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Hong Kong Super Buffet At Melbourne

Hong Kong Super Buffet At Melbourne
1795 W New Haven Ave
West Melbourne, FL 32904
(321)722-9966

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No (0) Emergency Closure Orders Since October 2008
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5 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.

Hong Kong Super Buffet At Melbourne 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 Hong Kong Super Buffet At Melbourne 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--2009042477 - On September 30, 2009 Hong Kong Super Buffet At Melbourne, West Melbourne was ordered to pay $1300 for violations observed during its July 22, 2009 inspection.

Case Number: 4--2010021746 - On June 09, 2010 Hong Kong Super Buffet At Melbourne, West Melbourne was ordered to pay $5000 for violations observed during its March 25, 2010 inspection.

Case Number: 4--2010021746 - On August 09, 2010 Hong Kong Super Buffet At Melbourne, West Melbourne was ordered to pay $0 for violations observed during its March 25, 2010 inspection.

Case Number: 4--2010021746 - On August 02, 2011 Hong Kong Super Buffet At Melbourne, West Melbourne was ordered to pay $2500 for violations observed during its March 25, 2010 inspection.

Case Number: 4--2012048659 - On December 28, 2012 Hong Kong Super Buffet At Melbourne, West Melbourne was ordered to pay $800 for violations observed during its October 02, 2012 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: HONG KONG SUPER BUFFET AT MELBOURNE
License Number: 1505135
License ID: 2979447
Inspection Visit ID: 5420051
Inspection Date: Tuesday, November 18, 2014
Inspection Number: 2403831
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]
33-20-4 Basic.Moderate Grease on the ground and/or pad around grease receptacle. **Warning**/ needs more detail

Inspection For: HONG KONG SUPER BUFFET AT MELBOURNE
License Number: 1505135
License ID: 2979447
Inspection Visit ID: 5296665
Inspection Date: Thursday, September 18, 2014
Inspection Number: 2403831
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: 6
Number of Intermediate Violations: 4
Number of Basic Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
23-07-4 Basic.All Gaskets with moderate- heavy slimy/mold-like build-up. **Warning**
29-18-4 Basic.Drain cover(s) missing. / hot water heater room **Warning**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. / sushi chef **Warning**
36-15-4 Basic.Food debris accumulated on kitchen floor. / under cooks line reach in oller **Warning**
08B-12-4 Basic.Food stored in holding unit not covered/ foods in door freezer **Corrected On-Site** **Warning**
08B-38-4 Basic.Food stored on floor. / both walk in coolers **Warning**
10-03-4 Basic.In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. / front ice cream area **Corrected On-Site** **Warning**
22-19-4 Basic.Interior of microwave moderately soiled with encrusted food debris. / front grill area **Warning**
16-21-4 Basic.Moderate Accumulation of debris on exterior of warewashing machine. **Warning**
33-20-4 Basic.Moderate Grease on the ground and/or pad around grease receptacle. **Warning**
51-18-4 Basic.No copy of latest inspection report available. **Warning**
21-11-4 Basic.Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Warning**
21-38-4 Basic.Wiping cloth sanitizing solution stored on the floor. / sushi area front line **Warning**
12A-27-4 High Priority.Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. / re- educated had wash hands **Corrected On-Site** **Warning**
01D-01-4 High Priority.Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
03F-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Manager found will discard foods at proper time **Warning**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. / raw whole shell eggs over carrots, cut onions **Corrected On-Site** **. Repeat Violation** **Warning**
08A-21-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. / raw chicken over raw beef - back walk in cooler **Warning**
01B-14-4 High Priority.Shell eggs in use or stored with cracks or broken shells. **Corrected On-Site** **Warning**
53B-16-4 Intermediate.Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. - ask cook temperature of chicken said 145 degrees f, re-educated explained meat temperatures **Warning**
53B-01-4 Intermediate.No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / egg rolls cooked chicken in walk in cooler **Warning**
22-18-4 Intermediate.Soil residue in food storage containers. / bulk rice **Warning**

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6 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: HONG KONG SUPER BUFFET AT MELBOURNE
License Number: 1505135
License ID: 2979447
Inspection Visit ID: 5245038
Inspection Date: Friday, May 23, 2014
Inspection Number: 2382780
Visit Number: 2
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 5
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
14-40-4 Basic.Bricks and boards used as feet for cooler **Warning**
35B-01-4 Basic.Exterior door has a gap at the threshold that opens to the outside. **. Repeat Violation** **Warning**
36-62-4 Basic.Light not functioning. Hood **. Repeat Violation** **Warning**
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cook line and dish **. Repeat Violation** **Warning**
14-47-4 Basic.Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood in the walk in cooler **Warning**

