DirtyFLRestaurant Inspection Data

BUFFET CITY

Food safety records indicate BUFFET CITY in ST PETERSBURG has 6 inspections with a 1.5/5 overall rating. Food safety practices have remained consistent.

Last inspection: 2 weeks ago · 6 reports on file

1030 58 ST N

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 6 health inspection reports

All Inspection Reports

2/20/2026· 2w ago

Visit ID: 13635159

Follow-up Inspection Required

2 high, 3 int, 7 basic

  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -walk in cooler door handles soiled with food debris Repeat Violation - From follow-up inspection 2026-02-20: **Time Extended**
  • 32-12-6:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2026-02-20: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -water heater that heats water to front half of building is not heating water. Water from all sinks in front half of building is temping at 74F. -door on sushi cooler broken with large hole in it - From follow-up inspection 2026-02-20: Water heater has been fixed and heating water properly. Temped at 105F. Sushi cooler door was replaced but replacement isn't long enough to fully close cooler when shut. **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -floors soiled throughout kitchen -floors and walls soiled in walk in coolers and freezers - From follow-up inspection 2026-02-20: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup on floors and walls of walk-in freezer. - From follow-up inspection 2026-02-20: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in coolers throughout kitchen interior/shelves have accumulation of soil residues. Repeat Violation - From follow-up inspection 2026-02-20: **Time Extended**
  • 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry in wait station area. Repeat Violation - From follow-up inspection 2026-02-20: **Time Extended**
  • 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored over raw fish in walk in cooler Operator switched order of storage Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2026-02-20: -raw chicken and raw beef stored above containers of sauces in walk in cooler Operator moved containers. Admin Complaint Corrected On-Site
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line: fried chicken (48F - Cold Holding) Uncovered to allow to cool, I checked it again before leaving 4 hours later and it was still at 48F. Stop sale issued. - From follow-up inspection 2026-02-20: In walk in coolers Raw beef 41F Cold Holding, raw chicken 48 F Cooling, cooked ribs 57F Cooling, raw oysters 41F Cold Holding, Cooked noodles 44F Cold Holding Reach in coolers on cook line Cooked noodles 50F Cold Holding, raw chicken 43F, cooked shrimp 41F, cut cabbage 43F, fried chicken 43F Operator voluntarily discarded both containers of noodles, as they could jot determine how long they'd been out of temperature or if they had properly cooled. Admin Complaint **Corrective Action Taken**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. -some tags did not have date mark on them of last day served. Repeat Violation - From follow-up inspection 2026-02-20: **Time Extended**
  • 01C-02-4:Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator was only able to provide oyster tags dating back to 1/8/26 - From follow-up inspection 2026-02-20: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards stained - From follow-up inspection 2026-02-20: **Time Extended**

