JOY LUCK BUFFET
3813 S NOVA RD STE 101
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 11 health inspection reports
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All Inspection Reports
Inspection on 1/16/2025
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. -several open containers of sauce in back prep area on top shelf -croutons at buffet - From follow-up inspection 2025-01-16: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -hand sink in back prep area next to 3 compartment sink Warning - From follow-up inspection 2025-01-16: **Time Extended**
- 08B-01-4:High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. -some food items outside of protection from sneeze guard - From follow-up inspection 2025-01-16: **Time Extended**
- 02C-03-5:Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -krab - From follow-up inspection 2025-01-16: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked ribs, chicken - From follow-up inspection 2025-01-16: **Time Extended**
Food safety inspection conducted on 1/16/2025 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 1/8/2025
High Priority
8
Intermediate
5
Basic
15
Total
29
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -upper portion/top surface inside small ice machine in back
- 35A-06-4:Basic - Accumulation of dead or trapped insect in/aroundcontrol devices. -wait station near back door in dining area, top shelf
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phon on top shelf next to knives, above prep station on cookline
- 36-63-4:Basic - Exhaust/ventilation hood system not preventing grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. -grease collecting/dripping from areas of hood system Warning
- 08B-52-4:Basic - Food stored under dripping grease. -above grill, fire suppression lines caked in grease above equipment
- 33-29-4:Basic - Grease receptacle lid open, broken, or missing. Open dumpster lid.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters, significant -side of oven -hand sink at cookline across from fryers Warning
- 14-20-4:Basic - Ripped/worn tin foil and plastic used as shelf covering on cookline
- 08B-12-5:Basic - Stored food not covered. -several open containers of sauce in back prep area on top shelf -croutons at buffet
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -backsplash behind cookline
- 16-05-4:Basic - Wash/Rinse/Sanitizing solution not maintained clean.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -hand sink in back prep area next to 3 compartment sink Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -numerous white substances in bulk containers in back without labels
- 12A-02-4:High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes/prepared food without washing hands. Server touched face/hair prior to handling panned food without washing hands Warning
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. -sticky note paper directly touching half shelled raw oysters on speed racks in walk in cooler
- 08A-16-5:High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. -raw poultry stored above raw oysters inside cooler in back Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored above cut/shredded carrot -raw oysters on half shell above commercially steamed crab legs inside wallk in cooler -raw shrimp stored above vegetables inside walk in cooler -raw poultry stored above raw oysters -raw poultry above cooked seafood Warning
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. -some food items outside of protection from sneeze guard
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 56F, manager states prepped less than 2 hours ago Warning
- 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. -operator pre marking times, adding newly cooked food to pans without control of 4 hour time limitation due to inadequate marking. Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -toxic concentrated detergent stored on top shelf above clean dishes in warewashing area
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -krab
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -chair holding sani bucket in front of hand sink -pipe to hand sink in back pouring water when using hand sink Corrected On-Site Warning
- 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Corrected On-Site
- 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. -cooked ribs, chicken
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. -fore exit obstructed by tables in back area of establishment
Food safety inspection conducted on 1/8/2025 revealed 29 total violations (8 high priority, 5 intermediate, 15 basic).
Inspection on 7/22/2024
High Priority
4
Intermediate
3
Basic
6
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 08B-38-4:Basic - Food stored on floor. -bag of rice on floor in back
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters
- 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 08B-56-4:High Priority - Food stored in ice used for drinks. Corrected On-Site
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. -can of raid inside dish pit laying against clean plates, manager sent plates back to be warewashed
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef stored above raw fish Corrected On-Site
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -pans inside hand sink on cook line Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
- 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.
Food safety inspection conducted on 7/22/2024 revealed 13 total violations (4 high priority, 3 intermediate, 6 basic).
Inspection on 4/23/2024
High Priority
1
Intermediate
0
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage/food container on a food preparation table. -in back
- 08B-36-4:Basic - Food stored in a location that is exposed to debris/dust. -wrapped chicken stored in reach in freezer on bottom shelf covered in food debris
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -top of oven
- 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp stored above sauce/produce
Food safety inspection conducted on 4/23/2024 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).
