BUFFET CITY

Name: BUFFET CITY
Address: 4551 13 ST, ST. CLOUD, FL, 34769, US
Rating: 87.7

4551 13 ST, ST. CLOUD, FL 34769

License #5909291

87.7 Grade B / 100

Solid Health Score

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Quick take

BUFFET CITY in ST. CLOUD currently holds an InspectFL Health Score of 87.7 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on October 15, 2025. Across those visits, inspectors documented 50 total violations — 9 critical, 7 major, 34 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Call Back - Complied
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Several reach in coolers throughout
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bags on shelf in dry storage area Beverage on shelf over make table on cookline
[14-11-5] Equipment in poor repair. Duct tape on ice machine in server area and in kitchen
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris. In walk in freezer
[36-17-5] Floor tiles missing and/or in disrepair. Floor grout worn out in front of dish machine
[14-38-4] Food storage container/container lid cracked or broken. Cracked dry storage containers in dry storage room
[08B-38-4] Food stored on floor. Water bottles on floor at buffet line in front of kitchen entrance
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer and chest freezer near rice cookers
[38-01-4] Light shield damaged/in disrepair. In walk in cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler door underneath make table on cookline Bulk dry storage containers on bottom shelves in dry storage room
[14-20-4] Ripped/worn tin foil used as shelf cover. Under two tables near ice machine in kitchen
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Several rusted shelves throughout facility and in walk in cooler
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cookline rubbing face and then cooking without washing hands
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce in reach in cooler under make table on cookline
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over dough in glass door reach in cooler on cookline Raw pork and chicken over raw shrimp in walk in cooler
[03F-02-5] 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. Time marking does not cover full time that buffet is open, only 3-7pm. Recommended that operator change time blocks from 10-2, 2-6 and 6-10
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Oysters
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Ice machine filters not marked with dates, no protective covers

Warning Issued
[03F-02-5] 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. Time marking does not cover full time that buffet is open, only 3-7pm. Recommended that operator change time blocks from 10-2, 2-6 and 6-10
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Bagged oyster meats thawing in pan on prep counter at room temperature
[10-20-4] In-use tongs stored on equipment handle between uses. Two hanging on pipes underneath burner on cookline
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cookline rubbing face and then cooking without washing hands
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Several reach in coolers throughout
[25-06-4] Single-service articles not stored inverted or protected from contamination. Coffee filters in server area stored uncovered
[29-08-4] Plumbing system in disrepair. Operator had to use pliers to turn on water on handwashing sink by walk ins
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested both chlorine and heat sanitization Chlorine 0ppm, temperature not reaching 160F
[38-01-4] Light shield damaged/in disrepair. In walk in cooler
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At server area
[41-17-4] Spray bottle containing toxic substance not labeled. Pink cleaner next to cookline
[02D-01-5] Working containers of food removed from original container not identified by common name. Dry storage containers in dry storage room
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Ice machine filters not marked with dates, no protective covers
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Several rusted shelves throughout facility and in walk in cooler
[08B-38-4] Food stored on floor. Water bottles on floor at buffet line in front of kitchen entrance
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On clean dish shelf in ware washing area
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser in server area handwashing sink and at sink by walk in cooler
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bags on shelf in dry storage area Beverage on shelf over make table on cookline
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over dough in glass door reach in cooler on cookline Raw pork and chicken over raw shrimp in walk in cooler
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[33-31-5] Unnecessary items/unused equipment on the premises. Oven in ware washing area
[14-20-4] Ripped/worn tin foil used as shelf cover. Under two tables near ice machine in kitchen
[29-49-6] Standing water in bottom of reach-in-cooler. Underneath last make table on cookline
[08B-12-5] Stored food not covered. Oysters and raw beef in walk in cooler Dry ingredients in bulk containers in dry storage room
[33-11-4] Missing drain plug at dumpster.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce in reach in cooler under make table on cookline

Community reaction

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