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Young's Chinese Buffet

Young's Chinese Buffet
4700 Babcock St NE
Suite 27
Palm Bay, FL 32905
(321)676-6188

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No (0) Emergency Closure Orders Since October 2008
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3 Disciplinary Activity Orders Since January 2007

NoticeThe Division of Hotels and Restaurants conducts regular inspections of public food service establishments to assure compliance with state sanitation and safety laws.

Young's Chinese Buffet either allowed conditions to exist that pose an immediate threat to the public's health and safety or repeatedly did not correct non-critical violations noted during routine and call-back inspections, despite being given oral and written warnings and ample time to do so.

Each of the listed cases involves either a signed stipulation (“settlement”) between the Department of Business and Professional Regulation (DBPR) and Young's Chinese Buffet or a Final Order issued after a formal administrative hearing has been conducted. Section 509.261, Florida Statutes, authorizes the Division of Hotels and Restaurants to fine, suspend or revoke the license of establishments that do not comply with state health and safety laws.


Case Number: 4--2007016635 - On December 18, 2007 Young's Chinese Buffet, Palm Bay was ordered to pay $1000 for violations observed during its March 15, 2007 inspection.

Case Number: 4--2010020314 - On November 23, 2010 Young's Chinese Buffet, Palm Bay was ordered to pay $800 for violations observed during its March 30, 2010 inspection.

Case Number: 4--2010045801 - On April 18, 2011 Young's Chinese Buffet, Palm Bay was ordered to pay $600 for violations observed during its August 31, 2010 inspection.

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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: YOUNG'S BUFFET
License Number: 1505596
License ID: 5321557
Inspection Visit ID: 5420152
Inspection Date: Tuesday, November 18, 2014
Inspection Number: 2421579
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.
Total Number of Violations: 1
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. / cups in server station **Warning**/ need little more work with wet nesting

Inspection For: YOUNG'S BUFFET
License Number: 1505596
License ID: 5321557
Inspection Visit ID: 5323400
Inspection Date: Thursday, September 18, 2014
Inspection Number: 2421579
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.
Total Number of Violations: 21
Number of High Priority Violations: 3
Number of Intermediate Violations: 3
Number of Basic Violations: 15
Details
ViolationObservations of Inspector [as written on inspection]
23-15-4 Basic.Accumulation of food debris/soil residue on handwash sink. / almost all hand-sinks, faucets/ soap dispensers **Warning**
14-01-4 Basic.Bowl or other container with no handle used to dispense food. / pan utilized to scoop raw chicken from batter **Warning**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / dish machine area **Corrected On-Site** **Warning**
08B-49-4 Basic.Employee personal food not properly identified and segregated from food to be served to the public. / open cans of red bull in several reach in coolers kitchen area **Corrected On-Site** **Warning**
40-06-4 Basic.Employee personal items stored in or above a food preparation area. / cell phone in dry storage on cans **. Repeat Violation** **Warning**
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. / cups in server station **Warning**
08B-12-4 Basic.Food stored in holding unit not covered. / 2 - door freezer kitchen **Corrected On-Site** **Warning**
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. **Warning**
16-21-4 Basic.Moderate Accumulation of debris on exterior of warewashing machine. **Warning**
23-09-4 Basic.Moderate to heavily Soiled all reach-in cooler gaskets. **Warning**
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. **Warning**
25-52-4 Basic.Reuse of single-use number 10 cans. **Corrected On-Site** **Warning**
42-03-4 Basic.Storage of maintenance equipment in areas that may result in cross contamination. / empty cans with tools on bottom of cooks line shelf with sauce and food **Corrected On-Site** **Warning**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. / several areas through out restaurant **Corrected On-Site** **Warning**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. / salt on cooks line in small plastic container **Warning**
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food. - re- educated **Corrected On-Site** **Warning**
41-03-4 High Priority.First aid supplies improperly stored. / on top of cans in the dry storage area **Corrected On-Site** **Warning**
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. # 3-egg fo young, pork rib, bourbon chicken 110-125 degrees f- recommended rapid re- heat manger discarded and replaced **Warning**
53A-03-5 Intermediate.Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www. Myfloridalicense. Com/dbpr/hr/food-lodging/managercertification. Html. / Shuhao Lin-11/08- stated he went last month this is a repeated violation- was documented in inspection on May 29,2014 **Warning**
22-27-4 Intermediate.Food-contact surfaces encrusted with grease and/or soil deposits. / interior rim of the rice pot **Warning**
22-22-4 Intermediate.Heavily Encrusted material on can opener blade. **Warning**

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6 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: YOUNG'S BUFFET
License Number: 1505596
License ID: 5321557
Inspection Visit ID: 5247027
Inspection Date: Thursday, May 29, 2014
Inspection Number: 2383971
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 17
Number of High Priority Violations: 3
Number of Intermediate Violations: 5
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Employee food on shelf and above customer food **Corrected On-Site**
36-17-4 Basic.Floor tiles missing. By fryers
36-13-4 Basic.Grease accumulated under cooking equipment. Fryers
10-19-4 Basic.In-use tongs stored on oven door handle. **Corrected On-Site**
10-04-4 Basic.In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. The scoop handle is in the duck sauce **Corrected On-Site**
35B-05-4 Basic.Outer openings not protected during operation and vermin and/or environmental cross contamination present. Screen torn in rear door
08B-13-4 Basic.Stored food not covered in walk-in cooler. 3 sauce buckets, crawfish, crabs, etc
38-04-4 Basic.Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. 2 walk in coolers
36-26-4 Basic.Wall soiled with accumulated black debris in dishwashing area.
14-15-4 High Priority.Nonfood-grade containers used for food storage - direct contact with food. Sweet and our container is non food grade
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut watermelon and cut lettuce on cold hold Buffett at 48f . Corrective action taken. Recommend adding to time list
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw pork over cooked crab in walk in **Corrected On-Site** **. Repeat Violation**
53A-03-4 Intermediate.Food manager certification expired. Shu lin 11/08
31A-11-4 Intermediate.Handwash sink used for purposes other than Purposes. There is a container in the handink in the dish area
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Watermelon and cut lettuce on buffet shall be added to time form.
02D-02-4 Intermediate.Packaged food not labeled as specified by law. Vinegar **. Repeat Violation**
03D-19-4 Intermediate.Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Fried chicken at 92f on speed rack in kitcen corrective action taken

