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Licensee
Name:
CRAZY BUFFET
License Number:
SEA6012903
Rank:
Seating
License Expiration Date:
12/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
2030 PALM BEACH LAKES BLVD WEST PALM BEACH, FL 33409
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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed personal purses stored next and above food to be served to the public. Operator stored properly. **Corrected On-Site**
Basic - Observed Opened employee beverage container in a cold holding unit with food to be served to customers in the sushi bar area. Operator removed. **Corrected On-Site**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Cooked shrimp (49°F - Cold Holding) per operator product held overnight in the walk in cooler unit. Per operator product haven't been prep, pulled or portion today. Foods not maintaining 41F or below for longer than 4 hours. See Stop Sale. Operator discarded product.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Cooked shrimp (49°F - Cold Holding) per operator product held overnight in the walk in cooler unit. Per operator product haven't been prep, pulled or portion today. Foods not maintaining 41F or below for longer than 4 hours. See Stop Sale. Operator discarded product.
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Observed sushi rice held using TPHC and no time marking. Per operator product held less than four hours in the cook line. Operator time marked product from 10:00am-2:00pm. **Corrected On-Site**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
white rice (103°F - Hot Holding) per operator product held less than four hours in the cook line. Operator reheated product to 178°F. **Corrected On-Site**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed several containers of cooked chicken in the walk in cooler and no date marking. Per operator product held longer than 32 hours in the walk in cooler. Operator date marked product. **Corrected On-Site**
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.