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Licensee
Name: TEPPANYAKI GRILL & SUPREME BUFFET License Number: SEA6216892
Rank: Seating License Expiration Date: 02/01/2018
Primary Status: Ownership Changed Secondary Status:
Location Address: 391 34 ST N
ST. PETERSBURG, FL 33713

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 04/24/2014 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
7 2 13
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
36-36-4    Basic - Ceiling tile missing. In different places throughout.
24-10-4    Basic - Clean knives/utensils stored in crevices between equipment. Butcher knives between prep tables in back.
12B-12-4    Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. In reach in cooler on cooks line. Open beverage, Monster canned drink in carrots on cooks Line. **Corrected On-Site**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. Pans/dishes In dish area.
36-15-4    Basic - Food debris accumulated on kitchen floor. Throughout kitchen. Rotted cabbage head behind prep table near back door.
08B-36-4    Basic - Food stored in a location that is exposed to splash. Cabbage and bagged onions under prep table where raw meat being prepped. Meat juices dripping off of prep table.
10-08-4    Basic - Ice scoop handle in contact with ice. At server station.
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water 84°
33-16-4    Basic - Open dumpster lid.
35B-05-4    Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open during inspection.
06-05-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water and at room temperature. Turkeys being thawed in standing water in 3 comp in prep area. Raw chicken breast being thawed at room temperature on speed rack outside of walk-in.
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. Mold like substance on front vent of cooler motor in raw meats walk in.
23-12-4    Basic - Walk-in cooler shelves soiled with encrusted food debris. In both walk in coolers.
08B-02-4    High Priority - Displayed food not properly protected from contamination. Cookies, wontons, tofu on buffet line held out from under sneeze guards.
35A-02-4    High Priority - Live, small flying insects in food preparation area. In and around onions and cabbage in prep area. To many to count.
41-05-4    High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid roach spray in dish area.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu for miso soup 87°. Tofu added to operators TPHC document and will be changed out at same established times as other buffet items. Operator discarded tofu on buffet line.
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Prep table used for cutting raw proteins above cases of cabbage and bagged onions.
35A-05-4    High Priority - Roach activity present as evidenced by live roaches found. 26 live roach found inside soap dispensing machine in dish area. 11 live roaches found under and around dishmachine in dish area. 14 live roaches found on shelving above 3 compartment sink and at end of dish line. (Clean silverware, bus tubs and Collanders sitting on cardboard lined shelves.
35A-04-4    High Priority - Rodent activity present as evidenced by rodent droppings found. 22 old dry droppings found under prep tables and under rack of canned goods beside emergency exit
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Cooked pork being cooled with ice in large handwash sink on cooks line.
31B-03-4    Intermediate - No soap provided at handwash sink. In employee restroom.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.