BUFFET CITY
2150 TAMIAMI TRAIL UNIT 30 & 31, Port Charlotte FL 33948 · 941.979.8499
Last inspected Jul 9, 2026 · 15 visits since August 2023
JUL 25
SEP 25
SEP 25
MAR 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired on December 1st 2023. Observed operator renewing license immediately.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2023058837 | Sep 5, 2023 | Nov 6, 2023 | $800 |
| 7--2022059375 | Dec 8, 2022 | Mar 23, 2023 | $200 |
Inspection history
15 visits, newest first
Jul 9, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate8 Basic
What the inspector wrote — 14 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over washed and cut mushrooms in a reach in cooler at the end of the cook line. The operator properly stored the raw shrimp.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth chlorine sanitizer solution exceeding 200ppm. The operator diluted the solution to 100ppm.
Handwash sink not accessible for employee use at all times. Observed a metal container with water in the hand sink at the hibachi station. The operator removed the container from the hand sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit.
Show the remaining 10 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink at the server station. The operator provided paper towels for the hand sink.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed a digital probe thermometer not working due to a dead battery.
Current Hotel and Restaurant license not displayed. The operator printed and posted the seating license.
Cutting board has cut marks and is no longer cleanable. The operator discarded the cutting board.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils on a prep table near the entrance to the kitchen The operator discarded the beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf above the reach in cooler on the cook line. The cell phone was properly stored.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a rice scoop stored in 84F standing water. The operator stored the scoop in a clean, dry container.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers in the top display case on the reach in cooler at the sushi station.
No handwashing signs provided at a hand sink used by food employees at multiple hand sinks.
Stored food not covered. Observed crispy won ton strips stored uncovered in dry storage. The operator covered the wonton strips.
Mar 18, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate6 Basic
Show 12 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp and raw crab in the protein walk in cooler. The operator properly stored the shrimp and crab.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed Kanor Liu and Shuanglong Zheng food manager certification expired 1/19/2026 and 1/21/2026.
Handwash sink not accessible for employee use at all times. Observed a handwashing sink at the entrance to the cook line blocked by a trash can and a dish cart. The operator removed the obstructions.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at multiple handwash sinks in the kitchen. The operator provided paper towels for some of the hand sinks.
Bowl or other container with no handle used to dispense food. Observed plastic containers with no handle used as scoops for multiple food items in the kitchen. The operator removed the plastic containers.
Ceiling tile missing in the dining room.
Food stored on floor. Observed 2 bags of unwashed onions stored on the floor of the produce walk in cooler. The operator prop stored the onions.
No handwashing signs provided at a hand sink used by food employees. Observed no signage stating that employees must wash hands at multiple hand sinks in the kitchen.
Observed ceiling vents in the dining area with an accumulation of dust in the dining area.
Time/temperature control for safety food thawed in an improper manner. Observed crab meat thawing in standing water. The operator placed the crab meat under cold running water.
Marked exit/path to marked exit blocked. For reporting purposes only. Observed the exit in the dining room obstructed by a table and chairs. Observed a marked rear exit in the kitchen obstructed by discarded card board boxes. The operator removed the obstructions.
Sep 22, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 11, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with food debris on blade. Observed employee cleaning can opener properly.
Handwash sink used for purposes other than handwashing. Observed handwashing sink in hibachi station with silver scrub pad. Observed operator removing scrub pad.
Employee with no hair restraint while engaging in food preparation. Observed at Hibachi station,employee without hair restraint. Observed employee putting on a hat.
Silverware/utensils stored upright with the food-contact surface up. Observed in server station, cups with forks stored handles down. Observed operator removing forks, putting into dish to rewash.
Time/temperature control for safety food thawed in an improper manner. Observed ribs in sink thawing in standing water. Observed operator turning water on to finish thawing process and coaching employees on proper thawing methods.
Jul 7, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate5 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed red cutting board on cook line with black mold like substance on one side and burnt, melted cutting board on opposite side. Observed operator throwing away cutting board.
Handwash sink used for purposes other than handwashing. Observed handwashing sink at dish washing station with food debris inside. Observed operator removing food and cleaning sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed paper towel dispenser, not dispensing. Observed operator changing batteries.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ready to eat foods with out date markings of them. IE: Krab Salad, Squid Salad, Flan, Raw Cut Chicken.... Observed operator date markings foods.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed pink mold like substance on ice machines shield (by back door). Observed operator throwing cleaning shield properly.
