around the gaskets. - From follow-up inspection 2026-01-12: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Styrofoam to-go containers on floor across from triple sink. - From follow-up inspection 2026-01-12: **Time Extended**
25-05-4
35
Jan 7, 2026
Complaint Full
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Hot and Cold Water Available; Adequate Pressure
FL-25
Non-Food Contact Surfaces Clean
FL-23
26
Oct 30, 2025
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
45
May 12, 2025
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over RTE vegetables in reach in freezer
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled at cook line
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food containers in reach in cooler not date marked
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used to scoop flour in dry storage
14-01-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 6 dead roaches in sticky trap. Behind reach in freezer. Operator discarded **Corrective Action Taken**
35A-06-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer
14-69-4
Basic - Food stored on floor. Oil containers next to cook line
08B-38-4
Basic - Stored food not covered. Shrimp in reach in freezer
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled Exterior microwave
23-03-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles in disrepair throughout kitchen
36-17-5
47
Dec 13, 2024
Routine - Food
3 critical violations. 2 major violations. 16 minor violations.
View 21 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. White shrimp over fries in freezer in prep area Raw pork over fries in reach in freezer by hand wash sink.
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Broccoli in reach in refrigerator in prep area Raw pork in reach in freezer by hand wash sink **Repeat Violation**
14-86-1
High Priority - Container of medicine improperly stored. Package of medicine on food prep in kitchen. Operator removed **Repeat Violation**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing is date marked **Repeat Violation**
02C-02-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reaching freezer by hand wash sink **Repeat Violation**
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Provided operator with copy **Repeat Violation**
31B-04-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels.
33-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Surface area of burner grill Outside microwave Gaskets on all coolers Side of equipment 3 compartment sink handles and surrounding area **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All shelves in reach in coolers **Repeat Violation**
22-16-4
Basic - Stored food not covered. Chicken on three compartment sink Shrimp in freezer
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing frozen cooked chicken at room temperature. Operator placed in refrigerator
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout
36-27-5
Basic - Accumulation of debris in three-compartment sink. Black mold like substance in sanitizing section of 3 compartment sink **Repeat Violation**
16-07-4
Basic - Buildup of food debris/soil residue on equipment door handles. Several throughout **Repeat Violation**
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. No ceiling tiles, exposed duct work
36-37-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots by refrigerator by handwashing sink Clean dishes on front counter
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered cup of coffee in steamwell with hot holding foods. Personal water bottle on prep table with rice pots Operator removed
12B-07-4
Basic - Floor tiles missing and/or in disrepair. Throughout kitchen
36-17-5
Basic - Food stored on floor. Boxes of oil on floor by hand wash sink
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
23
Mar 19, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -3 compartment sink - From follow-up inspection 2024-03-19: **Time Extended**
29-44-4
Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - From follow-up inspection 2024-03-19: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -squeeze bottles **Warning** - From follow-up inspection 2024-03-19: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked eggrolls, chicken - From follow-up inspection 2024-03-19: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. - From follow-up inspection 2024-03-19: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. No.10 cans - From follow-up inspection 2024-03-19: **Time Extended**
25-32-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -case of fryer oil -bag of onions - From follow-up inspection 2024-03-19: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2024-03-19: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. - From follow-up inspection 2024-03-19: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Utility lines are unnecessarily exposed. - From follow-up inspection 2024-03-19: **Time Extended**
36-04-5
47
Mar 12, 2024
Routine - Food
11 critical violations. 4 major violations. 15 minor violations.
View 30 violations
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -3 compartment sink
29-44-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -manager not sanitizing dishes in 3 compartment sink, stated using small spray bottle for sanitizing **Warning**
22-45-4
High Priority - Grease overflow on floor under flat top. **Corrective Action Taken** **Warning**
28-27-5
High Priority - Non-food grade paper/paper towel used as liner for food container.