Inspection on 1/31/2024
High Priority
2
Intermediate
4
Basic
9
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage containers on a food preparation table or over/next to clean equipment/utensils. - open cup in prep table at cookline - From follow-up inspection 2024-01-31: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. - gasket at reach in cooler, center of cookline - From follow-up inspection 2024-01-31: **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 - From follow-up inspection 2024-01-31: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. - cases of food in walk jn freezer -oil jug on the floor at side cookline - From follow-up inspection 2024-01-31: **Time Extended**
- 33-20-4:Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. Grease receptacle lid open, broken, or missing. Open dumpster lid. - From follow-up inspection 2024-01-31: -must be in compliance by next unannounced inspection **Time Extended**
- 36-68-5:Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. - From follow-up inspection 2024-01-31: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment handle between uses. - cookline - From follow-up inspection 2024-01-31: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - shelf below convection oven - hood filters - walk-in cooler gasket or edge of door - ice machine filter - soap dispenser at cookline - From follow-up inspection 2024-01-31: **Time Extended**
- 14-20-4:Basic - - From initial inspection : Basic - Ripped/worn plastic wrap used as shelf cover. - From follow-up inspection 2024-01-31: **Time Extended**
- 14-15-4:High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. - HDX bucket used for soy sauce, side cookline - From follow-up inspection 2024-01-31: **Time Extended**
- 03F-02-5:High Priority - - From initial inspection : 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. -all cold time/temperature controlled for safety food on buffet wihout accurate time markings. Previous day markings appear to be located at station, as evidenced by multiple times listed on post it. Warning - From follow-up inspection 2024-01-31: Written procedures provided for sushi rice, all temperature controlled food for safety not being adequately controlled below 41F or above 135F must be includes in written plans for time as public health control **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, grease, mold-like substance or residue. - cutting boards at cookline - can opener blade - From follow-up inspection 2024-01-31: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-01-31: **Time Extended**
- 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -recently completed from prior inspection, manager could not locate during inspection Warning - From follow-up inspection 2024-01-31: Written procedures provided for sushi rice, all temperature controlled food for safety not being adequately controlled below 41F or above 135F must be includes in written plans for time as public health control **Time Extended**
- 14-14-4:Intermediate - - From initial inspection : Intermediate - Nonfood-grade utensil provided for food contact. - stirring stick purchased from home depot - From follow-up inspection 2024-01-31: **Time Extended**
Food safety inspection conducted on 1/31/2024 revealed 15 total violations (2 high priority, 4 intermediate, 9 basic).
Inspection on 1/30/2024
High Priority
11
Intermediate
9
Basic
19
Total
39
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage containers on a food preparation table or over/next to clean equipment/utensils. - open cup in prep table at cookline
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. - plate of employee food on prep table in back area
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on prep table in back - charging cord, baseball cap at cookline shelves
- 14-11-5:Basic - Equipment in poor repair. - gasket at reach in cooler, center of cookline
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - back door
- 36-73-4:Basic - Floor soiled/has accumulation of debris. - below cooking equipment
- 08B-38-4:Basic - Food stored on floor. - cases of food in walk jn freezer -oil jug on the floor at side cookline
- 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle. Grease receptacle lid open, broken, or missing. Open dumpster lid.
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- 10-20-4:Basic - In-use tongs stored on equipment handle between uses. - cookline
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice spoon at expediting area
- 35B-02-4:Basic - Insect control device installed over boxes of single service product. - back area
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. - side cookline
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - shelf below convection oven - hood filters - walk-in cooler gasket or edge of door - ice machine filter - soap dispenser at cookline
- 14-20-4:Basic - Ripped/worn plastic wrap used as shelf cover.
