BUFFET CITY
South Cleveland Avenue
Fort Myers, Florida, 33907
Lee County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 4/24/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 33-20-4:Basic - - From initial inspection : Basic - Grease on the ground and pad around grease receptacle. Warning - From follow-up inspection 2025-04-24: **Time Extended**
Food safety inspection conducted on 4/24/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 2/21/2025
High Priority
4
Intermediate
4
Basic
7
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine at kitchen. Warning
- 08B-38-4:Basic - Food stored on floor. Potatoes and oil stored on floor at cook line. Warning
- 33-20-4:Basic - Grease on the ground and pad around grease receptacle. Warning
- 14-36-5:Basic - Interior of ice machine broken at server station at left side of restaurant entrance. Warning
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination at near by plate storage. Operator voluntarily discarded. Corrected On-Site Warning
- 08B-12-5:Basic - Stored food not covered. Open rice bag not covered at dry storage. Operator covered rice bucket. Corrected On-Site Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw tilapias thawing in standing water at prep sink. Operator placed raw tilapias under running water Corrected On-Site Warning
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. At dry storage; 4 orange mandarin cans, one ketchup cans, and one pizza sauce cans are dented. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line; Raw chicken and raw shrimp stored over cooked imitation crab. Operator removed imitation crab to proper storage. Corrected On-Site Warning
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cookline; cooked noodle (49F - Cold Holding) Per operator cooked noodle placed in reach-in cooler for 3 hours.Operator removed cooked noodle to freezer. **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Corrected On-Site Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked with mop buckets at back of the kitchen. Operator removed mop buckets. Corrected On-Site Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at employee bathroom at kitchen.operator provided paper towels. Corrected On-Site Warning
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees training expired on 11/20/2024. Warning
Food safety inspection conducted on 2/21/2025 revealed 15 total violations (4 high priority, 4 intermediate, 7 basic).
Inspection on 11/12/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 45-02-4:- From initial inspection : Portable fire extinguisher gauge in red zone by kitchen entrance. For reporting purposes only. - From follow-up inspection 2024-11-12: **Time Extended**
Food safety inspection conducted on 11/12/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/5/2024
High Priority
4
Intermediate
2
Basic
7
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine at server station. Warning
- 14-01-5:Basic - Bowls with no handle used to dispense flour and sugar at dry storage. Operator removed the bowls. Corrected On-Site Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on prep area at sushi bar. Discussed operator employee removed her cell phone. Corrected On-Site Warning
- 14-11-5:Basic - Equipment in poor repair. Sushi reach in cooler sliding windows broken. Warning
- 08B-12-5:Basic - Stored flour and sugar not covered at dry storage. Operator closed flour and sugar. Corrected On-Site Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. In Walk-in cooler 80 pounds of frozen raw tuna placed for thawing in ROP package. Discussed with operator about proper fish thawing methods in ROP package. Operator removed all raw tuna from ROP package for thawing in Walk-in cooler. Corrected On-Site Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In dry storage; sugar and salt removed from original containers, not identified with by common names. Warning
- 22-41-4:High Priority - Dishmachine (chlorine 00ppm)sanitizer not at proper minimum strength. Operator discontinued use of dishmachine for sanitizing and set up triple sink (chlorine 100ppm) until dishmachine is repaired and sanitizing properly. **Corrective Action Taken** Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Reach in cooler at cook line; raw chicken stored over cooked vegetables. Operator removed cooked vegetables to proper storage. Raw shell eggs stored over wing sauce. Operator stored raw shell eggs to bottom shelf. In Walk-in cooler; raw beef stored over raw chicken. Operator removed raw chicken to bottom shelf. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Reach in cooler at sushi bar; raw salmon (48F - Cold Holding); raw tuna (47F - Cold Holding) Per operator items placed in Reach in cooler two hours before inspection. Operator removed items to another Reach in cooler. **Corrective Action Taken** Warning
- 41-10-4:High Priority - Toxic substance/chemical containers improperly stored next to sugar container at server station. Operator removed chemical containers to proper storage. Corrected On-Site Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink near by dry storage blocked with cart. Operator removed the cart. Corrected On-Site Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink at sushi bar. Operator provided soap. Corrected On-Site Warning
- 45-02-4:Portable fire extinguisher gauge in red zone by kitchen entrance. For reporting purposes only.
