Dynasty Buffet

1656 NE Miami Gardens Dr, North Miami Beach, FL 33179 · Permanent Food Service · License 2328701

High-priority violations on 3+ inspections

Official report

out of 100

Grade F

Safety score 42 of 100

Latest visit: Nov 4, 2026 (3 days ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Nov 4 follow-up · 37 other violations

How the score was calculated

Starting score100
Violations at the Nov 3 complaint inspection
9 high priority (7 fixed by the Nov 4 follow-up, 1 fixed on the spot, 1 repeat), 4 intermediate (2 repeats), 25 basic (5 repeats); basic violations cost 12 at most
-58
Safety score42

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

Inspection history

3 inspections · 4 visits

Latest inspection

Nov32026

Complaint inspection

38 violations found · Inspector came back once

Follow-up visitNov 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
12 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 2 Intermediate
- 9 Basic
What was still cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Repeat violationMore time given
Intermediate2
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  Repeat violationMore time given
  Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  Repeat violationMore time given
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Repeat violationMore time given
  Reach-in cooler shelves with rust that has pitted the surface.
  Repeat violationMore time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Repeat violationMore time given
- Code 22, Food-contact surfaces clean and sanitized: Walk-in/Reach-in cooler/freezer interior/shelves have accumulation of soil residues.
  More time given
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitNov 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
38 violations found:
- 9 High priority
- 4 Intermediate
- 25 Basic
What the inspector cited
High priority9
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed 2 flying insects inside butter sauce across cook line. Observed 1 flying insect inside honey chicken sauce across cook line. Observed 5 live flying insects in bags of yellow and red onions under prep table by walk in cooler.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed tomato cucumber salad (56°F - Cold Holding); chicken salad (56°F - Cold Holding); krab salad (55°F - Cold Holding); cut cantaloupe (54°F - Cold Holding); cut honeydew (54°F - Cold Holding); at cold buffet line. As per operator for less than 3 hours. Operator opting to add items to time as a public health control form moving forward.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw breaded shrimp stored over cooked chicken inside reach in cooler next to cook line.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
  Observed multiple servers scrape dirty dishes then grab clean cups and prepare drinks for customers without washing hands.
  Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee consistently coughing while preparing food without washing hands.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm).
  Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm). Operator replaced sanitizer for final concentration Triple Sink (Quaternary 200ppm).
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 5 live flying insects in bags of yellow and red onions under prep table by walk in cooler. Observed 2 flying insects inside butter sauce across cook line. Observed 1 flying insect inside honey chicken sauce across cook line. Observed 3 live flying insects landing on boxes of potatoes under prep table across dish area. Observed 1 live flying insect flying and landing on clean equipment on prep table at walk in cooler.
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed bottle of DayQuil and mucinex stored on shelf across walk in cooler.
Intermediate4
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  Observed oyster tags not marked with last date served.
  Repeat violation
  Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  Observed oyster tags not properly stored in chronological order.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed ice shoot soiled with mold like substance at soda fountain leading to kitchen entrance.
- Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
  Observed all employee training certificates missing employee last name, date of birth, and trainer certification number.
Basic25
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed sugar, salt, msg, not labeled at cook line.
- Code 10, In-use utensils properly stored: In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
  Observed dipperwell at ice cream station with insufficient velocity.
  Ice scoop handle in contact with ice.
  In wait station.
- Code 11, Employee health: Employee experiencing persistent sneezing, coughing, runny nose, or discharge from eyes working with food, clean equipment or utensils, and/or unwrapped single-service items.
  Observed employee consistently coughing while preparing food and handling clean equipment.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed servers scooping ice with cups with no handle in server wait station area.
  Wood food-contact surface not properly sealed.
  Observed wood shelf with single use cups stored on top at wait station not properly sealed with mold like substance on top.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed walk in cooler shelves rusted.
  Repeat violation
  Reach-in cooler shelves with rust that has pitted the surface.
  Observed reach in cooler shelves rusted next to cook line.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup inside white chest freezer across walk in freezer.
  Repeat violation
- Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  Observed soiled wet wiping cloth on cook line.
- Code 22, Food-contact surfaces clean and sanitized: Walk-in/Reach-in cooler/freezer interior/shelves have accumulation of soil residues.
  Observed interior of reach in freezer soiled across walk in freezer. Observed walk in cooler shelves soiled.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed ice machine heavily soiled with black mold like substance in kitchen area.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed heavy mold like buildup emitting strong smell underneath soda station where soda lines are in wait station area in dining room. Observed all reach in cooler gaskets soiled. Observed heavy grease buildup between fryers.
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  At cook line.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed clean wet cups stacked on top of each other in server wait station.
- Code 25, Single-service items: Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside.
  Observed multiple boxes of plastic wrap with old food debris inside in kitchen area.
- Code 29, Plumbing and backflow prevention: Standing water in floor drain/floor drain draining very slowly.
  Observed standing water in floor drain across soda fountain in wait station area. Observed all floor drains in kitchen area filled with old food debris.
- Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
  Observed bug zapper installed over soda fountain leading to kitchen entrance and above prep table in front of walk in cooler.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Observed multiple cracked floor tiles under cook line.
  Floor area(s) covered with standing water.
  Observed standing water inside cracked and missing floor tiles under cook line. Observed dirty standing water on floor underneath shelves in dry storage area located in kitchen.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall heavily soiled with mold like buildup underneath table in wait station.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling tiles soiled throughout kitchen.
  Objectionable odors in bathroom or other areas of the establishment.
  Observed strong mold like odor at soda fountain in wait station in dining room. Observed extreme foul odor in dry storage area located inside kitchen.
  Floor soiled/has accumulation of debris.
  Observed heavy mold like buildup on floor underneath soda fountain in wait station. Observed extreme grease buildup and old food debris underneath cook line.
  Repeat violation
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed wet mop stored inside mop bucket at back exit near bathrooms.
Reporting only1
- Code 46, Exits: Marked exit/path to marked exit blocked.
  For reporting purposes only. Observed back door blocked by mop buckets near bathrooms.
Official report, on the Florida DBPR website

