CHINA BUFFET
6001 ARGYLE FOREST BVLD STE 32, Jacksonville FL 32244 · 9047799898
Last inspected Aug 5, 2026 · 10 visits since October 2023
SEP 25
JAN 26
JAN 26
JUL 26
AUG 26
— STEADY
5 inspections within 35 points of each other. Whatever this kitchen does, it does consistently.
Improper sewage disposal. Establishment rinsing off equipment and sheets pans used in food preparation outside near back door to kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 5, 2026Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority1 Intermediate8 Basic
What the inspector wrote — 14 findingsThe state's own report →
Employee washed hands with no soap. Observed employee place dirty dishes into a bus tub then wash hands at service station hand wash sink without using soap. Employee coached to use soap and employee rewashed hands with soap.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee was a pan at the three compartment sink with soapy water, rinse the pan and place the pan on the clean pan storage table in the kitchen. No sanitizer was applied to the pan. Person in charge placed pan in the sink for proper sanitizing.
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. Open trays of raw chicken stored over open case of raw fish on speed rack in the walk-in freezer.
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. All hot, cold and sushi buffets do not have the time marked on the buffet glass as indicated in establishment's written procedures. Person in charge states all food placed at the buffet at 12:45 and added time marking to glass.
Show the remaining 10 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on threaded faucet with attached hose outside right back exit door.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Hibachi cook did not know minimum internal cooking temperature for chicken. Provided DBPR Form HR 5030-063 and 5030-060.
Equipment and utensils not properly air-dried - wet nesting. Water observed between stacked cups in service station by soda machine.
Equipment in poor repair. Torn gasket on middle door of hibachi cold table.
Exterior door has a gap at the threshold that opens to the outside. Daylight showing with large gap at bottom threshold of exit door by the restrooms.
Floor and/or tiles missing and/or in disrepair. Floor in walk-in freezer is lifting at the seaming.
Floor soiled/has accumulation of debris. Floors under fryers and wok station are soiled.
Food stored on floor. Bottle of wing sauce stored in the floor in dry storage area. Person in charge moved bottle to shelving.
Hole in or other damage to wall. Wall in disrepair to right of left back exit door.
Stored food not covered. Containers of raw chicken, corn and imitation crab stored uncovered in the walk-in cooler.
Jul 8, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority1 Intermediate5 Basic
Show 12 findings ▾
Employee washed hands with no soap. Observed employee wash hands in handwash sink with no soap used. Employee was coached to use soap and washed his hands with soap.
Improper sewage disposal at floor drains in kitchen and/or food preparation area. Mop sink is inaccessible with storage items. Employee states mop water is dumped into the kitchen floor drain.
Live, small flying insects found. Two live flying insects observed in prep area.
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. Open tub of raw chicken stored over fish and pork in the walk-in freezer. Also, in right walk-in cooler, tub of raw chicken stored over ready-to-eat sauces.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (45F - Cold Holding)and sprouts (46F - Cold Holding)in left walk-in cooler. Operator states door was open and closed frequently to restock the buffet line.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on threaded faucet with attached hose outside back exit.
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. Food handler training expired for the following employees on the following dates; Antino A 3/7/2026 Dan L 3/7/2026 Jian L 7/5/2026 Ruminate J 3/7/2026 Yang O 3/7/2026 Rong L 3/7/2026
Hole in or other damage to wall. Wall under three compartment sink at the middle sink is in disrepair. Also, hole in wall to the right of back exit door.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed in ice cream chest reach-in freezer. Also, ice buildup up observed in fish reach-in chest freezer in the kitchen. Also, right door gasket on flip top reach in cooler in kitchen is torn.
No Heimlich maneuver/choking sign posted. No choking poster posted. Provided DBPR Form HR 5030-105 via email.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at hibachi area have grease build up. Hood filters in the kitchen have grease build up. Back panels of fryers have excessive grease debris/build up. Left gasket on kitchen flip top reach in cooler is soiled.
