CHINA BUFFET
1032 SW 67 AVE, Miami FL 33144 · 305.266.3322
Last inspected May 6, 2026 · 9 visits since August 2023
MAR 24
OCT 24
FEB 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. Observed 1 live crawling insects inside the flour container nearby the three compartment sink in the kitchen. Operator discarded the flour.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2020010981 | Mar 27, 2020 | May 18, 2020 | $400 |
| 1--2019058049 | Oct 25, 2019 | Dec 20, 2019 | $200 |
Inspection history
9 visits, newest first
May 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate12 Basic
What the inspector wrote — 13 findingsThe state's own report →
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
Ceiling/ceiling tile shows damage or is in disrepair. Observed in hibachi area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling throughout kitchen.
Floor area(s) covered with standing water. Observed at cook line, prep area and ware wash area.
Show the remaining 9 findings ▾
Floor soiled/has accumulation of debris. Observed on cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
Standing water in bottom of reach-in-cooler. Observed in cooler at kitchen entrance.
Stored food not covered. Observed containers of ice cream in chest freezer with no lid.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler and freezer.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
Apr 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 4 high priority.
4 High priority4 Intermediate15 Basic
Show 23 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come from outside of establishment and begin handling equipment in ware wash area without hand wash. Inspector coached employee and manager on proper handwashing techniques. Employee washed hands properly.
Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed in ware wash.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in next to kitchen entrance: raw shrimp over cooked pork. Operator corrected during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at buffet line: cut cantaloupe (60F - Cold Holding). As per operator, less than 1 hour. Melon was removed for rapid chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed on clean knife rack soiled knives. Operator removed knives and placed at triple sink.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed hand sink to left of cook line removed.
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
Soap dispenser at handwash sink not working/unable to dispense soap. Observed at hand sink at kitchen entrance.
Ceiling/ceiling tile shows damage or is in disrepair. Observed in hibachi area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling throughout kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed bag on dry food rack next to walk in cooler. Operator removed during inspection.
Equipment and utensils not properly air-dried - wet nesting. Observed trays wet nesting on dry dish rack. Operator removed them to be properly air dried.
Floor area(s) covered with standing water. Observed at cook line, prep area and ware wash area.
Floor soiled/has accumulation of debris. Observed on cook line.
Food stored on floor. Observed oil on floor at kitchen entrance. Operator removed during inspection.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
Standing water in bottom of reach-in-cooler. Observed in cooler at kitchen entrance.
Stored food not covered. Observed containers of ice cream in chest freezer with no lid.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler and freezer.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
Sep 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 200ppm). During the inspection employee added water Triple Sink (Chlorine 100ppm)
Toxic substance/chemical improperly stored. Observed chemicals stored on floor underneath three compartment sink
Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork and cooked chicken with no date marking in walk in cooler As per operator from prior day.
Soap dispenser at handwash sink not working/unable to dispense soap.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed bottle of water in 2 doors standing reach in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues, located at hibachi station.
Stored food not covered. Observed most cooked foods not covered inside walk in cooler
Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp in standing water in kitchen area.
Feb 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate16 Basic
Show 22 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon wrapped krab stored above cooked ribs. Operator changed order. Observed raw eggs above cooked pork in prep top, operator changed order.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw beef in prep top, operator changed order. Observed at reach in at hibachi station; raw beef above raw pork and raw shrimp. Operator changed order during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener. Operator placed in three compartment sink to be washed, rinsed, and sanitized.
Handwash sink used for purposes other than handwashing. Observed cook wash out bowl in hand sink at kitchen entrance. Observed soap container inside hand sink next to cook line, operator removed items.
Non-pitting surface rust on food-contact equipment. Observed under prep tables where food is kept. Observed on dry storage racks where food is held. Observed rust on both knife magnets in kitchen.
Spray bottle containing toxic substance not labeled. Observed spray bottle under hibachi station with no label identifying contents, operator labeled at time of inspection.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Observed bowl stored in raw beef at prep top cooler across cook line. Operator removed bowl at time of inspection.