Inspection For: HONG KONG SUPER BUFFET AT MELBOURNE
License Number: 1505135
License ID: 2979447
Inspection Visit ID: 5242050
Inspection Date: Thursday, May 22, 2014
Inspection Number: 2382780
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: 22
Number of High Priority Violations: 4
Number of Intermediate Violations: 3
Number of Basic Violations: 15
Details
ViolationObservations of Inspector [as written on inspection]
14-40-4 Basic.Bricks and boards used as feet for cooler **Warning**
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site** **. Repeat Violation** **Warning**
50-09-4 Basic.Current Hotel and Restaurant license not displayed. **. Repeat Violation** **Warning**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
35B-01-4 Basic.Exterior door has a gap at the threshold that opens to the outside. **. Repeat Violation** **Warning**
36-15-4 Basic.Heavy Food debris accumulated on kitchen floor. **Warning**
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. **Warning**
36-62-4 Basic.Light not functioning. Hood **. Repeat Violation** **Warning**
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cook line and dish **. Repeat Violation** **Warning**
36-13-4 Basic.Moderate Grease accumulated under cooking equipment. **. Repeat Violation** **Warning**
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Cook line **Warning**
14-47-4 Basic.Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood in the walk in cooler **Warning**
08B-14-4 Basic.Stored food not covered in walk-in freezer. Chicken **Corrected On-Site** **Warning**
36-26-4 Basic.Wall soiled with heavy accumulated black debris in dishwashing area. Due to wall being pitted **. Repeat Violation** **Warning**
21-38-4 Basic.Wiping cloth sanitizing solution stored on the floor. **. Repeat Violation** **Warning**
14-15-4 High Priority.Nonfood-grade containers used for food storage - direct contact with food. Card board used to line containers for cooked chicken and egg rolls **Corrected On-Site** **. Repeat Violation** **Warning**
03F-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Buffet **Corrected On-Site** **Warning**
08A-18-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Sheet pan of raw chicken stored over pork in the upright reach in freezer. **Warning**
08A-05-4 High Priority.Raw shrimp food stored over opened can of bamboo shoots. **Corrected On-Site** **. Repeat Violation** **Warning**
53A-10-4 Intermediate.Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Unaware of time control procedures. Reeducated manager **Warning**
03D-19-4 Intermediate.Cooked chicken on a stick found cooling at room temperature. Cooked placed in the walk in cooler **Warning**
53A-05-4 Intermediate.No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Manager arrived during inspection **Corrected On-Site** **Warning**

Inspection For: HONG KONG SUPER BUFFET AT MELBOURNE
License Number: 1505135
License ID: 2979447
Inspection Visit ID: 5237797
Inspection Date: Monday, May 12, 2014
Inspection Number: 2382055
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: 28
Number of High Priority Violations: 5
Number of Intermediate Violations: 1
Number of Basic Violations: 22
Details
ViolationObservations of Inspector [as written on inspection]
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in freezer. **Corrected On-Site**
24-02-4 Basic.Clean cups/glasses not properly air dried - wet nesting. Wait station
50-09-4 Basic.Current Hotel and Restaurant license not displayed. **. Repeat Violation**
35B-01-4 Basic.Exterior door has a gap at the threshold that opens to the outside. Screen door
36-22-4 Basic.Floor area(s) covered with standing water. Under oven and fryers
36-19-4 Basic.Floor under dishmachine sink area soiled.
36-15-4 Basic.Food debris accumulated on kitchen floor. Through out
08B-12-4 Basic.Food stored in holding unit not covered. Tea **Corrected On-Site**
36-13-4 Basic.Heavy Grease accumulated under cooking equipment.
36-62-4 Basic.Light not functioning. Hood, cook line
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cook line and dish area
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Cook line
12B-13-4 Basic.Opened employee beverage container in a cold holding unit with food to be served to customers. Above cooked foods on cook line. **Corrected On-Site**
08B-44-4 Basic.Plastic containers, jugs of oil stored on floor in kitchen. **Corrected On-Site**
08A-26-4 Basic.Raw beef,chicken and fish stored above unwashed produce. Walk in cooler 2 **Corrected On-Site** **. Repeat Violation**
25-52-4 Basic.Reuse of single-use number 10 cans. **. Repeat Violation**
36-26-4 Basic.Wall heavily soiled with accumulated black debris in dishwashing area. **. Repeat Violation**
16-50-4 Basic.Wash solution not clean. **Corrected On-Site**
08B-38-4 Basic.Watermelon stored on the floor of walk in cooler 2 **Corrected On-Site**
42-01-4 Basic.Wet mop not stored in a manner to allow the mop to dry.
21-03-4 Basic.Wet wiping cloths stored in detergent and sanitizer mixed together.
21-38-4 Basic.Wiping cloth sanitizing solution stored on the floor. Sushi bar and wait station
14-15-4 High Priority.Nonfood-grade containers used for food storage - direct contact with food. Cardboard used for cooked egg rolls
08A-18-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Sheet pans of raw chicken over sheet pans of raw beef in reach in freezer. **Corrected On-Site**
08A-05-4 High Priority.Raw chicken and beef stored over sauces in the walk in cooler **Corrected On-Site** **. Repeat Violation**
08A-01-4 High Priority.Raw chicken stored over cooked breaded chicken in the walk in cooler. **Corrected On-Site** **. Repeat Violation**
03A-01-4 High Priority.mussels cold held at a temperature greater than 41 degrees Fahrenheit. Thawing in prep sink at 70° recommend draining water and rapid chill. Placed in freezer
22-22-4 Intermediate.Heavy Encrusted material on can opener blade. **. Repeat Violation**

