HOW THE BUFFETS FARED

A look at recent food-service inspections for buffet-style restaurants in Southwest Florida. Restaurants statewide averaged 6.2 violations per inspection. Source: Florida Department of Business and Professional Regulation; myfloridalicense.com

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5100 S. Cleveland Ave., south Fort Myers, FL
BUFFET: Kingdom Buffet
AVERAGE VIOLATIONS PER INSPECTION: 12.7
VIOLATIONS: More than twice the state average
LAST INSPECTION RESULTS: June 7 02D-01-4 Basic - Working containers of food removed from original container not identified by common name. MSG container not labeled. **Warning** 03F-10-4 Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning** 08B-38-4 Basic - Food stored on floor. Observed boxes of frozen food on floor in walk in freezer. **Corrected On-Site** **Warning** 09-01-4 High Priority - 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. Observed employee in back food prep area chopping watermelon and can't elope with barehands. Employee washed hands and put on gloves. **Corrected On-Site** **Warning** 10-11-4 Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Warning** 10-21-4 Basic - Ice scoop stored on top of dirty ice machine between uses. **Warning** 14-15-4 High Priority - Nonfood-grade containers used for food storage ' direct contact with food. Metal cans used to store foods. **Warning** 14-17-4 Basic - Metal shelves in back food prep area shelves with rusting with pitted surface. **Warning** 21-12-4 Basic - Wet wiping cloth not stored in sanitizing solution between uses. Food prep table. **Warning** 21-17-4 Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Warning** 22-02-4 Intermediate - Accumulation of food debris/grease on baking trays. **Warning** 22-07-4 Intermediate - Slicer blade guard soiled with old food debris. **Warning** 22-22-4 Intermediate - Encrusted material on can opener blade. **Warning** 22-41-4 High Priority - 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. **Warning** 23-06-4 Basic - Build-up of food debris, dust or dirt on window sills in dining room. **Warning** 23-25-4 Basic - Build-up of grease/dust/debris on hood filters. Observed grease dripping from filters. **Warning** 28-14-4 High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Observed pools of waste water on ground around dumpster area. **Warning** 29-11-4 Basic - Leaking pipe at plumbing fixture. Observed water leaking from spray hose on floor in front of dishmachine. **Warning** 29-34-4 High Priority - Vacuum breaker missing at hose bibb. Observed hose connected to PVC pipe water supply from water heater with no vacuum breaker or air gap provided between hose and PVC pipe. **Warning** 31A-11-4 Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink next to three compartment sink used to rinse out metal pans. **Warning** 33-20-4 Basic - Grease on the ground and/or pad around grease receptacle. **Warning** 35A-08-4 High Priority - Multiple flies around dumpster. **Warning** 36-10-4 Basic - Worn, torn and/or soiled floors/carpeting throughout dining room. **Warning** 36-22-4 Basic - Floor area(s) throughout kitchen covered with standing water. **Warning** 36-25-4 Basic - Window blinds breaking apart in dining room. **Warning** 38-11-4 Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. **Warning** 53A-03-4 Intermediate - Food manager certification expired. Prometrics certification for MI MI TING expired 02/26/13. **Warning** 53A-07-4 Intermediate - No certified food manager for establishment. **Warning**
2301 Del Prado Blvd. S., Cape Coral, FL
BUFFET: Hibachi Grill Supreme Buffet
AVERAGE VIOLATIONS PER INSPECTION: 15
VIOLATIONS: More than twice the state average
LAST INSPECTION RESULTS: April 30 22-06-4 Intermediate - Slicer knife soiled with old food debris against knife magnet in back food prep area. 22-41-4 High Priority - 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. Upon callback inspection 04/3013, sanitizing concentration 0 ppm chlorine. 22-45-4 High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed food prep tables with buildup of foodlike debris and residue, not washed and sanitized after use. Upon callback inspection 04/30/13, dishmachine not sanitizing. 27-04-4 Intermediate - Cold water not provided/shut off at employee handwash sink. Handwash sink at kitchen entrance near dishmachine and handwash sink in corner at end of cookline. **Repeat Violation** Upon callback inspection 04/30/13, observed cold water off/not functioning. 31B-03-4 Intermediate - No soap provided at handwash sink. Handwash sink in dishwash area.
