CITY BUFFET
790 W DR MARTIN LUTHER KING, Seffner FL 33584 · 813-381-4281
Last inspected Jul 21, 2026 · 25 visits since July 2023
AUG 25
AUG 25
SEP 25
OCT 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach on wall by dish area. Manager eradicated and cleaned and sanitized
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025063151 | Aug 5, 2025 | Sep 16, 2025 | $400 |
| 3--2023011761 | Feb 8, 2023 | Mar 23, 2023 | $400 |
Inspection history
25 visits, newest first
Jul 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
4 High priority6 Intermediate9 Basic
What the inspector wrote — 19 findingsThe state's own report →
Raw animal food stored over or with unwashed produce. Pan of raw shrimp stored over cases of lemons and oranges. Manager moved
Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Sushi rice held with Time As A Public Health Control made yesterday per management had no time marking and temped at 89f hot holding
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice made yesterday on sushi line not time marked and at 89f
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. New sushi rice made today at 11am. Manager time marked
Show the remaining 15 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. At sushi and hibachi cooking stations. Manager put paper towels
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No soap provided at handwash sink. At hand sink by walk in cooler 2
Observed oyster tags not marked with last date served.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observing multiple pants of cooked chicken, cooked egg rolls, cooked vegetables, cooked pork, cooked crab, coleslaw, and crab salad all prepared with no marks in reach in coolers
Bowl or other container with no handle used to dispense food. Observed several bowls in bins of starches
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed packages of minced yellowfin tuna in walk in cooler 2 just began thawing, manager removed from packaging
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened employee water on prep table next to employee cutting chicken
Employee with no hair restraint while engaging in food preparation. Employee working hibachi station
Equipment in poor repair. Observed ice buildup in walk in freezer around door frame and condensers due to broken gasket on door
Floors not maintained smooth and durable. Observed multiple broken tiles, and missing grout throughout kitchen and dish areas
No handwashing sign provided at a hand sink used by food employees. At hand sink by walk in cooler 2
Observed dishwasher drying plates with a towel.
Working containers of food removed from original container not identified by common name. Containers of flours, sugars, starches not labeled
Oct 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hibachi station: krab meat (45F - Cold Holding) Manager added more ice to well
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No soap provided at handwash sink. By walk in cooler #2
Employee with no hair restraint while engaging in food preparation. Employee working hibachi station.
Floors not maintained smooth and durable. Observed missing floor grout, and cracked and broken tiles throughout kitchen and dish
Food stored on floor. Large buckets on floor in walk in cooler 2
Ice buildup in walk-in freezer on floor and on condenser line
No handwashing sign provided at a hand sink used by food employees. By walk in cooler #2
Stored food not covered. Cooked shrimp and cooked crabs in reach in cooler not covered
Sep 8, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
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 and assorted sushi on sushi station not time marked. Verified paperwork and time marking requirements. Manager time marked
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by dish machine. And prep station hand sink in back kitchen
No soap provided at handwash sink. At hand sink by dish machine
Oyster tags not marked with last date served.
Aug 12, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Hibachi station. Manager put paper towels
Observed oyster tags not marked with last date served. Operator had tags in harvest order date. Discussed writing date on tag when removed from case
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on sushi station and cook line. Manager removed cellphones
Floors not maintained smooth and durable. Observed missing grout and broken tiles in back kitchen
Food stored on floor. Buckets of sauces in walk in cooler
Light not functioning. Few lights missing in dry storage and on cook line
Aug 7, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line
Observed oyster tags not marked with last date served.
Floor tiles missing and/or in disrepair. On back prep line
Food stored on floor. Oil on cook line floor. Manager removed. Observed multiple sauce buckets on floors in walk in cooler number 2.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler racks soiled Exterior of hot line soiled with built up debris Walk in cooler fan covers soiled with mold like substance. Exterior of dry storage flour bins soiled.
Working containers of food removed from original container not identified by common name. Container of cornstarch ion cook line missing label
Aug 6, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 7 violations recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Roach activity present as evidenced by live roaches found. 5 live roaches in prep area in brackets by three compartment sink 7 live roaches under shelf in dish pit three compartment sink
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line
Observed oyster tags not marked with last date served.
Floor tiles missing and/or in disrepair. On back prep line
Food stored on floor. Oil on cook line floor. Manager removed. Observed multiple sauce buckets on floors in walk in cooler number 2.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler racks soiled Exterior of hot line soiled with built up debris Walk in cooler fan covers soiled with mold like substance. Exterior of dry storage flour bins soiled.
Working containers of food removed from original container not identified by common name. Container of cornstarch ion cook line missing label
Aug 6, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 8 violations recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Roach activity present as evidenced by live roaches found. 5 live roaches in prep area in brackets by three compartment sink 7 live roaches under shelf in dish pit three compartment sink
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwashing sink and dish area by walking cooler number two removed
Observed oyster tags not marked with last date served.
