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Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: NEW CHINA BUFFET License Number: SEA6012010
Rank: Seating License Expiration Date: 12/01/2014
Primary Status: Current Secondary Status: Active
Location Address: 5841 LAKE WORTH RD
GREENACRES, FL 33463

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 08/23/2013 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
8 9 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
14-01-4    Basic - Bowl or other container with no handle used to dispense food. At rice container, soy sauce container , garlic container and flour container. **Warning**
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving under steam table in sushi bar and under cabinets in server station. **Warning**
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Noodles , onions, potatoes, cabbage and chicken on floor at walkin cooler near cookline. Water melon on floor at walkin freezer. **Warning**
36-33-4    Basic - Ceiling tile in disrepair. Water damaged ceiling tiles by walkin freezer. **Warning**
01C-06-4    Basic - Clams/mussels/oysters removed from original container for long-term storage. At walkin cooler in rear prep area. **Warning**
24-06-4    Basic - Clean utensils or equipment stored in dirty rack. Knives and utensils on dirty racks in cookline area. **Warning**
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Charger on top of plates in dishwashing area. Keys stored in food storage shelving. Personal items stored next to tea pots in servers station. **Warning**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
23-19-4    Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Employee cooler in servers station. **Warning**
08B-27-4    Basic - Food placed in soiled container/equipment. Spices in dirty container at cookline. **Warning**
14-38-4    Basic - Food storage container/container lid cracked or broken. Wonton container inside cookline glass door cooler. **Warning**
08B-30-4    Basic - Food stored in dry storage area not covered. MSG container in dry storage area. **Warning**
08B-12-4    Basic - Food stored in holding unit not covered. Onion rings and spring rolls held over night at FRIGIDAIRE freezer near kitchen entry way. **Warning**
23-07-4    Basic - Gaskets with slimy/mold-like build-up. At FRIGIDAIRE freezer by back door and at FRIGIDAIRE freezer at cookline near entry way. **Warning**
10-17-4    Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in gap between table and cooler at cookline. **Warning**
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Thongs in servers station . **Warning**
14-29-4    Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used to store wontons and fish at FRIGIDAIRE freezer near back door. **Warning**
25-32-4    Basic - Reuse of single-service articles. Reuse of tofu containers to store prepped veggies and meat. **Warning**
42-05-4    Basic - Storage of tools on shelf above or with clean equipment and utensils. In rear prep area. **Warning**
08B-13-4    Basic - Stored food not covered in walk-in cooler. Prepped veggies, ribs, chicken cooked, raw chicken , shrimp, crab, mussels and stuffing at walkin cooler near cookline. Mussels , stuffed mushrooms, stuffed oysters on floor at walkin cooler in rear prep area. Raw chicken and Onion ring not covered at walkin freezer. **Warning**
14-12-4    Basic - Utensils in poor condition. Can opener and stand rusted. **Warning**
14-17-4    Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
36-25-4    Basic - Wall in disrepair. Near HANDWASH sink in dishwashing area. **Warning**
29-23-4    Basic - Water leaking from faucet/faucet handle. At 3 compartment sink. **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
02D-07-4    Basic - Working container of food not labeled in English. MSG container and garlic container. Sushi fish not labeled. **Warning**
12A-06-4    High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
12A-25-4    High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched nose and failed to wash hand prior to handling clean utensils . **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. Sushi rolls at 66° F at sushi bar. Time mark. Provided application for time as a public health control. Must discard within 4 hours from leaving temperature control. **Corrected On-Site** **Warning**
03B-01-4    High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fish at 90° F in sushi bar under no temperature control. Place in oven to maintain 135° F or above. **Corrected On-Site** **Warning**
08A-01-4    High Priority - Raw animal food stored over cooked food. Raw chicken over pork at walkin cooler near cookline. **Warning**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Raw fish over corn at walkin freezer. **Warning**
08A-21-4    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef at walkin cooler near cookline. **Warning**
03A-04-4    High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. At cookline. **Corrected On-Site** **Warning**
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sushi fish not date marked. **Warning**
22-05-4    Intermediate - Cutting board(s) stained/soiled. At cookline cooler. **Warning**
22-22-4    Intermediate - Encrusted material on can opener blade. **Warning**
31A-09-4    Intermediate - Handwash sink not accessible for employee use at all times. Obstructed by utensil racks in dishwashing area. **Corrected On-Site** **Warning**
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Used to store bucket in servers station. **Warning**
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. FRIGIDAIRE freezer by kitchen entryway and cookline flip top cooler. **Warning**
03F-10-4    Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For sushi rice. **Warning**
22-18-4    Intermediate - Soil residue in food storage containers. Wonton storage container at glass door cooler in cookline. **Warning**
22-16-4    Intermediate - Walk-in cooler shelves soiled with food debris. **Warning**
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1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395