CHOW'S COUNTRY BUFFET
4250 SOUTHSIDE BLVD
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 9 health inspection reports
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All Inspection Reports
Inspection on 12/30/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/30/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/26/2024
High Priority
11
Intermediate
3
Basic
11
Total
25
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on multiple prep table next to food
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating in food prep area
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple employees preparing food with watch on wrist Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cooking equipment on cook line Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Crack tiles on cook line Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Jug of oil stored on floor. Employee removed Corrected On-Site Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth under cutting board at multiple stations in prep area
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven with black build up
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up Repeat Violation
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain at hand wash sink on cook front line
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp and Krab meat thawing in containers of standing water at 57F in prep area. Employee place under running water Corrected On-Site
- 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. Observed ware washing employee using high temperature dish machine and final water temperature at sanitizing at 148F first run and 150F second run. Warning
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee on smoke break outside and come back in to start washing dishes and then rinse and sanitize without washing hands 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. Observed ware washing employee handling soiled dishes and then handling clean equipment without washing hands Warning
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed server at wait station washing hands under 20 seconds and without soap Warning
- 12A-20-4:High Priority - Employee washed hands with no soap. Observed server at wait station washing hands under 20 seconds and without soap Warning
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed ware washing employee using high temperature dish machine and final water temperature at sanitizing at 148F first run and 150F second run. Observed ware washing employee at three compartment sink wash and rinse but sanitizer solution at 0ppm. Employee stated out of solution. Manager having him to set up with chlorine **Corrective Action Taken** Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over Mac and cheese in glass reach in cooler. Employee properly stored Corrected On-Site Repeat Violation Admin Complaint
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed multiple servers handling soiled dishes and utensils and then preparing drinks and food without washing hands 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. Gravy (123F - Hot Holding); cooked pork ribs (113F - Hot Holding), both items stored in steam hot box, place there 1 hr ago. Added items to TPHC paperwork Corrected On-Site Warning
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer at bib on cook line spigot next to double oven on cook line on the wall Repeat Violation Admin Complaint
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer solution at wait station too strong over 200ppm. Manager having employee to remake solution **Corrective Action Taken** Warning
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed server at wait station washing hands under 20 seconds and without soap Repeat Violation Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Towels stored in hand wash sink in prep area. Employee removed. Employee using hand wash sink to wash personal food bowl container
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has no device
Food safety inspection conducted on 12/26/2024 revealed 25 total violations (11 high priority, 3 intermediate, 11 basic).
Inspection on 7/22/2024
High Priority
8
Intermediate
1
Basic
12
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles at 2nd wait station area over stored cups and ice machine
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in kitchen are with water damage
- 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 hat stored over prep table next to food in kitchen area. Moved by manager. Repeat Violation
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet and watch on wrist
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled under fryer area
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Crack floor tiles on cook line
- 08B-38-4:Basic - Food stored on floor. Case of dry oil stored on floor on cook line Repeat Violation
- 35B-02-4:Basic - Insect control device installed over food preparation area. Sticky fly tape stored handing on ceiling above stored it cabbage in kitchen area on cook line
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Exterior of fryer soiled
- 33-16-4:Basic - Open dumpster lid. In back parking lot area Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Multiple foods stored uncovered in walk in cooler
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet leaking at hand wash sink next to 2nd walk in cooler
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Water pitcher stored uncovered in customer dining room at self serve area with storage plates and cutlery. Employee removed. Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live flying insects in dessert buffet area and then landed on slice of cake. Stop sale issues for slice of cake but manager voluntary discarded 3 slices total that was near other pieces.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator license expired June 1, 2024.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked shrimp in 2nd walk in cooler. Moved by manager. Raw shell eggs stored over open prep pineapple container in reach in cooler on cook line. Moved by manager. Raw shrimp stored over cooked chain double door reach in cooler on cook line. Moved by manager. Corrected On-Site Repeat Violation Admin Complaint
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 live flying insects in dessert buffet area and then landed on slice of cake. Stop sale issues for slice of cake but manager voluntary discarded 3 slices total that was near other pieces.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked mussels (47F - Cold Holding), stored above till line in reach in cooler flip top on cook line. Employee removed excess and place in walk in cooler **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Dish soap stored next to clean equipments on cook line. Moved by manager. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing 2 back flow preventers at water spigots under hand wash sink at dessert buffet area
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee wash hands in 2 compartment sink area in kitchen
Food safety inspection conducted on 7/22/2024 revealed 21 total violations (8 high priority, 1 intermediate, 12 basic).
