BUCCAN RESTAURANT

350 S COUNTY RD

★★★☆☆ (3.1/5)

Based on 7 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10715897

14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observe at Flip top refrigerator
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Flip top refrigerator ; pork , cooked vegetables (45-47F - Cold Holding) due to overfilled. Operator discarded . Corrected On-Site

Inspection #: Visit ID: 8747131

21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observe on prep table. Operator placed in sanitizer bucket. Corrected On-Site
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. Observe at sushi station employee touching ready to eat cucumber with bare hands . Employee washed hand and put on gloves. Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe Flip top refrigerator ; pulled pork (45F - Cold Holding) due to over filled containers. Operator removed the over filled containers. **Corrective Action Taken**

Inspection #: Visit ID: 8681728

08B-38-4:Basic - Food stored on floor. Observe bag ice on floor in walk-in freezer. Operator placed Omni shelf. Corrected On-Site
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at cook line. Operator placed paper towels at sink. Corrected On-Site

Inspection #: Visit ID: 8505937

01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observe Florida grouper offer ceviche.. Operator removed from menu. Corrected On-Site
01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observe with oysters.

Inspection #: Visit ID: 8506521

Inspection #: Visit ID: 8505545

22-41-4:High Priority - - From initial inspection : 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. Observe at 0ppm. Warning - From follow-up inspection 2023-09-22: **Time Extended**

Inspection #: Visit ID: 8363957

31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observe at cook line both hand wash sinks Warning
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observe meat defrosting in standing water. 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. Observe at 0ppm. Warning
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2) observe at cook linen draw refrigerator ; cooked meat ,cooked vegetables, diced tomatoes overnight (54-60F - Cold Holding) seestop sale Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at sushi refrigerator fish (44F - Cold Holding). 1)Operator lower temperature 2) observe at cook linen draw refrigerator ; cooked meat ,cooked vegetables, diced tomatoes overnight (54-60F - Cold Holding) seestop sale Warning
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at cook line both hand wash sinks Warning
31B-03-4:Intermediate - No soap provided at handwash sink. Observe at cook line both hand wash sinks Warning