Inspection For: HONG KONG SUPER BUFFET AT MELBOURNE
License Number: 1505135
License ID: 2979447
Inspection Visit ID: 5195247
Inspection Date: Monday, April 21, 2014
Inspection Number: 2356192
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]
50-09-4 Basic.Current Hotel and Restaurant license not displayed. **Warning** waiting for new license

Inspection For: HONG KONG SUPER BUFFET AT MELBOURNE
License Number: 1505135
License ID: 2979447
Inspection Visit ID: 5059149
Inspection Date: Wednesday, February 19, 2014
Inspection Number: 2356192
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 High Priority Violations: 5
Number of Intermediate Violations: 5
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
36-74-4 Basic.Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Through out kitchen floor drain in front of ice machine **Warning**
50-09-4 Basic.Current Hotel and Restaurant license not displayed. **Warning**
12B-12-4 Basic.Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Warning**
36-47-4 Basic.Hood soiled with accumulated grease. Hood pipes **Warning**
36-62-4 Basic.Light burned out in kitchen. Over wok area **Warning**
51-18-4 Basic.No copy of latest inspection report available. **Warning**
25-52-4 Basic.Reuse of single-use number 10 cans. Through out **Warning**
08B-44-4 Basic.containers of food stored on floor in kitchen. **Warning**
22-45-4 High Priority.Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**
01D-03-4 High Priority.No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
14-15-4 High Priority.Paper towels used to absorb grease from cooked foods in the walk in cooler **Warning**
08A-05-4 High Priority.Raw whole eggs stored over clean diced vegetables. Sheet pan of raw chicken over mushrooms in the walk in freezer. **Warning**
41-27-4 High Priority.Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200 ppm **Corrected On-Site** **Warning**
22-22-4 Intermediate.Heavy Encrusted material on can opener blade. **Corrected On-Site** **Warning**
22-28-4 Intermediate.Interior of all reach-in coolers moderately soiled with accumulation of food residue. **Warning**
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
53B-05-4 Intermediate.Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Also need original copies **Warning**

Inspection For: HONG KONG SUPER BUFFET AT MELBOURNE
License Number: 1505135
License ID: 2979447
Inspection Visit ID: 5059150
Inspection Date: Monday, October 07, 2013
Inspection Number: 2356193
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: 16
Number of High Priority Violations: 2
Number of Intermediate Violations: 5
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. Sushi chef/ Mongolian grill chef **Corrected On-Site**
23-09-4 Basic.Heavily Soiled reach-in cooler gaskets.
33-20-4 Basic.Heavy Grease on the ground and/or pad around grease receptacle. **. Repeat Violation**
10-07-4 Basic.In-use utensil stored in standing water less than 135 degrees Fahrenheit. 112 degreesf sushi/ Mongolian grill area
23-25-4 Basic.Moderate Build-up of grease/dust/debris on hood filters.
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. / cooks line cooler
51-18-4 Basic.No copy of latest inspection report available.
06-04-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed at room temperature. / Krab meat
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. / bulk produced dry storage
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food. Sushi Mongolian chef **Corrected On-Site**
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. -clams, mussels, krab125 -130 degrees recommended rapid reheat to 165 degrees f- reheated to 170-179 degrees f
22-22-4 Intermediate.Heavy Encrusted material on can opener blade.
27-23-4 Intermediate.Hot water at handwash sink does not reach 100 degrees Fahrenheit. / by dish machine
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. / sushi/ Mongolian cooks line **Corrected On-Site**
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. / re- educated gave written procedure
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / cooked breaded chicken, egg rolls in walk in cooler

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4 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: HONG KONG SUPER BUFFET AT MELBOURNE
License Number: 1505135
License ID: 2979447
Inspection Visit ID: 5059150
Inspection Date: Monday, October 07, 2013
Inspection Number: 2356193
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: 16
Number of High Priority Violations: 2
Number of Intermediate Violations: 5
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. Sushi chef/ Mongolian grill chef **Corrected On-Site**
23-09-4 Basic.Heavily Soiled reach-in cooler gaskets.
33-20-4 Basic.Heavy Grease on the ground and/or pad around grease receptacle. **. Repeat Violation**
10-07-4 Basic.In-use utensil stored in standing water less than 135 degrees Fahrenheit. 112 degreesf sushi/ Mongolian grill area
23-25-4 Basic.Moderate Build-up of grease/dust/debris on hood filters.
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. / cooks line cooler
51-18-4 Basic.No copy of latest inspection report available.
06-04-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed at room temperature. / Krab meat
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. / bulk produced dry storage
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food. Sushi Mongolian chef **Corrected On-Site**
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. -clams, mussels, krab125 -130 degrees recommended rapid reheat to 165 degrees f- reheated to 170-179 degrees f
22-22-4 Intermediate.Heavy Encrusted material on can opener blade.
27-23-4 Intermediate.Hot water at handwash sink does not reach 100 degrees Fahrenheit. / by dish machine
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. / sushi/ Mongolian cooks line **Corrected On-Site**
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. / re- educated gave written procedure
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / cooked breaded chicken, egg rolls in walk in cooler