Buildup of food debris/soil residue on equipment door handles. Observed reach in coolers with soiled handles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles in kitchen.
Cleaned and sanitized equipment or utensils not properly stored. Observed next to cook line pots and pans on floor.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed car keys above prep top cooler. Observed employee food in cooler next to kitchen entrance stored above customer food. Observed above prep table sweater.
Floor area(s) covered with standing water. Observed in warewash area and near sushi prep where no washing is being conducted.
Floor soiled/has accumulation of debris. Observed soiled floor drains in kitchen area.
Food stored on floor. Observed cases of chili sauce, vinegar, and soy sauce on floor under cook line. Operator removed from floor.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled air vents in walk in cooler. Observed air fans throughout kitchen soiled. Observed exterior of ice machines soiled with dust. Observed paper towel and soap dispensers at all hand sinks with dust. Observed soiled gaskets in multiple reach in coolers.
Reach-in cooler shelves with rust that has pitted the surface. Observed in most reach in coolers in establishment.
Stored food not covered. Observed pork in walk in freezer with no lid, observed frozen beef with no lid.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler rusted shelves.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout kitchen area.
Working containers of food removed from original container not identified by common name. Observed in delivery area on storage rack containers of sugar with no label.
Oct 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate16 Basic
Show 18 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at both handwashing sinks in kitchen area. Employee brought paper towels over.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed hand sink next to reach in cooler at kitchen entrance with dispenser unable to dispense paper towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice bin at restaurant entrance soiled inside.
Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler handles soiled throughout kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled throughout establishment in kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks in ware wash area and on prep tables throughout kitchen, no lid or straw in place.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell Phone on prep table, observed personal bag stored above containers of sauce. Observed personal food stored above utensils for service all in kitchen area. Observed car keys stored on shelf with seasonings in kitchen.
Floor soiled/has accumulation of debris. Observed floor soiled throughout establishment in kitchen.
Food stored on floor. Observed containers of soy sauce, marinated chicken, cooked noodles, cooked beef; frozen fish, frozen ice cream, stored in both walk in freezers and coolers. Observed container of pickles stored on floor at kitchen entrance.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in chest freezers where ice cream is stored.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed shelves I n walk in and reach in coolers and freezers soiled.
Stored food not covered. Observed containers of food, cooked chicken, marinating beef, cooked beef and pork,; in all coolers and freezers uncovered.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Observed lighting not efficient in Walk in cooler in kitchen area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves rusted in both walk in coolers and freezers.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout establishment.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths stored on prep tables while not in use.
Worn, torn and/or soiled floors/carpeting. Observed broken floor tiles where soda filters are in back exit of kitchen.
Oct 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 36 violations recorded, 7 high priority.
7 High priority6 Intermediate23 Basic
Show 36 findings ▾
Container of medicine improperly stored. Observed bottle of sodium bicarbonate stored on same shelf with seasonings. Cook moved to other shelf with chemicals.
Dented/rusted cans present. See stop sale. Observed can of sliced yellow peaches in syrup 3000g with large dent on side of can.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook in kitchen on personal phone, then begin moving food around in oven with no hand wash.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flies in kitchen area, landing on prep table with cases of raw chicken and 4 live flies flying throughout kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over vegetables in walk in cooler. Observed raw shell eggs behind cooked pork on prep top across from stove. Observed raw chicken behind raw beef on prep top across from stove. Observed raw squid stored above milk under prep table cooler across stove. Observed raw chicken above raw pork in reach in next to kitchen entrance. Observed raw beef stored above raw shrimp in reach in where wok station is. Cooks moved all food for proper storing on shelves.
Stop Sale issued due to adulteration of food product. Observed employee straining cooked noodles above floor drain. Employee rested drained noodles in bowl directly on floor drain in kitchen area.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no breaker at mop sink located outside of restaurant in back.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed cook wash hands in prep sink located outside of walk in freezer, hand wash sink was not used. Observed cook in kitchen on personal phone, then begin moving food around in oven with no hand wash.
