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Licensee
Name: CHINA BUFFET License Number: SEA2328689
Rank: Seating License Expiration Date: 10/01/2024
Primary Status: Current Secondary Status: Active
Location Address: 18690 NW 67 AVE
HIALEAH, FL 33015

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 04/27/2017 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
16-21-4    Basic - - From inspection on 2017-04-26: Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection on 2017-04-27: Observed exterior of machine soiled **Time Extended**
23-16-4    Basic - - From inspection on 2017-04-26: Basic - Accumulation of food debris/soil residue on paper towel and/or soap dispenser. - From follow-up inspection on 2017-04-27: **Time Extended**
24-06-4    Basic - - From inspection on 2017-04-26: Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean utensils in dirty bus tub left of 1 door glass cooler - From follow-up inspection on 2017-04-27: Observed utensils stored in dirty bus tub **Time Extended**
36-03-4    Basic - - From inspection on 2017-04-26: Basic - Cove molding at floor/wall juncture broken/missing. Many areas throughout kitchen - From follow-up inspection on 2017-04-27: Observed no cove base many areas **Time Extended**
13-03-4    Basic - - From inspection on 2017-04-26: Basic - Employee with no hair restraint while engaging in food preparation. 2 cooks in kitchen - From follow-up inspection on 2017-04-27: Observed cooks without hair covered **Time Extended**
35B-01-4    Basic - - From inspection on 2017-04-26: Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection on 2017-04-27: Observed gap under door **Time Extended**
36-22-4    Basic - - From inspection on 2017-04-26: Basic - Floor area(s) covered with standing water. Dishwasher area - From follow-up inspection on 2017-04-27: Observed dishwasher floor areas standing water **Time Extended**
36-12-4    Basic - - From inspection on 2017-04-26: Basic - Floors not constructed to be easily cleanable. Hibachi room - From follow-up inspection on 2017-04-27: **Time Extended**
23-22-4    Basic - - From inspection on 2017-04-26: Basic - Food debris/dust/soil residue on dry storage shelves. - From follow-up inspection on 2017-04-27: Observed soiled shelves **Time Extended**
36-14-4    Basic - - From inspection on 2017-04-26: Basic - Grease accumulated on kitchen floor and/or under cooking equipment - From follow-up inspection on 2017-04-27: **Time Extended**
22-08-4    Basic - - From inspection on 2017-04-26: Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. - From follow-up inspection on 2017-04-27: **Time Extended**
21-10-4    Basic - - From inspection on 2017-04-26: Basic - Soiled dry wiping cloth in use. - From follow-up inspection on 2017-04-27: Observed soiled cloths in use **Time Extended**
23-09-4    Basic - - From inspection on 2017-04-26: Basic - Soiled reach-in cooler gaskets. 2 door glass cooler - From follow-up inspection on 2017-04-27: Observed soiled gaskets **Time Extended**
08B-14-4    Basic - - From inspection on 2017-04-26: Basic - Stored food not covered in walk-in freezer. Sheet pans of won tons, crab Rangoon, shrimp - From follow-up inspection on 2017-04-27: Observed many pans uncovered Walkin cooler **Time Extended**
33-31-5    Basic - - From inspection on 2017-04-26: Basic - Unnecessary items/unused equipment on the premises. Unused broken oven used for coat storage hibachi grill area Broken ice machine server area - From follow-up inspection on 2017-04-27: Observed broken oven **Time Extended**
36-72-4    Basic - - From inspection on 2017-04-26: Basic - Walk-in cooler/walk-in freezer floor soiled. Both Walkin 1 and freezer - From follow-up inspection on 2017-04-27: Observed soiled floors **Time Extended**
36-26-4    Basic - - From inspection on 2017-04-26: Basic - Wall soiled with accumulated black debris in dishwashing area. - From follow-up inspection on 2017-04-27: **Time Extended**
36-27-5    Basic - - From inspection on 2017-04-26: Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cook line - From follow-up inspection on 2017-04-27: **Time Extended**
16-05-4    Basic - - From inspection on 2017-04-26: Basic - Wash/Rinse/Sanitizing solution not maintained clean. Wash, rinse, sanitizer all very soiled - From follow-up inspection on 2017-04-27: Observed very soiled wash, rinse, sanitizer water **Time Extended**
42-01-4    Basic - - From inspection on 2017-04-26: Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection on 2017-04-27: Observed mop not stored properly **Time Extended**
21-12-4    Basic - - From inspection on 2017-04-26: Basic - Wet wiping cloth not stored in sanitizing solution between uses. - From follow-up inspection on 2017-04-27: Observed wet cloth not stored in sanitizing solution **Time Extended**
12A-07-4    High Priority - - From inspection on 2017-04-26: High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. 2 cooks - From follow-up inspection on 2017-04-27: Did not observe cook wash hands before donning gloves **Time Extended**
12A-04-5    High Priority - - From inspection on 2017-04-26: High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Dishwasher - From follow-up inspection on 2017-04-27: Observed dishwasher handling dirty water, then clean wares, no handwash **Time Extended**
22-22-4    Intermediate - - From inspection on 2017-04-26: Intermediate - Encrusted material on can opener blade. - From follow-up inspection on 2017-04-27: Observed can opener soiled **Time Extended**
22-28-4    Intermediate - - From inspection on 2017-04-26: Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Both glass door coolers cook line left, glass cooler sushi area - From follow-up inspection on 2017-04-27: **Time Extended**
05-10-4    Intermediate - - From inspection on 2017-04-26: Intermediate - Probe thermometer not used to ensure proper food temperatures. Cook does not know where thermometer is - From follow-up inspection on 2017-04-27: **Time Extended**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

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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.