Orange Buffet
475 Blanding Blvd, Orange Park, FL 32073 · Permanent Food Service · License 2001238
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitLicensing inspection
- First visitAug 11, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Vacuum breaker missing on threaded faucet with attached hose in prep room by the walk-in cooler.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Open gallon of milk in walk-in cooler not date marked. Operator states milk opened on Sunday(today is Tuesday) and labeled the milk with the opened date.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food.
Paint brushes used for spreading honey. Operator removed the paint brushes from prep area.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at prep room handwash sink. Operator replenished towels.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled spray bottle with clear liquid on hibachi cart. Operator identified contents as vinegar and labeled the bottle. Also, unlabeled spray bottle with clear liquid at kitchen handwash sink. Operator identified contents as degreaser and labeled the bottle.
Fixed on the spot
Basic6
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Open employee beverage stored in top of flip top reach in cooler in kitchen. Operator removed beverage.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl used as a scoop in bin of sugar at service station. Operator removed the bowl.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior lid and deflector plate of back ice machine has black mold-like substance.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Shelf below hibachi grill with build up of food debris. Hood filters have grease build up. Cabinet in service station is soiled.
Code 33, Garbage and refuse: Open dumpster lid.
Left dumpster lid is open.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floor under fryers with grease and food debris build up.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.