BUFFET CITY
2150 TAMIAMI TRAIL UNIT 30 & 31 · PORT CHARLOTTE · Charlotte County · FL 33948
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
27 full violation description(s) documented by the inspector during this visit.
High Priority 6
22-49-4High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the chlorine sanitizer solution for the dishmachine at 0ppm after 4 cycles. The operator set up the three compartment sink for sanitizing. **Corrective Action Taken** **Warning**
14-15-4High Priority – Nonfood-grade containers used for food storage – direct contact with salt and MSG.
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw in-shell crab in the walk in cooler. The operator properly stored the raw foods. **Corrected On-Site**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shredded cheese (52F – Cold Holding); cooked ham (47F – Cold Holding) in the glass door reach in cooler near the entrance to the cook line. The operator stated the potentially hazardous foods had been held overnight. The operator discarded the ham and cheese. Observed cooked ham (51F – Cold Holding); egg foo young (102F – Hot Holding); flan (60F – Cold Holding); cooked mussels (61F – Cold Holding); krab meat (56F – Cold Holding); cooked octopus (57F – Cold Holding); cut tomatoes (60F – Cold Holding); coleslaw (60F – Cold Holding); cooked broccoli (61F – Cold Holding); rice pudding (61F – Cold Holding); bread pudding (58F – Cold Holding); butter (84F – Cold Holding); chocolate mousse (68F – Cold Holding); cream puffed pastries (67F – Cold Holding); cheese cake (68F – Cold Holding) multiple buffet stations. The operator discarded the foods at the buffet. **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (44F – Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the shrimp had been held for approximately 30 minutes. The operator emptied half of the contents and stored in the walk in cooler. Observed shredded cheese (52F – Cold Holding); cooked ham (47F – Cold Holding) in the glass door reach in cooler near the entrance to the cook line. The operator stated the potentially hazardous foods had been held overnight. The operator discarded the ham and cheese. Observed cooked ham (51F – Cold Holding); flan (60F – Cold Holding); cooked mussels (61F – Cold Holding); krab meat (56F – Cold Holding); cooked octopus (57F – Cold Holding); cut tomatoes (60F – Cold Holding); coleslaw (60F – Cold Holding); cooked broccoli (61F – Cold Holding); rice pudding (61F – Cold Holding); bread pudding (58F – Cold Holding); butter (84F – Cold Holding); chocolate mousse (68F – Cold Holding); cream puffed pastries (67F – Cold Holding); cheese cake (68F – Cold Holding) multiple buffet stations. The operator discarded the foods at the buffet. **Corrected On-Site** **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed egg foo young (102F – Hot Holding) at the buffet. The operator stated the potentially hazardous food had been held for 3 hours. The operator discarded the egg foo young. **Corrected On-Site**
Intermediate 6
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Observed employee beverage cup and keys stored in the handwashing sink at the hibachi station. The operator removed the employee belongings. **Corrected On-Site** **Repeat Violation**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Observed a sanitizer bucket stored in the handwashing sink at the sushi station. Observed an employee rinse a wiping cloth in the handwashing sink at the entrance to the cook line.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink at the end of the cook line. The operator provided paper towels for the hand sink. **Corrected On-Site** **Repeat Violation**
31B-03-4Intermediate – No soap provided at handwash sink at the end of the cook line. The operator provided soap for the hand sink. **Corrected On-Site**
14-14-4Intermediate – Nonfood-grade basting brush used in food. The operator discarded the brush. **Corrected On-Site**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled at the hibachi station. The operator labeled the spray bottle. **Corrected On-Site**
Basic 15
14-05-4Basic – Cardboard used to line food-contact shelves in the 2-door reach in cooler at the entrance to the cook line. The operator removed the cardboard. **Corrected On-Site**
06-09-2Basic – Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The raw tuna was still frozen. The operator removed the tuna from the reduced oxygen packaging. **Corrected On-Site**
32-12-6Basic – Covered waste receptacle not provided in women's bathroom.
35A-03-4Basic – Dead roaches on premises. Observed 5 dead roaches underneath the cold holding counter unit at the hibachi station. Observed 4 dead roaches underneath hot holding counter unit at the buffet. Observed 1 dead roach underneath a table at the server station nearest the sushi station. The operator removed the dead roaches. **Corrected On-Site** **Warning**
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. Observed an employee engaged in food preparation not wearing a hat at the hibachi station.
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Observed plastic beverage cups stored stacked wet on top of each other at the server station nearest the sushi bar.
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. Observed a gap at the threshold of the exit door in the auxiliary ding area. Observed gaps on the screen door at the rear exit.
08B-38-4Basic – Food stored on floor. Observed cut onions and unwashed avocados store on the floor of the produce walk in cooler. Observed multiple boxes of food stored on the floor in the walk in freezer.
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. Observed a knife stored between a cold holding unit and a food preparation table in the kitchen. The operator removed the knife for cleaning. **Corrected On-Site**
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers in the counter top cold holding units at the sushi station. **Repeat Violation**
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. Observed the employee handwashing sign covered by a mirror in the men's restroom. **Repeat Violation**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the fire suppression system with dripping grease at the hoods on the cook line.
06-08-5Basic – Raw shrimp thawed under water that was barely running/dripping. The operator increased the water velocity. **Corrected On-Site**
08B-12-5Basic – Stored food not covered. Observed crispy won ton strips, panko crumbs, potato starch, corn starch, and flour stored uncovered in dry storage. The operator covered the above foods. **Corrected On-Site** **Repeat Violation**
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Observed krab meat thawing in standing water. The operator stored the krab meat in the walk in cooler. **Corrected On-Site**
Inspector observations synchronized from DBPR on October 29, 2026 6:18 PM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
5 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.