Earlier inspections 2

Nov22026C72Complaint inspection16 violations, 2 high priority No follow-up needed

First visitNov 2, 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.
16 violations found:
- 2 High priority
- 3 Intermediate
- 11 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Observed sushi rice identified in the written procedure as a food held using time as a public health control has no time marking.
  Per manager rice had only been out for about 1 hour. Manager added time marking.
- Code 08, Food protection and cross-contamination: Observed Raw shrimp and raw salmon stored over/not properly separated from various ready-to-eat foods in reach in cooler.
Intermediate3
- Code 01, Approved source; food safe and unadulterated: Observed oyster tags not marked with last date served.
  Repeat violation
  Observed oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Code 31, Handwash sinks and supplies: Handwash sink used as a dump sink.
  Advised manager that hand washing sink can not be used for purposes other than handwashing.
Basic11
- Code 06, Food properly thawed: Observed krab meat thawing at room temperature.
  Located on prep table in kitchen area.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Located next to rice cooker.
- Code 14, Food-contact surfaces designed and maintained: Observed Cardboard used to line container of cooked chicken.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Repeat violation
  Reach-in cooler shelves with rust that has pitted the surface.
  Ice buildup in reach-in freezer.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
- Code 23, Non-food contact surfaces clean: Observed kitchen equipment soiled with grease buildup.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
- Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Official report, on the Florida DBPR website

Jul272026C72Routine inspection12 violations, 3 high priority No follow-up needed

First visitJul 27, 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.
12 violations found:
- 3 High priority
- 4 Intermediate
- 5 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Observed cooked chicken hot holding at 93°F next to stove.
  Per manager food aphid only been out for about 1 hour. Advised manager that food can not be hot held at less than 135°F.
  Observed sushi rice 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.
  Per manager rice had only been out 1 hour. Manager added time.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Observed raw salmon stored over various ready-to-eat foods in reach in cooler.
  Manager rearranged.
  Fixed on the spot
Intermediate4
- Code 01, Approved source; food safe and unadulterated: Observed oyster tags not marked with last date served.
  Observed oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  Observed oysters tag removed from original container prior to container being emptied.
- Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means.
  Raw animal foods must be fully cooked prior to service. Emailed for manager to print and post.
Basic5
- Code 08, Food protection and cross-contamination: Observed container of food stored on floor in kitchen area.
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Repeat violation
  Ice buildup in reach-in freezer.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floors in kitchen area not constructed to be easily cleanable due to grout missing.
- Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.