Inspection For: YOUNG'S BUFFET
License Number: 1505596
License ID: 5321557
Inspection Visit ID: 5180979
Inspection Date: Friday, March 21, 2014
Inspection Number: 2309089
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.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: YOUNG'S BUFFET
License Number: 1505596
License ID: 5321557
Inspection Visit ID: 5201891
Inspection Date: Thursday, March 06, 2014
Inspection Number: 2377912
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 12
Number of High Priority Violations: 0
Number of Intermediate Violations: 4
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
36-18-4 Basic.Floor tiles cracked, broken or in disrepair. Through out kitchen
36-47-4 Basic.Hood heavily soiled with accumulated grease. Dripping from hood
10-04-4 Basic.In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. **Corrected On-Site**
08B-45-4 Basic.Plastic containers of food stored on floor in walk-in cooler/freezer. **Corrected On-Site** **. Repeat Violation**
08A-26-4 Basic.Raw whole shell eggs stored above unwashed produce. **Corrected On-Site**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **. Repeat Violation**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. All white containers in coolers
22-20-4 Intermediate.Accumulation of black/green mold-like substance in the interior of the ice machine. Along edges **. Repeat Violation**
22-05-4 Intermediate.Cutting board(s) stained/soiled.
31A-02-4 Intermediate.Handwash sink not accessible for employee use due to being blocked by garbage can. Prep area **Corrected On-Site**
05-08-4 Intermediate.No probe thermometer provided to measure temperature of food products.

Inspection For: YOUNG'S BUFFET
License Number: 1505596
License ID: 5321557
Inspection Visit ID: 5184272
Inspection Date: Friday, January 31, 2014
Inspection Number: 2376378
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 15
Number of High Priority Violations: 6
Number of Intermediate Violations: 3
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
08B-46-4 Basic.Case/container/bag of food stored on floor in dry storage area. / large containers of flour
10-01-4 Basic.In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. / scoops in all bulk containers in storage room
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board.
22-19-4 Basic.Interior of microwave soiled with encrusted food debris.
33-16-4 Basic.Open dumpster lid.
23-05-4 Basic.Soil residue build-up on nonfood-contact surface. /shelves under buffet tables
03A-12-4 High Priority.Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. / cut lettuce 50°f on buffet one hour, recommended rapid chill
03A-11-4 High Priority.Cut tomatoes cold held at greater than 41 degrees Fahrenheit. / sliced tomatoes on buffet one hour51°f, recommended rapid chill
28-14-4 High Priority.Operator stated that at the end of the night they would scrub the floor in kitchen and push water outside onto ground. , stated he would not do this anymore in the future, inspector could not see evidence as it has been raining heavily for last two days
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cut melon 1 hour on buffet 50°f, recommended rapid chill
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. /steak stick on buffet 113-120°f, reheated to 166°f **Corrected On-Site**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. / raw pork over RTE
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. /milk in walkin
22-28-4 Intermediate.Interior of reach-in cooler soiled with accumulation of food residue. /tall refrigerator by fryer
03D-17-4 Intermediate.Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap and lid while cooling **Corrected On-Site**

Inspection For: YOUNG'S BUFFET
License Number: 1505596
License ID: 5321557
Inspection Visit ID: 4992058
Inspection Date: Tuesday, January 21, 2014
Inspection Number: 2309089
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.
Total Number of Violations: 23
Number of High Priority Violations: 4
Number of Intermediate Violations: 7
Number of Basic Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
32-12-4 Basic.Covered waste receptacle not provided in women's bathroom.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / bottled waters above prep refrigerator
08B-49-4 Basic.Employee personal food not properly identified and segregated from food to be served to the public. / TV dinner in freezer **Corrected On-Site**
40-06-4 Basic.Employee personal items stored in or above a food preparation area. / jackets on shelf by microwave and container of rice **Corrected On-Site**
08B-38-4 Basic.Food stored on floor. Containers stored on floor in storage area
33-20-4 Basic.Heavy Grease on the ground and/or pad around grease receptacle.
23-05-4 Basic.Heavy Soil residue build-up on shelves under buffet bars.
10-01-4 Basic.In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
22-19-4 Basic.Interior of microwave soiled with encrusted food debris.
08B-55-4 Basic.Raw fruits/vegetables not washed prior to cutting/shredding. / mushrooms
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses.
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. / rice in bucket, big buckets in storage area
01B-01-4 High Priority.Dented/rusted cans present. See stop sale.
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / ice cream mix in machine 3 hours 47°f, manager noticed machine wasn't turned on, drained machine and recommended rapid chill,
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw salmon over rice and raw meat over cut melon
41-02-4 High Priority.Toxic substance/chemical stored by or with food. **Corrected On-Site**
22-02-4 Intermediate.Accumulation of food debris/grease on food-contact surface / lip of rice cooker
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. / milk not date marked
22-22-4 Intermediate.Encrusted material on can opener blade.
14-80-4 Intermediate.Hoppers of ice cream machine not 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. / operator called for repair
22-28-4 Intermediate.Interior of reach-in cooler soiled with accumulation of food residue. On bottom
22-20-4 Intermediate.Moderate Accumulation of black/green mold-like substance in the interior of the ice machine along edges in small machine
31B-03-4 Intermediate.No soap provided at handwash sink. At dish washer **Corrected On-Site**

Inspection For: YOUNG'S BUFFET
License Number: 1505596
License ID: 5321557
Inspection Visit ID: 5091723
Inspection Date: Wednesday, July 10, 2013
Inspection Number: 2366051
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of High Priority Violations: 3
Number of Intermediate Violations: 2
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable. Cooks line
08B-47-4 Basic.Food not stored at least 6 inches off of the floor. 4 cases of chicken in walk-in cooler
23-25-4 Basic.Heavy Build-up of grease/dust/debris on hood filters.
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen.
09-01-4 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. Cook mixing noodles with hands, no gloves. Facility is currently under a boil water notice.
27-12-4 High Priority.Establishment operating with no potable running water. Facility is currently under a boil water notice per City of Palm Bay.
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw shell eggs over cooked pork in glass doored reach in cooler on cooks line
22-05-4 Intermediate.Cutting board(s) stained/soiled. Cooks line
22-22-4 Intermediate.Moderately Encrusted material on can opener blade.

