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Licensee
Name:
NEW BUFFET VILLAGE
License Number:
SEA1505338
Rank:
Seating
License Expiration Date:
04/01/2019
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
3125 COLUMBIA BLVD TITUSVILLE, FL 32780
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
03/05/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
0
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.
Basic - - From initial inspection : Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving in walk in cooler , speed rack in prep area , by rice cook area **Warning** - From follow-up inspection 2018-03-05: **Time Extended**
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back screen door bent **Warning** - From follow-up inspection 2018-03-05: **Time Extended**
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Badeboard in dry storage **Warning** - From follow-up inspection 2018-03-05: **Time Extended**
Basic - - From initial inspection : Basic - Large amount of unused equipment/supplies present. Back door area **Repeat Violation** **Warning** - From follow-up inspection 2018-03-05: **Time Extended**
Basic - - From initial inspection : Basic - Wall soiled with accumulated black debris in dishwashing area. Heavy at dish area **Warning** - From follow-up inspection 2018-03-05: **Time Extended**
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. At wok station **Warning** - From follow-up inspection 2018-03-05: **Time Extended**
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Back room prep table **Repeat Violation** **Warning** - From follow-up inspection 2018-03-05: on boards at cookline and sushi bar **Time Extended**
High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.reach in cooler cream cheese (51°F - Cold Holding); krab sticks (28-46°F cold holding) external portions above 41°, salmon (52°F - Cold Holding); spicy tuna (56°F - Cold Holding); mackerel (50°F - Cold Holding) manager states all items except cream cheese was put in cooler this morning less than 4 hours. Recommend rapid chill. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2018-03-05: Krab stick 53°, cream cheese 54°, sliced salmon 53°, seared tuna 58°, sliced salmon 58°, cooked shrimp 61°, spicy tuna 54°, 53°, tuna 56°, tempura sweet potato 56°, roe 54°, lettuce 56°, steamed edamame 58°, manager states all in cooler since opening. Cooler temperature reading 60°F. Operator States it was 42° before they opened at 11:00. Over 4 hours. **Admin Complaint**
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Using purchased scallop,shells labeled for decoration only to serve baked seafood. **Warning** - From follow-up inspection 2018-03-05:
Krab stick 53°, cream cheese 54°, sliced salmon 53°, seared tuna 58°, sliced salmon 58°, cooked shrimp 61°, spicy tuna 54°, 53°, tuna 56°, tempura sweet potato 56°, roe 54°, lettuce 56°, steamed edamame 58°, manager states all in cooler since opening. Cooler temperature reading 60°F. Operator States it was 42° before they opened at 11:00. Over 4 hours. **Time Extended**
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Sprayer at dish area **Warning** - From follow-up inspection 2018-03-05: **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.
