BUYA
911 CENTRAL AVE, Saint Petersburg FL 33705
Last inspected Apr 8, 2025 · 6 visits since December 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
DEC 23
MAR 24
SEP 24
APR 25
≈ ERRATIC
4 inspections, swinging between F and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies in bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023021043 | Mar 1, 2023 | May 25, 2023 | $320 |
Inspection history
6 visits, newest first
Apr 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 3 high priority.
3 High priority2 Intermediate15 Basic
What the inspector wrote — 21 findingsThe state's own report →
Observed employee touch phone then touch clean equipment utensils and single-serve bowl without washing hands. Discussed with operator proper hand-hygiene techniques.
Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating. License expired on 02-01-2025.
Stop Sale issued due to food not being in a wholesome, sound condition. 5 raw tuna commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Located in walk-in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler in cooks line soiled with food buildup between cracks.
Show the remaining 17 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Two pans of cooked corn and shredded beef cooked more than 24 hours ago not date-marked.
5 raw tuna commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Located in walk-in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin located near walk-in cooler.
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. Plastic container without handle stored in container of flour on top of prep table. Employee removed flour.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance above dishmachine.
Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation.
Floor tiles missing and/or in disrepair long cooks line and walkway leading to rear kitchen exit.
Floors on cooks line and hallway not maintained smooth and durable.
Stored food not covered. Cut limes, and lemons in container in bar area. Operator covered items.
Time/temperature control for safety food thawed in an improper manner. Raw shrimp in container near three-compartment sink thawing in container without running cold water or refrigeration. Operator placed raw shrimp under cold running water.
Walk-in cooler shelves have accumulation of mold-like substances.
Walk-in cooler shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Flour removed from original packaging stored in container on top of prep table not labeled. Employee labeled item flour.
Portable fire extinguisher missing from its designated location. For reporting purposes only.
Sep 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 3 high priority.
3 High priority3 Intermediate19 Basic
Show 25 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee exit kitchen. Then return, touch single-serve gloves without washing hands. Discussed with manager proper hand-hygiene techniques.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen. Fly did not land on food or food contact surfaces.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 1:20pm a. shredded beef (54F - Cold Holding); 48f b. shredded chicken (54F - Cold Holding); 44f c. sprouts (63F - Cold Holding) 58f d. cooked corn (53F - Cold Holding) 47f Operator placed items in ice bath. Re temp at 2:00pm
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is stained with mold like substance.
Handwash sink used for purposes other than handwashing. Ice and funnel dump inside bowl of hand wash sink in bar area. Reviewed with manager.
No paper towels or mechanical hand drying device provided at handwash sink in bar area. Employee provided paper towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located next to walk-in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen are soiled dust and grease buildup.
Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.
Dead roaches on premises. 2 dead roaches on floor in unisex restroom. 1 dead roach on floor in unisex restroom near dining room. 5 dead roaches in trap underneath ice machine next to walk-in cooler. 3 dead roaches underneath reach-in freezer near walk-in cooler. Employees discarded roaches. Cleaned and sanitized the area.
Employee on cooks line with no beard guard/restraint while engaging in food preparation.
Employee on cooks line with no hair restraint while engaging in food preparation.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on top of cutting board on reach-in cooler on cooks line. Employee removed phone and in the process of cleaning and sanitizing area.
Equipment in poor repair. Bottom shelves of prep tables in kitchen are rusted. Interior of reach-in cooler on cooks line is rusted.
Floor area(s) covered with standing water on cooks line.
Floor tiles on cooks line and near rear kitchen exit is missing and cracked.
Floors on cooks line and near rear kitchen exit not maintained smooth and durable.
Hole in wall near unisex restrooms.
Ice scoop handle in contact with ice. Located in bar area. Employee removed ice scoop.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line. Fan guards in walk-in cooler are soiled with debris.
Reach-in cooler on cooks line interior have accumulation of soil residues.
Stored food not covered. Multiple containers of vegetables and pan of cooked sweet potatoes not covered in walk-in cooler.
Time/temperature control for safety food thawed in an improper manner. Three commercially processed reduced oxygen packaged yellow fin fish located in walk-in cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish is partially frozen. Operator cut ROP bag.
Walk-in cooler shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Sugar and sesame stored in container on shelf in kitchen is not labeled. Operator labeled items.
May 30, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 12:15pm Operator placed items in ice bath on reach-in cooler cooks line and walk-in cooler. Re temp at 1:15pm a. boiled egg (64F - Cold Holding) 52f b. shredded beef (51F - Cold Holding); 42f c. shredded pork (55F - Cold Holding) 45f d. sliced duck (64F - Cold Holding) 48f e. sprouts (57F - Cold Holding) 45f f. cooked corn (57F - Cold Holding); 49f g. cooked rice (56F - Cold Holding); 43f h. cooked pork (56F - Cold Holding) 44f i. broth (64F - Cold Holding) 59f Walk-in cooler at 12:35pm a. boiled egg (47F - Cold Holding); 43f b. fried chicken (47F - Cold Holding); 43f c. sprouts (48F - Cold Holding); 44f d. raw shrimp (47F - Cold Holding) 42f
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen above three-compartment are soiled with dust.
Cutting board on cooks line has cut marks and is no longer cleanable.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Floor tiles missing and/or in disrepair. Floor tiles in kitchen.
Light shield damaged/in disrepair. Light shields in kitchen is soiled with brown substance.
Standing water in bottom of reach-in-cooler on cooks line.
