Asian Buffet & Grill

2091 N University Dr, Sunrise, FL 33322 · Permanent Food Service · License 1619968

Official report

out of 100

Grade F

Safety score 58 of 100

Latest visit: Oct 27, 2026 (11 days ago)

What drove the grade

Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.High priority, repeat · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 complaint inspection
4 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot, 1 repeat), 4 basic (1 repeat)
-22
Administrative complaint on Oct 27
Counts in full until a follow-up finds the problems fixed
-20
Safety score58

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Oct272026

Complaint inspection

9 violations found

First visitOct 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
- 4 High priority
- 1 Intermediate
- 4 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Accumulation of black mold-like substance in the interior of the ice machine resulting in stop sale of ice. Ice machine at entrance of kitchen. Manager emptied machine and cleaned during inspection.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Container of raw beef stored in front of raw chicken in Cookline flip top. Manager stored correctly during inspection.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
  Water Temperature 77°F Observed: Hot water turned off at Sushi Station resulting in employees using only cold water to wash their hands. Reviewed proper handwashing procedures. Manager turned hot water on during inspection. Employees washed hands correctly
  Fixed on the spotRepeat violationAdministrative complaint
  Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Employee cracked raw shell eggs and proceeded to reached out for a clean container to store cooked foods without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
  Fixed on the spot
Intermediate1
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Water Temperature 77°F. Hot water turned off at employees handwashing sink at Sushi Station. Manager turned on during inspection.
  Fixed on the spotRepeat violationAdministrative complaint
Basic4
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filter and hood soiled.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Wall in kitchen soiled with accumulated grease.
Official report, on the Florida DBPR website

Earlier inspections 1

Oct192026C73Routine inspection13 violations, 5 high priority No follow-up needed

First visitOct 19, 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.
13 violations found:
- 5 High priority
- 4 Intermediate
- 4 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  1) Rack Next to Flip top in kitchen- ; Cooked Rice (75°F - Cold Holding). Per cook food item in unit less than 4 hours. Observed item stored at room temperature. 2) Vegetables Flip Top- ; Krab Meat (46°F - Cold Holding). Per Manager food item in unit less than 4 hours. Manager moved both items to reach in cooler to quick chill.
  Fixed on the spot
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
  Sushi Rice not time marked. Manager time marked 11AM- 3PM.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Containers of raw shrimps stored above container of cooked Chicken in Double Doors glass reach in cooler across from grill. Manager stored correctly during inspection.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
  Hot water turned off at Front counter Sushi Station resulting in employee using only cold water to wash hands. Manager turned on during inspection.
  Fixed on the spot
  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee after returning to work station from back door proceeded to engage in food preparation without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
  Fixed on the spot
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade soiled. Cleaned during inspection.
  Fixed on the spot
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Cold water Temperature 76°F. Hot water shut off at front counter handwashing sink. Turned on during inspection.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
  Replaced during inspection.
  Fixed on the spot
  No soap provided at handwash sink in kitchen.
  Replaced during inspection.
  Fixed on the spot
Basic4
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employee put on hat during inspection.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Lower Shelf of prep table in front of oven with rust that has pitted the surface.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine
- Code 36, Floors, walls, ceilings and ventilation: Walk in Freezer Floor soiled/has accumulation of debris.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.