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Licensee
Name: NIKUDO JAPANESE BUFFET License Number: SEA2334582
Rank: Seating License Expiration Date: 11/01/2022
Primary Status: Closed Secondary Status:
Location Address: 18812 S DIXIE HWY
CUTLER RIDGE, FL 33157

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 12/09/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
4 11 25
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. Observed to scoop sauces.
51-11-4    Basic - Carbon dioxide/helium tanks not adequately secured.
14-05-4    Basic - Cardboard used to line food-contact shelves. Observed to line drinks in reach in cooler in server station.
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates and bowls in buffet area not inverted
36-03-4    Basic - Cove molding at floor/wall juncture broken/missing. Observed in some parts of kitchen.
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. Observed in front of cook line.
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Observed sweater stored on sushi preparation area.
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside.
36-22-4    Basic - Floor area(s) covered with standing water.
08B-47-4    Basic - Food not stored at least 6 inches off of the floor. Observed seaweed stored on floor on sushi area.
33-20-4    Basic - Grease on the ground and/or pad around grease receptacle.
14-70-4    Basic - Ice buildup in walk-in freezer.
10-01-4    Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Observed in flour and sugar.
14-40-4    Basic - Nonfood-contact equipment in poor repair. Observed back door in poor repair.
33-16-4    Basic - Open dumpster lid.
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. Observed in hand wash sink knobs in sushi area. Observed in ice machine lid, reach in cooler handle doors.
23-09-4    Basic - Soiled reach-in cooler gaskets.
33-31-5    Basic - Unnecessary items/unused equipment on the premises. Observed reach in cooler not being used.
23-10-4    Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up.
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in server station.
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.
36-61-4    Basic - Window torn/in poor repair. Observed window in front of restaurant entrance in poor repair.
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 seasonings in cook line not labeled.
08B-02-4    High Priority - Displayed food not properly protected from contamination. Observed chips, green onions, and sauce not protected from contamination in buffet area.
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Observed fish (130°F - Hot Holding); onion chicken (120°F - Hot Holding); pork (125°F - Hot Holding); fried chicken wings (122°F - Hot Holding); plantain (109°F - Hot Holding) in Buffet area. **Corrective Action Taken**
08B-01-4    High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed chocolate fountain sneezeguard does not protect product properly.
41-27-4    High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine at 400ppm.
22-21-4    Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. Observed in sushi area build up of mold like substance. Observed in hibachi station grill. Observed in grinder.
31A-02-4    Intermediate - Handwash sink not accessible for employee use due to being blocked by cart.
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed steel wool stored inside hand wash sink in sushi area.
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in warewashing area used as a dump sink.
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
31B-03-4    Intermediate - No soap provided at handwash sink. Observed in hibachi station.
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 ribs cooked in walk in freezer not date marked.
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. Observed cheese wontons not date marked inside reach in cooler.
22-18-4    Intermediate - Soil residue in food storage containers. Observed in sauces and chocolate sauce container.
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser not labeled.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

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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.