NEW CHINESE BUFFET INC
1036 E HWY 50, Clermont FL 34711 · 352-243-9928
Last inspected Jul 31, 2026 · 15 visits since December 2023
SEP 24
FEB 25
AUG 25
OCT 25
JUL 26
— STEADY
5 inspections within 52 points of each other. Whatever this kitchen does, it does consistently.
Roach activity present as evidenced by live roaches found. -1 under dish machine. Operator killed and discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,920
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024070000 | Sep 27, 2024 | Jan 9, 2025 | $800 |
| 4--2024007460 | Dec 13, 2023 | Mar 4, 2024 | $200 |
| 4--2018056163 | Sep 7, 2018 | Mar 21, 2019 | $920 |
Inspection history
15 visits, newest first
Jul 31, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 37 recorded, 11 high priority.
11 High priority6 Intermediate20 Basic
What the inspector wrote — 37 findingsThe state's own report →
Dented/rusted cans present. See stop sale. -heavily dented can of mandarins
Displayed food not properly protected from contamination. -green onions, crispy strips on buffet line
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -cook on cook line cracked raw shell eggs then touched cooking utensils and reach in cooler handles without washing hands.
Employee washed hands with no soap. -cook on cook line, educated operator and cook washed hands
Show the remaining 33 findings ▾
Nonfood-grade bags used in direct contact with food. -walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over sauces in walk in cooler -raw chicken over sauce in reach in cooler on cook line -panned chicken over panned spinach in walk in freezer
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. --raw chicken over raw crab in walk in cooler
Shell eggs in use or stored with cracks or broken shells. See stop sale. -1 cracked raw shell egg on buffet line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -krab meat (45F - Cold Holding), sushi line -egg rolls (46F - Cold Holding), cook line cooler, less than four hours per operator, moved to walk in cooler for quick chill
Toxic substance/chemical improperly stored. -stored next to potatoes and juices in storage area, operator moved potatoes and juice to food storage
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -300++, operator diluted, 100 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. -colander above triple sink -interior of can opener holder -walk in cooler shelves -cutting board on sushi line -drink and ice tea nozzles
Handwash sink used for purposes other than handwashing. -cook rinsed wiping cloth in hand sink
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -rainbow roll on buffet, operator marked as raw
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. -expired 4/15/26
Two-compartment sink used for warewashing.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. -by ice machine
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of dead or trapped insects in control devices. -insects on fly tape
Ceiling/ceiling tiles/vents and light shields soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
Covered waste receptacle not provided in women's bathroom., operator placed covered can in restroom
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook on sushi/hibachi line was wearing a watch
Equipment in poor repair. -skimmer hanging above cook line -fryer baskets -sliding doors on sushi window
Floor tiles missing and/or in disrepair in kitchen
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. -operator turned dipper well on
In-use wet wiping cloth/towel used under cutting board.
Interior of roasting oven has accumulation of black substance/grease/food debris.
Multiple Lights not functioning under hood suppression system and in kitchen
No waste receptacle installed at handwash sink provided with disposable towels.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -speed rack by ice machine -exterior of paper towel holders and soap dispensers -gaskets on all coolers -top back of fryer cabinets
Raw fruits/vegetables not washed prior to preparation. -mushrooms on cook line
Ripped/worn tin foil used as shelf cover. -dry storage shelves and shelf under prep table on cook line
Stored food not covered. -multiple items in walk in cooler
Time/temperature control for safety food thawed in an improper manner. -shrimp thawing in standing water in triple sink, operator turned on cold running water
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed mushrooms over cooked shrimp in walk in cooler
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth sanitizing solution stored on the floor. -front station, operator placed on shelf
Oct 31, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate12 Basic
Show 19 findings ▾
Displayed food not properly protected from contamination. -crispy noodles, sauces, desserts on buffet
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 cook line touched hat and clothes then continued in food preparation without washing hands or changing gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over sauces in reach in cooler on cook line, operator moved chicken to bottom -raw mussels over jello in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of oven and roaster on cook line -walk in cooler shelves
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/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -multiple items in walk in cooler
Two-compartment sink used for warewashing.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. -sauces on dry storage rack
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean utensils or equipment stored in dirty drawer or rack. -in dish area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -cook line
Equipment in poor repair. -tile on top of cook top
Floor soiled/has accumulation of debris. -under soda boxes in back hallway
Floor tiles missing and/or in disrepair. -kitchen
Food stored on floor. -sugar and sauces on cook line
In-use tongs stored on equipment door handle between uses. -handles on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system heavily soiled -speed rack beside ice machine and in walk in cooler -exterior pans heavily encrusted -exterior food processor
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -heavily soiled drill stored on shelf with canned goods
Aug 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate11 Basic
Show 21 findings ▾
Displayed food not properly protected from contamination. -sauce and crispy noodles on buffet. Operator corrected.
