- Basic - Floor soiled/has accumulation of debris. All throughout dish area. **Warning**
- Basic - Grease accumulated under cooking equipment. Under fryer and stove in kitchen. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. On some of the bottom racks of food island in kitchen. **Warning**
- Basic - Stored food not covered in walk-in freezer. Wontons are frozen shell fish. **Corrected On-Site** **Warning**
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6/18/2014 | Complaint Full | Call Back - Complied |
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. One handwwashing sink in kitchen and 1 handwashing sink behind sushi station. 5/22/14: observed 2 hand washing sinks have paper towel. 5/23/14: observed 5 out of six hand sinks with paper towels.
- Intermediate - Significant Accumulation of black mold-like substance in the interior of the ice machine. 5/22/14: still observed significant accumulation of mold like substance. 5/23/14: observed ice machine has slight accumulation of mold like substances in crevices.
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5/23/2014 | Complaint Full | Call Back - Complied |
- Basic - Dead roaches on premises. 1 dead under prep table, 1 dead under three compartment sink, 5 dead by prep area, 20 dead in glue trap behind stove, 5 dead in glue trap by reach in refigerator, 1 dead under buffet 2, 1 dead under buffet 5, 5 dead under buffet 3, 20 dead under oven. 5/22/14: observed 2 live roaches at three compartment sink, 1 dead under three compartment sink, 1 dead under hand washing sink in kitchen near freezer.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Side of door by hibachi station. **Repeat Violation** 5/22/14: still observed gap at side of door.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Chicken and crab legs stored in to go bags in walk in freezer. 5/22/14: still observed to go bags used to store chicken in freezer.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door in kitchen. **Repeat Violation** 5/22/14: observed gap under back door still.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. One handwwashing sink in kitchen and 1 handwashing sink behind sushi station. 5/22/14: observed 2 hand washing sinks have paper towel.
- Intermediate - No soap provided at handwash sink. All 6 handwashing sinks in kitchen, waiter station, and sushi area. 5/22/14: only 2 hand washing sinks have soap. Hand washing sink in kitchen next to dry storage and hand washing sink behind sushi bar.
- Intermediate - Significant Accumulation of black mold-like substance in the interior of the ice machine. 5/22/14: still observed significant accumulation of mold like substance.
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5/22/2014 | Complaint Full | Call Back - Extension given, pending |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on on all buffets.
- Basic - Dead roaches on premises. 1 dead under prep table, 1 dead under three compartment sink, 5 dead by prep area, 20 dead in glue trap behind stove, 5 dead in glue trap by reach in refigerator, 1 dead under buffet 2, 1 dead under buffet 5, 5 dead under buffet 3, 20 dead under oven.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Side of door by hibachi station. **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Chicken and crab legs stored in to go bags in walk in freezer.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door in kitchen. **Repeat Violation**
- High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Next to box of tea by waiter station 2.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Stuffed lobster 109f for 3 hours, stuffed shrimp 98f for 3 hours, teriyaki chicken 100f for 3 hours, chicken wings 98f for 3 hours, egg frittata 100f for 3 hours .
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shelled eggs above veggies in reach in cooler 1 on cook line. Raw fish above milk in reach in cooler 2 on cookline.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over shrimp.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. One handwwashing sink in kitchen and 1 handwashing sink behind sushi station.
- Intermediate - No soap provided at handwash sink. All 6 handwashing sinks in kitchen, waiter station, and sushi area.
- Intermediate - Significant Accumulation of black mold-like substance in the interior of the ice machine.
- Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. WD-40 under prep table near potatoes
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5/7/2014 | Complaint Full | Emergency Order Callback Time Extension |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Sushi grade salmon
- Basic - Carbon dioxide/helium tanks not adequately secured. By bag in box soda room.
- Basic - Case/container/bag of food stored on floor in kitchen. 3 boxes of Oil on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bucket of potatoes in walk in cooler.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on on all buffets.
- Basic - Condensation or other drainage not disposed of according to law. Container of Water from pipe coming from walk in cooler full and not properly disposed.
- Basic - Dead roaches on premises. 1 dead under prep table, 1 dead under three compartment sink, 5 dead by prep area, 20 dead in glue trap behind stove, 5 dead in glue trap by reach in refigerator, 1 dead under buffet 2, 1 dead under buffet 5, 5 dead under buffet 3, 20 dead under oven.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. 3 cups on prep table with no lid. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Side of door by hibachi station. **Repeat Violation**
- Basic - Food not stored at least 6 inches off of the floor. Lobster on floor under three compartment sink.
- Basic - Food stored in dry storage area not covered. Container of flour.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Chicken and crab legs stored in to go bags in walk in freezer.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door in kitchen. **Repeat Violation**
- Basic - Packaged food has no English labeling. Containers of flour in dry storage labeled in chinese.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. Operator stated license fee was paid during inspection. Operator stated he called Tallahassee and paid with a credit card on the phone.
