BUFFET CITY
4551 13 ST, St. Cloud FL 34769 · 917-539-0998
Last inspected Jun 29, 2026 · 9 visits since July 2023
MAR 24
DEC 24
MAY 25
OCT 25
JUN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2021055392 | Sep 22, 2021 | Jan 6, 2022 | $200 |
| 4--2016018083 | Apr 6, 2016 | May 9, 2016 | $400 |
Inspection history
9 visits, newest first
Jun 29, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate9 Basic
What the inspector wrote — 13 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish in reach in cooler at sushi station over cream cheese and produce Raw oysters in walk in cooler over case of cucumbers Raw shelled eggs in glass door reach in cooler on cookline over cooked chicken Raw ground beef and raw shelled eggs over produce cases in walk in cooler Operator switched to correct order for all items
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp in reach in cooler at cooking station outside of kitchen entrance Operator switched order
Clams/mussels/oysters tag removed from container prior to container being emptied. Container in walk in cooler Operator found tag and placed it with container
No soap provided at handwash sink. At kitchen handwashing sink closest to entrance Operator stocked
Show the remaining 9 findings ▾
Buildup of food debris/soil residue on equipment door handles. Walk in cooler handle
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and airpod case on top of make table on cookline Operator removed
Floor soiled/has accumulation of debris. Underneath shelving in walk in freezer
Floor tiles missing and/or in disrepair. Several cracked tiles on cookline
Food stored on floor. Water bottles on floor at buffet area nearest kitchen entrance Case of batter on floor at cookline Soy sauce buckets on floor in dry storage area
Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezer next to ice machine
In-use tongs stored on equipment handle between uses. Several tongs hanging from piping underneath cookline equipment
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment gaskets throughout Equipment exteriors throughout Fan covers in walk in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
Oct 15, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
4 High priority3 Intermediate14 Basic
Show 21 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cookline rubbing face and then cooking without washing hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce in reach in cooler under make table on cookline
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over dough in glass door reach in cooler on cookline Raw pork and chicken over raw shrimp in walk in cooler
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 marking does not cover full time that buffet is open, only 3-7pm. Recommended that operator change time blocks from 10-2, 2-6 and 6-10
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags
Clam/mussel/oyster tags not marked with last date served. Oysters
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine filters not marked with dates, no protective covers
Buildup of food debris/soil residue on equipment door handles. Several reach in coolers throughout
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bags on shelf in dry storage area Beverage on shelf over make table on cookline
Equipment in poor repair. Duct tape on ice machine in server area and in kitchen
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. In walk in freezer
Floor tiles missing and/or in disrepair. Floor grout worn out in front of dish machine
Food storage container/container lid cracked or broken. Cracked dry storage containers in dry storage room
Food stored on floor. Water bottles on floor at buffet line in front of kitchen entrance
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer and chest freezer near rice cookers
Light shield damaged/in disrepair. In walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler door underneath make table on cookline Bulk dry storage containers on bottom shelves in dry storage room
Ripped/worn tin foil used as shelf cover. Under two tables near ice machine in kitchen
Walk-in cooler/freezer shelves with rust that has pitted the surface. Several rusted shelves throughout facility and in walk in cooler
Oct 7, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 41 recorded, 5 high priority.
5 High priority6 Intermediate30 Basic
Show 41 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested both chlorine and heat sanitization Chlorine 0ppm, temperature not reaching 160F
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cookline rubbing face and then cooking without washing hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce in reach in cooler under make table on cookline
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over dough in glass door reach in cooler on cookline Raw pork and chicken over raw shrimp in walk in cooler
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 marking does not cover full time that buffet is open, only 3-7pm. Recommended that operator change time blocks from 10-2, 2-6 and 6-10
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags
Clam/mussel/oyster tags not marked with last date served. Oysters
Clams/mussels/oysters tag removed from container prior to container being emptied. Container of oysters in walk in cooler not kept with tag
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser in server area handwashing sink and at sink by walk in cooler
Spray bottle containing toxic substance not labeled. Pink cleaner next to cookline
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine filters not marked with dates, no protective covers
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. In several containers throughout facility
Buildup of food debris/soil residue on equipment door handles. Several reach in coolers throughout
Carbon dioxide/helium tanks not adequately secured. At server area
Cardboard used to line nonfood-contact shelves. In dry storage room In walk in cooler
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
Employee personal food not properly identified and segregated from food to be served to the public. Peach in reach in cooler underneath last make table on cookline Operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bags on shelf in dry storage area Beverage on shelf over make table on cookline
Equipment and utensils not properly air-dried - wet nesting. On clean dish shelf in ware washing area
Equipment in poor repair. Duct tape on ice machine in server area and in kitchen
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. In walk in freezer
Floor tiles missing and/or in disrepair. Floor grout worn out in front of dish machine
Food storage container/container lid cracked or broken. Cracked dry storage containers in dry storage room
Food stored on floor. Water bottles on floor at buffet line in front of kitchen entrance
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer and chest freezer near rice cookers
In-use tongs stored on equipment handle between uses. Two hanging on pipes underneath burner on cookline
Light shield damaged/in disrepair. In walk in cooler
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler door underneath make table on cookline Bulk dry storage containers on bottom shelves in dry storage room
Open dumpster lid.
