NO 1 CHINA BUFFET

Name: NO 1 CHINA BUFFET
Address: 8857 N FLORIDA AVE #6-152 NORTHGATE, TAMPA, FL, 33604, US
Rating: 75.6

8857 N FLORIDA AVE #6-152 NORTHGATE, TAMPA, FL 33604

License #3916921

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

75.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

NO 1 CHINA BUFFET in TAMPA currently holds an InspectFL Health Score of 75.6 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 December 2, 2025. Across those visits, inspectors documented 40 total violations — 5 critical, 11 major, 24 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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Inspection Completed - No Further Action
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer solution bucket stored on floor by sever station.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease buildup.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on food preparation table in kitchen area across from dishwasher.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork ribs held longer then 24 hours inside doubled door refrigerator has no date markings.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle containing cleaning chemicals has no labeling of substance inside bottle underneath 3 compartment sink.
[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. Chicken held on time as public health control has no time markings across from ovens in kitchen area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Dirty dish stored in handwashing sink across from dishwasher.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside sugar,rice bins on shelves across from dishwasher.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent is soiled overtop 3 compartment sink in back kitchen area.
[08B-38-4] Food stored on floor. Chicken stored on floor underneath shelves inside walk in cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. 3 damp mops sitting inside mop bucket by back door.

Warning Issued
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw shrimp in container filled with water on 3 compartment sink; chicken and imitation crab thawing on prep table near back door
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Unlabeled bin on 4 tier shelf by kitchen entrance
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of drink machine needs cleaning, Hood filters and stove soiled, AC vents inside walk in cooler soiled.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Dishes above 3 compartment sink stacked before air drying
[33-11-4] Missing drain plug at dumpster.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bin under prep table by walk in cooler, bins on 4 tier by kitchen entrance
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink. Discussed with employee the importance of hand washing
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. 5 sticky tapes throughout kitchen area, approximately 30 flies. Operator removed and threw away in trash.
[14-05-4] Cardboard used to line food-contact shelves. Walk in cooler 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. Dish machine not dispensing sanitizer, advised operator that they will have to use 3 compartment sink until machine is fixed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink located by back door, operator provided paper towels.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator could not provide a written procedure for time as a public health for the buffet bar.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marks on raw chicken, noodles, teriyaki chicken located in walk in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items located in reach in cooler across from stove: Seasoned raw chicken 52 F; cooked chicken 48F; raw beef 55F; raw shrimp 44F; Beef 55F; butter 60F; pasta noodles 51F; Fish 56F; dumplings 50F; krab Rangoon 59F. Advised operator to move to different cooler
[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. Training provided for one employee Guo Lin
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw chicken over lettuce in walk in cooler
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse