CHINA BUFFET

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked shrimp; (51F - Cold Holding); cooked eggrolls (51F); raw frog legs (51F - Cold Holding); raw, chicken wings (50F); mussels (55F - Cold Holding); crab Rangoon (55F); raw pork chops (51F); raw shrimp (52F - Cold Holding); raw tilapia (50F - Cold Holding); macaroni and cheese (51F - Cold Holding) Warning - From follow-up inspection 2026-06-05: Raw salmon 49F cold holding Raw shrimp 49F cold holding Pork ribs 49F cold holding Coldslaw 49F cold holding inside walk in cooler in back kitchen area Egg roll 51F cold holding Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale. cooked shrimp; (51F - Cold Holding); cooked eggrolls (51F); raw frog legs (51F - Cold Holding); raw, chicken wings (50F); mussels (55F - Cold Holding); crab Rangoon (55F); raw pork chops (51F); raw shrimp (52F - Cold Holding); raw tilapia (50F - Cold Holding); macaroni and cheese (51F - Cold Holding) cooked chicken (44F - Cold Holding); mozzarella cheese (45F); fried shrimp (44F - Cold Holding); raw chicken (46F - Cold Holding); lamb chops (48F) Shrimp cold holding at 53F stored on 3 compartment sink. Raw shrimp placed inside walk-in cooler for rapid chill. Corrective Action Taken Warning - From follow-up inspection 2026-06-05: Raw salmon 49F cold holding Raw shrimp 49F cold holding Pork ribs 49F cold holding Coldslaw 49F cold holding inside walk in cooler in back kitchen area Egg roll 51F cold holding Admin Complaint

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Pesticides improperly stored in dry food storage area. Warning - From follow-up inspection 2026-06-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stored and dry storage has stains and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2026-06-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No dates on any prepared food in kitchen area. Cooked shrimp, cooked egg rolls and various other cooked food.Warning Warning - From follow-up inspection 2026-06-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training is expired. Warning - From follow-up inspection 2026-06-05: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine is soiled. Warning - From follow-up inspection 2026-06-05: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle inside flower bin on food preparation table in back kitchen area. Warning - From follow-up inspection 2026-06-05: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets are torn on refrigerator labeled cold drinks, in back kitchen area. Torn gaskets on walk in cooler door. Warning - From follow-up inspection 2026-06-05: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Soy sauce stored on floor in back kitchen area. Raw chicken and fish stored on the floor inside walk in frezzer. Watermelon stored on floor and dry storage. Repeat Violation Warning - From follow-up inspection 2026-06-05: Time Extended

Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Mop sink is filled in with dirt and has no running water. Unable to verify if mop sink has a drain. Warning - From follow-up inspection 2026-06-05: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and oven handles have buildup of grease and old food debris. Grease buildup underneath grill and side of fryer and grill. Repeat Violation Warning - From follow-up inspection 2026-06-05: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Garlic toast stored uncovered inside walk in cooler. Warning - From follow-up inspection 2026-06-05: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves have rust developing inside walk-in cooler . Warning - From follow-up inspection 2026-06-05: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth stored on counters throughout kitchen area, not stored in sanitizer buckets. Repeat Violation Warning - From follow-up inspection 2026-06-05: Time Extended

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drinking on cooks line then started working. Spoke with employee about proper handwashing employee washed hands. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine is soiled in kitchen area.

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink at sushi bar has dirty dishes stored inside it. Employee removed dirty dishes and placed at dishwasher. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle used in rice bin.

Basic - Employee eating in a food preparation or other restricted area. Employee drinking on cooks line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying by dishwasher.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Sticky Fly tape hanging throughout kitchen. Employees removed sticky tape from kitchen area. Corrected On-Site

Basic - Food stored on floor. Food stored on floor inside walk in frezzer. Repeat Violation

Basic - Garbage can soiled.

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth stored underneath cutting board in back kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease buildup overtop fryers. Repeat Violation

Basic - Open dumpster lid.

Basic - Raw fruits/vegetables not washed prior to preparation. Onions not washed before preparation. Staff washed onions. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 3 wet cloths stored on food preparation table in back kitchen area. Staff removed and properly stored cloths. Corrected On-Site

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. Dishwasher has an empty bottle of chlorine connected to it. Manager connected new bucket of chlorine to dishwasher. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored overtop raw fish inside walk in cooler. Manager removed and properly stored chicken.

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 and the time removed from temperature control cannot be determined. Sushi held on time as a public health control on front buffet has no time markings.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Empty bucket of chlorine connected to dishwasher. Repeat Violation

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Repeat Violation

Intermediate - No soap provided at handwash sink. No handwashing soap at handwashing sink in kitchen area by fryer station. Manager placed soap at handwashing sink. Corrected On-Site

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. No tags for raw oyster inside walk in cooler. Spoke with manager all fresh raw oysters must be cooked before serving. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine by back door is soiled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on reach in cooler cutting board on cooks line. Employee drink stored in same pan as raw crab.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink from a coke with no lid on cooks line.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. 4 fly sticky tapes hanging from ceiling in kitchen area.

Basic - Food stored in undrained ice. Shrimp inside walk in cooler in sitting water. Manager drained water from shrimp. Corrected On-Site

Basic - Food stored on floor. Bucket of potatoes, soy sauce stored in floor inside walk in cooler . Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in white freezer in food preparation area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon stored in standing water on front buffet line. Manager removed and placed spoon at dishwasher. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease overtop flattop grill and fryers.

Basic - Working containers of food removed from original container not identified by common name. Sauces removed from original containers and placed in clear bottles has no labeling of ingredients throughout kitchen area. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready to eat bread and green beans in walk in cooler.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee picked trash up off the floor then proceeded to wash his hands in food preparation sink. Had a conversation about proper handwashing procedures. Employee washed his hand in appropriate sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink has lids stored inside it. Owner removed lids and placed at dishwasher. Corrected On-Site

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. Dishwasher tested 0ppm of chlorine. Owner prime sanitizer retested at 100ppm. Corrected On-Site

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. Employee on cooks line turned his hat backwards put on gloves without washing his hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored overtop ready to eat sauces inside walk in cooler. Owner removed and properly stored beef. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink has rice in the drain by double door refrigerator in back kitchen area.

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. No tags on oysters on buffet.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bulk pasta salad made and held longer then 24 hours has no date markers inside walk in cooler.

Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside flour bin on table across from flattop grill in back kitchen area.

Basic - Employee eating while preparing food. Employee eating while preparing food in back kitchen area.

Basic - Food stored on floor. Buckets of soy sauce stored on floor in kitchen area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's stored in water at 111F.

Basic - Raw fruits/vegetables not washed prior to preparation. Green beans not washed before preparation.

Basic - Working containers of food removed from original container not identified by common name. Clear bottles of sauces used for cooking has no labeling of ingredients on counter by flattop grill in kitchen area.