CHINA BUFFET
1245 E FOWLER AVE, Tampa FL 33612 · 8134358291
Last inspected Aug 13, 2026 · 19 visits since August 2023
MAY 26
JUN 26
JUN 26
JUL 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 2 flies in sitting area of restaurant. 1 fly in back kitchen area. 3 dead flys by side door of kitchen. Employee cleaned and sanitized area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2022003087 | Jan 10, 2022 | Feb 18, 2022 | $800 |
| 3--2020010307 | Feb 18, 2020 | May 15, 2020 | $400 |
| 3--2015043781 | Sep 30, 2015 | Nov 6, 2015 | — |
Inspection history
19 visits, newest first
Aug 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 6 high priority.
6 High priority5 Intermediate12 Basic
Show 24 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked chicken cooling process started at 12:30 pm temperature taken at 3:05 pm is 81F. Stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched raw chicken washed gloves in hand wash sink. Owner spoke with employee about proper handwashing procedures. Employee proceeded to properly wash hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored overtop raw beef inside walk in cooler. Employee removed and properly stored chicken. Raw chicken stored overtop raw beef inside walk in frezzer.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Time as a public health control paperwork is properly filled out no time markings on items on front buffet. Owner added proper time markings on buffet items.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Cooked chicken cooling process started at 12:30 pm temperature taken at 3:05 pm is 81F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fish hot holding at 127F on top of ovens in back kitchen area. Per operator fish was prepared at 2:30 pm Time temped 3:00 pm. Fish reaheated to 189F.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in sushi bar. Owner placed paper towels at handwashing sink in sushi bar.
No running water at mop sink. No water at mop sink owner stated he turns the water off due to homeless population using mop sink throughout the Night owner turned water on mop sink worked properly.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked egg rolls prepared in the past 24 hours has no date markings inside walk in cooler by fryer station in back kitchen area.
Spray bottle containing toxic substance not labeled. Spray bottle containing cleaning chemicals has no labeling of ingredients by handwashing sink in back kitchen area.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwashing sink in sushi bar. Water was turned off by employee. Owner turned water back on at handwashing sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior by back door is soiled.
Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside sugar bin in server station by sushi bar.
Equipment in poor repair. Gasket inside reach in cooler behind sushi bar are torn.
Food stored on floor. Duck sauce stored on floor in dry storage area.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven on black cart handle next to fryers in back kitchen area. Owner removed tongs and placed at dishwasher.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in standing water at 111F. Manager removed and placed utensil at dishwasher.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reach in cooler on cooks line across from wok station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters overtop grill have grease buildup.
Old food stuck to clean dishware/utensils. Old food debris on bread knife stuck on magnet in fryer station area of kitchen. Owner removed and placed knife at dishwasher.
Raw fruits/vegetables not washed prior to preparation. Mushrooms not washed before preparation in back kitchen area. Employee washed mushrooms.
Stored food not covered. Raw chicken, raw shrimp stored uncovered inside walk in frezzer.
Water leaking from pipe and/or faucet/handle. Faucet leaking at handwashing sink across from fryer in back kitchen area.
Marked exit/path to marked exit blocked. For reporting purposes only. Marked exit leading from kitchen to dining room has boxes blocking doorway.
Jul 16, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Show 1 finding ▾
- From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. The exit door between dining room and side exit door blocked by multiple cases of none food items at dining room floor.
Jul 16, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 14, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 19 violations recorded, 10 high priority.
10 High priority5 Intermediate4 Basic
Show 20 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 0ppm. Employee reset sanitizer, tested 50ppm.
Container of medicine improperly stored. Multiple bottles of herbal supplements stored on clean sushi equipment at sushi station. Operator removed pills at time of inspection.
Dented/rusted cans present. See stop sale. Dry storage room 1 can of tomato sauce and 3 cans of oyster sauce.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Raw shrimp contaminated with raw chicken by employees during food prep.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed cutting boards used with raw chicken, and metal strainers stored with raw shrimps, then placed on drain boards to air dry without proper sanitation. Discussed with person in charge, employee moved cutting boards and metal strainers to sanitized in three-compartments sink at time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw frog legs stored over cheese rangoon filling and cooked noodle, raw chicken stored over cooked noodle and sauces in walk-in cooler at cook line. Raw chicken stored over cooked crab legs and multiple buckets of sauces in walk-in cooler at food prep area. Raw shell eggs stored behind shredded celery, raw beef stored over the cooked clams in reach-in cooler at cook line. Operator rearranged most of the food items to prevent cross contamination during inspection.
