CRAZY BUFFET

High Priority - Nonfood-grade bags used in direct contact with food. Shopping bags used to store raw chicken in chest freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Salmon over cooked shrimp in walk-in cooler. Operator rearranged. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Surface rust on chest freezers near walk-in freezer on cooks line.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin at drink station has black substance around lid. Cleaned during inspection. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and fans soiled on cooks line.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Tongs stored over splash guard of handwashing sink at sushi station. Operator moved. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior door near restrooms.

Basic - Unnecessary items/unused equipment on the premises. Make-table on cooks line used as storage and prep table. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of avocado over cream cheese in reach-in cooler at sushi station. Operator rearranged. Corrected On-Site Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler and freezer shelves.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor at beverage area. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. On two chest freezer next to walk-in cooler.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice-machine at back of kitchen soiled with black substance. Operator cleaned. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic bowls used as scoop in flour and salt bulk containers. Operator replaced with appropriate scoop. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee at sushi station preparing food no hair restraint. Corrected On-Site

Basic - Food stored on floor. Chicken on floor of walk-in freezer near ware-washing area. Cases of chicken, tilapia, seaweed on floor of walk-in freezer near dry storage. Operator placed on shelves Cooking oil and liquid margarine stored on floor on cooks line. Operator placed on cart. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around fan of walk-in freezer. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging over splash guard at handwashing sink at sushi station. Tong on pipe of cooler at sushi station. Operator moved to kitchen. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At handwashing sink at sushi station. Emailed sign. Corrected On-Site Repeat Violation

Basic - Open dumpster lid. Corrected On-Site

Basic - Stored food not covered. Several containers of chicken, beef and fish not covered in walk-in cooler. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Make-table on cooks line used as storage and prep table.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers, squash and tomatoes over sauces in walk-in cooler. Corrected On-Site Repeat Violation

Basic - Utensils in poor condition. Torn gaskets on reach-in cooler on cooks line.

High Priority - Container of medicine improperly stored. Observed pill on lid of rice cooker at sushi prep area, and containers of medicine directly next to rice cooker. Operator removed and placed in office. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of mustard green. Stored on shelving across from triple sink. Operator discarded.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in walk-in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board at maketable on cooks line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing towel and dumping liquid from container at waitstaff area. Operator coached employee.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at sushi prep area had no paper towels and no soap. Operator placed soap and paper towels. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowls used to scoop flour, rice, sugar at dry storage area. Plastic bowls used in yum yum sauce in Glassdoor cooler. Operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink bottle next to rice cooker at sushi prep area. Operator moved. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee at sushi prep area observed preparing sushi with no hair restraint.

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed accumulation of grease on interior of hood system and on ansul system.

Basic - Food stored on floor. Observed container of raw beef stored on floor of walk-in freezer. Operator moved to shelf. Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed scoops for flour stored directly touching wall of dry storage area.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sink at sushi prep area.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed two sanitizer buckets stored on floor, one at each server stations.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatoes and peppers over salsas in walk-in cooler.

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee wash hands and dried on apron. Emailed operator proper hand washing hand out

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Case of raw chicken stored over hard boiled eggs in walk in cooler Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No appear towel or soap at hand washing sink at sushi/hibachi bar

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine

Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoop for rice and sugar Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee take a drink out of a water bottle at sushi bar while working.

Basic - Exterior door has a gap at the threshold that opens to the outside. All exit doors at facility

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed sticky tape over prep table by triple sink

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored under display case at sushi line Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks in reach in cooler at cooks line

Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef and pork in prep sink thawing with out faucet turned on Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm), operator added chlorine retested at 50ppm 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 (Chlorine 0ppm), dish machine sanitizer tubes was in the detergent and the detergent tube was in the sanitizer. Employee switched during inspection. Retested at 50 ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ready to eat krab meat. Operator moved the raw items to the bottom shelf. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm), operator removed water and retested at 50ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, operator removed it to have it cleaned Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink by the 3 compartment sink with a rack in it, operator removed it. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both machines, employee cleaned during inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Through the kitchen Repeat Violation

Basic - Floor soiled/has accumulation of debris. In cookline, employee cleaned during inspection. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed container of chicken wings on the floor in walk in cooler, employee removed it. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil by rice cooker in standing water of 77F. Operator removed the water. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel by the hibachi flat top. Operator placed it in the sanitizer bucket. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tilapia over cream cheese blocks in reach in cooler from sushi station. Operator move the fish to the bottom shelf. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shrimp over raw steak in sushi reach in cooler. Operator moved the shrimp to be on the bottom shelf. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Waiter station. Operator placed a roll of paper towel in the area. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen. Repeat Violation

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed wooden sushi bowl with sushi rice.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed yellow fly sticky traps over prep tables in kitchen. Employee removed them. Reviewed the areas where they can be placed. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed frozen cases of beef, shrimp on the floor in walk in cooler Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water temperature of 80F in hibachi area. Operator discarded water. Corrected On-Site

Basic - Light not functioning. 3 light out from hood Repeat Violation

Basic - Open dumpster lid. Corrected On-Site

Basic - Single-service articles improperly stored. Observed cases of foam cups, lids and food containers directly on the floor by dry storage hallway.

