Grand Harvest Buffet
4022 Tampa Rd Ste A1, Oldsmar, FL 34677 · Permanent Food Service · License 6217921
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection3 high priority (fixed on the spot, 1 repeat), 1 intermediate (1 repeat), 3 basic (2 repeats)-20
- Safety score80
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 visitSep 21, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
rice noodles 50°F cold hold, second temperature at 2:57pm 43°F cold hold, rice 47°F cold hold, second temperature at2:57pm 43°F cold hold
Repeat violationFixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Pork 123°F hot hold,second temperature 1:47°F hot hold
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Chlorine 0ppm corrected to 50ppm.
Fixed on the spot
Intermediate1
Code 01, Approved source; food safe and unadulterated: Establishment not maintaining clam/mussel/oyster tags for 90 days.
Tags thrown away discussed the proper way of handling oyster, muddle and clam tags.
Repeat violation
Basic3
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Squeeze bottles and shakers on cook line containing food removed from the original container not labeled with common name.. operator labeled food during inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Walk in cooler- fish, ribs onions, shrimp. Operator covered food during inspection.
Fixed on the spotRepeat violation
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.
Jacket, phone, radio. Manager moved employee items to a designated area for employee belongings.
Fixed on the spotRepeat violation
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.