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:
NO 1 CHINA BUFFET
License Number:
SEA3916921
Rank:
Seating
License Expiration Date:
02/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
8857 N FLORIDA AVE #6-152 NORTHGATE TAMPA, FL 33604
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.
Basic - - From initial inspection : Basic - Build-up of grease/dust/debris on hood filters. Over wok station. Build-up of food debris, dust or dirt on nonfood-contact surface. On wok station on the cook lines. **Repeat Violation** - From follow-up inspection 2020-01-15: **Time Extended**
High Priority - - From initial inspection : High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken above cut lettuce. - From follow-up inspection 2020-01-15: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. On side panels. Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Base panels of the soda machine. - From follow-up inspection 2020-01-15: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Hot water not provided/shut off at employee handwash sink. Highest temperature was 90°f. Operator shut off but turned on for temperature check. At hand-sink across from dishwasher next to storage space. **Repeat Violation** - From follow-up inspection 2020-01-15: Handwash sink 80°F. **Time Extended**
Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. - From follow-up inspection 2020-01-15: **Time Extended**
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand dryer in the men's restroom does not work. - From follow-up inspection 2020-01-15: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Items in walk in cooler. Stuffed shells, seasoned chicken, sliced tomatoes, various items in walk in cooler. - From follow-up inspection 2020-01-15: **Time Extended**
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.
