CITY BUFFET

Name: CITY BUFFET
Address: 100 LIVE OAKS BLVD, CASSELBERRY, FL, 32707, US
Rating: 0

100 LIVE OAKS BLVD, CASSELBERRY, FL 32707

License #6903920

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

CITY BUFFET in CASSELBERRY 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 8 times from Florida DBPR, with the most recent inspection on April 3, 2026. Across those visits, inspectors documented 93 total violations — 14 critical, 18 major, 61 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.

⚠️

DBPR ordered this restaurant shut on March 17, 2026

The restaurant was allowed to reopen on April 3, 2026 after passing a callback inspection (Call Back - Complied). Recent compliance can pull the overall score up quickly because the InspectFL Health Score weighs callbacks heavily.

Disposition: Emergency order recommended · View official DBPR record →

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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
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-17-4] All Walk-in cooler/freezer shelves with rust that has pitted the surface.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. - back door
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - 2 new hires
[22-31-4] Non-pitting surface rust on food-contact equipment. - storage shelves

Call Back - Extension given, pending
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-17-4] All Walk-in cooler/freezer shelves with rust that has pitted the surface.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. - back door
[29-09-4] Faucet/handle missing at plumbing fixture. - prep sink
[36-73-4] Floor soiled/has accumulation of debris. - under fryers
[14-69-4] Ice buildup in walk-in freezer.
[36-62-4] Light not functioning. - 3 lights over cooking equipment
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. - sushi cold hold unit
[29-08-4] Plumbing system in disrepair. - cold water does not work at front counter Hand sink.
[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.
[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.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - 2 new hires
[22-31-4] Non-pitting surface rust on food-contact equipment. - storage shelves
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Emergency Order Callback Time Extension
[29-09-4] Faucet/handle missing at plumbing fixture. - prep sink
[36-73-4] Floor soiled/has accumulation of debris. - under fryers
[14-69-4] Ice buildup in walk-in freezer.
[36-62-4] Light not functioning. - 3 lights over cooking equipment
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. - sushi cold hold unit
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. - back door
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-17-4] All Walk-in cooler/freezer shelves with rust that has pitted the surface.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
[29-08-4] Plumbing system in disrepair. - cold water does not work at front counter Hand sink.
[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.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - whites cutting board on cooks line.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - 2 new hires
[22-31-4] Non-pitting surface rust on food-contact equipment. - storage shelves
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Emergency order recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[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. -No time mark on sushi rice.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. - raw salmon stored over wontons in walk-in freezer - raw chicken stored over raw beef in walk-in freezer
[02D-01-5] Working containers of food removed from original container not identified by common name. - bulk flour - bulk corn starch
[10-20-4] In-use tongs stored on equipment door handle between uses.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - 2 new hires
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
[29-08-4] Plumbing system in disrepair. - cold water does not work at front counter Hand sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. -SS scrubby stored in hand sink on front counter.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[14-31-5] Nonfood-grade bags used in direct contact with food.
[16-03-4] Accumulation of debris inside warewashing machine.
[41-07-4] Container of medicine improperly stored. - medicine stored above make line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. - cook rite oven on cooks line
[36-62-4] Light not functioning. - 3 lights over cooking equipment
[14-01-5] Bowl or other container with no handle used to dispense food. - bowl stored in bulk rice
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. - sushi cold hold unit
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - whites cutting board on cooks line.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. -10 droppings behind Pepsi cooler on cooks line. -approximate 60 droppings under dry storage shelves -20 droppings on food storage shelves in dry storage area. -10 droppings on #10 can goods storage rack -10 droppings under sugar rack. - 20 droppings in fire control room - 20 droppings in electrical room -10 droppings on lower shelf - 5 under ice machine - 5 under 3 compartment sink -10 droppings under dish machine -Approximately 40 droppings in records storage area -220 total -Operator clean and sweep dropping as we pointed out.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - maintenance tools stored with food items on storage shelves.
[33-34-4] Storage area not maintained clean and organized. - record room
[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.
[22-31-4] Non-pitting surface rust on food-contact equipment. - storage shelves
[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.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. - employee drink up stored above make line.

Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on equipment door handle between uses.
[29-09-4] Faucet/handle missing at plumbing fixture. - missing cold water handle at prep area hand sink.
[33-31-5] Unnecessary items/unused equipment on the premises. - old equipment stored in back dumpster area.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - dry storage area.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - tools stored above food on shelf in kitchen area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. - back door
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. - walk-in cooler
[41-17-4] Spray bottle containing toxic substance not labeled. - spray bottle with brown liquid
[08B-38-4] Food stored on floor. - cooking oil stored under wok station - bag n box in service area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on cooks line.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - sesame chicken, sweet n sour chicken prepared 2 days prior.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - garlic in oil, operator placed in freezer for quick cool.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - new hire

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