HUANG'S CHINA BUFFET

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. See stop sale.

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 and the time removed from temperature control cannot be determined. See stop sale. Observed sushi rice not time marked at kitchen area, employee discarded during inspection. **Corrected On-Site** **Warning**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (129F - Hot Holding) at buffet line, as per operator less than 3 hours, operator changed. **Warning**

High Priority

Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine +100ppm); employee add water to diluted solution.Triple Sink (Chlorine 100ppm) **Corrected On-Site** **Warning**

High Priority

Dented/rusted cans present. See stop sale.

High Priority - Dented/rusted cans present. See stop sale. Observed dented peaches can on shelves at kitchen area, employee segregated. **Warning**

High Priority

Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee on proper procedures.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee on proper procedures. **Warning**

High Priority

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish on shelves at walk in cooler. Operator stored properly. **Corrected On-Site** **Warning**

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sushi rice not time marked at kitchen area, operator discarded during inspection. **Corrected On-Site** **Warning**

High Priority

Food stored on floor.

Basic - Food stored on floor. Observed several food cases stored on walk in cooler floor. Employee stored properly during inspection. **Corrected On-Site** **Warning**

Basic

Hole in or other damage to wall.

Basic - Hole in or other damage to wall. Observed hole wall at dishwashing area. **Warning**

Basic

In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in pasta salad container on shelves at walk in cooler. Employee removed during inspection. **Warning**

Basic

In-use wet wiping cloth/towel used under cutting board.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at preparation area, employee removed during inspection. **Corrected On-Site** **Warning**

Basic

Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves at walk in cooler. **Warning**

Basic

Time/temperature control for safety food thawed in an improper manner.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken (frozen) in standing water inside 3 compartment sink, employee turned on water for a proper method. **Corrected On-Site** **Warning**

Basic

Food-contact surface soiled with food debris, mold-like substance or slime.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris on can opener blade. **Warning**

Intermediate

No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed across wok line, employee provided during inspection. **Corrected On-Site** **Warning**

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. Emailed form to operator.

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. Emailed form to operator. **Warning**

Intermediate

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed crispy chicken,cooked shrimp,pasta salad,cooked pork prepared onsite and held more than 24 hours not date marked. **Warning**

Intermediate

Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**

Basic

Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees training expired on 09/18/2025. **Warning**

Intermediate

Bowl or other container with no handle used to dispense food.

Basic - Bowl or other container with no handle used to dispense food. Observed on cooked white rice, employee removed during inspection. **Corrected On-Site** **Warning**

Basic

Buildup of food debris/soil residue on equipment door handles.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled handles on walk in cooler/freezer. **Warning**

Basic

Cardboard used to line nonfood-contact shelves.

Basic - Cardboard used to line nonfood-contact shelves. Observed on preparation table at kitchen area. **Warning**

Basic

Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table at sushi station, employee removed during inspection. **Corrected On-Site** **Warning**

Basic

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items on shelves above food preparation at kitchen area. **Warning**

Basic

Equipment in poor repair.

Basic - Equipment in poor repair. Observed torn gasket in standing unit at the left side of wok line. **Warning**

Basic