2/18/2026· 3w ago

Visit ID: 10921625

Follow-up Inspection Required

5 high, 8 int, 13 basic

  • 32-09-5:Basic - A minimum of one bathroom facility is not availab le for public use. -restrooms are currently having plumbing repairs done and are taped off and closed to the public. There is a restroom in back of kitchen for employee use only with one toilet and one hand sink. Repair person completed repairs during inspection and restrooms are back open to the public and operating properly. Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -walk in cooler door handles soiled with food debris Repeat Violation
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler on right used for storing raw meat and seafood has ambient temperature of 60F. Operator says it froze over. Items that have been stored in there are temping 43F and below, other items were prepped today and cooling. Operators are moving all temperature sensitive foods to the other walk in cooler that is functioning properly until this one is fixed. -sliding door reach in cooler is not holding food in-temp. Operators removed foods and put in walk in freezer to cool. Stop sales issued on foods that were out of temp when I got here and remained out of temp.
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 14-11-5:Basic - Equipment in poor repair. -water heater that heats water to front half of building is not heating water. Water from all sinks in front half of building is temping at 74F. -door on sushi cooler broken with large hole in it
  • 36-22-4:Basic - Floor area(s) covered with standing water. -employee restroom in kitchen -utility area in kitchen near employee restroom Operator mopped areas Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -floors soiled throughout kitchen -floors and walls soiled in walk in coolers and freezers
  • 08B-38-4:Basic - Food stored on floor. -boxes of food stored on floor under storage shelves in walk in freezers Repeat Violation
  • 14-69-4:Basic - Ice buildup on floors and walls of walk-in freezer.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi coolers do not have ambient thermometers.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -at hand sink in sushi bar
  • 22-16-4:Basic - Reach-in coolers throughout kitchen interior/shelves have accumulation of soil residues. Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry in wait station area. Repeat Violation
  • 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. -using bleach not approved for food contact surfaces in sanitize buckets Operator got proper bleach from store and remade sanitize buckets Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored over raw fish in walk in cooler Operator switched order of storage Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler on cook line: fried chicken (48F - Cold Holding) Uncovered to allow to cool, I checked it again before leaving 4 hours later and it was still at 48F. Stop sale issued. Squid salad (60F - Cooling, retemped at 57F) Thawing in kitchen, operator moved to cold holding unit in sushi bar. I advised them to uncover it to allow for proper cooling but they did not. Retemped 4 hours later at 57F. Stop sale issued. marinating raw chicken (48F - Cooling, retemped at 49F) in reach in sliding door cooler at kitchen entrance, retemped 4 hours later and had not cooled.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line: fried chicken (48F - Cold Holding) Uncovered to allow to cool, I checked it again before leaving 4 hours later and it was still at 48F. Stop sale issued.
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. fried chicken (48F - Cold Holding) Uncovered to allow to cool, I checked it again before leaving 4 hours later and it was still at 48F. Stop sale issued. Squid salad (60F - Cooling, retemped at 57F) Thawing in kitchen, operator moved to cold holding unit in sushi bar. I advised them to uncover it to allow for proper cooling but they did not. Retemped 4 hours later at 57F. Stop sale issued. marinating raw chicken (48F - Cooling, retemped at 49F) in reach in sliding door cooler at kitchen entrance, retemped 4 hours later and had not cooled. Stop Sale issued
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. -some tags did not have date mark on them of last day served. Repeat Violation
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator was only able to provide oyster tags dating back to 1/8/26
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw beef (59F - Cooling) in walk in cooler, operator moved to walk in cooler covered on bottom shelf despite me advising they move it to freezer. Retemped at 58F. Operator moved to freezer to rapid cool
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards stained
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -steel wool storing in hand wash sink at kitchen entrance. Operator removed. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink -at kitchen entrance. -at sushi bar Operator put soap out. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -operator could not find written procedures for using time as a public health control. I emailed paperwork and filled out during inspection. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -All hand wash sinks in establishment except one in back of kitchen near employee restroom lack hot water and are temping at 74F.

8/26/2025· 6mo ago

Visit ID: 13501214

Met Inspection Standards

5 high, 4 int, 15 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in rice bins Repeat Violation
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Accumulation of grease behind cook line Repeat Violation
  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Sticky tape hanging from ceiling in kitchen over prep sinks
  • 08B-38-4:Basic - Food stored on floor. Cooking oil on floor on cook line Repeat Violation
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. In front of wok station Repeat Violation
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in flour, cornstarch, msg bins
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in 82F water at hibachi station, water emptied **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelves soiled Walk in cooler fan overs soiled Cooler gaskets soiled Repeat Violation
  • 33-16-4:Basic - Open dumpster lid.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets on floor in kitchen and behind sushi bar
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. At wait station
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler, order corrected Corrected On-Site Repeat Violation
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Unpackaged raw chicken over dumplings in walk in freezer
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet: cut romaine (55F - Cold Holding), removed and replaced with new product Corrected On-Site Repeat Violation
  • 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 and the time removed from temperature control cannot be determined. Time mark at sushi buffet counter indicates 10-2, 2-6, 6-10. Per operator, times are not updated as fishes are replaced
  • 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: grilled squid (91F - Hot Holding), removed to reheat **Corrective Action Taken**
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Some tags not stored in chronological order
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Some oyster tags not dated
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Magnetic knife racks soiled in kitchen Can opener blade soiled Cutting boards stained on cook line Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dispenser empty at sink next to prep sink in kitchen

