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Licensee
Name: DAVID SHIN JU JAPANESE BUFFET License Number: SEA6020534
Rank: Seating License Expiration Date: 12/01/2015
Primary Status: Current Secondary Status: Active
Location Address: 7875 GLADES RD
BOCA RATON, FL 33434

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 03/06/2014 Met Inspection Standards
During This Visit
More information about inspections.
1 3 4
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
24-02-4    Basic - Clean cups/glasses not properly air dried - wet nesting.
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Phone on the table by the fryer at the buffet line. **Corrected On-Site**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
23-12-4    Basic - shelves soiled with encrusted food debris.
12A-04-4    High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
22-05-4    Intermediate - Cutting board(s) stained/soiled.
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. In the kitchen and fish washing areas.
03D-16-4    Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked shrimp covered set 69°. Manager added ice to container . Revisited at end of inspection shrimp was at 43° **Corrected On-Site**
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1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395