14-86-1
High Priority - Operator dried hands on clothes/apron after washing. **Warning**
12A-18-4
High Priority - Operator handled soiled equipment and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -touched trash can, roach bait prior to engaging in handling food for customers **Warning**
12A-13-4
High Priority - Operator washed hands with no soap. Operator rubbed hands together for less than 10-15 seconds while washing hands. **Warning**
12A-20-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. -household roach bait
41-05-4
High Priority - Raw animal food stored over or with unwashed produce. -raw chicken stored above whole cabbage/greens **Corrected On-Site** **Warning**
08A-04-5
High Priority - Stop Sale issued due to adulteration of food product. -noodles **Warning**
01B-03-5
High Priority - Toxic substance/chemical improperly stored. -manager placed bottle of lye on food prep surface next to food and single service **Corrected On-Site** **Warning**
41-10-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -squeeze bottles **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -hand sink filled with dishes, blocked in front by cases of oil **Warning**
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. -cooked eggrolls, chicken
02C-02-5
Basic - Utility lines are unnecessarily exposed.
36-04-5
Basic - Time/temperature control for safety food thawed in an improper manner. -room temperature
06-01-5
Basic - Single-service articles improperly stored on floor.
25-05-4
Basic - Reuse of single-service or single-use articles. No.10 cans
25-32-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets, side of equipment -hood filters -3 compartment sink handles **Warning**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. -chicken, beef thawing at room temperature
06-06-5
Basic - Food not stored at least 6 inches off of the floor. -case of fryer oil -bag of onions
08B-47-4
Basic - Food contaminated by unsanitized equipment. Noodles held inside refrigerator with soiled towel touching food directly. See stop sale for contamination **Warning**
08B-19-4
Basic - Floors not maintained smooth and durable.
36-11-4
Basic - Floor soiled/has accumulation of debris. Under all equipment in back **Warning**
36-73-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - All Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Accumulation of debris in three-compartment sink. **Warning**
16-07-4
6
Aug 1, 2023
Routine - Food
3 critical violations. 5 major violations. 12 minor violations.
View 20 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw beef over cooked noodles
08A-05-6
High Priority - Displayed food not properly protected from contamination. Cabbage places inside beverage box on dry storage rack uncovered
08B-02-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator leaned onto the floor with bare hands grabbed objects to take outside , returned to cook raw chicken no hand wash.
12A-16-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board soiled on the prep table
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Dirty plates stored insides the hand washing sink.
31A-09-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Non-pitting surface rust on food-contact equipment. Prep table in the kitchen
22-31-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Next to the exit door
42-01-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the kitchen
36-27-5
Basic - Single-service items for customer self-service not properly protected to prevent contamination.plates stored on the floor.
25-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled -top and sides of fryer have an accumulation of grease -refrigerators soiled
23-03-4
Basic - Interior f exterior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - Floor soiled/has accumulation of debris. Through T the kitchen
36-73-4
Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Heavily soiled
36-63-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Clean utensils or equipment stored in dirty drawer or rack.
24-06-4
Basic - Buildup of food debris/soil residue on all equipment door handles inside of the kitchen
23-24-4
Basic - All 3 Reach-in cooler interior/shelves have accumulation of soil residues in the kitchen .
22-16-4
21
May 22, 2023
Routine - Food
6 critical violations. 1 major violation. 11 minor violations.
View 18 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Washing Fruits and Vegetables
FL-42
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Proper Sanitizer Contact Time and Concentration
FL-33
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
7
May 19, 2023
Routine - Food
13 critical violations. 2 major violations. 20 minor violations.