Nonfood-grade bags used in direct contact with food. -cooked pork in reach in cooler was in a take out bag. Operator corrected.
Raw animal food stored in same container as ready-to-eat food. -raw shell eggs stored with cut cabbage in reach in cooler on cook line. Operator removed and discarded cabbage.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over shrimp salad in walk in freezer -raw chicken over prepped onions in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -rice (61F - Cold Holding), held less than four hours per operator. Operator determined time removed from cooler, placed on Time as a Public Health Control.
Food-contact surface soiled with food debris, mold-like substance or slime. -walk in cooler shelves -interior can opener holder -interior ice machine
Handwash sink used for purposes other than handwashing. -hand sink on sushi line had food remnants
No color/concentration comparison chart available for chemical test kit used to check sanitizer. -chlorine, operator ordered during inspection
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -multiple items in walk in cooler and walk in freezer
Water treatment device has not been inspected or serviced according to manufacturer's instructions. -by ice machine
Cardboard used to line nonfood-contact shelves. -dry storage shelves by
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
Equipment and utensils not rinsed between washing and sanitizing. -operator is using 2 compartment sink for washing and sanitizing with no rinse step in between.
Food stored on floor. -cooking oil on cook line, potatoes in kitchen. Operator corrected.
In-use wet wiping cloth/towel used under cutting board. -on cook line, operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grates in roasting oven -shelves under hibachi grill -interior of fryer cabinets -filters on hood suppression system -dry storage shelves
Ripped/worn tin foil used as shelf cover. -dry storage shelves by triple sink
Standing water in bottom of reach-in-cooler on cook line.
Stored food not covered. -multiple items in walk in freezer
Time/temperature control for safety food thawed in an improper manner. -shrimp and fish in triple sink thawing in standing water. Operator turned on water.
Two lights not functioning on cooking line.
Feb 26, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen and back hallway
Covered waste receptacle not provided in women's bathroom.
Interior of ovens have accumulation of black substance/grease/food debris.
Light not functioning. -over cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior food containers in kitchen -paper towel dispensers, soap dispensers at hand sinks in kitchen -exterior doors/handles of all cooking equipment -filters over cooking equipment on cook line -gaskets on reach in coolers on cook line -fans on walk in cooler heavily soiled -caulking around hand sink faucet on cook line
Feb 18, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority2 Intermediate14 Basic
Show 19 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee on cook line
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washed and rinsed dishes, then stacked on storage shelf for drying with no sanitation step.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -rice noodles (54F - Cold Holding), held less than four hours per operator. Operator moved to walk in freezer for rapid chill.
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of ice machine -white cutting board -interior of can opener
Handwash sink used for purposes other than handwashing. -ice in hand sink in server area
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. -bowl in rice on cook line. Operator removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen and back hallway
Covered waste receptacle not provided in women's bathroom.
Floor area(s) covered with standing water. -under reach in cooler on cook line. Operator cleaned.
Floor soiled/has accumulation of debris. -under dishmachine, under storage shelf by back door.
In-use tongs stored on equipment door handle between uses. -cook line. Operator relocated.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -flour container
Interior of ovens have accumulation of black substance/grease/food debris.