Plumbing system in disrepair. Operator had to use pliers to turn on water on handwashing sink by walk ins
Ripped/worn tin foil used as shelf cover. Under two tables near ice machine in kitchen
Single-service articles not stored inverted or protected from contamination. Coffee filters in server area stored uncovered
Standing water in bottom of reach-in-cooler. Underneath last make table on cookline
Stored food not covered. Oysters and raw beef in walk in cooler Dry ingredients in bulk containers in dry storage room
Time/temperature control for safety food thawed in an improper manner. Bagged oyster meats thawing in pan on prep counter at room temperature
Unnecessary items/unused equipment on the premises. Oven in ware washing area
Walk-in cooler/freezer shelves with rust that has pitted the surface. Several rusted shelves throughout facility and in walk in cooler
Working containers of food removed from original container not identified by common name. Dry storage containers in dry storage room
Jun 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate12 Basic
Show 13 findings ▾
Spray bottle containing toxic substance not labeled. Throughout facility observed multi clear spray bottles with cleaners not labeled
Carbon dioxide/helium tanks not adequately secured. Co2 tanks chained with each other but not chained to a stationary object that would prevent tanks from falling over
Cutting board has cut marks and is no longer cleanable. On make tables at cooks line
Employee personal food not properly identified and segregated from food to be served to the public. At glass reach in cooler at sushi bar
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Throughout facility on storage shelves
Exterior door has a gap at the threshold that opens to the outside. Exit door and screen door at back of kitchen
Floor tiles missing and/or in disrepair. Walk in cooler floor has cracks and water seeping from floor
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezers at wait staff station and dining area were ice cream is stored
Light not functioning. Dry storage area
No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at cooks line
No toilet provided in bathroom. Women's employee toilet has trash bag over toilet per operator the men's bathroom is functional and they can use customer bathroom as well
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The lids that cover the sugar,salt and cornstarch The soap dispenser at dish wash area And gaskets of reach in cooler
Stored food not covered. Egg rolls,wontons,krab salad and macaroni and cheese in glass reach in fridge
May 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 4 high priority.
4 High priority2 Intermediate15 Basic
Show 21 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine sanitizing 0ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over raw beef at hibachi station Raw shell eggs stored over egg rolls at glass reach in fridge at cooks line
Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee cup with lid and liquid in cup stored in container and contact with cup and krab meat at cooks line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mussels (50F - Cold Holding)per operator item was thawed on counter,less than 2 hours.Operator moved to walk in cooler for temperature recovery
No soap provided at handwash sink. Hand wash sink at dish wash area
Spray bottle containing toxic substance not labeled. Throughout facility observed multi clear spray bottles with cleaners not labeled
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at wait staff area by restrooms
Carbon dioxide/helium tanks not adequately secured. Co2 tanks chained with each other but not chained to a stationary object that would prevent tanks from falling over
Cutting board has cut marks and is no longer cleanable. On make tables at cooks line
Employee personal food not properly identified and segregated from food to be served to the public. At glass reach in cooler at sushi bar
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Throughout facility on storage shelves
Exterior door has a gap at the threshold that opens to the outside. Exit door and screen door at back of kitchen
Floor tiles missing and/or in disrepair. Walk in cooler floor has cracks and water seeping from floor
Food contaminated by unsanitized equipment or utensil. See stop sale. Observed employee cup with lid and liquid in cup stored in container and contact with cup and krab meat at cooks line
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezers at wait staff station and dining area were ice cream is stored
Light not functioning. Dry storage area
No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at cooks line
No toilet provided in bathroom. Women's employee toilet has trash bag over toilet per operator the men's bathroom is functional and they can use customer bathroom as well
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The lids that cover the sugar,salt and cornstarch The soap dispenser at dish wash area And gaskets of reach in cooler
Plumbing system in disrepair. Hand wash sink located next to walk in cooler leaks water from pipe located at bottom of sink Hand wash sink by walk in cooler and hand wash sink on opposite side of wall had hot water faucets off.Operator had to turn on from bottom
Stored food not covered. Egg rolls,wontons,krab salad and macaroni and cheese in glass reach in fridge
Dec 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate10 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over pizza dough at glass fridge on cooks line