Inspection For: HONG KONG SUPER BUFFET AT MELBOURNE
License Number: 1505135
License ID: 2979447
Inspection Visit ID: 4857311
Inspection Date: Monday, January 28, 2013
Inspection Number: 2256847
Visit Number: 2
Inspection Class: Food
Inspection Type: Complaint Full
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 High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: HONG KONG SUPER BUFFET AT MELBOURNE
License Number: 1505135
License ID: 2979447
Inspection Visit ID: 4788757
Inspection Date: Friday, October 12, 2012
Inspection Number: 2254090
Visit Number: 3
Inspection Class: Food
Inspection Type: Complaint Full
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: HONG KONG SUPER BUFFET AT MELBOURNE
License Number: 1505135
License ID: 2979447
Inspection Visit ID: 4810384
Inspection Date: Tuesday, October 02, 2012
Inspection Number: 2256847
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Administrative complaint recommended - Existence of critical violations found in an initial inspection require administrative action to ensure compliance.
Total Number of Violations: 15
Number of Critical/Risk Violations: 10
Number of Noncritical Violations: 5
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. Corn starch mix at 78 df
03A-07-1 Critical.- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Frog legs 54 df over 4 hours
03A-07-1 Critical.- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs 54 df over 4 hours
03A-07-1 Critical.- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Frog legs at 54 fd plus 4 hours
03A-07-1 Critical.- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shell eggs at 54 df over night
04-01-1 Critical.- Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler at 54 degress f plus
08A-24-1 Critical.- Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over beef in the walk in cooler
08A-28-1 Critical.- Observed food stored on floor. In the wzlk in cooler
12B-07-1 Critical.- Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink cup in a reach in cooler Corrected On Site.
13-03-1 Observed employee with no hair restraint. Corrected On Site.
15-32-1 Observed walk-in cooler gasket torn/in disrepair.
23-03-1 Observed build-up of grease on nonfood-contact surface. On the hood filters
33-16-1 Observed open dumpster lid.
34-09-1 Observed grease on the ground and/or pad around grease receptacle. Heavy stain

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4 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: HONG KONG SUPER BUFFET AT MELBOURNE
License Number: 1505135
License ID: 2979447
Inspection Visit ID: 4574282
Inspection Date: Tuesday, April 03, 2012
Inspection Number: 2154043
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: 4
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical. Observed dented/rusted cans. Owner discarded Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch at 80 plus degress Corrected On Site.
20A-09-1 Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. 0 ppm dishmachine
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Utencils in the dishroom hand sink Corrected On Site.

Inspection For: HONG KONG SUPER BUFFET AT MELBOURNE
License Number: 1505135
License ID: 2979447
Inspection Visit ID: 4500271
Inspection Date: Friday, December 30, 2011
Inspection Number: 2145875
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: 3
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
14-36-1 Violation: 14-36-1Observed gaskets/seals on cold holding unit in poor repair. Throught the facility
14-37-1 Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable.
22-17-1 Critical. Violation: 22-17-1Observed soiled reach-in cooler gaskets. All observed gaskets

Inspection For: HONG KONG SUPER BUFFET AT MELBOURNE
License Number: 1505135
License ID: 2979447
Inspection Visit ID: 4495878
Inspection Date: Tuesday, October 25, 2011
Inspection Number: 2145875
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: 22
Number of Critical/Risk Violations: 19
Number of Noncritical Violations: 3
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).
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. Chicken 51 degress fah in the snapple reach in cooler, egg rolls at 53 degress fahrenheit in the same cooler
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch mix at 85 degress fahrenheit on the cook line
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The 'snapple' reach in cooler is holding tc/phf at 51 degress fahrenheit or above
08A-04-1 Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. In the veggie walk in cooler. Over cream cheese in bus tubs
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken is stored over raw beef on speed racks in the walk in freezer
08A-27-1 Critical. Observed raw animal food stored over cooked food. Raw pork and chicken over a variety of ready to eat foods in the walk in cooler
08A-27-1 Critical. Observed raw animal food stored over cooked food. Raw pork and chicken on top of the reach in make box is stored above cleaned veggies below it
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. In dry rice, in cooked rice and in the cook line cooler to portion raw meats
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On the prep table with food near the dishroom
14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Throught the facility
14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
14-51-1 Observed nonfood-grade containers used for food storage. Non food grade bins used to hold chips
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm as tested
22-17-1 Critical. Observed soiled reach-in cooler gaskets. All observed gaskets
22-21-1 Critical. Observed soil buildup inside ice bin.
22-22-1 Critical. Observed encrusted material on can opener.
22-28-1 Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
31-09-1 Critical. Handwash sink not accessible for employee use at all times. Blocked by trys of food during after lunch prep near the dishroom
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
53A-19-1 Critical. Observed expired Food Manager Certification. Song Chen

Inspection For: HONG KONG SUPER BUFFET AT MELBOURNE
License Number: 1505135
License ID: 2979447
Inspection Visit ID: 4335581
Inspection Date: Wednesday, August 24, 2011
Inspection Number: 2089642
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: 8
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw pork and fish
08A-27-1 Critical. Observed raw animal food stored over cooked food. Raw chicken, pork , eggs, stored over clean prepped veggies in the walkin cooler
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
13-03-1 Observed employee with no hair restraint. Corrected On Site.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. At 0 ppm as tested, technition called, must manually sanitize all washware
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. On all the in use dish racks
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Front kitchen Corrected On Site.
37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.