- High Priority - Dented/rusted cans present. See stop sale. Dented can in dry storage. Strawberry preserve.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Foodhandler touched face and then began chopping mushrooms with no gloves on.
- 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. Foodhandler cutting beef with bare hands with no gloves on. Another food handler cutting broccoli with bare hand with no gloves on.
- High Priority - Employee washed hands with no soap.
- High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Next to box of tea by waiter station 2.
- High Priority - Potentially hazardous (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 and the time removed from temperature control cannot be determined. Stuffed lobster 109f for 3 hours, stuffed shrimp 98f for 3 hours, teriyaki chicken 100f for 3 hours, chicken wings 98f for 3 hours, egg frittata 100f for 3 hours .
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Stuffed lobster 109f for 3 hours, stuffed shrimp 98f for 3 hours, teriyaki chicken 100f for 3 hours, chicken wings 98f for 3 hours, egg frittata 100f for 3 hours .
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shelled eggs above veggies in reach in cooler 1 on cook line. Raw fish above milk in reach in cooler 2 on cookline.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over shrimp.
- High Priority - Roach activity present as evidenced by live roaches found. 1 alive in glue trap behind oven, 1 alive in glue trap next to reach in cooler, 1 alive in front of sushi bar, 1 alive under three compartment sink, 1 alive in dry storage, 2 in reach in cooler by dish washing area not in service.
- Intermediate - Employee used handwash sink as a dump sink. Food debris in handwashing sink in kitchen by dry storage.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Krab sticks thawing in handwashing sink behind sushi station. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. One handwwashing sink in kitchen and 1 handwashing sink behind sushi station.
- Intermediate - No soap provided at handwash sink. All 6 handwashing sinks in kitchen, waiter station, and sushi area.
- Intermediate - Significant Accumulation of black mold-like substance in the interior of the ice machine.
- Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. WD-40 under prep table near potatoes
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5/6/2014 | Complaint Full | Emergency order recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured. By soda Bibb area in dining area. **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Two employees. **Warning**
- Basic - Evidence of employee smoking in bathroom. In employee restroom inside kitchen. Observed smoke and stong tobacco odor inside employee restroom, as well as the hallway outside the employee restroom. **Warning**
- Basic - Floor soiled/has accumulation of debris. All throughout dish area. **Warning**
- Basic - Food stored on floor. Containers of vegetable oil under wok. **Warning**
- Basic - Grease accumulated under cooking equipment. Under fryer and stove in kitchen. **Warning**
- Basic - Insufficient lighting in dry storage area. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In large kitchen double door reach in cooler at the end of the cookline. **Corrected On-Site** **Warning**
- Basic - Packaged food has no English labeling. For some of the dry storage containers in kitchen, some were labeled in Chinese only. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Lobster in boxes inside the kitchen. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. On some of the bottom racks of food island in kitchen. **Warning**
- Basic - Stored food not covered in walk-in freezer. Wontons are frozen shell fish. **Corrected On-Site** **Warning**
- Basic - Wiping cloth chlorine/quaternary ammonium sanitizing solution not at proper minimum strength. Tested 0 ppm at bar area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Food starch and water mixture at wok 64°f, watermelon in buffet area 45°f, 45°f seafood salad in buffet area near consumer advisory form, sushi rice roll in sushi area 55°f. Raw shell eggs on top of make table cooler 67°f. Products were not in the process of preparation or cooling. Products were not being controlled by time either. Corrective Action: operator was asked to submerge products in ice. Inspector also recommended time procedure. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight.Cooked noodles 44°f at the center, operator stated that product was prepared and placed into walk in cooler last night. Product was tightly wrapped with plastic. **Warning**
- High Priority - Potentially hazardous (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. For sushi rice roll in sushi area. Operator stated that establishment was using time to control product. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.Cooked noodle product with meat inside, 120°f final reheating temperature from hermetically sealed package. Product was not prepared for immediate service. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Buffet area: table next to table where shrimp and shellfish was bring served. Cooked white fish 109°f, cooked chicken 99°f products were not in the process of preparation, cooling, cooking or reheating. Corrective Action: Operator was asked to turn up th e heat on the products, so that they maintain 135°f or higher. Products were also not being controlled by time. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Observed container of raw shell eggs stored directly on top of ready to eat vegetables in cookline make table cooler across from wok. **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. For container of wontons in bar area. **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Metal scrub brush store in handsink in bar area. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Small cooler on cookline. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink in kitchen near large stand up cooler, and handsink just before kitchen entrance. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No soap provided at handwash sink. Handsink just before kitchen entrance. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.For sushi rice roll in sushi area. Operator stated that establishment was using time to control product. **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Was off by Approximatley 10°f. **Warning**
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4/16/2014 | Complaint Full | Warning Issued |
- Basic - Build-up of mold-like substance on nonfood-contact surface. Floor drains and drain pipe behind ice machine. **Warning**
- Basic - Clams/mussels/oysters removed from original container for long-term storage. Oysters in Walk in freezer. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Floor area(s) covered with standing water. Under ice machine. **Warning**
- Basic - Food stored in dry storage area not covered. All barrels of dry foods. **Warning**