Standing water in bottom of reach-in-cooler. Standing water observed in bottom of hibachi area cold bar.
Jan 14, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 1 high priority.
1 High priority1 Intermediate10 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, large plastic tub of raw chicken and raw beef stored over open containers of ready to eat sauces.
Serving utensil not provided for each food item at self-service salad bar/buffet. Multiple sushi plates on buffet missing tongs. Operator had employee put new tongs put.
Equipment and utensils not properly air-dried - wet nesting. Multiple stacks of pan in dish area and on cook line stacked before properly air drying.
Equipment in poor repair. At sushi bar, lid of reach in freezer behind held together with duct tape.
Exterior door has a gap at the threshold that opens to the outside. Gap under exterior back door in kitchen.
Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line soiled with black debris. Also, floor under dish machine soiled with black residue. Also, wall behind cook line soiled. Also, wall behind dish machine soiled. Also, multiple ceiling tiles in dining room and kitchen stained.
Hole in or other damage to wall. Hole in wall right of back door behind cook line. Also, hole in wall next to entrance doors to kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in multiple reach in freezers in establishment in kitchen and behind sushi bar.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In walk-in cooler, handles of tongs stored in container of raw shrimp touching product. Operator removed tong handle from product/container.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in kitchen and at sushi bar soiled/torn.
Single-service articles improperly stored. Rolls of paper towels stored on floor in cabinet of ladies restroom.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping clothes in kitchen stored on prep tables in between uses. Operator put wiping cloths in sanitizer bucket.
Jan 5, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 18 violations recorded, 2 high priority.
2 High priority0 Intermediate16 Basic
Show 18 findings ▾
Dented/rusted cans present. See stop sale. 1 can of diced pineapples dented along bottom lip of can.
Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler on cook line across from fryers, plastic tub of raw chicken stored on top shelf above cooked tso chicken. Operator moved raw chicken to bottom shelf. Also, in walk-in cooler two tubs of raw chicken and one tub of raw beef stored on shelf above uncovered ready to eat sauces. Also, in walk-in cooler pan of raw fish stored on shelf above ready to eat diced onions.
Bowl or other container with no handle used to dispense food. In white container of flour by back door, to go bowl with no handle used as scoop. Operator removed to go bowl from product.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee water cup with no lid on shelf at end of cook line above ready to eat sauces. Operator removed drink cup.
Employee personal food not properly identified and segregated from food to be served to the public. In flip top reach in cooler on cook line, employee food not segregated from food used in establishment for customers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on shelf at end of cook line above ready to eat sauces. Operator removed cell phone.
Equipment and utensils not properly air-dried - wet nesting. Multiple metal pans in dish area stacked before proper air drying.
Equipment in poor repair. Lid of Reach in freezer at sushi bar held together with duct tape.
Floor, walls and/or ceiling soiled/has accumulation of debris. Floor under cook line soiled with black debris. Also, wall under cook line soiled with grease build up. Also, floor under dish machine soiled. Also, wall behind/below dish machine soiled. Also, multiple ceiling tiles in dining room and kitchen stained.
Food stored on floor. White container of flour near back door stored on floor. Operator moved container to shelf.
Hole in or other damage to wall. Hole in wall near back door I'd establishment. Also, hole in wall to right of kitchen entrance door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on cook line and sushi bar area soiled. Also, hood filters above cook line soiled with grease build up.
Outer openings not protected with self-closing doors. Exterior doors of kitchen not shelf closing.
Reach-in cooler interior/shelves have accumulation of soil residues. Shelves of flip top reach in cooler on cook line soiled with mold-like substance and food debris.
Single-service articles improperly stored. In cabinet under handwash sink in women's restroom, roll of paper towels stored on floor. Operator moved paper towels to shelf.