Employee washed hands in a sink other than an approved handwash sink. Observed cook wash hands in prep sink located outside of walk in freezer, hand wash sink was not used.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed grinder soiled with meat residue located underneath dry food storage rack, Observed can opener blade soiledat prep table in kitchen area. Cook took blade to ware wash area to be cleaned properly. Observed knives stored on drying rack soiled. Cook to them to be washed rinsed and sanitized.
Handwash sink used for purposes other than handwashing. Observed handwashing sink outside of walk in freezer with ladle stored inside.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at both handwashing sinks in kitchen area. Employee brought paper towels over.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed hand sink next to reach in cooler at kitchen entrance with dispenser unable to dispense paper towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice bin at restaurant entrance soiled inside.
Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler handles soiled throughout kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled throughout establishment in kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks in ware wash area and on prep tables throughout kitchen, no lid or straw in place.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell Phone on prep table, observed personal bag stored above containers of sauce. Observed personal food stored above utensils for service all in kitchen area. Observed car keys stored on shelf with seasonings in kitchen.
Floor area(s) covered with standing water. Observed standing water in dish machine area, no dishes being cleaned at time. Observed standing water near sushi prep table.
Floor soiled/has accumulation of debris. Observed floor soiled throughout establishment in kitchen.
Food stored in a prohibited area. Observed cooks preparing food in hallway where kitchen exit is. Cooks moved to prep area.
Food stored on floor. Observed containers of soy sauce, marinated chicken, cooked noodles, cooked beef; frozen fish, frozen ice cream, stored in both walk in freezers and coolers. Observed container of pickles stored on floor at kitchen entrance.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in chest freezers where ice cream is stored.
In-use wet wiping cloth/towel used under cutting board. Observed wet cloth stored under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed shelves I n walk in and reach in coolers and freezers soiled.
Reuse of single-service or single-use articles. Observed plastic containers being reused to store food.
Silverware/utensils dried with a towel/cloth. Wet wiping cloth used to wipe knifes off in kitchen area. Inspector had employees wash rinse and sanitize knives.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed standing water in mop sink not being drained. Mop sink located outside of restaurant in back.
Stored food not covered. Observed containers of food, cooked chicken, marinating beef, cooked beef and pork,; in all coolers and freezers uncovered.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Observed lighting not efficient in Walk in cooler in kitchen area.
Time/temperature control for safety food thawed in an improper manner. Observed Krab meat in standing water in prep sink outside of walk in freezer. Manager put under running cold water.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves rusted in both walk in coolers and freezers.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout establishment.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths stored on prep tables while not in use.
Worn, torn and/or soiled floors/carpeting. Observed broken floor tiles where soda filters are in back exit of kitchen.
Mar 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate9 Basic
Show 16 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 200+ppm. Operator remade to 100pm
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer handled soiled dishes and then began touching clean dishes without washing hands
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cardboard shipping boxes being used to line bottom of bus tubs with washed/prepped vegetables
Raw animal food stored over or with unwashed produce. In walk in cooler. Raw shelled eggs stored over potatoes.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line raw chicken (45F - Cold Holding); raw beef (45F - Cold Holding)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on hose bib to left of fryers
Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of soda machines in each service area have an accumulation of mold like substance
Bowl or other container with no handle used to dispense food. In walk in cooler. Metal bowls being used as scoops in bus tubs of prepared foods
Drain cover(s) missing. In dishwashing area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on shelf over reach in cooler for cook line.
