Goodtown Buffet

218 NE 8 St, Homestead, FL 33030 · Permanent Food Service · License 2338239

Official report

out of 100

Grade F

Safety score 10 of 100

Latest visit: Oct 8, 2026 (4 weeks ago)

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 39 other violations

How the score was calculated

Starting score100
Violations at the Sep 25 routine inspection
12 high priority (1 fixed on the spot, 1 repeat), 11 intermediate (1 repeat), 17 basic (5 repeats); all violations together cost 70 at most; intermediate violations cost 18 at most; basic violations cost 12 at most
-70
Complaint after follow-up on Sep 26, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score10

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

Inspection history

1 inspection · 3 visits

Sep252026

Routine inspection

40 violations found · Inspector came back 2 times

2nd follow-up visitOct 8, 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.
25 violations still not corrected:
- 2 High priority
- 6 Intermediate
- 17 Basic
What was still cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  During callback inspection observed cooked chicken (128°F - Hot Holding) at hot holding buffet line, as per person in charge for less than an hour. Advised person in charge to reheat product.
  Administrative complaint
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  During callback inspection observed 7 live flies flying inside of the kitchen. Observed 3 live flies landed on preparation table where employee is cutting lemons. Observed 2 live flies landed on triple sink with raw fish thawing inside. Observed 3 live flies landed on cutting boards near sushi station.
  Administrative complaint
Intermediate6
- Code 03, Food out of temperature: written plan not complete for TPHC at the buffet line.
  During callback inspection observed written plan not complete for TPHC at the buffet line.
  Administrative complaint
- Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  Administrative complaint
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Administrative complaint
  Non-pitting surface rust on food-contact equipment.
  Administrative complaint
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Administrative complaint
Basic17
- Code 08, Food protection and cross-contamination: Stored food not covered.
  More time given
  Food stored on floor.
  During callback inspection observed throughout walk in coolers and kitchen; multiple containers of soy sauce and vegetables on floor.
  Administrative complaint
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  More time given
  Cutting board has cut marks and is no longer cleanable.
  More time given
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  More time given
  Accumulation of debris on exterior of warewashing machine.
  More time given
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Administrative complaint
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
  Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  More time given
  Floor tiles missing and/or in disrepair.
  More time given
  Floor area(s) covered with standing water.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Floor soiled has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitSep 26, 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.
28 violations still not corrected:
- 5 High priority
- 6 Intermediate
- 17 Basic
What was still cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  During callback inspection observed cooked chicken (86°F - Hot Holding) at hot holding buffet line, as per operator for less than 1 hours.
  Administrative complaint
- 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.
  During callback inspection observed employee handled soiled utensils and then engaged in touching clean utensils.
  Administrative complaint
  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  During callback inspection observed employee began working with food without first washing hands.
  Administrative complaint
  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  During callback inspection observed employee touched soiled door handles and then handled clean equipments to prep food to serve to customers without washing hands.
  Administrative complaint
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  During callback inspection observed approximately 8+ live flies flying inside the kitchen. Observed 4 live flies land on prep table located in the middle of the kitchen.
  Administrative complaint
Intermediate6
- Code 03, Food out of temperature: written plan not complete for TPHC at the buffet line.
  More time given
- Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  More time given
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
  Non-pitting surface rust on food-contact equipment.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  During callback inspection observed handwashing sink near ice machine in the kitchen black by yellow mop buckets, white buckets. Observed handwashing sink next to walk in cooler blocked by equipment.
  More time given
Basic17
- Code 08, Food protection and cross-contamination: Stored food not covered.
  More time given
  Food stored on floor.
  More time given
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  More time given
  Cutting board has cut marks and is no longer cleanable.
  More time given
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  More time given
  Accumulation of debris on exterior of warewashing machine.
  More time given
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
  Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  More time given
  Floor tiles missing and/or in disrepair.
  More time given
  Floor area(s) covered with standing water.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Floor soiled has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitSep 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
40 violations found:
- 12 High priority
- 11 Intermediate
- 17 Basic
What the inspector cited
High priority12
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed Sushi rice near sushi table exceeded 4 hours. Observed shrimp sushi, fried shrimp sushi, imitation krab exceeded the 4 hour limit.
  Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined.
  See stop sale. 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 and the time removed from temperature control cannot be determined. See stop sale. Observed shrimp sushi, fried shrimp sushi, imitation krab with no time mark.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw chicken (56°F - Cold Holding); cook noodles (56°F - Cold Holding) at reach in cooler across cook line, as per operator for less than 3 hours.
  Repeat violation
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked chicken (112°F - Hot Holding) at hot holding buffet line, as per operator for less than 2 hours. Operator removed product from line.
  Fixed on the spot
  Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
  See stop sale. Observed Sushi rice near sushi table exceeded 4 hours. Observed shrimp sushi, fried shrimp sushi, imitation krab exceeded the 4 hour limit.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw chicken over onions at reach in cooler across cook line.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed Multiple food employees put on gloves without first washing hands.
  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 began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Employee washed hands with no soap.
  Observed employee washing hands with no soap.
  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 6+ flies flying in the kitchen. Observed 4 live flies land on prep table where near wonton filling. Observed 3 live flies flying inside of walk in cooler.
Intermediate11
- Code 03, Food out of temperature: written plan not complete for TPHC at the buffet line.
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Employee washed hands in the preparation sink near cook line.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed no chlorine chemical test kit.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed can opener heavily soiled.
  Non-pitting surface rust on food-contact equipment.
  Observed on knife magnets.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed handwashing sink near ice machine in the kitchen black by yellow mop buckets, white buckets. Observed handwashing sink next to walk in cooler blocked by equipment.
  Repeat violation
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at handwash sink near the dishwasher. Observed at handwash sink near ice machine. Observed at handwash near walk in cooler.
  No soap provided at handwash sink.
  Observed at handwash sink near the dishwasher. Observed at handwash sink near ice machine. Observed at handwash near walk in cooler.
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic17
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed multiple containers of food in reach in cooler and freezer with no covers.
  Food stored on floor.
  Observed 2 containers of raw marinated chicken stored directly on floor in the middle of the kitchen. Observed throughout walk in coolers and kitchen; multiple containers of soy sauce and vegetables on floor.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed cups used as scoops in rice container.
  Cutting board has cut marks and is no longer cleanable.
  Observed green, blue, white, yellow cutting boards in the kitchen.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Observed interior of dishwasher heavily soiled.
  Accumulation of debris on exterior of warewashing machine.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wiping cloths at cook line, and prep tables.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed in both walk in coolers. Also observed reach in cooler in the cook line.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed exterior of equipment soiled at cook line.
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  Observed equipment at cook line. And walk in cooler.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed in kitchen. Also in the walk in cooler.
  Repeat violation
  Floor tiles missing and/or in disrepair.
  Observed in kitchen.
  Repeat violation
  Floor area(s) covered with standing water.
  Observed inside of the walk in cooler. Observed in some areas in the kitchen.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall under sink near the dishwasher soiled with black mold like substance. Observed wall under sink near the walk in coolers. Observed wall under triple sink.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed black fans at prep table in the middle of the kitchen heavily soiled with dust.
  Floor soiled has accumulation of debris.
  Observed throughout kitchen in storage areas.
  Repeat violation
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.