BUFFET CITY
810 CYPRESS GARDEN BLVD, Winter Haven FL 33880 · 8632929898
Last inspected Mar 4, 2026 · 13 visits since July 2023
MAR 24
SEP 24
NOV 24
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach by walk in cooler door
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025081155 | Oct 28, 2025 | Dec 10, 2025 | $400 |
| 3--2024066094 | Sep 17, 2024 | Dec 11, 2024 | $400 |
Inspection history
13 visits, newest first
Mar 4, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Ceiling/ceiling tile shows damage or is in disrepair. In the up stairs area
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Dish machine not sanitizing properly. Three compartment sink was set up already before dish machine was ran.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters hibachi station
Mar 3, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 52F Raw beef 52F Raw pork 52 F at hibachi station Operator placed on ice temperature was reduced 42F at 1:56 pm
Handwash sink used for purposes other than handwashing. Gloves and apron in hand washing sink next to the dish machine, employee removed items.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator started cleaning during inspection with sanitizer solution.
Ceiling/ceiling tile shows damage or is in disrepair. In the up stairs area
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Dish machine not sanitizing properly. Three compartment sink was set up already before dish machine was ran.
Food stored on floor. Operator removed from the floor. Walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters hibachi station
Oct 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 7 high priority.
7 High priority6 Intermediate10 Basic
Show 23 findings ▾
Dented/rusted cans present. See stop sale. Strawberry glaze
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. Dishmachine ran several times chlorine 0ppm. Operator tried priming machine and still read 0ppm. Manager set three compartment sink up, chlorine 50ppm. Ecolab arrived during inspection, stated line was clogged and retested dishmachine chlorine 100ppm.
Displayed food not properly protected from contamination. Sushi condiments (soy sauce, wasabi, ginger, seaweed salad) Employee moved items under sneeze guard
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and fish over ready to eat sauces in walk in cooler on advised employee to move ready to eat sauces.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in make table on cooks line. Employee moved raw chicken
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hibachi Buffet raw steak 47, raw steak 48, employee paced deeper in ice bath. Second Time checked 1:55 pm for raw steak 47F and 47F
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. On buffet items, manager stated items from 10:50am. Reviewed with manager time marking items on buffet.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags kept in large bowl on top of prep table. Reviewed with manager must be kept on chronological order.
Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with last date.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine in kitchen and servers station Soda dispensing station at servers area (lemonade )
Handwash sink used for purposes other than handwashing. Soap water bucket in hand wash sink location by three compartment prep sink. Operator removed bucket.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees in kitchen doing food preparation, 2 employees in buffet / hibachi, 4 servers present with no Certified manager present. Manager Sheng Li arrived during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp, chicken, egg rolls, various prepared items in coolers and walk in cooler
Bowl or other container with no handle used to dispense food. In rice
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone next to cutting board at hibachi station
Equipment in poor repair. Rusted rack on reach in cooler on cooks line
Floor tiles missing and/or in disrepair. In prep kitchen
Food-contact surface not cleaned and sanitized between contact with different raw animal products. Utensil not sanitized between raw chicken, raw beef, and raw shrimp. Advised employee to have different utensils for different raw animal products.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame walk in cooler Hood filter under grill
Raw fruits/vegetables not washed prior to preparation. Mushrooms and broccoli not washed prior to use on cooks line. Employee washed produce
Reuse of single-service or single-use articles. Establishment re using tomato box to store other prepared food items
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Manager turned water on
Wall soiled with accumulated grease, food debris, and/or dust. Servers station
Nov 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat mixed vegetables.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Some items in walk-in cooler cooler: cooked chicken
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At servers stations
Ceiling/ceiling tile shows damage or is in disrepair. In upstairs attic by smallwares
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area and attic area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line
Ice buildup in walk-in freezer.
Stored food not covered. Wontons in walk in freezer
Nov 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 7 high priority.
7 High priority4 Intermediate14 Basic
Show 25 findings ▾
Cooked pork not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Cooked again and checked at 12:30 pm temperature 185F.
Dented/rusted cans present. See stop sale.
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. Line was not distributed fully. 25 ppm then test at 100 ppm.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale.
Nonfood-grade containers used for food storage - direct contact with food. Chicken storage in non food grade container behind dumpster
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat mixed vegetables.
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
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Original container of toxic substance or chemical does not bear the manufacturer's label. By stairs in attic
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By prep sink. Operator fixed machine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Some items in walk-in cooler cooler: cooked chicken
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At servers stations
Bowl or other container with no handle used to dispense food. Inside sugar in dry storage.
Ceiling/ceiling tile shows damage or is in disrepair. In upstairs attic by smallwares
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area and attic area
Dead roaches on premises. One dead roach in upstairs basement by installation. Operator cleaned and swept and sanitized area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line
Employee eating in a food preparation or other restricted area. By hibachi station
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Dry storage
Food stored outside. Raw chicken outside industrial red container behind dumpster possible contamination
Ice buildup in walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. By prep sink near hand washing sink
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife stored 85F degrees.
Stored food not covered. Wontons in walk in freezer
Time/temperature control for safety food thawed in an improper manner. Prep sink by hand washing sink shrimp and fish no running water for thawing. Operator removed from prep sink to the cooler.
