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Licensee
Name: CHINA 1 License Number: SEA6113260
Rank: Seating License Expiration Date: 02/01/2016
Primary Status: Current Secondary Status: Active
Location Address: 12850 US HWY 301
DADE CITY, FL 33525

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 07/28/2014 Met Inspection Standards
During This Visit
More information about inspections.
8 3 23
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
32-21-4    Basic - Bathroom door not self-closing. Employee's.
14-01-4    Basic - Bowl or other container with no handle used to dispense food.
14-45-4    Basic - Cardboard used to line nonfood-contact shelves.
08B-44-4    Basic - Case/container/bag of food stored on floor in kitchen.
36-37-4    Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
36-33-4    Basic - Ceiling tile in disrepair. Water stain.
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation.
14-38-4    Basic - Food storage container/container lid cracked or broken.
33-20-4    Basic - Grease on the ground and/or pad around grease receptacle.
36-24-4    Basic - Hole in wall. Employee's restroom.
14-69-4    Basic - Ice buildup in reach-in freezer.
36-62-4    Basic - Light not functioning. Rear.
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Rear.
05-17-4    Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
21-35-4    Basic - Paper manu used as liner for food container.
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair.
23-14-4    Basic - Shelf under preparation table rust.
25-18-4    Basic - Single-service articles stored in toilet/rest room.
23-09-4    Basic - Soiled reach-in cooler gaskets.
08B-26-4    Basic - Stored food not covered in chest freezer and reach in freezer.
08B-13-4    Basic - Stored food not covered in walk-in cooler.
23-12-4    Basic - Walk-in cooler shelves soiled with encrusted food debris.
14-17-4    Basic - Walk-in cooler shelves with rust that has pitted the surface.
03A-08-4    High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Fried chicken and pork. **Corrected On-Site**
03A-10-4    High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
03A-27-4    High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
08A-06-4    High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Walk in cooler.
14-15-4    High Priority - Nonfood-grade containers used for food storage - direct contact with food.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch and!water, Eggrolls. **Corrected On-Site**
08A-09-4    High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
08A-21-4    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
53B-13-4    Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Walk in cooler.
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1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395