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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
Routine - Food 01/11/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
6 5 13
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
08B-44-4    Basic - Case/container/bag of food stored on floor in kitchen. Multiple food containers on floor throughout the kitchen area; noodles, oil and chicken, Manager moved off the floor. **Corrected On-Site** **Repeat Violation**
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 (opened bottle of water, and sodas) above reach-in cooler at the cook line and prep tables, Manager discarded. **Corrected On-Site**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks (11) above reach-in cooler at the cook line and also on prep tables, Manager discarded all drinks. **Corrected On-Site** **Repeat Violation**
08B-49-4    Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach-in cooler at the sushi bar area, employee food above customers food, Manger removed the food. **Corrected On-Site** **Repeat Violation**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. Server prepping egg rolls at the kitchen area. **Repeat Violation**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored in front of dish machine.
36-17-4    Basic - Floor tiles missing. At the kitchen area, near dish machine.
23-07-4    Basic - Gaskets with slimy/mold-like build-up. Multiple reach-in coolers.
10-20-4    Basic - In-use tongs stored on equipment door handle between uses. One tong on fryer handle. **Repeat Violation**
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board. At the cook line.
21-06-4    Basic - Paper towel used as liner for food container. All sushi food items on containers with paper towels.
21-38-4    Basic - Wiping cloth sanitizing solution stored on the floor. At the kitchen entrance under handwash sink, also at the sushi bar are, Manager moved off the floor the sanitizer bucket at the sushi bar.
41-15-4    Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At the sushi bar area, sanitizer bucket on top of ginger, Manager removed. Also, detergents stored next to cooked chicken at the cook line., Manager removed the detergents. **Corrected On-Site**
41-07-4    High Priority - Container of medicine improperly stored. At the cook line, supplement container above reach-in cooler, Manager removed. **Corrected On-Site**
12A-04-5    High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Male employee at the sushi bar area, he started working with food at the bar area without washing his hands, Inspector address situation, Employee washed his hands and started working again. **Corrected On-Site**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.. Reach-in cooler at the cook line (vertical); mussels 61°, cooked eggs 57°, cantaloupe 56° and 57°. At the bar area, fresh beans sprouts 47°, Krab 51°. In walk-in cooler raw shell eggs 56°.
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. Multiple food items at the kitchen area, no time marked (22 items) also date marked on chart was from 01/08/18 and time marked was Only 10:30AM. Employee filled out the time marks for items that was not available at inspection time. **Corrected On-Site** **Repeat Violation**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Reach-in cooler at the cook line, raw shrimps above mushrooms and sauce. **Repeat Violation**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Reach-in cooler at the cook line (vertical near dish machine), mussels 61°, cooked eggs 57°, cantaloupe 56° and 57°.
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Heavily soiled and with black mold like substance presence. **Repeat Violation**
14-74-5    Intermediate - Cold holding equipment not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Ambient air temperature 56° (vertical).
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Handwash sink at the kitchen entrance, metal sponge inside, Manager removed. **Corrected On-Site** **Repeat Violation**
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the kitchen entrance with old food and metal scrub sponge with stuck food, Manager removed, also employee rinse a cloth. **Repeat Violation**
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with pink substance near dish machine area.
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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.