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. While an employee washing raw shrimps in the right side of the three-compartments sink, another employee washing cutting board with raw chicken debris in the middle of the same three-compartments sink, observed water and chicken debris splashed into the raw shrimps during inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. A container of raw chicken stored over raw oysters in walk-in cooler at food prep area. Operator rearranged items to prevent cross contamination at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A pan of cooked shrimp 44-49 F stored on prep cooler at cook line. Operator moved shrimp into reach-in cooler, re temped 42 F at 2:40pm.
Toxic substance/chemical improperly stored. A large bottle of hand sanitizer and a bottle of air freshener stored on reach-in cooler next to a container of chocolate cookies. Operator relocated hand sanitizer and air freshener to proper storage area.
Handwash sink used for purposes other than handwashing. Observed food debris in handwash sink in wait station by dessert station. A metal scrubber stored in handwash sink at food prep area in kitchen. Operator removed items from handwash sinks at time of inspection.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No food manager onsite with more than 10 employees working at time of inspection. Food manager arrived during inspection.
No paper towels or mechanical hand drying device provided at handwash sinks. In both wait station. Operator provided paper towels at time of inspection.
No tag on/for original container of raw, in-shell oysters. Operator able to locate the tag and put it back with the raw oysters.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory was removed during deep cleaning per operator. Inspector provided to operator, operator posted at time of inspection.
Bowl or other container with no handle used to dispense food. A plastic container with no handle used in sushi vinegar bin. Operator removed container at time of inspection.
Food not stored at least 6 inches off of the floor. Multiple cases of fry oils stored on floor at cook line.
Insect control device installed over food preparation area. Bug zapper stored on sneeze guard over salad station at buffet line. Employee moved bug zapper away from food
Open dumpster lid. Employee closed lid at time of inspection.
Marked exit/path to marked exit blocked. For reporting purposes only. The exit door between dining room and side exit door blocked by multiple cases of none food items at dining room floor.
Jun 29, 2026Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate3 Basic
Show 8 findings ▾
Establishment not maintaining oyster tags for 90 days.
Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Approximately 30 employees working at time of inspection, with only 11 food handler certificates available.
Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.
Open dumpster lid. Operator closed at time of inspection.
Water leaking from pipe under handwash sink at dishwasher area.
- From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. At dining room behind sushi bar.
- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only.
Jun 26, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 44 violations recorded, 13 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
13 High priority9 Intermediate22 Basic
Show 46 findings ▾
Container of medicine improperly stored. A bottle of cooling gel stored on shelf over cookies, dumpling sauce and salad dressings. Operator removed cooling gel.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cleaned prep table with sanitizer and wiping cloth, then put on gloves to handled food items without washing hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee peeling hard boiled eggs with bare hands in kitchen. Operator reheated hard boiled eggs to 169 F and educated employee to washed hands and put on gloves at time of inspection.
Employee washed hands with no soap. Observed employee touched raw chicken, then rinsed hands with water in handwash sink without soap, the walked out to work on buffet line.
Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Food storage shelf on reach-in cooler at cook line has torn old sticky wrap is not easy to clean.
Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Observed employee rinsed food containers in chlorine sanitizer for less than 3 seconds, then put away to air dry. Discussed with operator and educated employee, employee re-sanitized food containers in chlorine sanitizer for at least 10 seconds at time of inspection.
