- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Stored food not covered in walk-in cooler. Jello in center walk in cooler.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wood food-contact surface not properly sealed.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
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11/05/2014 | Complaint Full | Emergency Order Callback Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Case/container/bag of food stored on floor in dry storage area. Soy sauce. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. 5 gallon container of potatoes **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Buffet line plates
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises. 3 dead inside cabinets in buffet line.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Wooden shelves used for canned food
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Ham
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Rubber/plastic/vinyl spatula cracked/chipped. Used in buffet line **Corrected On-Site**
- Basic - Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler. Jello in center walk in cooler.
- Basic - Stored food not covered in walk-in freezer. Meats, shrimp, chicken.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wood food-contact surface not properly sealed.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Container of medicine improperly stored. Dish was area
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Roach activity present as evidenced by 15 to 20 live roaches found in kitchen area by can shelves.
- High Priority - Roach excrement and/or droppings present. Kitchen can shelving.
- High Priority - Rodent activity present as evidenced by rodent droppings found. 15-20 dry pieces in cabinets underneath buffet tables.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
- Intermediate - Soil residue in food storage containers.
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11/04/2014 | Complaint Full | Emergency order recommended |
- Basic - Brick/stone wall in food preparation area not sealed. Needs wood needs to be sealed and treated.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Hood system
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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5/13/2014 | Food-Licensing Inspection | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Brick/stone wall in food preparation area not sealed. Needs wood needs to be sealed and treated.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floors not constructed to be easily cleanable. WIF
- Basic - Food storage container/container lid cracked or broken.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Hood system
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Basic - Screen in door torn/in poor repair.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Live flies in kitchen.
- High Priority - Live, small flying insects in food storage area.
- High Priority - Potentially hazardous (time/temperature control for safety) food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale.
- High Priority - Raw animal food not properly separated from ready-to-eat food. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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5/12/2014 | Food-Licensing Inspection | Call Back - Extension given, pending |
- Basic - Accumulation of food debris/soil residue on soap dispenser. By sushi prep area
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Brick/stone wall in food preparation area not sealed. Needs wood needs to be sealed and treated.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling fan had accumulation of dust/debris.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. WIF temp not adequate. Condensation from roof and food leaking in some areas.
- Basic - Floors not constructed to be easily cleanable. WIF
- Basic - Food contaminated by unsanitized equipment. See stop sale. Tools touching dumplings
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food placed in soiled container/equipment.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Food stored in dry storage area not covered.
- Basic - Food stored on floor. Raw chicken, potatoes
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Grease accumulated under cooking equipment.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Knife in sushi prep area
- 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.
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Hood system
- Basic - Mop/service sink in disrepair. Mop sink blocked. Dirty water in mop bucket- Evidence of not using mop in mop sink
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Crabs in standing water **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. On stove/torn and burned
- Basic - Screen in door torn/in poor repair.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Storage of tools on shelf above or with food.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked Fish RIC
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Ribs 89°f
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.
- High Priority - Live flies in kitchen.
- High Priority - Live, small flying insects in food storage area.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Dumplings at room temperature
- High Priority - Raw animal food not properly separated from ready-to-eat food. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment Sink employees washed hands more than once.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No monitoring of buffet/salad bar by employee trained in safe operating procedures.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Soil residue in food storage containers.
- Intermediate - Torn packages/bags of food exposing the contents to contamination. See stop sale.
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5/9/2014 | Food-Licensing Inspection | Warning Issued |
Restaurant representatives - add corrected or new information about China Buffet, 18690 Nw 67 Ave, Hialeah, FL »