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5 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: HONG KONG SUPER BUFFET AT MELBOURNE
License Number: 1505135
License ID: 2979447
Inspection Visit ID: 4220684
Inspection Date: Wednesday, June 08, 2011
Inspection Number: 2041311
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: HONG KONG SUPER BUFFET AT MELBOURNE
License Number: 1505135
License ID: 2979447
Inspection Visit ID: 4259360
Inspection Date: Thursday, June 02, 2011
Inspection Number: 2049886
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: 19
Number of Critical/Risk Violations: 16
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical. Observed 4 badly dented cans of mushrooms,vegitables,1 sweet milk
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch mixture operator states he made at 11 am recommend rapid chill
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Snapple RIC ambient temperature is 55F.
05-09-1 Critical. No conspicuously located thermometer in holding unit. Snapple RIC where potentially hazardous foods are stored
06-04-1 Critical. Observedraw chicken thawed at room temperature. 35F
08A-24-1 Critical. Observed sheet pans of saran wrapped raw chicken over raw breaded shrimp in walkin freezer
08A-26-1 Critical. Observed raw shrimp stored over ready-to-eat krab in cook line cooler. Corrected On Site.
08A-26-1 Critical. Observed containers of raw beef and shrimp stored over buckets of sauce that is only covered with saran wrap in the walkin cooler.
08A-29-1 Critical. Observed uncovered tea granuals in cabinets in holding unit/dry storage area. Corrected On Site.
09-04-1 Critical. Observed cook bare hand contact clean vegitables and establishment has no approved Alternative Operating Procedure in effect.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. COOK LINE
22-20-1 Critical. Observed moderatebuildup of slime in the interior of ice machine.
22-22-1 Critical. Observed HEAVY encrusted material on can opener.
22-28-1 Critical. Observed interior of cook line reach-in cooler heavily soiled with accumulation of food residue.
23-06-1 Observed build-up of food debris, dust or dirt on in cabinets under buffetts
23-06-1 Observed HEAVY build-up of food debris, on handles at hand sink and soap dispenser on cook line
35A-08-1 Critical. Observed several live flies in kitchen.
36-13-1 Observed heavy food/grease accumulated under cooking equipment. THROUGH OUT KITCHEN
41B-03-1 Critical. Observed unlabeled spray bottle. In cabinets at sushi bar

Inspection For: HONG KONG SUPER BUFFET AT MELBOURNE
License Number: 1505135
License ID: 2979447
Inspection Visit ID: 4220683
Inspection Date: Wednesday, April 06, 2011
Inspection Number: 2041311
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 Critical/Risk Violations: 11
Number of Noncritical Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical. Observed dented/rusted cans. /4 cans pinapple
02-13-2 Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
02-26-1 Critical. Working containers of food removed from original container not identified by common name. /bulk product
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /corn starch mixture-recommended rapid chill
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. /fried fish recommended rapid reheat to 165 degrees f. Employee removed from buffet
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. /tall reach in freezer and walk in 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. /bulk product
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. /knife sushi bar area. Repeat Violation.
13-03-1 Observed employee with no hair restraint. /sushi chef
14-51-1 Observed nonfood-grade containers used for food storage. /product in freezer and walk in cooler. Repeat Violation.
15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. / walk in shelving unsealed wood
16-03-1 Critical. Observed moderate accumulation of debris in warewashing machine and associated equipment.
21-03-1 Observed detergent and sanitizer mixed together improperly and used for wiping cloths. /in sushi area. Repeat Violation.
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. /sushi area. Repeat Violation.
24-06-1 Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. /knife in between reach in cooler and table cooks line Corrected On Site.
27-16-1 Critical. Hot water not provided/shut off at employee hand wash sink. /all employee hanwash sinks water temperatures ranging between 73 degrees f and 83 degrees f
29-18-1 Drain cover(s) missing. /by smoker
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. /dumping food product build up in handsink on cooks line
36-13-1 Observed heavy grease accumulated under cooking equipment.
51-18-1 No copy of latest inspection report. Repeat Violation. Repeat Violation.
53A-19-1 Critical. Observed expired Food Manager Certification.

Inspection For: HONG KONG SUPER BUFFET AT MELBOURNE
License Number: 1505135
License ID: 2979447
Inspection Visit ID: 3989335
Inspection Date: Tuesday, November 30, 2010
Inspection Number: 1980707
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: 12
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
08A-06-1 Critical. Self-service salad bar/buffet not provided with proper dispensing utensils. The rice in the steamer is not under a sneeze gaurd
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken is stored above raw beef,fish and pork in the walkin cooler
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Ride portioning spoon in room temp 80 degree fahrenheit water at the buffet
14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
14-51-1 Observed nonfood-grade containers used for food storage. All observed at the end of the cook line
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. At many locations
22-22-1 Critical. Observed encrusted material on can opener. Heavy buildup
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. On the cook line
36-11-1 Floors not maintained smooth and durable. The floor/entry ramp of the walkin cooler is not attached to the floor
37-10-1 Observed attached equipment soiled with accumulated grease. Hood and filters,moderate build up
37-11-1 Observed attached equipment soiled with accumulated dust. The inside of the walkin cooler doors are rusted heavily and no longer cleanable
51-18-1 No copy of latest inspection report.