Exterior door has a gap at the threshold that opens to the outside. Observed screen door with gap at bottom of door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at sushi station, gaskets on reach in coolers soiled with food debris. Observed operator cleaning gaskets.
Stored food not covered. Observed soft shell crab in freezer not covered. Observed operator covering crab.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket with mop head in bucket, at mop sink. Observed operator hanging up mop properly.
Apr 10, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed the written procedure which was completed during inspection.
Mar 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee take out ear piece, put in pocket. Employee was told to wash hands. Instead, employee put on used glove and proceeded to make food.
Handwash sink used for purposes other than handwashing. Observed at sushi station, handwashing sinks with old being used as a dump sink, with food residue, steel wool pad in sink, etc.
Employee with no hair restraint while engaging in food preparation. Observed at hibachi station, employee without hair restraint. Observed operator getting a hat and tutting it on employee.
Equipment and utensils not properly air-dried - wet nesting. Observed containers on drying shelf, wet nesting. Observed operator separating containers to dry properly.
Silverware/utensils stored upright with the food-contact surface up. Observed in server area, forks stored in a container, with handles down. Observed servers changing containers and storing forks handles up.
Stored food not covered. Observed in multiple cooling units stored food not covered. Observed operator having cooks cover immediately.
Working containers of food removed from original container not identified by common name. Observed multiple sauces at hibachi station in squeeze bottles, being used with out identifying labels.
Jan 8, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate10 Basic
Show 16 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee walking to hibachi station with hands in pockets of pull over, no hand washing, pick up a cleaning towel. Observed operator telling employee to wash hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken next to raw shrimp and raw beef next to raw chicken on make line. Observed operator having cooks put all raw chicken next to each other.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed red cutting board with black mold substance all over reverse side of cutting board. Observed operator throwing away cutting board into trash can.
Handwash sink used for purposes other than handwashing. Observed multiple reach handwashing sinks throughout establishment being used as dump sinks.
Packaged food has no English labeling. Observed white powder product on dry storage shelf without English label.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marking on prepped products in walk in cooler.
Buildup of food debris/soil residue on equipment door handles. Observed at sushi bar, food debris on back side of reach in handles. Observed employee cleaning handles.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed salad walk in cooler at 50F. Observed operator removing food to a different walk in cooler until repaired. Operator stated that cooler temperature jumps from 38F to 50F for last few days. Called in for repair.
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 at hibachi bar drinking from a cup without a lid and a straw in prep area. Observed operator throwing away drink.
Employee with no hair restraint while engaging in food preparation. Observed employee at hibachi bar without hair restraint. Observed operator having him put on a hat.
Equipment in poor repair. Observed multiple reach in coolers with tares in gaskets.
Exterior door has a gap at the threshold that opens to the outside. Observed gapping on back door where ice machine is located in kitchen.
Outer openings not protected with self-closing doors. Observed at back door where ice machine is located in kitchen, exit door not self closing.
Stored food not covered. Observed fried noodles in food grade container not covered and protected. Observed operator cover container.
Time/temperature control for safety food thawed in an improper manner. Observed frozen Krab sticks at hibachi bar in sink, in a pot of standing water. Observed operator turning on water to properly thaw.
Working containers of food removed from original container not identified by common name. Observed at cook line white substances in containers not labeled to identify what is salt, msg, and sugar.
Nov 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate13 Basic
Show 18 findings ▾
Dented/rusted cans present. See stop sale. Observed open dented can of pineapple chunks and open can of bamboo shoot strips on the hibachi line with produce on line for use. Pineapple Chunks 6lbs-11.60 oz Fi Hood-1, Bamboo Shoot Strips 6lbs-11.60 oz-Fi Hood-1. Bamboo shoot strips had no label on it as well. Both dented cans. Not a delivery day. Observed on dry storage shelf in storage area the following dented cans: Hoisin Sauce 4lbs-14 oz-Sliver Label-12, Pineapple Chunks 6lbs-11.60 oz Fi Hood-3, Soy Sauce 3pt- 15 oz Amoy-1, Bamboo Shoot Strips 6lbs-11.60 oz Fi Hood-1. Observed operator voluntarily throwing away all dented cans into dumpster. Total on pineapple chunks-4, Total on Bamboo shoot strips 2
Combined ready-to-eat, time/temperature control for safety food held more than 24 hours not date marked according to the date the earliest ready-to-eat time/temperature control for safety ingredient was opened/prepared. Observed multiple items in walk-in coolers (main walk in cooler and produce/salad cooler) with no date markings on items.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards through kitchen and at sushi station stained with black mold like substance all over on one, or both sides.