3439 Cleveland Ave., Fort Myers, FL
BUFFET: Lin’s Buffet
AVERAGE VIOLATIONS PER INSPECTION: 16
VIOLATIONS: More than twice the state average
LAST INSPECTION RESULTS: May 23 08B-14-4 Basic - Stored food not covered in walk-in freezer.beef , chicken **Warning** On CB, beef, and chicken. 23-12-4 Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning** 31B-03-4 Intermediate - No soap provided at handwash sink.grill area **Warning** 31B-04-4 No handwashing sign provided at a hand sink used by food employees.grill area **Warning** 36-13-4 Basic - Grease accumulated under cooking equipment. **Warning** 36-15-4 Basic - Food debris accumulated on kitchen floor. **Warning** 36-26-4 Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning** 36-64-4 Basic - Objectionable odors in rear food preparation area **Warning**
3922 Del Prado Blvd. S., Cape Coral, FL
BUFFET: Empire Buffet
AVERAGE VIOLATIONS PER INSPECTION: 20.5
VIOLATIONS: More than twice the state average
LAST INSPECTION RESULTS: August 24, 2012 01B-14-1 Critical - Observed dented/rusted cans--one Gold Label 63oz Soy Sauce. 01B-15-1 Critical - Stop Sale issued due to dented cans. Corrected On Site. 02-22-1 Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked--precooked foods in walk in cooler and freezer. 02-24-1 Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit--sushi bar. 02-26-1 Critical - Working containers of food removed from original container not identified by common name--sugar and salt bins in dry storage room. 08A-12-1 Critical - Observed shrimp at cookline stored in undrained ice. Corrected On Site. 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit--rice scoop. Corrected On Site. 12B-07-1 Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. 14-51-1 Observed nonfood-grade containers used for food storage--metal 10 oz cans used to store foods in beverage reach in cooler and walk in cooler. 22-20-1 Critical - Observed buildup of graylike substance in the interior right corner of ice machine. 23-07-1 Observed blacklike substance on walk in cooler and freezer curtains. 27-16-1 Critical - Hot water not provided/shut off at employee hand wash sink--handwash sink in back food prep near employee restroom. Corrected On Site. 32-16-1 Critical - Hand wash sink lacking proper hand drying provisions--handwash sink next to three compartment sink. 36-13-1 Observed grease accumulated under cooking equipment. 37-04-1 Observed wall soiled with accumulated black debris in behind food prep table across from cookline. 47-16-2 Critical - Electrical outlet in dining room behind cash register missing cover plate. For reporting purposes only.
535 Pine Island Rd., North Fort Myers, FL
BUFFET: China King Buffet
AVERAGE VIOLATIONS PER INSPECTION: 7
VIOLATIONS: Above state average
LAST INSPECTION RESULTS: August 29, 2012 03A-07-1 Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.observed chicken 47f and mussels 47 f pasta 47f In reachin cooler arcoss from woks This violation must be corrected by : 8.30.2012. 04-01-1 Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.observed reachin sandwich box across from wok 08A-28-1 Critical - Observed food stored on floor.observed on walkin cooler floor 09-01-1 Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. 37-01-1 Ceiling tile missing.observed opening over walkin freezer
12655 E. Tamiami Trail, Naples, FL
BUFFET: China Buffet
AVERAGE VIOLATIONS PER INSPECTION: 7
VIOLATIONS: Above state average
LAST INSPECTION RESULTS: April 1 06-05-4 Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken. **Corrected On-Site** 16-21-4 Basic - Accumulation of debris on exterior of warewashing machine. 22-02-4 Intermediate - Accumulation of food debris/grease on food-contact surface. Dry goods bins. 31B-05-4 Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site** 36-47-4 Basic - Hood soiled with accumulated grease. **Repeat Violation**
5425 Airport-Pulling Road, Naples, FL
BUFFET: Blue Fish Japanese Steakhouse
AVERAGE VIOLATIONS PER INSPECTION: 8.5
VIOLATIONS: Above state average
LAST INSPECTION RESULTS: May 30 02D-01-4 Basic - Working containers of food removed from original container not identified by common name. Bulk white powders throughout kitchen. 08A-05-4 High Priority - Raw animal food stored over ready-to-eat food. Observed raw chicken stored over cooked noodles in cookline reach in cooler. **Corrected On-Site** 08A-09-4 High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Observed raw fish stored over sauces in walk in cooler 08A-21-4 High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed raw chicken stored over raw fish in walk in cooler. 08A-26-4 Basic - Raw animal food stored above unwashed produce. Observed raw shell eggs stored over box of ginger pot in walk in cooler. 10-06-4 Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Observed tongs on cookline reach in cooler raw meat bins with handles in contact with food. 10-10-4 Basic - Ice scoop stored with handle in contact with ice in ice machine. Small ice machine next to mop sink. 12A-04-4 High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. 14-01-4 Basic - Bowl or other container with no handle used to dispense food. Observed clear plastic to go soup bowl used to dispense cooked rice at cookline area hot holding bin. 16-35-4 Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. 27-04-4 Intermediate - Cold water not provided/shut off at employee handwash sink. Only kitchen handsink 27-16-4 Intermediate - Hot water not provided/shut off at employee handwash sink. Only handsink in kitchen 31A-03-4 Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed large metal food tub with multiple spoons inside of it stored in handsink next to dish machine
