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Licensee
Name: ASIAN FUSION BUFFET License Number: SEA3916842
Rank: Seating License Expiration Date: 02/01/2020
Primary Status: Ownership Changed Secondary Status:
Location Address: 117 HARBOR VILLAGE LN
APOLLO BEACH, FL 33572

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 05/07/2018 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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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. Soap and paper towel dispenser on cooks line, behind soda dispenser, gasket reach in cooler, hood filters, door frame walk in freezer, exterior bulk bins **Repeat Violation**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. Above three compartment sink
14-11-4    Basic - Equipment in poor repair. Interior microwave, gasket door,
14-10-4    Basic - Equipment or utensils not designed or constructed in a durable manner.plates at sushi station
36-73-4    Basic - Floor/walls/ ceiling soiled/has accumulation of debris. Drain under three compartment sink, floor walk in cooler and walk in freezer, AC vent above sushi station
10-17-4    Basic - In-use knife/knives stored in cracks between pieces of equipment. Cooks line
10-01-4    Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Bulk bin **Corrected On-Site**
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 77°F, operator removed water **Corrected On-Site**
29-49-5    Basic - Observed standing water in bottom of reach-in cooler. Reach in cooler on cooks line **Repeat Violation**
12B-13-4    Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Cooler next to ice machine **Corrected On-Site**
42-04-4    Basic - Storage of tools on shelf above or with food. **Corrected On-Site**
21-03-4    Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Seasonings above prep station by cook line
01B-01-4    High Priority - Dented/rusted cans present. See stop sale. Bamboo
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.crab meat 54°F,raw chicken 45-47°F, crab meat placed on ice and raw chicken placed in walk in freezer. Walk in cooler Crab salad 47°F, raw chicken 46°F, seasoned raw 45-46°F, cooked chicken 45-46°F, advised operator to place items in ice bath. **Repeat Violation** **Admin Complaint**
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.chicken 131°F, reheated 180°F, chicken 108-114°F,**Corrected On-Site** **Corrected On-Site**
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 and the time removed from temperature control cannot be determined. Sushi items. Operator time marked at time of inspection **Corrected On-Site**
08B-01-4    High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Chips and cookies
01B-03-4    High Priority - Stop Sale issued due to adulteration of food product.Container of raw pre-shucked clams/mussels/oysters does not have a proper label. See stop sale. Oysters shucked and tag not with it.
41-02-4    High Priority - Toxic substance/chemical stored by or with food. Detergent next to cooking oil **Corrected On-Site**
41-18-4    High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink chlorine 400ppm operator remade 150ppm **Corrected On-Site**
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. Interior of reach in cooler, interior of bulk bins
01C-03-4    Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-04-4    Intermediate - Container of raw pre-shucked clams/mussels/oysters does not have a proper label. See stop sale. Oysters shucked and tag not with it.
31B-05-4    Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink on cooks line
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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.