Light not functioning. -over cook line
No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler on cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior food containers in kitchen -paper towel dispensers, soap dispensers at hand sinks in kitchen -exterior doors/handles of all cooking equipment -filters over cooking equipment on cook line -gaskets on reach in coolers on cook line -fans on walk in cooler heavily soiled -caulking around hand sink faucet on cook line
Objectionable odors in kitchen other.
Stored food not covered. -baking powder on dry storage shelf.
Feb 17, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 31 recorded, 6 high priority.
6 High priority3 Intermediate22 Basic
Show 31 findings ▾
Container of medicine improperly stored. -prescription bottle beside drinking glasses in dish area
Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee on cook line
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washed and rinsed dishes, then stacked on storage shelf for drying with no sanitation step.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over sauce in reach in cooler on cook line. -raw mussels over cut lemon in walk in cooler. Operator relocated.
Roach activity present as evidenced by live roaches found. -1 under dish machine. Operator killed and discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -rice noodles (54F - Cold Holding), held less than four hours per operator. Operator moved to walk in freezer for rapid chill.
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of ice machine -white cutting board -interior of can opener
Handwash sink used for purposes other than handwashing. -ice in hand sink in server area
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -multiple items in walk in cooler and walk in freezer
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. -bowl in rice on cook line. Operator removed.
Cardboard used to line food-contact shelves. -cook line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen and back hallway
Covered waste receptacle not provided in women's bathroom.
Dead roaches on premises. -15 under dish machine. Operator discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -phone and keys above make table on cook line. Operator removed.
Floor area(s) covered with standing water. -under reach in cooler on cook line. Operator cleaned.
Floor soiled/has accumulation of debris. -under dishmachine, under storage shelf by back door.
Food stored on floor. -monsodium glutamate on cook line, sauces in walk in cooler
In-use tongs stored on equipment door handle between uses. -cook line. Operator relocated.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -flour container
In-use wet wiping cloth/towel used under cutting board.
Interior of ovens have accumulation of black substance/grease/food debris.
Light not functioning. -over cook line
No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler on cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior food containers in kitchen -paper towel dispensers, soap dispensers at hand sinks in kitchen -exterior doors/handles of all cooking equipment -filters over cooking equipment on cook line -gaskets on reach in coolers on cook line -fans on walk in cooler heavily soiled -caulking around hand sink faucet on cook line
Objectionable odors in kitchen other.
Ripped/worn tin foil used as shelf cover. -dry storage shelves in kitchen
Stored food not covered. -baking powder on dry storage shelf.
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed cabbage over cooked crab in walk in cooler.
Working containers of food removed from original container not identified by common name. -monsodium glutamate on cook line
Oct 7, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large pile of cooked chicken breast cooling at room temperature
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cove molding at floor/wall juncture broken/missing. Kitchen
Equipment in poor repair. Strainers and fryer baskets Gaskets on walk in cooler
Floor tiles missing and/or in disrepair.
Light not functioning. In hood
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom fryer heavily spiked Fan heavily soiled Under wok's heavily soiled Exterior all pots and pans in use heavily soiled Wok area heavily soiled Hood and filters soiled Exterior stand up refrigerator Exterior ice machine Exterior rice can heavily soiled Exterior food storage containers in walk in cooler Walk in cooler racks Under prep table heavily soiled
Sep 27, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority5 Intermediate15 Basic
Show 21 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook put on gloves without washing hands to prepare food
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Chicken
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large pile of cooked chicken breast cooling at room temperature
Food-contact surface soiled with food debris, mold-like substance or slime. Interwoven heavily soiled Interior smoker heavily soiled All gaskets soiled Walk in cooler and freezer heavily soiled interior
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked ribs
Water treatment device has not been inspected or serviced according to manufacturer's instructions. -ice machine
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cove molding at floor/wall juncture broken/missing. Kitchen
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Strainers and fryer baskets Gaskets on walk in cooler
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Egregiously soiled in kitchen and hibachi station
Floor tiles missing and/or in disrepair.
