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Licensee
Name: NO 1 CHINA BUFFET License Number: SEA3916921
Rank: Seating License Expiration Date: 02/01/2025
Primary Status: Current Secondary Status: Active
Location Address: 8857 N FLORIDA AVE #6-152 NORTHGATE
TAMPA, FL 33604

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 10/11/2016 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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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
23-16-4    Basic - - From inspection on 2016-10-10: Basic - Accumulation of food debris/soil residue on paper towel and/or soap dispenser. Cooks line **Warning** - From follow-up inspection on 2016-10-11: **Time Extended**
36-40-5    Basic - - From inspection on 2016-10-10: Basic - Attached equipment soiled with accumulated dust, grease, or food debris. Next to fryers **Warning** - From follow-up inspection on 2016-10-11: **Time Extended**
14-01-4    Basic - - From inspection on 2016-10-10: Basic - Bowl or other container with no handle used to dispense food. Bulk bin **Repeat Violation** **Warning** - From follow-up inspection on 2016-10-11: **Admin Complaint**
23-25-4    Basic - - From inspection on 2016-10-10: Basic - Build-up of grease/dust/debris on hood filters. **Warning** - From follow-up inspection on 2016-10-11: **Time Extended**
14-45-4    Basic - - From inspection on 2016-10-10: Basic - Cardboard used to line nonfood-contact shelves. Under prep table **Warning** - From follow-up inspection on 2016-10-11: **Time Extended**
08B-44-4    Basic - - From inspection on 2016-10-10: Basic - Case/container/bag of food stored on floor in kitchen. Cooking oil, soda **Repeat Violation** **Warning** - From follow-up inspection on 2016-10-11: Cooking oil, sauce **Admin Complaint**
08B-45-4    Basic - - From inspection on 2016-10-10: Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Raw chicken, potatoes **Warning** - From follow-up inspection on 2016-10-11: **Time Extended**
12B-12-4    Basic - - From inspection on 2016-10-10: 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. **Repeat Violation** **Warning** - From follow-up inspection on 2016-10-11: **Admin Complaint**
13-03-4    Basic - - From inspection on 2016-10-10: Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning** - From follow-up inspection on 2016-10-11: **Admin Complaint**
35B-01-4    Basic - - From inspection on 2016-10-10: Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door **Warning** - From follow-up inspection on 2016-10-11: **Time Extended**
08B-27-4    High Priority - - From inspection on 2016-10-10: Basic - Food placed in soiled container/equipment. Cleaned mushrooms placed in soiled box **Corrected On-Site** **Warning** - From follow-up inspection on 2016-10-11: **Time Extended**
10-01-4    Basic - - From inspection on 2016-10-10: 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. Rice **Repeat Violation** **Warning** - From follow-up inspection on 2016-10-11: **Admin Complaint**
31B-04-4    Basic - - From inspection on 2016-10-10: Basic - No handwashing sign provided at a hand sink used by food employees. Multiple Hws **Warning** - From follow-up inspection on 2016-10-11: **Time Extended**
14-31-4    Basic - - From inspection on 2016-10-10: Basic - Nonfood-grade bags used in direct contact with food. WIF **Repeat Violation** **Warning** - From follow-up inspection on 2016-10-11: **Admin Complaint**
25-43-4    Basic - - From inspection on 2016-10-10: Basic - Plastic jug cut in half and reused as scoop. **Warning** - From follow-up inspection on 2016-10-11: **Time Extended**
06-04-4    Basic - - From inspection on 2016-10-10: Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pork 59°F, on rack in kitchen **Repeat Violation** **Warning** - From follow-up inspection on 2016-10-11: Imitation crab meat (oyster bay supreme flakes) 73°F, pollack 33°F, **Admin Complaint**
06-05-4    Basic - - From inspection on 2016-10-10: Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection on 2016-10-11: **Admin Complaint**
23-10-4    Basic - - From inspection on 2016-10-10: Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up. **Repeat Violation** **Warning** - From follow-up inspection on 2016-10-11: **Admin Complaint**
21-12-4    Basic - - From inspection on 2016-10-10: Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning** - From follow-up inspection on 2016-10-11: **Admin Complaint**
29-44-4    High Priority - - From inspection on 2016-10-10: High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Hws cooks line **Warning** - From follow-up inspection on 2016-10-11: **Time Extended**
12A-19-4    High Priority - - From inspection on 2016-10-10: High Priority - Employee washed hands with cold water.cook **Warning** - From follow-up inspection on 2016-10-11: **Time Extended**
12A-20-4    High Priority - - From inspection on 2016-10-10: High Priority - Employee washed hands with no soap. Cook **Warning** - From follow-up inspection on 2016-10-11: **Admin Complaint**
03A-02-4    High Priority - - From inspection on 2016-10-10: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler cooks line raw beef 45°F, raw chicken 45°F, sushi bar sushi rolls(crab, cheese) 62°F, operator placed ice on items in reach in cooler. **Repeat Violation** **Admin Complaint** - From follow-up inspection on 2016-10-11: beef 40°F, raw chicken 40°F, noddles 39°F, steak 45°F, Tofo 35°F, cooks line fresh garlic and oil 45°F, items placed on ice **Admin Complaint** **Corrective Action Taken**
03B-01-4    High Priority - - From inspection on 2016-10-10: High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Chicken wings 74°F, **Repeat Violation** **Warning** - From follow-up inspection on 2016-10-11: Fried crab meat 102°F, fried shrimp 108°F, fried chicken wings 110°F, chicken on a stick 104°F, noodles 126-128°F, **Admin Complaint**
08A-22-4    High Priority - - From inspection on 2016-10-10: High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Two door reach in cooler **Warning** - From follow-up inspection on 2016-10-11: **Time Extended**
12A-03-4    Intermediate - - From inspection on 2016-10-10: Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink **Repeat Violation** **Warning** - From follow-up inspection on 2016-10-11: **Admin Complaint**
31B-02-4    Intermediate - - From inspection on 2016-10-10: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All Hws in kitchen **Warning** - From follow-up inspection on 2016-10-11: **Time Extended**
02C-04-4    Intermediate - - From inspection on 2016-10-10: Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Wong ton, egg roll, fried crab various items **Warning** - From follow-up inspection on 2016-10-11: **Time Extended**
02C-02-4    Intermediate - - From inspection on 2016-10-10: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.chicken taco, cooked chicken, spring roll, stuffed mushrooms, items in WIC and ric **Repeat Violation** **Warning** - From follow-up inspection on 2016-10-11: **Admin Complaint**
22-18-4    Intermediate - - From inspection on 2016-10-10: Intermediate - Soil residue in food storage containers. Bulk flour bin **Warning** - From follow-up inspection on 2016-10-11: **Time Extended**
41-17-4    Intermediate - - From inspection on 2016-10-10: Intermediate - Spray bottle containing toxic substance not labeled.pink liquid **Repeat Violation** **Warning** - From follow-up inspection on 2016-10-11: **Admin Complaint**
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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.