4329 Cleveland Ave., Fort Myers, FL
BUFFET: China Buffet
AVERAGE VIOLATIONS PER INSPECTION: 10
VIOLATIONS: Above state average
LAST INSPECTION RESULTS: June 19: 08A-06-4 High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw chicken next to cooked egg rolls in RIC. 10-08-4 Basic - Sugar scoop handle in contact with sugar. 14-01-4 Basic - Bowl or other container with no handle used to dispense food. In rice container. 21-11-4 Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200ppm. 21-17-4 Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. 22-18-4 Intermediate - Soil residue in food storage containers. In RIC across from stove. 22-20-4 Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. 22-22-4 Intermediate - Encrusted material on can opener blade. 22-23-4 Intermediate - Encrusted, soiled material on slicer. 22-28-4 Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. By fryer. 23-03-4 Basic - Build-up of grease on nonfood-contact surface. Side of fryer and side of RIC next to fryer. 23-06-4 Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On fire extinguisher and on (electrical) breaker box. 23-15-4 Basic - Accumulation of food debris/soil residue on handwash sink. Kitchen. 36-32-4 Basic - Ceiling in disrepair. Appears to have water build-up and is bulging. Above 3CS and above RIC by stove .
3650 Palm Beach Blvd., Fort Myers, FL
BUFFET: China Buffet
AVERAGE VIOLATIONS PER INSPECTION: 10
VIOLATIONS: Above state average
LAST INSPECTION RESULTS: Nov. 14, 2012: 08A-24-1 Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over beef and shrimp in walkin cooler. Corrected On Site. Repeat Violation. 08A-26-1 Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over pickles and green beans in walkin cooler and reachin cooler . Corrected On Site. Repeat Violation. 10-06-1 In-use utensil not stored with handle above the top of nonpotentially hazardous food and the container. Scoop handles in flour and corn starch bins touching product . Corrected On Site. 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water by steamer. Corrected On Site. 12B-07-1 Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. 24-10-1 Observed utensils stored in crevices between equipment. Knives stored between table and wall. 32-15-1 Critical - No handwashing sign provided at a handsink in employee restroom used by food employees. Corrected On Site. 32-16-1 Critical - Hand wash sink by 3compartment sink and in employee restroom lacking proper hand drying provisions. Corrected On Site. Repeat Violation. 53A-19-1 Critical - Observed expired Food Manager Certification. Food manager on duty is expired.
1706 Del Prado Blvd. S., Cape Coral, FL
BUFFET: Asia Buffet
AVERAGE VIOLATIONS PER INSPECTION: 11
VIOLATIONS: Above state average
LAST INSPECTION RESULTS: Oct. 26, 2012: 03A-07-1 Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--spicy tuna 56F in sushi reach in cooler. 03A-07-1 Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--calamari 66F and noodles 60F at hibachi buffet section. 09-04-1 Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect--observed employee chopping carrots with barehands. Corrected On Site. 10-01-1 In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container--observed plastic containers with no handle used to scoop flour and rice. 12A-04-1 Critical - Observed establishment utilizing time as a public health control without having written procedures--hibachi, sushi, and salad buffet. 12A-33-1 Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. 20A-10-1 Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses--sushi bar. 22-22-1 Critical - Observed encrusted material on can opener. 22-24-1 Critical - Observed buildup of blacklike substance inside soda dispensing nozzles. 31-09-1 Critical - Handwash sink not accessible for employee use at all times--handwash sink in food prep table blocked by cardboard boxes. Corrected On Site. 31-12-1 Critical - Observed handwash sink used for purposes other than handwashing--handwash sink in food prep area used to store plastic container. 31-12-1 Critical - Observed handwash sink used for purposes other than handwashing--handwash sink at sushi bar used to store soiled utensils. Corrected On Site. 32-16-1 Critical - Hand wash sink lacking proper hand drying provisions--handwash sink in dishwash area. Corrected On Site. 36-15-1 Observed buildup of foodlike debris on floor at sushi bar. 36-22-1 Observed floor area(s) at sushi bar and underneath food prep sink covered with standing water.