Unwashed fruits/vegetables stored with ready-to-eat food. In middle walk-in cooler, multiple cases of unwashed produce (lemons, oranges, limes) stored over ready to eat sauces. Also, in middle walk-in cooler unwashed mushrooms stored over cut cabbage.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At server station, Sanitizer Bucket (Chlorine 0ppm). Operator added bleach to water and rechecked at 50ppm.
Working containers of food removed from original container not identified by common name. Near back door white tub of flour not labeled. Also, at server station plastic container of sugar not labeled.
Sep 19, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, two uncovered plastic containers of raw chicken stored on shelf above open buckets of ready to eat sauces. Operator moved chicken to lower shelf away from ready to eat sauces. Also, in walk-in cooler, plastic wrapped container of raw fish stored on shelf above cream cheese and krab meat mixture for Rangoons. Operator moved container of raw fish to different shelf away from ready to eat foods. Also, in walk-in cooler, pan of raw fish stored above plastic wrapped container of white rice. Operator moved raw fish with other raw seafood.
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. In walk-in freezer in metal rack, sheet tray of raw beef in ziplock bags stored under 2 trays of raw chicken in ziplock bags.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk-in cooler, pan of raw shelled egg (58F - Cold Holding). Operator stated employee planned on using them to cook so the pan of eggs were on the cook line but decided not to make so they out the pan back into the walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bottom of sushi bar reach in cooler, eel (52F - Cold Holding). Operator stated eel was just had to make sushi then put back into reach in cooler.
Handwash sink used for purposes other than handwashing. Employee working on grill at sushi station washed dirty utensils off in handwash sink. Manager informed employee handwash sink is for hand washing only.
Self-service salad bar/buffet not provided with proper dispensing utensils. 3 sushi rolls at sushi station did not have individual tongs. Operator had employee put tongs with all dishes.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On metal storage shelf at end of cook line near 3 compartment sink, employee jacket stored on shelf above container of prepped wontons. Operator removed the jacket from the shelf.
Equipment in poor repair. Interior lid of reach in freezer at sushi station held together with silver tape.
Floor soiled/has accumulation of debris. Floor under cook line equipment soiled. Also, wall behind cook line soiled.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer in kitchen next to prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets throughout establishment soiled/torn. Also, hood filters above cook line have build up of grease.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At server station and at sushi bar, Sanitizer Buckets (Chlorine 0ppm). Operator added more bleach and rechecked at 50 ppm.
Wiping cloth sanitizing solution stored on the floor. At sushi station, sanitizer bucket stored on floor. Operator put sanitizer bucket on top of empty bucket to bring off the floor.
Aug 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 7 high priority.
7 High priority1 Intermediate16 Basic
Show 24 findings ▾
Dented/rusted cans present. See stop sale. 1 can of soy sauce dent along bottom lip and bottom of can.
Raw animal food stored over/not properly separated from ready-to-eat food. In right walk-in cooler, multiple pans of raw chicken and raw beef stored over containers of cooked noodles and ready to eat sauces. Also, in middle walk-in cooler, plastic container of raw chicken stored over cooked tso chicken. Employee moved container of raw chicken to bottom shelf. Also, in reach in cooler on cook line, metal pan of raw shrimp stored on shelf above 3 bags of fully cooked vegetable and pork dumplings. Employee placed raw shrimp on bottom shelf of reach in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In stand up reach in cooler on cook line, plastic tub of raw chicken stored over raw fish. Employee moved raw fish above raw chicken.
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. In walk-in freezer on speed rack, two trays of raw chicken in ziplock bags stored over tray of raw beef in ziplock bags. Employee moved both trays of raw chicken to lower racks on speed rack.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk-in cooler, raw shelled egg (47F - Cold Holding). Manager stated they had delivery this morning so eggs had been out for a little bit before getting put into cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cook line, raw shrimp (44F - Cold Holding). Manager stated lid to cooler has been open all morning. Manager shut lid to bring temperature down.
Toxic substance/chemical improperly stored. On dry storage shelf next to bag- in- box soda rack, two bottles of soap stored next to food products. Employee removed soap from shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. On server line, interior of tea urn nozzles soiled. Also, on server line, hot water system nozzles soiled with white build up.