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4 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: YOUNG'S BUFFET
License Number: 1505596
License ID: 5321557
Inspection Visit ID: 5091723
Inspection Date: Wednesday, July 10, 2013
Inspection Number: 2366051
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of High Priority Violations: 3
Number of Intermediate Violations: 2
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable. Cooks line
08B-47-4 Basic.Food not stored at least 6 inches off of the floor. 4 cases of chicken in walk-in cooler
23-25-4 Basic.Heavy Build-up of grease/dust/debris on hood filters.
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen.
09-01-4 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. Cook mixing noodles with hands, no gloves. Facility is currently under a boil water notice.
27-12-4 High Priority.Establishment operating with no potable running water. Facility is currently under a boil water notice per City of Palm Bay.
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw shell eggs over cooked pork in glass doored reach in cooler on cooks line
22-05-4 Intermediate.Cutting board(s) stained/soiled. Cooks line
22-22-4 Intermediate.Moderately Encrusted material on can opener blade.

Inspection For: YOUNG'S BUFFET
License Number: 1505596
License ID: 5321557
Inspection Visit ID: 4938451
Inspection Date: Wednesday, June 19, 2013
Inspection Number: 2276630
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of High Priority Violations: 1
Number of Intermediate Violations: 0
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable.
33-20-4 Basic.Grease on the ground and/or pad around grease receptacle. Heavy build up
33-36-4 Basic.High grass/weeds surrounding the grease recepticle.
36-26-4 Basic.Wall soiled with accumulated black debris in dishwashing area.
21-11-4 Basic.Wiping cloth chlorine sanitizing solution not at proper minimum strength. O ppm on the dish machine. Must manually sanitize in a sink with the proper ppm sanitixer until repaired **Corrected On-Site**
08A-21-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Corrected On-Site**

Inspection For: YOUNG'S BUFFET
License Number: 1505596
License ID: 5321557
Inspection Visit ID: 4882183
Inspection Date: Thursday, March 14, 2013
Inspection Number: 2264620
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of High Priority Violations: 1
Number of Intermediate Violations: 4
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
03D-19-4 Intermediate.Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Bbq strips in the bbq box at 75 rapid chill in freezer **Corrected On-Site**
08B-38-4 Basic.Food stored on floor. In the walk in cooles **Corrected On-Site**
14-15-4 High Priority.Nonfood-grade containers used for food storage direct contact with food. Old shells used for fresh oysters **Corrected On-Site**
22-21-4 Intermediate.Accumulation of black/green mold-like substance inside the ice bin. Heavy build in both ice bins **. Repeat Violation**
22-22-4 Intermediate.Encrusted material on can opener blade.
23-06-4 Basic.Build-up of food debris, dust or dirt on nonfood-contact surface. On the lower shelves in the kitchen
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. **Corrected On-Site**
36-39-4 Basic.Attached equipment soiled with accumulated grease. Hoods and filters at front grill

Inspection For: YOUNG'S BUFFET
License Number: 1505596
License ID: 5321557
Inspection Visit ID: 4744406
Inspection Date: Thursday, January 03, 2013
Inspection Number: 2247944
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of High Priority Violations: 1
Number of Intermediate Violations: 3
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
01B-26-4 High Priority.Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. /breaded sweet n sour chicken
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. /milk
08B-55-4 Basic.Raw fruits/vegetables not washed prior to cutting/shredding. Mushrooms
12B-13-4 Basic.Opened employee beverage container in a cold holding unit with food to be served to customers. / open red bull cooks line reach in
22-20-4 Intermediate.Moderate Accumulation of black/green mold-like substance in the interior of the ice machine.
22-28-4 Intermediate.Interior of reach-in cooler and freezer heavily soiled with accumulation of food residue.
23-19-4 Basic.Moderate Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
28-03-4 Basic.Waste receptacle/floor mat/hood filter cleaned in a manner that allows the waste cleaning water to drain onto ground. / observed the grease receptacle being cleaned with hose outside and dumped on the ground
32-17-4 Basic.Self-closing device on bathroom door disconnected/broken/ employee restroom

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3 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: YOUNGS BUFFET
License Number: 1505596
License ID: 3934722
Inspection Visit ID: 4561643
Inspection Date: Monday, March 12, 2012
Inspection Number: 2152683
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
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.
Total Number of Violations: 19
Number of Critical/Risk Violations: 10
Number of Noncritical Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cottage chese 46F cut cantalope 45F cold holding at buffet recommend rapid chill. Corrected On Site. Rechecked at end of inspection dropped to 42F
08A-05-1 Critical. Mushrooms and brocolli not washed prior to preparation.
08B-04-1 Critical. Observed cloth used as a food-contact surface for sushi rolls. Corrected On Site.
10-02-1 In-use utensil not stored on a clean portion of food preparation or cooking equipment. Cleaver stod between equipment
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
12A-19-1 Critical. Observed empolyee wash hands with no hot water. Corrected On Site.
14-03-1 Observed galvanized metal in contact with acidic foods. Opened canof salsa and other acidic foods in the walkin cooler
14-33-1 Observed wire mesh used to scrub woks
14-37-1 Observed cook line cutting board BADLY grooved/pitted and no longer cleanable. Repeat Violation.
14-38-1 Observed tea nozzles have a heavy build up at server station
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
22-20-1 Critical. Observed buildup of slime in the interior of ice machine sheild. Repeat Violation.
22-22-1 Critical. Observed encrusted material on can opener. Corrected On Site.
22-27-1 Critical. Observed food-contact surfaces heavily encrusted with grease and/or soil deposits. Rice crock pot
22-28-1 Critical. Observed interior of cook line reach-in cooler moderatly soiled with accumulation of food residue.
24-08-1 cups at server staions not properly air-dried. Wet nesting. Repeat Violation.
32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory. Dish area Corrected On Site.
37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
41A-07-1 Critical. Observed container of medicine improperly stored on top of dishmachine.

