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Licensee
Name: CHINA BUFFET License Number: SEA7000423
Rank: Seating License Expiration Date: 02/01/2021
Primary Status: Closed Secondary Status:
Location Address: 3435 WEDGEWOOD LN
THE VILLAGES, FL 32162

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 07/17/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
4 5 16
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
14-01-4    Basic - Bowl or other container with no handle used to dispense food. On flour bin. **Warning**
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. White buckets on floor in walk in cooler. **Repeat Violation** **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 cooks line food. **Repeat Violation** **Warning**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. Red drinking tumblers . **Repeat Violation** **Warning**
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation** **Warning**
10-17-4    Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation** **Warning**
22-08-4    Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Repeat Violation** **Warning**
35B-03-4    Basic - Outer openings not protected with self-closing doors. Screen door. Exterior door propped open with empty food box. **Repeat Violation** **Warning**
06-05-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp 66°F **Repeat Violation** **Warning**
25-05-4    Basic - Single-service articles improperly stored. C are of dinner napkins on floor in server station. **Warning**
42-03-4    Basic - Storage of maintenance equipment in areas that may result in cross contamination. Drill chuck key and 25 foot tape measure on cooks lines **Warning**
08B-17-4    Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Prep cut Unwashed broccoli. **Warning**
23-12-4    Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. **Repeat Violation** **Warning**
14-41-4    Basic - Walk-in cooler gasket torn/in disrepair. **Repeat Violation** **Warning**
14-17-4    Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
03B-02-4    High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. 12:00pm. Teriyaki chicken 120°, operator reheated chicken to 170°F **Corrected On-Site** **Warning**
10-05-4    High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water 173°F ice cream scoop. **Repeat Violation** **Warning**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Mussels over seafood salad **Repeat Violation** **Warning**
41-28-4    High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Dinning room. Sanitizer buckets 00ppm. operator corrected sanitizer bucket **Corrected On-Site** **Warning**
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. Hand sink on cooks line **Warning**
22-09-4    Intermediate - Food storage container for potentially hazardous (time/temperature control for safety) food not cleaned after being emptied prior to refilling. Flour, sugar **Repeat Violation** **Warning**
31B-03-4    Intermediate - No soap provided at handwash sink. Strand sink by dish room **Repeat Violation** **Warning**
22-31-4    Intermediate - Non-pitting surface rust on food-contact equipment. Bottom of prep table. **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. Cooked pork, seafood salad, sushi, cooked potatoes **Repeat Violation** **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 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.