New Century Buffet, 735 N Courtenay Pkwy, Merritt Island, FL - Restaurant inspection findings and violations

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Business Info

Name: NEW CENTURY BUFFET
Type: Permanent Food Service
Address: 735 N Courtenay Pkwy, Merritt Island, FL 32953
License #: 1505325
Total inspections: 19
Last inspection: 07/18/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Clams/mussels/oysters removed from original container for long-term storage. **Admin Complaint**
  • Basic - Data plate/operating specifications provided on dishmachine do not match type of sanitizer method in use. **Admin Complaint** **Repeat Violation**
  • Basic - Food placed in soiled container/equipment. Raw chicken in cardboard box that says cheese no liner. Operator discarded.
  • High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. See stop sale. Entire hot buffet. **Admin Complaint**
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Admin Complaint**
  • Intermediate - bottle containing toxic substance not labeled. Soap in egg yellow shade bottle. **Corrected On-Site**
  • Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
07/18/2014Complaint FullAdministrative complaint recommended
  • Basic - Bowl or other container with no handle used to dispense food. Sugar **Corrected On-Site**
  • Basic - Dishmachine has no data plate/operating specifications.
  • Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site**
  • Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • Basic - Wall in disrepair. Tiles falling off wall near sushi area.
  • Basic - Working containers of food removed from original container not identified by common name. Flour sugar.
  • High Priority - Dented/rusted cans present. See stop sale. Several cans of assorted products.
  • High Priority - Displayed food not properly protected from contamination. Fried wonton noodles **Corrected On-Site**
  • High Priority - Potentially hazardous (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 and the time removed from temperature control cannot be determined. Corn starch operator willingly discarded.
  • High Priority - Raw animal food stored over ready-to-eat food. Raw Fish over vegetables and sauce in reach in cooler **Corrected On-Site**
  • High Priority - Warewashing solution too weak, 0 ppm, remade 50 ppm.
  • Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • Intermediate - Handwash sink used for purposes other than hand washing, dump sink at wait station.
  • Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked chicken on a stick 125° 30 minutes.
07/07/2014Complaint FullInspection Completed - No Further Action
  • No Violations Were Observed
6/17/2014Complaint FullCall Back - Complied
  • Basic - Bowl or other container with no handle used to dispense food. Rice **Corrected On-Site**
  • Basic - Employee personal food not properly identified and segregated from food to be served to the public.
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit. Upper sushi bar cooler
  • Basic - Outer openings not protected with self-closing doors. Screen door by ice machines **Repeat Violation**
  • Basic - Reach-in cooler gasket torn/in disrepair. Low boy **Repeat Violation**
  • Basic - Reuse of single-service articles. Sriacha bottles **Corrected On-Site**
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer raw beef over fish not hermetically sealed.. **Corrected On-Site** **Repeat Violation**
  • High Priority - Several Employee washed hands with cold water.
  • High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 300 ppm, remade 100 ppm. **Corrected On-Site**
  • Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
  • Intermediate - No soap provided at handwash sink. Soap at sushi bar watered down, did not suds up. **Corrected On-Site**
  • Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Stem thermometer read 10° F when checked. **Corrected On-Site**
  • Intermediate - Records/documents for required employee training do not contain all of the required information. Some missing information.