Cove molding at floor/wall juncture broken/missing. Cove molding missing to left of right entrance door into kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open Red Bull energy drink in reach in cooler on cook line next to bags of fully cooked dumplings. Manager removed drink from cooler.
Equipment in poor repair. Multiple gaskets torn throughout kitchen. Also, on right door of reach in cooler on cook line for has duct tape used on it to hold together.
Floor tiles missing and/or in disrepair. Floor tiles in front of dish machine in disrepair. Also, floor tiles in front of reach in freezer in kitchen in disrepair.
Floor, wall and/or ceilings soiled/has accumulation of debris. Floor under cook line soiled with food debris and grease. Also, floor under server line soiled. Also, multiple ceiling tiles in dining room stained.
Food stored on floor. Below cook line near fryers, container of fry oil on floor. Employee moved oil to shelf.
Hole in or other damage to wall. Behind cook line, lower part of wall in disrepair with rust and pulling away from wall.
Ice buildup in reach-in freezer and/or walk-in freezer. At sushi bar, both reach in freezer have build up of ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled throughout kitchen. Also, hood filters above cook line have build up of grease. Also, on server line on right hand side soda machine, around nozzles soiled.
Outer openings not protected with self-closing doors. Both exterior doors in kitchen are not self closing.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on cook line soiled with mold-like substance on shelf. Also, bottom of reach in cooler behind sushi bar soiled with black mold-like substance.
Unclean building components, attachments or fixtures. In middle walk-in cooler, fan covers have dust build up.
Unwrapped single-service utensils not presented so that only the handles are touched. On table next to front counter in plastic container, to go utensils not presented with handles first.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. On bottom shelf of server line, Sanitizer Bucket (Chlorine 0ppm). Manager added more bleach to sanitizer bucket and rechecked at 100ppm.
Wiping cloth sanitizing solution stored on the floor. Behind sushi bar, sanitizer bucket stored on floor. Manager put empty bucket under sanitizer bucket to get off floor.
Wood food-contact surface not properly sealed. Wood used as shelf below 3 compartment sink not sealed.
Feb 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 30 violations recorded, 10 high priority.
10 High priority4 Intermediate16 Basic
Show 31 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Large deep pans on speed rack in kitchen Cooked chicken not to 70 degrees in first 2 hours. 109F after 1 hour, 80F after 2.5 hours.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Large deep pans on speed rack in kitchen Cooked chicken not to 70 degrees in first 2 hours. 109F after 1 hour, 80F after 2.5 hours.
Dented/rusted cans present. See stop sale. 3 cans of soy sauce dented.
Displayed food not properly protected from contamination. Multiple sauces in pans not covered by sneeze guard at buffet. Manager move pans to be covered by sneeze guard. On buffet, pan of bacon bits not covered. Manager moved. On Buffet, plastic container of scallions not covered. Manager moved.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. In prep area, employee dropped part of plastic wrap holder on floor and picked up and put back in box with plastic wrap. Employee continued to handled clean equipment/ utensils without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line, tub of raw chicken over bottled chickens and cooked chicken. Employee moved tub of raw chicken to bottom shelf with the then raw chicken. On hibachi station reach in cooler, pan of raw shrimp over top of cut melon. Manager moved shrimp to bottom shelf. On sushi station reach in cooler raw fish eggs over top of cooked shrimp. Employee moved fish eggs to bottom shelf.
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. In walk-in freezer, open raw chicken stored above open raw beef on speed rack. Employee switched trays around to correct it.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on prep table raw chicken (50F - Cold Holding). Chicken sat on prep table in big metal bowl for at least 1 hour, with no preparation being done to it. Employee put back into walk in cooler.
Toxic substance/chemical improperly stored. On dry storage shelf in kitchen soap stored next to food products.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at sushi station chlorine 200 ppm. Employee discarded sanitizer and remade.
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. Operator was unable to locate. Emailed establishment copy of Clean-Up of Vomiting and Diarrheal Events
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Noodles in large covered plastic tub in wall in cooler. noodles (65F - Cooling @ 30 mins, 57F @ 2 hour)
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment not tracking time according to written plans. Manager changed written plan.
Serving utensil not provided for each food item at self-service salad bar/buffet. Multiple items missing tongs at buffet. Manager got new tongs for each item.
Aluminum foil/plastic wrap/parchment paper/deli tissues not handled in a sanitary manner. In prep area, employee dropped part of plastic wrap holder on floor and picked up and put back in box with plastic wrap.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks throughout kitchen on prep tables and food preparation areas. Manager started to get rid of employee cups.
Equipment in poor repair. Reach in freezer in sushi station lid held together with duct tape.
Floor tiles missing and/or in disrepair. Floor tile by dish areas broken. Floor tiles in front of walk-in freezer in disrepair.
Floor, walls and/or ceilings soiled/has accumulation of debris. Multiple spots on floor including under cook line soiled.
Food stored on floor. In walk-in freezer multiple boxes of food.
Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezers in kitchen ice build up present.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. In kitchen, it up raw chicken in big metal bowl stored on trash can before placing in walk-in cooler. Also, scoops for flours/rices stored on dirty dry storage shelves.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. On buffet, tong handle in cut lettuce. Manager removed handle from product.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At buffet line rice scooper stored in container with standing water temped at 74F. Manager discarded water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets through kitchen soiled. Hood filters above cook line have a build up of grease. In server station both drink machines, around soda nozzles of a build up of mold-like substance. Multiple shelves through out kitchen soiled.
Open dumpster lid. Employee closed dumpster lid.
Outer openings not protected with self-closing doors. In kitchen area, both back doors not self closing.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. At sushi station sanitizer bucket stored on floor. Employee moved.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, unwashed tomatoes over ready to eat sauces. Employee started to move around.
Wood food-contact surface not properly sealed. Wood plank used as self under dish machine not sealed.
Portable fire extinguisher gauge in red zone. For reporting purposes only. In server station under counter, fire extinguisher gauge in red zone.
Aug 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 6 high priority.
6 High priority3 Intermediate11 Basic
Show 20 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in kitchen area.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw chicken stored over ready to eat Krab sticks. Manager moved to correct storage levels.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. When entering the kitchen, observed employee drop tongs, then immediately proceeded to put tongs back on food without washing hands or washing utensils. Manager coached employee on proper hand washing. Food the tongs touched was voluntarily discarded.
Stop Sale issued due to food not being in a wholesome, sound condition. When entering the kitchen, observed employee drop tongs, then immediately proceeded to put tongs back on food without washing hands or washing utensils. Manager coached employee on proper hand washing. Food the tongs touched was voluntarily discarded. Observed fly land on tray of crab Rangoon that was being prepped in kitchen. Operator voluntarily discarded tray of crab Rangoon.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At standing reach in cooler in kitchen, salad mix (47F - Cold Holding). Manager stated door was open and closed constantly during lunch rush.
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. Sushi rice is kept on time but has no time marking. Manager added time marking.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler opened two days prior, per manager was not dated. Manager added date.
Handwash sink used for purposes other than handwashing. Hand wash station in kitchen by standing reach in cooler, dirty dish and dirty rag in sink. Manager removed both.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on server station, no paper towels. Manager supplied.
Bowl or other container with no handle used to dispense food. In stored flour container by back door, to go bowl used as scooper. Manager removed.
Ceiling tile missing. Above walk in cooler and walk in freezer in kitchen, three ceiling tiles missing.
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. Above flip top cooler on make line, employee drink with no lid. Manager moved.
Equipment in poor repair. Door of walk in cooler is damaged with metal around frame bent, showing sharp edges. White chest reach in freezer broken, door hanging at an angle.
