SUPER BUFFET ST PETE
1035 62 AVE N · SAINT PETERSBURG · Pinellas County · FL 33702
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
15 full violation description(s) documented by the inspector during this visit.
High Priority 5
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. 0 ppm **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw beef in walk-in cooler over top of washed and ready to eat cut leafy greens.employee moved **Corrected On-Site** **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Wok station garlic in oil (62F – Cold Holding) was made yesterday Employee discarded **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet Cole slaw (55F – Cold Holding); cucumber salad with cubed tomatoes (51F – Cold Holding); seafood salad -crab (50F – Cold Holding) Filled bottom with new ice to bottom Cook line – inside small container front of wok station garlic in oil (62F – Cold Holding) made yesterday **Corrective Action Taken** **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet cooked shrimp with green peppers (102F – Hot Holding); cooked shrimp with onions (105F – Hot Holding) **Warning**
Intermediate 3
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Front hibachi area. **Corrected On-Site** **Warning**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Front hand wash sink used to cleaned sushi mat **Warning**
16-28-4Intermediate – Two-compartment sink used for warewashing. Observed dishwasher attendant washing dishes then rinse dishes then put them on the shelf without sanitizing them. Educated how to use three compartment sink in Spanish. Also sent DBPR Form HR 5025-510. **Warning**
Basic 7
36-24-5Basic – Hole in or other damage to wall. Wall behind three compartment sink at cook line. **Warning**
14-69-4Basic – Ice buildup in walk-in freezer. **Warning**
10-12-5Basic – In-use ice scoop stored on soiled surface between uses. **Warning**
08B-12-5Basic – Stored food not covered. Box of Crab lets in walk in freezer not covered. Employee covered **Corrected On-Site** **Warning**
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Salmon on sheet pan thawing on back counter **Warning**
14-17-4Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
21-07-4Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. On cutting board at sushi station **Warning**
Inspector observations synchronized from DBPR on August 12, 2026 10:12 PM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 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.