Licensing Portal - Inspection Details
Click here to access the department's home page
     Log On
   Search for a Licensee
   Apply for a License
   View Application Status
   Find Exam Information
   File a Complaint
   AB&T Delinquent
    Invoice & Activity
    List Search

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: WASABI AISIAN BUFFET License Number: SEA2613573
Rank: Seating License Expiration Date: 06/01/2013
Primary Status: Closed Secondary Status:
Location Address: 1014 MARGARET ST #1
JACKSONVILLE, FL 32204

Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Routine - Food 02/29/2012 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
10 7
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
14-01-3    Bowl or other container with no handle used to dispense food. Plastic cup in soy sauce bucket Repeat Violation.
23-06-3    Build-up of food debris, dust or dirt on nonfood-contact surface. On condenser fan covers in walkin cooler.
24-06-3    Clean utensils or equipment stored in dirty drawer or rack. Utensils in container with debris build up in bottom. Corrected On Site.
35A-03-3    Critical - Dead roaches on premises. One dead on shelf at end of cookline. Discarded on site
09-01-3    Critical - Employee touching ready-to-eat food with their bare hands and the food was not immediately heated as a sole ingredient to 145F or immediately added to other ingredients to be cooked/heated to the minimum required temperature for bare hand contact. Cook chopping cabbage. Corrected On Site.
35B-08-3    Critical - Fly sticky tape hanging over food/food preparation area/food-contact equipment. In back kitchen area.
10-17-3    In-use knife/cleaver/spatula stored between pieces of equipment. Knife on cookline . Corrected On Site.
10-11-3    In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Innwater at 84F on cookline
10-03-3    In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. On buffet by ice cream section. Corrected On Site.
30-09-3    Critical - No vacuum breaker on fitting/splitter added to mop sink faucet. Needed after splitter on non-chemical side before orange hose is attachec.
03A-02-3    Critical - Potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Items in walkin cooler at 46-47F.
06-04-3    Critical - Potentially hazardous food thawed at room temperature. Sheet pans of frozen chicken. Corrected On Site. Repeat Violation.
08A-09-3    Critical - Raw animal food stored over ready-to-eat food in walk-in cooler. Container of shrimp and flats of eggs stored over produce, in walkin cooler. Repeat Violation.
15-31-3    Reach-in cooler gasket torn/in disrepair Starting to tear on make table coolers
02-02-3    Critical - Ready-to-eat, potentially hazardous food prepared onsite and held more than 24 hours not properly date marked. Containers of fried chicken and other cooked products in walkin cooler. Corrected On Site.
04-04-3    Critical - Walk-in cooler not maintaining potentially hazardous food at 41 degrees Fahrenheit or colder. Do not store potentially hazardous food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Food in walkin cooler temped at 47-48F. Ambiant thermometer at 45-48F. Owner tweaked condenser settings, and before end of inspection ambiant thermometer reading below 41. Corrected On Site.
02-09-3    Critical - Working containers of food removed from original container not identified by common name. Re-using soy sauce buckets for sauces. Only two re-labeled, other 5-6 not labeled. Repeat Violation. Corrected On Site.
New Search
1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395