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Licensee
Name: CHINA BUFFET License Number: SEA3911556
Rank: Seating License Expiration Date: 02/01/2023
Primary Status: Ownership Changed Secondary Status:
Location Address: 1245 E FOWLER AVE
TAMPA, FL 33612

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 05/31/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
2 3 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
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. All round kitchen on cooking equipment
23-25-4    Basic - Build-up of grease/dust/debris on hood filters.
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable.
36-22-4    Basic - Floor area(s) covered with standing water.
36-18-4    Basic - Floor tiles cracked, broken or in disrepair.
36-11-4    Basic - Floors not maintained smooth and durable. All around kitchen
08B-38-4    Basic - Food stored on floor. Oil
23-07-4    Basic - Gaskets with slimy/mold-like build-up.
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board.
29-08-4    Basic - Plumbing system in disrepair. Soak sink plumbing not constructed properly leaking water on ground that causes water pool
06-05-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
36-10-4    Basic - Worn, torn and/or soiled floors/carpeting.all around kitchen
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu 48° shrimp 47°moved to reach in cooler
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Fish over noodles
22-05-4    Intermediate - Cutting board(s) stained/soiled.
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Used to wash bowl operator made employee aware **Corrected On-Site**
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. Items in cooler
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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.