5/15/2025· 10mo ago

Visit ID: 10832087

Met Inspection Standards

7 high, 5 int, 11 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like debris. Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to portion salt. Employee removed bowl. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink ion prep table of habachi grill.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack and jackets on bag in box system.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor in walk in cooler. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled in dry storage area.
  • 08B-38-4:Basic - Food stored on floor. Container of oil on floor in cook line, containers of soy sauce on floor in dry storage. Corrected by moving all foods to shelves.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on equipment handles in cook line. Employee removed tongs. Corrected On-Site Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sink in wait station.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tops of shelves in dry storage soiled. Repeat Violation
  • 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Wiping cloth sanitizer and soap mixed together. Employee dumped sanitizer and put bleach and water only. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dented cans of bamboo shoots, ripe olives and soy sauce on dry storage shelf with foods to be served to the public. Repeat Violation
  • 35A-02-7:High Priority - Live, small flying insects found. 1 live fly in kitchen on wall, 1 live fly in dry storage area landing on shelf, 1 live fly in prep area in rear of kitchen.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp in walk in cooler. Employee moved raw beef to lower shelf. Corrected On-Site Repeat Violation
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee in sushi bar wearing gloves touching plates that have been touched by the public did not change gloves before touching clean plated sushi.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk (51F - Cold Holding) milk (58F - Cold Holding); shredded cheese (64F - Cold Holding). Employee moved milk and cheese to freezer. Retemped Milk (41F - Cold Holding) milk (44F - Cold Holding); shredded cheese (43F - Cold Holding) **Corrective Action Taken**
  • 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 and the time removed from temperature control cannot be determined. Sushi rice no time stamp made at 1:30. Employee dated sushi rice. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer in wait station 200+ ppm chlorine. Employee corrected to 100ppm. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with build up of food debris. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Pan in hand sink on habachi grill area. Employee removed pan. Corrected On-Site Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in hibachi grill used as dump sink.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand sink in kitchen prep area. Repeat Violation
  • 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. Cooked chicken made 5-14 no date mark. Employee dated chicken. Corrected On-Site Repeat Violation

3/10/2025· 1y ago

Visit ID: 8991283

Met Inspection Standards

4 high, 7 int, 13 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
  • 14-01-5:Basic - Container with no handle used to dispense food in the flour. Employee moved containers Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table over and next to clean utensil throughout kitchen area. Manager removed all employees beverages Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 36-22-4:Basic - Floor area(s) covered with standing water throughout back kitchen area.
  • 08B-38-4:Basic - Food stored on floor on cook line gallons of soy sauce. Employee moved items off the floor. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Employee moved all tongs from handles throughout cook line Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris.
  • 24-18-4:Basic - Silverware stored upright with the food-contact surface up.
  • 14-06-4:Basic - Wood food-contact surface not properly sealed in dry storage doorway.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powered substance on cook line not identified. Employee labeled sugar. Corrected On-Site
  • 46-04-4:Exit door locked. For reporting purposes only.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 10 cans dented, 1- Yellow peaches, 3-Sliced Pears,1-ketchup, 1- oysters sauce.
  • 12A-20-4:High Priority - Employee washed hands with no soap. Inspector educated management. **Corrective Action Taken**
  • 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Manager purchase correct chlorine sanitizer 50 ppm Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef on cook line. Employee property separated items. Corrected On-Site
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Inspector educated management. **Corrective Action Taken**
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards soiled with food debris. Can opener soiled with food debris.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink block with gallons of soy sauce. Manager removed items. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink.
  • 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. Cook chicken made more than 24 hours no date marking. Employee date mark all items. Corrected On-Site
  • 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. In front separate dining room area blocked with high chairs. And a piece of wood panel nailed to doorway in dry storage area.

9/30/2024· 1y 5mo ago

Visit ID: 8864329

Met Inspection Standards

4 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom at rear of kitchen
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. In rear hallway next to mop sink
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled