Ole Times Buffet

2469 US Hwy 90 W Ste 106, Lake City, FL 32055 · Permanent Food Service · License 2200646

Official report

out of 100

Grade F

Safety score 15 of 100

Latest visit: Jul 20, 2026

What drove the grade

Live, small flying insects foundHigh priority · not yet fixed · 34 other violations

How the score was calculated

Starting score100
Violations at the Jul 8 complaint inspection
10 high priority (6 fixed on the spot), 4 intermediate (2 fixed on the spot, 1 repeat), 21 basic (5 repeats); basic violations cost 12 at most
-65
Complaint after follow-up on Jul 20
Counts in full until a follow-up finds the problems fixed
-20
Safety score15

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

Inspection history

1 inspection · 2 visits

Jul82026

Complaint inspection

35 violations found · Inspector came back once

Follow-up visitJul 20, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
- 1 High priority
What was still cited
High priority1
- Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
  Dish machine 151°F.
Official report, on the Florida DBPR website
First visitJul 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
35 violations found:
- 10 High priority
- 4 Intermediate
- 21 Basic
What the inspector cited
High priority10
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Items stored on prep table across from cook line: fish (51°F - Cold Holding); pork chops (51°F - Cold Holding). Employee stated items placed on table thirty minutes prior to temperature being taken. Employee added ice to both items, fish (40°F - Cold Holding); pork chops (40°F - Cold Holding).
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Item stored on hot buffet, fried chicken (126°F - Hot Holding); baked chicken (118°F - Hot Holding). Manager stated items placed on buffet 30 minutes prior to temperature being taken manager, voluntary voluntarily discarded items.
  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.
  Raw chicken stored over raw pork in walk-in cooler next to meat prep area. Manager placed raw chicken on bottom shelf.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: 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.
  Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes.
  Fixed on the spot
  Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee white hands on apron, then change gloves without washing hands before handling food on the cook line. Manager head, employee, wash hands and change gloves.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Sweet potatoes stored in black garbage bag.
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Three compartment sink, 0PPM. Manager had employee change sanitized water, 200 ppm
  Fixed on the spot
  Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine in dish area, 147°F.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  No vacuum breakers on either side of splitter for mop sink.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  Observed four flies in kitchen area.
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.
  Container of cream in wait station reach-in cooler. Employee stated cream was open the previous morning. Employee placed proper date mark on cream.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  No measuring device for high temp dish machine in dish area.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener on Kitchen prep table soiled with old food debris. Deflector plate in weight station, ice machine soiled with mold like substance.
  Repeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at dish area hand washing sink. Manager provided hand towels at sink.
  Fixed on the spot
Basic21
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Containers under prep table in dessert area.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Pan of bread, pudding, stored in walk-in cooler.
  Food stored on floor.
  Bag of ice stored on floor and walk-in freezer. Manager had employee placed bag of ice on shelf.
  Fixed on the spot
  Raw fruits/vegetables not washed prior to preparation.
  Employee preparing sweet potatoes without washing. Manager had employee began washing potatoes.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Handle for pitcher in container of milk mixture. Employee removed pitcher from container.
  Fixed on the spot
  Ice bucket not inverted between uses.
  Ice bucket's stored next to ice machines.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Numerous employee drinks on prep tables throughout the kitchen.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Handle for warmer at end of cook line missing. Door for walk-in cooler in disrepair.
  Repeat violation
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Walk in cooler shelves rusted.
  Food storage container/container lid cracked or broken. we got some of that too.
  Cracked pan pans and lids throughout the kitchen.
  Hood filter missing from automatic fire suppression/exhaust system.
  Hood above cook line ovens.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice filled up on floor near door and walk-in freezer.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Dusty speaker next to pass-through window. Walking cooler shelves soiled with old food debris. Vent about cook line greasy. Fan covers in both walk-in coolers dusty.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Leaking faucet at buffet handwashing sink and dish area handwashing sink. Leaking faucet at cook line prep sink.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Four tiles missing throughout the kitchen.
  Repeat violation
  Floor area(s) covered with standing water.
  Standing water and numerous places where tiles are missing throughout the kitchen.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Walls in main walk-in cooler.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Ceiling tiles and bench throughout the kitchen, dusty and greasy.
  Ceiling tile missing.
  Ceiling tiles throughout the kitchen missing.
  Repeat violation
  Floor soiled/has accumulation of debris.
  Floor greasy behind cook line, fryers, and ovens.
- 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.
  Employee deodorant on prep table across from cook lawn. Manager removed deodorant during inspection.
  Fixed on the spot
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.