Grand China Buffet Restaurant, 43554 Us Hwy 27, Davenport, FL - Restaurant inspection findings and violations

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Business Info

Name: GRAND CHINA BUFFET RESTAURANT
Type: Permanent Food Service
Address: 43554 Us Hwy 27, Davenport, FL 33837
License #: 6306415
Total inspections: 22
Last inspection: 09/04/2014

Restaurant representatives - add corrected or new information about Grand China Buffet Restaurant, 43554 Us Hwy 27, Davenport, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Basic - Bowl or other container with no handle used to dispense food. Cup inside flour.
  • Basic - Cloth used as a food-contact surface. Covering rice on prep table. **Corrected On-Site**
  • Basic - Employee with no hair restraint while engaging in food preparation.
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Inside 3 compartment sink. **Corrected On-Site**
  • Basic - Storage of tools on shelf above or with clean equipment and utensils. Screw drivers stored with knives. **Corrected On-Site**
  • Basic - Walk-in cooler shelves soiled with encrusted food debris.
  • Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • High Priority - Dented/rusted cans present. Operator sent back for credit.
  • High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw shrimp next to raw chicken inside walkin cooler. Instructed operator to organize food products in correct order. **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs 61°. Stop sale ordered.
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw shrimp.Instructed operator to organize food products in correct order.
  • High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Crab shrimp 50°F. Operator iced down product. Rechecked later crab 41° shrimp 36°F.
  • High Priority - Shell eggs in use or stored with cracks or broken shells. **Corrected On-Site**
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Hard boiled eggs.
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Salmonella Typhi, Shigella spp., Shiga toxin-producing Escherichia coli (E-coli), hepatitis A virus, or Norovirus.
  • Intermediate - Employee washed hands in a sink other than an approved handwash sink. In 3 compartment sink.
  • Intermediate - Encrusted material on can opener blade.
  • Intermediate - Handwash sink not accessible for employee use at all times. Table in front of hand sink in prep area. **Corrected On-Site**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and pork.
  • Intermediate - Spray bottle containing toxic substance not labeled. In dishwashing area. **Corrected On-Site**
09/04/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop in bulk rice. **Corrected On-Site**
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Soy sauce inside walkin cooler.
  • Basic - Clean knives/utensils stored in crevices between equipment. Clever between prep tables.
  • Basic - Cloth used as a food-contact surface. Covering rice. **Corrected On-Site**
  • Basic - Equipment in poor repair. Chest freezer lid broken.
  • Basic - Hood filters/grease extractors not designed to be easily removable for cleaning. Hod filter installed horizontal.
  • Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. On buffet. **Corrected On-Site** **Repeat Violation**
  • 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. Inside bulk sugar **Corrected On-Site**
  • Basic - Light not functioning. Under hood system.
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp. **Corrected On-Site**
  • 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. Bulk salt on cookline.
  • High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Pork 129° chicken 125°F. Fish 127°F. Operator reheated product.
  • High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw bacon over cooked crab. **Corrected On-Site**
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef. **Corrected On-Site**
  • High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Corrected On-Site**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near 3 compartment sink.
  • Intermediate - No soap provided at handwash sink. Near prep table. **Corrected On-Site**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Crab salad and cooked meatballs inside walkin cooler.
3/25/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Bowl or other container with no handle used to dispense food. In bulk sugar. **Corrected On-Site**
  • Basic - Case/container/bag of food stored on floor in dry storage area. Potato starch. **Corrected On-Site**
  • Basic - Drain cover(s) missing. Broken near dish machine.
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On buffet near rice warmer.
  • Basic - No handwashing sign provided at a hand sink used by food employees. In women's bathroom. **Corrected On-Site**
  • Basic - Stored food not covered in walk-in cooler. Chicken and pork. **Corrected On-Site**
  • 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. Bulk sugar.
  • High Priority - Raw animal food stored over cooked food. Raw chicken over cooked chicken. **Corrected On-Site**
  • High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Corrected On-Site**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken.
  • Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
10/15/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Light not functioning. Under hood system. **Repeat Violation** **Warning**
6/20/2013Routine - FoodCall Back - Complied
  • Basic - Employee with no hair restraint while engaging in food preparation. Cook. **Warning**
  • Basic - Food stored in dry storage area not covered. Sugar. **Corrected On-Site** **Warning**
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife **Corrected On-Site** **Warning**
  • Basic - Light not functioning. Under hood system. **Repeat Violation** **Warning**
  • Basic - Stored food not covered in walk-in cooler. Cooked beef and fish. **Corrected On-Site** **Warning**
  • High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Pasta 47°F. Operator moved to another cooler. **Warning**
  • High Priority - Dented/rusted cans present. See stop sale. Operator sending back for credit. **Warning**
  • 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. 00ppm. **Warning**
  • High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over green beans and raw beef over crab salad. **Corrected On-Site** **Warning**
  • High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Shrimp and crab 47°F. Operator iced down product. **Warning**
  • High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 46° Operator iced down product. **Warning**
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
  • Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Near cookline. **Warning**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked fish and beef. **Warning**
6/19/2013Routine - FoodWarning Issued
  • Basic - Bowl or other container with no handle used to dispense food. In bulk rice. **Corrected On-Site**
  • Basic - Ceiling tile missing. Near dry storeroom.
  • Basic - Food stored in dry storage area not covered. Bulk flour and sugar. **Corrected On-Site**
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Near rice cooker. **Corrected On-Site**
  • Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site**
  • Basic - Light not functioning. Under hood system.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over cooked pork inside walk-in cooler. **Corrected On-Site**
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • Intermediate - Hot water not provided/shut off at employee handwash sink. In employee bathroom.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pork inside walk-in cooler.
1/23/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Hand wash sink lacking proper hand drying provisions. inside employee bathroom.
  • Critical - Hand wash sink lacking proper hand drying provisions. near cookline.
  • Critical - Handwash sink not accessible for employee use at all times. table in front of hand sink near cookline. Corrected On Site.
  • Critical - Handwashing cleanser lacking at handwashing lavatory. near cookline. Corrected On Site.
  • Light not functioning. under hood system.
  • Lights missing the proper shield, sleeve coatings or covers. under hood system.
  • Critical - No handwashing sign provided at a handsink used by food employees. inside mens bathroom.
  • Critical - Observed buildup of slime in the interior of ice machine.
  • Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. knives in container. Corrected On Site.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in bulk sugar.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. near sushi rice. Corrected On Site.
  • Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
  • Critical - Observed raw animal food stored over ready-to-eat food. raw beef over crab salad inside walkin cooler. Corrected On Site.
  • Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw shell eggs over raw clams inside reachin cooler near cookline. Corrected On Site.
  • Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. on sushi on buffet.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. milk inside reachin cooler near front counter.
8/7/2012Routine - FoodInspection Completed - No Further Action
  • Critical - No handwashing sign provided at a handsink used by food employees. Restrooms Corrected On Site.
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen Corrected On Site.
  • Observed attached equipment soiled with accumulated grease. Hood filters
  • Critical - Observed cloth used as a food-contact surface. Cloth used on dough Corrected On Site.
  • Critical - Observed encrusted material on can opener. Corrected On Site.
  • Observed garbage on the ground and/or pad around dumpster.
  • Observed nonfood-grade containers used for food storage. To-go bags walkin freezer
  • Critical - Observed potentially hazardous food thawed in standing water. Shrimp Corrected On Site.
  • Critical - Observed raw animal food stored over ready-to-eat food. Raw eggs over ready to eat produce reachin cooler Corrected On Site.
  • Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw beef walkin cooler Corrected On Site.
  • Critical - Observed toxic item stored by food. Employees body spray in stockroom Corrected On Site.
  • Critical - Observed uncovered food in holding unit/dry storage area. Noodles in stockroom
  • Critical - Observed uncovered food in holding unit/dry storage area. Walkin freezer
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Walkin cooler
5/17/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Lack of toilet tissue at each toilet. Mens restroom Corrected On Site.
  • Light not functioning. Hood
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
  • Critical - Observed buildup of slime in the interior of ice machine.
  • Critical - Observed encrusted material on can opener.
