BUFFET CITY

Name: BUFFET CITY
Address: 1030 58 ST N, ST PETERSBURG, FL, 33710, US
Rating: 0

1030 58 ST N, ST PETERSBURG, FL 33710

License #6217413

🍽️ American ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 12, 2026 · 8 findings · 2 critical

Routine - Food (follow-up)

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Minor

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Quick take

BUFFET CITY in ST PETERSBURG currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 12, 2026. Across those visits, inspectors documented 94 total violations — 20 critical, 34 major, 40 minor.

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The latest inspection on October 12, 2026 shows 8 observation rows: 2 critical, 4 major, and 2 minor.

Official recordInspection data quality

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Inspector notes

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F record

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*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.

Disposition: Call Back - Admin. complaint recommended
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Cutting boards throughout kitchen are grooved
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards throughout kitchen are stained -Can opener blade soiled
[14-86-1] Paper towel in contact with fried sushi roll at sushi bar. Operator removed paper towel.
[01C-03-4] Oyster tags not marked with last date sold.
[08B-38-4] Food stored on floor. -Sauces on floor walk in cooler -Cases of food on floor in walk in freezer
[03D-15-4] noodles cooked at 1 PM, temped at 4PM. Stacked and covered cooling in walk in cooler cooked noodles (72F - Cooling, retemped at 66F) I did not issue stop sale because I am factoring in time it took to get to 135F, and we were able to get them below 70F within minutes of unstacking, uncovering, and stirring.
[08A-05-6] Raw fish stored above krab salad in walk in cooler Operator moved raw foods to store below krab salad
[16-54-4] Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturers specifications. High temp DM not temping 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 158F) We ran several times and that was as high as it would temp. Operator set up 3 compartment sink.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[10-08-5] Ice scoop handle in contact with ice. -bucket with no handle stored in ice being used as ice scoop. Operator removed bucket.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Cutting boards throughout kitchen are grooved
[16-54-4] Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturers specifications. High temp DM not temping 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 158F) We ran several times and that was as high as it would temp. Operator set up 3 compartment sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards throughout kitchen are stained -Can opener blade soiled
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on prep table next to flat top grill in back of buffet area -drink above prep cooler on cookline -drink above prep table in prep kitchen Operator removed drinks
[08B-38-4] Food stored on floor. -Sauces on floor walk in cooler -Cases of food on floor in walk in freezer
[14-86-1] Non-food grade paper/paper towel used as liner for food container. In sushi area- Paper towel in contact with raw salmon Paper towel in contact with cooked scrambled egg Operator removed paper towels
[01C-03-4] Oyster tags not marked with last date served.
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machines. -operator cleaned and sanitized ice machines
[05-11-4] Ambient air thermometer not located in the warmest part of the cold holding unit. -ambient thermometer in reach in cooler on cookline stored in coldest part, at the top. Operator moved thermometer to the bottom to ensure all foods are kept in temperature.
[22-57-6] High temp DM not temping 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 158F) We ran several times and that was as high as it would temp. Operator set up 3 compartment sink.
[14-74-7] 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. raw chicken wings (46F - Cooling, retemped at 48F) Sliding door cooler on cookline ambient thermometer was stored on top, items on bottom cooling. Placed thermometer in bottom of cooler and when I came back to retemp the temperature of the food had risen and the ambient temperature of the bottom of the cooler was 47F. Operator removed all Time/Temperature Control for Safety food from cooler and will discontinue use until it is able to hold foods at 41F and below.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone, money, and headphone case on prep table next to flat top grill in back of buffet area Operator removed items from prep table.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -No ambient thermometer in sushi cooler Operator put ambient thermometer in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in coolers- -Raw salmon stored over hot dogs -Raw squid stored over cooked shrimp In walk in freezer- -Raw fish stored over cream cheese rangoons, neither in commercial packaging -Raw chicken stored over cream cheese rangoons, neither in commercial packaging -Raw chicken over cooked snails, neither in commercial packaging Operator moved all items for proper storage.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooked noodles stacked and covered cooling in walk in cooler cooked noodles (60F - Cooling, retemped at 58F) -raw chicken wings ambient cooling in bottom of reach in cooler at 47F ambient. raw chicken wings (46F - Cooling, retemped at 48F) Operator unstacked and uncovered noodles, moved chicken wings and other foods from out of order cooler

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[06-06-5] Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. On cooling rack in kitchen- Krab stick (66F - Cold Holding) Was put out an hour and 45 minutes ago, operator put in cooler to cool
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over cut vegetables and sauces in reach in cooler in prep kitchen -raw shell egg in same container as cut onion in prep cooler on cookline. I did not observe direct contact, no stop sale issued. Operator moved eggs to store below ready to eat foods
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cookline stained
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -walk in cooler handle soiled
[35A-03-4] Dead roaches on premises. 1 dead roach on shelf in dry storage room 1 dead roach on out of use sushi cooler behind sushi bar Operator cleaned and sanitized both areas.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. -tags of oysters being sold today are marked with yesterdays date. Discussed proper date marking of oyster tags with operator.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler- fried shrimp (50F - Cooling) Cooked last night around 7PM, they were put away stacked and covered. Operator says no temperature monitoring was done to ensure proper cooling, nor was the food taken out today to justify elevated temperatures. Stop Sale issued
[14-74-7] 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. Cooler in prep kitchen has ambient temperature of 60F. Operator moved all temperature controlled foods to different unit to cool. All food had been prepped and stocked this morning. No TCS food stored overnight in this unit. Operator will discontinue use of this unit until it has been repaired and can hold temperatures of 41F and below.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler- fried shrimp (50F - Cooling) Cooked last night around 7PM, they were put away stacked and covered. Operator says no temperature monitoring was done to ensure proper cooling, nor was the food taken out today to justify elevated temperatures. Stop Sale issued

