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Licensee
Name: POC BUFFET & GRILL License Number: SEA1621242
Rank: Seating License Expiration Date: 12/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 1651 BONAVENTURE BLVD
WESTON, FL 33326

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 04/07/2017 Met Inspection Standards
During This Visit
More information about inspections.
3 2 5
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
36-22-4    Basic - Floor area(s) covered with standing water in dish area. **Repeat Violation**
10-17-4    Basic - In-use knife/knives stored in cracks between pieces of equipment in back prep area. **Repeat Violation**
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 71°F, manager sent utensils to dish area. Replaced with cleaned utensils in dry container. **Corrective Action Taken**
08B-17-4    Basic - Unwashed fruits/vegetables stored over ready-to-eat food in walk in cooler.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses buy sushi bar. **Repeat Violation**
12A-04-5    High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Dishwasher use bare hands to handle dirty dishes and the removed clean dishes from machine. Advised employee to wash hands between each task.
12A-05-4    High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees drank from a can with gloves on then engaged in cutting green onions. (Onions are used to sprinkle on top of rice). Employee removed gloves and washed hands. **Corrective Action Taken**
08A-10-4    High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Tuna over noodle salad in M3 unit next to walk in cooler. Manager moved tuna to bottom shelf. **Corrected On-Site**
03F-10-4    Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. No proof of written plan for cold food. quinoa at 52°F, tomato and mozzarella cheese at 49°F, flan at 61°F per manager food is tracked with time. Food was added to the hot food time list.**Corrective Action Taken** **Corrective Action Taken**
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. Seafood salad made Tuesday with old label marked 3-31-17. Manager removed old labeled and wrote correct date. **Corrected On-Site**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395