Inspection For: YOUNGS BUFFET
License Number: 1505596
License ID: 3934722
Inspection Visit ID: 4367856
Inspection Date: Tuesday, January 03, 2012
Inspection Number: 2113045
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical. Observed dented/rusted cans. /4 cans/manager moved to can return shelf
02-05-1 Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. /cooked chicken,beef,egg rolls in walk in cooler
03D-01-1 Critical. Observed food being cooled by nonapproved method. /tightly wrapping chicken before reaching temperature of 41 degrees f or below Corrected On Site.
14-37-1 Observed cutting board heavily grooved/pitted and no longer cleanable. /cooks line cooler
14-53-1 Can opener blade not kept sharp - observed metal shavings.
15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. /wood shelving in walk in cooler heavy accumulated absorbed moisture from raw meat drippings
22-20-1 Critical. Observed heavybbuildup of slime in the interior of ice machine left side and modetate in ice machine rigjt side
22-24-1 Critical. Observed buildup of slime on ice dispensing nozzle drink station left side waite station
23-06-1 Observed build-up of food debris,on all shelving in the kitchen area
24-08-1 Equipment and utensils not properly air-dried. /cups waite station
40-04-1 Observed personal care item stored with food. /purses stored on shelving prep area kitchen Corrected On Site.

Inspection For: YOUNGS BUFFET
License Number: 1505596
License ID: 3934722
Inspection Visit ID: 4367857
Inspection Date: Thursday, October 06, 2011
Inspection Number: 2113046
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 13
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
02-17-1 Critical. Establishment not maintaining shellstock tags for 90 days.
08A-15-1 Critical. Cooked rice in front of employee handwashing sink grill area
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. /employee with egg roll mixture scooping bare handed into conrainer Corrected On Site.
10-01-1 In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. /bulk storage Corrected On Site.
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. /before putting on gloves
14-31-1 scoop made from milk carton utilized for rice Corrected On Site.
14-51-1 Observed nonfood-grade containers used for food storage. /raw chicken walk in cooler
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. /cooks line Corrected On Site. Repeat Violation.
23-03-1 Observed moderate build-up of grease on hoods
36-13-1 Observed grease moderate accumulated under cooking equipment more by fryers due to broken floor tiles causing heavy grease to pool into area. Repeat Violation.
41A-04-1 Critical. Observed toxic item on premise that is not required for the operation of establishment. /raid bug spray wait station
41B-03-1 Critical. Observed unlabeled spray bottle. /bottle of orange chemical Corrected On Site.

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7 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: YOUNGS BUFFET
License Number: 1505596
License ID: 3934722
Inspection Visit ID: 4277297
Inspection Date: Friday, June 24, 2011
Inspection Number: 2054961
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.
Total Number of Violations: 1
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
29-18-1 Violation: 29-18-1Drain cover(s) missing. By dry storage in prep area

Inspection For: YOUNGS BUFFET
License Number: 1505596
License ID: 3934722
Inspection Visit ID: 4277296
Inspection Date: Thursday, June 23, 2011
Inspection Number: 2054961
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.
Total Number of Violations: 12
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical. Observed 5dented 1 pineapple,3 baby corn,1 oyster sauce,1 bamboo shoots. Repeat Violation.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All phf'S in pepsi RIC on cook line 47F to 48F.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF'S IN COOK LINE RIC RANGING FROM 46F TO51F. In a kitchen that is 92 degrees. MANAGER STATES CHECKED TEMPERATURES THIS MORNING WAS 36F AT 10:30 RECOMMEND RAPID CHILL.
04-01-1 Critical. Pepsi RIC used to store phf's incapable of maintaining potentially hazardous food at proper temperatures. Ambient temperature 49F.
08A-24-1 Critical. Observed sheet pans of raw chicken over sheet pans of raw beef in WIF. Corrected On Site.
08A-28-1 Critical. Observed bucket of cooked breaded chicken on floor under equipment. Corrected On Site. Repeat Violation.
08A-28-1 Critical. Observed plastic bin of raw whiting fish on floor. Corrected On Site.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site. 100ppm
29-18-1 Drain cover(s) missing. By dry storage in prep area
35A-08-1 Critical. Observed dozen of live flies in kitchen. Repeat Violation.
36-14-1 Observed grease accumulated on kitchen floor and under equipment. Repeat Violation.

Inspection For: YOUNGS BUFFET
License Number: 1505596
License ID: 3934722
Inspection Visit ID: 4255946
Inspection Date: Tuesday, May 24, 2011
Inspection Number: 2029253
Visit Number: 2
Inspection Class: Food
Inspection Type: Complaint Partial
Inspection Disposition: Admin. Complaint Callback Complied - Return visit resulting from an administrative complaint found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: YOUNGS BUFFET
License Number: 1505596
License ID: 3934722
Inspection Visit ID: 4001972
Inspection Date: Wednesday, January 26, 2011
Inspection Number: 1989530
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 14
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical. Observed 5 badly dented cans of bamboo shoots,1 can of baby corn,2 cans of ketchup.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sprouts on cook line 67F. Out since 11 am recommend rapid chill to 41F.
08A-28-1 Critical. Observed bucket of uncovered potatoes stored on gloor under hand sink in kitchen
10-06-1 In-use utensil not stored with handle above the top of potentially hazardous food and the container. Sppons with handles in contact with food in walkin cooler. Corrected On Site.
12A-20-1 Critical. Observed employee wash hands with no soap. Corrected On Site. Rewashed hands
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
14-03-1 Observed galvanized metal in contact with acidic foods. Opened cans of diced pineapples,ketchup in RIC
14-31-1 Observed metal pan used to scoop breaded shrimp in RIF. Corrected On Site.
14-37-1 Observed cook line cutting board badly grooved/pitted and no longer cleanable.
23-06-1 Observed heavy build-up of food debris, dust or dirt on shelves in dry storage.
24-06-1 Observed clean tea cups stored in dirty bucket. Corrected On Site.
24-08-1 Equipment and utensils not properly air-dried. Cups at derver station
35A-08-1 Critical. Observed 2 live flies in kitchen.
36-13-1 Observed grease/food accumulated under cooking equipment.

Inspection For: YOUNGS BUFFET
License Number: 1505596
License ID: 3934722
Inspection Visit ID: 4104425
Inspection Date: Tuesday, August 31, 2010
Inspection Number: 2029253
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Partial
Inspection Disposition: Administrative complaint recommended - Existence of critical violations found in an initial inspection require administrative action to ensure compliance.
Total Number of Violations: 7
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
01B-12-1 Critical. Observed shell eggs in use or stored with cracks or broken shells. Repeat Violation.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw beef cold holding at buffett 55F and raw chicken 53 cold holding at mongolian bar. Repeat Violation. 08/18/2010 ,03/30/2010
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fresh garlic oil and corn starch mixture found at 72F on cook line cart. Corrected On Site. Repeat Violation.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Foods listed at buffett were not hot holding at 135F. Sweet n sour chicken 127F,chicken on a stick 131F,steamed musscles 125Fboneless ribs 123F. Repeat Violation. 03/30/2010
08B-01-1 Critical. No monitoring of buffet/salad bar by employee trained in safe operating procedures. Observed customer use bare hands at buffett to get cookies. Corrected On Site. Tongs provided
08B-09-1 Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed kitchen staff walking around kitchen with the same gloves on without changing them when cooking foods, and taking cooked foods to buffet and handling dirty dishes while using same gloves Corrected On Site. Repeat Violation.
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Not washing hands between changing gloves. Repeat Violation.

Inspection For: YOUNGS BUFFET
License Number: 1505596
License ID: 3934722
Inspection Visit ID: 4098976
Inspection Date: Thursday, August 19, 2010
Inspection Number: 1989531
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.
Total Number of Violations: 2
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
23-03-1 Violation: 23-03-1Observed moderate build-up of grease on hood filters. Not clean
53B-08-1 Critical. Violation: 53B-08-1No 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. HAS 12 employees and has 4 certification. Time extention for 60 days

Inspection For: YOUNGS BUFFET
License Number: 1505596
License ID: 3934722
Inspection Visit ID: 4001973
Inspection Date: Wednesday, August 18, 2010
Inspection Number: 1989531
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.
Total Number of Violations: 26
Number of Critical/Risk Violations: 20
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
01B-12-1 Critical. Observed shell eggs in use or stored with cracks or broken shells. Cook line RIC
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sprouts 63F on cook line. Recommend rapid chill. Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fresh garlic oil and corn starch mixture found at 70F on cook line. Recommend rapid chill. Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw beef 48F,raw chicken 49F and raw scallops 47F found in cook line RIC. Operator states they just placed in unit at 10:30. This violation must be corrected by : 08/19/2010.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Ambient temperature is is 53F. This violation must be corrected by : 08/19/2010. THIS UNIT IS NOT TO BE USED TILL MAINTAING 41F OR BELOW.
05-05-1 Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Says 70F in side RIC off 20 degress
08A-20-1 Critical. Displayed food not properly protected from contamination. Chives,dry noodles,peanuts. Corrected On Site.
08A-26-1 Critical. Observed raw chicken and raw pig feet stored overlemons in walkin cooler Corrected On Site.
08A-28-1 Critical. Observed uncover diced potatoes stored on floor under hand sink.
08B-09-1 Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
12A-17-1 Critical. Observed employee improperly washing hands. Used no soap. Corrected On Site.
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Shredding cabbage Corrected On Site.
12B-07-1 Critical. Observed an open beverage containers on a food preparation table or over/next to clean equipment/utensils. Through out cook line
14-37-1 Observed cook line cutting board BADLY grooved/pitted and no longer cleanable.
14-51-1 Observed nonfood-grade containers used for food storage. Purple storage bin for sauce in walkin cooler
14-51-1 Observed nonfood-grade containers used for food storage. Thank you bags and black garbage bags used for raw pork,beef,and fish balls in walkin freezer
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200 ppm Corrected On Site.
22-27-1 Critical. Observed smoker surfaces moderatly encrusted with grease and/or soil deposits.
23-03-1 Observedmoderate build-up of grease on hood filters.
24-10-1 Observed used meat cleaver stored in crevices between equipment.
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Washing dishes in hand sink on cook line
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Dish area
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Over 200 ppm Corrected On Site.
41B-02-1 Critical. Observed pesticide-emitting strip present in food prep area. Above prep tables and through out kitchen. Corrected On Site.
53B-02-1 Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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. HAS 12 employees and has 4 certification

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3 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: YOUNGS BUFFET
License Number: 1505596
License ID: 3934722
Inspection Visit ID: 3667774
Inspection Date: Tuesday, March 30, 2010
Inspection Number: 1879939
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.
Total Number of Violations: 25
Number of Critical/Risk Violations: 20
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical. Observed 3 BADLY dented cans of chunk pineapples,1 badly dented can of golden mushroom,1 badly dented can of apple sauce.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked rice in a container on the cook line at 44F. Repeat Violation. 09/10/09
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fried dumplings 119F. Corrected On Site. Recommend to reheat to 165F for 15 sec. Repeat Violation. 09/10/09
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken on a stick 98F at the buffett. Corrected On Site. Recommend to reheat. Repeat Violation. 09/10/09
08A-05-1 Critical. Fruits/vegetables not washed prior to preparation. Corrected On Site.
08A-24-1 Critical. Observed container of raw chicken over a container of raw squid,containerof raw beef over container of raw scalloops in the walkin cooler. Repeat Violation. 09/10/09
08A-26-1 Critical. Observed container of raw beef stored over cooked duck in the walkin cooler. Repeat Violation. 09/10/09
08A-27-1 Critical. Observed plastic wrap covered trays of raw chicken stored over plastic wrap trays of raw beef in the walkin freezer. Corrected On Site.
08A-28-1 Critical. Observed buckets of cooked foods on the floor by fryers. Corrected On Site. Repeat Violation. 09/10/09
08A-29-1 Critical. Observed uncovered container of sweet peanuts,dry noodles in the dry storage area. Repeat Violation. 09/10/2009
08B-05-1 Critical. Observed employees using same utensil to handle raw and cooked product. Cook line.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Sprouts. Corrected On Site.
09-03-1 Critical. Observed bowl being used as a scoop for raw shrimp in RIF. Corrected On Site.
14-37-1 Observed several individual cutting boards badly grooved/pitted and heavy mold like build up.
14-37-1 Observed round cutting board grooved/pitted hole in the middle of board.
15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. HEAVILY RUSTED WIC 2
16-13-1 Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Not sanitizing dishes. Corrected On Site.
20A-09-1 Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. 0ppm. Corrected On Site. 100ppm
21-11-1 Waitstaff Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200 ppm. Corrected On Site.
22-21-1 Critical. Observed heavy mold like buildup inside ice bin. North side ice bin. Repeat Violation. 09/10/09. Repeat Violation.
22-22-1 Critical. Observed moderate encrusted material on can opener. Repeat Violation. 09/10/09
40-04-1 Observed personal care item stored with food. Jackets
41A-07-1 Critical. Observed container of medicine improperly stored on shelf above cook line RIC
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Waitstaff Corrected On Site.
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. 9 employee's on site Corrected On Site.

