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.

Name: DAVID SHIN JU JAPANESE BUFFET License Number: SEA6020534
Rank: Seating License Expiration Date: 12/01/2015
Primary Status: Ownership Changed Secondary Status:
Location Address: 7875 GLADES RD

Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Routine - Food 12/28/2011 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
6 2
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
03A-07-1    Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CUT CHICKEN SHRIMP SIDE WOKS ICE ADDED Repeat Violation.
03A-07-1    Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.SUSHI AND COLD SEA LEG SALAD NO TIME IN EU OF TEMPERATURE FORMS OR MARKED TEMP RANGES 46 to 53DEGREES Corrected On Site. Repeat Violation. Repeat Violation.
12B-03-1    Critical - Violation: 12B-03-1 Observed employee drinking from an open beverage container in a food preparation or other restricted area. Repeat Violation. Corrected On Site.
21-12-1    Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.ON FOOD CONTACT TOPS Repeat Violation.
23-06-1    Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface.3 PREPARATION TABLE SHELVING Repeat Violation.
30-02-1    Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. Repeat Violation.
31-12-1    Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing.METAL PANS IN DISHMACHINE AREA HANDWASH Repeat Violation.
52-01-1    Critical - Violation: 52-01-1 Identity of food or food product misrepresented.SIGN AT BUFFET WHITE TUNA ESCOLAR
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395