Hole in or other damage to wall throughout kitchen
In-use wet wiping cloth/towel used under cutting board.
Light not functioning. In hood
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom fryer heavily spiked Fan heavily soiled Under wok's heavily soiled Exterior all pots and pans in use heavily soiled Wok area heavily soiled Hood and filters soiled Exterior stand up refrigerator Exterior ice machine Exterior rice can heavily soiled Exterior food storage containers in walk in cooler Walk in cooler racks Under prep table heavily soiled
Reach-in cooler interior/shelves have accumulation of soil residues throughout kitchen
Wall heavily soiled with accumulated grease, food debris, and/or dust throughout kitchen
Sep 23, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority5 Intermediate15 Basic
Show 21 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook put on gloves without washing hands to prepare food
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Chicken
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large pile of cooked chicken breast cooling at room temperature
Food-contact surface soiled with food debris, mold-like substance or slime. Interwoven heavily soiled Interior smoker heavily soiled All gaskets soiled Walk in cooler and freezer heavily soiled interior
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked ribs
Water treatment device has not been inspected or serviced according to manufacturer's instructions. -ice machine
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cove molding at floor/wall juncture broken/missing. Kitchen
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Strainers and fryer baskets Gaskets on walk in cooler
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Egregiously soiled in kitchen and hibachi station
Floor tiles missing and/or in disrepair.
Hole in or other damage to wall throughout kitchen
In-use wet wiping cloth/towel used under cutting board.
Light not functioning. In hood
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom fryer heavily spiked Fan heavily soiled Under wok's heavily soiled Exterior all pots and pans in use heavily soiled Wok area heavily soiled Hood and filters soiled Exterior stand up refrigerator Exterior ice machine Exterior rice can heavily soiled Exterior food storage containers in walk in cooler Walk in cooler racks Under prep table heavily soiled
Reach-in cooler interior/shelves have accumulation of soil residues throughout kitchen
Wall heavily soiled with accumulated grease, food debris, and/or dust throughout kitchen
Sep 20, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 48 violations recorded, 10 high priority.
10 High priority8 Intermediate30 Basic
Show 48 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook put on gloves without washing hands to prepare food
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. 3 compartment sink used to raw shrimp and then used to cool noodles not sanitized between use
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over prepared broccoli, Raw fish over prepared onion walk in cooler Raw chicken next to green onions
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. -desserts not fully covered on buffet line - cut onions -chili flakes - crispy noodles
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Raw shrimp to ready to eat noodles did nit wash hands or change gloves
Stop Sale issued due to adulteration of food product. Raw raw shrimp thawing in 3 compartment sink, drained did not sanitize and threw cooked noodles in water
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from yesterday cooked chicken breast (57F - Cold Holding); cooked chicken nuggets (53F - Cold Holding) raw chicken (47F - Cold Holding); raw wings (47F - Cold Holding) seaweed salad (57F - Cold Holding); cooked noodles (57F - Cold Holding); cut cabbage (69F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from yesterday. See stop sale cooked chicken breast (57F - Cold Holding); cooked chicken nuggets (53F - Cold Holding) raw chicken (47F - Cold Holding); raw wings (47F - Cold Holding) seaweed salad (57F - Cold Holding); cooked noodles (57F - Cold Holding); cut cabbage (69F - Cold Holding) raw shell eggs 80 ( - Cold Holding) ** -eel roll (76F - Cold Holding); fried sushi (70F - Cold Holding); rock and roll sushi (69F - Cold Holding) held less than four hours per operator, operator moved to walk in cooler. Repeat ViolationRepeat ViolationAdmin Complaint**
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours will reheat to 165° rice (80F - Hot Holding) steak (119F - Hot Holding) cooked chicken (113F - Hot Holding)
Toxic substance/chemical improperly stored next to food Window cleaner stored next to vinegar and hit says near ice cream
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Broken kitchen reach in
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Chicken
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large pile of cooked chicken breast cooling at room temperature
Food-contact surface soiled with food debris, mold-like substance or slime. Interwoven heavily soiled Interior smoker heavily soiled All gaskets soiled Walk in cooler and freezer heavily soiled interior
No paper towels or mechanical hand drying device provided at handwash sink. Next to ice machine
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked ribs
Torn packages/bags of food exposing the contents to contamination. Rice and floor
Water treatment device has not been inspected or serviced according to manufacturer's instructions. -ice machine
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Excesses 75 dead flies on fly tape in kitchen 2 dead roaches floor under prep area
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. In rice
Cardboard used to line nonfood-contact shelves. Soiled throughout kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cove molding at floor/wall juncture broken/missing. Kitchen
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils in kitchen
Equipment in poor repair. Strainers and fryer baskets Gaskets on walk in cooler
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Egregiously soiled in kitchen and hibachi station
Floor tiles missing and/or in disrepair.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple strips in Kitchen area.
