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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: JUMBO BUFFET License Number: SEA2330198
Rank: Seating License Expiration Date: 10/01/2020
Primary Status: Delinquent Secondary Status: Active
Location Address: 13699 BISCAYNE BLVD
NORTH MIAMI BEACH, FL 33181

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 08/21/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
12 4 37
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
16-03-4    Basic - Accumulation of debris inside warewashing machine.
14-01-4    Basic - Bowl or other container with no handle used to dispense food. Observed can being used to dispense rice and flour.
23-03-4    Basic - Build-up of grease on nonfood-contact surface. Observed grease buildup on side of stove and oven and mop sink
08B-44-4    Basic - Case/container/bag of food stored on floor in kitchen. Observed oils being stored on floor.
24-05-4    Basic - Clean pots and pans not stored inverted or in a protected manner. Located under prep table.
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable.
29-18-4    Basic - Drain cover(s) missing. Under 3 compartment sink
12B-12-4    Basic - 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. Located on prep table.
08B-49-4    Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed monster drink being stored in reach in cooler and open bottle of water stored in walk in cooler. Manager removed. **Corrected On-Site**
40-07-4    Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Observed employees purse and pack of cigarettes being stored on top case of cookies in soda area. Manager removed. **Corrected On-Site**
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside. Located at back door in kitchen.
36-41-4    Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. Located in reach in cooler in front of flat grill.
36-22-4    Basic - Floor area(s) covered with standing water. Located under prep sink and in dry storage closet.
36-71-4    Basic - Floor drains/drain covers heavily soiled. Located under stove.
23-23-4    Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. Located on prep table.
08B-19-4    Basic - Food contaminated by unsanitized equipment. See stop sale. Observed employee cleaning dishes in the same sink as the pineapple and lettuce were being prepped.
08B-12-4    Basic - Food stored in holding unit not covered. Observed pans of food uncovered and stacked on top of each other and the containers were touching food.
36-14-4    Basic - Grease accumulated on kitchen floor and under cooking equipment
33-20-4    Basic - Grease on the ground and/or pad around grease receptacle.
36-24-5    Basic - Hole in or other damage to wall. Located in dry storage room.
36-47-5    Basic - Hood soiled with accumulated grease, dust or food debris. .
10-17-4    Basic - In-use knife/knives stored in cracks between pieces of equipment. Located on stove.
10-20-4    Basic - In-use tongs stored on equipment door handle between uses. Located on stove.
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located in sushi station.
33-11-4    Basic - Missing drain plug at dumpster.
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees. Located by stove.
36-70-4    Basic - Objectionable odor in establishment. Inside dry storage area
21-06-4    Basic - Paper towel used as liner for food container. Observed paper used as liner for salmon.
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair.
33-31-5    Basic - Unnecessary items/unused equipment on the premises. Observed wood being stored in 2 compartment sink. Manager removed. **Corrected On-Site**
14-17-4    Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall at entrance of kitchen soiled with dust.
29-11-4    Basic - Water leaking from pipe and/or faucet/handle. Located under 3 compartment sink and 2 compartment sink.
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths being stored on prep table, reach in cooler, rack near sink and counter. Manager moved cloths to sanitizer bucket. **Corrected On-Site**
21-38-4    Basic - Wiping cloth sanitizing solution stored on the floor.
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Observed bucket of rice and sugar not labeled.
41-07-4    High Priority - Container of medicine improperly stored. Observed NyQuil being stored above cooked food in reach in cooler. Manager removed. **Corrected On-Site**
03D-01-4    High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed the following foods not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. pork (109°F/93°F - Cooling). First temperature was 109°F taken at 12:30pm and second temperature was 93°F taken at 3:00pm. As per cook cooling process started at 12:00pm. Located in smoker.
12A-13-4    High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed the following temperatures greater than 41°; apple pie (45°F - Cold Holding); pork (52°F - Cold Holding); egg rolls (44°F - Cold Holding). As per manager all were prepared more than 24 hours ago. All located in reach in cooler. Also butter (70°F - Cold Holding). Located on prep table.
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Observed the following temperatures; sauce (99°F - Hot Holding). Manager instructed employee to reheat to 165. **Corrective Action Taken**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Observed raw beef being stored over cooked chicken in the reach in freezer and raw chicken being stored over butter and various sauces in walk in cooler. Manager instructed employee to rearrange. **Corrected On-Site**
08A-17-5    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Observed raw chicken being stored over raw beef. Manager instructed employee to rearrange. **Corrected On-Site**
01B-03-4    High Priority - Stop Sale issued due to adulteration of food product. Observed employee cleaning dishes in the same sink as the pineapple and lettuce were being prepped.
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed the following temperatures greater than 41°; apple pie (45°F - Cold Holding); pork (52°F - Cold Holding); egg rolls (44°F - Cold Holding). As per manager all were prepared more than 24 hours ago. All located in reach in cooler. Also Observed the following foods not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. pork (109°F/93°F - Cooling). First temperature was 109°F taken at 12:30pm and second temperature was 93°F taken at 3:00pm. As per cook cooling process started at 12:00pm. Located in smoker.
41-08-4    High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Observed various bottles of cleaning products being stored next to clean pans under dishwasher.
41-02-4    High Priority - Toxic substance/chemical stored by or with food. Observed bottle of dawn being stored next to honey and soy sauce. Manager removed. **Corrected On-Site**
29-34-4    High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Located by dumpster.
22-20-4    Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located next to prep table. Manager added paper towels. **Corrected On-Site**
31B-03-4    Intermediate - No soap provided at handwash sink. Located near stove.
02C-04-4    Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed various containers of cooked food in freezer not date marked.
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