Floor tiles missing and/or in disrepair. On back prep line
Food stored on floor. Oil on cook line floor. Manager removed. Observed multiple sauce buckets on floors in walk in cooler number 2.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler racks soiled Exterior of hot line soiled with built up debris Walk in cooler fan covers soiled with mold like substance. Exterior of dry storage flour bins soiled.
Working containers of food removed from original container not identified by common name. Container of cornstarch ion cook line missing label
Aug 5, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 14 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority4 Intermediate9 Basic
Show 14 findings ▾
Roach activity present as evidenced by live roaches found. 5 live roaches in prep area in brackets by three compartment sink 7 live roaches under shelf in dish pit three compartment sink
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwashing sink and dish area by walking cooler number two removed
No paper towels or mechanical hand drying device provided at handwash sink. By hibachi station. Manager put paper towels
Observed oyster tags not marked with last date served.
Bowl or other container with no handle used to dispense food. Observed cup in container of sugar in server station in back kitchen. Manager removed
Dead roaches on premises. 1 dead roach on corn starch lid. 1 dead roach by ice machine 3 dead roaches in dry storage room.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from open cup on cook line. Manager educated employee to have lid and straw and to step off of line
Floor tiles missing and/or in disrepair. On back prep line
Food stored on floor. Oil on cook line floor. Manager removed. Observed multiple sauce buckets on floors in walk in cooler number 2.
Light not functioning. At dish area observed 11 light bulbs burnt out in balases Also observed multiple lights ou on cook line and sotorage areas
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler racks soiled Exterior of hot line soiled with built up debris Walk in cooler fan covers soiled with mold like substance. Exterior of dry storage flour bins soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened waters in server cooler. Manager removed
Working containers of food removed from original container not identified by common name. Container of cornstarch ion cook line missing label
Feb 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority4 Intermediate0 Basic
Show 5 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach on wall by dish area. Manager eradicated and cleaned and sanitized
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
oyster tags not maintained in chronological order according to the last date they were served in the establishment.
oyster tags not marked with last date served.
Feb 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority9 Intermediate2 Basic
Show 16 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. Tested at 0ppm. Manager replaced empty chlorine container. Retested at 50ppm
Roach activity present as evidenced by live roaches found. 1 live roach on wall by dish area. Manager eradicated and cleaned and sanitized
Shell eggs not immediately placed in refrigeration maintaining an ambient air temperature of 45 degrees Fahrenheit or less upon receipt. Observed shelled eggs on floor received at 12:00pm Ambient temp 58f.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach in cooler cooked chicken (52F - Cold Holding); cooked shrimp (50F - Cold Holding); Cook line make line: raw chicken (48F - Cold Holding); raw beef (48F - Cold Holding); cut cabbage (48F - Cold Holding)
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 at station. Employee marked
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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/ Currently 7 employees working and no
No paper towels or mechanical hand drying device provided at handwash sink. At sushi station, dish and cook line hand sinks. Manager got paper towels
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple pans of cooked meats cut fruits and vegetables in coolers and walk in coolers not dated
oyster tags not maintained in chronological order according to the last date they were served in the establishment.
oyster tags not marked with last date served.
Dead roaches on premises. 1 dead roach on floor by dry storage. Manager removed and cleaned and sanitized
Observed very slow draining water in handwash sink at sushi station
Sep 12, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floors not maintained smooth and durable. Observed missing grout on cook line
Sep 11, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler 2: raw shrimp (45F - Cold Holding); cooked rice (45F - Cold Holding); raw shrimp (44F - Cold Holding); cut cabbage (44F - Cold Holding).
Dead roaches on premises. Observed 3 dead roaches in dish pit
Floors not maintained smooth and durable. Observed missing grout on cook line
Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Observed purchased scallop shells being reused to hold filling.
Time/temperature control for safety food thawed in an improper manner. Pork slices thawing on rack by entrance to kitchen
May 29, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle cellphone, then rinsed hands and didnt dry them, then handled pan of cooked chicken
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly on ground by walk in cooler door that has been sealed. Manager eradicated and cleaned and sanitized area
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet egg foo young (109F - Hot Holding); fried fish (128F - Hot Holding); chicken on a stick (128F - Hot Holding). Manager reheated foods to 165f Discussed making sure water lines on hot buffets were high enough to touch pans.
Interference/obstruction with the inspector's right of entry and access at any reasonable time. Employee said no manager and no one in charge at time of inspection and for me to come back at another time
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/ Currently 1 cashier working, 4 servers, 1 sushi cook, 5 cooks, 1 dish washer working and no one in charge. Manager came on site 40 minutes later
No paper towels or mechanical hand drying device provided at handwash sink. By dish area or cook line
Toxic substance/chemical on premise that is not required for the operation of establishment. Observed bottle of listerine on shelf above croutons
Dead roaches on premises. 4 dead roaches on top of dish machine. 1 dead roach on wall in dry storage Manager removed and cleaned and sanitized areas
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed spoon handle almost completely submerged in sauce on buffet. Manager removed spoon and replaced with ladel
Mar 23, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 23, 2024■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Roach activity present as evidenced by live roaches found. 15 live roaches at hibachi station in between wooden shelf and tile by togo cups. 2 live roaches in shelf in dry storage 8 live roaches in dish area walls 6 live roaches in dish machine 1 live roach on hand sink in dish area
Mar 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Establishment not maintaining oyster tags for 90 days.
