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Name: DAVID SHIN JU JAPANESE BUFFET License Number: SEA6020534
Rank: Seating License Expiration Date: 12/01/2015
Primary Status: Ownership Changed Secondary Status:
Location Address: 7875 GLADES RD

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 06/24/2013 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
19 8 32
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
51-11-4    Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Chicken on floor at walkin cooler. Fish at walkin freezer. **Warning**
36-45-4    Basic - Ceiling soiled with accumulated dust. By exit sign in cookline area. **Warning**
24-06-4    Basic - Clean utensils or equipment stored in dirty container in dishwashing area rack. Knives on dirty shellf in sushi bar area. **Warning**
29-18-4    Basic - Drain cover(s) missing. Under equipment in stir fry station. **Warning**
36-43-4    Basic - Dusty air conditioning vent covers. By ice machine. **Warning**
12B-12-4    Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
40-07-4    Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. P **Warning**
14-11-4    Basic - Equipment in poor repair. Exterior of ice machine rusted. Ice machine door broken and in disrepair. **Warning**
36-22-4    Basic - Floor area(s) covered with standing water. Servers station, rear prep area , cookline , dishwashing area and buffet station. **Warning**
36-73-4    Basic - Floor soiled/has accumulation of debris. Dry storage areas, and rear prep area . **Warning**
36-18-4    Basic - Floor tiles cracked, broken or in disrepair. By Pepsi cooler in buffet area, **Warning**
35B-08-4    Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Rear prep area . **Warning**
36-15-4    Basic - Food debris accumulated on kitchen floor and under stir fry area. **Warning**
14-38-4    Basic - Food storage container/container lid cracked or broken. Ice scoop storage container broken. **Warning**
08B-30-4    Basic - Food stored in dry storage area not covered. Peanuts on speed rack at cookline, soy sauce on dry storage shelving. **Warning**
36-14-4    Basic - Grease accumulated on kitchen floor and stir fry area in buffet area. **Warning**
36-13-4    Basic - Grease accumulated under cooking equipment. **Warning**
10-17-4    Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline. **Warning**
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water in rear prep area at 78° F. **Warning**
22-08-4    Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
29-11-4    Basic - Leaking pipe at plumbing fixture. At ice tea maker. **Warning**
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees. Dishwashing area. **Warning**
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimp in rear prep area. **Warning**
25-06-4    Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers in dry storage not properly inverted. **Warning**
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. Flour scoop handles heavily soiled. Fan at cookline heavily soiled. Bottom shelving on prep table near ice machine heavily soiled. **Warning**
23-09-4    Basic - Soiled reach-in cooler gaskets. At cookline coolers. **Warning**
08B-13-4    Basic - Stored food not covered in walk-in cooler. Crab at walkin cooler. Prepped onions at walkin cooler. **Warning**
36-28-4    Basic - Wall soiled with accumulated grease. By cookline and stir fry station in buffet area. **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-14-4    Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
03A-08-4    High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked chicken at 77° F at cookline under no temperature control. **Warning**
01B-01-4    High Priority - Dented/rusted cans present. **Warning**
12A-17-4    High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Corrected On-Site** **Warning**
12A-25-4    High Priority - Employee touched face/hair and then handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
09-01-4    High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. While cutting tomatoes . Gloves worn. **Corrected On-Site** **Warning**
12A-20-4    High Priority - Employee washed hands with no soap. **Warning**
35A-08-4    High Priority - Live flies in kitchen. About 15 live flies at cookline. **Warning**
35A-02-4    High Priority - Live, small flying insects in food preparation area. About 20 live flies in rear prep area. **Warning**
35A-10-4    High Priority - Live, small flying insects in food storage area. About 6 live flies in dry storage area. **Warning**
01D-03-4    High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. For salmon served raw. **Warning**
14-15-4    High Priority - Nonfood-grade containers used for food storage ' direct contact with food. Use of home made scoop made out of cut up plastic bottle. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Melon at 50° F at buffet table. Batter at 78° F at cookline. **Warning**
03B-01-4    High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Stuffed shrimp at 124° F at buffet table. **Warning**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Raw calamari and raw fish over soy sauce at walkin cooler. Raw shrimp over veggies at sushi bar cooler. Raw beef over soy sauce at cookline flip top cooler. Raw beef over sauces at Pepsi cooler in buffet area. Raw salmon under premade sushi rolls at sushi bar cooler. **Warning**
35A-04-4    High Priority - Rodent activity present as evidenced by rodent droppings found. 80 dry rodent droppings in electrical room in dry storage room. **Warning**
08B-01-4    High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. For noodle and scallions station and soup station. **Warning**
41-08-4    High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Hand lotion by clean utensils in servers area. **Warning**
41-02-4    High Priority - Toxic substance/chemical stored by or with food. Glade bottle by tea bags in servers station. **Warning**
41-09-4    High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. WD40 above prep sink area. **Warning**
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
22-60-4    Intermediate - Blender and scale soiled with old food debris. **Warning**
22-05-4    Intermediate - Cutting board(s) stained/soiled. At cookline and in sushi bar area and in stir fry station. **Warning**
01C-02-4    Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Use as dump sink at cookline. Storing scrub pads at HANDWASH sinks in sushi bar area and dishwashing area. **Warning**
31B-03-4    Intermediate - No soap provided at handwash sink. In stir fry station. **Warning**
22-18-4    Intermediate - Soil residue in food storage containers. Flour and cornstarch containers in rear prep area; spice storage containers at cookline; sugar container in dry storage cooler. **Warning**
22-16-4    Intermediate - Walk in cooler shelves soiled with food debris. **Warning**
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