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Licensee
Name: CHINA LEE BUFFET License Number: SEA5202604
Rank: Seating License Expiration Date: 06/01/2023
Primary Status: Closed Secondary Status:
Location Address: 3743 E SILVER SPRINGS BLVD
OCALA, FL 34470

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 01/27/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
9 6 14
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. Multiple bowls without handle inside rice and flour containers, Employee removed the bowls. **Corrected On-Site** **Admin Complaint**
08B-44-4    Basic - Case/container/bag of food stored on floor in kitchen. Oil containers on floor at the kitchen area, next to dry shelf and oven. Also plastic bucket with potatoes and frozen boiled clam case in front of stove. Employee moved items to WIC. **Admin Complaint**
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent and ceiling tiles above three compartment sink heavily soiled with accumulation of greasy dust.
36-03-4    Basic - Cove molding at floor/wall juncture broken/missing. Multiple cove molding in disrepair around the kitchen area.
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 employee drinks with no lid and no straw inside RIC at the cook line (bottom) and also in server station. **Admin Complaint**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple containers above three compartment sink and plates in buffet station.
23-07-4    Basic - Gaskets with slimy/mold-like build-up. Multiple RIC gaskets heavily soiled and with slimy/mold-like substance.
10-17-4    Basic - In-use knife/knives stored in cracks between pieces of equipment. Four knife stored between RIC and prep table with rice cooker.
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board. At the cook line.
14-31-4    Basic - Nonfood-grade bags used in direct contact with food. Happy face bag in sushi RIC with wasabi. **Admin Complaint**
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Case of frozen boiled clams under stove at the kitchen area, Employee moved to WIC. **Corrected On-Site**
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. RIC gasket at the cook line, in front of fryer.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloth in kitchen area also at sushi bar. **Admin Complaint**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Multiple white powders no labeled as sugar, salt or MsG at the sushi bar area and kitchen area.
22-45-4    High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Big pot, Inspector explained the correct way for wash/rinse and sanitized, employee sanitized part of the pot but not completely and started to put food inside the pot before air dry, Inspector stopped the operation.
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Two flying insects at the kitchen area, also one at dining area.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. RIC at the sushi bar, flan egg 44°-45°, eel 44°. At the kitchen area; under prep table, cooked chicken 56°, employee established he moved about of WIC 1hr ago because he will use later. Inspector explained he need to start to work with those items. **Admin Complaint**
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. Buffet station board (34 items) with yesterday time (01/26/2017), last time marked for 13 items at 2:00 pm, 9 items marked 1:30pm and 11 items marked 1:00pm, 2 items time marked 12:30. Arriving time 12:09, none of today food on buffet station and sushi station with time marked, Employee established she forgot to write the today's time marked for all food. During this inspection Manager time marked all items 10:30AM. **Corrected On-Site** **Admin Complaint**
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. In WIF, raw chicken above raw beef and raw pork, Employee stored correctly. **Corrected On-Site**
08A-09-4    High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. In WIC, raw chicken above cut onions and above shrimps, Employee stored correctly. **Corrected On-Site**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. RIC at the cook line (glass door), raw pool eggs in container on top of shredded cheese, Manager removed the eggs. **Corrected On-Site**
03A-04-4    High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Raw she'll eggs (4dozen) under prep table at the cook line 68°, manager established employee moved the eggs 1 ago, Employee moved to WIC. **Corrective Action Taken**
41-09-4    High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. WD40 on shelf above RIC and near prep table area with peeled eggs.
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Hand wash sink at the sushi bar area, metal sponge stored inside.
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Multiple RIC at the cook line heavily soiled.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in Any Handwash sink at the cook line and also at the Sushi bar area and server station, Manager established they run out of towels, Manager provide small napkins. **Corrected On-Site**
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. RIC at the cook line; chicken made 01/27/2017 in the morning, no date marked. **Admin Complaint**
53B-14-5    Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 4 employee training expired.
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Next to dish machine, spray bottle with yellow liquid not labeled.
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