Baobao Buffet
180 Cracker Barrel Dr, Crestview, FL 32536 · Permanent Food Service · License 5602157
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food: 1. pan of raw chicken on speed rack in walk-in freezer over pan of raw beef.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection5 high priority (1 fixed by the Aug 12 follow-up, 4 fixed on the spot, 3 repeats), 2 basic-23
- Safety score77
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Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector 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: HOT BUFFET: lo mein 115° F, fried fish fillets 123° F, fried cabbage 107° F, baked chicken 113° F - all less than 45 minutes.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food: 1. pan of raw chicken on speed rack in walk-in freezer over pan of raw beef.
2. Pan of raw chicken on speed rack in walk-in freezer over cooked ribs. Rack was reorganized for proper storage.
Fixed on the spotRepeat violation
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged: pan of raw chicken on speed rack in walk-in freezer over pan of raw beef.
Speed rack rearranged for proper storage.
Fixed on the spotRepeat violation
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature: pans of raw chicken on shelf in walk-in cooler over pans of fish.
Manager rearranged for proper storage.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food: female employee eating an item with her hands.
She then grabbed a pair of gloves and put them on without washing her hands. Inspector gave corrective feedback to the manager who then interpreted it to her. She then washed her hands.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor: both walk-in freezers had boxes of seafood and other food items on the floor.
Items were received on 08/10/2026. Manager had employee arrange properly and off the floor.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area: female employee walking in kitchen while eating food.
Inspector gave corrective feedback to the manager who gave the information to her.
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.