JINGDU JAPANESE BUFFET
13300 Cypress Lake Drive
Florida, 33919
Lee County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 12/11/2024
High Priority
2
Intermediate
2
Basic
8
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 14-01-5:Basic - Bowl with no handle used to dispense flour at dry storage. Operator removed the bowl.
- 33-14-4:Basic - Dumpster overflowing garbage.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at server station.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hood soiled with grease.
- 08B-12-5:Basic - Stored food not covered. Flour bag left open near by kitchen exit. Operator closed the bag. **Corrected On-Site**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. In prep sink at sushi bar; frozen imitation crab thawing without running cold water. Operator placed imitation crab under running water. **Corrected On-Site**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license on 12/01/2024.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler; raw fish stored over chopped cabbages. Operator removed raw fish to bottom shelf. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler; cooked chicken prepared and held onsite more than 24 hours no properly date marked. Per operator cooked chickens placed in walk in cooler the day before the inspection.
Food safety inspection conducted on 12/11/2024 revealed 12 total violations (2 high priority, 2 intermediate, 8 basic).
Inspection on 8/6/2024
High Priority
1
Intermediate
2
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 14-01-5:Basic - Bowl with no handle used to dispense flour. Operator removed the bowl. **Corrected On-Site**
- 33-29-4:Basic - Grease receptacle lid open, broken, or missing. Grease receptacle lid open. Operator closed the lid. **Corrected On-Site**
- 10-08-5:Basic - Ice scoop handle in contact with ice. Operator removed the ice scoop. **Corrected On-Site**
- 14-09-4:Basic - Multiple cutting board have cut marks and is no longer cleanable at prep area.
- 21-12-4:Basic - Multiple wet wiping clothes not stored in sanitizing solution between uses at prep area. **Corrected On-Site**
- 33-16-4:Basic - Open dumpster lid. Operator closed the lid. **Corrected On-Site**
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Soiled floor under dish machine.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At buffet line; cooked shrimp (112F - Hot Holding); cooked chicken (118F - Hot Holding). Per operator items placed on buffet line for one hour. Operator reheated items; cooked shrimp (147F - Hot Holding); cooked chicken (169F - Hot Holding). **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris, mold like substance. Operator removed and cleaned the can opener at time of inspection. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink used to store cleaning items. Operator removed cleaning items. **Corrected On-Site**
Food safety inspection conducted on 8/6/2024 revealed 11 total violations (1 high priority, 2 intermediate, 8 basic).
Inspection on 7/11/2024
High Priority
3
Intermediate
1
Basic
10
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowls with no handle used as a scoop in bulk flour, rice, and sugar container. Operator removed the bowls from containers. **Corrected On-Site** **Repeat Violation**
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed 4 unsecured carbon dioxide tanks near door from kitchen to buffet area. **Repeat Violation**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed 4 grooved cutting boards on sushi line.
- 14-11-5:Basic - Equipment in poor repair. Observed cracked and damaged rice maker on sushi line.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed screen torn on back door in kitchen and back door propped open.
- 08B-38-4:Basic - Food stored on floor. Observed case of frozen shrimp on floor of walk in freezer.
- 33-29-4:Basic - Grease receptacle lid open. Operator closed the lid. **Corrected On-Site**
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease buildup on hood.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching cooked calamari in container in walk in cooler.
- 08B-12-5:Basic - Stored food not covered. Observed open bag of corn starch near back screen door. Operator closed the corn starch bag. **Corrected On-Site**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed to go shopping bags full of ice in direct contact with raw animal food for hibachi station. Operator removed bags. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked ribs. Operator removed raw beef to bottom shelf. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler: cooked chicken (58F - Cooling); cooked calamari (45F - Cold Holding); cooked pork ribs (42F - Cold Holding).
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed seafood thawing in hand wash sink by mop sink. Operator removed items from hand wash sink by mop sink. observed sanitizer bucket in hand wash sink in server station. **Repeat Violation**
Food safety inspection conducted on 7/11/2024 revealed 14 total violations (3 high priority, 1 intermediate, 10 basic).