BUFFET CITY

Name: BUFFET CITY
Address: 810 CYPRESS GARDEN BLVD, WINTER HAVEN, FL, 33880, US
Rating: 81.5

810 CYPRESS GARDEN BLVD, WINTER HAVEN, FL 33880

License #6307723

81.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

BUFFET CITY in WINTER HAVEN currently holds an InspectFL Health Score of 81.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 4, 2026. Across those visits, inspectors documented 26 total violations — 5 critical, 4 major, 17 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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters hibachi station
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. In the up stairs area
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-11-5] Equipment in poor repair. Dish machine not sanitizing properly. Three compartment sink was set up already before dish machine was ran.

Administrative complaint recommended
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Manager turned water on
[14-01-5] Bowl or other container with no handle used to dispense food. In rice
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame walk in cooler Hood filter under grill
[31A-11-4] Handwash sink used for purposes other than handwashing. Soap water bucket in hand wash sink location by three compartment prep sink. Operator removed bucket.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Servers station
[40-06-5] 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
[22-41-4] 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.
[25-32-4] Reuse of single-service or single-use articles. Establishment re using tomato box to store other prepared food items
[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. On buffet items, manager stated items from 10:50am. Reviewed with manager time marking items on buffet.
[01B-01-4] Dented/rusted cans present. See stop sale. Strawberry glaze
[02C-02-5] 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
[53A-05-6] 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.
[08B-23-5] 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.
[08B-02-4] Displayed food not properly protected from contamination. Sushi condiments (soy sauce, wasabi, ginger, seaweed salad) Employee moved items under sneeze guard

Community reaction

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Community pulse