Inspection For: YOUNGS BUFFET
License Number: 1505596
License ID: 3934722
Inspection Visit ID: 3774485
Inspection Date: Monday, September 14, 2009
Inspection Number: 1879940
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.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: YOUNGS BUFFET
License Number: 1505596
License ID: 3934722
Inspection Visit ID: 3667775
Inspection Date: Thursday, September 10, 2009
Inspection Number: 1879940
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.
Total Number of Violations: 29
Number of Critical/Risk Violations: 21
Number of Noncritical Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /vanilla ice cream mix
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /loe mein over 2 hrs SHALL BE DISCARDED AT 4 pm
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. /salmon on buffet under 2 hrs recommended rapid reheat to 165 degrees f Corrected On Site. Repeat Violation.
08A-11-1 Critical. Observed food stored in ice used for drinks. /water in big ice bin
08A-20-1 Critical. Displayed food not properly protected from contamination. /noodles/scallions on buffet
08A-20-1 Critical. Displayed food not properly protected from contamination. /sauces on the buffet line. Repeat Violation.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. /raw eggs on top of celery walk in cooler #2 Corrected On Site. Repeat Violation.
08A-28-1 Critical. Observed food stored on floor. /walk in cooler # 2 carrotts Corrected On Site. Repeat Violation.
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. /stand alone freezer
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. /walk in cooler and freezer
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. /cup in bulk sugar waite station
10-05-1 Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. /rice scoop buffet waitress proceeded to run and grab it off buffet before I got there. Repeat Violation.
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. /before putting on gloves Corrected On Site. Repeat Violation.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. /prep table by fryers. Repeat Violation.
13-03-1 Observed employee with no hair restraint. /cooks line
14-51-1 Observed nonfood-grade containers used for food storage. /trash cans,storage containers utilized for dry products. Repeat Violation.
14-51-1 Observed nonfood-grade containers used for food storage. /trash cans,storage containers utilized for raw product walk in coole /freezer. Repeat Violation.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. /waite station
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. /cooks line
22-21-1 Critical. Observed heavy soil buildup inside ice bin. # 2
22-21-1 Critical. Observed heavysoil buildup inside ice bin. #1
22-22-1 Critical. Observed heavily encrusted material on can opener. Corrected On Site. Repeat Violation.
22-23-1 Critical. Observed heavily encrusted, soiled material on slicer. Repeat Violation.
22-24-1 Critical. Observed heavy buildup of slime on soda dispensing nozzles. /station # 2
22-24-1 Critical. Observed heavy buildup of slime on soda dispensing nozzles. /waite station # 1
23-03-1 Observed mild build-up of grease on hood filters
23-05-1 Observed heavy residue/grease build-up on shelf by walk in freezer
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. /dumping ice in handsink waite stations

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3 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: YOUNGS BUFFET
License Number: 1505596
License ID: 3934722
Inspection Visit ID: 3542156
Inspection Date: Thursday, April 09, 2009
Inspection Number: 1809846
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.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: YOUNGS BUFFET
License Number: 1505596
License ID: 3934722
Inspection Visit ID: 3467694
Inspection Date: Tuesday, April 07, 2009
Inspection Number: 1809846
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.
Total Number of Violations: 53
Number of Critical/Risk Violations: 34
Number of Noncritical Violations: 19
Details
ViolationObservations of Inspector [as written on inspection]
01B-12-1 Critical. Observed shell eggs in use or stored with cracks or broken shells in the walkin cooler.
01B-14-1 Critical. Observed dented can of mandarine oranges.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Lo mein 48F on the cook line. Corrected On Site. Recommended rapid chill.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. /foods on buffet dumplings ,stuffed seafood ,mussels recommended reheat to 165 degreesF Corrected On Site.
05-09-1 Critical. No conspicuously located thermometer in holding unit. All RIC's
08A-12-1 Critical. Observed cooked cracked eggs cooling in undrained ice water. Corrected On Site.
08A-20-1 Critical. Displayed food not properly protected from contamination. Candy sprinkles by icecream machine
08A-22-1 Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw Chicken over raw beef in the walkn freezer.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw chicken over vegitables in the walkin cooler.
08A-28-1 Critical. Observed bag of carrots,opened container of sprouts and cases of chicken on the walkin cooler floor and in the walkin feezer was a box f cooked crab.
08A-28-1 Critical. Observed bags of rice stored on the floor in the dry storage area.
08A-29-1 Critical. Observed uncovered peanuts that are covered in powdered sugar n the dry storage area.
08A-29-1 Critical. Observed uncovered cooked chicken,raw beef,raw chicken and vegitables in the walkin cooler and walkin freezer.
08B-01-1 Critical. Observed uncovered containers f diced potatoes under handsink.
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Flour and uncooked rice in bulk storage containers
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop
10-08-1 Observed ice scoop with handle in contact with ice. Waitstaff area
12A-02-1 Critical. Observed hand wash sink used for purpose other than washing hands. Through out kitchen and mongolia bar.
12B-07-1 Critical. Observed an open beverage containers on a food preparation table or over/next to clean equipment/utensils. Through out kitchen
14-03-1 Observed galvanized metal in contact with acidic foods. Opened can of ketchup located on shelf in prep room.
14-37-1 Observed ALL cutting board's BADLY grooved/pitted and lheavy accumulation of mold like substance.
14-50-1 Observed a nonfood-grade basting brush used in food. Metal Banded
14-51-1 Observed nonfood-grade containers used for food storage. Reused of milk jug being used as a scoop n the cooked rice.
15-31-1 Observed cabinet under handsink in the waitstaff area badly rotted wood and moldlike growth.
16-03-1 Critical. Observed accumulation of debris in warewashing machine and associated equipment. Heavy debree on baffles and heavy accumulation of food in the dump sink.
22-18-1 Critical. Observed heavy soil residue in and on exterior of storage containers fr flour and uncooked rice.
22-20-1 Critical. Observed heavy buildup of slime in the interior of ice machines.
22-22-1 Critical. Observed HEAVY encrusted material on can opener blade.
22-23-1 Critical. Observed HEAVY encrusted, soiled material on slicer.
22-26-1 Critical. Observed HEAVY buildup of mold like build up on racks in the walkin-in cooler.
22-28-1 Critical. Observed interior of reach-in cooler heavly soiled with accumulation of food residue. All cook line coolers.
23-03-1 Observed heavy build-up of grease on hood filters.
23-03-1 Observed heavy build-up of grease and food debree on all cook line shelves in kitchen
24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored inverted. Plates and bowls at the buffet.
24-08-1 Equipment and utensils not properly air-dried. All dish pans above dishmachine area. Wet nesting
28-14-1 Critical. Observed evidence of mop/cleaning waste water dumped onto ground. Outside
29-11-1 Observed leaking pipe at plumbing fixture under handsink in the waitstaff area. South side
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Rear handsink by smoker
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Several handsinks in the kitchen area.
32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory. At several handsinks in kitchen area
33-16-1 Observed open dumpster lid.
34-10-1 Observed pad around dumpster heavly soiled.
35A-03-1 Critical. Observed 2 dead roaches on premises. Mongolia bar. Corrected On Site. No othr evidence noted
35A-08-1 Critical. Observed live flies in kitchen. Prep area
35B-15-1 Critical. Observed screen in door torn/in poor repair. Back door.
36-15-1 Observed heavy food debris accumulated on kitchen floor and under cooking equipment.
37-04-1 Observed wall heavly soiled with accumulated black debris in dishwashing area.
37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
41A-02-1 Critical. Observed toxic item stored by food. Jugs of dish soap located next bags of rice in the dry storage area.
41A-09-1 Critical. Observed toxic item stored in food preparation area. Cook line.
51-11-1 Carbon dioxide/helium tanks not adequately secured. Storage area
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
54-04-1 Observed evidence of smoking inside prep area. Ciggerate butts on floor in the rear prep area by walkin cooler and freezr.

