SUPER BUFFET

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. Observed all employees training expired at this time. Warning - From follow-up inspection 2025-08-04: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked pork in the hibachi reach in cooler. Operator moved the eggs. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in the walk-in cooler. Operator removed it. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the kitchen counter and the left side standing cooler: Shredded cabbage (70F - Cold Holding); Cooked noodles (70F - Cold Holding); Chicken (50F - Cold Holding); Shrimp (50F - Cold Holding); Pork (51F - Cold Holding). Operator stated the products had been there for approximately 2hrs. Operator placed them in the walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

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. See stop sale. Observed their sushi rice without a time mark. Operator stated it had been out approximately 1hr and marked it accordingly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed their left side sanitizer bucket with 300ppm chlorine. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed their chlorine test kit not usable. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the warewashing hand sink. Operator placed more there. Corrected On-Site Warning

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. Observed all employees training expired at this time. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a scoop in standing 82F water on the cook line. Repeat Violation Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Observed a wet wiping cloth stored u dear a cook line cutting board. Operator removed it. Corrected On-Site Warning

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Observed their buffet plates not inverted or with any overhead protection. Warning

Basic - Silverware/utensils dried with a towel/cloth. Observed an employee dry dishes with a towel. Operator instructed the employee air dry them. Corrective Action Taken Warning

High Priority - Container of medicine improperly stored. Observed a container of painkiller stored over the cook line make table. Operator removed the container. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken eggs stored over ready to eat vegetables in the hibachi area reach in cooler. Operator placed eggs on the iced cook line. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw salmon in the the right side reach in cooler on the cook line. Operator removed the beef. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the left standing reach in cooler on the cook line: Chicken (54F - Cold Holding); Shrimp (54F - Cold Holding); Beef (52F - Cold Holding); Ambient (54F - Cold Holding). Operator stated the food had been put there approximately 1hr ago. Operator placed food into the walk in cooler and called a repairman. Observed on the counter of the kitchen: Cooked noodles (52F - Cold Holding) Operator stated it has been out for approximately 45minutes. Operator placed the noodles in the make table cooler. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed a employee use a handwash sink to fill a container and rinse off and utensil. Operator informed the employee on not to do that. Corrective Action Taken Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle containing chemicals not labeled in the warewashing area. Operator labeled the bottle. Corrected On-Site Warning

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Operator had company send him a letter of proof of farm raised and pellet fed salmon. Corrected On-Site Warning

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 pork in the walk in cooler. Operator placed chicken on the bottom shelf. Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 1 live roach on the floor of the dry storage area. Operator killed the roach and cleaned the area. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line: Butter (83F - Cold Holding); Shredded lettuce (72F - Cold Holding). Operator had stated that the food had been out approximately 1 hr and placed food in the reach in cooler. Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the front kitchen hand wash sink. Operator put a new roll there. Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed multiple unlabeled spray bottles containing chemicals throughout the kitchen. Operator labeled bottles. Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black build up on the left side ice machine. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple grooved cutting boards throughout the establishment. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning

Basic - Dead roaches on premises. Observed approximately 1 dead roach on the floor of the back soda storage area. Operator disposed of it and cleaned the area. Warning

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. Observed employee drinking from an open glass in the kitchen. Operator had employee dispose of drink. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee phone charger on top of ketchup packets. Operator removed charger. Corrected On-Site Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on the walk in freezers fan covers. Warning

Basic - Unclean building components, attachments or fixtures. Observed dust build up on the left side walk in cooler fan covers. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 flying insects in kitchen near trash and 4 flying insects throughout kitchen and back door area.

High Priority - Pesticide-emitting strip present in food prep area. Observed fling insects glue strips hang from ceiling in prep area. Repeat 9-12-22 Repeat Violation Admin Complaint

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed cans of household pesticides in old metal cabinet behind cooks line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over shrimp at make table on cooks line.

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw chicken over raw shrimp in make table on cooks line.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Emailed operator Big 6 food borne illnesses signage and reference material. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Email operator Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104 Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards at cooks line.

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

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. Email operator Employee Health Agreement Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator could not provide a written time as a control sheet.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut and marinated chicken, stuffed shrimp, cooked pork and custard tarts all made onsite more then 24 hours prior as per employee statement not date marked.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee put on hair restraint. Corrected On-Site

Basic - Floor area(s) covered with standing water by dishwasher area and prep area. Repeat 9-12-22 Repeat Violation

Basic - Food storage container/container lid cracked or broken. Observed several cracked and chipped plastic containers at cooks line and clean dish rack.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in 72F standing water at buffet grill station. Observed operator remove utensils and water to dishwasher area. Corrected On-Site

Basic - Multiple cutting boards throughout kitchen have cut marks and are no longer cleanable. Repeat 9-12-22 Repeat Violation

Basic - Open dumpster lid.

Basic - Walk-in-cooler shelves have accumulation of soil residues.

Basic - Working containers of food removed from original container not identified by common name. Observed multiple containers of unlabeled squeeze bottles and bins of sugar, flour, salt, msg throughout kitchen.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee used strainer having contained raw squid and then put up the strainer without wash, rinse, sanitize. Educated operator. Strainer, other contaminated bowl sent for wash. in front of cook line at three-compartment sink used for prep. Corrective Action Taken Warning

High Priority - Nonfood-grade bags used in direct contact with food. Observed frozen fish in walk-in freezer stored in customer carry-out bags. Educated operator. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Stop Sale issued due to adulteration of food product. Observed 8 cracked raw shell eggs at walk-in cooler to left of dry storage. Educated operator. Operator discarded eggs. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Walk-in cooler to left of dry storage Cold holding - Hard-boiled eggs 46F 3 dz, mussel 45F 420 ea, Ramen 48F 5 lbs. All food held overnight. Operator discarded food. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Walk-in cooler to left of dry storage Cold holding - Hard-boiled eggs 46F 3 dz, mussel 45F 420 ea, Observed at cook line hooded reach-in cooler Ramen 48F 5 lbs. All food held overnight. Operator discarded food. Observed at sushi station imitation krab dip 54F. Operator stated it was brought to sushi station within the hour. Operator took to freezer for rapid cooling. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed time markings at sushi bar, but operator did not have TPHC plan available at time of inspection. Provided operator TPHC plan to complete. Warning

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed krab stuffing, sushi, wontons in walk-in cooler and freezer, in various stages of thawing with no accurate tracking of time. Warning

Basic - Bathroom facility in disrepair. Observed employee bathroom with missing back lid for toilet, broken bottom shelf under sink, no handle to open door. Warning

Basic - Cardboard used to line food-contact shelves. Observed soiled cardboard on shelves at cook line with torn aluminum underneath. Educated operator. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled hood vents on cook line. Warning

Basic - Covered waste receptacle not provided in employees' bathroom. Warning

Basic - Cutting board has cut marks and is no longer cleanable, in prep area. Warning

Basic - Employee eating in a food preparation or other restricted area. Observed drinks throughout cook line and prep area. Operator discarded or moved drinks to designated area. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food stored over customer food in walk-in freezer. Educated operator. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, at cook line near rice. Warning

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed dipper well at east side of ice cream station trickling water. Educated operator. Operator removed scoop from service, used scoop on west side of ice cream station. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed employee put soiled strainer, having contained raw squid, onto shelf with no wash, rinse, sanitize, soiling the shelf and surrounding area, in front of cook line at three-compartment sink used for prep. Educated operator. Warning

Basic - Reuse of single-service or single-use articles. Observed cut lids on buckets of sauce found in prep area, dry storage, and walk-in cooler near dish wash area. Educated operator. Warning

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Observed low lighting that food could not be seen, nor could date marks. Warning

Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in employee bathroom area, was unable to see floor upon entering the employee bathroom. Warning

Basic - Working containers of food removed from original container not identified by common name. Observed bulk sugar and salt in containers not labeled. Observed bottles of sauces throughout kitchen area without labels. Employee labeled items. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation Warning