Apr 2, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate12 Basic
Show 16 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 12:15pm Operator placed items in ice bath on reach-in cooler cooks line and walk-in cooler. Re temp at 1:15pm a. boiled egg (64F - Cold Holding) 52f b. shredded beef (51F - Cold Holding); 42f c. shredded pork (55F - Cold Holding) 45f d. sliced duck (64F - Cold Holding) 48f e. sprouts (57F - Cold Holding) 45f f. cooked corn (57F - Cold Holding); 49f g. cooked rice (56F - Cold Holding); 43f h. cooked pork (56F - Cold Holding) 44f i. broth (64F - Cold Holding) 59f Walk-in cooler at 12:35pm a. boiled egg (47F - Cold Holding); 43f b. fried chicken (47F - Cold Holding); 43f c. sprouts (48F - Cold Holding); 44f d. raw shrimp (47F - Cold Holding) 42f
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment serves an undercooked soft-boiled egg in that is not identified on menu as undercooked in the following dishes a. Crispy Duck Ramen b. Roasted Pork Ramen c. Braised Short Rib Ramen d. Grilled Chicken Ramen e. Mushroom ramen f. Spicy tuna poke bowl is not as identified as being served raw. a.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.
Accumulation of debris inside warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen above three-compartment are soiled with dust.
Cutting board on cooks line has cut marks and is no longer cleanable.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. Bottom shelf of prep table next to reach-in cooler on cooks line is rusted. Walk-in cooler door is missing handle.
Floor tiles missing and/or in disrepair. Floor tiles in kitchen.
Food stored on floor. Two 5 gallon containers of cooking oil stored on floor at rear exit of kitchen.
Light shield damaged/in disrepair. Light shields in kitchen is soiled with brown substance.
No hot running water at mop sink.
Standing water in bottom of reach-in-cooler on cooks line.
Working containers of food removed from original container not identified by common name. Container of white powered stored on shelf in kitchen, not labeled.
Mar 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 31 violations recorded, 5 high priority.
5 High priority9 Intermediate17 Basic
Show 31 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Reading 10 ppm.mDiscontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Employee primed dishmachine. Reading 50 ppm
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling soiled dishes then touch clean utensil on cooks line. Discussed with operator proper hand-hygiene techniques.
Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating with an expired license 02-01-2024.
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 comminuted meat stored above pasta and french fries in upright freezer next to mop sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 12:15pm Operator placed items in ice bath on reach-in cooler cooks line and walk-in cooler. Re temp at 1:15pm a. boiled egg (64F - Cold Holding) 52f b. shredded beef (51F - Cold Holding); 42f c. shredded pork (55F - Cold Holding) 45f d. sliced duck (64F - Cold Holding) 48f e. sprouts (57F - Cold Holding) 45f f. cooked corn (57F - Cold Holding); 49f g. cooked rice (56F - Cold Holding); 43f h. cooked pork (56F - Cold Holding) 44f i. broth (64F - Cold Holding) 59f Walk-in cooler at 12:35pm a. boiled egg (47F - Cold Holding); 43f b. fried chicken (47F - Cold Holding); 43f c. sprouts (48F - Cold Holding); 44f d. raw shrimp (47F - Cold Holding) 42f
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. Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events.
Handwash sink used for purposes other than handwashing. Hand wash sink in bar area used as dump sink with ice and shake cup inside bowl
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. 1. Sara Schulz
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment serves an undercooked soft-boiled egg in that is not identified on menu as undercooked in the following dishes a. Crispy Duck Ramen b. Roasted Pork Ramen c. Braised Short Rib Ramen d. Grilled Chicken Ramen e. Mushroom ramen f. Spicy tuna poke bowl is not as identified as being served raw. a.
No paper towels or mechanical hand drying device provided at handwash sink in bar area.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.
No soap provided at handwash sink in bar area.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided consumer advisory sign.
Accumulation of debris inside warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen above three-compartment are soiled with dust.
Current Hotel and Restaurant license not displayed. Operator Unable to locate DBPR Food Service License.
Cutting board on cooks line has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on shelf above reach-in cooler on cooks line.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on shelf above dishmachine are stored wet.
Equipment in poor repair. Bottom shelf of prep table next to reach-in cooler on cooks line is rusted. Walk-in cooler door is missing handle.
Floor area(s) covered with standing water on cooks line.
Floor tiles missing and/or in disrepair. Floor tiles in kitchen.
Food stored on floor. Two 5 gallon containers of cooking oil stored on floor at rear exit of kitchen.
Light shield damaged/in disrepair. Light shields in kitchen is soiled with brown substance.
No hot running water at mop sink.
Standing water in bottom of reach-in-cooler on cooks line.
Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawing in prep sink without running cold water or under refrigeration.
Working containers of food removed from original container not identified by common name. Container of white powered stored on shelf in kitchen, not labeled.
Dec 18, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 4 high priority.
4 High priority5 Intermediate15 Basic
Show 24 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Left work station and began to plate food with no hand wash.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Picked up trash from ground then handled a bin of food. No hand wash or glove change.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies in bar area.
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 eggs or rice.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board staining, burners soiled on cook top,
Handwash sink not accessible for employee use at all times. Item in hand washing sink.
Manager or person in charge lacking proof of food manager certification. Blythe Berger
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in walk in cooler no dated
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets
Cutting board has cut marks and is no longer cleanable.
Employee with no beard guard/restraint while engaging in food preparation. On any cook,
Employee with no hair restraint while engaging in food preparation. On any cook.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. No handle on walk in cooler door
Floor area(s) covered with standing water. Cook line
Floor tiles missing and/or in disrepair. Cook line
Food stored on floor. Oil boxes, sauce bucket,
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Old labels stuck to food containers after cleaning.
Soiled dry wiping cloth in use. At cook line
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed corn on top of keg of beer
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.