BUFFET CITY
1030 58 ST N · ST PETERSBURG · Pinellas County · FL 33710
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
26 full violation description(s) documented by the inspector during this visit.
High Priority 5
22-48-5High Priority – 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 **Corrected On-Site**
08A-20-5High Priority – 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 **Corrected On-Site** **Repeat Violation** **Admin Complaint**
01B-02-5High Priority – 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.
03A-02-5High Priority – 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.
03D-06-5High Priority – 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
Intermediate 8
01C-03-4Intermediate – Clam/mussel/oyster tags not marked with last date served. -some tags did not have date mark on them of last day served. **Repeat Violation**
01C-02-4Intermediate – Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator was only able to provide oyster tags dating back to 1/8/26
03D-15-4Intermediate – 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
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards stained
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. -steel wool storing in hand wash sink at kitchen entrance. Operator removed. **Corrected On-Site**
31B-03-4Intermediate – No soap provided at handwash sink -at kitchen entrance. -at sushi bar Operator put soap out. **Corrected On-Site**
03F-10-5Intermediate – 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. **Corrected On-Site**
27-16-4Intermediate – 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.
Basic 13
32-09-5Basic – 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. **Corrected On-Site**
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. -walk in cooler door handles soiled with food debris **Repeat Violation**
14-74-7Basic – 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.
32-12-6Basic – Covered waste receptacle not provided in women's bathroom.
14-11-5Basic – 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
36-22-4Basic – Floor area(s) covered with standing water. -employee restroom in kitchen -utility area in kitchen near employee restroom Operator mopped areas **Corrected On-Site**
36-73-4Basic – Floor soiled/has accumulation of debris. -floors soiled throughout kitchen -floors and walls soiled in walk in coolers and freezers
08B-38-4Basic – Food stored on floor. -boxes of food stored on floor under storage shelves in walk in freezers **Repeat Violation**
14-69-4Basic – Ice buildup on floors and walls of walk-in freezer.
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit. Sushi coolers do not have ambient thermometers.
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. -at hand sink in sushi bar
22-16-4Basic – Reach-in coolers throughout kitchen interior/shelves have accumulation of soil residues. **Repeat Violation**
42-01-4Basic – Wet mop not stored in a manner to allow the mop to dry in wait station area. **Repeat Violation**
Inspector observations synchronized from DBPR on August 13, 2026 11:41 PM.
Violation category totals
3 observation(s)
4 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.