China Lee Buffet
3933 E Silver Springs Blvd, Ocala, FL 34470 · Permanent Food Service · License 5203191
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection3 high priority (1 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 1 repeat), 14 basic (5 repeats); basic violations cost 12 at most-38
- Administrative complaint on Aug 17Counts in full until a follow-up finds the problems fixed-20
- Safety score42
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 visitAug 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler near back door: pan of raw beef on shelf over pan of cooked eggs. In reach in cooler at sushi bar: pan of raw tuna on shelf over fresh vegetables. In reach in make table on cook line: container of raw shell eggs on shelf over heavy cream. Manager moved all items.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: 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.
Male employee in kitchen adjusted pants then continued to touch noodles without washing hands.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Two flies in kitchen area.
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of oven on cook line has a build up of grease and food debris. Interior of reach in cooler soiled with food debris at end of cook line. Can opener blade soiled with metal shavings.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Female employee drained a pan of food at the hand washing sink. Manager spoke to employee.
Fixed on the spot
Soap dispenser at handwash sink not working/unable to dispense soap.
Sink in prep room near walk in freezer soap dispenser at hand washing sink is not working.
Basic14
Code 08, Food protection and cross-contamination: Food stored on floor.
Containers of chicken and containers of beef on walk in freezer floor. Containers of chopped peppers and chopped onions on floor in walk in cooler. All were picked up during this inspection.
Fixed on the spotRepeat violation
Employee personal food not properly identified and segregated from food to be served to the public.
Employee yogurt, silk milk, and jar of condiments on top shelf of reach in cooler at hibachi station. Manager moved all to bottom shelf.
Fixed on the spotRepeat violation
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.
Handles of scoops inside bin of flour in dry storage and inside bin of sugar in server station. Manager removed both.
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.
Opened drink on shelf over make table where employee is slicing onions. Opened drink on top shelf of reach in cooler. Moved during this inspection.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Towel near ice machine in prep area. Manager discarded towel.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters soiled with grease in kitchen area.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Glasses stacked together wet in two server stations.
Repeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Pipe under soiled dish pass thru leaking onto floor after bend in pipe.
Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
Employee office near kitchen office has door open and is missing a self closing mechanism.
Code 33, Garbage and refuse: Grease receptacle lid and Dumpster lid open, broken, or missing.
On two grease lids. Dumpster has two open lids and open doors on side.
Repeat violation
Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
Back room screens are open and door to back area is not 10 mesh screen.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Several floor tiles and cove molding missing or broken.
Floor area(s) covered with standing water.
In several areas in ware wash area and back prep area.
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.
Soiled apron on top of reach in cooler. Employee phone on shelf over make table. Both were moved during this inspection.
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.
- 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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.