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Licensee
Name: CHINA BUFFET License Number: SEA3911556
Rank: Seating License Expiration Date: 02/01/2015
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 06/07/2013 Met Inspection Standards
During This Visit
More information about inspections.
3 8 26
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
36-74-4    Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Storage area
36-75-4    Basic - Build-up of soil/debris on the floor under shelving.
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site** **Repeat Violation**
36-03-4    Basic - Cove molding at floor/wall juncture broken/missing.
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
13-02-4    Basic - Employee with ineffective hair restraint while engaging in food preparation. Dish washer
14-11-4    Basic - Equipment in poor repair.ice machine lid
36-08-4    Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
36-18-4    Basic - Floor tiles cracked, broken or in disrepair.
36-17-4    Basic - Floor tiles missing.
33-19-4    Basic - Garbage on the ground and/or pad around dumpster.
14-43-4    Basic - Gaskets/seals on holding unit in poor repair.
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit.
33-16-4    Basic - Open dumpster lid.
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
23-14-4    Basic - Shelf under preparation table soiled with food debris. **Corrected On-Site** **Repeat Violation**
08B-13-4    Basic - Stored food not covered in walk-in cooler. **Corrected On-Site** **Repeat Violation**
36-02-4    Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
14-41-4    Basic - Walk-in cooler gasket torn/in disrepair.
14-17-4    Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
36-72-4    Basic - Walk-in cooler/walk-in freezer floor soiled.
36-26-4    Basic - Wall soiled with accumulated black debris in dishwashing area.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-14-4    Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Repeat Violation**
36-10-4    Basic - Worn, torn and/or soiled floors/carpeting.
03B-02-4    High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken 105°,121°,120°,108°119°,98°, beef 128°,124°, pork 130°,131°,118° all items were improperly reheated and sent back to kitchen to reheat **Corrected On-Site**
12A-06-4    High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Repeat Violation**
03E-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.Chicken 105°,121°,120°,108°119°,98°, beef 128°,124°, pork 130°,131°,118° all items were improperly reheated and sent back to kitchen to reheat food had only been on buffet for 15 minutes when temps were taken **Corrected On-Site**
22-22-4    Intermediate - Encrusted material on can opener blade.
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reach-in freezer ,reach-in cooler **Repeat Violation**
05-10-4    Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures.
05-08-4    Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Repeat Violation**
22-16-4    Intermediate - Reach-in cooler shelves soiled with food debris.
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.
22-18-4    Intermediate - Soil residue in food storage containers.
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