4/30/2014Complaint FullInspection Completed - No Further Action
  • Basic - Cutting boards have cut marks and is no longer cleanable. **Warning**
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
  • Basic - Employee personal items stored in or above a food preparation area. Cell phones on prep tables. **Warning**
  • Basic - Food stored on floor. Jug of oil **Repeat Violation** **Warning**
  • Basic - Hood heavily soiled with accumulated grease. **Repeat Violation** **Warning**
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage and area above flour, rice etc. **Repeat Violation** **Warning**
  • Basic - Outer openings not protected with self-closing doors. **Repeat Violation** **Warning**
  • Basic - Reach-in cooler gasket torn/in disrepair. 3 door low boy **Warning**
  • Basic - Reach-in cooler shelves with rust that has pitted the surface. 3 door low boy **Warning**
  • Basic - Shells of oysters/clams/mussels/crabs shucked onsite used to serve food more than once. **Warning**
  • Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
  • Basic - Wash solution not clean. **Warning**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
  • High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. See stop sale. specific tables 1,2,3 and 7 not time marked, stop sale on all TCS foods. Various amounts. **Warning**
  • High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over shredded cheese. **Warning**
  • 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 fish, raw shrimp **Warning**
  • Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
  • Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
  • Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Buffet sign reads cheese oyster with crab meat, cheese crab meat. **Warning**
  • Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
  • Intermediate - Handwash sink used for purposes other than handwashing. Scrubbing pad in sushi area sink. **Warning**
  • Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
  • Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken 3 trays 100°-120° **Warning**
4/14/2014Complaint FullWarning Issued
  • Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. **Warning**
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
  • Basic - No copy of latest inspection report available. **Warning**
  • Basic - Outer openings not protected with self-closing doors. **Warning**
  • Basic - Reuse of single-use number 10 cans. **Warning**
  • Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Both ice machines **Warning**
  • Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. **Warning**
2/21/2014Routine - FoodCall Back - Complied
  • Basic - Bowl or other container with no handle used to dispense food. Rice and flour **Corrected On-Site** **Warning**
  • Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Warning**
  • Basic - Food stored in dry storage area not covered. Bag of rice **Corrected On-Site** **Warning**
  • Basic - Food stored on floor. Jug of oil. **Warning**
  • Basic - Grease and debris accumulated under cooking equipment. **Warning**
  • Basic - Hood soiled with accumulated grease. **Warning**
  • Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. **Warning**
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
  • Basic - No copy of latest inspection report available. **Warning**
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
  • Basic - Outer openings not protected with self-closing doors. **Warning**
  • Basic - Reuse of single-use number 10 cans. **Warning**
  • Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
  • Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Warning**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
  • Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
  • Basic - Working containers of food removed from original container not identified by common name. Flour, sugar **Warning**
  • High Priority - Dented/rusted cans present. See stop sale. **Warning**
  • High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Corrected On-Site** **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Melon ambient cooling 53° 10 minutes. Krab salad 49° cream 46° octopus 48° tofu 43° rice noodles 52° tomato salad 49°. Rechecked at end of inspection octopus 40° tomato salad 40° krab salad 40° rice noodles 46° cream 38° **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. egg foo young 111° cheese mussel 130° orange chicken 126° **Warning**
  • High Priority - Roach activity present as evidenced by live roaches found. 1 live in kitchen on floor by prep table, 1 on trash can rolling cart. **Warning**
  • High Priority - Vacuum breaker missing at mop sink faucet. **Warning**
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Both ice machines **Warning**
  • Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. **Warning**
  • Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Warning**
  • Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site** **Warning**
  • Intermediate - Nonfood-grade basting brush used in food. Metal band brush **Warning**
2/19/2014Routine - FoodWarning Issued
  • Basic - Exterior door has a gap at the threshold that opens to the outside.
  • Basic - Floors not constructed to be easily cleanable. The grout is worn down in the dish area
8/27/2013Routine - FoodCall Back - Complied
  • Basic - Exterior door has a gap at the threshold that opens to the outside.
  • Basic - Floors not constructed to be easily cleanable. The grout is worn down in the dish area
  • Basic - Inaccurate/damaged temperature gauge(s) on .dish machine. Gauge broken on rinse cycle
8/13/2013Routine - FoodEmergency Order Callback Time Extension
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. The side of the wok table is greasy
  • Basic - Build-up of grease/dust/debris on hood filters.
  • Basic - Cardboard used to line food-contact shelves. **Corrected On-Site**
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. The plates on the line are not inverted at the mongolian Bbq and sneeze guard is not in place
  • Basic - Employee with no hair restraint while engaging in food preparation. Kitchen manager
  • Basic - Equipment in poor repair. 3 broken vacuums in dry storage
  • Basic - Exterior door has a gap at the threshold that opens to the outside.
  • Basic - Floors not constructed to be easily cleanable. The grout is worn down in the dish area
  • Basic - Food debris/dust/soil residue on dry storage shelves. The shelf under ice bin in server area is dirty
  • Basic - Food stored on floor. Chicken in large vat on the floor
  • Basic - Grease accumulated under cooking equipment.