Floor area(s) covered with standing water. Throughout kitchen areas
Food stored on floor. Case of broccoli stored on the floor on cook line. Operator placed on bucket
In-use knife/knives stored in cracks between pieces of equipment. Butcher knife stored in crack between reach in cooler on cook line and adjacent prep table. Operator moved
Stored food not covered. Multiple bus tubs of food items in all 3 walk in refrigerators not covered
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Lighting in middle walk in cooler not sufficient
Time/temperature control for safety food thawed in an improper manner. Raw beef on shelf beneath prep table being thawed at room temperature. Raw shrimp being thawed in standing water at prep sinks
Aug 23, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled and meat slicer blade.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed stand up double door reach in cooler in kitchen chicken chucks, cooked baked chicken not date marked. As per operator cooked 2 days ago.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Observed middle walk in cooler and Left walk in freezer with low light.
Aug 22, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 34 violations recorded, 6 high priority.
6 High priority9 Intermediate19 Basic
Show 34 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Three compartment sink: employee washing dishes, only wash and rinse. Discussed and trained the employee on dishwashing. Set up the three compartment sink, employee rewashed all dishes and pans.
Presence of insects, rodents, or other pests. Observed 1 live crawling insects inside the flour container nearby the three compartment sink in the kitchen. Operator discarded the flour.
Raw animal food stored over or with unwashed produce. Observed raw pork over cooked wontons in the reach in cooler by the fryers.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 live crawling insect inside the flour container on a shell in front of the three compartment sink. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table in front of the cook line: clams (59F - Cold Holding). As per operator, placed on the tables 45 minutes before the inspection. Discussed with operator the placed the clams on ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep table in front of the cook line: egg roll (75F - Hot Holding, as per operator, cooked 1 hour before the inspection); wonton (74F - Hot Holding, as per operator, cooked 1 hour before the inspection). Operator discard.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Three compartment sink: employee washing dishes, only wash and rinse. Discussed and trained the employee on dishwashing. Set up the three compartment sink, employee rewashed all dishes and pans.
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. Emailed form, operator posted.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled and meat slicer blade.
Handwash sink used for purposes other than handwashing. Observed employee washing towel in handwashing sink, by the dishwasher. Observed dirty pot inside the handwashing sink by the left walk in freezer. Also observed employee rinsing a pitcher in the handwashing sink in the server station.
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. Observed no employee agreement. Emailed form, operator printed and had some employees sign.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed stand up double door reach in cooler in kitchen chicken chucks, cooked baked chicken not date marked. As per operator cooked 2 days ago.
Sink compartments of three-compartment sink too small to accommodate utensils or equipment. Observed big pot not able to be cleaned in the 3 compartment sink.
Soap dispenser at handwash sink not working/unable to dispense soap. In the kitchen by fryers.
Accumulation of debris exterior warewashing machine.
Accumulation of debris on exterior of warewashing machine. Observed dishwasher machine exterior soiled.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed cardboard throughout the kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed monster drink on top of cook line prep area. Observed electrolytes drink, water bottles, purse, lunch bags on top of stored food.
Equipment and utensils not properly air-dried - wet nesting. Observed clean pans on prep table by the kitchen not properly dried, with wet nesting.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Three compartment sink: employee washing dishes, only wash and rinse. Discussed and trained the employee on dishwashing. Set up the three compartment sink, employee rewashed all dishes and pans.
Floor area(s) covered with standing water in the whole kitchen.
Food stored on floor. Observed cases of raw chicken and cases of broccoli.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knives in 80F standing still water in the seafood prep area. Discussed with the operator the proper methods. Operator discarded the water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers in the kitchen by the fryers with soiled gaskets.
Observed clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pots and pans on the kitchen shelves.
Observed cutting board has cut marks and is no longer cleanable.
Observed floor soiled of debris throughout the kitchen and back prep area.
Observed in-use wet wiping cloth/towel used under cutting board by the fryers.
Observed reach-in coolers by the fryers and back prep area interior and shelves with accumulation of soil residues.
Stored food not covered. Observed on a shelf nearby the walk in cooler: fried chips not covered.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Observed middle walk in cooler and Left walk in freezer with low light.
Wall soiled by the dishwasher. Black wall.
Working containers of food removed from original container not identified by common name. Observed salt, soy sauce and vinegar buckets with no labels.
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.