NEW PEKING BUFFET INC
100 LIVE OAKS BLVD
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 7/19/2023
High Priority
0
Intermediate
3
Basic
8
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 16-15-4:Basic - - From initial inspection : Basic - Accumulation of debris on dish rack. Warning - From follow-up inspection 2023-07-19: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -gasket in upright cooler at cookline - walk in freezer door - produce cooler gasket Warning - From follow-up inspection 2023-07-19: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - back door Warning - From follow-up inspection 2023-07-19: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - below fryers Warning - From follow-up inspection 2023-07-19: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - walk in freezer - ice cream chest freezer Warning - From follow-up inspection 2023-07-19: **Time Extended**
- 38-07-4:Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - sushi line Warning - From follow-up inspection 2023-07-19: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - cookline prep cooler door handles - grease build up on back and underside of fryers - grease on faucet lines at dish machine area - produce cooler shelves Warning - From follow-up inspection 2023-07-19: **Time Extended**
- 08B-39-4:Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. - unwashed mushrooms staged for use in prep cooler at cookline Warning - From follow-up inspection 2023-07-19: **Time Extended**
- 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - Ming Dan Ouyang exp 4/3/23 Warning - From follow-up inspection 2023-07-19: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or residue - ice machine - scoop under rice pot at cookline Warning - From follow-up inspection 2023-07-19: **Time Extended**
- 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. - red substance, spray bottles, ware washing area, at cookline, inside unused hot box - yellow substance, hibachi line Warning - From follow-up inspection 2023-07-19: **Time Extended**
- 45-02-4:- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. - From follow-up inspection 2023-07-19: **Time Extended**
Food safety inspection conducted on 7/19/2023 revealed 12 total violations (0 high priority, 3 intermediate, 8 basic).
Inspection on 7/18/2023
High Priority
10
Intermediate
7
Basic
22
Total
41
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-15-4:Basic - Accumulation of debris on dish rack. Warning
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Warning
- 14-01-5:Basic - Bowl or other container with no handle provided to dispense food. - bagged cornmeal, bagged rice Warning
- 21-05-5:Basic - Cloth used as a food-contact surface. - on sushi rice Corrected On-Site Warning
- 35A-03-4:Basic - Dead roaches on premises. - 2 on the floor in electrical room - 1 below bag in box soda rack - operator cleaned up Corrected On-Site Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - bottled water on high shelf at cookline Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee's cellphone on high shelf at cookline Warning
- 14-11-5:Basic - Equipment in poor repair. -gasket in upright cooler at cookline - walk in freezer door - produce cooler gasket Warning
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - back door Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. - below fryers Warning
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. - cheese sauce, see stop sale Warning
- 08B-38-4:Basic - Food stored on floor. - mussels, walk in cooler - buckets of food, walk in freezer Warning
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - walk in freezer - ice cream chest freezer Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - spatulas at hibachi grill Corrected On-Site Warning
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - sushi line Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - cookline prep cooler door handles - grease build up on back and underside of fryers - grease on faucet lines at dish machine area - produce cooler shelves Warning
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. - unwashed mushrooms staged for use in prep cooler at cookline Warning
- 25-32-4:Basic - Reuse of single-service or single-use articles. - ridged can reused to store water, cookline Warning
- 08B-12-5:Basic - Stored food not covered. - bagged rice, flour Corrected On-Site Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. - shrimp thawing in standing water Corrected On-Site Warning
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. - server station Corrected On-Site Warning
- 49-01-4:Flammables stored/debris present in meter room. For reporting purposes only. - gasoline can in electrical room
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - chicken (99-121F - cooling 30 minutes (1:42pm), 91F-119F, (2:34); roasted chicken (101F - cooling 20 minutes (2:05) 94F (2:39) - advised operator to move to walk in freezer **Corrective Action Taken** Warning
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - dishwasher Warning
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Warning
- 14-15-4:High Priority - Nonfood-grade surface used for food storage - direct contact with food. - eggrolls draining onto cardboard box that previously contained raw fish Corrected On-Site Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken stored over raw mussels in walk-in cooler Warning
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - fresh garlic in oil, less than 1 hour at room temperature, 87F; corrective action: product placed in cooler - cut cabbage, 57F, raw chicken, 45F; less than 30 minutes over load line in cookline prep cooler - raw beef, 51F, cooked crawfish, 53F, 2.5 hours in cookline prep cooler; corrective action, ice added; -pork (64F); chicken (65F); beef (64F), hibachi cold line, less than 4 hours on inadequate ice bath. Corrective action, ice added Warning
- 03F-02-5:High Priority - 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. Pot of sushi rice, shown on time chart as beginning at 10:45 am. After observing rice and multiple sushi rolls on display at 2:55pm, sushi chef stated rice had been replaced within the last hour, but had not been time marked. Corrected On-Site Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - dumplings, 120F, less than 30 minutes Warning
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. - three compartment sink Warning
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - Ming Dan Ouyang exp 4/3/23 Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or residue - ice machine - scoop under rice pot at cookline Warning
- 53A-05-6:Intermediate - 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/ Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - server are, employee restroom Corrected On-Site Warning
- 14-14-4:Intermediate - Nonfood-grade utensil provided for food. - drill and stirring stick Corrected On-Site Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. - red substance, spray bottles, ware washing area, at cookline, inside unused hot box - yellow substance, hibachi line Warning
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only.
Food safety inspection conducted on 7/18/2023 revealed 41 total violations (10 high priority, 7 intermediate, 22 basic).