KOUYOU 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. Per operator items at buffet station and sushi station placed at 4:30pm. Operator began time marking. Reviewed requirements for time as a public health control.

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. Per operator items at buffet station and sushi station placed at 4:30pm. Operator began time marking. Reviewed requirements for time as a public health control. **Corrective Action Taken**

High Priority

Accumulation of mold-like substance in the interior of the ice bin.

Basic - Accumulation of mold-like substance in the interior of the ice bin.

Basic

Current Hotel and Restaurant license not displayed for 2026.

Basic - Current Hotel and Restaurant license not displayed for 2026.

Basic

Accumulation of debris in three-compartment sink.

Basic - Accumulation of debris in three-compartment sink. **Repeat Violation**

Basic

Ice buildup in reach-in freezer and/or walk-in freezer in kitchen next to prep table.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer in kitchen next to prep table.

Basic

Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Reach in cooler across from right side triple sink, employee drinks and food stored over bulk sauces for customers food service.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Reach in cooler across from right side triple sink, employee drinks and food stored over bulk sauces for customers food service.

Basic