BUFFET CITY
1030 58 ST N, Saint Petersburg FL 33710 · 727-381-0088
Last inspected Aug 13, 2026 · 15 visits since December 2023
MAY 25
AUG 25
FEB 26
AUG 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 7 live roaches in doors of hot box 1 live roach in utility room with soda boxes 13 live roaches in dry storage room, on floors, shelves, and in container of paper to go bags 1 live roach in unused ice machine Operator killed all roaches, discarded paper bags.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2018057168 | Oct 29, 2018 | Feb 21, 2019 | — |
| 3--2018050827 | Sep 4, 2018 | Feb 7, 2019 | $400 |
| 3--2018042050 | Jul 27, 2018 | Sep 19, 2018 | $400 |
Inspection history
15 visits, newest first
Aug 13, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler- fried shrimp (50F - Cooling) Cooked last night around 7PM, they were put away stacked and covered. Operator says no temperature monitoring was done to ensure proper cooling, nor was the food taken out today to justify elevated temperatures. Stop Sale issued
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over cut vegetables and sauces in reach in cooler in prep kitchen -raw shell egg in same container as cut onion in prep cooler on cookline. I did not observe direct contact, no stop sale issued. Operator moved eggs to store below ready to eat foods
Clam/mussel/oyster tags not marked with last date served. -tags of oysters being sold today are marked with yesterday's date. Discussed proper date marking of oyster tags with operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler- fried shrimp (50F - Cooling) Cooked last night around 7PM, they were put away stacked and covered. Operator says no temperature monitoring was done to ensure proper cooling, nor was the food taken out today to justify elevated temperatures. Stop Sale issued
Show the remaining 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cookline stained
Buildup of food debris/soil residue on equipment door handles. -walk in cooler handle soiled
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. Cooler in prep kitchen has ambient temperature of 60F. Operator moved all temperature controlled foods to different unit to cool. All food had been prepped and stocked this morning. No TCS food stored overnight in this unit. Operator will discontinue use of this unit until it has been repaired and can hold temperatures of 41F and below.
Dead roaches on premises. 1 dead roach on shelf in dry storage room 1 dead roach on out of use sushi cooler behind sushi bar Operator cleaned and sanitized both areas.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. On cooling rack in kitchen- Krab stick (66F - Cold Holding) Was put out an hour and 45 minutes ago, operator put in cooler to cool
Aug 6, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority5 Intermediate3 Basic
Show 8 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served. Last 90 days of oyster tags not dated. Discussed proper dating of oyster tags with operators.
Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on cook line stained
Handwash sink not accessible for employee use at all times. -Hws at kitchen entrance not easily accessible due to very small amount of space to access it, crowded by cookline equipment. I was only able to wash one hand at a time
Handwash sink used for purposes other than handwashing. -sushi chef using hand wash sink to rinse sanitize cloth
Accumulation of black/green mold-like substance in the interior of the ice machine.
Buildup of food debris/soil residue on equipment door handles. -walk in cooler handles soiled
Cutting board has cut marks and is no longer cleanable. -Cutting boards on cook line grooved
Aug 5, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 15 violations recorded, 4 high priority.
4 High priority5 Intermediate6 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken stored over pizzas in reach in cooler near ovens Operator moved pizzas to store above chicken
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken over raw shrimp in reach in cooler Operator moved chicken to store below shrimp -Raw chicken over raw salmon in walk in freezer Operator moved salmon for proper storage
Roach activity present as evidenced by live roaches found. 7 live roaches in doors of hot box 1 live roach in utility room with soda boxes 13 live roaches in dry storage room, on floors, shelves, and in container of paper to go bags 1 live roach in unused ice machine Operator killed all roaches, discarded paper bags.
Roach excrement and/or droppings present. -roach droppings in corners of shelving in dry storage area
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served. Last 90 days of oyster tags not dated. Discussed proper dating of oyster tags with operators.
Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on cook line stained
Handwash sink not accessible for employee use at all times. -Hws at kitchen entrance not easily accessible due to very small amount of space to access it, crowded by cookline equipment. I was only able to wash one hand at a time
Handwash sink used for purposes other than handwashing. -sushi chef using hand wash sink to rinse sanitize cloth
Accumulation of black/green mold-like substance in the interior of the ice machine.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -3 dead roaches in sticky trap under hand wash sink by kitchen entrance
Buildup of food debris/soil residue on equipment door handles. -walk in cooler handles soiled
Cutting board has cut marks and is no longer cleanable. -Cutting boards on cook line grooved
Dead roaches on premises. -1 dead roach in door of hot box -1 dead roach in floor in dry storage room -4 dead roaches in dry storage room
Interior of oven has accumulation of black substance/grease/food debris.
Aug 4, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 15 violations recorded, 4 high priority.
4 High priority5 Intermediate6 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken stored over pizzas in reach in cooler near ovens Operator moved pizzas to store above chicken
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken over raw shrimp in reach in cooler Operator moved chicken to store below shrimp -Raw chicken over raw salmon in walk in freezer Operator moved salmon for proper storage
Roach activity present as evidenced by live roaches found. 7 live roaches in doors of hot box 1 live roach in utility room with soda boxes 13 live roaches in dry storage room, on floors, shelves, and in container of paper to go bags 1 live roach in unused ice machine Operator killed all roaches, discarded paper bags.
Roach excrement and/or droppings present. -roach droppings in corners of shelving in dry storage area
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served. Last 90 days of oyster tags not dated. Discussed proper dating of oyster tags with operators.
Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on cook line stained
Handwash sink not accessible for employee use at all times. -Hws at kitchen entrance not easily accessible due to very small amount of space to access it, crowded by cookline equipment. I was only able to wash one hand at a time
Handwash sink used for purposes other than handwashing. -sushi chef using hand wash sink to rinse sanitize cloth
Accumulation of black/green mold-like substance in the interior of the ice machine.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -3 dead roaches in sticky trap under hand wash sink by kitchen entrance
Buildup of food debris/soil residue on equipment door handles. -walk in cooler handles soiled
Cutting board has cut marks and is no longer cleanable. -Cutting boards on cook line grooved
Dead roaches on premises. -1 dead roach in door of hot box -1 dead roach in floor in dry storage room -4 dead roaches in dry storage room
Interior of oven has accumulation of black substance/grease/food debris.
Aug 3, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 23 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority8 Intermediate10 Basic
Show 23 findings ▾
High temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 143F)
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken stored over pizzas in reach in cooler near ovens Operator moved pizzas to store above chicken
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken over raw shrimp in reach in cooler Operator moved chicken to store below shrimp -Raw chicken over raw salmon in walk in freezer Operator moved salmon for proper storage
Roach activity present as evidenced by live roaches found. 7 live roaches in doors of hot box 1 live roach in utility room with soda boxes 13 live roaches in dry storage room, on floors, shelves, and in container of paper to go bags 1 live roach in unused ice machine Operator killed all roaches, discarded paper bags.
Roach excrement and/or droppings present. -roach droppings in corners of shelving in dry storage area
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served. Last 90 days of oyster tags not dated. Discussed proper dating of oyster tags with operators.
Food being cooled by nonapproved method. -fried chicken cooling in walk in cooler covered and stacked. Operator unstacked and uncovered chicken.
Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on cook line stained
Handwash sink not accessible for employee use at all times. -Hws at kitchen entrance not easily accessible due to very small amount of space to access it, crowded by cookline equipment. I was only able to wash one hand at a time
Handwash sink used for purposes other than handwashing. -sushi chef using hand wash sink to rinse sanitize cloth
No soap provided at handwash sink in employee restroom. Operator provided soap.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some cooks do not have food handler training yet
Accumulation of black/green mold-like substance in the interior of the ice machine.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -3 dead roaches in sticky trap under hand wash sink by kitchen entrance
Buildup of food debris/soil residue on equipment door handles. -walk in cooler handles soiled
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. -Both reach in coolers in sushi area are temping high, one at 48F, one at 60F. All items had been recently moved to this area from the walk in cooler and prepped, so operator moved them back to walk in cooler to cool.