- 24-11-4:Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. - plates, soup bowls, condiment plates, and large soup spoons
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - locking pliers stored on muffin pan, side cookline Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. - pan of chicken breasts thawing at room temperature, side cookline
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 41-07-4:High Priority - Container of medicine improperly stored. - high shelf at cookline
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. - croutons at buffet
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. - cooke handling raw shrimp, then changing gloves and handling cooked product and clean utensils without washing hands. Warning
- 12A-11-4:High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. -server exited restroom and handled wrapped utensils/beverages without washing hands
- 01D-03-5:High Priority - No proof of parasite destruction or aquaculture documentation for yellowtail served raw or undercooked. Fish must be fully cooked or discarded without proof of aquaculture or parasite destruction. Warning
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. - HDX bucket used for soy sauce, side cookline
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw oysters over sauces, glass door cooler - raw fish over imitiation crab, expediting area - raw poultry over sauces, walk in cooler Corrected On-Site
- 08A-08-5:High Priority - Raw animal food stored with ready-to-eat food. - lettuce in direct contact with raw chicken, prep cooler at cook line. See stop sale
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw poultry over shrimp, walk in cooler
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. 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. -all cold time/temperature controlled for safety food on buffet wihout accurate time markings. Previous day markings appear to be located at station, as evidenced by multiple times listed on post it. Warning
- 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. - tempura battered imitation crab labelled as Crab on buffet Warning
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, grease, mold-like substance or residue. - cutting boards at cookline - can opener blade
- 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.
- 31B-03-4:Intermediate - No soap provided at handwash sink. -hand sink located next to ice machine Corrected On-Site
- 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. -recently completed from prior inspection, manager could not locate during inspection Warning
- 14-14-4:Intermediate - Nonfood-grade utensil provided for food contact. - stirring stick purchased from home depot
- 08A-28-4:Intermediate - Partially cooked raw animal food is not separated from ready-to-eat food. - partially cooked chicken wings over sauces and raw oysters
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. - probe thermometer reading 38F in ice bath, manager located other thermometer properly calibrated
Food safety inspection conducted on 1/30/2024 revealed 39 total violations (11 high priority, 9 intermediate, 19 basic).
Inspection on 1/3/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -established changed to buffet, no equipment from changes made for buffet are reflecting in current plans on file under old "proud crab" dba. Warning - From follow-up inspection 2023-09-27: Time extended 60 days, operator must submit and have updated plans approved due at callback inspection. Provide operator plan review information. **Time Extended** - From follow-up inspection 2023-10-02: Time extended 60 days to verify plan review application/review has been completed. **Time Extended** - From follow-up inspection 2023-12-05: -time extended 30 days to verify ongoing compliance. **Time Extended** - From follow-up inspection 2024-01-03: -plan review underway with Tallahassee, verified with plan review 1/3/24. Must be in compliance with plan review and any specific requirements by next unannounced inspection **Time Extended** **Corrective Action Taken**
Food safety inspection conducted on 1/3/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 12/5/2023
High Priority
0
Intermediate
3
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2023-09-27: **Time Extended** - From follow-up inspection 2023-10-02: **Time Extended** - From follow-up inspection 2023-12-05: **Time Extended**
- 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -established changed to buffet, no equipment from changes made for buffet are reflecting in current plans on file under old "proud crab" dba. Warning - From follow-up inspection 2023-09-27: Time extended 60 days, operator must submit and have updated plans approved due at callback inspection. Provide operator plan review information. **Time Extended** - From follow-up inspection 2023-10-02: Time extended 60 days to verify plan review application/review has been completed. **Time Extended** - From follow-up inspection 2023-12-05: -time extended 30 days to verify ongoing compliance. **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-09-27: . Provided form **Time Extended** - From follow-up inspection 2023-10-02: **Time Extended** - From follow-up inspection 2023-12-05: **Time Extended**
Food safety inspection conducted on 12/5/2023 revealed 3 total violations (0 high priority, 3 intermediate, 0 basic).
Inspection on 10/2/2023
High Priority
6
Intermediate
5
Basic
1
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2023-09-27: **Time Extended** - From follow-up inspection 2023-10-02: **Time Extended**
- 03C-75-5:High Priority - - From initial inspection : High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. -oysters not held under consumer advisory 135-145F. Manager sent back for cook process to complete -raw fish 110-115F brought from steamer. Manager sent back to finish cook process. Warning - From follow-up inspection 2023-09-27: **Time Extended** - From follow-up inspection 2023-10-02: Nothing observed during callback inspection **Time Extended**
- 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked chicken wings Warning - From follow-up inspection 2023-09-27: Cooked chicken wings from 3 hours prior 55F at edge, 80F in middle inside deep plastic bins used during cooling. Manager placed onto sheet pans on sped rack to complete cooling. **Time Extended** - From follow-up inspection 2023-10-02: **Time Extended**
- 01B-36-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked chicken wings 60F after 6 hours Warning - From follow-up inspection 2023-09-27: **Time Extended** - From follow-up inspection 2023-10-02: Cooked bourbon chicken, cooked chicken wings 75-80F, cooling 3-4 hours from initial cook per manager and employee. Moved to walk in cooler Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -eel 55F, at front of cooler manager stated opened frequently during rush. -fresh garlic in oil on cook line, 70F. Advised to keep fresh garlic and oil separate unless controling time/temperature Warning - From follow-up inspection 2023-09-27: -deviled eggs, cut tomatoes, boiled shrimp, cooked mussels, cut lettuce 50-55F in cold station for buffet. No identifiable means to use proper icebath with the current pan depth/type of station, strongly advised to use a verifiable time control system to protect public health and prevent growth of pathogens inside the danger zone. -. **Time Extended** - From follow-up inspection 2023-10-02: -oysters , precooked mussels 50F from overnight, see stop sale. raw fish, cooked chicken on skewer, cooked ribs raw chicken all 47-51F inside glass door cooler labeled for "non time/temperature controlled food" by manufacturer, located on cook line. Manager discarded. See stop sale. -cooked noodles 51-55F, pooled eggs 55F, Admin Complaint
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sushi rice 115F, manager stated recently cooked less than 1 hour prior. Placed on a 4 hour time as public health control policy during inspection. Cooked shrimp 115F, cooked rice on buffet line 115F, manager stated less than 1 hour. -cooked flounder 115-118F, less than 1 hour. manager reheated. -tcs sauce used for adding flavor/moisture during cook process. 125F less than 1 hour, manager had employee reheat Warning - From follow-up inspection 2023-09-27: -cooked rice 92F, cooked ribs 119F, cooked mussels/shrimp(boil) 87-112F, on steam table less than 2 hours ago. Cooked beef 137F, cooked fish 140F, cooked pork 139F. -manager stated will use time as public health control on specific items at steam well. Any hot foods not under a time control system will be required to be held at 135F or above throughout its duration. **Time Extended** - From follow-up inspection 2023-10-02: Multiple containers of fried rice 72-80F, Cooked eggs 90-100F. Manager moved to cool down. Admin Complaint
- 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2023-09-27: **Time Extended** - From follow-up inspection 2023-10-02: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2023-09-27: **Time Extended** - From follow-up inspection 2023-10-02: **Time Extended**
- 01C-02-4:Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Warning - From follow-up inspection 2023-09-27: **Time Extended** - From follow-up inspection 2023-10-02: **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2023-09-27: **Time Extended** - From follow-up inspection 2023-10-02: **Time Extended**
- 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -established changed to buffet, no equipment from changes made for buffet are reflecting in current plans on file under old "proud crab" dba. Warning - From follow-up inspection 2023-09-27: Time extended 60 days, operator must submit and have updated plans approved due at callback inspection. Provide operator plan review information. **Time Extended** - From follow-up inspection 2023-10-02: Time extended 60 days to verify plan review application/review has been completed. **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-09-27: . Provided form **Time Extended** - From follow-up inspection 2023-10-02: **Time Extended**
Food safety inspection conducted on 10/2/2023 revealed 12 total violations (6 high priority, 5 intermediate, 1 basic).
Inspection on 9/27/2023
High Priority
6
Intermediate
5
Basic
2
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -Back prep area - From follow-up inspection 2023-09-27: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2023-09-27: **Time Extended**
- 03C-75-5:High Priority - - From initial inspection : High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. -oysters not held under consumer advisory 135-145F. Manager sent back for cook process to complete -raw fish 110-115F brought from steamer. Manager sent back to finish cook process. Warning - From follow-up inspection 2023-09-27: **Time Extended**
- 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked chicken wings Warning - From follow-up inspection 2023-09-27: Cooked chicken wings from 3 hours prior 55F at edge, 80F in middle inside deep plastic bins used during cooling. Manager placed onto sheet pans on sped rack to complete cooling. **Time Extended**
- 01B-36-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked chicken wings 60F after 6 hours Warning - From follow-up inspection 2023-09-27: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -eel 55F, at front of cooler manager stated opened frequently during rush. -fresh garlic in oil on cook line, 70F. Advised to keep fresh garlic and oil separate unless controling time/temperature Warning - From follow-up inspection 2023-09-27: -deviled eggs, cut tomatoes, boiled shrimp, cooked mussels, cut lettuce 50-55F in cold station for buffet. No identifiable means to use proper icebath with the current pan depth/type of station, strongly advised to use a verifiable time control system to protect public health and prevent growth of pathogens inside the danger zone. -. **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sushi rice 115F, manager stated recently cooked less than 1 hour prior. Placed on a 4 hour time as public health control policy during inspection. Cooked shrimp 115F, cooked rice on buffet line 115F, manager stated less than 1 hour. -cooked flounder 115-118F, less than 1 hour. manager reheated. -tcs sauce used for adding flavor/moisture during cook process. 125F less than 1 hour, manager had employee reheat Warning - From follow-up inspection 2023-09-27: -cooked rice 92F, cooked ribs 119F, cooked mussels/shrimp(boil) 87-112F, on steam table less than 2 hours ago. Cooked beef 137F, cooked fish 140F, cooked pork 139F. -manager stated will use time as public health control on specific items at steam well. Any hot foods not under a time control system will be required to be held at 135F or above throughout its duration. **Time Extended**
- 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2023-09-27: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2023-09-27: **Time Extended**
- 01C-02-4:Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Warning - From follow-up inspection 2023-09-27: **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2023-09-27: **Time Extended**
- 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -established changed to buffet, no equipment from changes made for buffet are reflecting in current plans on file under old "proud crab" dba. Warning - From follow-up inspection 2023-09-27: Time extended 60 days, operator must submit and have updated plans approved due at callback inspection. Provide operator plan review information. **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-09-27: . Provided form **Time Extended**
Food safety inspection conducted on 9/27/2023 revealed 13 total violations (6 high priority, 5 intermediate, 2 basic).
Inspection on 9/25/2023
High Priority
8
Intermediate
10
Basic
6
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on top of shelf used for expediting Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -Back prep area
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -cook line
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name.
- 03C-75-5:High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. -oysters not held under consumer advisory 135-145F. Manager sent back for cook process to complete -raw fish 110-115F brought from steamer. Manager sent back to finish cook process. Warning
- 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. -cooked chicken wings Warning
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked chicken wings 60F after 6 hours Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -significant amount of raw chicken and raw fish stored above sauces 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 above raw beef inside cooler on cook line. Manager corrected Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -eel 55F, at front of cooler manager stated opened frequently during rush. -fresh garlic in oil on cook line, 70F. Advised to keep fresh garlic and oil separate unless controling time/temperature 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. -sushi rice 115F, manager stated recently cooked less than 1 hour prior. Placed on a 4 hour time as public health control policy during inspection. Cooked shrimp 115F, cooked rice on buffet line 115F, manager stated less than 1 hour. -cooked flounder 115-118F, less than 1 hour. manager reheated. -tcs sauce used for adding flavor/moisture during cook process. 125F less than 1 hour, manager had employee reheat Warning
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand sink blocked in sushi station
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -cook line
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -established changed to buffet, no equipment from changes made for buffet are reflecting in current plans on file under old "proud crab" dba. 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.
- 31B-03-4:Intermediate - No soap provided at handwash sink. -cook line
- 05-03-4:Intermediate - Probe thermometer not within the intended measuring range of use. -operator using roast thermometer without acceptable range for cold temps Corrected On-Site
Food safety inspection conducted on 9/25/2023 revealed 24 total violations (8 high priority, 10 intermediate, 6 basic).