Official DBPR inspection report ↗

Disposition: Emergency Order Callback Not Complied
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken stored over pizzas in reach in cooler near ovens Operator moved pizzas to store above chicken
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Cutting boards on cook line grooved
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on cook line stained
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -walk in cooler handles soiled
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Last 90 days of oyster tags not dated. Discussed proper dating of oyster tags with operators.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[31A-09-4] Handwash sink not accessible for employee use at all times. -Hws at kitchen entrance not easily accessible due to very small amount of space to access it, crowded by cookline equipment. I was only able to wash one hand at a time
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -3 dead roaches in sticky trap under hand wash sink by kitchen entrance
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken over raw shrimp in reach in cooler Operator moved chicken to store below shrimp -Raw chicken over raw salmon in walk in freezer Operator moved salmon for proper storage
[35A-05-4] 1 live roach on prep table on cookline 2 live roaches on prep table in back of kitchen near 3 compartment sink Operator killed all
[35A-23-4] Roach excrement and/or droppings present. -roach droppings in corners of shelving in dry storage area
[31A-11-4] Handwash sink used for purposes other than handwashing. -sushi chef using hand wash sink to rinse sanitize cloth
[35A-03-4] 6 dead roaches on kitchen floor 4 dead roaches in dry storage room 1 dead roach in reach in freezer 1 dead roach above kitchen door

Official DBPR inspection report ↗

Disposition: Emergency Order Callback Not Complied
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken stored over pizzas in reach in cooler near ovens Operator moved pizzas to store above chicken
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Cutting boards on cook line grooved
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on cook line stained
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -walk in cooler handles soiled
[31A-09-4] Handwash sink not accessible for employee use at all times. -Hws at kitchen entrance not easily accessible due to very small amount of space to access it, crowded by cookline equipment. I was only able to wash one hand at a time
[31A-11-4] Handwash sink used for purposes other than handwashing. -sushi chef using hand wash sink to rinse sanitize cloth
[35A-05-4] 2 live roaches in dry storage room, one on floor one on cart 1 live roach on kitchen floor near dish pit 1 live roach in out of order ice machine 1 live roach inside reach in cooler on cookline 1 live roach in door hinges of reach in cooler on cookline
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -3 dead roaches in sticky trap under hand wash sink by kitchen entrance
[35A-03-4] 6 dead roaches on kitchen floor 4 dead roaches in dry storage room 1 dead roach in reach in freezer 1 dead roach above kitchen door
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken over raw shrimp in reach in cooler Operator moved chicken to store below shrimp -Raw chicken over raw salmon in walk in freezer Operator moved salmon for proper storage
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Last 90 days of oyster tags not dated. Discussed proper dating of oyster tags with operators.
[35A-23-4] Roach excrement and/or droppings present. -roach droppings in corners of shelving in dry storage area
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.

Official DBPR inspection report ↗

Disposition: Emergency order recommended
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken over raw shrimp in reach in cooler Operator moved chicken to store below shrimp -Raw chicken over raw salmon in walk in freezer Operator moved salmon for proper storage
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Cutting boards on cook line grooved
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -walk in cooler handles soiled
[31A-11-4] Handwash sink used for purposes other than handwashing. -sushi chef using hand wash sink to rinse sanitize cloth
[31B-03-4] No soap provided at handwash sink in employee restroom. Operator provided soap.
[35A-23-4] Roach excrement and/or droppings present. -roach droppings in corners of shelving in dry storage area
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some cooks do not have food handler training yet
[03D-15-4] Food being cooled by nonapproved method. -fried chicken cooling in walk in cooler covered and stacked. Operator unstacked and uncovered chicken.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -sushi cooler did not have ambient thermometer Operator put ambient thermometer in.
[08B-38-4] Food stored on floor. -case of chicken on kitchen floor -box of oysters on floor in walk in cooler Operator picked up from floor
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[22-57-6] High temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 143F)
[35A-03-4] Dead roaches on premises. -1 dead roach in door of hot box -1 dead roach in floor in dry storage room -4 dead roaches in dry storage room
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Last 90 days of oyster tags not dated. Discussed proper dating of oyster tags with operators.
[14-74-7] 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. -Both reach in coolers in sushi area are temping high, one at 48F, one at 60F. All items had been recently moved to this area from the walk in cooler and prepped, so operator moved them back to walk in cooler to cool.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -closed can of soda being stored in ice in ice machine Operator removed soda
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -3 dead roaches in sticky trap under hand wash sink by kitchen entrance
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken stored over pizzas in reach in cooler near ovens Operator moved pizzas to store above chicken
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on cook line stained
[35A-05-4] Roach activity present as evidenced by live roaches found. 7 live roaches in doors of hot box 1 live roach in utility room with soda boxes 13 live roaches in dry storage room, on floors, shelves, and in container of paper to go bags 1 live roach in unused ice machine Operator killed all roaches, discarded paper bags.
[31A-09-4] Handwash sink not accessible for employee use at all times. -Hws at kitchen entrance not easily accessible due to very small amount of space to access it, crowded by cookline equipment. I was only able to wash one hand at a time