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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: DAVID SHIN JU JAPANESE BUFFET License Number: SEA6020534
Rank: Seating License Expiration Date: 12/01/2014
Primary Status: Current Secondary Status: Active
Location Address: 7875 GLADES RD
BOCA RATON, FL 33434

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 04/01/2013 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
4 3 15
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. 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
23-15-4    Basic - Accumulation of food debris/soil residue on handwash sink. At cookline and grill . **Warning**
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Storage room door soiled. **Warning**
36-03-4    Basic - Cove molding at floor/wall juncture broken/missing. Dishwashing area and back door area. **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
14-11-4    Basic - Equipment in poor repair. Rusted bottom shelving on prep table near cookline. **Warning**
36-73-4    Basic - Floor soiled/has accumulation of debris. At walkin freezer. **Warning**
36-18-4    Basic - Floor tiles cracked, broken or in disrepair. By prep sink in rear prep area. **Warning**
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi cooler. **Warning**
14-40-4    Basic - Nonfood-contact equipment in poor repair. Back door screen in disrepair. **Warning**
14-29-4    Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. For chicken , in walkin cooler. **Warning**
06-05-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site** **Warning**
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. Exterior of ice machine front cover lid. **Warning**
14-17-4    Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
36-26-4    Basic - Wall soiled with accumulated black debris in walkin cooler area. **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
03A-08-4    High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw chicken at 61? F at cookline. Placed in cooler. **Corrected On-Site** **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noodles at 45? F and beef at 45? F at grill station glass cooler. Ice down. **Warning**
03B-01-4    High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken at 92? F at steam table. Increased heat. **Corrected On-Site** **Warning**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Raw fish over cooked shrimp at sushi bar cooler. **Warning**
22-05-4    Intermediate - Cutting board(s) stained/soiled. At sushi bar and cookline. **Warning**
31A-13-4    Intermediate - Employee used handwash sink as a dump sink. Scrub brush inside HANDWASH sink in grill station, soap bottle inside HANDWASH sink at sushi bar. **Warning**
22-23-4    Intermediate - Encrusted, soiled material on blender and scale in rear prep area dry storage shelving. **Warning**
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1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395