Crazy Buffet
2030 Palm Beach Lakes Blvd, West Palm Beach, FL 33409 · Permanent Food Service · License 6012903
What drove the grade
Employee switched from working with raw food to
How the score was calculated
- Starting score100
- Violations at the Jul 27 complaint inspection6 high priority (fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot)-24
- Administrative complaint on Jul 27, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score64
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- Follow-up visitJul 28, 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 visitJul 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 08, Food protection and cross-contamination: Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
At self service chocolate fountain on buffet; uncovered tray of marshmallows not under/protected by sneeze guard. Operator moved under sneeze guard.
Fixed on the spot
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.
Buffet attending employee handled soiled dishes while removing from buffet/taking to dish area, then picked up plated/panned food to be taken to buffet/served to customers without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Employee switched from working with raw food to
ready-to-eat food without washing hands. Employee touched raw chicken while carrying to hibachi station then handled clean plates and clean utensils to heat/serve ready to eat vegetables, cooked meats and seafood without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spotRepeat violationAdministrative complaint
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 soiled dishes while scraping, washing, rinsing then handled clean/sanitized dishes while placing to dry/store/reuse without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
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. Kitchen Dishwasher (Chlorine 10ppm). Operator primed/ran machine multiple times, retested at 50ppm.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
At sushi line; Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At prep area; cooked pork ribs (108°F - Cooling 1:50/106°F 2:45); cooked chicken (88°F - Cooling 1:50/88°F 2:45). Operator stated items cooling for 30 minutes prior to first temperature taken, at this rate will not reach 70°F within 2 hours, moved to walk-in cooler to facilitate faster cooling.
Fixed on the spot
Code 31, Handwash sinks and supplies: Hand wash sink used for purposes other than hand washing.
Hand washing sink used to store steel wool at sushi line. Operator removed from sink.
Fixed on the spot
Earlier inspections 1
B88Complaint inspection5 violations, 2 high priority No follow-up needed
- First visitJul 23, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
salmon (45-42°F - Cold Holding); in big trays in glass door cooler; as per operator food not prepared or portioned today; foods overstocked out of temperature for approximately 30 minutes; fish placed in ice
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Observed employee cutting raw fish and leaving the area to go inside walk-in cooler numerous time to handle other food containers and date marked foods without washing hands and changing gloves first Manager educated; employee washed hands
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
All food like fried chicken, cooked ribs in walk-in cooler #4 at the back of the kitchen not dated ; as per operator for approximately 26 hours; dated
Fixed on the spot
Code 31, Handwash sinks and supplies: Soap dispenser at handwash sink not working/unable to dispense soap handwash sink by dishwasher area;
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
Buckets of sauce on the floor in walk-in cooler #1 Stored properly
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.