Pink Buddha Restaurant
5949 S University Dr, Davie, FL 33328 · Permanent Food Service · License 1614401
What drove the grade
Raw pork stored over or with ready-to-eat pork in the walk in freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection4 high priority (1 fixed by the Oct 14 follow-up, 3 fixed on the spot, 2 repeats), 1 intermediate, 6 basic-25
- Administrative complaint on Oct 7, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 08, Food protection and cross-contamination: Raw pork stored over or with ready-to-eat pork in the walk in freezer - not all products commercially packaged.
Operator stored properly.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shrimp stored over ready to eat dim sum ingredients in the walk in cooler. Operator stored properly.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Operator will use the triple sink until the dish machine is fixed.
Repeat violationAdministrative complaint
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.
Observed Sanitizer Bucket (Chlorine 200+ppm). Operator corrected to 100.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Observed sushi, poke and nigiri not marked as raw on the menu.
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plastic containers of soy sauce stored on the floor of the walk in cooler. Operator stored properly.
Fixed on the spot
Employee personal food not properly identified and segregated from food to be served to the public.
Observed employees food stored over the food for customers in the left refrigerator in the kitchen. Operator stored properly.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed scoop handle in contact with corn starch. Operator stored properly.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed sauce container used to scoop chili powder. Operator removed sauce cup.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Operator stored properly.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employees glasses stored over prep table in kitchen. Operator stored properly.
Fixed on the spot
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.