Cutting board has cut marks and is no longer cleanable. -Cutting boards on cook line grooved
Dead roaches on premises. -1 dead roach in door of hot box -1 dead roach in floor in dry storage room -4 dead roaches in dry storage room
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -closed can of soda being stored in ice in ice machine Operator removed soda
Food stored on floor. -case of chicken on kitchen floor -box of oysters on floor in walk in cooler Operator picked up from floor
Interior of oven has accumulation of black substance/grease/food debris.
No conspicuously located ambient air temperature thermometer in holding unit. -sushi cooler did not have ambient thermometer Operator put ambient thermometer in.
Feb 20, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
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
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.
Clam/mussel/oyster tags not marked with last date served. -some tags did not have date mark on them of last day served.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator was only able to provide oyster tags dating back to 1/8/26
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards stained
Buildup of food debris/soil residue on equipment door handles. -walk in cooler door handles soiled with food debris
Covered waste receptacle not provided in women's bathroom.
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
Floor soiled/has accumulation of debris. -floors soiled throughout kitchen -floors and walls soiled in walk in coolers and freezers
Ice buildup on floors and walls of walk-in freezer.
Reach-in coolers throughout kitchen interior/shelves have accumulation of soil residues.
Wet mop not stored in a manner to allow the mop to dry in wait station area.
Feb 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 5 high priority.
5 High priority8 Intermediate13 Basic
Show 26 findings ▾
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
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
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.
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.
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
Clam/mussel/oyster tags not marked with last date served. -some tags did not have date mark on them of last day served.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator was only able to provide oyster tags dating back to 1/8/26
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
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards stained
Handwash sink used for purposes other than handwashing. -steel wool storing in hand wash sink at kitchen entrance. Operator removed.
No soap provided at handwash sink -at kitchen entrance. -at sushi bar Operator put soap out.
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.
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.
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.
Buildup of food debris/soil residue on equipment door handles. -walk in cooler door handles soiled with food debris
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.
Covered waste receptacle not provided in women's bathroom.
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
Floor area(s) covered with standing water. -employee restroom in kitchen -utility area in kitchen near employee restroom Operator mopped areas
Floor soiled/has accumulation of debris. -floors soiled throughout kitchen -floors and walls soiled in walk in coolers and freezers
Food stored on floor. -boxes of food stored on floor under storage shelves in walk in freezers
Ice buildup on floors and walls of walk-in freezer.
No conspicuously located ambient air temperature thermometer in holding unit. Sushi coolers do not have ambient thermometers.
No handwashing sign provided at a hand sink used by food employees. -at hand sink in sushi bar
Reach-in coolers throughout kitchen interior/shelves have accumulation of soil residues.
Wet mop not stored in a manner to allow the mop to dry in wait station area.
Aug 26, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate15 Basic
Show 24 findings ▾
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
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
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
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
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
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
Clam/mussel/oyster tags not marked with last date served. Some oyster tags not dated
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
No paper towels or mechanical hand drying device provided at handwash sink. Dispenser empty at sink next to prep sink in kitchen
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Plastic bowl in rice bins
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
Floor soiled/has accumulation of debris. Accumulation of grease behind cook line
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Sticky tape hanging from ceiling in kitchen over prep sinks
Food stored on floor. Cooking oil on floor on cook line
Ice scoop handle in contact with ice.
In-use tongs stored on equipment door handle between uses. In front of wok station
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
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in 82F water at hibachi station, water emptied
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
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets on floor in kitchen and behind sushi bar
Wet mop not stored in a manner to allow the mop to dry. At wait station
May 15, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
7 High priority5 Intermediate11 Basic
Show 23 findings ▾
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.
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.
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.
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.
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)
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.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer in wait station 200+ ppm chlorine. Employee corrected to 100ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with build up of food debris.
