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Licensee
Name: CHINA BUFFET License Number: SEA3911556
Rank: Seating License Expiration Date: 02/01/2023
Primary Status: Ownership Changed Secondary Status:
Location Address: 1245 E FOWLER AVE
TAMPA, FL 33612

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 09/03/2013 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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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
14-01-4    Basic - Bowl or other container with no handle used to dispense food. **Warning**
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of storage bins **Warning**
23-25-4    Basic - Build-up of grease/dust/debris on hood filters. **Warning**
36-74-4    Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Cooks line **Warning**
36-75-4    Basic - Build-up of soil/debris on the floor under shelving. Dry storage **Warning**
23-24-4    Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler reach-in-cooler **Warning**
36-45-4    Basic - Ceiling soiled with accumulated dust. Both walk-in cooler **Warning**
36-33-4    Basic - Ceiling tile in disrepair. Water damaged ceiling tiles dining room restroom **Warning**
33-14-4    Basic - Dumpster overflowing garbage. **Warning**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation** **Warning**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
36-22-4    Basic - Floor area(s) covered with standing water. Dwa **Warning**
36-18-4    Basic - Floor tiles cracked, broken or in disrepair. **Warning**
36-17-4    Basic - Floor tiles missing. Kitchen **Warning**
36-15-4    Basic - Food debris accumulated on kitchen floor. Dry storage **Warning**
23-20-4    Basic - Food debris/dust/grease/soil residue on exterior of oven. **Warning**
23-19-4    Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
23-22-4    Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**
08B-30-4    Basic - Food stored in dry storage area not covered. **Warning**
33-19-4    Basic - Garbage on the ground and/or pad around dumpster. **Warning**
23-07-4    Basic - Gaskets with slimy/mold-like build-up. **Warning**
36-13-4    Basic - Grease accumulated under cooking equipment. **Warning**
33-20-4    Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
36-47-4    Basic - Hood soiled with accumulated grease. **Warning**
10-19-4    Basic - In-use tongs stored on oven door handle. **Warning**
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
33-13-4    Basic - Nonbagged garbage in dumpster. **Warning**
14-29-4    Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
36-64-4    Basic - Objectionable odors in bathroom. **Warning**
33-16-4    Basic - Open dumpster lid. **Warning**
08A-26-4    Basic - Raw animal food stored above unwashed produce. **Corrected On-Site** **Warning**
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
24-11-4    Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Warning**
23-14-4    Basic - Shelf under preparation table soiled with food debris. **Warning**
23-09-4    Basic - Soiled reach-in cooler gaskets. **Warning**
08B-26-4    Basic - Stored food not covered in chest freezer. **Warning**
08B-13-4    Basic - Stored food not covered in walk-in cooler. **Corrected On-Site** **Warning**
36-02-4    Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. **Warning**
14-17-4    Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
36-72-4    Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**
23-12-4    Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
36-26-4    Basic - Wall soiled with accumulated black debris in dishwashing area.at 3 compartment sink **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
21-10-4    Basic - Wiping cloth/towel used under cutting board. **Warning**
36-10-4    Basic - Worn, torn and/or soiled floors/carpeting. Dining room **Warning**
03A-16-4    High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Non phrase items and ambient cooling items moved to other walk-in cooler other items listed as part or stop sale **Warning**
03A-01-4    High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit.45° on buffet re-iced **Warning**
03A-08-4    High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. 20# pork roast, 5 # beef wonton, 3# pork ribs, 5# shrimp, 2# wings 51° see stop sale **Warning**
03A-12-4    High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 47° on buffet re-iced **Corrected On-Site** **Warning**
03A-11-4    High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 51° moved to other walk-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. Mac &cheese 25# 51° see stop sale **Warning**
01B-26-4    High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. **Warning**
08A-09-4    High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Corrected On-Site** **Warning**
03A-19-4    High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. 40 # salmon 51° see stop sale **Warning**
03A-06-4    High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. 7# pineapple chicken mix, 5# bacon wrapped chicken, 51° see stop sale **Warning**
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site** **Warning**
22-26-4    Intermediate - Buildup of soiled material on racks in the reach-in cooler. **Warning**
53B-16-4    Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Concerning proper cooling and cold holding **Warning**
12A-03-4    Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site** **Repeat Violation** **Warning**
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Repeat Violation** **Warning**
03D-21-4    Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. **Corrected On-Site** **Warning**
03D-20-4    Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Corrected On-Site** **Warning**
03D-16-4    Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site** **Warning**
03D-22-4    Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. **Corrected On-Site** **Warning**
22-18-4    Intermediate - Soil residue in food storage containers. **Warning**
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
04-04-4    Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 1 of 2 walk-in cooler at 52 ° **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

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Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.