  • Critical - Observed food stored on floor. stockroom
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Rice Corrected On Site.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop Corrected On Site.
  • Observed nonfood-grade containers used for food storage. Ice stored in to-go bags walkin freezer
  • Observed open dumpster lid. Corrected On Site.
  • Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
12/29/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Hand wash sink lacking proper hand drying provisions. Disharea Corrected On Site.
  • Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Prepping Corrected On Site.
  • Critical - Observed food stored on floor. Bulk items stockroom Corrected On Site.
  • Critical - Observed food stored on floor. Walkin freezer
  • Critical - Observed live flies in kitchen.
  • Observed nonfood-grade containers used for food storage. To go bags walkin freezer
  • Observed open dumpster lid. Corrected On Site.
  • Critical - Observed raw animal food stored over cooked food. Raw chicken over cooked pork walkin cooler Corrected On Site.
  • Observed utensils stored in crevices between equipment. Knife on cookline
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Eggs buffet discarded Corrected On Site.
  • Critical - Vacuum breaker mising at hose bibb. Outside hose bibb
  • Wet wiping cloth not stored in sanitizing solution between uses.
8/5/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
  • Clean utensils not stored inverted or in a protected manner. Spoons on buffet Corrected On Site.
  • Critical - Hand wash sink lacking proper hand drying provisions. Serverline Corrected On Site.
  • Critical - Observed encrusted material on can opener. Corrected On Site.
  • Critical - Observed food stored on floor. Walkin freezer Corrected On Site.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop buffet Corrected On Site.
  • Observed nonfood-grade containers used for food storage. Seafood stored in to-go in walkin freezer
  • Critical - Observed potentially hazardous food thawed in standing water. Shrimp prep area Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses. Bar area
4/8/2011Routine - FoodInspection Completed - No Further Action
  • Violation: 13-03-1 Observed employee with no hair restraint. Corrected On Site.
  • Violation: 24-05-1 Clean utensils not stored inverted or in a protected manner. Kitchen
11/17/2010Routine - FoodCall Back - Complied
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk Reachin cooler
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Noodles, egg rolls walkin cooler Repeat Violation.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Several food walkin cooler This violation must be corrected by : 11/17/10.
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walkin cooler This violation must be corrected by : 11/17/10.
  • Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Walkin cooler
  • Critical. Observed raw animal food stored over cooked food. Mussels over egg rolls walkin cooler Repeat Violation.
  • Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Knives in prep area
  • Observed employee with no hair restraint. Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
  • Clean utensils not stored inverted or in a protected manner. Kitchen
  • Critical. Covered waste receptacle not provided in women's bathroom.
  • Observed garbage on the ground and/or pad around dumpster. Corrected On Site.
11/16/2010Routine - FoodWarning Issued
  • Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Noodles
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Noodles
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Noodles
  • Critical. No conspicuously located thermometer in holding unit. Chest freezer cookline
  • Critical. No conspicuously located thermometer in holding unit. Coke cola cooler Corrected On Site.
  • Critical. Observed food stored in undrained ice. Creamer serviceline
  • Critical. Displayed food not properly protected from contamination. Noodles buffet Corrected On Site.
  • Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Walkin cooler
  • Critical. Observed raw animal food stored over ready-to-eat food. Walkin cooler
  • Critical. Observed uncovered food in holding unit/dry storage area. Walkin freeze Corrected On Site.
  • Observed employee with no hair restraint. Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses. Buffet
  • Observed gaskets with slimy/mold-like build-up. Walkin cooler
  • Observed open dumpster lid.
  • Critical. Observed live flies in kitchen.
  • Observed attached equipment soiled with accumulated grease. Hood filters
7/29/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. inside drop freezer.
  • Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
  • Violation: 37-01-1 Ceiling tile missing. in dry storage area.
  • Critical. Violation: 47-04-2 Observed frayed/spliced electrical wires. For reporting purposes only. in dishwashing area.
3/23/2010Routine - FoodCall Back - Complied
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reachin cooler near cookline. This violation must be corrected by : 3/23/10.
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin cooler near cookline. This violation must be corrected by : 3/23/10.
  • Critical. No conspicuously located thermometer in holding unit. inside drop freezer.
