Youngs Buffet
4700 Babcock St NE #27, Palm Bay, FL 32905 · Permanent Food Service · License 1505596
What drove the grade
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 8 basic-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 13, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
400ppm. Corrected to 75ppm
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked foods in 2 door reach in cooler all
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Chlorine
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Sink in back by walk in cooler
Fixed on the spot
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Salt
Fixed on the spot
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Walk in cooler in back to left. Outside thermometer not working
Code 08, Food protection and cross-contamination: Stored food not covered.
Dumplings reach in freezer
Code 10, In-use utensils properly stored: Ice bucket/shovel stored not inverted between uses.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket reach in chest freezer
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Sink in back by walk in cooler
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.