Live, small flying insects found. 2 live flies at hallway stored with cookies speedy rack in kitchen. 3 live flies in food prep area while employees cutting raw fish and raw chicken in kitchen, observed live flies landed on raw fish and in use food container. 1 live fly on cleaned dish at dish machine area.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked corn in walk-in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in walk-in cooler. A pan of raw shell eggs directly stored in a pan of raw pork chops, also stacked in raw fish and raw beef in glass reach-in cooler at 2nd cook line behind sushi area. Stop sale issued. Operator discard raw fish, raw beef and raw pork chops at time of inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Raw tilapia fillets contacted by live flies. Raw pork, raw tilapia and raw beef stored with raw shell eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar at buffet: raw salmon (58F - Cold Holding); cooked egg sushi (57F - Cold Holding); spicy salmon roll (58F - Cold Holding); cream cheese (48F - Cold Holding), incomplete time control written procedures with time marks. Multiple cases of raw chicken (42-52F - Cold Holding) stored on the floor in kitchen.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot buffet: cooked bok choy (112F - Hot Holding); fried spring roll (103F - Hot Holding), incomplete time control written procedures and no time marks.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine tested 200+ppm. Operator diluted with water and tested 100ppm.
Establishment not maintaining oyster tags for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on reach-in cooler.
Handwash sink not accessible for employee use at all times. Cooking utensils stored in handwash sink at prep area in kitchen. Operator removed items at time of inspection.
No running water at mop sink. Operator turn on hot and cold running water at time of inspection.
No soap provided at handwash sink. At cook line. Operator provided soap at time of inspection.
Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Approximately 30 employees working at time of inspection, with only 11 food handler certificates available.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs, cooked shrimps and various cooked food not date marked stored in walk-in cooler.
Spray bottle containing toxic substance not labeled. 2 spray bottles with pink liquid have no labels in kitchen.
Accumulation of black/green mold-like substance in the interior of the ice machine. Large ice machine in kitchen and ice machine in side station.
Bowl or other container with no handle used to dispense food. In multiple food bins.
Buildup of food debris/soil residue on equipment door handles. Multiple reach-in cooler handles and walk-in freezer door handles soiled with old food debris and grease in kitchen.
Cleaned and sanitized equipment or utensils not properly stored. Cutting boards stored in between the legs of a prep table in kitchen.
Drain cover(s) missing. Under three-compartments sink by dish machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple opened employee drinks stored on prep tables and cutting boards on reach-in coolers in kitchen. Operator removed drinks at time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food containers and other personal items stored on shelves over cookies, salad dressings and dumpling sauce.
Equipment in poor repair. Door gasket torn in large reach-in freezer behind sushi bar in kitchen.
Floor soiled/has accumulation of debris. Slimy debris around and on floor drain at produce walk-in cooler. Slimy water on floor behind chest freezers by salad and meat walk-in cooler.
Food not stored at least 6 inches off of the floor. Multiple cases of raw chicken, multiple cases of fry oils and bottled waters stored on floor in kitchen.
Food storage container/container lid cracked or broken. Cracked container used to hold clean silverware.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water temped 87F. Operator discarded water and placed rice scoop in three-compartments sink to clean.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease and dust. Garbage roller wheels heavy soiled with dirt like substance. In use large floor fan soiled with dust and food debris at dish machine area. Operator removed fan from kitchen.
Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.
Open dumpster lid. Operator closed at time of inspection.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened drinks stored in reach-in coolers at sushi bar, cook line and prep area. Operator removed drinks.
Stored food not covered. Cooked egg rolls, cooked pork ribs and various food items not covered stored in walk-in coolers.
Time/temperature control for safety food thawed in an improper manner. Multiple frozen whole chicken thawing in three-compartments sink with no running water.
Very slow draining water in handwash sink at dishwasher area.
Water leaking from pipe under handwash sink at dishwasher area.
Wiping cloth sanitizing solution stored on the floor. Under handwash sink at prep area in kitchen.
Working containers of food removed from original container not identified by common name. Fish batter and chicken batter at cook line.
Marked exit/path to marked exit blocked. For reporting purposes only. At dining room behind sushi bar.
Portable fire extinguisher gauge in red zone. For reporting purposes only.
