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Licensee
Name: TOP'S CHINA BUFFET License Number: SEA3912263
Rank: Seating License Expiration Date: 02/01/2015
Primary Status: Current Secondary Status: Active
Location Address: 1528 W BRANDON BLVD
BRANDON, FL 33511

Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Routine - Food 01/04/2012 Met Inspection Standards
During This Visit
More information about inspections.
19 12
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although we use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while an establishment may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
32-04-1    Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Observed large gap under employee restroom door.
24-08-1    Equipment and utensils not properly air-dried. Observed wet nesting on clean containers. Repeat Violation.
29-09-1    Faucet/handle missing at plumbing fixture - handwash sink across from ice maker. Repeat Violation.
14-41-1    Food-contact surface not smooth and easily cleanable. Observed egg cartons used to soak up oil from rice and cooked duck.
32-16-1    Critical - Hand wash sink lacking proper hand drying provisions - employee restroom. Corrected On Site.
27-16-1    Critical - Hot water not provided/shut off at employee hand wash sink - throughout kitchen. Repeat Violation.
38-07-1    Lights missing the proper shield, sleeve coatings or covers - buffet line.
12B-07-1    Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored above make table refrigerator. Corrected On Site.
22-20-1    Critical - Observed buildup of slime and mold like substance in the interior of ice machine. Repeat Violation.
22-26-1    Critical - Observed buildup of soiled material on racks in the reach-in cooler - pepsi cooler.
35A-03-1    Critical - Observed dead roaches on premises - kitchen. Repeat Violation.
12A-13-1    Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dish washer not washing hand between loading dirty dishes and before taking out cleaned and sanitized dishes from the dishmachine.
03D-01-1    Critical - Observed food being cooled by nonapproved method. Cooked rice on cart measured 115F and cooked rice covered in large pan in walk-in cooler measured 110F. Product placed in shallow pans. Corrected On Site.
08A-28-1    Critical - Observed food stored on floor - sauces in 5 gallon buckets throughout kitchen and walk-in cooler, ice cream stored on the floor in the walk-in freezer. Repeat Violation.
36-13-1    Observed grease accumulated under cooking equipment.
37-13-1    Observed hole in ceiling above dishmachine and other areas in kitchen.
10-08-1    Observed ice scoop with handle in contact with ice. Corrected On Site.
09-05-1    Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat - in five gallon sauce buckets and rice containers.
46-05-2    Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Bar placed across back exit door. Corrected On Site.
33-16-1    Observed open dumpster lid.
03A-07-1    Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch in water measured 76F on cooks cart. Product discarded by staff. Corrected On Site. Repeat Violation. Sushi on sushi bar measured 60F. Management not utelising time as public health control. All sushi from sushi bar discarded by staff. Butter in kitchen measured 68F.
08A-24-1    Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored behind beef in make table refrigerator in kitchen and raw shrimp stored behiind vegitables in hibachi bar. Corrected On Site. Repeat Violation.
41A-02-1    Critical - Observed toxic item stored by food. Bottle od Raid stored next to sauce in kitchen.
37-03-1    Observed wall in disrepair - employee restroom.
03B-03-1    Critical - Potentially hazardous food not hld at 135 degrees Fahrenheit or above. Cooked fish (110F) on buffet line.
03A-06-1    Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Observed raw shell eggs stored at room temperature. Corrected On Site.
38-04-1    Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit - walk-in freezer.
25-02-1    Unwrapped single-service utensils not presented so that only the handles are touched. Spoons on buffet line next to the self serve ice cream stored with handle and mouth piece mixed.
30-02-1    Critical - Vacuum breaker mising at hose bibb - mop sink and under dishmachine.
21-12-1    Wet wiping cloth not stored in sanitizing solution between uses.
02-26-1    Critical - Working containers of food removed from original container not identified by common name - flour, sugar, MSG, etc.
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