NO 1 CHINA BUFFET
8857 N FLORIDA AVE #6-152 NORTHGATE, Tampa FL 33604 · 813-915-8888
Last inspected Dec 2, 2025 · 11 visits since July 2023
MAY 24
JUL 24
JAN 25
JUL 25
DEC 25
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. 2 live flies in back kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
7 cases · $2,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2022055130 | Nov 3, 2022 | Jan 6, 2023 | $400 |
| 3--2018017345 | Mar 20, 2018 | May 8, 2018 | — |
| 3--2017029150 | Jun 14, 2017 | Oct 31, 2017 | — |
| 3--2016053604 | Oct 11, 2016 | Mar 14, 2017 | — |
| 3--2016009353 | Feb 16, 2016 | Mar 15, 2016 | $800 |
| 3--2015044561 | Jun 30, 2015 | Nov 20, 2015 | $800 |
| 3--2015020431 | Apr 6, 2015 | Jun 2, 2015 | $800 |
Inspection history
11 visits, newest first
Dec 2, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate10 Basic
What the inspector wrote — 17 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Non- food grade bag used to cover pot stickers in bottom of reach in cooler across from wok station.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored overtop raw beef inside doubled door refrigerator across from 3 compartment sink.
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. Chicken held on time as public health control has no time markings across from ovens in kitchen area.
Handwash sink used for purposes other than handwashing. Dirty dish stored in handwashing sink across from dishwasher.
Show the remaining 13 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink by back door.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork ribs held longer then 24 hours inside doubled door refrigerator has no date markings.
Spray bottle containing toxic substance not labeled. Spray bottle containing cleaning chemicals has no labeling of substance inside bottle underneath 3 compartment sink.
Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside sugar,rice bins on shelves across from dishwasher.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent is soiled overtop 3 compartment sink in back kitchen area.
Employee beverage container in ice machine/ice bin. Drink stored in ice inside ice machine. Employee removed drinks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on food preparation table in kitchen area across from dishwasher.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Chicken stored on floor underneath shelves inside walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease buildup.
Wet mop not stored in a manner to allow the mop to dry. 3 damp mops sitting inside mop bucket by back door.
Wiping cloth sanitizing solution stored on the floor. Sanitizer solution bucket stored on floor by sever station.
Working containers of food removed from original container not identified by common name. Plastic bottles of sauces on buffet line has no labeling of ingredients.
Jul 25, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Nonfood-grade bags used in direct contact with food. Bags sitting on top of food in reach in cooler across from stove
Raw animal food stored over or with unwashed produce. Raw chicken over lettuce in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items located in reach in cooler across from stove: Seasoned raw chicken 52 F; cooked chicken 48F; raw beef 55F; raw shrimp 44F; Beef 55F; butter 60F; pasta noodles 51F; Fish 56F; dumplings 50F; krab Rangoon 59F. Advised operator to move to different cooler
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator could not provide a written procedure for time as a public health for the buffet bar.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marks on raw chicken, noodles, teriyaki chicken located in walk in cooler
Bowl or other container with no handle used to dispense food. Unlabeled bin with container used as scoop by walk in freezer
Cardboard used to line food-contact shelves. Walk in cooler shelves
Equipment and utensils not properly air-dried - wet nesting. Dishes above 3 compartment sink stacked before air drying
Exterior door has a gap at the threshold that opens to the outside. Exterior screen door in back of house has gap.
Food not stored at least 6 inches off of the floor. Box of sweet potatoes stored on floor to the right just before kitchen entrance. Bag of rice stored on floor in front of walk in freezer. Soy bean oil stored on floor under prep table near walk in cooler
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of drink machine needs cleaning, Hood filters and stove soiled, AC vents inside walk in cooler soiled.
Time/temperature control for safety food thawed in an improper manner. Raw shrimp in container filled with water on 3 compartment sink; chicken and imitation crab thawing on prep table near back door
Wet mop not stored in a manner to allow the mop to dry.
Jul 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 6 high priority.
6 High priority6 Intermediate13 Basic
Show 25 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 not dispensing sanitizer, advised operator that they will have to use 3 compartment sink until machine is fixed.
Live, small flying insects found. 2 live flies in back kitchen.
Nonfood-grade bags used in direct contact with food. Bags sitting on top of food in reach in cooler across from stove
Raw animal food stored over or with unwashed produce. Raw chicken over lettuce in walk in cooler
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Ice cream bar is self served, toppings were not covered, operator removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items located in reach in cooler across from stove: Seasoned raw chicken 52 F; cooked chicken 48F; raw beef 55F; raw shrimp 44F; Beef 55F; butter 60F; pasta noodles 51F; Fish 56F; dumplings 50F; krab Rangoon 59F. Advised operator to move to different cooler
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink. Discussed with employee the importance of hand washing
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.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink located by back door, operator provided paper towels.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator could not provide a written procedure for time as a public health for the buffet bar.
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. Training provided for one employee Guo Lin
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marks on raw chicken, noodles, teriyaki chicken located in walk in cooler
Bowl or other container with no handle used to dispense food. Unlabeled bin with container used as scoop by walk in freezer
Cardboard used to line food-contact shelves. Walk in cooler shelves
Dead roaches on premises. 1 dead roach near walk in freezer
Equipment and utensils not properly air-dried - wet nesting. Dishes above 3 compartment sink stacked before air drying
Exterior door has a gap at the threshold that opens to the outside. Exterior screen door in back of house has gap.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. 5 sticky tapes throughout kitchen area, approximately 30 flies. Operator removed and threw away in trash.