Jun 5, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked shrimp; (51F - Cold Holding); cooked eggrolls (51F); raw frog legs (51F - Cold Holding); raw, chicken wings (50F); mussels (55F - Cold Holding); crab Rangoon (55F); raw pork chops (51F); raw shrimp (52F - Cold Holding); raw tilapia (50F - Cold Holding); macaroni and cheese (51F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale. cooked shrimp; (51F - Cold Holding); cooked eggrolls (51F); raw frog legs (51F - Cold Holding); raw, chicken wings (50F); mussels (55F - Cold Holding); crab Rangoon (55F); raw pork chops (51F); raw shrimp (52F - Cold Holding); raw tilapia (50F - Cold Holding); macaroni and cheese (51F - Cold Holding) cooked chicken (44F - Cold Holding); mozzarella cheese (45F); fried shrimp (44F - Cold Holding); raw chicken (46F - Cold Holding); lamb chops (48F) Shrimp cold holding at 53F stored on 3 compartment sink. Raw shrimp placed inside walk-in cooler for rapid chill.
Toxic substance/chemical improperly stored. Pesticides improperly stored in dry food storage area.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stored and dry storage has stains and is no longer cleanable.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No dates on any prepared food in kitchen area. Cooked shrimp, cooked egg rolls and various other cooked food.
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. All employee training is expired.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine is soiled.
Bowl or other container with no handle used to dispense food. Bowl without a handle inside flower bin on food preparation table in back kitchen area.
Equipment in poor repair. Gaskets are torn on refrigerator labeled cold drinks, in back kitchen area. Torn gaskets on walk in cooler door.
Food stored on floor. Soy sauce stored on floor in back kitchen area. Raw chicken and fish stored on the floor inside walk in frezzer. Watermelon stored on floor and dry storage.
No mop sink or curbed cleaning facility provided at establishment. Mop sink is filled in with dirt and has no running water. Unable to verify if mop sink has a drain.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and oven handles have buildup of grease and old food debris. Grease buildup underneath grill and side of fryer and grill.
Stored food not covered. Garlic toast stored uncovered inside walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves have rust developing inside walk-in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth stored on counters throughout kitchen area, not stored in sanitizer buckets.
Jun 4, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 35 recorded, 7 high priority.
7 High priority10 Intermediate18 Basic
Show 35 findings ▾
Dented/rusted cans present. See stop sale. Dented can of pineapples chunks.
Live, small flying insects found 2 flies in sitting area of restaurant. 1 fly in back kitchen area. 3 dead flys by side door of kitchen. Employee cleaned and sanitized area.
Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw Chicken stored overtop cooked mussels inside reach in cooler on cooks line.
Raw animal food stored over/not properly separated from ready-to-eat food. Broken egg shell stored overtop cut vegetables inside reach in cooler. Raw shrimp stored over top coleslaw inside walk-in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked shrimp; (51F - Cold Holding); cooked eggrolls (51F); raw frog legs (51F - Cold Holding); raw, chicken wings (50F); mussels (55F - Cold Holding); crab Rangoon (55F); raw pork chops (51F); raw shrimp (52F - Cold Holding); raw tilapia (50F - Cold Holding); macaroni and cheese (51F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale. cooked shrimp; (51F - Cold Holding); cooked eggrolls (51F); raw frog legs (51F - Cold Holding); raw, chicken wings (50F); mussels (55F - Cold Holding); crab Rangoon (55F); raw pork chops (51F); raw shrimp (52F - Cold Holding); raw tilapia (50F - Cold Holding); macaroni and cheese (51F - Cold Holding) cooked chicken (44F - Cold Holding); mozzarella cheese (45F); fried shrimp (44F - Cold Holding); raw chicken (46F - Cold Holding); lamb chops (48F) Shrimp cold holding at 53F stored on 3 compartment sink. Raw shrimp placed inside walk-in cooler for rapid chill.
Toxic substance/chemical improperly stored. Pesticides improperly stored in dry food storage area.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stored and dry storage has stains and is no longer cleanable.
Handwash sink used for purposes other than handwashing. Employee washing dishes and handwashing sink at sushi station.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink and server station.
No soap provided at handwash sink. No handwashing soap,at handwashing sink and server station.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. No tag on oysters inside walk in cooler.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Food held on time has no written plan for time procedures.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No dates on any prepared food in kitchen area. Cooked shrimp, cooked egg rolls and various other cooked food.
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. All employee training is expired.
