DirtyFLRestaurant Inspection Data

SUPER BUFFET ST PETE

SUPER BUFFET ST PETE has 2 health inspections on file for its SAINT PETERSBURG location, with an overall rating of 2.6/5. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 2 reports on file

1035 62 AVE N, SAINT PETERSBURG 33702

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 2 health inspection reports

All Inspection Reports

3/20/2026· 3w ago

Visit ID: 13653531

Met Inspection Standards

4 basic

  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Wall behind three compartment sink at cook line. Warning - From follow-up inspection 2026-03-20: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Warning - From follow-up inspection 2026-03-20: **Time Extended**
  • 06-01-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Salmon on sheet pan thawing on back counter Warning - From follow-up inspection 2026-03-20: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2026-03-20: **Time Extended**

3/17/2026· 1mo ago

Visit ID: 13624395

Follow-up Inspection Required

5 high, 3 int, 7 basic

  • 36-24-5:Basic - Hole in or other damage to wall. Wall behind three compartment sink at cook line. Warning
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Warning
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Warning
  • 08B-12-5:Basic - Stored food not covered. Box of Crab lets in walk in freezer not covered. Employee covered Corrected On-Site Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Salmon on sheet pan thawing on back counter Warning
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. On cutting board at sushi station Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw beef in walk-in cooler over top of washed and ready to eat cut leafy greens.employee moved Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Wok station garlic in oil (62F - Cold Holding) was made yesterday Employee discarded Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet Cole slaw (55F - Cold Holding); cucumber salad with cubed tomatoes (51F - Cold Holding); seafood salad -crab (50F - Cold Holding) Filled bottom with new ice to bottom Cook line - inside small container front of wok station garlic in oil (62F - Cold Holding) made yesterday **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet cooked shrimp with green peppers (102F - Hot Holding); cooked shrimp with onions (105F - Hot Holding) Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Front hibachi area. Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Front hand wash sink used to cleaned sushi mat Warning
  • 16-28-4:Intermediate - Two-compartment sink used for warewashing. Observed dishwasher attendant washing dishes then rinse dishes then put them on the shelf without sanitizing them. Educated how to use three compartment sink in Spanish. Also sent DBPR Form HR 5025-510. Warning