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: CHINA BUFFET License Number: SEA3911556
Rank: Seating License Expiration Date: 02/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 1245 E FOWLER AVE
TAMPA, FL 33612

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 03/04/2013 Met Inspection Standards
During This Visit
More information about inspections.
2 5 29
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. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. 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
32-02-4    Basic - Bathroom door left open other than during cleaning or maintenance. **Repeat Violation**
14-01-4    Basic - Bowl or other container with no handle used to dispense food. In starch
23-25-4    Basic - Build-up of grease/dust/debris on hood filters.
23-24-4    Basic - Buildup of food debris/soil residue on equipment door handles.
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
36-32-4    Basic - Ceiling in disrepair. Water damaged ceiling tiles
36-36-4    Basic - Ceiling tile missing.
24-10-4    Basic - Clean knives/utensils stored in crevices between equipment.
36-03-4    Basic - Cove molding at floor/wall juncture broken/
40-07-4    Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation.
36-41-4    Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
36-08-4    Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Kitchen
36-12-4    Basic - Floors not constructed to be easily cleanable. Low grout through out kitchen
36-11-4    Basic - Floors not maintained smooth and durable. Walk- in cooler
36-47-4    Basic - Hood soiled with accumulated grease.
10-08-4    Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
36-62-4    Basic - Light not
33-16-4    Basic - Open dumpster lid.
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair.
14-20-4    Basic - Ripped/worn tin foil used as food-contact shelf cover.
24-11-4    Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Repeat Violation**
23-14-4    Basic - Shelf under preparation table soiled with food debris.
23-09-4    Basic - Soiled reach-in cooler gaskets.
08B-13-4    Basic - Stored food not covered in walk-in cooler.
23-12-4    Basic - Walk-in cooler shelves soiled with encrusted food debris.
14-17-4    Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses.
36-10-4    Basic - Worn, torn and/or soiled floors/ bathrooms
03B-02-4    High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken 124? reheated **Corrected On-Site**
03B-05-4    High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.rice 125?, pasta 98? both items reheated **Corrected On-Site**
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-22-4    Intermediate - Encrusted material on can opener blade.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.eggrolls,chicken,pork
29-29-4    Intermediate - Water filter not changed according to manufacturerys instructions.
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395