  • Basic - Hole in wall. Ther are small holes in the wall in dry storage area
  • Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. There is a soup to go cup bottom touching the sugar. Corrected on site
  • Basic - Inaccurate/damaged temperature gauge(s) on .dish machine. Gauge broken on rinse cycle
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit. Mongolian bbq frill area
  • Basic - Ripped/worn tin foil used as food-contact shelf cover. **Corrected On-Site**
  • Basic - Soil residue build-up on nonfood-contact surface. The tool box in prep area is dirty with food debris
  • Basic - Stored food not covered in walk-in cooler. Cans of bamboo shoots
  • Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.. No lighting
  • Basic - Wall in disrepair. The wall jam by the dish area is corroded
  • High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Noodles 80f corrective action taken to cool with ice
  • High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut cabbage 80f. Corrective action taken
  • High Priority - Live flies in kitchen. 1 live fly in kitchen killed by opertor
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu 56f , krab 57f.. Stop saled
  • High Priority - Potentially hazardous (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 and the time removed from temperature control cannot be determined. See stop sale. Corn starch, ham on buffett
  • High Priority - Raw animal food stored in same container as ready-to-eat food. Raw salmon under cooked beef touching each other. Stop saled. Discarded by operator
  • High Priority - Raw animal food stored over cooked food. there is raw chicken over the cooked chicken. Corrected on site
  • High Priority - Raw animal food stored over ready-to-eat food. There are raw shrimp over unwrapped egg rolls in working unit by the line. Corrected on site
  • High Priority - Roach activity present as evidenced by live roaches found. There are 4 live roaches on the floor in the kitchen by the prep table. There is one live roach under the dish machine on the floor. There is one live roach on the floor under the bulk food bins in the kitchen. There are 10 live roaches on the floor by the mongolian wok. Facility is open and operating
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.. Krab and tofu on mongolian BbQ line
  • Basic - High Priority - There are 6 dead roaches by the rear door leading into the kitchen. There are 2 dead roaches by bulk buns in he kitchen
  • Intermediate - Accumulation of food debris/grease on food-contact surface. The shelves in the raw shrimp cooler 2 door clear door by the line
  • Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. **Corrected On-Site**
  • Intermediate - Handwash sink used for purposes other than handwashing. There is a pot in he hand sink. Corrected on site
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Server station
  • Intermediate - Nonfood-grade basting brush used in food.Corrected on site. Brush was in egg wash
  • Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken 80f on sheet tray
  • Portable fire extinguisher missing from its designated location. For reporting purposes only. Wait station
8/12/2013Routine - FoodEmergency order recommended
  • Current license not displayed COS. Any licensed issued from dept shall be conspicuously displayed
  • Equipment shall be maintained in a state of repair and condition that meets the requirements. The exhaust fan is broken.
  • The door is not self closing. the outer opening of food establishment shall be protected against the entry of insects and rodents.
  • The exhaust fan is greasy. Repeat Violation. Non-food contact surfaces shall be cleaned at a frequency as necesary to preclude accumulation of soil in freezer.
  • The raw burger are above onion rings COS. Food shall be protected from cross contamination
  • The raw eggs are above the bread in cooler, COS. Raw animal over RTE food shall be protected from cross contamination.
