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Licensee
Name:
CHINA BUFFET
License Number:
SEA2328689
Rank:
Seating
License Expiration Date:
10/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
18690 NW 67 AVE HIALEAH, FL 33015
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Complaint Full
03/14/2022
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
0
1
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.
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk-in cooler ambient temperature at 50 F. Observed double glass door reach-in cooler ambient temperature at 55F located inside the kitchen next to warewashing area. - From follow-up inspection 2022-03-14: During the time of the callback inspection observed double glass door reach-in cooler ambient temperature at (61 F), located inside the kitchen next to warewashing area; observed walk-in cooler ambient temperature at 43 F. **Time Extended**
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). - From follow-up inspection 2022-03-14: During the time of the callback inspection observed Dishwasher (Chlorine 0ppm). **Time Extended**
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the preparation area located at the front counter: garlic mix with oil (73F - Cold Holding). As per operator less than 4 hours. Operator placed inside of the reach-in cooler. Observed Butter (90 F - Cold Holding) over a preparation table inside the kitchen. As per operator less than 4 hours. Operator placed butter in an ice bath during the inspection. Observed inside the preparation reach-in cooler: raw pooled eggs (66 F - Cold Holding); precooked veggies (62F - Cold Holding). As per operator less than 4 hours. Operator placed pooled eggs and veggies in an ice bath during the inspection. Observed inside the walk-in cooler: cooked pasta (48 F - Cold Holding); flan desserts (49 F - Cold Holding). As per operator less than 4 hours. Operator placed cooked pasta and flan desserts inside of the contiguous reach-in cooler. **Corrected On-Site** - From follow-up inspection 2022-03-14: During the time of the callback inspection observed inside the double glass door reach-in cooler: raw tilapia fish (58F - Cold Holding); raw plantains (58F - Cold Holding); cooked macaroni (56F - Cold Holding). As per operator since the day before. Observed fresh garlic mixed with oil (67F - Cold Holding), over a preparation table located at the front counter area. **Admin Complaint**
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed inside of the oven located at the cook line: fried chicken (117 F - Hot Holding, reheated to 165F). As per operator less than 4 hours. Operator reheated cooked chicken at the time of the inspection. Observed at the buffet line: cooked beef with vegetables (122F - Hot Holding, reheated to 165F); cooked chicken (117 F - Hot Holding, reheated to 165F) As per operator less than 4 hours. Operator reheated cooked beef with vegetables at the time of the inspection. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2022-03-14: During the time of the callback inspection observed at the buffet station: cooked pork ribs (122F - Hot Holding); fried chicken (120F - Hot Holding); fried fish (124 F - Hot Holding); **Admin Complaint**
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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.