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over raw beef inside walkin cooler. Corrected On Site.
  • Critical. Observed uncovered food in holding unit/dry storage area. rice inside dry storeroom. Corrected On Site.
  • Critical. Observed cloth used as a food-contact surface. under cutting board. Corrected On Site.
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. inside flour. Corrected On Site.
  • Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
  • Observed cutting board grooved/pitted and no longer cleanable. Corrected On Site. operator discarded cutting board.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. forks and knives on prep table.
  • Critical. No handwashing sign provided at a handsink used by food employees. near ice machine.
  • Ceiling tile missing. in dry storage area.
  • Critical. Observed frayed/spliced electrical wires. For reporting purposes only. in dishwashing area.
  • No Heimlich maneuver sign posted. Corrected On Site.
3/22/2010Routine - FoodWarning Issued
  • Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. inside walkin freezer. Repeat Violation.
  • Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. inside walkin cooler. Repeat Violation.
  • Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
  • Critical. Violation: 35A-08-1 Observed live flies in kitchen.
11/5/2009Routine - FoodCall Back - Complied
  • Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi on buffet bar.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef chicken and pork in reachin cooler near cookline. This violation must be corrected by : 11/5/09.
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin cooler near cookline. This violation must be corrected by : 11/5/09.
  • Critical. No conspicuously located thermometer in holding unit. inside walkin cooler. Repeat Violation.
  • Critical. No conspicuously located thermometer in holding unit. inside walkin freezer. Repeat Violation.
  • Critical. Observed uncovered food in holding unit/dry storage area. rice in dry storeroom. Corrected On Site.
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on top of prep table.
  • Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Observed utensils stored in crevices between equipment. clever between prep table and make table. Corrected On Site.
  • Critical. Handwash sink not accessible for employee use at all times. cutting board on top of hand sink near prep area.
  • Critical. Covered waste receptacle not provided in women's bathroom.
  • Critical. No handwashing sign provided at a handsink used by food employees. inside mens restroom. Corrected On Site.
  • Critical. Observed live flies in kitchen.
11/4/2009Routine - FoodWarning Issued
  • Critical. Observed shell eggs in use or stored with cracks or broken shells.
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. all RTE product inside walkin cooler.
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken on buffet line.
  • Critical. No conspicuously located thermometer in holding unit. inside walkin cooler Repeat Violation.
  • Critical. No conspicuously located thermometer in holding unit. inside walkin freezer.
  • Critical. No conspicuously located thermometer in holding unit. inside all reachin coolers.
  • Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
  • Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. ice cream station.
  • Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw beef next to raw shrimp in side walkin cooler. Corrected On Site.
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over raw shrimp inside walkin cooler. Corrected On Site.
  • Critical. Observed raw animal food stored over ready-to-eat food. raw chicken over green beans inside reachin cooler near cookline. Corrected On Site.
  • Critical. Observed cloth used as a food-contact surface. underneath cutting board.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. in bulk flour.
  • Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. employee cutting oranges. Corrected On Site.
  • Observed cutting board grooved/pitted and no longer cleanable. near cookline.
  • Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed buildup of slime in the interior of ice machine.
  • Observed single-service items stored on floor. napkins in dry storeroom.
  • Critical. Handwash sink not accessible for employee use at all times. table in front.
  • Critical. No waste receptacle provided at handwash lavatory with disposable towels. employee restroom.
  • Critical. Hand wash sink lacking proper hand drying provisions. near prep table. Corrected On Site.
  • Critical. Hand wash sink lacking proper hand drying provisions. near 3 compartment sink. Corrected On Site.
  • Critical. Hand wash sink lacking proper hand drying provisions. in employee restroom. Corrected On Site.
  • Observed wall soiled with accumulated food debris. near waitress station.
  • Critical. Observed frayed/spliced electrical wires. For reporting purposes only. near dishwashing machine.
7/15/2009Routine - FoodInspection Completed - No Further Action
No report available. 4/14/2009Routine - FoodInspection Completed - No Further Action
No report available. 8/25/2008Complaint FullInspection Completed - No Further Action
No report available. 7/15/2008Routine - FoodInspection Completed - No Further Action

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