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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 02/04/2014 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
10 3 13
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
02D-10-4    Basic - Bag/container of unrecognizable prepared food not identified by common name. Salmon used for sushi not labeled. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler. Open containers of soy sauce . **Admin Complaint** **Corrected On-Site** **Repeat Violation**
40-07-4    Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Motorcycle Helmet stored next to scale in rear prep area shelving. **Corrected On-Site**
13-07-4    Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing bracelets. **Corrected On-Site**
08B-30-4    Basic - Food stored in dry storage area not covered. Bag of mushrooms. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
36-13-4    Basic - Grease accumulated under cooking equipment. At cookline and in grill station in buffet area.
10-01-4    Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. At avocado mix container in sushi bar. **Corrected On-Site**
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons in rear prep area. Water removed from container. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
14-40-4    Basic - Nonfood-contact equipment in poor repair. Rusted door hinge on ice machine.
14-29-4    Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To store fish at walk-in freezer. **Corrected On-Site**
06-05-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Beef at prep sink in rear prep area. Water turned on. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
08B-13-4    Basic - Stored food not covered in walk-in cooler. Prepped onions. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
36-72-4    Basic - Walk-in cooler floor soiled with drippings from raw Salmon falling from speed rack. **Corrected On-Site**
03C-44-4    High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. Chicken Cooked to 132° F. Sent back to continue cooking process. 2nd temperature at 169° F. **Corrected On-Site**
01B-01-4    High Priority - Dented/rusted cans present. Removed from dry storage and placed in managers office to return for credit from purveyor. **Corrected On-Site**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter at 55° F at cookline under no temperature control. Time mark. Must discard within 4 hours from leaving temperature control. Corrective action taken. Shrimp at 62° F atPepsi Cooler near cookline. Food discarded by operator. Corrective action taken.
03F-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Cooked chicken on speed rack at cookline. Timer started. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
03B-01-4    High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Wontons at 96° F and chicken on skewer at 121° F at steam tables on buffet area. **Admin Complaint** **Repeat Violation**
08A-22-4    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw shrimp at Beverage Air cooler at cookline. **Corrected On-Site**
35A-04-4    High Priority - Rodent activity present as evidenced by rodent droppings found. 3 dry rodent droppings observed in electrical room floor near dry storage room. Droppings Picked up and placed in trash . **Admin Complaint** **Corrected On-Site** **Repeat Violation**
08B-01-4    High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. For rice pot. **Repeat Violation**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Shrimp at 62° F at Pepsi Cooler. Food discarded. **Corrected On-Site**
41-27-4    High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At 200 ppm chlorine. **Corrected On-Site**
22-05-4    Intermediate - Cutting board(s) stained/soiled. At cookline flip top cooler. **Admin Complaint** **Repeat Violation**
12A-03-4    Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands on prep sink in sushi bar area. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Use to rinse knife at cookline. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395