Inspection For: YOUNG'S BUFFET
License Number: 1505596
License ID: 2850842
Inspection Visit ID: 3228032
Inspection Date: Tuesday, October 21, 2008
Inspection Number: 1698401
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 18
Number of Critical/Risk Violations: 13
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. White rice 121F in the rice cooker.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken on a stick 103F. Corrected On Site. Recommended reheat
08A-29-1 Critical. Observed uncovered raw chicken,raw beef,raw pork,breaded shrimp in the walkin freezer. Repeat Violation.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Sugar and msg
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Container of uncooked rice
12B-07-1 Critical. Observed an open beverage container on slicer in the prep room,on top of the microwave and cook line Corrected On Site.
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bleached stick. Waitstaff
22-20-1 Critical. Observed heavy moldlike buildup in the interior of ice machine sheilds.
22-21-1 Critical. Observed moldlike buildup inside ice bins and both waitstaff areas.
22-22-1 Critical. Observed heavy encrusted material on can opener blade.
24-10-1 Observed utensils stored in crevices between equipment. Meat cleavers
28-15-1 Critical. Observed heavy liquid waste leakage from dumpster onto ground/dumpster pad.
33-11-1 Missing drain plug at dumpster.
36-15-1 Observed heavy food debris accumulated on walkin freezer. Repeat Violation.
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Bleached stick. Corrected On Site.
41B-02-1 Critical. Observed pesticide-emitting strips present in food prep area. 4 hanging in ceiling of kitchen
46-09-2 Critical. Exit signs not properly illuminated. For reporting purposes only. Front entrance and kitchen
51-11-1 Carbon dioxide/helium tanks not adequately secured. Hallway storage Area.

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2 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: YOUNG'S BUFFET
License Number: 1505596
License ID: 2850842
Inspection Visit ID: 2848487
Inspection Date: Tuesday, January 15, 2008
Inspection Number: 1541833
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 13
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
08A-20-1 Critical. Displayed food not properly protected from contamination. On the buffet line Corrected On Site.
08A-28-1 Critical. Observed food stored on floor. In the walk in coolers Corrected On Site.
08A-29-1 Critical. Observed uncovered food stored under ither stacked food in the freezer
14-39-1 Observed beverage/ice dispensing equipment that allows contamination of the lip-contact surface. No handle cups used to portion food Corrected On Site.
15-31-1 Observed nonfood-contact equipment in poor repair. Worn out wood shelf in the kitchen Corrected On Site.
15-31-1 Observed nonfood-contact equipment in poor repair , the lower shelves in the kitchen area. Repeat Violation.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Tech called
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. On the lower shelves ithe kitchen area
28-14-1 Critical. Observed evidence of mop/cleaning waste water dumped onto ground. Storage carts are being washed in the parking lot
30-02-1 Critical. Vacuum breaker mising at hose bibb. Outside
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. At the north wait station
36-15-1 Observed food debris accumulated on kitchen floor. Walk in freezer floor
41A-10-1 Critical. Observed toxic item improperly stored. Raid stored under the cold bar unit

Inspection For: YOUNG'S BUFFET
License Number: 1505596
License ID: 2850842
Inspection Visit ID: 3003973
Inspection Date: Wednesday, September 05, 2007
Inspection Number: 1622917
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 12
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
09 Critical. Foods handled with minimum contact
10 In use food dispensing utensils properly stored
12B Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
14 Food contact surfaces designed, constructed, maintained, installed, located
15 Non-food contact surfaces designed, constructed, maintained, installed, located
22 Critical. Food contact surfaces of equipment and utensils clean
22 Critical. Food contact surfaces of equipment and utensils clean
23 Non-food contact surfaces clean
24 Storage/handling of clean equipment, utensils
35B Critical. Outer openings protected from insects, rodent proof
53B Critical. Employee training validation
53B Critical. Employee training validation