View 35 violations
High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. -wd40 stored with food on shelf **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
41-10-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Cooked chicken 93-105F at steam table for 3 hours, operator discarded. -cooked breaded chicken 105F -cooked beef 95-112F. Manager told of the requirement to reheat food to 165F. Manager added freshly cooked food to out of temperature food, advised operator to discard and cook new chicken in new pan.**Warning** **Warning** - From follow-up inspection 2023-05-18: Operator currently not operating **Time Extended** - From follow-up inspection 2023-05-19: Operator to currently operating **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cream cheese left out at room temperature, not actively prepping during entire inspection. 57F **Warning** - From follow-up inspection 2023-05-18: Operator currently not operating **Time Extended** - From follow-up inspection 2023-05-19: Operator to currently operating **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked chicken, cooked breaded chicken, cooked beef **Warning** - From follow-up inspection 2023-05-18: Operator currently not operating **Time Extended** - From follow-up inspection 2023-05-19: Operator to currently operating **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Rodent burrow or rodent nesting materials present. -under storage rack against back wall **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: Over 30 lives roaches above cook line in kitchen **Time Extended**
35A-21-4
High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. -16 rodent droppings on floor scattered amongst nesting materials under storage rack against back wall, storage rack containing utensils , spices, single service items. -1 dropping next to refrigerator in back of cook line against damaged baseboards with large holes visible. -1 dropping next to water heater on floor near back door -operator stated pest control may come out following day for treatment. Advised operator to have pest control services assist as soon as available.**Warning** **Warning** - From follow-up inspection 2023-05-18: 16 rodent droppings on floor scattered amongst nesting materials under storage rack against back wall, storage rack containing utensils , spices, single service items. -1 dropping next to refrigerator in back of cook line against damaged baseboards with large holes visible. -1 dropping next to water heater on floor near back door -operator stated pest control came out today for treatment. **Time Extended** - From follow-up inspection 2023-05-19: Rodent activity present as evidenced by rodent droppings found. Live and dead roaches . **Time Extended**
35A-04-4
High Priority - - From initial inspection : High Priority - Roach excrement and/or droppings present. -underneath/on top of front desk near beverage cooler -top surfaces of refrigerators **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: Roach excrement and/or droppings present. **Time Extended**
35A-23-4
High Priority - - From initial inspection : High Priority - Raw animal food not separated from ready-to-eat food during preparation. -raw fish on tray next to corn in prep area. **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: Operator to currently operating **Time Extended**
08A-14-5
High Priority - - From initial inspection : High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
22-48-5
High Priority - - From initial inspection : High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -manager handled raw chicken before handling utensils at buffet station for cooked food **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: Operator to currently operating **Time Extended**
12A-12-4
High Priority - - From initial inspection : High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. -bone in fried chicken 109-140F. Required for operator to finish cooking to 165F prior to adding to steam table for hot holding. **Corrected On-Site** **Warning** - From follow-up inspection 2023-05-18: Operator currently not operating **Time Extended** - From follow-up inspection 2023-05-19: Operator to currently operating **Time Extended**
03C-44-5
High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. Unknown medication stored on prep table next to rice cooker **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
41-07-4
High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -underneath 3 compartment sink **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
29-44-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cook surface - wok **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. **Warning** - From follow-up inspection 2023-05-18: Operator currently not operating **Time Extended** - From follow-up inspection 2023-05-19: Operator to currently operating **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -soup container used to dispense flour **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -guitar , boxes of personal household items stored on shelf with food equipment/utensils/dry goods **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. -hood system maintenance allowing for grease dripping above exposed food/utensils on side of cooking area **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
36-63-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -single door entrance from outside. Door maintenance for this would not be under operators control. Advising for building owner to address to assist with vermin prevention. - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floor tiles in disrepair. **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Food contaminated by unsanitized equipment or utensil. -freshly cooked chicken added to pan of chicken that was not holding 135F or above for 3 hours. **Warning** - From follow-up inspection 2023-05-18: Operator currently not operating **Time Extended** - From follow-up inspection 2023-05-19: Operator to currently operating **Time Extended**
08B-19-4
Basic - - From initial inspection : Basic - Food stored on floor. -cases of fryer oil **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Operator used bowl with undercooked chicken adding cooked chicken to same bowl. **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: Operator to currently operating **Time Extended**
08B-25-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - No waste receptacle installed at handwash sink provided with disposable towels. **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
33-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters, grease -top surfaces of all coolers/refrigerators -side of fryers -area surrounding woks on grill station -electrical outlets -surface of spray and squeeze bottles used on cook line -utility lines/boxes in back corner of kitchen **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin present. **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
35B-05-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
42-01-4
4
May 18, 2023
Routine - Food
13 critical violations. 2 major violations. 20 minor violations.