Inspection For: HONG KONG SUPER BUFFET AT MELBOURNE
License Number: 1505135
License ID: 2979447
Inspection Visit ID: 4085040
Inspection Date: Wednesday, July 28, 2010
Inspection Number: 1928517
Visit Number: 2
Inspection Class: Food
Inspection Type: Complaint Full
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

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6 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: HONG KONG SUPER BUFFET AT MELBOURNE
License Number: 1505135
License ID: 2979447
Inspection Visit ID: 3868531
Inspection Date: Thursday, March 25, 2010
Inspection Number: 1928517
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Administrative complaint recommended - Existence of critical violations found in an initial inspection require administrative action to ensure compliance.
Total Number of Violations: 40
Number of Critical/Risk Violations: 28
Number of Noncritical Violations: 12
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
01B-14-1 Critical. Observed several BADLY dented cans of ketchup and soy sauce In the dry storage room.
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Food storage bins on the cook line
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Found bean sprouts in a box on the cook line at 67F. Cook says out 20 minutes. Repeat Violation.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked fish 123F buffett. Corrected On Site. Recommend to reheat to 165F.
05-06-1 Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site.
06-04-1 Critical. Observed raw frozen chicken thawed at room temperature. Kitchen. Repeat Violation. 10/08/09
08A-04-1 Critical. Observed clean chopped broccoli stored in the same box when it arrived in
08A-24-1 Critical. Observed uncovered sheet pans of raw chicken stored over uncovered sheet pan of raw beef,uncovered sheet pans of raw chicken stored over raw sheet pans of raw seafood in the walkin freezer
08A-26-1 Critical. Observed plastic recycle bags of raw pork stored next to cartons of ice cream in 2 door RIF on cook line. Repeat Violation. Repeat from 07/22/09 and 10/08/09
08A-26-1 Critical. Observed raw plastic recycle bag of pork stored over cooked egg rolls in the walkin cooler. Repeat Violation.
08A-26-1 Critical. Observed raw chicken stored over buckets of sauces
08A-28-1 Critical. Observed buckets of raw chicken on the floor of walkin cooler
08A-28-1 Critical. Observed cases 0f fish and a bucket of crab stored on floor of walkin freezer.
08A-29-1 Critical. Observed uncovered cooked chicken,sauces,clean diced vegitables in the walkin cooler. Repeat Violation. 07/22/09
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. BOWL USED FOR SCOOPING ICE OUT OF ICEMACHINE. Repeat Violation. 07/22/09
09-01-1 Critical. Observed improper use of bowl/plastic bowl being used as a scoop in the cooked rice. Corrected On Site. Repeat Violation. 07/22/09
12A-13-1 Critical. Observed waitstaff handling soiled dishes and not washing hands when scooping ice
12A-16-1 Critical. Observed employee cracking shell eggs and did not wash to scoop vegitables with scoop.
12A-16-1 Critical. Observed cracking eggs while where gloves and did not change gloves or washed hands when touching vegitables
12A-17-1 Critical. Observed employee improperly washing hands in 3 bay sink instead of hand washing sink
12B-06-1 Critical. Observed evidence of employee smoking in food preparation or other non-designated area. Ciggerate butt in employee toilet. Repeat Violation.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line. Repeat Violation. 07/22/09
13-03-1 Observed employee with no hair restraint. Sushi cook. Repeat Violation. 07/22/09
14-50-1 Observed a nonfood-grade basting brush used in food. Metal banded. Repeat Violation.
14-51-1 Observed plastic to go/grocery bags being used as food storage bags for raw pork in 2 door RIF in cook line.
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200 ppm prep/dish area. Corrected On Site.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
22-22-1 Critical. Observed HEAVY encrusted material on can opener BLADE. Repeat Violation. 07/22/09
22-27-1 Critical. Observed smoker is heavily encrusted with grease and/or soil deposits.
23-03-1 Observed heavy build-up of grease on hood filters. Repeat Violation. 07/22/09
23-05-1 Observed Heavy residue build-up on cook line shelves
23-06-1 Observed heavy build-up of food debris, on the walk9n cooler shelves
24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Plates at the buffett Corrected On Site. Repeat Violation. 07/22/09
32-07-1 Critical. Observed bathroom facility not clean/filty. Repeat Violation. 07/22/09
33-16-1 Observed open dumpster lid. Corrected On Site. Repeat Violation. 07/22/09 and 10/08/09
35B-15-1 Critical. Observed screen in door torn/in poor repair. Back screen door
36-13-1 Observed heavy grease accumulated under cooking equipment. Fryers
36-15-1 Observed heavy food debris accumulated on kitchen floor behind smoker and ovens.
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Over 200 ppm. Corrected On Site.