7/2/2013Routine - FoodCall Back - Complied
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.rear screen door has heavy grease buildup
  • Basic - Build-up of grease on nonfood-contact surface.container that is used for employees to sit on wAs discarded by operator
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.plates on dessert bar are face side up and no sneeze guard is present
  • Basic - Cleaned and sanitized equipment or utensils not properly stored.to go cup is in sauce in kitchen
  • Basic - Dishware not cleared of gross food and waste prior to being placed in three-compartment sink/dishmachine.the dish racks for clean plates are heavily soiled with lime buildup
  • Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.server
  • Basic - Equipment in poor repair.no lights working in dry storage area where oil is stored
  • Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen door and for by ice bin **Repeat Violation**
  • Basic - Floor area(s) covered with standing water.water standing on floor by handwash sink
  • Basic - Floors not maintained smooth and durable.tile grout worn down by dish area **Repeat Violation**
  • Basic - Food stored in a location that is exposed to splash/dust.the bottom of the spinach pan is touching the meat on the pan below it
  • Basic - Food stored in a prohibited area.clams stored above the cooler line on large prep box for storage overnight
  • Basic - Garbage on the ground and/or pad around dumpster.cigarette butts by rear door to kitchen
  • Basic - Hole in wall.small holes where the oil is stored in dry storage
  • Basic - Hood soiled with accumulated grease. **Repeat Violation**
  • Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.there is a to go cup in the salt. Corrected on site **Corrected On-Site** **Repeat Violation**
  • Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.both wash and rinse gauge stuck on 110f
  • Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.flies in kitchen
  • Basic - Outer openings not protected with self-closing doors.rear door
  • Basic - Outer openings of establishment cannot be properly sealed when not in operation.fan to exterior of building has no screen **Repeat Violation**
  • Basic - Plumbing system in disrepair.missing hot water handle at three bin sink. Repeat violation
  • Basic - Ripped/worn tin foil used as food-contact shelf cover.oven has foil stuck to the top of it
  • Basic - Soil residue build-up on nonfood-contact surface.back storage room heavily soiled with grease. No food storage in this room
  • Basic - Stored food not covered in walk-in freezer.salmon in walk in not covered
  • Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.2 bulbs are missing in dry storage area where bulk items are tored **Repeat Violation**
  • Basic - Wall soiled with accumulated grease.the wall in dry storage hallway is greasy
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
  • High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. Clams 52f **Corrected On-Site** **Repeat Violation**
  • High Priority - Displayed food not properly protected from contamination.meat ends are stored on wire racks in upright cooler uncovered
  • High Priority - Employee failed to wash hands before putting on gloves to work with food.
  • High Priority - Live flies in area where ice cream machine is that is not in use
  • High Priority - Live, small flying insects in food preparation area.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.sushi rice 82f **Corrected On-Site** **Repeat Violation**
  • High Priority - Potentially hazardous (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 and the time removed from temperature control cannot be determined. Brought items out 10 minutes ago
  • High Priority - Raw animal food stored over cooked food.raw salmon over cooked shrimp in two door silver upright cooler
  • High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.raw chicken over cooked chicken in walk in. Corrected on site
  • High Priority - Raw animal food stored over ready-to-eat food.raw salmon over watermelon. Corrected on siye **Corrected On-Site** **Repeat Violation**
  • High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.ice cream box has no sneeze guard. New box
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.clams open in shell in prep box at 52f discarded by operator, sushi rice discarded by operator **Corrected On-Site** **Repeat Violation**
  • Intermediate - Accumulation of food debris/grease on food-contact surface.white containers with fried chicken and green beans are dirty
  • Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.raw oysters
  • Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.cardboard under eggrolls greasy
  • Intermediate - No hot running water at three-compartment sink. 2 bins be no hot water
  • Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Tray of oysters in walk in cooler.
  • Portable fire extinguisher missing from its designated location. For reporting purposes only. Extinguisher in server area is on the floor
4/25/2013Routine - FoodAdministrative complaint recommended
  • No Violations Were Observed
1/30/2013Complaint FullAdmin. Complaint Callback Complied
  • Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. rice scoop in standing water at room temp Corrected On Site.removed before I couldvtake water temperatures
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Box on line is maintaining 60f.
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength. heat at 140f. Manually sanitize dishes until fixed
  • Critical - Displayed food not properly protected from contamination.noodles on buffett line Repeat Violation.
  • Floors not maintained smooth and durable.grout worn down in dish arrea
  • Critical - Fruits/vegetables washed and put back in same dirty Box. Lemons and cantelope
  • Light not functioning.3 bulbs out in dry storage area
  • Light not functioning.storage
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.open drink in prep box Corrected On Site.
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.open drink next to water
  • Observed attached equipment soiled with accumulated grease.hood vents
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.door to walk in
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.smalll cardboar table, discarded by owner
  • Critical - Observed buildup of slime in the interior of ice machine.waitress area
  • Observed employee with no hair restraint.numerous prep people Corrected On Site. Repeat Violation.