- Basic - Screen in door torn/in poor repair - vermin present. Back kitchen door. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- 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. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Establishment not maintaining oyster tags for 90 days. **Warning**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer''''s specifications. Probe thermometer reading 52 F at room temperature. **Warning**
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1/29/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Build-up of mold-like substance on nonfood-contact surface. Floor drains and drain pipe behind ice machine. **Warning**
- Basic - Clams/mussels/oysters removed from original container for long-term storage. Oysters in Walk in freezer. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Dead roaches on premises. 15 under hot buffet tables, 8 on counter and floor at wait station, 9 dead on floor under speed racks in the back of kitchen, 7 dead on spice shelf at back of kitchen, 3 dead on electric socket box in back of kitchen, 6 dead on and inside ice cream freezer, 1 dead on high shelf at cookline, 6 dead on floor under cookline. **Warning**
- Basic - Floor area(s) covered with standing water. Under ice machine. **Warning**
- Basic - Food stored in dry storage area not covered. All barrels of dry foods. **Warning**
- Basic - Screen in door torn/in poor repair - vermin present. Back kitchen door. **Warning**
- Basic - Wall tiles missing. By walk in coolers. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- 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. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 4 on floor in back kitchen area, 4 on floor under cook line, 3 on front wait station counter, 4 on counter and floor in side wait station, 8 under hot buffet tables, 1 on dining room floor, 1 live on high shelf at cook line. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Establishment not maintaining oyster tags for 90 days. **Warning**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer''s specifications. Probe thermometer reading 52 F at room temperature. **Warning**
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1/29/2014 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Bowl or other container with no handle provided to dispense dry foods. Flour, sugar, rice. **Corrected On-Site** **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Under rice pots. **Warning**
- Basic - Build-up of mold-like substance on nonfood-contact surface. Floor drains and drain pipe behind ice machine. **Warning**
- Basic - Carbon dioxide tanks not adequately secured. **Warning**
- Basic - Clams/mussels/oysters removed from original container for long-term storage. Oysters in Walk in freezer. **Warning**
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Pitchers by wait station handsink. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Dead roaches on premises. 15 under hot buffet tables, 8 on counter and floor at wait station, 9 dead on floor under speed racks in the back of kitchen, 7 dead on spice shelf at back of kitchen, 3 dead on electric socket box in back of kitchen, 6 dead on and inside ice cream freezer, 1 dead on high shelf at cookline, 6 dead on floor under cookline. **Warning**
- Basic - Floor area(s) covered with standing water. Under ice machine. **Warning**
- Basic - Food not stored at least 6 inches off of the floor in walk in freezer. **Warning**
- Basic - Food stored in dry storage area not covered. All barrels of dry foods. **Warning**
- Basic - Packaged food has no English labeling. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw chicken. **Warning**
- Basic - Salad bar/buffet plates not properly protected or inverted to prevent contamination. **Warning**
- Basic - Screen in door torn/in poor repair - vermin present. Back kitchen door. **Warning**
- Basic - Wall tiles missing. By walk in coolers. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- 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. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. No sanitizing step at three compartment sink. Do not use equipment/utensils not properly sanitized. **Corrected On-Site** **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Household Raid present. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Multiple items on cold buffet, less than 1 hour. Advised to use Time as a Public Health Control. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken stored over open canned vegetables in cookline prep cooler. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken stored over raw seafood. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 4 on floor in back kitchen area, 4 on floor under cook line, 3 on front wait station counter, 4 on counter and floor in side wait station, 8 under hot buffet tables, 1 on dining room floor, 1 live on high shelf at cook line. **Warning**
- High Priority - Spray hose at dish sink submerged in bucket of water. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Cleansers stored by boxed oil jugs. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Cook line prep cooler. **Warning**
- Intermediate - Establishment not maintaining oyster tags for 90 days. **Warning**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Probe thermometer reading 52 F at room temperature. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Gloves. **Corrected On-Site** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand sink in back of kitchen. **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks throughout kitchen. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No soap provided at handwash sinks. Back of kitchen and near cookline. **Warning**
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1/28/2014 | Routine - Food | Emergency order recommended |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Open beverage can stored in reach in cooler. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Open condiments provided for self-service not properly protected. Fried noodles. **Corrected On-Site**
- Basic - Working container of food not labeled in English.
- High Priority - potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. Cut melons, puddings, raw meats, 44-47 F; advised to add ice and water to holding unit.
- High Priority - Fresh garlic-in-oil mixture held at greater than 41 degrees Fahrenheit. corrective action taken: product placed in ice bath.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Prepped sushi. Advised to hold under time.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef, seafood.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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9/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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3/26/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about World Gourmet Buffet, 800 E Altamonte Dr, Altamonte Springs, FL »