Licensing Portal - Inspection Details
Click here to access the department's home page
     Log On
   Search for a Licensee
   Apply for a License
   View Application Status
   Find Exam Information
   File a Complaint
   AB&T Delinquent
    Invoice & Activity
    List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Name: KING BUFFET OF PENSACOLA LLC License Number: SEA2705959
Rank: Seating License Expiration Date: 06/01/2021
Primary Status: Current Secondary Status: Active
Location Address: 3 W NINE MILE RD STE 2

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 01/17/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
4 7 17
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
23-25-4    Basic - Build-up of grease/dust/debris on hood/filters. **Warning**
24-14-4    Basic - Clean utensils stored between equipment and wall: knives by three-compartment sink. **Warning**
14-09-4    Basic - Cutting board is stained/has cut marks and is no longer cleanable: all in view. **Warning**
08B-20-4    Basic - Damaged food not properly segregated: dented #10 cans of fruit. **Corrected On-Site** **Warning**
14-17-4    Basic - Dry storage shelves / can openers with rust that has pitted the surface. **Warning**
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: multiple. **Warning**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting: cups in wait stations. **Warning**
08B-38-4    Basic - Food stored on floor: bucket of raw potatoes, box of raw green beans. **Corrected On-Site** **Warning**
23-07-4    Basic - Gaskets with slimy/mold-like or food debris build-up: select units. **Warning**
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: sugar scoop. **Corrected On-Site** **Warning**
14-40-4    Basic - Nonfood-contact equipment in poor repair: lids of both reach-in chest freezers in dry storage. **Warning**
23-05-4    Basic - Soil residue build-up on nonfood-contact surface: exterior of bulk containers. **Warning**
08B-14-4    Basic - Stored food not covered in walk-in freezer: one tray of raw chicken, one tray of raw shrimp. **Warning**
14-41-4    Basic - Walk-in freezer / reach-in cooler (main cookline unit) gasket torn/in disrepair. **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
21-38-4    Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name: raw sushi fish: tuna, salmon. **Warning**
08B-02-4    High Priority - Food not properly protected from contamination: shell eggs in walk-in cooler stored with eggs shells. **Corrected On-Site** **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41°: cookline: gravy 76° / served cooler: cut melon 55°/56° / hibachi: shell eggs 51°, noodles 47°, rice noodles 48°, raw beef 40°, raw chicken 41° / sushi: tuna 54°, krab 55°, cream cheese 46°, spicy salmon 56° (all products less than two hours) **Warning**
08A-02-5    High Priority - Raw animal food stored over or with ready-to-eat food in walk-in freezer - not all products commercially packaged: raw beef over raw seafood. **Corrected On-Site** **Warning**
08A-09-4    High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler: raw chicken over sauce buckets. **Corrected On-Site** **Warning**
22-20-4    Intermediate - Accumulation of black/brown mold-like substance in the interior of the ice machine: kitchen unit (ice only used for cooling, not as food), left wait station. **Repeat Violation** **Warning**
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink: both on sushi/hibachi line. **Corrective Action Taken** **Warning**
52-01-4    Intermediate - Identity of food or food product misrepresented: imitation crab not identified on menu: crab stick sushi, crab rangoons. **Warning**
02B-04-4    Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient: sushi containing raw fish not specified on menus. **Warning**
53A-05-5    Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink: paper towels at corner handwash sink on cookline. **Corrected On-Site** **Warning**
14-77-5    Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired: melon cooler reading 50° on inspector's ambient thermometer. **Warning**
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395