Spray bottle containing toxic substance not labeled. Spray bottle containing cleaning chemicals has no label of ingredients.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine is soiled.
Bowl or other container with no handle used to dispense food. Bowl without a handle inside flower bin on food preparation table in back kitchen area.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. 4 dead roaches by side door of kitchen. Employee cleaned and sanitized area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation table and back kitchen area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items stored over top cook noodles in storage area.
Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying.
Equipment in poor repair. Gaskets are torn on refrigerator labeled cold drinks, in back kitchen area. Torn gaskets on walk in cooler door.
Food stored on floor. Soy sauce stored on floor in back kitchen area. Raw chicken and fish stored on the floor inside walk in frezzer. Watermelon stored on floor and dry storage.
In-use tongs stored on equipment door handle between uses. Tongs hanging on fryer handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in standing water at 81F.
No mop sink or curbed cleaning facility provided at establishment. Mop sink is filled in with dirt and has no running water. Unable to verify if mop sink has a drain.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and oven handles have buildup of grease and old food debris. Grease buildup underneath grill and side of fryer and grill.
Raw fruits/vegetables not washed prior to preparation. Cabbage not washed before preparation.
Stored food not covered. Garlic toast stored uncovered inside walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves have rust developing inside walk-in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth stored on counters throughout kitchen area, not stored in sanitizer buckets.
Working containers of food removed from original container not identified by common name. Plastic bottles of sauces used for cooking has no labeling of ingredients in sushi station.
May 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate12 Basic
Show 17 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drinking on cooks line then started working. Spoke with employee about proper handwashing employee washed hands.
Clam/mussel/oyster tags not marked with last date served.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine is soiled in kitchen area.
Handwash sink used for purposes other than handwashing. Handwashing sink at sushi bar has dirty dishes stored inside it. Employee removed dirty dishes and placed at dishwasher.
Bowl or other container with no handle used to dispense food. Bowl without handle used in rice bin.
Employee eating in a food preparation or other restricted area. Employee drinking on cooks line.
Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying by dishwasher.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Sticky Fly tape hanging throughout kitchen. Employees removed sticky tape from kitchen area.
Food stored on floor. Food stored on floor inside walk in frezzer.
Garbage can soiled.
Grease on the ground and/or pad around grease receptacle.
In-use wet wiping cloth/towel used under cutting board. Wet cloth stored underneath cutting board in back kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease buildup overtop fryers.
Open dumpster lid.
Raw fruits/vegetables not washed prior to preparation. Onions not washed before preparation. Staff washed onions.
Wet wiping cloth not stored in sanitizing solution between uses. 3 wet cloths stored on food preparation table in back kitchen area. Staff removed and properly stored cloths.
Aug 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate10 Basic
Show 17 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. Dishwasher has an empty bottle of chlorine connected to it. Manager connected new bucket of chlorine to dishwasher.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored overtop raw fish inside walk in cooler. Manager removed and properly stored chicken.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi held on time as a public health control on front buffet has no time markings.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Empty bucket of chlorine connected to dishwasher.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
No soap provided at handwash sink. No handwashing soap at handwashing sink in kitchen area by fryer station. Manager placed soap at handwashing sink.
No tag on/for original container of raw, in-shell clams/mussels/oysters. No tags for raw oyster inside walk in cooler. Spoke with manager all fresh raw oysters must be cooked before serving.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine by back door is soiled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on reach in cooler cutting board on cooks line. Employee drink stored in same pan as raw crab.
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 drink from a coke with no lid on cooks line.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. 4 fly sticky tapes hanging from ceiling in kitchen area.
Food stored in undrained ice. Shrimp inside walk in cooler in sitting water. Manager drained water from shrimp.
Food stored on floor. Bucket of potatoes, soy sauce stored in floor inside walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in white freezer in food preparation area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon stored in standing water on front buffet line. Manager removed and placed spoon at dishwasher.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease overtop flattop grill and fryers.
Working containers of food removed from original container not identified by common name. Sauces removed from original containers and placed in clear bottles has no labeling of ingredients throughout kitchen area.
