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Yong Wang Buffet

Yong Wang Buffet
4100 N Wickham Rd
Unit 116
Melbourne, FL 32935
(321)757-8925
(321)757-8965

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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5 Food Service Inspections Since July 1, 2011
Inspection For: YONG WANG BUFFET
License Number: 1506266
License ID: 4282637
Inspection Visit ID: 4521279
Inspection Date: Monday, February 13, 2012
Inspection Number: 2128961
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0
Total Number of Violations: 0

Inspection For: YONG WANG BUFFET
License Number: 1506266
License ID: 4282637
Inspection Visit ID: 4388685
Inspection Date: Monday, December 12, 2011
Inspection Number: 2128961
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 2
Total Number of Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
02-11-2 Critical. No oyster warning sign with required language provided. Raw oysters at buffet Corrected On Site.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked chicken wings found h. H at 127F at buffet. Recommend reheating to 165F
14-35-1 Observed soiled card board used as shelf cover.
14-37-1 Observed cook line cutting board BADLY grooved/pitted and no longer cleanable.
31-09-1 Critical. Handwash sink not accessible for employee use at all times. Pan of mushrooms inside hand sink
53A-01-2 Critical. Manager lacking proof of Food Manager Certification.
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.

Inspection For: YONG WANG BUFFET
License Number: 1506266
License ID: 4282637
Inspection Visit ID: 4520114
Inspection Date: Monday, December 12, 2011
Inspection Number: 2128962
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0
Total Number of Violations: 0

Inspection For: YONG WANG BUFFET
License Number: 1506266
License ID: 4282637
Inspection Visit ID: 4388686
Inspection Date: Tuesday, July 19, 2011
Inspection Number: 2128962
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Administrative complaint recommended - Existence of critical violations found in an initial inspection require administrative action to ensure compliance.
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 2
Total Number of Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi rice, sushi rolls and water and cornstarch mixture were all well above 41 degress fahrenheit as indicated with no evidence of time being used as a control. Repeat Violation.
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Unwrapped from its original packagging raw cicken is stored above raw pork. Repeat Violation.
10-08-1 Observed ice scoop with handle in contact with ice. Repeat Violation.
24-10-1 Observed utensils stored in crevices between equipment. Repeat Violation.
53B-08-1 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. Pro. Repeat Violation.

Inspection For: YONG WANG BUFFET
License Number: 1506266
License ID: 4282637
Inspection Visit ID: 4425445
Inspection Date: Tuesday, July 19, 2011
Inspection Number: 2034303
Visit Number: 3
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Admin. complaint recommended
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 5
Total Number of Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
1 1 3a-07-1 2/8/11 the cooked noodles and rice on the cook line were at 45-46 degress f. A water and corn starch mix was at 67 degress f on the cookline. Cut melon and boiled egs were at 53 degress f on the buffeted. On 4/8/11 sushi rools on the buffet line were at 53 degress f. Sushi rice was at 87 degress f on the buffet and a water and cornstarch mixture on the cookline was at 63 degress f.
1 2 8a-26-1 raw chicken was stored over raw pork
1 5 10-08-1 the ice scoop handle was stored in contact with the ice
1 8 24-10-1 the meat cleaver was stored between equipment
1 10 53b-08-1 there was no proof of employee food handler training provided

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No (0) Food Service Inspections for July 1, 2010 - June 30, 2011
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No (0) Food Service Inspections for July 1, 2009 - June 30, 2010
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No (0) Food Service Inspections for July 1, 2008 - June 30, 2009
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No (0) Food Service Inspections for July 1, 2007 - June 30, 2008
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No (0) Food Service Inspections for July 1, 2006 - June 30, 2007

NoticeEach inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Yong Wang Buffet, Melbourne may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Yong Wang Buffet, Melbourne.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although the Department of Business and Professional Regulation (DBPR) use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Yong Wang Buffet, Melbourne may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety.

Noncritical violations do not directly relate to foodborne illness risk, but are preventive measures that include practices and procedures which effectively control environmental conditions. Left uncorrected, noncritical violations can undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "critical/noncritical" designation.


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