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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.

Licensee
Name: CHINA PALACE License Number: SEA3915464
Rank: Seating License Expiration Date: 02/01/2012
Primary Status: Ownership Changed Secondary Status:
Location Address: 1807 SR 60 E
VALRICO, FL 33594

Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Routine - Food 08/25/2011 Met Inspection Standards
During This Visit
More information about inspections.
12 8
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
51-11-1    Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
24-08-1    Equipment and utensils not properly air-dried. Observed wet nesting on clean metal and plastic containers.
31-09-1    Critical - Handwash sink not accessible for employee use at all times. Kitchen handwash sink blocked by mop bucket.
32-17-1    Critical - Handwashing cleanser lacking at handwashing lavatory - kitchen.
37-20-2    Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
05-09-1    Critical - No conspicuously located thermometer in holding unit - white freezer.
51-18-1    No copy of latest inspection report.
53B-08-1    Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Observed all employee training expired.
22-20-1    Critical - Observed buildup of mold like substance in the interior of ice machine.
36-15-1    Observed food debris accumulated on walk-in cooler floor.
08A-28-1    Critical - Observed food stored on floor. Sugar in white plastic container, sauces by wok, and food in the walk-in cooler and walk-in freezer stored on the floor.
23-07-1    Observed gaskets on make table refrigerator with slimy/mold-like build-up.
36-13-1    Observed grease accumulated under cooking equipment.
09-01-1    Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Using plastic containers without handle as scoop in rice, sugar, flour, etc.
22-28-1    Critical - Observed interior of reach-in cooler (make table refrigerator) soiled with accumulation of food residue.
03A-07-1    Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Flour mixed in water stored at room temperature (78F). Product moved into working cooler to control temperature.
08A-26-1    Critical - Observed raw animal food stored over ready-to-eat food. Raw eggs stored above lettuce in make table refrigerator. Corrected On Site.
24-10-1    Observed utensils stored in crevices between equipment. Knife stored between make table refrigerator and prep table. Corrected On Site.
03B-03-1    Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked noodles, chicken, and sea food on the middle buffeted line measured 102 - 121F. Operator adjusted the temperature of the unit.
02-22-1    Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked shrimp in the walk-in cooler not date marked.
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1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395