Aklan Buffet
Last inspected: Oct 18, 2023
14
Score
Aklan Buffet appears in inspection records five times, starting in 2022. Aklan Buffet was last inspected on Oct 18, 2023. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record. Note that Aklan Buffet's inspection history hasn't been updated since Oct 18, 2023; current conditions may have shifted from what the file shows.
Things have been moving the wrong way, with the rolling count rising from around eight violations to closer to 24 violations per visit.
Looking across the full record, “certified food manager or person” is the recurring theme, flagged three times.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. The pattern in the record is worth a careful look.
5
Inspections
4
Critical latest
8
Major latest
12
Minor latest
Inspection History
Oct 18, 2023
Complaint Full
4 critical violations. 8 major violations. 12 minor violations.
View 24 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed flying insect killer spray next to plastic container with oil and vinegar located next to prep table.
41-05-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked spinach (110F - Hot Holding); cooked pork (113F - Hot Holding) As per manager less than four hours. Employee reheated.
03B-01-6
High Priority - Displayed food not properly protected from contamination. Rice cookers not protected in customer area.
08B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. New hood system being installed and equipment layout was changed.
51-16-7
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jose, marlon.
53B-13-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed sealing machine soiled, reach in cooler, Can opener.
22-02-4
Intermediate - No cold running water at three-compartment sink.
27-06-4
Intermediate - No monitoring of buffet/salad bar by employee trained in safe operating procedures. Customers walk in to the prep area and handle food, manager did not monitor the process.
08B-05-4
Basic - Cardboard used to line floors .
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean Pots stored on floor under the prep table.
24-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Observed three compartment sink and hand wash sink not sealed.
14-23-4
Basic - Floor-mounted equipment that is not easily movable is not sealed to the floor and has legs that provide less than a 6-inch clearance between the floor and equipment. Observed prep table with stored utensils.
14-66-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed boxes of teaspoons and napkins stored on floor.
25-06-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Kitchen.
29-20-5
Basic - Uncleanable knife block in use to store knives.
14-55-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed plastic spoons, Forks, knives unwrapped located next to the register.
25-02-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
14
Sep 1, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
45
Mar 1, 2023
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - No probe thermometer provided to measure temperature of food products. Thermometer damage
05-08-4
Basic - Accumulation of debris in three-compartment sink. **Corrected On-Site**
16-07-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Floor soiled/has accumulation of debris. Observed accumulation of food debris underneath kitchen stem table.
36-73-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer inside most kitchen coolers.
05-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
61
Jan 4, 2023
Complaint Full
2 major violations. 7 minor violations.
View 9 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
50
Oct 28, 2022
Routine - Food
2 critical violations. 1 major violation. 11 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw cooked pork over raw pork. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked fish 108 f cooked pork 128 f stem table. food was Reheat to 170 f in the microwave. **Corrective Action Taken**
03B-01-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Repeat Violation**
11-07-5
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen area. **Corrected On-Site**
36-32-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. **Corrected On-Site**
24-26-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Floor soiled/has accumulation of debris. Observed food debris underneath kitchen 3 compartment sink.
36-73-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Mod ambient thermometer inside kitchen cooler.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of dusted on top of all kitchen equipment.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front hot line area.
22-16-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
39
Frequently Asked Questions
When was Aklan Buffet last inspected?
The most recent health inspection at Aklan Buffet on file is from Oct 18, 2023. The public record contains five inspections in total.
What is the most common violation at Aklan Buffet?
Across the inspection record, “certified food manager or person” has been cited three times, more than any other issue at Aklan Buffet.
How does Aklan Buffet compare to other restaurants in Miami?
Aklan Buffet most recently scored 14 out of 100, which is lower than the Miami average of 74.
Has Aklan Buffet's inspection record improved over time?
No. Recent inspections at Aklan Buffet have averaged around 24 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Aklan Buffet means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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