BUFFET CITY
810 CYPRESS GARDEN BLVD · WINTER HAVEN · Polk County · FL 33880
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
23 full violation description(s) documented by the inspector during this visit.
High Priority 7
01B-01-4High Priority – Dented/rusted cans present. See stop sale. Strawberry glaze **Repeat Violation** **Admin Complaint**
22-41-4High Priority – 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08B-02-4High Priority – Displayed food not properly protected from contamination. Sushi condiments (soy sauce, wasabi, ginger, seaweed salad) Employee moved items under sneeze guard **Corrected On-Site**
08A-05-6High Priority – 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. **Repeat Violation** **Admin Complaint**
08A-20-5High Priority – 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 **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – 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 **Corrective Action Taken**
03F-02-5High Priority – 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.
Intermediate 6
01C-05-4Intermediate – 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. **Repeat Violation**
01C-03-4Intermediate – Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with last date.
22-02-4Intermediate – 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 )
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Soap water bucket in hand wash sink location by three compartment prep sink. Operator removed bucket. **Corrected On-Site**
53A-05-6Intermediate – 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. **Corrected On-Site**
02C-02-5Intermediate – 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 **Repeat Violation**
Basic 10
14-01-5Basic – Bowl or other container with no handle used to dispense food. In rice **Repeat Violation**
40-06-5Basic – 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 **Repeat Violation**
14-11-5Basic – Equipment in poor repair. Rusted rack on reach in cooler on cooks line
36-17-5Basic – Floor tiles missing and/or in disrepair. In prep kitchen
08B-23-5Basic – 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. **Corrective Action Taken**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame walk in cooler Hood filter under grill
08B-39-4Basic – Raw fruits/vegetables not washed prior to preparation. Mushrooms and broccoli not washed prior to use on cooks line. Employee washed produce **Corrected On-Site**
25-32-4Basic – Reuse of single-service or single-use articles. Establishment re using tomato box to store other prepared food items
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Manager turned water on **Corrected On-Site** **Repeat Violation**
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Servers station
Inspector observations synchronized from DBPR on August 19, 2026 7:41 AM.
Violation category totals
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
5 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 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.