Deerfield-News.com-Deerfield Beach, Fl-Readers have raised questions about the connections of who operates local Asian buffet restaurants. With the closure, last week of “Asian Buffet and Grill” for the fifth time under the license they have, has raised questions of what is needed to lose one’s license permanently and who they are affiliated with? We are and will make the needed inquiry and see if there are loopholes allowing these “Bad Operators” who pose a health risk to residents and tourists who may not know better.
For those who remember we had several severe issues with the Asian Buffet restaurant located in the Deerfield Beach Mall.tThey were caught taking food from the dumpsters and serving it.
For those that missed it, here is our most recent post from last week covering their most recent closure due to a double failure of their inspections.
From 6-21-2019- Deerfield-News.com-Deerfield Beach, Fl-Broward Counties most inspected and closed restaurant, again has been closed by the DBPR. Asian Buffet and Grill has won the award for the dirtiest restaurant in Broward and leads with the most “Temporary Closures”, which make one wonder why these folks are allowed to operate a restaurant. This place truly is a health danger to the public and tourists in Deerfield Beach who do not know better but, deserve better.
Primary Status: Current Secondary Status: Active
Location Address: 240 S FEDERAL HIGHWAY
DEERFIELD BEACH, FL 33441
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 06/20/2019 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. 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.
35A-03-4 Basic – Dead roaches on premises. 13 dead roaches by prep sink on cookline area 1 dead roach inside glass door cooler 6 dead roaches by rice pots 4 dead roaches by flip top cooler by cookline 2 dead roaches on top of flip top cooler on cookline 1 dead roach by prep table by fryer I dead roach on floor by rack on cookline by ovens 1 dead roach on food containers storage shelving 6 dead roaches under prep sink on cookline 1 dead roach under dish machine 1 dead roach by handwash sink in dishwashing area 3 dead roaches by produce walk in cooler 1 roach squeezed between walk-in cooler door frame 2 dead roaches by walk in freezer 4 dead roaches by water melon storage near back door 6 dead roaches in employee restroom near prep area 4 dead roaches by water heater 5 dead roaches behind rice storage shelving 1 dead roach by kitchen entry **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. Drinks removed. **Warning**
14-11-4 Basic – Equipment in poor repair. Homemade scoop out of plastic bottle. Discarded. **Corrected On-Site** **Warning**
36-22-4 Basic – Floor area(s) covered with standing water. In cookline, prep area, dishwashing area and sushi bar. **Repeat Violation** **Warning**
23-19-4 Basic – Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Exterior cooler doors soiled **Warning**
08B-38-4 Basic – Food stored on floor. Oil bottles stored on floor. Bottle removed. **Corrected On-Site** **Warning**
36-47-5 Basic – Hood soiled with accumulated grease, dust or food debris. Walk-in cooler walls soiled. **Warning**
10-12-4 Basic – In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of soiled ice machine **Warning**
10-02-4 Basic – In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored hanging from garbage can at cookline. Tongs sent to wash. **Corrected On-Site** **Warning**
08B-13-4 Basic – Stored food ( prepped onions) not covered in walk-in cooler. Foods covered. **Corrected On-Site** **Warning**
08B-17-4 Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over roast pork at walk-in cooler. Foods moved and properly stored. **Warning**
21-12-4 Basic – Wet wiping cloth not stored in sanitizing solution between uses throughout establishment. **Warning**
02D-01-5 Basic – Working containers of food removed from original container not identified by common name. Flour, salt and sugar containers in dry storage not labeled. **Warning**
01B-01-4 High Priority – Dented/rusted cans present. See stop sale. Dented can strawberries glaze at the seam. **Warning**
35A-02-5 High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. 1 live flying insect in meat grinder tray in prep area landing in food contact surface. 11 live flies by sushi bar area, 1 live fly landed on top of sushi roll **Warning**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Krab 47-48°; shrimp 48°F;shrimp 49°F; and corn 51°F at cookline flip top cooler. Added ice to foods. **Corrective Action Taken** **Warning**
08A-05-4 High Priority – Raw animal food stored over ready-to-eat food. Raw shrimp over celery at flip top cooler at cookline. Foods moved and properly stored. **Corrected On-Site** **Warning**
35A-05-4 High Priority – Roach activity present as evidenced by live roaches found. 2 live roaches in rice container on cookline 1 live roach under cookline 1 live roach under prep sink on cookline 3 live roaches on pipe behind flip top cooler at cookline 1 live roach under dish table in dishwashing area 3 live roaches in employee restroom near prep area 1 live roach on prep table in rear prep area **Warning**
01B-13-4 High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Observed live fly landed on top of sushi roll at sushi bar. **Warning**
22-20-4 Intermediate – Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
03D-15-4 Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Noodle from 81-87° at 2:24 to 81-82 F at 3:27 (cooling since 1:30) at walkin cooler in covered plastic container. Food uncovered. Chicken from 119-126°F at 2:15 to 91-102F at 3:24 (cooling since 2:00) at cookline. Cooling at ambient temperature . At current rate of cooling food will not reach 70F within 2 hr. F forced closures in ood placed inside walkin cooler. **Corrective Action Taken** **Warning**
31A-03-4 Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Equipment stored inside handwash sink at cookline. Obstruction removed. **Corrected On-Site** **Warning**
01C-05-4 Intermediate – Oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**