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New China Buffet Of Rockledge

New China Buffet Of Rockledge
1628 Fiske Blvd
Rockledge, FL 32955
(321)631-9688

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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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3 Food Service Inspections Since July 1, 2014
Inspection For: NEW CHINA BUFFET LI INC
License Number: 1505759
License ID: 5833909
Inspection Visit ID: 5474429
Inspection Date: Tuesday, December 09, 2014
Inspection Number: 2468681
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: 20
Number of High Priority Violations: 3
Number of Intermediate Violations: 2
Number of Basic Violations: 15
Details
ViolationObservations of Inspector [as written on inspection]
16-03-4 Basic.Accumulation of debris inside warewashing machine.
23-06-4 Basic.Build-up of food debris, dust or dirt on rolling rack in kitchen
14-05-4 Basic.Cardboard used to line food-contact shelves. On shelf under prep table in kitchen across from 3 bay sink
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler/freezer. Tub of vegetables found in WIC on floor **Corrected On-Site**
14-09-4 Basic.Cutting board has heavy cut marks and is no longer cleanable. At prep line **. Repeat Violation**
12B-03-4 Basic.Employee drinking from an open beverage container in a food preparation or other restricted area. Drink cups found on hot line in kitchen **Corrected On-Site**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. Line cook no hat **Corrected On-Site**
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. Clean hotel pans over 3 bay sink
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. In men's or ladies restrooms. In kitchen next to WIC
12B-13-4 Basic.Opened employee beverage container in a cold holding unit with food to be served to customers. Opened can of soda found in uncounter cooler on hot line. **Corrected On-Site**
35B-03-4 Basic.Outer openings not protected with self-closing doors. Rear kitchen door
23-09-4 Basic.Soiled reach-in cooler gaskets. Undercounter cooler on hot line heavily soiled
42-06-4 Basic.Storage of tools on shelf above or with single-service items. Cordless drill and misc. Tools over hot line on shelf next to SU to go containers
14-17-4 Basic.Walk-in cooler/freezer shelves with rust that has pitted the surface.
02D-07-4 Basic.Working container of food not labeled in English. Bins of flour and rice in kitchen not labeled in English
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food. Prep cooks on hot line
41-24-4 High Priority.Pesticide-emitting strip present in food prep area. 3 pest strips found hanging over prep table in kitchen by 3 bay sink
08A-09-4 High Priority.Raw animal food stored over ready-to-eat food in walk-in cooler. Tubs of raw cut chicken stored on shelf above prepared sauces **Corrected On-Site**
22-05-4 Intermediate.Cutting board(s) heavily stained/soiled. At prep station hot line
22-20-4 Intermediate.Moderate Accumulation of black/green mold-like substance in the interior of the ice machine. White plastic deflector panel

Inspection For: NEW CHINA BUFFET LI INC
License Number: 1505759
License ID: 5833909
Inspection Visit ID: 5365789
Inspection Date: Friday, July 11, 2014
Inspection Number: 2436862
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
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: 4
Number of High Priority Violations: 0
Number of Intermediate Violations: 2
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
01c-03-4 Intermediate.Observed: Clam/mussel/oyster tags not marked with last date served. Priority: Intermediate
14-09-4 Basic.Observed: Cutting board has cut marks and is no longer cleanable. **Warning**Priority: Basic
01c-02-4 Intermediate.Observed: Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**Priority: Intermediate
14-68-4 Basic.Observed: Ice buildup in chest freezer. **Warning**Priority: Basic

Inspection For: NEW CHINA BUFFET LI INC
License Number: 1505759
License ID: 5833909
Inspection Visit ID: 5367693
Inspection Date: Thursday, July 10, 2014
Inspection Number: 2437248
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: 13
Number of High Priority Violations: 4
Number of Intermediate Violations: 4
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
01c-03-4 Intermediate.Observed: Clam/mussel/oyster tags not marked with last date served. **Warning**Priority: Intermediate
24-09-4 Basic.Observed: Clean equipment stored on floor. Sheet pans on kitchen floor. **Warning**Priority: Basic
14-09-4 Basic.Observed: Cutting board has cut marks and is no longer cleanable. **Warning**Priority: Basic
22-41-4 High Priority.Observed: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing andset up manual sanitization until dishmachine is repaired and sanitizing properly. Reading 0 ppm **Warning**Priority: High Priority
01c-02-4 Intermediate.Observed: Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**Priority: Intermediate
50-08-5 High Priority.Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a publicfood service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment toDBPR/Bureau of Central Intake Unit, 1940 N. Monroe St. , Tallahassee, FL 32399-0783. To apply online or obtain an application forlicense visit www. Myfloridalicense. Com/dbpr/hr. **Warning**Priority: High Priority
03d-15-4 Intermediate.Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken wings on rack in kitchen. Educated operator on placing product on sheet pans in thin layers to rapidly chill products withintime parameters. **Warning**Priority: Intermediate
08b-38-4 Basic.Observed: Food stored on floor. Tubs of oil and gal of vinegar on kitchen floor **Warning**Priority: Basic
14-68-4 Basic.Observed: Ice buildup in chest freezer. **Warning**Priority: Basic
05-19-4 Basic.Observed: No conspicuously located ambient air temperature thermometer in cold holding unit. Prep cooler on hot line**Warning**Priority: Basic
03a-02-4 High Priority.Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Product found in prep cooler at hot line which was running at 52° at 2:30. All products in cooler since11am. Operator rapidly chilled temp checked at 3pm all found found at 40°-42°Raw pork 54°Raw shrimp 53°Cooked wonton 52°Cooked lomein 52°Cut cabbage 53°**Warning**Priority: High Priority
08a-05-4 High Priority.Observed: Raw animal food stored over ready-to-eat food. Raw chicken over cooked pork in walk in cooler **Corrected On-Site** **Warning**Priority: High Priority
14-77-4 Intermediate.Observed: Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at propertemperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable ofmaintaining foods at 41 degrees Fahrenheit or colder. Prep cooler on hot line running at 52° **Warning**Priority: IntermediateFood Service Inspection Report Version: 1. 0DBPR Form HR 5022-015 - Rule 61C-1. 002, FAC

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day New China Buffet Of in Rockledge 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 Rockledge's New China Buffet Of.

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 New China Buffet Of Rockledge 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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