Apr 2, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready to eat bread and green beans in walk in cooler.
Employee washed hands in a sink other than an approved handwash sink. Employee picked trash up off the floor then proceeded to wash his hands in food preparation sink. Had a conversation about proper handwashing procedures. Employee washed his hand in appropriate sink.
Handwash sink used for purposes other than handwashing. Handwashing sink has lids stored inside it. Owner removed lids and placed at dishwasher.
Mar 17, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 17, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate6 Basic
Show 15 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. Dishwasher tested 0ppm of chlorine. Owner prime sanitizer retested at 100ppm.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cooks line turned his hat backwards put on gloves without washing his hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored overtop ready to eat sauces inside walk in cooler. Owner removed and properly stored beef.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Handwashing sink has rice in the drain by double door refrigerator in back kitchen area.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. No tags on oysters on buffet.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bulk pasta salad made and held longer then 24 hours has no date markers inside walk in cooler.
Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside flour bin on table across from flattop grill in back kitchen area.
Employee eating while preparing food. Employee eating while preparing food in back kitchen area.
Food stored on floor. Buckets of soy sauce stored on floor in kitchen area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's stored in water at 111F.
Raw fruits/vegetables not washed prior to preparation. Green beans not washed before preparation.
Working containers of food removed from original container not identified by common name. Clear bottles of sauces used for cooking has no labeling of ingredients on counter by flattop grill in kitchen area.
Feb 11, 2025Call Back - Admin. complaint recommendedLicensing Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Establishment unable to be licensed at time of licensing inspection from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Establishment has compliance violations to comply before being able to be issued license.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Freezer extended, added storage room next to water heater, dishwasher moved to other side of kitchen near office, hand wash sink removed near 3 compartment sink near dry storage and moved across from 3 compartment sink. 3 compartment sink added next to walk in cooler. Bakers section converted to server station for serving soda. Total 7 buffet tables added. Ceiling not smooth and easily cleanable above buffet tables. Oven removed near side kitchen area toward right of establishment. Server nook added across from register, with ice machine and hand sink added.
Nov 26, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Establishment unable to be licensed at time of licensing inspection from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Establishment has compliance violations to comply before being able to be issued license.
Toxic substance/chemical improperly stored. Spray cleaner above plates.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Freezer extended, added storage room next to water heater, dishwasher moved to other side of kitchen near office, hand wash sink removed near 3 compartment sink near dry storage and moved across from 3 compartment sink. 3 compartment sink added next to walk in cooler. Bakers section converted to server station for serving soda. Total 7 buffet tables added. Ceiling not smooth and easily cleanable above buffet tables. Oven removed near side kitchen area toward right of establishment. Server nook added across from register, with ice machine and hand sink added.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling above buffet area, acoustic tile.
Ceiling tile missing. Ceiling tile missing above beer cooler.
Cutting board has cut marks and is no longer cleanable. White cutting board on prep station
Working containers of food removed from original container not identified by common name. Water bottle sprayer not labeled.
Jan 31, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 26 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate19 Basic
Show 26 findings ▾
Dented/rusted cans present. See stop sale. Canned Mandarin Oranges - Winners - 6LBS Canned Sliced Peaches - Fi Hood - 6LBS Operator discard at time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above raw pork in walk in cooler. Raw chicken above raw broccoli. Operator moved to approved location.
Toxic substance/chemical improperly stored. Zippo brand lighter fluid stored above reach in freezer next to hand sink at entrance. Operator move to approved location.
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. Provided operator with clean up and diarrheal procedure plan.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager arrived halfway through inspection. 6 employees at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in employee bathroom near dish area. No towels at hand sink front buffet.
No soap provided at handwash sink. No soap back hand sink near walk in cooler. Operator provided soap at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine near back door next to walk in freezer soiled, operator began cleaning at time of inspection. Cutting boards soiled.
Current Hotel and Restaurant license not displayed. Discussed with operator how to obtain license.
Cutting board has cut marks and is no longer cleanable.
Damaged/spoiled/recalled food not properly segregated. Canned Mandarin Oranges - Winners - 6LBS Canned Sliced Peaches - Fi Hood - 6LBS Operator discarded at time of inspection.