Inspection For: HONG KONG SUPER BUFFET AT MELBOURNE
License Number: 1505135
License ID: 2979447
Inspection Visit ID: 3796820
Inspection Date: Friday, October 30, 2009
Inspection Number: 1824378
Visit Number: 3
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: HONG KONG SUPER BUFFET AT MELBOURNE
License Number: 1505135
License ID: 2979447
Inspection Visit ID: 3788305
Inspection Date: Thursday, October 08, 2009
Inspection Number: 1919591
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: 18
Number of Critical/Risk Violations: 9
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. /cut melons on buffet/recommended rapid chill operator states out fot 1 hr
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / krab salad/recommended rapid chill
06-05-1 Critical. Observed potentially hazardous food thawed in standing water. /chicken prep sink Corrected On Site.
08A-20-1 Critical. Displayed food not properly protected from contamination. /green onions salad bar. Repeat Violation. Multiple
08A-28-1 Critical. Observed food stored on floor. /chicken walk in cooler. Repeat Violation. Multiple
08A-28-1 Critical. Observed food stored on floor. /walk in freezer chicken
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. /utilizing bowl in bulk product. Repeat Violation. Multiple
10-03-1 Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Repeat Violation. X 2
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation. Multiple
12B-03-1 Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. /chef cooks line
12B-06-1 Critical. Observed evidence of employee smoking in food preparation or other non-designated area. /cigarette butt in mop sink
14-31-1 Equipment or utensils not designed or constructed in a durable manner. /bamboo mat for sushi roll
14-50-1 Observed a nonfood-grade basting brush used in food. /for basting meat Corrected On Site. Mgr discarded
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. /sushi bar area
29-03-1 Observed water draining onto floor surface. /in hot water heater room
29-18-1 Drain cover(s) missing. /drain in hot water heater room
33-16-1 Observed open dumpster lid.
34-10-1 Observed excessive amount of boxes outside back door

Inspection For: HONG KONG SUPER BUFFET AT MELBOURNE
License Number: 1505135
License ID: 2979447
Inspection Visit ID: 3746851
Inspection Date: Wednesday, September 23, 2009
Inspection Number: 1867844
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: HONG KONG SUPER BUFFET AT MELBOURNE
License Number: 1505135
License ID: 2979447
Inspection Visit ID: 3569981
Inspection Date: Wednesday, July 22, 2009
Inspection Number: 1824378
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Admin. complaint recommended
Total Number of Violations: 7
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
08A-20-1 Critical. Violation: 08A-20-1Displayed food not properly protected from contamination. Some sauces and green onions not protected by sneezegaurd at buffet. Moved ounder sneezegaurd. Corrected On Site. /observed green onions still not properly protected by sneezeguard at buffet
08A-28-1 Critical. Violation: 08A-28-1Observed food stored on floor. Observed watermelons stored on floor in back walkin cooler. / observed chicken and other foods stored on the floor walk in cooler
09-05-1 Critical. Violation: 09-05-1Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Plastic bowls used in bulk containers and stored in container. /still utilizing plastic bowls
10-03-1 Violation: 10-03-1Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Dipperwell turned on. Corrected On Site. /observed dipper well off
10-07-1 Violation: 10-07-1Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit at sushi bar. /observed in use knife in standing water less than 135 degrees f
23-03-1 Violation: 23-03-1Observed heavy build-up of grease on hood filters. /hood filters still have heavy dripping grease
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. Training expired. /not completed or updated

Inspection For: HONG KONG SUPER BUFFET AT MELBOURNE
License Number: 1505135
License ID: 2979447
Inspection Visit ID: 3650517
Inspection Date: Wednesday, July 22, 2009
Inspection Number: 1867844
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 Critical/Risk Violations: 17
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. /sushi , spring rolls product
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /sushi roll will discard at 3 pm
05-09-1 Critical. No conspicuously located thermometer in holding unit. /sushi unit
05-09-1 Critical. No conspicuously located thermometer in holding unit. /in cooks line cooler
08A-20-1 Critical. Displayed food not properly protected from contamination. /green onions on buffet. Repeat Violation. /sent for a/c Corrected On Site.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. /fish over ice cream stand alone freezer
08A-28-1 Critical. Observed food stored on floor. /chicken and other foods on floor. Repeat Violation. /sent for a/c on 7/22/09
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. /walk in cooler 1
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. / utilizing plastic bowls dry product. Repeat Violation. / sent for a/c 9/22/09
10-03-1 Observed in-use utensil used with moist food not stored in running water of sufficient velocity. /dipper well off. Repeat Violation. Sent for a/c 7/22/09 Corrected On Site.
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. /knife sushi bar. Repeat Violation. /sent for administrative request 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 glives Corrected On Site.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. /by rice
13-03-1 Observed employee with no hair restraint. /all cooks in kitchen and sushi line
15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces/1 missing For reporting purposes only.
22-22-1 Critical. Observed heavily encrusted material on can opener.
23-03-1 Observed heavy build-up of dripping grease on hood filters. Repeat Violation. Sent for a/c on 7/22/09
24-11-1 Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
27-17-1 Critical. Water pressure lacking at fixtures that require the use of water. /employee handsink front cooks line
32-07-1 Critical. Observed employee bathroom facility not clean. /filthy
35A-08-1 Critical. Observed live flies in kitchen. /dishmachine area
41A-07-1 Critical. Observed container of medicine improperly stored. /hydroxy cut/cold medicine stored on microwave
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. Repeat Violation. Sent for a/c on 7/23/09

