SUPER BUFFET
5471 FRUITVILLE RD, Sarasota FL 34232 · 941.914.8518
Last inspected Aug 20, 2026 · 13 visits since October 2023
FEB 25
JUL 25
DEC 25
JAN 26
AUG 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. Observed approximately 1 live roach on the floor of the dry storage area. Operator killed the roach and cleaned the area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025062465 | Jul 31, 2025 | Sep 10, 2025 | $1,200 |
| 7--2024011538 | Jan 16, 2024 | Apr 15, 2024 | $400 |
Inspection history
13 visits, newest first
Aug 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate0 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw tuna then changed their gloves and handled clean equipment without washing their hands. Employee removed the equipment to be sanitized, washed their hands and put on new gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over ready to eat ginger in the reach in cooler in the sushi area. Employee removed the ginger. Raw shell eggs stored over cooked chicken in the reach in cooler in the grill area. Employee removed the eggs.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in the reach in cooler on the cook line. Employee placed the chicken below the beef.
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. See stop sale. Tuna and salmon on time as a public health control stored on ice in the sushi buffet line area with no time mark. Chef stated the items had been on time as a public health control for approximately 1 hour. Chef placed a time mark on the
Show the remaining 3 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer reading 200ppm chlorine. Owner replaced the sanitizer, new reading 100ppm chlorine.
Handwash sink not accessible for employee use at all times. Several soiled plates stored in the hand wash sink in the sushi line area. Employee removed the plates.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken with no date mark stored in the stand up reach in cooler on the cook line. Operator stated the chicken was cooked on 8/17. Operator placed a date mark on the chicken.
Jan 7, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Employee washed hands with no soap. Observed two line cooks rinse their hands in the kitchen triple sink without soap and then return to the line. Operator had them wash their hands with soap in the hand sink.
Employee washed hands in a sink other than an approved handwash sink. Observed two line cooks rinse their hands in the kitchen triple sink without soap and then return to the line. Operator had them wash their hands with soap in the hand sink.
Dec 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hot water shut off at the ware washing area sink. Operator turned it back on.
Accumulation of debris inside warewashing machine. Observed heavy lime build up inside the dish machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open employee drink stored on the cook line. Operator removed it.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee jackets and hats stored above food in their dry storage area. Operator removed them.
Missing drain plug at dumpster. Observed a missing drain plug on their dumpster.
Unclean building components, attachments or fixtures. Observed a dust fan stored on top of their soda boxes in the back.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed multiple shelves in the walk in coolers with various degrees of rust build up on them.
Oct 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 4, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Observed all employees training expired at this time.
Jul 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked pork in the hibachi reach in cooler. Operator moved the eggs.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in the walk-in cooler. Operator removed it.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the kitchen counter and the left side standing cooler: Shredded cabbage (70F - Cold Holding); Cooked noodles (70F - Cold Holding); Chicken (50F - Cold Holding); Shrimp (50F - Cold Holding); Pork (51F - Cold Holding). Operator stated the products had been there for approximately 2hrs. Operator placed them in the walk in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed their sushi rice without a time mark. Operator stated it had been out approximately 1hr and marked it accordingly.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed their left side sanitizer bucket with 300ppm chlorine.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed their chlorine test kit not usable.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the warewashing hand sink. Operator placed more there.
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. Observed all employees training expired at this time.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a scoop in standing 82F water on the cook line.
In-use wet wiping cloth/towel used under cutting board. Observed a wet wiping cloth stored u dear a cook line cutting board. Operator removed it.
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Observed their buffet plates not inverted or with any overhead protection.
Silverware/utensils dried with a towel/cloth. Observed an employee dry dishes with a towel. Operator instructed the employee air dry them.
Feb 25, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw shrimp stored over unwashed veggies in the right side cook line reach in cooler. Operator removed the shrimp.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stereos over raw beef in the walk in cooler. Operator moved the beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line: Garlic in oil (88F - Cold Holding). Observed on the buffet line: Butter chips (86F - Cold Holding) Operator stated it had been out for approximately 1hr and placed it in a reach in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed their sushi rice not properly time marked as part of the time as a public health control plan. Operator stated it had been out for approximately 1hr and marked it appropriately.
Toxic substance/chemical improperly stored. Observed a container of windex stored next to food product in the kitchen. Operator removed it.
Handwash sink used for purposes other than handwashing. Observed the owner dump out a water bucket in e hand wash sink. Instructed owner on proper usage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed numerous employee jackets and other items stored above food prep areas in the kitchen. Operator removed them.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed three rice scoops placed in standing 80F water. Operator removed the scoops.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on the hood filters.