Food stored on floor. In kitchen
Heavy Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Hole in or other damage to wall throughout kitchen
In-use tongs stored on equipment door handle between uses in kitchen
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -white spoon on buffet line
In-use wet wiping cloth/towel used under cutting board.
Light not functioning. In hood
No handwashing sign provided at a hand sink used by food employees. Next to ice machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom fryer heavily spiked Fan heavily soiled Under wok's heavily soiled Exterior all pots and pans in use heavily soiled Wok area heavily soiled Hood and filters soiled Exterior stand up refrigerator Exterior ice machine Exterior rice can heavily soiled Exterior food storage containers in walk in cooler Walk in cooler racks Under prep table heavily soiled
Reach-in cooler interior/shelves have accumulation of soil residues throughout kitchen
Reuse of single-service or single-use articles. Gallon container cut and reused
Stored food not covered. Multiple items walk in cooler
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing room temp Shrimp thawing standing water
Wall heavily soiled with accumulated grease, food debris, and/or dust throughout kitchen
Wet mop not stored in a manner to allow the mop to dry. -mop sink
Working containers of food removed from original container not identified by common name. Sugar
Apr 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Floor tiles missing and/or in disrepair.
No conspicuously located ambient air temperature thermometer in holding unit. -White refrigerator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under prep table.
Apr 19, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority0 Intermediate9 Basic
Show 11 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw chicken over ice.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over jalapeños. -Raw chicken wings over cooked chicken. -Raw shrimp over cooked ribs. -Raw chicken over potatoes in walk in cooler. -Raw beef over noodles in walk in cooler.
Cardboard used to line food-contact shelves. -On top of oven.
Floor tiles missing and/or in disrepair.
In-use knife/knives stored in cracks between pieces of equipment.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
No conspicuously located ambient air temperature thermometer in holding unit. -White refrigerator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under prep table.
Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in prep cooler. -Shelves across from fryers. -Walk in cooler shelves.
Reuse of single-service or single-use articles. -Jug used as scoop.
Wood food-contact surface not properly sealed. -Table top in rough shape by prep cooler.
Apr 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 5 high priority.
5 High priority2 Intermediate13 Basic
Show 20 findings ▾
Dented/rusted cans present. See stop sale. -1 can of applesauce.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw chicken over ice.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over jalapeños. -Raw chicken wings over cooked chicken. -Raw shrimp over cooked ribs. -Raw chicken over potatoes in walk in cooler. -Raw beef over noodles in walk in cooler.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. -Dry noodles.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Corn 62f, Cheese 64f. Less than 4 hours. Manager placed in freezer. **Corrective Action Taken -Noodles 49f, Sprouts 62f. -Cucumber salad 60f. -Noodles 53f, Beef 52f.
Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board across from fryers.
Handwash sink not accessible for employee use at all times. -Metal pan in handsink at sushi area.
Cardboard used to line food-contact shelves. -On top of oven.
Floor soiled/has accumulation of debris. -Walk in freezer.
Floor tiles missing and/or in disrepair.
Fly sticky tape hanging over food/food preparation area/food-contact equipment.
Food stored on floor. -Cooking oil in kitchen. -Carrots in walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
No conspicuously located ambient air temperature thermometer in holding unit. -White refrigerator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under prep table.
Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in prep cooler. -Shelves across from fryers. -Walk in cooler shelves.
Reuse of single-service or single-use articles. -Jug used as scoop.
Time/temperature control for safety food thawed in an improper manner. -Fish in standing water.
Wood food-contact surface not properly sealed. -Table top in rough shape by prep cooler.
Dec 13, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw beef and chicken over sauce, cookline cooler. - raw shrimp over cooked chicken and green beans, Frigidaire cooler - walk in cooler raw chicken over jello, various raw meats over sauces and cut veggies - walk in freezer raw chicken tray over krab corrected on site
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Out to use some for cooking - chicken 51F, sprouts 46F, chicken 51F, noodles 46F, rice 60f. Items turned to cooler - in white Whirlpool cooler for less than hour per operator - shredded cheese 55F, 52F, 59f, cheese stuffed mussels 55F. Moved items to walk in cooler - ice cream mix in left hopper 59F, right hopper 70F. Filled approximately 2 hours earlier per operator - in sushi display cooler, cream cheese 46F, raw fish 44-46F. Stocked within previous hour per operator - at buffet: sushi 60-65F, Cut melon, eggs, krab 48-55F. Advised to use time as a public health control
Food-contact surface soiled with food debris, mold-like substance or slime. - Reach in cooler gaskets - Frigidaire - large mixing blade - can opener blade - interior ice machine
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on dry storage and top of freezer
Exterior door has a gap at the threshold that opens to the outside. Back door
Floor soiled/has accumulation of debris. Walk in freezer floor
Food stored on floor. - Container of oil and sauce, cookline - walk in cooler trays of chicken under shelving - multiple trays and cases walk in freezer floor
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop at buffet
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom prep table shelves Walk in cooler shelving heavily soiled Hibachi area under grill
Dec 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 5 high priority.
5 High priority2 Intermediate11 Basic
Show 18 findings ▾
Dented/rusted cans present. See stop sale. 4 cans of apple sauce and pears
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washed but not sanitized. Then placed to air dry
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw beef and chicken over sauce, cookline cooler. - raw shrimp over cooked chicken and green beans, Frigidaire cooler - walk in cooler raw chicken over jello, various raw meats over sauces and cut veggies - walk in freezer raw chicken tray over krab corrected on site
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. For crispy noodles
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Out to use some for cooking - chicken 51F, sprouts 46F, chicken 51F, noodles 46F, rice 60f. Items turned to cooler - in white Whirlpool cooler for less than hour per operator - shredded cheese 55F, 52F, 59f, cheese stuffed mussels 55F. Moved items to walk in cooler - ice cream mix in left hopper 59F, right hopper 70F. Filled approximately 2 hours earlier per operator - in sushi display cooler, cream cheese 46F, raw fish 44-46F. Stocked within previous hour per operator - at buffet: sushi 60-65F, Cut melon, eggs, krab 48-55F. Advised to use time as a public health control
Food-contact surface soiled with food debris, mold-like substance or slime. - Reach in cooler gaskets - Frigidaire - large mixing blade - can opener blade - interior ice machine
No soap provided at handwash sink. In back prep area
Bowl or other container with no handle used to dispense food. Togo container floating in sauce., in salt and other dry items
Clean utensils or equipment stored in dirty container. On prep table, metal pan with visible debris holding utensils
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on dry storage and top of freezer
Exterior door has a gap at the threshold that opens to the outside. Back door
Floor soiled/has accumulation of debris. Walk in freezer floor
Food stored on floor. - Container of oil and sauce, cookline - walk in cooler trays of chicken under shelving - multiple trays and cases walk in freezer floor
In-use knife/knives stored in cracks between pieces of equipment. In kitchen
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop at buffet
No conspicuously located ambient air temperature thermometer in holding unit. Frigidaire cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom prep table shelves Walk in cooler shelving heavily soiled Hibachi area under grill
Time/temperature control for safety food thawed in an improper manner. Shrimp and fish in standing water
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.