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Name: GREAT WALL CHINESE TAKEOUT License Number: SEA6214921
Rank: Seating License Expiration Date: 02/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 1127 N 62 AVE

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 07/15/2013 Met Inspection Standards
During This Visit
More information about inspections.
3 7 14
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. In dry food products.
23-06-4    Basic - Build-up of raw meat debris and splash on reach in freezer shelves.
24-06-4    Basic - Clean meat grinder parts stored in dirty bin on lower prep table shelf.
08B-44-4    Basic - Containers of sauces of food stored on floor in kitchen and uncovered. Lids put on containers during inspection.
08B-49-4    Basic - Employee personal food not properly identified and segregated from food to be served to the public. Raw, whole fish in chest freezer. **Repeat Violation**
16-13-4    Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed scoop for dry food bin washed and rinsed in empty 3 bay sink. Bays were not properly filled for 3 stage wash, rinse, sanitize.
14-13-4    Basic - Food-contact surface not smooth and easily cleanable. Cut down gallon container used as a scoop. Handle and neck not designed for reuse, proper cleaning. Cardboard box cut down and used as food container cover, contacting food. **Corrected On-Site**
10-17-4    Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-01-4    Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoops in dry food products? **Corrected On-Site**
23-05-4    Basic - Meat residue on shelf of reach in freezer where raw meat was stored unwrapped, directly on shelf next to packaged plant food.
02D-06-4    Basic - Packaged food has no English labeling. Large white containers of various grain products have Chinese label with English labels rubbed off. **Corrected On-Site**
08B-26-4    Basic - Raw meat not covered or wrapped in upright freezer and is stored directly on shelving. **Corrected On-Site**
14-05-4    Basic - Soiled paper used to line food-contact shelves at bottom of prep table where dry storage goods are held.
13-03-4    Basic - Two cooks with no hair restraint while engaging in food preparation. **Corrected On-Site**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked battered meats cooling on cookline. **Corrected On-Site**
08A-18-4    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged. Raw chicken over raw beef on wrapped sheet trays in reach in freezer.
03A-04-4    High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
31A-14-4    Intermediate - Employee rinsed utensil in handwash sink. Dry food scoop. **Corrected On-Site**
22-22-4    Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
05-07-4    Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Thermometer reads 20°F in ice water that is 32°F.
31A-09-4    Intermediate - Handwash sink not accessible for employee use at all times. One hand wash sink blocked by saran wrap box stored on basin. Another hand wash sink filled with utensils. **Corrected On-Site**
53A-14-4    Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Unclear about when to use 3 bay sink for wash, rinse, sanitize. Observed dishes washed and rinsed only. Upon questioning of process, operator mentioned that 3 bay is used at the end of the night. Operator did not seem clear that all dishes and utensils need to be properly washed, rinsed and sanitized at all times of sink use.
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. Egg roll in bulk volume in walk in cooler.
22-07-4    Intermediate - Slicer blade guard soiled with old food debris at back of slicer blade.
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