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Licensee
Name:
HARRY BUFFALO ORLANDO
License Number:
SEA5812620
Rank:
Seating
License Expiration Date:
04/01/2024
Primary Status:
Closed
Secondary Status:
Location Address:
129 W CHURCH ST ORLANDO, FL 32801
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
06/14/2017
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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2
11
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.
Basic - - From inspection on 2017-06-13: Basic - Build-up of soil/debris on the floor under shelving. Handsink area on line **Warning** - From follow-up inspection on 2017-06-14: **Time Extended** - From follow-up inspection on 2017-06-14: Bar upstairs **Time Extended**
Basic - - From inspection on 2017-06-13: Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Shirt on food shelf **Warning** - From follow-up inspection on 2017-06-14: **Time Extended** - From follow-up inspection on 2017-06-14: **Time Extended**
Basic - - From inspection on 2017-06-13: Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook **Warning** - From follow-up inspection on 2017-06-14: **Time Extended** - From follow-up inspection on 2017-06-14: **Time Extended**
Basic - - From inspection on 2017-06-13: Basic - Equipment in poor repair. Leg on freezer is a quarter pan **Warning** - From follow-up inspection on 2017-06-14: **Time Extended** - From follow-up inspection on 2017-06-14: **Time Extended**
Basic - - From inspection on 2017-06-13: Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation** **Warning** - From follow-up inspection on 2017-06-14: **Time Extended** - From follow-up inspection on 2017-06-14: **Time Extended**
Basic - - From inspection on 2017-06-13: Basic - Old labels stuck to food containers after cleaning. Spice pans **Warning** - From follow-up inspection on 2017-06-14: **Time Extended** - From follow-up inspection on 2017-06-14: **Time Extended**
Basic - - From inspection on 2017-06-13: Basic - Soil residue build-up on nonfood-contact surface. AC vent in kitchen on wall **Warning** - From follow-up inspection on 2017-06-14: **Time Extended** - From follow-up inspection on 2017-06-14: **Time Extended**
Basic - - From inspection on 2017-06-13: Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. By handsnk on line **Warning** - From follow-up inspection on 2017-06-14: **Time Extended** - From follow-up inspection on 2017-06-14: **Time Extended**
Basic - - From inspection on 2017-06-13: Basic - Utensils in poor condition. Air conditioner leaking on the floor **Warning** - From follow-up inspection on 2017-06-14: **Time Extended** - From follow-up inspection on 2017-06-14: **Time Extended**
Basic - - From inspection on 2017-06-13: Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Peg board **Warning** - From follow-up inspection on 2017-06-14: **Time Extended** - From follow-up inspection on 2017-06-14: **Time Extended**
Basic - - From inspection on 2017-06-13: Basic - Working containers of food removed from original container not identified by common name. Spices **Warning** - From follow-up inspection on 2017-06-14: **Time Extended** - From follow-up inspection on 2017-06-14: **Time Extended**
High Priority - - From inspection on 2017-06-13: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 56f. Above fill line on expo line **Corrective Action Taken** **Warning** - From follow-up inspection on 2017-06-14: Not set up **Time Extended** - From follow-up inspection on 2017-06-14: **Time Extended**
Intermediate - - From inspection on 2017-06-13: Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Cook line **Warning** - From follow-up inspection on 2017-06-14: manager states sink is on order **Time Extended** - From follow-up inspection on 2017-06-14: **Time Extended**
Intermediate - - From inspection on 2017-06-13: Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Handle on microwave **Warning** - From follow-up inspection on 2017-06-14: **Time Extended** - From follow-up inspection on 2017-06-14: **Time Extended**
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.