Inspection on 3/19/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/19/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/11/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/11/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/5/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observer employee using high temperature dish machine to sanitize dishes coming out and ran multiple times and unable to reach 160F. Temperature reading multiple times were Dishwasher (Temperature 158); Dishwasher (Temperature 159); Dishwasher (Temperature 159.6). Employee setting up three compartment sink with chlorine. **Corrective Action Taken** Warning - From follow-up inspection 2024-03-05: Operator switch dish machine from high temp to chlorine and unable to get machine to sanitize during inspection. Operator ran dish machine at least 7 times and still at 0ppm. Operator setting up 3 compartment sink to sanitize. Employee was doing dishes at dish machine during inspection. Admin Complaint **Corrective Action Taken**
- 22-45-4:High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observer employee using high temperature dish machine to sanitize dishes coming out and ran multiple times and unable to reach 160F. Temperature reading multiple times were Dishwasher (Temperature 158); Dishwasher (Temperature 159); Dishwasher (Temperature 159.6). Employee setting up three compartment sink with chlorine. Observed other employee at three compartment sink washing equipment and sanitizing with 0ppm chlorine. Employee added bleach to water and not at 200ppm. Warning - From follow-up inspection 2024-03-05: Still the same Operator switch dish machine from high temp to chlorine and unable to get machine to sanitize during inspection. Operator ran dish machine at least 7 times and still at 0ppm. Operator setting up 3 compartment sink to sanitize. Employee was doing dishes at dish machine during inspection. Admin Complaint
Food safety inspection conducted on 3/5/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 2/20/2024
High Priority
4
Intermediate
4
Basic
8
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees drink cups stored in kitchen on prep table, next to clean equipments and next to food. Moved by manager. Corrected On-Site
- 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 hat stored next to clean equipments. Moved by manager. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Case of fry oil on floor on cook line and back kitchen area. Moved by manager. Corrected On-Site
- 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease dumpster not on pad and stored directly on ground
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensil stored at buffer area in standing water at 72F ambient temperature. Person in charge discarded water Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. On prep table in back kitchen during employee preparation. Moved by manager. Corrected On-Site
- 33-16-4:Basic - Open dumpster lid. In back parking lot area
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting and preparing cut unwashed broccoli and placing in pans for later service from produce box without washing in back kitchen area
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observer employee using high temperature dish machine to sanitize dishes coming out and ran multiple times and unable to reach 160F. Temperature reading multiple times were Dishwasher (Temperature 158); Dishwasher (Temperature 159); Dishwasher (Temperature 159.6). Employee setting up three compartment sink with chlorine. **Corrective Action Taken** 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 on cook line handling cooked fried chicken from fryer after coming out with bare hands with no additional preparation needed. Reviewed with person in charge for employee to use gloves or tongs. Warning
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observer employee using high temperature dish machine to sanitize dishes coming out and ran multiple times and unable to reach 160F. Temperature reading multiple times were Dishwasher (Temperature 158); Dishwasher (Temperature 159); Dishwasher (Temperature 159.6). Employee setting up three compartment sink with chlorine. Observed other employee at three compartment sink washing equipment and sanitizing with 0ppm chlorine. Employee added bleach to water and not at 200ppm. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Prep raw chicken stored over cooked Mac and cheese in glass upright reach in cooler on cook line across from fryers. Moved by manager. Raw prep pork stored over corn in double door upright reach in cooler on front line next to buffet grill area. Moved by manager. Corrected On-Site Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at ware washing area with water hose stored inside. Moved by manager. Corrected On-Site
- 53B-01-5:Intermediate - 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. Operator has several food handler employees hired over 60 days with no proof of any training. Person in charge showed me he ordered books and just arrived and will complete in future Warning
- 11-26-1:Intermediate - 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. Operator has several food handler employees hired over 60 days with no proof of any training or Employee Health Reporting Agreement form during the inspection. Warning
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has hot and cold buffet with time marked but no written plan. Completed Time/Temperature Control for Safety (Potentially Hazardous) Foods during inspection Corrected On-Site Warning
Food safety inspection conducted on 2/20/2024 revealed 16 total violations (4 high priority, 4 intermediate, 8 basic).
Inspection on 11/13/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/13/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/12/2023
High Priority
3
Intermediate
3
Basic
4
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed multiple control devices in kitchen area for rats and sticky tape on floor area with accumulation of dead red ants near dish machine area Warning
- 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. Operator has 248 seating on file but currently actually has 306 seating. Provided seating change form and operator completing during inspection **Corrective Action Taken**
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In multiple reach in coolers
- 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ At licensing, operator unable to be in compliance and has call back set for next day to review areas to correct. Warning
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 77 fresh rodent droppings in following areas of establishment: 20 under front buffet cold bar area under cabinet and condenser 2 inside drain area at cold bar buffet 25 under buffet hot bar area under cabinet and condenser 25 under buffet dessert bar area under cabinet and condenser 5 on floor on cook line behind equipments Warning
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer under high temperature dish water water spigot with red valve knob Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has no device
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator will offer under cooked steak but no consumer advisory. Provided consumer advisory sign and operator posted Corrected On-Site
- 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Operator has only 1 boiler and expired Jurisdiction #097645 expired 6-21-19
Food safety inspection conducted on 10/12/2023 revealed 11 total violations (3 high priority, 3 intermediate, 4 basic).