Food safety inspection conducted on 11/5/2024 revealed 14 total violations (4 high priority, 2 intermediate, 7 basic).
Inspection on 5/29/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl with no handle used to dispense rice. Operator removed the bowl. Corrected On-Site
- 10-17-4:Basic - In-use knife stored in cracks between pieces of equipment at cook line. Operator removed knife. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed wiping cloth. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry at server station.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over cabbage and mushroom at first reach-in cooler by cook-line close to triple sink. Operator removed raw chicken and placed it at bottom shelf. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used to store dirty food containers at hibachi station. Operator removed dirty containers. Corrected On-Site
Food safety inspection conducted on 5/29/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 2/2/2024
High Priority
2
Intermediate
3
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Observed: Bowl or other container with no handle used to dispense food. In kitchen no handle bowl used in sugar container. Operator removed it and replaced it with scoop. Corrected On-Site Priority: Basic
- 02B-01-5:Intermediate - Observed: Buffet does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed sushi bar no identify raw sushi. Operator separated raw sushi from cook one and put sign on them. Corrected On-Site Priority: Intermediate
- 22-49-4:High Priority - Observed: Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher use 00ppm chlorine. Operator called service, set up triple sink to sanitize dishes with 100ppm chlorine. Ecolab technician arrived and fixed the dishwasher machine at time of Inspection. Chlorine 50ppm. Corrected On-Site Priority: High Priority
- 10-17-4:Basic - Observed: In-use knife/knives stored in cracks between pieces of equipment. Observed in kitchen knife stored between reach-in cooler. Operator removed it to correct storage. Corrected On-Site Priority: Basic
- 31B-04-4:Basic - Observed: No handwashing sign provided at a hand sink used by food employees. Observed at sushi bar no handwashing sign available. Operator provided sign at time of Inspection. Corrected On-Site Priority: Basic
- 31B-02-4:Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Observed sushi bar hand washing sink has no paper towel. Operator provided paper towel at time of Inspection. Corrected On-Site Priority: Intermediate
- 31B-03-4:Intermediate - Observed: No soap provided at handwash sink. Observed sushi bar has no soap at handwashing sink. Operator provided soap. Corrected On-Site Priority: Intermediate
- 14-86-1:High Priority - Observed: Non-food grade paper/paper towel used as liner for food container. Observed at sushi bar used non food grade paper towel between raw salmon storage. Operator removed all paper towel from salmon storage. Corrected On-Site Priority: High Priority
- 25-06-4:Basic - Observed: Single-service articles not stored inverted or protected from contamination. Observed single-service articles not stored inverted. Operator properly corrected storage. Priority: Basic
- 42-03-5:Basic - Observed: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed drill with paint mixer stored in kitchen. Discussed operator removed it to correct storage. Corrected On-Site Priority: Basic
Food safety inspection conducted on 2/2/2024 revealed 10 total violations (2 high priority, 3 intermediate, 5 basic).
Inspection on 11/14/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting on the dishes near the ware washing station. Warning - From follow-up inspection 2023-11-14: **Time Extended**
Food safety inspection conducted on 11/14/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 9/7/2023
High Priority
1
Intermediate
5
Basic
6
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine in the rear of the building. Warning
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles on multiple reach in cooler. Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation on multiple personal during food preparations. The operator had team members to place on hair restraints. Corrected On-Site Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting on the dishes near the ware washing station. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust on gaskets at multiple reach in cooler. Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish thawing in standing water. Warning
- 03F-02-5:High Priority - 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 on the sushi rice. Operator placed the time mark on the sushi rice. Warning
- 11-27-4: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. Emailed to operator and had them to hang up for team members to see. **Corrective Action Taken** Warning
- 53A-03-7:Intermediate - Food manager certification expired for Nai Rong Li 07/31/2018. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ for Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times do to cart in front of the hand washing sink near the ice machine. Operator removed the cart. Corrected On-Site Warning
- 11-26-1: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. Emailed form to operator and explained that one form per each employee. **Corrective Action Taken** Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked on the containers of cooked noodles, boiled eggs, cooked beef and cooked shrimp in the walk in cooler. Warning
Food safety inspection conducted on 9/7/2023 revealed 12 total violations (1 high priority, 5 intermediate, 6 basic).