  • Critical - Observed food employee touching ready-to-eat food with their bare hands .cookies Corrected On Site.
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.cutting board on line
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.large prep Box
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.lids on both ice bins are dirty
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.oven under hood
  • Critical - Observed hand wash sink used for purpose other than washing hands.quarter pan in sink in mongolian wok area Repeat Violation.
  • Critical - Observed hand wash sink used for purpose other than washing hands.there is a pot in handsink Repeat Violation.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.to go cup in sushi sauce
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.to go soup cup in use as a scoop in pepper Repeat Violation. Repeat Violation.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. crabs 75, krab 60f for undetermined amount of time. corn ears 60f,clams 66f,bean sprouts 60f Repeat Violation.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sushi rice 84f, no time marked Repeat Violation.
  • Critical - Observed raw animal food stored over ready-to-eat food.raw sushi oveer ready to eat sauce in upright Repeat Violation. Corrected On Site.
  • Observed single-service articles improperly stored.whole shell egg flats on top of prep box cut items
  • Observed wall soiled with accumulated black debris in dishwashing area.
  • Critical - Outer openings of establishment cannot be properly sealed when not in operation. No screen on fan for exhaust in kitchen Repeat Violation.
  • Critical - Outer openings of establishment cannot be properly sealed when not in operation.large holes undervrear door by ice bin Repeat Violation.
  • Critical - Required consumer advisory for raw/undercooked animal food not provided.
  • Critical - Stop Sale issued on potentially hazardous food due to temperature abuse . Items cited under 3a violation.All discarded by chef Repeat Violation. Corrected On Site.
  • Critical - Unlabeled soap bin in bulk container
  • Critical - Working containers of food removed from original container not identified by common name.water Repeat Violation.
10/23/2012Complaint FullAdministrative complaint recommended
  • Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.60f tofu,krab 60f,chicken 60f,beef 60f corrective action taken. food out 1 hr
  • Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.prep area sink, fell off
  • Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.no screen on fan for exhaust in kitchen
9/4/2012Routine - FoodCall Back - Complied
  • Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.serving spoon for rice in 80f water
  • Critical - Displayed food not properly protected from contamination.lemons missing sneeze guard on buffett
  • Critical - Displayed food not properly protected from contamination.meat covered by non food grade Bag
  • Critical - Displayed food not properly protected from contamination.nuts , croutons on buffett
  • Equipment or utensils not designed or constructed in a durable manner.paint brush in use on wonton Repeat Violation.
  • Equipment or utensils not designed or constructed in a durable manner.rusty egg roll container in 2 door cooler
  • Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.stirage/wonton room in rear of store
  • Food-contact surface not smooth and easily cleanable.cardboard under egg rolls in 2 door cooler
  • Critical - Hand wash sink lacking proper hand drying provisions.prep sink area
  • Critical - Hot water not provided/shut off at employee hand wash sink.handwash prep sink
  • Light not functioning.oil clost
  • Critical - No handwashing sign provided at a handsink used by food employees.prep area sink
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.ceiling and light shields in kitchen
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.handsink in prep
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.prep shelf
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.trash can dirty in kitchen
  • Observed employee with no hair restraint.cook
  • Observed equipment in poor repair.sushi matt discarded by operator
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.basil container and black pepper container Corrected On Site.
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.dirty cups in a bus pan Corrected On Site.
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.fan inwalk is dusty
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.lid on garlic powder
  • Critical - Observed hand wash sink used for purpose other than pot in handsink prep area
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.corn starc has to go cup in it
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.to go cup in soy sauce
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.to go cup in use as SCoop in salt
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.to go cup without handle in vinegar
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.60f tofu,krab 60f,chicken 60f,beef 60f corrective action taken. food out 1 hr
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.beef 48f, chicken 50f, corrective action taken
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.eggs 57f,cheese 52f discarded by operator
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.fish 103f,ham 87f, buffett
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.krab packate 81f corrective action taken
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sushi rice 80f no time marking in use
  • Critical - Observed raw animal food stored over ready-to-eat food.raw fish over spinach Corrected On Site.