Stored food not covered. Observed products in their cook oven reach in freezer not covered. Operator covered them.
Time/temperature control for safety food thawed in an improper manner. Observed them thawing squid at room temperature. Operator placed it in a walk in cooler.
Unclean building components, attachments or fixtures. Observed dust build up in the walk in cooler fan covers.
Aug 7, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
Container of medicine improperly stored. Observed medicinal rubbing alcohol stored above single service items in the dry storage area. Operator removed the rubbing alcohol.
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. Observed the dishmachine at 0ppm chlorine. Operator acquired another sanitizer bucket and retested it at 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over ready to eat sauces in the walk in cooler. Operator removed the shrimp.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stored over the fill line at the hibachi station: Crab (50F - Cold Holding); Chicken (50F - Cold Holding). Operator stated they had been out for approximately 1hr. Operator stored them under the proper level.
Bowl or other container with no handle used to dispense food. Observed a cup being used as a scoop in a container of nuts. Operator removed the cup.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored unmarked with customer food in the walk in cooler. Operator removed the food.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a ladle in the cook line stored in 76F degrees standing water. Operator emptied the water.
Stored food not covered. Observed food stored in the walk in freezer not covered. Operator covered the food.
Jul 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. Observed 1 can of garbanzo beans, 1 can of pizza sauce, and 1 can of mushrooms dented in the back dry storage area. Operator set them aside for disposal.
Toxic substance/chemical improperly stored. Observed hand sanitizer and soap stored next to food in the right side server station and in a container above the cook line. Operator removed the cleaners.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the wiping cloth sanitizer at 300ppm chlorine. Operator emptied out the buckets.
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/ Observed expired: Bin Lin 2/7/24 through ServSafe
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee coats stored above food in the back dry storage area. Operator removed the coats.
Employee with no hair restraint while engaging in food preparation. Observed an employee on the cook line with no hair restraint. Operator had the employee put on a hat.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a serving ladle stored in 84F degrees water. Operator emptied the container.
Jan 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Container of medicine improperly stored. Observed a container of painkiller stored over the cook line make table. Operator removed the container.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken eggs stored over ready to eat vegetables in the hibachi area reach in cooler. Operator placed eggs on the iced cook line.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw salmon in the the right side reach in cooler on the cook line. Operator removed the beef. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the left standing reach in cooler on the cook line: Chicken (54F - Cold Holding); Shrimp (54F - Cold Holding); Beef (52F - Cold Holding); Ambient (54F - Cold Holding). Operator stated the food had been put there approximately 1hr ago. Operator placed food into the walk in cooler and called a repairman. Observed on the counter of the kitchen: Cooked noodles (52F - Cold Holding) Operator stated it has been out for approximately 45minutes. Operator placed the noodles in the make table cooler. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Handwash sink used for purposes other than handwashing. Observed a employee use a handwash sink to fill a container and rinse off and utensil. Operator informed the employee on not to do that.
Spray bottle containing toxic substance not labeled. Observed a spray bottle containing chemicals not labeled in the warewashing area. Operator labeled the bottle.
Oct 5, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable. Observed multiple grooved cutting boards throughout the establishment. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Unclean building components, attachments or fixtures. Observed dust build up on the left side walk in cooler fan covers.
Oct 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Operator had company send him a letter of proof of farm raised and pellet fed salmon.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw pork in the walk in cooler. Operator placed chicken on the bottom shelf.
Roach activity present as evidenced by live roaches found. Observed approximately 1 live roach on the floor of the dry storage area. Operator killed the roach and cleaned the area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line: Butter (83F - Cold Holding); Shredded lettuce (72F - Cold Holding). Operator had stated that the food had been out approximately 1 hr and placed food in the reach in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the front kitchen hand wash sink. Operator put a new roll there.
Spray bottle containing toxic substance not labeled. Observed multiple unlabeled spray bottles containing chemicals throughout the kitchen. Operator labeled bottles.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black build up on the left side ice machine.
Cutting board has cut marks and is no longer cleanable. Observed multiple grooved cutting boards throughout the establishment. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Dead roaches on premises. Observed approximately 1 dead roach on the floor of the back soda storage area. Operator disposed of it and cleaned the area.
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. Observed employee drinking from an open glass in the kitchen. Operator had employee dispose of drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee phone charger on top of ketchup packets. Operator removed charger.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on the walk in freezers fan covers.
Unclean building components, attachments or fixtures. Observed dust build up on the left side walk in cooler fan covers.
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.