THE OFFICIAL SITE OF THE FLORIDA DEPARTMENT OF BUSINESS & PROFESSIONAL REGULATION
Click here to access the department's home page
Licensing Portal - Inspection Details
ONLINE SERVICES
   Apply for a License
Verify a Licensee
View Food & Lodging Inspections
File a Complaint
Continuing Education Course Search
View Application Status
Find Exam Information
Unlicensed Activity Search
AB&T Delinquent Invoice & Activity List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
Licensee
Name: CHINA SUPER BUFFET License Number: SEA4702618
Rank: Seating License Expiration Date: 06/01/2020
Primary Status: Ownership Changed Secondary Status:
Location Address: 2698 N MONROE ST
TALLAHASSEE, FL 32303

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 11/28/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
 		6 8 12
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: in flour and pork. **Repeat Violation** **Warning**
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer: bucket of pork on walk-in freezer. **Warning**
35A-03-4    Basic - Dead roaches on premises: one dead roach on the floor next to ice cream cooler. Observed operator clean up dead roach. **Warning**
36-22-4    Basic - Floor area(s) covered with standing water: throughout kitchen. **Repeat Violation** **Warning**
36-73-4    Basic - Floor soiled/has accumulation of debris: throughout kitchen. **Warning**
23-07-4    Basic - Gaskets with slimy/mold-like build-up. **Repeat Violation** **Warning**
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment: cookline. **Warning**
36-47-5    Basic - Hood soiled with accumulated grease, dust or food debris. . **Repeat Violation** **Warning**
22-19-4    Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation** **Warning**
08B-13-4    Basic - Stored food not covered in walk-in cooler: chicken in produce walk-in cooler and and pork in walk-in freezer. **Warning**
14-17-4    Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. **Warning**
03D-01-4    High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours: chicken per operator made between 11-2 reading 78°F. **Warning**
01B-36-4    High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale: observed 78°F, per operator prepared between 11-2. **Warning**
01B-38-4    High Priority - Potentially hazardous (time/temperature control for safety) food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale: Eggs per operator taken out at 11. **Warning**
03D-06-4    High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours: eggs per operator made at 11. **Warning**
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: raw pork over cooked chicken. Observed properly separate raw away from ready-to-eat. **Corrected On-Site** **Warning**
08A-09-4    High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler: raw pork over cooked chicken in walk-in cooler and reach-in cooler, raw chicken over seafood in reach-in freezer. **Warning**
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine: waitress station. **Repeat Violation** **Warning**
22-24-4    Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles: by ice machine in waitress station. **Warning**
22-22-4    Intermediate - Encrusted material on can opener blade. **Repeat Violation** **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed operator provide paper towels at handwash. **Corrected On-Site** **Repeat Violation** **Warning**
02C-04-4    Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again: cooked frozen chicken in walk-in freezer. **Warning**
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: chicken per operator made two days ago. **Repeat Violation** **Warning**
53B-05-5    Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233: This violation must be complied by 1/27/18. **Warning**
22-06-4    Intermediate - Slicer blade soiled with old food debris. **Repeat Violation** **Warning**
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

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.