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3 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: HONG KONG SUPER BUFFET AT MELBOURNE
License Number: 1505135
License ID: 2979447
Inspection Visit ID: 3569980
Inspection Date: Thursday, May 21, 2009
Inspection Number: 1824378
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: 10
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
08A-20-1 Critical. Displayed food not properly protected from contamination. Some sauces and green onions not protected by sneezegaurd at buffet. Moved ounder sneezegaurd. Corrected On Site.
08A-28-1 Critical. Observed food stored on floor. Observed watermelons stored on floor in back walkin cooler.
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. Plastic bowls used in bulk containers and stored in container.
10-03-1 Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Dipperwell turned on. Corrected On Site.
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit at sushi bar.
22-17-1 Critical. Observed soiled reach-in cooler gaskets. On cook's lune reachins and on 1 door reachin in sushi bar area.
23-03-1 Observed heavy build-up of grease on hood filters.
28-02-1 Critical. Condensation or other drainage not disposed of according to law in meat cooler, condensation dripping into a pail.
36-22-1 Observed floor area(s) covered with standing waterin kitchen.
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. Training expired.

Inspection For: HONG KONG SUPER BUFFET AT MELBOURNE
License Number: 1505135
License ID: 2979447
Inspection Visit ID: 3196221
Inspection Date: Monday, December 08, 2008
Inspection Number: 1676091
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: 12
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
02-13-2 Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
02-17-1 Critical. Establishment not maintaining shellstock tags for 90 days. Establishment must provide 90 days worth of shellstock tags at next unannounced visit as required.
06-05-1 Critical. Observed potentially hazardous food thawed in standing water. Observed shrimp thawing in standing water. Corrected On Site.
08A-28-1 Critical. Observed food stored on floor in walkin freezer.
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. Bowls used as scoops in bulk food containers.
22-17-1 Critical. Observed soiled reach-in cooler gaskets.
22-20-1 Critical. Observed buildup of slime in the interior of ice machine.
23-03-1 Observed heavy build-up of grease on hood filters.
29-08-1 Plumbing system in disrepair. Handwashing sink at cook's line backed up,draining very slow.
35B-15-1 Critical. Observed screen in door torn/in poor repair.
37-04-1 Observed wall 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.

Inspection For: HONG KONG SUPER BUFFET AT MELBOURNE
License Number: 1505135
License ID: 2979447
Inspection Visit ID: 3196222
Inspection Date: Tuesday, July 01, 2008
Inspection Number: 1676092
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: 4
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
05-09-1 Critical. No conspicuously located thermometer in holding unit.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw beef stored over vegetables in walkin cooler. Corrected On Site.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees in kitchen and at sushi bar.
36-11-1 Floors not maintained smooth and durable on cook's line; ome grout around tiles very low, floor not smooth.

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1 Food Service Inspection for July 1, 2007 - June 30, 2008
Inspection For: HONG KONG SUPER BUFFET AT MELBOURNE
License Number: 1505135
License ID: 2979447
Inspection Visit ID: 2881332
Inspection Date: Monday, October 08, 2007
Inspection Number: 1556959
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: 12
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
08A-23-1 Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw beef, pork and chicken stored above ready to eat vegetables in walkin cooler.
08A-28-1 Critical. Observed food stored on floor in freezer.
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area in freezer.
12B-02-1 Critical. Observed employee eating in a food preparation or other restricted area. Employee drink on prep table in kitchen.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Cutting board used for prepping/cutting chicken has a hole in cutting board.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
23-03-1 Observed Heavy build-up of grease on hood filters.
31-08-1 Critical. Hand sink missing in food preparation room or area. Handsink fell off wall to the left of cook's line.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees at employee bathroom sink.
36-15-1 Observed food debris accumulated on freezer floor.
37-20-1 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge.
45-35-1 Critical. No current hood fire suppression system inspection report available.

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2 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: HONG KONG SUPER BUFFET AT MELBOURNE
License Number: 1505135
Inspection Date: Tuesday, January 09, 2007
Inspection Number: 1514405
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: HONG KONG SUPER BUFFET AT MELBOURNE
License Number: 1505135
Inspection Date: Friday, December 08, 2006
Inspection Number: 1514405
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: 30
Number of Critical/Risk Violations: 17
Number of Noncritical Violations: 13
Details
5 risk violations 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.”
2 critical violations of code 05 which requires:
  • “Thermometers provided and conspicuously placed.”
1 critical violation of code 06 which requires:
  • “Potentially hazardous food properly thawed.”
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.”
1 violation of code 10 which requires:
  • “In use food dispensing utensils properly stored”
2 violations of code 15 which requires:
  • “Non-food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
4 violations of code 23 which requires:
  • “Non-food contact surfaces clean.”
1 violation of code 36 which requires:
  • “Floors properly constructed, clean, drained, coved”
2 violations of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
2 violations of code 38 which requires:
  • “Lighting provided as required. Fixtures shielded”
3 critical violations of code 45 which requires:
  • “Fire extinguishers - proper and sufficient (For Reporting Purposes Only)”
1 violation of code 51 which requires:
  • “Other conditions sanitary and safe operation”

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Hong Kong Super Buffet At Melbourne in West Melbourne 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 West Melbourne's Hong Kong Super Buffet At 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.

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 Hong Kong Super Buffet At Melbourne 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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