  • Critical - Observed raw animal food stored over ready-to-eat food.whole eggs over ready to eat jello Corrected On Site.
  • Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw chicken over raw beef in walk in
  • Critical - Outer openings of establishment cannot be properly sealed when not in operation.no screen on fan for exhaust in kitchen
  • Plumbing system in disrepair.3 bin sink
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.krab mix in walk in
  • Critical - Stop Sale issued on potentially hazardous food due to temperature abuse-eggs discarded by chef
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical - Working containers of food removed from original container not identified by common name.salt container
  • Critical - Working containers of food removed from original container not identified by common name.salt in soy sauce bucket wwith no label
8/30/2012Routine - FoodWarning Issued
  • Critical - Violation: 16-03-1 Observed Heavy accumulation of debris in warewashing machine and associated equipment.not clean
  • Critical - Violation: 20A-09-1 Chlorine sanitizer not at proper minimum strength for manual warewashing.over 200ppm in sanitizer bucket on cook line
  • Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength.0ppm.nsu
  • Violation: 29-08-1 Plumbing system in disrepair.clogged draing causing water to back up onto floor.
  • Critical - Violation: 35A-05-1 Observed roach activity as evidenced by 50 live roaches found behind metal paneling in dishmachine area in kitchen/ observed 5 live under metal shelf in dish area, 1 live on prep table in cook line, and 1 live on wall next to auto sham
  • Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
6/27/2012Complaint FullEmergency Order Callback Time Extension
  • Critical - Violation: 16-03-1 Observed Heavy accumulation of debris in warewashing machine and associated equipment.not clean.
  • Violation: 29-08-1 Plumbing system in disrepair.clogged draing causing water to back up onto floor.
  • Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
6/27/2012Complaint FullCall Back - Complied
  • Broken pipe under dishmachine
  • Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.over 200ppm in sanitizer bucket on cook line
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0ppm
  • Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
  • Critical - Observed oven heavily encrusted with grease and/or soil deposits.
  • Critical - Observed 1 dead roaches on premises.on cook line shelf
  • Critical - Observed 10 dead roaches on premises.under buffet counters
  • Critical - Observed Heavy accumulation of debris in warewashing machine and associated equipment.
  • Observed Heavy build-up of food debris, dust or dirt on all shelving on cook line
  • Observed a nonfood-grade basting brush used in food.metal banded
  • Observed block walls heavily soiled with accumulated food debris.
  • Critical - Observed cloth used as a food-contact surface. under cutting board
  • Critical - Observed cloth used as a food-contact surface.observed rraw chicken stored on top of wet cloth
  • Critical - Observed employees using same table to cut raw chicken and raw beef with no means seperation.
  • Critical - Observed heavy accumulation of dead roaches behind dishmachine.
  • Observed heavy grease accumulated on kitchen floor and under equipment
  • Critical - Observed interior of cook all reach-in coolers heavily soiled with accumulation of food residue.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.all phf's at mongolian bar 48F to 50F, sushi rolls found at 62f at buffet, and cooked shrimp 45f
  • Critical - Observed raw chicken,calamari thawed in standing water in 3 bay sink.
  • Critical - Observed roach activity as evidenced by 1 live roaches found in dry storage
  • Critical - Observed roach activity as evidenced by 50 live roaches found behind metal paneling in dishmachine area in kitchen
  • Critical - Observed roach activity as evidenced by 9 live roaches found found crawling inside a plastic container located under stairs between walk in coolers and dry storage
  • Critical - Observed sanitizing solution exceeding the maximum concentration allowed.chlorine over 200ppm bleached out stick Corrected On Site.
  • Critical - Observed unlabeled spray bottle.mongolian bar
  • Observed walls in disrepair.metal panels bowing away from wall in ki kitchen
  • Plumbing system in disrepair.clogged draing causing water to back up onto floor
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.egg foo yung 91F buffet, cooked fried chicken 122f
  • Critical - containers of flour and breading not being covered is being contaminated by raw chicken and beef dripping into uncovered containers
6/26/2012Complaint FullEmergency order recommended

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