THE OFFICIAL SITE OF THE FLORIDA DEPARTMENT OF BUSINESS & PROFESSIONAL REGULATION
Click here to access the department's home page
Licensing Portal - Inspection Details
ONLINE SERVICES
   Apply for a License
Verify a Licensee
View Food & Lodging Inspections
File a Complaint
Continuing Education Course Search
View Application Status
Find Exam Information
Unlicensed Activity Search
AB&T Delinquent Invoice & Activity List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: TAMPA BUFFET Q INC License Number: SEA3911571
Rank: Seating License Expiration Date: 02/01/2025
Primary Status: Current Secondary Status: Active
Location Address: 3904 S DALE MABRY HWY
TAMPA, FL 33611

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 10/01/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 8 15
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
23-25-4    Basic - Build-up of grease/dust/debris on hood filters. **Warning**
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
36-11-4    Basic - Floors not maintained smooth and durable. Walk in cooler floor, metal plate damaged **Warning**
23-19-4    Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
42-02-4    Basic - Improper storage of maintenance equipment that interferes with cleaning. Empty mop bucket after each use **Warning**
33-16-4    Basic - Open dumpster lid. **Repeat Violation** **Warning**
29-08-4    Basic - Plumbing system in disrepair. Prep sink pipe broken, draining on floor **Warning**
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. Curtains on walkin cooler **Warning**
23-12-4    Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. All Walkin coolers **Warning**
36-72-4    Basic - Walk-in cooler/walk-in freezer floor soiled. All coolers **Repeat Violation** **Warning**
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall and door by kitchen entry **Warning**
16-05-4    Basic - Wash/Rinse/Sanitizing solution not maintained clean. **Warning**
22-41-4    High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ecolab fixed machine while I was here. **Corrected On-Site** **Repeat Violation** **Warning**
12A-07-4    High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. **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. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cantaloupe 46° Buffet chicken 49° beef 58° Krab 48° shrimp 49° pasta 47° eggs 48° lettuce 49° tofu 51° reach in cooler. Cream cheese 47° chicken 50° Wings 51° egg 51° walk in cooler Moved to working coolers **Corrective Action Taken** **Repeat Violation** **Warning**
08A-10-4    High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken bowl stored on top of cooked shrimp **Warning**
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
22-26-4    Intermediate - Buildup of soiled material on tracks in the reach-in cooler. Tall glass door cooler **Warning**
22-05-4    Intermediate - Cutting board(s) stained/soiled. Encrusted material on can opener. Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Scrubbing pads and spatulas **Warning**
16-35-4    Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
14-77-6    Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Thermometer reading 53°F cooks line make table cooler **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. **Warning**
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Numerous areas **Warning**
New Search
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.