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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 SUPER BUFFET License Number: SEA2613382
Rank: Seating License Expiration Date: 06/01/2014
Primary Status: Current Secondary Status: Active
Location Address: 1038 DUNN AVE #003
JACKSONVILLE, FL 32218

Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Complaint Full 05/21/2012 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
20 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
20A-09-1    Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
04-01-1    Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 51-60 degrees.
24-08-1    Equipment and utensils not properly air-dried.
20A-04-1    Critical - Equipment food-contact surfaces and utensils not sanitized. Dishmachine
14-31-1    Equipment or utensils not designed or constructed in a durable manner. Cloth towels under cutting boards.
01B-06-1    Critical - Food from an unapproved source not discarded. Blue crab. Manager stated they get it from a local fisherman. No invoice available.
31-09-1    Critical - Handwash sink not accessible for employee use at all times. Cloths in handsink, dishwash area.
10-01-1    In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Ice scoop.
15-12-1    Nonfood-contact equipment not designed and constructed in a durable manner. Plastic bottle cut in half used as scoop.
12B-07-1    Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
12A-16-1    Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Before putting on gloves and handling food.
03D-01-1    Critical - Observed food being cooled by nonapproved method. Chicken cooling at room temp. 91-108f.
08A-28-1    Critical - Observed food stored on floor. Jugs of cooking oil.
22-27-1    Critical - Observed food-contact surfaces encrusted with scale and/or soil deposits. Dishmachine
23-07-1    Observed gaskets with slimy/mold-like build-up. All prep coolers.
31-12-1    Critical - Observed handwash sink used for purposes other than handwashing. Dumpsink
08A-23-1    Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chicken over pork/shrimp walk in cooler.
22-28-1    Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.Workline
03A-07-1    Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef and noodles 57-61F. prep table /Reach in cooler
06-04-1    Critical - Observed potentially hazardous food thawed at room temperature. Chicken in sink
06-05-1    Critical - Observed potentially hazardous food thawed in standing water. Shrimp
15-32-1    Observed reach-in cooler gasket torn/in disrepair. Cookline.
08A-29-1    Critical - Observed uncovered food in holding unit/dry storage area. Walk in cooler.
35B-05-1    Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. No self closure rear door.
02-22-1    Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Egg rolls, meats, crab legs, walk in cooler.
15-30-1    Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cardboard on shelf.
01B-16-1    Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Beef 57f, Noodles 61.
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1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395