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Name: CHINA GOURMET III License Number: SEA7000477
Rank: Seating License Expiration Date: 02/01/2023
Primary Status: Current Secondary Status: Active
Location Address: 343 COLONY BLVD STE 108

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 08/20/2018 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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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. **Soup cup usage as scoop in large bag of sugar
23-25-4    Basic - Build-up of grease/dust/debris on hood filters.
23-04-4    Basic - Build-up of mold-like substance on nonfood-contact surface. Hand sink by cash register.
08B-44-4    Basic - Case of food stored on floor in kitchen. Coking oil
12B-07-4    Basic - Employee beverage container on a food preparation table next to food being prepared
40-07-4    Basic - Employee personal items stored with single-service items. Cell phon **Corrected On-Site**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation.
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bus tubs wet stacked.
14-13-4    Basic - Food-contact surface not smooth and easily cleanable. Paper menu used as liner in fry station.
23-07-4    Basic - Gaskets with slimy/mold-like build-up. ** Walk in cooler, ** Walk in freezer. ** all three Reach in coolers on cooks line
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in coolers.
35B-03-4    Basic - Outer openings not protected with self-closing doors. Back screen door.
08B-45-4    Basic - Plastic soy sauce buckets of food stored on floor in walk-in cooler. 2 buckets of Raw chicken, 3 buckets of sauce.
25-32-4    Basic - Reuse of single-service articles. *** Three #10 can Of bamboo strips used for greens ** Three small cans of tomatoes used for sauce ** Four tin cans used as backup sauce in reach in cooler on cooks line. **Corrected On-Site** **Corrected On-Site**
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. **Reach in freezer. Doors . ** Reach in cool doors on cooks line.
42-03-4    Basic - Storage of maintenance equipment in areas that may result in cross contamination. Hand drill with paint spinner stored with food. **Corrected On-Site**
14-12-4    Basic - Utensils in poor condition. Meat Clevers
14-17-4    Basic - Walk-in cooler shelves with rust that has pitted the surface.
16-05-4    Basic - Wash/Rinse/Sanitizing solution not set up , employee washed with water only. Corrected On-Site** **Corrected On-Site**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Large bulk containers at back door.
12A-04-5    High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands 2 kitchen staff working with food, touched dirty dishes in three compartment sink next returned to prep without washing hands.
09-01-4    High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook was cutting cooked pork, then went to the cook lice to put out food , cooked food on line, Then went outside. And finally then went back to chopping pork. With out hand washing
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 5 bus tuba Fried chicken cooked and stored at room temperature 85°F. 1:45pm Chicken moved to cooler for cool down. Cool down to 40°F at 3:23
08A-09-4    High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over ready to eat sauce
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. Under cooks line.
22-22-4    Intermediate - Encrusted material on can opener blade.
22-27-4    Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Make table top area has dried on food. All around surface on lid.
31A-02-4    Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. By three compartment sink. **Corrected On-Site**
31A-11-4    Intermediate - Handwash sink used for purposes other than hand washing. To hold more made tools and meat cleavers. **Corrected On-Site**
53A-05-6    Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at six employees working . No certificates manager on duty when I arrived.
31B-03-4    Intermediate - No soap provided at handwash sink. ** no sign. At sign hand washing sink. **Corrected On-Site**
22-16-4    Basic - Intermediate - Reach-in cooler shelves soiled with food debris. Cools line
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 strips, chicken wings, raw ground beef, raw shrimp. In walk in cooler.
22-18-4    Intermediate - Soil residue in food storage containers. Back shelve. near screen door.
22-07-4    Intermediate - grinder guard soiled with old food debris. On large food grinder under prep table.
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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 2007-2010 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.