Basic - Unclean building components, attachments or fixtures. Observed fans from cookline dusty Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed spoons in container not facing the same way, operator asked employee to fix it. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet sipping cloths on top of prep table in kitchen and by the beverage station. Operator removed them and placed them in the sanitizer bucket. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm), operator changed the water and retested 50ppm. Advised to get the solution from 3 compartment sink since it was at the correct ppm. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Deli container inside the rice and sugar bins, operator removed them Corrected On-Site Repeat Violation

Basic - Cardboard used to line food-contact shelves. Walk in cooler Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed container of oil on the floor, entrance of the hibachi area, operator moved it to a shelf. Corrected On-Site Repeat Violation

Basic - Light not functioning. 2 out from hood

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods soiled with grease. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Observed fan covers from walk in cooler soiled.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over ready to eat sauces in walk in cooler. Operator switched items Corrected On-Site

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. Operator created a form on the computer and print it to be completed daily Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener soiled

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator had paper but not completed. Completed with employees during inspection. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed deli containers inside the rice, sugar and cornstarch bins Corrected On-Site Repeat Violation

Basic - Cardboard used to line food-contact shelves. Walk in cooler Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the the kitchen Repeat Violation

Basic - Floor soiled/has accumulation of debris. Large ice machine

Basic - Food not stored at least 6 inches off of the floor. Observed cases of calamari on floor in walk in freezer Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between reach in coolers Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hoods soiled with grease -walk in cooler fan covers are dusty

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of reach in cooler

Basic - Working containers of food removed from original container not identified by common name. Observed containers with sugar and cornstarch without labels

Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to hand wash sink in kitchen

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Chicken on sheet trays above beef on sheet trays on speed rack. - From follow-up inspection 2023-06-27: Time Extended

Intermediate - - From initial inspection : Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser on cook line. - From follow-up inspection 2023-06-27: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2023-06-27: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. Inside walk in cooler. - From follow-up inspection 2023-06-27: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Under all bulk containers. - From follow-up inspection 2023-06-27: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Tiles throughout kitchen area. - From follow-up inspection 2023-06-27: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Bus tubs on clean storage rack. - From follow-up inspection 2023-06-27: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Meat in walk in freezer on floor. - From follow-up inspection 2023-06-27: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Top oven on cook line. - From follow-up inspection 2023-06-27: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. One light on hood system. - From follow-up inspection 2023-06-27: Time Extended

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. Repeat Violation - From follow-up inspection 2023-06-27: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2023-06-27: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs and beef over ready to eat cooked noodles and cabbage. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw shrimp in reach in cooler. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Reviewed time temperature control for with operator for the hibachi station, sushi and dessert stations. Operator stated they have a process in place of discarding all TCS items at the 4 hour mark however they do not have written process in place.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside the ice machine

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed flying insects traps over food prep table Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed deli containers used inside the rice and sugar bins. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives in between equipment Corrected On-Site

Basic - Light not functioning. On the hood, 1 light

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Can opener is soiled

High Priority - Container of medicine improperly stored. - operator removed medicine 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.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 1 fly next to dishwasher

High Priority - Raw animal food stored over or with unwashed produce. - raw beef stored over unwashed produce - operator removed beef Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - operator removed drink Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. - employee drink stored with establishment food in reach in freezer - operator removed drink Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone over prep table - operator removed cellphone Corrected On-Site

Basic - Equipment in poor repair. - torn reach in cooler gasket under sushi cooler

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.

Basic - Food not stored at least 6 inches off of the floor. - food stored on floor in walk in freezer

Basic - In-use ice scoop stored on soiled surface between uses. - operator removed ice scoop Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. - operator removed knife Corrected On-Site

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - Light not functioning. - over reach in cooler

Basic - No handwashing sign provided at a hand sink used by food employees. - in server station

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - reach in cooler gasket soiled

Basic - Reuse of single-service or single-use articles. - cut gallon container used to scoop rice - operator discarded container Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. - pork thawing in standing water - operator placed pork under running water Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - next to walk in cooler

Basic - Working containers of food removed from original container not identified by common name. - white powdery substance in clear container - operator labeled container Corrected On-Site

Basic - ceiling tiles vents soiled with accumulated food debris, grease, dust, or mold-like substance.

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. O ppm Per manager they are not using, plates are disposable

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken thighs over raw salmon in reach in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mixture of fresh garlic and oil 47° per employee less than 4 hours out, explained the importance of temperature, returned to reach in cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Heavy soiled Can opener Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the end of cook line next to walking cooler Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. At waiters station

Intermediate - Wash solution in three-compartment sink less than 110 degrees Fahrenheit and dirty water.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine filter

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Heavy soiled both ice machine

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Throughout the kitchen kitchen

Basic - Food not stored at least 6 inches off of the floor. Frying oils at cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of food debris in hand wash sink. Soiled soap dispenser. Walking cooler shelves Walking cooler fan cover

Basic - Single-service articles improperly stored. In floor

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Knife grinder attached to a unsealed and rotten wood next to prep sink. A piece of salmon was on top, manager discarded the salmon Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wiping cloth sanitizing solution stored on the floor. In waiters station Corrected On-Site