Clam/mussel/oyster tags not marked with last date served. Oysters
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep area
Handwash sink not accessible for employee use at all times. Hand washing sink at dish wash area had extension cord in sink
Spray bottle containing toxic substance not labeled. Red chemical in clear spray bottle at cooks line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee ear pod stored on top of low boy reach in cooler at hibachi station Employee sweatshirt stored on dry storage rack
Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Empty crates,empty containers of cooking oil and bucket with old oil
Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer in facility
In-use ice scoop stored on soiled surface between uses. Ice scoop stored directly on ice machine
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs in direct contact with shelled crabs at walk in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas stored in standing water temping at 75F at Hibachi station
No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at end of cooks line
Time/temperature control for safety food thawed in an improper manner. Slabs of beef thawing on speed rack next to walk in freezer door. Operator moved to sink and turned on water
Wall soiled with accumulated grease, food debris, and/or dust. At side of walk in cooler where soy sauce is stored
Working containers of food removed from original container not identified by common name. Sugar and flour in containers not labeled at dry storage
Mar 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate8 Basic
Show 16 findings ▾
Displayed food not properly protected from contamination. Cut green onions,wontons and onions buffet line not protected
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sesame sauce Raw shrimp stored over corn at walk in cooler Raw shell eggs stored over general Tsos chicken at glass fridge on cooks line
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Clam/mussel/oyster tags not marked with last date served. For Oysters
Handwash sink not accessible for employee use at all times. Black cart stored in front of hand washing sink at dish wash area
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For buffet line and sushi rice. Emailed operator time plan
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Volcano mix in glass fridge at sushi station made yesterday with no date mark
Spray bottle containing toxic substance not labeled. Chemical in spray bottle stored at triple sink no labels Chemical in spray bottle stored at hibachi station in storage drawer with no label
Employee personal food not properly identified and segregated from food to be served to the public. Employee milk stored either food for the public at second walk in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee book bag stored on flat pan on top of glass fridge
Food not stored at least 6 inches off of the floor. Bucket of margarine stored on floor at cooks line
In-use tongs stored on equipment door handle between uses. In use tongs stored on pipes at wok station on cooks line
No handwashing sign provided at a hand sink used by food employees. At hand washing sinks at hibachi and sushi station
Time/temperature control for safety food thawed in an improper manner. Raw beef stored on prep table,per operator it was thawing. Advised operator to move beef to walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Walls in mop sink area
Working containers of food removed from original container not identified by common name. Flour,cornstarch and salt not labeled at dry storage
Oct 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority7 Intermediate6 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked potatoes. Walk in cooler
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. Raw chicken over beef
Clam/mussel/oyster tags not marked with last date served.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk
Handwash sink used for purposes other than handwashing. Pan in sink
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. Operator claimed they had them will have employees fill out new form
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Inspector provided
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs, shrimp chicken walk in cooler
Spray bottle containing toxic substance not labeled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment and utensils not properly air-dried - wet nesting.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at hibachi and kitchen
Reach-in cooler shelves with rust that has pitted the surface. Make table
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler. All shelves
Jul 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Bulk containers with dry products heavily soiled inside and outside.
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.
Bowl or other container with no handle used to dispense food. Scooping bulk dry products with plastic take out type bowl.
Box containing roll plastic wrap/parchment has old food debris/soil residue inside.
Wall soiled with accumulated grease, food debris, and/or dust. Wall in mop sink room heavily soiled, walls throughout kitchen heavily soiled. Walls in hibachi area heavily soiled.
Water leaking from pipe and/or faucet/handle. Handwash sink at double door into kitchen.
Wet wiping cloth not stored in sanitizing solution between uses.
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.