Food stored in a location that is exposed to splash/dust. Next to hand wash station in kitchen by standing reach in cooler, crunchy salad and soup topping exposed to splash. Manager moved toppings away from splash area.
Food stored on floor. On ground in kitchen next to fryers, case of cooking oil. Manager removed from ground.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have build up of grease.
Open dumpster lid. Dumpster lid open. Employee closed lid.
Outer openings not protected with self-closing doors. Back door not self closing, held open with string that is tied to outside wall.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler, washed and portioned vegetables stored under unwashed produce. Manager moved to correct storage levels.
Water leaking from pipe and/or faucet/handle. At hand wash station in kitchen adjacent to walk in cooler, faucet leaking when turned off.
Mar 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority3 Intermediate10 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, pans of raw chicken stored over ready to eat pan of cooked corn. Items moved and stored correctly.
Shell eggs in use or stored with cracks or broken shells. See stop sale. In hibachi area in self serve cooler, three cracked shelled eggs stored with 11 others. Eggs discarded.
Spray hose at dish sink lower than flood rim of sink. Spray hose near dish machine in kitchen.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside faucet near rear exit door where green hose is attached.
Handwash sink used for purposes other than handwashing. Hand washing sink in server area by dining area as evidenced by ice in sink.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in hibachi area. Hand washing sink in dish area. Hand washing sink on cook line. Towels provided.
No soap provided at handwash sink. Hand washing sink on cook line.
Bowl or other container with no handle used to dispense food. Plastic bowl used in "fried mix" used as scoop. Bowl discarded.
Cardboard used to line food-contact shelves. Cardboard under soy sauce in dry storage area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple server drinks on counter next to clean blue plastic cups in server area.
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. Two employee drinks on counter in server area have no lid.
Equipment and utensils not properly air-dried - wet nesting. Blue plastic cups in dish area of kitchen.
Equipment in poor repair. White chest freezer in sushi area is broken and repaired with duct tape. Floors in walk in coolers and walk in freezer are warped and cracked.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor around mop sink area.
Food stored on floor. Container of oil on floor in hibachi area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves for dry canned goods near employee restroom.
Time/temperature control for safety food thawed in an improper manner. Packages of krab meat stored on speed rack in kitchen near cook line. Krab moved to walk in cooler.
Oct 31, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority3 Intermediate5 Basic
Show 13 findings ▾
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. Dish machine reading 10ppm, machine ran multiple times, retest at 50ppm
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Multiple racks of plates and containers ran through dish machine only reading 10ppm chlorine, retest at 50ppm.
Improper sewage disposal. Establishment rinsing off equipment and sheets pans used in food preparation outside near back door to kitchen.
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2023
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork mixture, removed from original packaging, stored over cooked cage cakes in walk in freezer. Also raw chicken stored over raw beef in walk in freezer, both items removed from original packaging. Also raw shrimp stored over bucket of sauce in walk in cooler. Also raw beef stored over various buckets of sauce in walk in cooler. All items rearranged during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station next to hibachi grill in buffet area. At hand wash station next to dish washer. In employee bathroom in kitchen. At hand wash station in server area.
No soap provided at handwash sink. At hand wash station in dish area. At hand wash station in employee bathroom in kitchen.
Serving utensil not provided for each food item at self-service salad bar/buffet. Missing fro 4 different kinds of sushi rolls, 1 dessert, and 1 for whole eggs.
Cove molding at floor/wall juncture broken/missing. Through kitchen, dining area, and bathrooms. Also thresholds of walk in coolers and walk in freezer.
Floor soiled/has accumulation of debris. Under soda machines in server area in dining room.
Food stored on floor. Container of cooking oil at hibachi station at buffet area. Containers of cooking oil on cook line. Containers of sauce in dry storage area. Employee corrected during inspection.
No handwashing sign provided at a hand sink used by food employees. In women's bathroom.
Outer openings not protected with self-closing doors. Back door in kitchen closest to dish area.
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.