Food not stored at least 6 inches off of the floor. Box of sweet potatoes stored on floor to the right just before kitchen entrance. Bag of rice stored on floor in front of walk in freezer. Soy bean oil stored on floor under prep table near walk in cooler
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Unlabeled bin on 4 tier shelf by kitchen entrance
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of drink machine needs cleaning, Hood filters and stove soiled, AC vents inside walk in cooler soiled.
Time/temperature control for safety food thawed in an improper manner. Raw shrimp in container filled with water on 3 compartment sink; chicken and imitation crab thawing on prep table near back door
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Bin under prep table by walk in cooler, bins on 4 tier by kitchen entrance
Apr 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed ice cream scooped by customer from an ice cream freezer added to dining room buffet area.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Floor soiled/has accumulation of debris. Underneath cooking equipment on cooksline
Food not stored at least 6 inches off of the floor. Observed buckets of potatoes on floor in walk-in-cooler
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Large food containers with blue lids not labeled
Jan 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority5 Intermediate8 Basic
Show 15 findings ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed ice cream scooped by customer from an ice cream freezer added to dining room buffet area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut leafy greens on cooksline at 69 F. Adding to existing time as a public health control form
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.
No paper towels or mechanical hand drying device provided at handwash sink. Front kitchen area
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Exterior screen door has a gap at the threshold that opens to the outside. Door open at time of inspection
Floor soiled/has accumulation of debris. Underneath cooking equipment on cooksline
Food not stored at least 6 inches off of the floor. Observed buckets of potatoes on floor in walk-in-cooler
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
Time/temperature control for safety food thawed in an improper manner. Observed frozen pork sitting out at room temperature to thaw. Operator placing in walk-in-cooler
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Large food containers with blue lids not labeled
Jul 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
5 High priority6 Intermediate11 Basic
Show 22 findings ▾
Food stored in ice used for drinks. Observed gallon of milk and gallon of orange juice stored in large ice machine in service area. See stop sale. 3 lbs of ice
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored cut leafy greens and white containers of soy sauce. In Walk-In-Cooler
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed ice cream scooped by customer from an ice cream freezer added to dining room buffet area.
Stop Sale issued due to food not being in a wholesome, sound condition. Drink ice in ice machine service area.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink
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.
Handwash sink used for purposes other than handwashing. Observed operator dumping drink ice in Handwashing Sink at service area.
No monitoring of buffet/salad bar by employee trained in safe operating procedures. There was no monitoring of the buffet/salad bar by an employee trained in safe operating procedures. Observed a customer scooping ice cream to consume from an ice cream freezer that was added to the dining room buffet area, which was not being monitored by staff.
No paper towels or mechanical hand drying device provided at handwash sink. Service handwashing sink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-In-Cooler egg rolls
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In back kitchen area near Walk-In-Cooler on cooks-line. Operator turned on
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Employee preparing food in customer section of dining area. Observed personal food being prepared in front dining room.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Boxes of cooking oil and containers of soy sauce on floor in back kitchen area
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At self service ice cream freezer in dining room that is self service
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust, grease and food debris
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Screen door not complete closed in back kitchen area
Stored food not covered. Observed food uncovered in Walk-In-Cooler
Wet wiping cloth not stored in sanitizing solution between uses. Back kitchen cooks-line and sushi area
May 10, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate1 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta and multiple items in walk in cooler.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Operator rewrote new dates on old certificates.
Spray bottle containing toxic substance not labeled with yellow liquid under three compartment sink.
Food stored on floor. Raw chicken, broccoli, bulk oil and multiple items on floor in kitchen.
May 9, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority5 Intermediate3 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: sushi shrimp roll 60 F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit Hot holding: clams 106 F, fish 110 F, operator started to reheat at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
No paper towels or mechanical hand drying device provided at handwash sink next to back door.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta and multiple items in walk in cooler.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Operator rewrote new dates on old certificates.
Spray bottle containing toxic substance not labeled with yellow liquid under three compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Monster energy drink on prep table in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf over prep table in kitchen.
Food stored on floor. Raw chicken, broccoli, bulk oil and multiple items on floor in kitchen.
Mar 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked foods in walk-in-cooler
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Containers of cooking oil stored on floor cooksline and walk-in-cooler
Open dumpster lid.
Stored food not covered. Food in walk-in-cooler
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Plastic large container with blue lid not labeled on cooksline
Feb 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 1 high priority.
1 High priority4 Intermediate11 Basic
Show 16 findings ▾
Box of band aids improperly stored on shelf with food
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink on cooksline next to stove hot and cold water off and sink in unusable, total lack of water at hand sink and cannot be made operable for use at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink near dish machine
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked foods in walk-in-cooler
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink near dish machine 75 F
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Containers of cooking oil stored on floor cooksline and walk-in-cooler
Insect control device installed over food preparation area. Over open container of cut broccoli stored on prep table across from stove
Open dumpster lid.
Plumbing system in disrepair. Hand sink near dish machine Standing water or very slow draining water in handwash sink on cooksline across from dish machine
Stored food not covered. Food in walk-in-cooler
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Plastic large container with blue lid not labeled on cooksline
Jul 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate11 Basic
Show 14 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled and stained cutting near walk-in-cooler
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Uncovered foods in walk-in-cooler
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Near back kitchen swinging doors
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Back kitchen area
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Buckets of soy sauce and containers of cooking oil stored on floor in kitchen area and walk-in-cooler
In-use wet wiping cloth/towel used under cutting board.
Insect control device installed over food preparation area. Across from stoves and over food preparation table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
Outer openings not protected during operation.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloths not stored in sanitizing solution between uses.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.