Mar 22, 2024■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Roach activity present as evidenced by live roaches found. 15 live roaches at hibachi station in between wooden shelf and tile by togo cups. 2 live roaches in shelf in dry storage 8 live roaches in dish area walls 6 live roaches in dish machine 1 live roach on hand sink in dish area
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Currently on warning and callback is due 3-29-2024
oyster tags not marked with last date served.
Mar 22, 2024■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 5 violations recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Roach activity present as evidenced by live roaches found. 15 live roaches at hibachi station in between wooden shelf and tile by togo cups. 2 live roaches in shelf in dry storage 8 live roaches in dish area walls 6 live roaches in dish machine 1 live roach on hand sink in dish area
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Currently on warning and callback is due 3-29-2024
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. Currently on warning and callback is due 3-29-2024
oyster tags not marked with last date served.
Dead roaches on premises. 7 dead roaches on floor by hibachi station 20 dead roaches on floor in dry storage. 15 dead roaches on dish machine 5 dead roaches on wall in prep area
Mar 21, 2024Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Roach activity present as evidenced by live roaches found. 15 live roaches at hibachi station in between wooden shelf and tile by togo cups. 2 live roaches in shelf in dry storage 8 live roaches in dish area walls 6 live roaches in dish machine 1 live roach on hand sink in dish area
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Currently on warning and callback is due 3-29-2024
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. Currently on warning and callback is due 3-29-2024
oyster tags not marked with last date served.
Dead roaches on premises. 7 dead roaches on floor by hibachi station 20 dead roaches on floor in dry storage. 15 dead roaches on dish machine 5 dead roaches on wall in prep area
Mar 21, 2024■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 5 violations recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Roach activity present as evidenced by live roaches found. 15 live roaches at hibachi station in between wooden shelf and tile by togo cups. 2 live roaches in shelf in dry storage 8 live roaches in dish area walls 6 live roaches in dish machine 1 live roach on hand sink in dish area
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Currently on warning and callback is due 3-29-2024
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. Currently on warning and callback is due 3-29-2024
oyster tags not marked with last date served.
Dead roaches on premises. 7 dead roaches on floor by hibachi station 20 dead roaches on floor in dry storage. 15 dead roaches on dish machine 5 dead roaches on wall in prep area
Mar 19, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 9 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed canna broth, shrimp over whole honeydew, melon, in walk-in cooler
Roach activity present as evidenced by live roaches found. 15 live roaches at hibachi station in between wooden shelf and tile by togo cups. 2 live roaches in shelf in dry storage 8 live roaches in dish area walls 6 live roaches in dish machine 1 live roach on hand sink in dish area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler 3: cooked pasta (47F - Cold Holding); cut melon (46F - Cold Holding); raw fish (45F - Cold Holding).
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sushi rice supposed to be marked on chart. Rice not time marked
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Currently on warning and callback is due 3-29-2024
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. Currently on warning and callback is due 3-29-2024
oyster tags not marked with last date served.
Dead roaches on premises. 7 dead roaches on floor by hibachi station 20 dead roaches on floor in dry storage. 15 dead roaches on dish machine 5 dead roaches on wall in prep area
Food stored on floor. Observed can of raw oysters and buckets of cut potato on floor in walk-in cooler
Feb 5, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Establishment not maintaining oyster tags for 90 days.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Jan 31, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate0 Basic
Show 4 findings ▾
Establishment not maintaining oyster tags for 90 days.
Handwash sink not accessible for employee use at all times. Hand sink in dish area disconnected
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Jan 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority8 Intermediate1 Basic
Show 11 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach on hand sink in dish area. Manager eradicated and cleaned and sanitized
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. Manager time marked sushi rice
Establishment not maintaining oyster tags for 90 days.
Handwash sink not accessible for employee use at all times. Hand sink in dish area disconnected
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 paper towels or mechanical hand drying device provided at handwash sink. Hibachi station, server and cook line
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Oyster tag removed from original container prior to container being emptied. Observed bus bucket of oysters in walk in cooler
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Printed and posted oyster advisory
No handwashing sign provided at a hand sink used by food employees. At sushi station, hibachi station, dish and cook line
Jul 19, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Cook line sink
Ceiling/ceiling tile shows damage or is in disrepair. Dish room
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Buffet
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle
Exterior door has a gap at the threshold that opens to the outside. Both back doors have gap
Light not functioning. Kitchen area
Wet wiping cloth not stored in sanitizing solution between uses.
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.