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Licensee
Name: TOP'S CHINA BUFFET License Number: SEA3912263
Rank: Seating License Expiration Date: 02/01/2016
Primary Status: Current Secondary Status: Active
Location Address: 1528 W BRANDON BLVD
BRANDON, FL 33511

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 12/13/2013 Met Inspection Standards
During This Visit
More information about inspections.
3 11 17
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.
02D-10-4    Basic - Bag/container of unrecognizable prepared food not identified by common name.
32-07-4    Basic - Bathroom facility not clean.
14-01-4    Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
08B-44-4    Basic - Case/container/bag of food stored on floor in kitchen. Bulk oil
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
01C-06-4    Basic - Clams/mussels/oysters removed from original container for long-term storage. **Corrected On-Site**
32-12-4    Basic - Covered waste receptacle not provided in women's bathroom.
14-71-4    Basic - Duct tape used to repair nonfood-contact surface. Side of chest freezer
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation.
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
06-05-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
23-09-4    Basic - Soiled reach-in cooler gaskets.
08B-14-4    Basic - Stored food not covered in walk-in freezer, on racks
29-23-4    Basic - Water leaking from faucet/faucet handle. By cook's line
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses.
01B-01-4    High Priority - Dented/rusted cans present. See stop sale.
29-33-4    High Priority - Duct tape used to repair plumbing.
12A-07-4    High Priority - Employee failed to wash hands before putting on gloves to work with food.
22-21-4    Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
11-07-4    Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
01C-10-4    Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Corrected On-Site**
31A-13-4    Intermediate - Employee used handwash sink as a dump sink.
22-22-4    Intermediate - Encrusted material on can opener blade.
31A-02-4    Intermediate - Handwash sink not accessible for employee use due to being blocked by rack on wheels with rice cooker on it
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing, washing can opener
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Spilled sauces
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-03-4    Intermediate - No soap provided at handwash sink. Employee bathroom
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.
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1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395