View 35 violations
High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. -wd40 stored with food on shelf **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
41-10-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Cooked chicken 93-105F at steam table for 3 hours, operator discarded. -cooked breaded chicken 105F -cooked beef 95-112F. Manager told of the requirement to reheat food to 165F. Manager added freshly cooked food to out of temperature food, advised operator to discard and cook new chicken in new pan.**Warning** **Warning** - From follow-up inspection 2023-05-18: Operator currently not operating **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cream cheese left out at room temperature, not actively prepping during entire inspection. 57F **Warning** - From follow-up inspection 2023-05-18: Operator currently not operating **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked chicken, cooked breaded chicken, cooked beef **Warning** - From follow-up inspection 2023-05-18: Operator currently not operating **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Rodent burrow or rodent nesting materials present. -under storage rack against back wall **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
35A-21-4
High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. -16 rodent droppings on floor scattered amongst nesting materials under storage rack against back wall, storage rack containing utensils , spices, single service items. -1 dropping next to refrigerator in back of cook line against damaged baseboards with large holes visible. -1 dropping next to water heater on floor near back door -operator stated pest control may come out following day for treatment. Advised operator to have pest control services assist as soon as available.**Warning** **Warning** - From follow-up inspection 2023-05-18: 16 rodent droppings on floor scattered amongst nesting materials under storage rack against back wall, storage rack containing utensils , spices, single service items. -1 dropping next to refrigerator in back of cook line against damaged baseboards with large holes visible. -1 dropping next to water heater on floor near back door -operator stated pest control came out today for treatment. **Time Extended**
35A-04-4
High Priority - - From initial inspection : High Priority - Roach excrement and/or droppings present. -underneath/on top of front desk near beverage cooler -top surfaces of refrigerators **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
35A-23-4
High Priority - - From initial inspection : High Priority - Raw animal food not separated from ready-to-eat food during preparation. -raw fish on tray next to corn in prep area. **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
08A-14-5
High Priority - - From initial inspection : High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
22-48-5
High Priority - - From initial inspection : High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -manager handled raw chicken before handling utensils at buffet station for cooked food **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
12A-12-4
High Priority - - From initial inspection : High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. -bone in fried chicken 109-140F. Required for operator to finish cooking to 165F prior to adding to steam table for hot holding. **Corrected On-Site** **Warning** - From follow-up inspection 2023-05-18: Operator currently not operating **Time Extended**
03C-44-5
High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. Unknown medication stored on prep table next to rice cooker **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
41-07-4
High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -underneath 3 compartment sink **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
29-44-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cook surface - wok **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. **Warning** - From follow-up inspection 2023-05-18: Operator currently not operating **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -soup container used to dispense flour **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -guitar , boxes of personal household items stored on shelf with food equipment/utensils/dry goods **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. -hood system maintenance allowing for grease dripping above exposed food/utensils on side of cooking area **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
36-63-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -single door entrance from outside. Door maintenance for this would not be under operators control. Advising for building owner to address to assist with vermin prevention. - From follow-up inspection 2023-05-18: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floor tiles in disrepair. **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Food contaminated by unsanitized equipment or utensil. -freshly cooked chicken added to pan of chicken that was not holding 135F or above for 3 hours. **Warning** - From follow-up inspection 2023-05-18: Operator currently not operating **Time Extended**
08B-19-4
Basic - - From initial inspection : Basic - Food stored on floor. -cases of fryer oil **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Operator used bowl with undercooked chicken adding cooked chicken to same bowl. **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
08B-25-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - No waste receptacle installed at handwash sink provided with disposable towels. **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
33-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters, grease -top surfaces of all coolers/refrigerators -side of fryers -area surrounding woks on grill station -electrical outlets -surface of spray and squeeze bottles used on cook line -utility lines/boxes in back corner of kitchen **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin present. **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
35B-05-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
42-01-4
4
May 17, 2023
Routine - Food
14 critical violations. 4 major violations. 23 minor violations.