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5 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: YOUNG'S BUFFET
License Number: 1505596
Inspection Date: Monday, April 09, 2007
Inspection Number: 1532913
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 21
Number of Critical/Risk Violations: 14
Number of Noncritical Violations: 7
Details
2 critical violations of code 05 which requires:
  • “Thermometers provided and conspicuously placed.”
3 risk violations of code 08 which requires:
  • “08a - Food protection during storage, preparation, display, service, transportation.”
  • “08b - Cross-contamination, equipment, personnel, storage.”
  • “08c - Potential for cross-contamination, storage practices; damaged food segregated.”
1 risk violation of code 09 which requires:
  • “Foods handled with minimum contact.”
3 risk violations of code 12 which requires:
  • “12a - Hands washed and clean, good hygienic practices (observed), alternative operating plan.”
  • “12b - Proper hygienic practices, eating/drinking/smoking (evidence.)”
1 violation of code 14 which requires:
  • “Food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 15 which requires:
  • “Non-food contact surfaces designed, constructed, maintained, installed, located”
2 violations of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
2 violations of code 24 which requires:
  • “Storage/handling of clean equipment, utensils”
1 critical violation of code 35 which requires:
  • “35a - Presence of insects/rodents. Animals prohibited.”
  • “35b - Outer openings protected from insects, rodent proof.”
2 violations of code 36 which requires:
  • “Floors properly constructed, clean, drained, coved”
1 violation of code 40 which requires:
  • “Employee lockers provided and used, clean”
2 risk violations of code 41 which requires:
  • “41a - Toxic substances properly stored.”
  • “41b - Toxic substances properly labeled, used.”

Inspection For: YOUNG'S BUFFET
License Number: 1505596
Inspection Date: Friday, March 16, 2007
Inspection Number: 1480141
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Emergency Order Callback Complied - Return visit resulting from a previous facility closure found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: YOUNG'S BUFFET
License Number: 1505596
Inspection Date: Thursday, March 15, 2007
Inspection Number: 1480143
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Emergency order recommended - Conditions have been found that endanger the health and safety of the public requiring immediate closure of the establishment.
Total Number of Violations: 17
Number of Critical/Risk Violations: 12
Number of Noncritical Violations: 5
Details
1 risk violation of code 01 which requires:
  • “01a - Food obtained from approved source.”
  • “01b - Wholesome, sound condition.”
2 risk violations of code 03 which requires:
  • “03a - Cold food at proper temperatures during storage, display, service, transport and cold holding.”
  • “03b - Hot food at proper temperature.”
  • “03c - Foods properly cooked/reheated.”
  • “03d - Foods properly cooled.”
2 risk violations of code 08 which requires:
  • “08a - Food protection during storage, preparation, display, service, transportation.”
  • “08b - Cross-contamination, equipment, personnel, storage.”
  • “08c - Potential for cross-contamination, storage practices; damaged food segregated.”
1 violation of code 14 which requires:
  • “Food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 15 which requires:
  • “Non-food contact surfaces designed, constructed, maintained, installed, located”
1 critical violation of code 20 which requires:
  • “20a - Sanitizing concentration.”
  • “20b - Sanitizing temperature.”
2 violations of code 23 which requires:
  • “Non-food contact surfaces clean.”
1 violation of code 24 which requires:
  • “Storage/handling of clean equipment, utensils”
1 risk violation of code 32 which requires:
  • “Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue, covered waste receptacles.”
5 critical violations of code 35 which requires:
  • “35a - Presence of insects/rodents. Animals prohibited.”
  • “35b - Outer openings protected from insects, rodent proof.”

Inspection For: YOUNG'S BUFFET
License Number: 1505596
Inspection Date: Friday, October 27, 2006
Inspection Number: 1521759
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.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: YOUNG'S BUFFET
License Number: 1505596
Inspection Date: Thursday, September 07, 2006
Inspection Number: 1521759
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.
Total Number of Violations: 18
Number of Critical/Risk Violations: 12
Number of Noncritical Violations: 6
Details
1 risk violation of code 01 which requires:
  • “01a - Food obtained from approved source.”
  • “01b - Wholesome, sound condition.”
1 risk violation of code 02 which requires:
  • “02 - Original container; properly labeled, date marking, shell stock tags.”
  • “02-11 - Consumer advisory on raw/undercooked oysters.”
  • “02-13 - Consumer advisory on raw/undercooked animal products.”
1 critical violation of code 05 which requires:
  • “Thermometers provided and conspicuously placed.”
2 risk violations of code 08 which requires:
  • “08a - Food protection during storage, preparation, display, service, transportation.”
  • “08b - Cross-contamination, equipment, personnel, storage.”
  • “08c - Potential for cross-contamination, storage practices; damaged food segregated.”
1 violation of code 10 which requires:
  • “In use food dispensing utensils properly stored”
1 risk violation of code 12 which requires:
  • “12a - Hands washed and clean, good hygienic practices (observed), alternative operating plan.”
  • “12b - Proper hygienic practices, eating/drinking/smoking (evidence.)”
1 violation of code 14 which requires:
  • “Food contact surfaces designed, constructed, maintained, installed, located”
1 critical violation of code 20 which requires:
  • “20a - Sanitizing concentration.”
  • “20b - Sanitizing temperature.”
2 violations of code 21 which requires:
  • “Wiping cloths clean, used properly, stored”
2 violations of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
1 violation of code 23 which requires:
  • “Non-food contact surfaces clean.”
1 risk violation of code 41 which requires:
  • “41a - Toxic substances properly stored.”
  • “41b - Toxic substances properly labeled, used.”
2 critical violations of code 45 which requires:
  • “Fire extinguishers - proper and sufficient (For Reporting Purposes Only)”
1 violation of code 56 which requires:
  • “Copy of Chapter 509, Florida Statutes, available (no longer used per Chapter 2008-55, Laws of Florida)”

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Young's Chinese Buffet in Palm Bay Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Palm Bay's Young's Chinese Buffet.

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.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Young's Chinese Buffet may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could 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 "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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