Handwash sink not accessible for employee use at all times. Pan in hand sink on habachi grill area. Employee removed pan.
Handwash sink used for purposes other than handwashing. Hand sink in hibachi grill used as dump sink.
No soap provided at handwash sink. No soap at hand sink in kitchen prep area.
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.
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.
Bowl or other container with no handle used to dispense food. Bowl used to portion salt. Employee removed bowl.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink ion prep table of habachi grill.
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.
Floor area(s) covered with standing water. Standing water on floor in walk in cooler.
Floor soiled/has accumulation of debris. Floor soiled in dry storage area.
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.
In-use tongs stored on equipment door handle between uses. Tongs on equipment handles in cook line. Employee removed tongs.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sink in wait station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tops of shelves in dry storage soiled.
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.
Mar 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
4 High priority7 Intermediate13 Basic
Show 26 findings ▾
Dented/rusted cans present. See stop sale. 10 cans dented, 1- Yellow peaches, 3-Sliced Pears,1-ketchup, 1- oysters sauce.
Employee washed hands with no soap. Inspector educated management.
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
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.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Employee washed hands in a sink other than an approved handwash sink. Inspector educated management.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
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.
Handwash sink not accessible for employee use at all times. Hand sink block with gallons of soy sauce. Manager removed items.
No soap provided at handwash sink.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles.
Container with no handle used to dispense food in the flour. Employee moved containers
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table over and next to clean utensil throughout kitchen area. Manager removed all employees beverages
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) covered with standing water throughout back kitchen area.
Food stored on floor on cook line gallons of soy sauce. Employee moved items off the floor.
In-use tongs stored on equipment door handle between uses. Employee moved all tongs from handles throughout cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris.
Silverware stored upright with the food-contact surface up.
Wood food-contact surface not properly sealed in dry storage doorway.
Working containers of food removed from original container not identified by common name. White powered substance on cook line not identified. Employee labeled sugar.
Exit door locked. For reporting purposes only.
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.
Sep 30, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom at rear of kitchen
Floor tiles missing and/or in disrepair. In rear hallway next to mop sink
Ice buildup in reach-in freezer and/or walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Apr 24, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Pans in hand sink. Employee moved items.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Gallons of oil on floor at cook line. Employee moved off the floor.
Wet wiping cloth not stored in sanitizing solution between uses on cook line. Employees placed cloths in bucket
Feb 9, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate20 Basic
Show 24 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting lettuce with bare hands and lettuce was not to be immediately cooked to 145 F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards build up food debris.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple items in walk-in freezer has no date marking.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. All Ice machines have mold like substance. Ice chute at waitress area soda machine soiled with mold like substance.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. Multiple containers with no handle in rice and flour containers.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Though the kitchen area has cardboard n the floors.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles through out the back kitchen area soiled with dust.
Cove molding at floor/wall juncture broken/missing. Broken tiles though out the back kitchen
Covered waste receptacle not provided in women's bathroom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food above customer food in reach in cooler on prep line.
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris. Kitchen floors heavily soiled with food debris.
Floor tiles missing and/or in disrepair.
Food stored in undrained ice. Beef stored in undrained ice on buffet tables.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven in prep area soiled with food debris.
Open dumpster lid.
Plumbing system in disrepair. Second faucet in 3 compartment sink not working.
Reach-in cooler shelves with rust that has pitted the surface. Walk-in cooler.
Silverware/utensils stored upright with the food-contact surface up. Silverware stored with food contact surface upright waitress area.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on wok cook line.
Feb 5, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 40 violations recorded, 5 high priority.
5 High priority7 Intermediate28 Basic
Show 40 findings ▾
Container of medicine improperly stored on food prep area.
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. Dish machine reading 0ppm chlorine. Manager set up three compartment sink at 100 ppm chlorine for sanitizing of food contact surfaces.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting lettuce with bare hands and lettuce was not to be immediately cooked to 145 F.
Operating with an expired Division of Hotels and Restaurants license. Expired 2-1-2024
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat food in walk-in freezer not all commercially packaged. Manager moved raw chicken to bottom shelf on rack.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Printed Big 6 in Chinese for operator.
Employee washed hands in a sink other than an approved handwash sink. Employee cutting greens washed hands in vegetable sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards build up food debris.
Handwash sink not accessible for employee use at all times. Pot, pans and sponge in hand sink. Employee moved items.
No soap provided at handwash sink. No soap at hand sink front line.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple items in walk-in freezer has no date marking.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. All Ice machines have mold like substance. Ice chute at waitress area soda machine soiled with mold like substance.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fry trap has 50 dead flies. Fry trap has 35 dead flies. Employee removed dead and trapped flies.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. Multiple containers with no handle in rice and flour containers.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Though the kitchen area has cardboard n the floors.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles through out the back kitchen area soiled with dust.
Cove molding at floor/wall juncture broken/missing. Broken tiles though out the back kitchen
Covered waste receptacle not provided in women's bathroom.
Dead roaches on premises. 1 dead roach behind ice cream freezer next to ice machine. Employee removed and sanitized the area.
Employee eating in a food preparation or other restricted area. Employee eating in prep area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food above customer food in reach in cooler on prep line.
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. Ice machine has no cover shield.
Floor soiled/has accumulation of debris. Kitchen floors heavily soiled with food debris.
Floor tiles missing and/or in disrepair.
Food not stored at least 6 inches off of the floor. Shrimp stored on floor in walk-in cooler. Manager moved off floor.
Food stored in undrained ice. Beef stored in undrained ice on buffet tables.
In-use knife/knives stored in cracks between pieces of equipment. Knife in between coolers. Manager removed knife.
In-use tongs stored on equipment door handle between uses. Tongs on fry door handle. Manager removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 92F.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven in prep area soiled with food debris.
Open dumpster lid.
Plumbing system in disrepair. Second faucet in 3 compartment sink not working.
Reach-in cooler shelves with rust that has pitted the surface. Walk-in cooler.
Silverware/utensils stored upright with the food-contact surface up. Silverware stored with food contact surface upright waitress area.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on wok cook line.
Dec 4, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate16 Basic
Show 22 findings ▾
Dented/rusted cans present. See stop sale. Dented can of chocolate pudding on dry storage can rack.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee gloved hands no hand wash. Educated employee. Employee washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw over raw in reach in freezer on cook line raw pork over raw shrimp. Employee moved to correct order.
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. Hand sink on cook line has scoop in it. Employee removed scoop.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple foods in walk in cooler made 12-3 no date marks. Employee dating foods.
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.
Accumulation of debris on exterior of warewashing machine. Top of dish machine soiled with debris
Buildup of food debris/soil residue on equipment door handles. All handles on doors of reach in coolers soiled with sticky food debris.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard on floors in kitchen.
Current Hotel and Restaurant license not displayed. 2-1-2023 license displayed.
Damaged/spoiled/recalled food not properly segregated. Dented can of chocolate pudding on dry storage can rack.
Dead roaches on premises. 1 dead roach in rear spry storage room. Employee removed and cleaned and sanitized the area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to cutting boards. Employee removed drink.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food whole chicken in walk in cooler near rear doors not segregated. Employee moved personal foods to area designated.
Food stored in undrained ice. Shrimp and krab in undrained ice at buffet. Employee removed from ice and water.
Food stored on floor. Container of oil on floor on cook line. Employee removed oil.
In-use knife/knives stored in cracks between pieces of equipment. Knife in between cooler and prep table in kitchen.
In-use wet wiping cloth/towel used under cutting board. Wet cloth under cutting board while cutting meats. Employee removed wet cloth.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with burnt on food debris.
Reuse of single-service or single-use articles. Reuse of gallon containers for scoops. Employee discarded.
Wet mop not stored in a manner to allow the mop to dry. Wet mop in bucket of water in rear area. Employee removed mop to dry.
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.