Packaged food has no English labeling. Observed in dry storage product labeled with out English labeling as well.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items in walk-in coolers (main walk in cooler and produce/salad cooler) with no date markings on items.
Bowl or other container with no handle used to dispense food. Observed non handled square pans on top of product to be used as scoop. Observed operator removing pans and putting into dish.
Buildup of food debris/soil residue on equipment door handles. Observed on back side of reach in coolers and freezers in sushi area and kitchen with some food build up on back side of handles. Observed Kitchen manager cleaning handles.
Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards in kitchen and at sushi station with multiple grooves in cutting boards.
Damaged/spoiled/recalled food not properly segregated. Observed dented cans stored with non dented cans on storage shelf. Observed open dented can of pineapple chunks and open can of bamboo shoot strips on the hibachi line with produce on line for use. Pineapple Chunks 6lbs-11.60 oz Fi Hood-1, Bamboo Shoot Strips 6lbs-11.60 oz-Fi Hood-1. Bamboo shoot strips had no label on it as well. Both dented cans. Not a delivery day. Observed on dry storage shelf in storage area the following dented cans: Hoisin Sauce 4lbs-14 oz-Sliver Label-12, Pineapple Chunks 6lbs-11.60 oz Fi Hood-3, Soy Sauce 3pt- 15 oz Amoy-1, Bamboo Shoot Strips 6lbs-11.60 oz Fi Hood-1. Observed operator voluntarily throwing away all dented cans into dumpster. Total on pineapple chunks-4, Total on Bamboo shoot strips 2
Employee with no hair restraint while engaging in food preparation. Observed multiple employees at buffet, hair down, not restrained, and no hair nets or hats. Observed employee at Sushi bar and hibachi bar with out hair restraints
Equipment in poor repair. Observed missing slider door at sushi station to keep product cold. Observed operator bringing out a door to replace missing door.
Equipment or utensils not designed or constructed in a durable manner. Observed a cutting board on shelf with a hole and broken in center of cutting board put away clean. Observed operator throwing away cutting board into trash.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets torn throughout the whole establishment on reach in coolers, reach in freezers, and walk in salad cooler.
Outer openings not protected with self-closing doors. Observed back door by meat grinder wide open and not propped open. Not self closing. Observed operator closing door.
Silverware/utensils stored upright with the food-contact surface up. Observed food silverware in silverware holder with handles stored in the down position. Observed operator putting back in dish to be re washed and stored properly
Stored food not covered. Observed in reach in cooler food in storage bins not covered or protected. Observed operator having employee cover food.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at sushi station, employee using a wet soiled cloth to clean prep station and hands. Observed operator getting a clean cloth for use and discarded soiled cloth.
Working containers of food removed from original container not identified by common name. Observed a can of product opened and stored in reach in cooler, on line in original can, lid open, and no label on it. Observed operator throwing away item into trash can.
Sep 4, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate10 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken wings in a bag with juice next to cooked ham not covered. Observed operator removing pan with ham and voluntarily discarded item.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef next to raw chicken on shelf in walk in. Observed operator moving chicken to bottom shelf.
Clam/mussel/oyster tags not marked with last date served. Observed one oyster tag without date last served. Observed operator dating tag.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards stained with black mold like substance on prep table in kitchen.
Handwash sink not accessible for employee use at all times. Observed hand sink blocked by ice machine in kitchen. Observed operator removing trash cans and empty 5 gallon buckets to un block sink.
Handwash sink used for purposes other than handwashing. Observed handwashing sink in sushi bar with food debris and a steel wool scrubber inside. Observed operator remove and employee clean.
Buildup of food debris/soil residue on equipment door handles. Observed on back side of handle on reach in cooler at hibachi line with some food debris build up.
Cutting board has cut marks and is no longer cleanable. Observed grooves in cutting board at prep table in kitchen across from walk in cooler
Employee beverage container in ice machine/ice bin. Observed 2 employee drinks stored inside ice machine in kitchen. Observed operator removing and discarding drinks, removing ice that was touching drinks.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee creamer in reach in cooler on hibachi line. Observed operator disguarding item into trash
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of drinking cups in server station.
Equipment in poor repair. Observed torn gasket in reach in cooler across from wok station.
Ice scoop handle in contact with ice. Observed ice scoop inside ice machine with handle touching ice. Observed operator removing scoop, removing ice that was touched by handle of scoop and scoop washed and stored properly
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed multiple spoons in containers in walk in cooler with handles touching ready to eat food. Observed operator removing spoons and scooping out food that was touched with handles.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on hibachi line reach in cooler with some food debris build up on them
Working containers of food removed from original container not identified by common name. Observed multiple items stored in dry containers not labeled
Apr 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. Observed on dry storage shelf #10 can Banana Pudding Costco dented. Observed operator removing can and disposing it in trash can outside
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed on cook line 3 shell on eggs with cracks in them. Observed cook removing and throwing away.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with food debris on it.
Handwash sink not accessible for employee use at all times. Observed hand sink on right hand side as you walk into kitchen blocked with buckets and a speed rack, hand sink in between three compartment sink and dishwasher blocked with hand cart and buckets.
Handwash sink used for purposes other than handwashing. Observed hand sinks in kitchen all being used as dump sinks
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 10 expired food training certificates for employees expired.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine in back storage area with a black mold like substance on left hand side and on top of guard.
Accumulation of debris inside warewashing machine. Observed inside dish machine a build up of lime
Buildup of food debris/soil residue on equipment door handles. Observed handles on all reach in coolers in kitchen with food debris on back side of handles
Cutting board has cut marks and is no longer cleanable. Observed in Sushi Bar and Kitchencutting boards stained and grooved making them no longer cleanable
Equipment in poor repair. Observed reach in coolers with torn gaskets through out kitchen
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths not being stored in sanitizing solution between uses. One of the towels was on top of hot water heater
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate14 Basic
Show 19 findings ▾
Container of medicine improperly stored. Observed a bottle of ibuprofen on shelf above cook station. Observed operator removing medication.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired on December 1st 2023. Observed operator renewing license immediately.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on mop sink
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with black mold like substance on them
Handwash sink used for purposes other than handwashing.
Bowl or other container with no handle used to dispense food. Observed quart containers being used as scoops in dry good items.
Cutting board has cut marks and is no longer cleanable. Observed grooves in cutting boards at sushi station
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed kitchen employee chewing gum. Observed operator address this with her.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed coffee cup and car keys abouve make table on cook line. Observed operator removing items
Food stored on floor. Observed food stored on floor in both walk-in and walk in freezer
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice building up on ceiling of walk-in freezer
In-use knife/knives stored in cracks between pieces of equipment. Observed on cook line a knife stored inbetween cutting boards. Observed operator removing knife and putting into dish
In-use tongs stored on equipment door handle between uses.observed food crusted tongs stored on flour storage container by back door. Observed operator removing and putting in disd
In-use wet wiping cloth/towel used under cutting board. Observed in kitchen, a cloth under cutting board at prep station. Observed operator removing cloth.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing signs at hand washing sinks in sushi bar and server station.
Stored food not covered. Observed oriental fried noodles stored unwrapped in dry storage.
Wet mop not stored in a manner to allow the mop to dry. Observed two mops in mop buckets out side to dry. Observed operator removing mops and hanging up properly.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple cleaning cloths not stored in sanitizer
Working containers of food removed from original container not identified by common name. Observed fried oriental noodles not labled in dry storage.
Sep 7, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 5, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.Observed the following items out of temperature. Operation opened at 11:00 to the public. Items out for consumption. white fish (120F - Hot Holding); baked crab (122F -Hot Holding);stuffed mushrooms (128F - Hot Holding); broccoli with cheese (131F-Hot Holding);Macaroni and cheese (122F- Hot Holding); steamed broccoli (129F-Hot Holding); beef and broccoli (126F-Hot Holding); fried dumplings (122F -Hot Holding);chicken thighs (130F- Hot Holding);sweet potato (131 -Hot Holding);wontons (119F- Hot Holding); mussels (103F - Hot Holding); bang bang chicken (130F-Hot Holding); wrapped hot dogs (115F -Hot Holding);spring rolls (120F -Hot Holding);chicken wings (127F-Hot Holding); tofu with Roe (61F- Cold Holding); Observed operator pulling all said items and re making items voluntarily. Re temperature: white fish (142F - Hot Holding); baked crab (156F -Hot Holding);stuffed mushrooms (162F - Hot Holding); broccoli with cheese (140 -Hot Holding);Macaroni and cheese (142F- Hot Holding); steamed broccoli (138F-Hot Holding); beef and broccoli (155F-Hot Holding); fried dumplings (182F -Hot Holding);chicken thighs (171F- Hot Holding);sweet potato (138F -Hot Holding);wontons (149F- Hot Holding); mussels (165F - Hot Holding); bang bang chicken (167F-Hot Holding); wrapped hot dogs (155F -Hot Holding);spring rolls (180F -Hot Holding);chicken wings (167F-Hot Holding); tofu with Roe (41F-Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi station tofu with Roe (61F- Cold Holding), observed kitchen manager voluntarily discard said item and re make. tofu with Roe (41F-Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following items out of temperature. Operation opened at 11:00 to the public. Items out for consumption. white fish (120F - Hot Holding); baked crab (122F -Hot Holding);stuffed mushrooms (128F - Hot Holding); broccoli with cheese (131F-Hot Holding);Macaroni and cheese (122F- Hot Holding); steamed broccoli (129F-Hot Holding); beef and broccoli (126F-Hot Holding); fried dumplings (122F -Hot Holding);chicken thighs (130F- Hot Holding);sweet potato (131 -Hot Holding);wontons (119F- Hot Holding); mussels (103F - Hot Holding); bang bang chicken (130F-Hot Holding); wrapped hot dogs (115F -Hot Holding);spring rolls (120F -Hot Holding);chicken wings (127F-Hot Holding); tofu with Roe (61F- Cold Holding); had been on the buffet less than one hour. Observed operator pulling all said items and re making items voluntarily. Re temperature: white fish (142F - Hot Holding); baked crab (156F -Hot Holding);stuffed mushrooms (162F - Hot Holding); broccoli with cheese (140 -Hot Holding);Macaroni and cheese (142F- Hot Holding); steamed broccoli (138F-Hot Holding); beef and broccoli (155F-Hot Holding); fried dumplings (182F -Hot Holding);chicken thighs (171F- Hot Holding);sweet potato (138F -Hot Holding);wontons (149F- Hot Holding); mussels (165F - Hot Holding); bang bang chicken (167F-Hot Holding); wrapped hot dogs (155F -Hot Holding);spring rolls (180F -Hot Holding);chicken wings (167F-Hot Holding); tofu with Roe (41F-Cold Holding).
Handwash sink used for purposes other than handwashing. Observed hand washing sink next to ice machine with a stainless steel scrubber, a dirty orange cloth, and paper towel pieces in the sink compartment. Observed manager on duty removing said items.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sink next to prep sink. Observed manager on duty replacing paper towels.
No probe thermometer provided to measure temperature of food products. Observed no probe thermometer in use or on site during inspection.
Probe thermometer not used to ensure proper food temperatures. Observed no probe thermometer in use or on site during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance inside ice machine on guard.
Equipment or utensils not designed or constructed in a durable manner. Observed a gallon milk jug made into a scoop for raw battered chicken. Observed kitchen manager removing immediately.
Food stored on floor. Observed multiple items stored on freezer floor. Observed kitchen manager had employees remove said items off the floor and on shelves.
No suitable facilities provided to store employee clothing and other possessions. Observed personal items stored on storage rack in dry storage.
Stored food not covered. Observed a bus tub of cooked ribs in temperature with no lid on container or container not wrapped. Observed kitchen manager putting lid on container.
Wet wiping cloth not stored in sanitizing solution between uses.observed multiple orange cloths throughout kitchen and dry storage, stored in improper areas, (ie: storage rack with food, hand washing sink). Observed manager on duty removing said cloths and putting they with all dirty cloths.
Working containers of food removed from original container not identified by common name. Observed containers with rice with out proper labels on containers to identify
Aug 21, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate8 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer / refrigerator - not all products commercially packaged. Observed raw salmon over cooked chicken thighs. Observed kitchen manager removing salmon to lowest shelf underneath chicken thighs (on speed rack)
Equipment and utensils not properly air-dried - wet nesting. Observed third pans wet nesting on drying shelf
Equipment or utensils not designed or constructed in a durable manner. Observed a gallon milk jug made into a scoop for raw battered chicken. Observed kitchen manager removing immediately.
Floor area(s) covered with standing water. Observed standing water on floor in employee bathroom in kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a pot to be used as a scoop for battered chicken on cook line with handle touching food. Observed kitchen manager removing pot from container on like and taking to dish.
No suitable facilities provided to store employee clothing and other possessions. Observed personal items stored on storage rack in dry storage.
Objectionable odors in bathroom or other areas of the establishment. Observed a musty, moldy smell in employee bathroom in kitchen
Wet mop not stored in a manner to allow the mop to dry. Observed two mops sitting in mop buckets with mop heads in buckets. Observed kitchen manager correcting immediately, by removing mops and storing them mop head up outside of bucket.
Working containers of food removed from original container not identified by common name. Observed containers with rice, flour inside with out proper labels on containers to identify.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.