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Licensee
Name: TOP'S CHINA BUFFET License Number: SEA3912263
Rank: Seating License Expiration Date: 02/01/2021
Primary Status: Closed Secondary Status: Change Owner Pending
Location Address: 1528 W BRANDON BLVD
BRANDON, FL 33511

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 10/03/2014 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
6 8 19
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. **Corrected On-Site** **Repeat Violation**
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site** **Repeat Violation**
32-12-4    Basic - Covered waste receptacle not provided in women's bathroom.
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
08B-38-4    Basic - Food stored on floor. Bulk oil, tea, soup **Corrected On-Site** **Repeat Violation**
21-10-4    Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
14-31-4    Basic - Nonfood-grade bags used in direct contact with food. **Repeat Violation**
12B-13-4    Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
21-35-4    Basic - Paper towel used as liner for food container. Raw octopus
25-43-4    Basic - Plastic jug cut in half and reused as scoop. **Repeat Violation**
29-08-4    Basic - Plumbing system in disrepair. Hand wash sink near prep and PPM 3 compartment sink
06-05-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. frog's legs **Corrected On-Site** **Repeat Violation**
25-35-4    Basic - Reuse of single-use articles. Plastic containers as scoops **Repeat Violation**
23-09-4    Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
08B-13-4    Basic - Stored food not covered in walk-in cooler. **Repeat Violation**
08B-14-4    Basic - Stored food not covered in walk-in freezer. **Repeat Violation**
23-10-4    Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
02D-01-4    Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
03B-02-4    High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.
22-41-4    High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
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 and the time removed from temperature control cannot be determined. See stop sale. **Repeat Violation**
08A-14-4    High Priority - Raw animal food not separated from ready-to-eat food during preparation. Cutting raw beef next to raw cabbage filling
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
11-07-4    Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
31A-13-4    Intermediate - Employee used handwash sink as a dump sink.
22-22-4    Intermediate - Encrusted material on can opener blade. **Repeat Violation**
31A-02-4    Intermediate - Handwash sink not accessible for employee use due to being blocked by rolling cart with sushi rice **Corrected On-Site** **Repeat Violation**
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
14-77-4    Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. At sushi make station
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. **Repeat Violation**
14-76-4    Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
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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.