10940 Tamiami Trail N., Naples, FL
BUFFET: Sweet Tomatoes
AVERAGE VIOLATIONS PER INSPECTION: 1
VIOLATIONS: Below state average
LAST INSPECTION RESULTS: June 4: 12A-04-4 High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
14080 S. Tamiami Trail, south Fort Myers, FL
BUFFET: Sweet Tomatoes
AVERAGE VIOLATIONS PER INSPECTION: 2.5
VIOLATIONS: Below state average
LAST INSPECTION RESULTS: Feb. 1: 12A-04-4 High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Did not switch gloves out between dirty to clean dishes and utensils. Manager spoke with employee, employee washed hands. **Corrected On-Site** 29-13-4 Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Water accumulated in salad buffet reach-in cooler. 29-18-4 Basic - Drain cover(s) missing. Mop sink drain cover off over drain.
13300 S. Cleveland Ave., south Fort Myers, FL
BUFFET: Jing Du Japanese Buffet
AVERAGE VIOLATIONS PER INSPECTION: 3
VIOLATIONS: Below state average
LAST INSPECTION RESULTS: Feb. 22: 16-35-4 Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. 53A-01-4 Intermediate - Manager lacking proof of food manager certification. **Warning** 53B-01-4 Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPRys contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
11609 S. Cleveland Ave., south Fort Myers, FL
BUFFET: Amazon Grill
AVERAGE VIOLATIONS PER INSPECTION: 4
VIOLATIONS: Below state average
LAST INSPECTION RESULTS: Jan. 18: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed three containers containing soup at 100F respectively and meat balls at 95F in the kitchen. **Repeat Violation** Observed meat balls held at 89?F at cook line.
3004 Lee Blvd., Lehigh Acres, FL
BUFFET: China Royal Buffet
AVERAGE VIOLATIONS PER INSPECTION: 4
VIOLATIONS: Below state average
LAST INSPECTION RESULTS: Dec. 3, 2012: 03A-07-1 Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch in water and garlic in oil at 75f in kitchen, corrective action taken foods moved to reachin cooler across from cookline. 08A-26-1 Critical - Observed raw animal food stored over ready-to-eat food. Fish over potatoes in walkin cooler, and raw fish over vegetables in walkin cooler. 32-17-1 Critical - Handwashing cleanser lacking at handwashing lavatory in kitchen by entrance. **Corrected On-Site**
26051 S. Tamiami Trail, Bonita Springs, FL
BUFFET: Chen Buffet
AVERAGE VIOLATIONS PER INSPECTION: 4.5
VIOLATIONS: Below state average
LAST INSPECTION RESULTS: April 2: 01C-02-4 Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. 01C-03-4 Intermediate - Clam/mussel/oyster tags not marked with last date served. 12B-03-4 Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. 24-10-4 Basic - Clean knives/utensils stored in crevices between equipment.
4690 Colonial Blvd., Fort Myers, FL
BUFFET: Golden Corral
AVERAGE VIOLATIONS PER INSPECTION: 4.5
VIOLATIONS: Below state average
LAST INSPECTION RESULTS: March 26: 12A-07-4 High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** 12B-07-4 Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** 24-10-4 Basic - Clean knives/utensils stored in crevices between equipment behind grill. **Corrected On-Site** 31A-13-4 Intermediate - Employee used handwash sink as a dump sink in waiting area by restrooms **Corrected On-Site**
2700 E. Tamiami Trail, Naples, FL
BUFFET: Grand Buffet
AVERAGE VIOLATIONS PER INSPECTION: 5.5
VIOLATIONS: Below state average
LAST INSPECTION RESULTS: March 2: 01B-01-4 High Priority - Dented/rusted cans present. Voluntarily removed to send back for credit. **Corrected On-Site** 31A-09-4 Intermediate - Handwash sink not accessible for employee use at all times. Near warewashing area. **Corrected On-Site** 31A-11-4 Intermediate - Handwash sink used for purposes other than handwashing. Washing pan. **Corrected On-Site** 31B-02-4 Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** 31B-03-4 Intermediate - No soap provided at handwash sink. **Corrected On-Site** 51-09-4 Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Licensed for 250 seats, observed 316. Gave Seating Change Eval Form. **Warning** **Repeat Violation**
1339 E. Cape Coral Pkwy., Cape Coral, FL
BUFFET: Sushi Hibachi Buffet
AVERAGE VIOLATIONS PER INSPECTION: 6
VIOLATIONS: Below state average
LAST INSPECTION RESULTS: May 30: 02D-01-4 Basic - Working containers of food removed from original container not identified by common name. Flour, sugar, and msg bins. 10-11-4 Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 14-15-4 High Priority - Nonfood-grade containers used for food storage ' direct contact with food. Metal cans used to store foods. 22-22-4 Intermediate - Encrusted material on can opener blade. 31A-11-4 Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at sushi station used to store tongs. 36-26-4 Basic - Wall and wash nozzle soiled with accumulated black debris in dishwashing area.
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