View 41 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. -16 rodent droppings on floor scattered amongst nesting materials under storage rack against back wall, storage rack containing utensils , spices, single service items. -1 dropping next to refrigerator in back of cook line against damaged baseboards with large holes visible. -1 dropping next to water heater on floor near back door -operator stated pest control may come out following day for treatment. Advised operator to have pest control services assist as soon as available.**Warning** **Warning**
35A-04-4
High Priority - Roach excrement and/or droppings present. -underneath/on top of front desk near beverage cooler -top surfaces of refrigerators **Warning**
35A-23-4
High Priority - Roach activity present as evidenced by live roaches found. -1 live roach at desk up front near beverage cooler. Area open and nearby steam table -1 live roach on wall next to shelf of spices/dry goods **Warning**
35A-05-4
High Priority - Raw animal food not separated from ready-to-eat food during preparation. -raw fish on tray next to corn in prep area. **Warning**
08A-14-5
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. **Warning**
22-48-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -manager handled raw chicken before handling utensils at buffet station for cooked food **Warning**
12A-12-4
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. -bone in fried chicken 109-140F. Required for operator to finish cooking to 165F prior to adding to steam table for hot holding. **Corrected On-Site** **Warning**
03C-44-5
High Priority - Container of medicine improperly stored. Unknown medication stored on prep table next to rice cooker **Warning**
41-07-4
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -underneath 3 compartment sink **Warning**
29-44-4
High Priority - Toxic substance/chemical improperly stored. -wd40 stored with food on shelf **Warning**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Cooked chicken 93-105F at steam table for 3 hours, operator discarded. -cooked breaded chicken 105F -cooked beef 95-112F. Manager told of the requirement to reheat food to 165F. Manager added freshly cooked food to out of temperature food, advised operator to discard and cook new chicken in new pan.**Warning** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cream cheese left out at room temperature, not actively prepping during entire inspection. 57F **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked chicken, cooked breaded chicken, cooked beef **Warning**
01B-02-5
High Priority - Rodent burrow or rodent nesting materials present. -under storage rack against back wall **Warning**
35A-21-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cook surface - wok **Warning**
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. **Warning**
02C-02-5
Basic - No waste receptacle installed at handwash sink provided with disposable towels. **Warning**
33-38-4
Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Operator used bowl with undercooked chicken adding cooked chicken to same bowl. **Warning**
08B-25-4
Basic - Hole in or other damage to wall. -back corner near refrigerator and dry storage rack. **Warning**
36-24-5
Basic - Accumulation of dead or trapped insects, or other pests, in control devices. -roaches trapped on monitoring stations under front desk/under equipment near front **Warning**
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. -soup container used to dispense flour **Warning**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -guitar , boxes of personal household items stored on shelf with food equipment/utensils/dry goods **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. -hood system maintenance allowing for grease dripping above exposed food/utensils on side of cooking area **Warning**
36-63-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -single door entrance from outside. Door maintenance for this would not be under operators control. Advising for building owner to address to assist with vermin prevention.
35B-01-4
Basic - Floor soiled/has accumulation of debris. **Warning**
36-73-4
Basic - Floor tiles in disrepair. **Warning**
36-17-5
Basic - Food contaminated by unsanitized equipment or utensil. -freshly cooked chicken added to pan of chicken that was not holding 135F or above for 3 hours. **Warning**
08B-19-4
Basic - Food stored in a location that is exposed to splash. -containers of spices/condiments stored on top of hand sink basin **Warning**
08B-36-4
Basic - Food stored on floor. -cases of fryer oil **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer. **Warning**
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters, grease -top surfaces of all coolers/refrigerators -side of fryers -area surrounding woks on grill station -electrical outlets -surface of spray and squeeze bottles used on cook line -utility lines/boxes in back corner of kitchen **Warning**
23-03-4
Basic - Outer openings not protected during operation and vermin present. **Warning**
35B-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled **Warning**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
3
Dec 7, 2022
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Container of medicine improperly stored. -pain reliever on prep table **Repeat Violation**
41-07-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw beef in reach in cooler **Corrected On-Site**
08A-20-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Spray bottle containing toxic substance not labeled. -bleach spray bottle
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled -top and sides of fryer have an accumulation of grease
23-03-4
Basic - Floor soiled/has accumulation of debris. -floors throughout kitchen have an accumulation of food debris and grease
36-73-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
50
Frequently Asked Questions
When was China a Buffet last inspected?
The most recent health inspection at China a Buffet on file is from Apr 9, 2026. The public record contains 15 inspections in total.
What is the most common violation at China a Buffet?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited 10 times, more than any other issue at China a Buffet.
How does China a Buffet compare to other restaurants in Kissimmee?
China a Buffet most recently scored 33 out of 100, which is lower than the Kissimmee average of 78.
Has China a Buffet's inspection record improved over time?
Yes. Recent inspections at China a Buffet have averaged around eight violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at China a 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 China a Buffet inspected?
Based on the inspection history on file, China a Buffet is inspected around four times per year on average.
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