BUFFET CITY
5020 S CLEVELAND AVE, Fort Myers FL 33907 · 9417046776
Last inspected Jul 17, 2026 · 13 visits since September 2023
NOV 24
FEB 25
AUG 25
NOV 25
JUL 26
— STEADY
5 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Jul 17, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Cutting board has cut marks and is no longer cleanable at cook line.
Food stored on floor. Chicken container stored on floor in walk in freezer.
Walk-in cooler shelves with rust that has pitted the surface.
Jul 15, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
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 ribs. Operator removed raw chicken to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler near dry storage; cooked shrimp (47F - Cold Holding); cooked pork (47F - Cold Holding); raw chicken (46F - Cold Holding); raw beef (46F - Cold Holding); imitation crab (47F - Cold Holding); cream cheese (46F - Cold Holding). Per operator all items stored in walk in cooler for 2 hours. Operator started removing all items to other walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steamer at buffet; cooked chicken (121F - Hot Holding). Per operator cooked chicken stored on steamer for one hour. Operator removed cooked chicken for reheating.
Spray bottle containing toxic substance not labeled at server station. Operator labeled the spray bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine near dry storage.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean forks not stored inverted at server station. Operator stored clean forks inverted.
Cutting board has cut marks and is no longer cleanable at cook line.
Food stored on floor. Chicken container stored on floor in walk in freezer.
Walk-in cooler shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry at server station.
Working containers of food removed from original container not identified by common name. Salt container not labeled at cook line. Operator labeled food container.
Nov 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line; raw shrimp stored over imitation crab salad. Operator moved raw shrimp to proper storage.
Three dented peaches cans present at dry storage. See stop sale.
Handwash sink not accessible for employee use at all times. Handwashing sink blocked with service cart near kitchen entrance. Operated removed the cart.
No paper towels or mechanical hand drying device provided at handwash sink near cook line. Operator provided paper towels.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Bowl with no handle used to dispense sugar at dry storage. Operator removed the bowl.
Food stored on floor. Peeled potatoes container stored on floor near cook line. Operator removed the container.
In-use knives stored in cracks between pieces of equipment at cook line. Operator removed the knives for sanitation.
In-use tongs stored on equipment door handle between uses at cook line. Operator removed the tongs.
Stored food not covered. Stored sugar and rice not covered at dry storage.
Working containers of food removed from original container not identified by common name. Sugar container not labeled at dry storage. Operator labeled sugar container.
Aug 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Food stored on floor. Water bottles cases stored on floor near by front counter.
Single-service food container box stored on floor at front counter.
Aug 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority3 Intermediate7 Basic
Show 14 findings ▾
Medicine container improperly stored over prep area at cook line. Operator removed medicine container.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line; raw shell eggs stored over cooked noodles. Operator removed raw shell eggs to bottom shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler; raw chicken stored over raw beef. Operator removed raw chicken to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; raw chicken (51F - Cold Holding) Per operator raw chicken stored in reach-in cooler for 30 minutes. Operator removed raw chicken to walk-in cooler. In reach-in cooler at sushi bar; cooked shrimp (48F - Cold Holding); raw tuna (47F - Cold Holding); raw salmon (46F - Cold Holding); tuna salad (44F - Cold Holding). Per operator all items stored in reach-in cooler for 2 hours. Operator removed all items to walk-in in freezer.
Handwash sink not accessible for employee use at all times. Handwashing sink blocked with storage shelf at prep area. Operator removed storage shelf.
Handwash sink used for purposes other than handwashing. Handwashing sink used to store food containers. Operator removed food containers.
No paper towels or mechanical hand drying device provided at handwash sink near ice machine in the kitchen. Operator provided paper towels.
Accumulation of black/green mold-like substance in the interior of the ice machine in the kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean forks not stored inverted at server station.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys stored over cook line. Operator removed the keys.
Food stored on floor. Water bottles cases stored on floor near by front counter.
Reach-in cooler interior/shelves have accumulation of soil residues near by cook line.
Single-service food container box stored on floor at front counter.
Stored rice not covered at dry storage.
Apr 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Grease on the ground and pad around grease receptacle.
Feb 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority4 Intermediate7 Basic
Show 15 findings ▾
Dented/rusted cans present. See stop sale. At dry storage; 4 orange mandarin cans, one ketchup cans, and one pizza sauce cans are dented.
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.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
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.
No paper towels or mechanical hand drying device provided at handwash sink at employee bathroom at kitchen.operator provided paper towels.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine at kitchen.
Food stored on floor. Potatoes and oil stored on floor at cook line.
Grease on the ground and pad around grease receptacle.
Interior of ice machine broken at server station at left side of restaurant entrance.
Single-service articles not stored inverted or protected from contamination at near by plate storage. Operator voluntarily discarded.
Stored food not covered. Open rice bag not covered at dry storage. Operator covered rice bucket.
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
Nov 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Show 1 finding ▾
- From initial inspection : Portable fire extinguisher gauge in red zone by kitchen entrance. For reporting purposes only.
Nov 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority2 Intermediate7 Basic
Show 14 findings ▾
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.
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.
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.
Toxic substance/chemical containers improperly stored next to sugar container at server station. Operator removed chemical containers to proper storage.
Handwash sink not accessible for employee use at all times. Hand washing sink near by dry storage blocked with cart. Operator removed the cart.
No soap provided at handwash sink at sushi bar. Operator provided soap.
Accumulation of black/green mold-like substance in the interior of the ice machine at server station.
Bowls with no handle used to dispense flour and sugar at dry storage. Operator removed the bowls.
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.
Equipment in poor repair. Sushi reach in cooler sliding windows broken.
Stored flour and sugar not covered at dry storage. Operator closed flour and sugar.
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.
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.
Portable fire extinguisher gauge in red zone by kitchen entrance. For reporting purposes only.
May 29, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
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.
Handwash sink used for purposes other than handwashing. Handwashing sink used to store dirty food containers at hibachi station. Operator removed dirty containers.
Bowl with no handle used to dispense rice. Operator removed the bowl.
In-use knife stored in cracks between pieces of equipment at cook line. Operator removed knife.
In-use wet wiping cloth/towel used under cutting board. Operator removed wiping cloth.
Wet mop not stored in a manner to allow the mop to dry at server station.
Feb 2, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
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. Priority: 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. Priority: High Priority
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. Priority: 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. Priority: Intermediate
Observed: No soap provided at handwash sink. Observed sushi bar has no soap at handwashing sink. Operator provided soap. Priority: Intermediate
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. Priority: 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. Priority: 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. Priority: 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
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. Priority: Basic
Nov 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment and utensils not properly air-dried - wet nesting on the dishes near the ware washing station.
Sep 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority5 Intermediate6 Basic
Show 12 findings ▾
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.
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.
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
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.
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.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine in the rear of the building.
Buildup of food debris/soil residue on equipment door handles on multiple reach in cooler.
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.
Equipment and utensils not properly air-dried - wet nesting on the dishes near the ware washing station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust on gaskets at multiple reach in cooler.
Time/temperature control for safety food thawed in an improper manner. Observed fish thawing in standing water.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.