- No Violations Were Observed
|
8/30/2013 | Complaint Full | Admin. Complaint Callback Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food (sushi rice, sushi rolls) identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature is known. Sushi rice and sushi rolls on buffet do not have time control indicated at time of re-inspection.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
7/25/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Potentially hazardous (time/temperature control for safety) food (frozen shrimp) thawed in standing water. **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above on the buffet ( baked chicken, roast pork). Product removed and reheated. **Corrected On-Site**
- High Priority - Dented/rusted cans present in dry store ( can of banana pudding, can of tomato sauce, can of applesauce. Product disposed on-the-spot by operator.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction (uncooked salmon used in sushi rolls). Fish must be fully cooked or discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food (sushi rice, sushi rolls) identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature is known.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit in the sushi bar top cooler ( broken sliding glass door, plastic wrap used to cover opening. Door is on order. Directed product be placed in cooler below until unit can maintain product at 41°F. **Warning**
- High Priority - Rodent activity present as evidenced by 15-18 dry, hard small rodent droppings found in dry store area. Not observed in any other location. 24-hour callback, per DDM Joni Cornman.
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Nonfood-grade basting brush used in food. Disposed immediately by operator. **Corrected On-Site**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Torn packages/bags of food exposing the contents to contamination. Product disposed immediately by operator - not sure of type of product. Observed in area of dry store with rodent droppings.
|
7/23/2013 | Complaint Full | Warning Issued |
- Basic - Deflector on Interior of ice machine is broken/cracked.
- Basic - Food (case of pork) stored on floor. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food (frozen chicken meat, frozen fish) thawing at room temperature. **Corrected On-Site**
- Basic - Walk-in cooler and walk-in freezer gaskets torn/in disrepair.
- Basic - Walk-in freezer doors/frames with build-up of ice/frost due to damaged gaskets/seals.
- High Priority - Dented #10 can of water chestnuts present. See stop sale. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has no proof that it has undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food ( sushi rice, sushi rolls) identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature has been determined. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food (cut pork, baby corn) cold held at greater than 41 degrees Fahrenheit.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near the ice machine.
- Intermediate - No soap provided at handwash sink in kitchen.
- Intermediate - Nonfood-grade basting brushes used in food. Please use proper food-grade brushes.
- Intermediate - Single door upright cooler near the sushi/hibachi bar incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Please use other coolers until this unit can maintain product at 41?F or below.
|
2/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 01B-08-1 Observed dead shellfish shells being re-used. May not be served/used for food service. This violation must be corrected by : 8/22/12. At callback, sea shells were again in use with a crab salad on shells for buffet. An open box of these scallop shells are still in kitchen prep area.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit near sushi bar in poor repair.
|
8/31/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Critical - No proof of required employee training provided on all food service employees. Only three employees have Food Handler's cards. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed dead shellfish shells being re-used. May not be served/used for food service. This violation must be corrected by : 8/22/12.
- Critical - Observed dented #10 can of Mandarin orange wedges. Product not to be served.
- Observed gaskets/seals on cold holding unit near sushi bar in poor repair.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (see Stop Sale). This violation must be corrected by : 8/22/12.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed uncovered partial can of Hoisin sauce on preparation table, not refrigerated. Product not to be used.
- Critical - Potentially hazardous food (sushi rolls on buffet) held under time as a public health control without time marking indicating 4-hour limit. Product not to be served. This violation must be corrected by : 8/22/12.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above on the buffet. Corrected On Site. Food up to 167 F upon re-check. Ensure buffet unit are fully heated before placing food on buffet line.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
8/15/2012 | Routine - Food | Warning Issued |
- Critical - Observed food stored in ice used for drinks.
- Critical - Observed live flies in kitchen.
- Observed residue build-up on nonfood-contact surface. Walk in cooler/freezer doors.
- Critical - Observed soil buildup inside ice bin.
- Critical - Vacuum breaker mising at hose bibb. Under buffett linne.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
6/11/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Damaged/spoiled/recalled food not properly segregated (swollen #10 cans of food). Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No proof of required employee training provided on all employees. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
- Critical - Observed food stored on floor - buckets of cooking sauces on floor at cookline.
- Critical - Observed two #10 cans swollen/distended. Product not to be used.
- Critical - Potentially hazardous food (fried rice) not held at 135 degrees Fahrenheit or above. Buffet pan has screen/plastic in bottom, not allowing food to contact pan. Reheat product to 165 F and return to hot holding.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (egg rolls).
|
3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions in kitchen. Corrected On Site.
- Critical - Observed cutting utensils encrusted with food deposits, hung with clean. Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands near 3 compartment sink - pot or pan in the handwash sink. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above on the buffet line. Double panning prevents proper heat transferance to foods. Eliminate double panning. Corrected On Site.
|
10/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/23/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (2 reach-in coolers near cookline). Repeat Violation. This violation must be corrected by : 6/22/11.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed dented #10 can of bamboo shoots. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in two reach-in coolers near cookline. Repeat Violation. This violation must be corrected by : 6/22/11.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit (sushi rolls, sushi rice). Product must be discarded at 2pm today; replaced with fresh product. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above (roast pork on buffet). Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (general chicken, cooked noodles, krab slaw, spinach w/cheese). Repeat Violation.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours (roast pork). Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
|
6/21/2011 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit near cookline (upright cooler with non-functioning built-in thermometer).
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food (non-handled carryout bowl in cooked rice). Corrected On Site.
- Critical - Observed oyster shells retained for reuse, according to manager when questioned. Oyster shells were stored in walk in cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (rehydrated corn starch). Corrected On Site.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking (systrm in place, not current on sushi items). Food may not be served. Corrected On Site.
- Observed utensils stored in crevices between equipment (cleaver). Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (lo mein noodles in WIC).
|
3/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/9/2011 | Routine - Food | Call Back - Complied |
- Critical. Violation: 08A-28-1 Observed food stored on floor (beef in walk-in freezer). Corrected On Site. Observed chicken, fish, shrimp on floors of walk-in freezers at time of callback.
- Critical. Violation: 52-01-1 Identity of food or food product misrepresented. Menu items containing "Imitation crab meat" are identified as "Crab" on the buffet.
|
11/29/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served (sushi rice, sushi rolls, eggs). "Time As A Public Health Control" form and procedures must be adopted for all products held out of temperature.
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name (sugar, flour).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (see Stop Sale). Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above on the buffet (double panning not allowing proper hot hold temps to be maintained). Corrected On Site.
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours (seafood salad w/krab, macaroni & cheese, stuffed shrimp, chicken products). Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours (cooked chicken). Corrected On Site.
- Critical. Observed food/canned beverages stored in ice used for drinks. Corrected On Site.
- Critical. Observed food stored on floor (beef in walk-in freezer). Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed unlabeled spray bottle.
- Critical. Identity of food or food product misrepresented. Menu items containing "Imitation crab meat" are identified as "Crab" on the buffet.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 11/17/10.
|
9/17/2010 | Routine - Food | Administrative complaint recommended |
- Critical. No oyster warning sign with required language provided.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Inspector provided a generic Consumer Advisory that can be used.
- Critical. Exit signs not visible from any direction. Recommend installing an additional lighted exit sign near the foyer, just inside the dining area. For reporting purposes only.
- Critical. Manager lacking proof of Food Manager Certification at time of licensing.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
|
4/14/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Royal Palace Buffet, 3075 Gulf Breeze Pkwy, Gulf Breeze, FL »