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Name: NO 1 CHINA BUFFET License Number: SEA3916921
Rank: Seating License Expiration Date: 02/01/2021
Primary Status: Current Secondary Status: Active
Location Address: 8857 N FLORIDA AVE #6-152 NORTHGATE
TAMPA, FL 33604

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 09/12/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
4 4 15
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
10-06-4    Basic - -In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. In crab salad in Walk in cooler. -In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Ice cream area **Repeat Violation** **Warning**
36-40-5    Basic - Attached equipment soiled with accumulated dust, grease, or food debris. Oven on cooks line, Walk in cooler fan cover. **Warning**
14-01-4    Basic - Bowl or other container with no handle used to dispense food. In shredded cheese **Repeat Violation** **Warning**
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Hood filters, bulk bins, gasket soiled Reach in cooler cooks line **Repeat Violation** **Warning**
14-05-4    Basic - Cardboard used to line food-contact shelves. In Walk in cooler **Warning**
08B-45-4    Basic - Case/container/bag of food stored on floor in walk- In freezer. Box of shrimp on floor **Warning**
35A-03-4    Basic - Dead roaches on premises. 1 dead in sticky trap under servers station **Repeat Violation** **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on rack **Corrected On-Site** **Warning**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. Cups servers station **Warning**
14-11-4    Basic - Equipment in poor repair. Gasket torn Reach in freezer, **Repeat Violation** **Warning**
21-23-4    Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Establishment using metal sponge to clean woks on cooks line between uses. **Repeat Violation** **Warning**
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees. Servers Handwash Sink **Warning**
25-43-4    Basic - Plastic jug cut in half and reused as scoop. Cooks line **Warning**
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Crab sticks 66°F-40°F, cream cheese 63°F, Employee states items have only been out one hour placed in Walk in cooler. **Corrected On-Site** **Warning**
08B-39-4    Basic - Raw fruits/vegetables not washed prior to preparation. Unwashed mushrooms being used on cooks line. Advised cook to wash prior to cooking. **Corrected On-Site** **Warning**
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. Observed employee touch ready to chicken with bare hands to place in pan for buffet. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table cooks line shrimp 45°F, raw beef 47°F, raw chicken 46°F Reach in cooler sushi cooler cream cheese 52°F, prepped sushi 52°F, crab stick 52°F. cold buffet cold pasta 52°F, cut tomatoes 52°F, cut melon 51°F, Operator placed buffet items on buffet. **Repeat Violation** **Warning**
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Hot buffet stuffed mushrooms 110°F, green beans 124°F, **Repeat Violation** **Warning**
08A-09-4    High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over shrimp in Walk in cooler, raw next to ready to eat Walk in cooler. **Warning**
05-10-4    Intermediate - Probe thermometer not used to ensure proper food temperatures. **Repeat Violation** **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. Cut lettuce, cooked chicken , crab salad various items in Walk in cooler. Operator began marking at time of inspection. **Corrective Action Taken** **Repeat Violation** **Warning**
53B-14-5    Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Safestaff expired 8/25/18 **Warning**
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Pink liquid under three compartment sink **Repeat Violation** **Warning**
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