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Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Name: CHINA BUFFET License Number: SEA3801045
Rank: Seating License Expiration Date: 12/01/2015
Primary Status: Ownership Changed Secondary Status:
Location Address: 816A US HWY 27 S

Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Routine - Food 12/19/2011 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
12 3
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
31-09-1    Critical - Handwash sink not accessible for employee use at all times. [Dishwash area handsink blocked by tray of clean silverware.]
52-01-1    Critical - Identity of food or food product misrepresented. Imitation crab used at buffet. Product made withfish and crab extract per label. Buffet line does not identify as "krab".
53A-09-1    Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. [Certified food manager not present. 6 food handling employees present. No other certified food manager present.]
17-11-1    Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
35A-08-1    Critical - Observed 4 live flies in kitchen.
09-04-1    Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. [While cutting clean vegetables.] Corrected On Site.
01B-14-1    Critical - Observed dented cans. [Lychee] Corrected On Site by removing from service for return to supplier.
10-07-1    Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. [Rice spatula at buffet in 82degF water.]
21-17-1    Observed kitchen wiping cloth bucket with cloudy, soiled water, no sanitizer. Corrected On Site.
03A-07-1    Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Crab salad at buffet, 54degF] Corrected On Site.
06-01-1    Critical - Observed potentially hazardous food thawed in an improper manner. [Raw shrimp thawing in standing water in container in kitchen.] Corrected On Site by draining, rinsing and immediately cooking shrimp.
08A-24-1    Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. [Raw chicken above raw beef in walk in cooler.] Corrected On Site.
03B-03-1    Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Foods cooling in warm oven, not properly cooling and not maintaining hot hold temperatures. Cooked pork, ribs, potatoes in opened-door oven between 74degF and 125degF at start of inspection. Doors closed during inspection with oven turned off. Temperatures of food rising to 80degF to 118degF.] Corrected On Site by refigerating items.
08A-21-1    Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. [Over open trays of unshelled nuts and ice cream cones.]
21-11-1    Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm at 2 stations. Corrected On Site.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395