Dead roaches on premises. 5 dead roaches on bucket next to hand sink near dish pit ontop of empty bucket 3 dead roaches in dessert storage area 1 dead roach under soda concentrate in back dish area Operator discarded bucket. Operator cleaned and sanitized at time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee drink on prep table in back. Discussed with operator at time of inspection.
Employee with no hair restraint while engaging in food preparation. Observed employees in back kitchen area with no hair restraints.
Equipment and utensils not properly air-dried - wet nesting. Metal pans in back dish area wet nesting, discussed with operator.
Equipment in poor repair. Handle of M3 Turbo Air freezer handle in disrepair. Walk in cooler doesn't close, establishment uses bucket to keep door closed.
Floor area(s) covered with standing water. Standing water on floor throughout establishment.
Floor tiles missing and/or in disrepair. Cracked tiles/ missing tiles throughout establishment in back kitchen area.
Food stored on floor. Oil and soy sauce stored on ground. Frozen fish in back walk in freezer stored on ground.
In-use wet wiping cloth/towel used under cutting board. Towel under cutting board in kitchen. Wet wiping clothes stored on prep table on cooks line.
No Heimlich maneuver/choking sign posted. No choking poster posted, emailed operator educational packet containing choking poster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled back prep area. Hood filter soiled front prep area over grill.
Objectionable odors in bathroom or other areas of the establishment. Woman's restroom near entrance. Discussed with operator.
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cook line (far left)
Water leaking from pipe and/or faucet/handle. Employee bathroom has leaky faucet that cannot be turned off.
Wet mop not stored in a manner to allow the mop to dry. Mop in front kitchen area not stored to dry.
Oct 31, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate11 Basic
Show 16 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mussels cold holding on buffet at 71F. Stop sale issued.
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 operator body fluid clean up sign.
No person in charge present during hours of operation. No person in charge at time of inspection.
No soap provided at handwash sink. No soap at hand washing sink by dishwasher.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date markers on food prep in the past24 hours inside walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation table in back kitchen area.
Equipment in poor repair. Gaskets are torn inside reach in cooler on cooks line.
Floor area(s) covered with standing water. Standing water on floor underneath 3 compartment sink
Floor tiles missing and/or in disrepair. Floor tiles missing throughout kitchen area.
Food stored on floor. Soy sauce stored on floor in kitchen area.
No Heimlich maneuver/choking sign posted.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket inside reach in cooler on cooks line are soiled with old food debris. Hood filters have buildup of grease.
Objectionable odors in bathroom or other areas of the establishment. Objectionable odor when entering restaurant.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have buildup of rust.
Aug 9, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate15 Basic
Show 22 findings ▾
Dented/rusted cans present. See stop sale. Dented can of water chestnuts.
Employee washed hands with no soap. Employee washed hand without using soap. Owner had employee rewashed hands with soap.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 88F. Owner discarded water.
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.
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. Emailed operator employee health agreement.
No soap provided at handwash sink. No hand washing soap hand washing sink by food preparation table.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No dates on any food inside walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation table.
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 drinking from open container.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. 3 compartment sink is set up wash,sanitized,rinse.
Equipment in poor repair. Gaskets inside reach in cooler on cooks line are torn.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Cove molding in disrepair throughout kitchen area.
Floor area(s) covered with standing water. Standing water on floor in front of dishwasher.
Floor tiles missing and/or in disrepair. Floor tiles missing throughout kitchen area.
Food stored on floor. Craw fish stored on floor inside walk in cooler.
No Heimlich maneuver/choking sign posted. Gave operator physical copy of choking poster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of dust overtop ovens and fryer. Gaskets inside reach in cooler on cooks line have buildup of black-mold like substance.
Objectionable odors in bathroom or other areas of the establishment. Objectionable odors when entering restaurant.
Raw fruits/vegetables not washed prior to preparation. Green onions and peppers not washed before preparation. Owner had staff wash produce.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have buildup of rust.
Wall soiled with accumulated grease, food debris, and/or dust. Wall left side of cooks line is soiled with old food debris.
Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting on floor. Owner removed and properly stored mop.
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.