THE OFFICIAL SITE OF THE FLORIDA DEPARTMENT OF BUSINESS & PROFESSIONAL REGULATION
Click here to access the department's home page
Licensing Portal - Inspection Details
ONLINE SERVICES
   Apply for a License
Verify a Licensee
View Food & Lodging Inspections
File a Complaint
Continuing Education Course Search
View Application Status
Find Exam Information
Unlicensed Activity Search
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: 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
AVON PARK, FL 33825

Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Complaint Full 03/16/2012 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
 		28 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. storage area
04-01-1    Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline-pepsi cooler holding at 45 degrees F.
03B-04-1    Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. fried chicken holding at 112 degrees F. on buffet. This violation must be corrected by : 3/17/12.
08A-20-1    Critical - Displayed food not properly protected from contamination. uncovered noodles, scallions and ice cream cones and toppings in buffet area
53B-07-1    Critical - Employee training expired. dates on certificates expired 3/10/11.
31-09-1    Critical - Handwash sink not accessible for employee use at all times. dish area blocked by cart of clean dishes. Corrected On Site. Repeat Violation.
17-07-1    Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. need chlorine. Repeat Violation.
05-08-1    Critical - No thermometer provided to measure temperature of food product. need 0-220 F.
24-03-1    Non-prewrapped utensils not properly presented. spoons at ice cream station not presented so that only handles are touched
16-03-1    Critical - Observed accumulation of debris in warewashing machine and associated equipment.
12B-07-1    Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline
23-03-1    Observed build-up of grease and food debris on nonfood-contact surface. in between fryers
22-20-1    Critical - Observed buildup of slime in the interior of ice machine.
22-26-1    Critical - Observed buildup of soiled material on racks in the walk in cooler.
14-37-1    Observed cutting board grooved/pitted and no longer cleanable. cookline
01B-14-1    Critical - Observed dented cans. coconut milk. Repeat Violation.
16-13-1    Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. sanitizer in first sink
08A-28-1    Critical - Observed food stored on floor. walk in cooler and freezer
23-07-1    Observed gaskets with residue build-up. cookline
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. cooked rice and soy sauce
08A-23-1    Critical - Observed improper vertical separation of raw animal foods. raw chicken stored over raw beef and shrimp in walk in cooler
10-07-1    Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop at buffet in 110 degrees F. water. Corrected On Site. Repeat Violation.
15-36-1    Observed knife block in use to store knives. prep area.
03A-07-1    Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken holding at 45 degrees F. in cookline-pepsi cooler. Corrected On Site. all potentially hazardous foods placed into proper refrigeration. This violation must be corrected by : 3/17/12.
03A-07-1    Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi holding at 54 degrees F. on buffet. Repeat Violation. This violation must be corrected by : 3/17/12.
06-05-1    Critical - Observed potentially hazardous food thawed in standing water. shrimp. Corrected On Site. Repeat Violation.
08A-27-1    Critical - Observed raw animal food stored over cooked food. raw shrimp stored over cooked eggrolls in walk in cooler
08A-26-1    Critical - Observed raw animal food stored over ready-to-eat food. raw chicken stored over vegetables in cookline-pepsi cooler
08A-24-1    Critical - Observed raw animal foods not properly separated from each other in holding unit. raw beef stored with raw seafood in walk in cooler. Repeat Violation.
41B-01-1    Critical - Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bucket over 400ppm.
30-11-1    Critical - Observed spray hose at dish sink lower than flood rim of sink.
08A-29-1    Critical - Observed uncovered food in holding unit. cookline coolers, walk in cooler
03B-03-1    Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice holding at 108 degrees F. in steamer. Corrected On Site. product reheated to 179 degrees F. This violation must be corrected by : 3/17/12.
24-11-1    Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. plates at buffet
08A-21-1    Critical - Self-service ice cream station lacking adequate sneezeguards or other proper protection from contamination.
02-26-1    Critical - Working containers of food removed from original container not identified by common name. sugar on cookline and flour in storage area
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.