KOY WAN HIBACHI BUFFET Inspection – May 21, 2025

High Priority 3

#4High Priority35A-02-7

High Priority – Live, small flying insects found. -1 small flying insects on outside of plastic container near dessert area of buffet. None found on food products. **Warning**

Warning

#5High Priority50-17-3

High Priority – Operating with an expired Division of Hotels and Restaurants license. -expired 4-1-25.

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -krab, volcano mix (46F – Cold Holding); noodles (46F – Cold Holding); tuna (46F – Cold Holding); in from walk-in cooler less than 4 hours. Operator adjusted cooler, ambient temperature dropped 4 degrees by end of inspection. Operator will monitor. -cut cabbage 71 on counter by cook line less than 4 hours. **Corrective Action Taken** **Warning**

Corrective Action TakenWarning

Intermediate 1

#7Intermediate52-03-4

Intermediate – Establishment advertised crab on menu/menu board but served imitation crab. -buffet sign states Crab Rangoon. Per operator, made with imitation crab. Operator changed sign during inspection. **Corrected On-Site**

Corrected On-Site

Basic 3

#1Basic14-11-5

Basic – Equipment in poor repair. -walk-in cooler door at front of cook line rusted, peeling metal.

#2Basic10-12-5

Basic – In-use ice scoop stored on soiled surface between uses. -soiled water in bottom of bucket holding ice scoops.

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -behind hibachi grill, soiled with food debris and grease. -shelves, old beer line equipment on wall in front walk-in cooler. -grease on hood above right side woks.

Florida Food Watch