Nov 18, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
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. Oyster tags
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine servers station Cutting board kitchen Can opener
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler noodles, dumplings, crab seafood salad, potatoes, various items in walk in cooler
Equipment in poor repair. Rusted racks in walk in cooler Gasket torn on walk in cooler door Ice build up around walk in freezer
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Sep 18, 2024Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority6 Intermediate4 Basic
Show 11 findings ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At hibachi grill station
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. Oyster tags
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Yan Qin Yang serve safe expired 9/7/23
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine servers station Cutting board kitchen Can opener
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees hired more than 60 days
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler noodles, dumplings, crab seafood salad, potatoes, various items in walk in cooler
Employee personal food not properly identified and segregated from food to be served to the public. Employee chicken and soup stored
Equipment in poor repair. Rusted racks in walk in cooler Gasket torn on walk in cooler door Ice build up around walk in freezer
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment door handles on cooks line Walk in cooler door handle Walk in cooler racks Gaskets of reach in cooler and walk in cooler
Sep 18, 2024■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 15 violations recorded, 1 high priority.
1 High priority6 Intermediate8 Basic
Show 15 findings ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At hibachi grill station
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. Oyster tags
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Yan Qin Yang serve safe expired 9/7/23
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine servers station Cutting board kitchen Can opener
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees hired more than 60 days
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler noodles, dumplings, crab seafood salad, potatoes, various items in walk in cooler
Dead roaches on premises. 1 dead on cooks line 1 dead under three compartment sink Approximately 10 dead on sticky trap upstairs Approximately 50 dead in sticky traps in upstairs storage /room 1 dead under prep sink 1 dead under dish machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink about reach in cooler n cooks line
Employee personal food not properly identified and segregated from food to be served to the public. Employee chicken and soup stored
Equipment in poor repair. Rusted racks in walk in cooler Gasket torn on walk in cooler door Ice build up around walk in freezer
Food stored on floor. Various buckets of food in walk-in cooler
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Upstairs freezer, equipment, located with bed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment door handles on cooks line Walk in cooler door handle Walk in cooler racks Gaskets of reach in cooler and walk in cooler
Sep 17, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 32 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority9 Intermediate15 Basic
Show 32 findings ▾
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 chlorine 0ppm, had employee change sanitizer bucket re tested 0ppm Advised employee to set three compartment sink chlorine 100ppm
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in kitchen 3 flies in back prep area of kitchen
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over sauce in walk in cooler Raw pork over carrots Raw shell eggs over crab Rangoon Raw shell eggs over cooked rice at hibachi station - employee corrected
Roach activity present as evidenced by live roaches found. 1 live roach by walk in cooler door
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At hibachi grill station
Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 broken egg at hibachi station
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Cold holding 49, ham 47, cooked corn 47, cut cabbage 57, cut melon 53, crab salad 47, raw fish 47, items moved to secondary walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet egg roll 122 placed to reheat
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. Oyster tags
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Yan Qin Yang serve safe expired 9/7/23
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine servers station Cutting board kitchen Can opener
Handwash sink not accessible for employee use at all times. Dani bucket in hand wash sink next the three compartment sink, employee removed
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees hired more than 60 days
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice - emailed operator written procedures
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator placed on glass.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler noodles, dumplings, crab seafood salad, potatoes, various items in walk in cooler
Dead roaches on premises. 1 dead on cooks line 1 dead under three compartment sink Approximately 10 dead on sticky trap upstairs Approximately 50 dead in sticky traps in upstairs storage /room 1 dead under prep sink 1 dead under dish machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink about reach in cooler n cooks line
Employee personal food not properly identified and segregated from food to be served to the public. Employee chicken and soup stored
Equipment and utensils not properly air-dried - wet nesting. Cups servers station
Equipment in poor repair. Rusted racks in walk in cooler Gasket torn on walk in cooler door Ice build up around walk in freezer
Floor soiled/has accumulation of debris. In walk in cooler
Food stored on floor. Various buckets of food in walk-in cooler
In-use wet wiping cloth/towel used under cutting board. Cook line
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Upstairs freezer, equipment, located with bed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment door handles on cooks line Walk in cooler door handle Walk in cooler racks Gaskets of reach in cooler and walk in cooler
Reuse of single-service or single-use articles. Milk container cut in half and used as scoop. Operator discarded
Single-service articles improperly stored. Floor in back storage by restrooms
Storage area not maintained clean and organized. Upstairs storage unit used equipment
Time/temperature control for safety food thawed in an improper manner. Raw swai thawing at room temperature. Employee moved to fridge Crab meat thawing in standing water
Mar 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Sanitizer bucket in hand wash sink station across from the walk-in cooler. Operator removed bucket.
No paper towels or mechanical hand drying device provided at handwash sink station next to the stairs. Operator replaced paper towels.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Nov 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Toxic substance/chemical improperly stored. Air fresher next to spoons in dry storage. And on stairs near next to bucket of soy sauce. Chemicals were removed to the proper storage area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Server station on the right as soon as you walk in to the establishment. Operator started the process of cleaning ice machine with sanitizer.
Ceiling tile missing. Dry storage back pass restrooms.
Floor tiles missing and/or in disrepair. By Dish machine
Single-service articles improperly stored in dry storage. Operator removed items from the floor.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
Oct 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dining area prep station at buffet. Shrimp and imitation crab meat 52F. Ice placed on items. Shrimp 41F and imitation crab meat 40F.
Handwash sink used for purposes other than handwashing. Metal scrubbies in hand washing sink near dishwasher. Employee removed metal scrubbies.
Ceiling tile missing. Back storage by by bathrooms.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items above cook line.
Floor tiles missing and/or in disrepair by dishwasher.
Single-service articles improperly stored. Storage by bathrooms. Items removed from floor.
Jul 6, 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 ▾
Ceiling tile missing. In storage area by the customer bathrooms left corner.
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.