SUPER BUFFET ST PETE

Name: SUPER BUFFET ST PETE
Address: 1035 62 AVE N, ST. PETERSBURG, FL, 33702, US
Rating: 21.7

1035 62 AVE N, ST. PETERSBURG, FL 33702

License #6217537

🍱 Japanese/Sushi ℹ️

21.7 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 26, 2026 · 17 findings · 3 critical

Complaint Full

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SUPER BUFFET ST PETE in ST. PETERSBURG currently holds an InspectFL Health Score of 21.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on October 26, 2026. Across those visits, inspectors documented 66 total violations — 12 critical, 18 major, 36 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on October 26, 2026 shows 17 observation rows: 3 critical, 5 major, and 9 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

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

Community pulse

Would you eat here?

SUPER BUFFET ST PETE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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: Inspection Completed - No Further Action
[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. See stop sale. Garlic in oil at cook line and sushi station no time stamp
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 71 degrees employee removed water
[14-69-4] Heavy ice buildup in walk-in freezer.
[22-02-4] Food-contact surface soiled with food debris plates in stack at buffet hibachi area ready for customers soiled with old food residue.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep employee moved
[08B-31-4] Food stored in undrained ice. Hibachi area Raw bean sprouts in water.
[08B-12-5] Stored food not covered. Two boxes of crab inside walk in freezer not covered Ribs inside walk in cooler not covered dated 10-25
[01C-06-5] oysters removed from original container for long-term storage. Inside walk in cooler first left side no tag on sheet pan shucked from 10-25
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Prep chef washed hands in vegetable prep sink. Owner spoke with him
[41-17-4] Spray bottle containing toxic substance not labeled. On floor at cook line contains window cleaner. Employee labeled
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hibachi buffet raw fish (45F - Cold Holding); raw chicken (55F - Cold Holding); raw beef (47F - Cold Holding)
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed shucked oysters on sheet pan inside walking cooler observed tag of oyster dated 10/25 establishment is writing the day they open the oyster not the day they served the oyster. Used rubber bands to put into order
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone next to cutting board during active prep. Employee moved
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On sushi station cutting board.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water and back hand wash sink 75 degrees. Back near walk in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet line cooked breaded chicken sesame (125F - Hot Holding); bbq ribs (112F - Hot Holding); cooked white fish (112F - Hot Holding) Put on line at 11am takes temperature three times daily. Paper indicates 11am. Put on grill retreat all items cooked breaded chicken sesame (180F - Hot Holding); bbq ribs (166F - Hot Holding); cooked white fish (169F - Hot Holding)

Official DBPR inspection report ↗

Disposition: Warning Issued
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food items stored inside the walk in cooler without a date mark. Boiled eggs and cut onions.
[12A-20-4] Employee washed hands with no soap. Observed cook rinse their hands in hand wash sink with no soap used. Educated employee, employee wash hands with soap.
[14-71-4] Duct tape used to repair nonfood-contact surface. Handle of utensils on knife rack.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed in walk in freezer #3.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. White chlorine sanitizer bucket stored on floor is server wait station. remove off ground
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Walk in cooler Walk in cooler and walk in freezer door handles soiled with dried food debris.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at the hand wash sink at the fryer/hibachi station. Employee turned on water.
[31B-03-4] No soap provided at handwash sink. Missing at hand sink across from dish machine. Employee stocked dispenser.
[01C-05-4] Oyster tags not maintained in chronological order according to the last date they were served in the establishment. Raw oyster tags. Discussed with operator and kitchen employees.
[08B-38-4] Food stored on floor. Box of fryer oil stored on the floor in multiple area of the prep kitchen. Stainless steel container of raw meat stored on the floor inside walk in freezer #3.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil stored in 84 degree water at the hibachi station.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Soiled with dust and dried food debris.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of double door cooler across from the fryer on the cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Missing at hand sink across from walk in cooler. Provided sign to establishment. Establishment posted sign of hand wash sink.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of purple liquid substance. Employee labeled as degreaser during inspection
[01C-03-4] Oyster tags not marked with last date served. Missing dates observed on raw oyster tags. Discussed with operator and kitchen employees.
[01C-01-4] No tag on/for original container of raw, in-shell clams oysters inside walk in cooler on sheet pan. Tag missing with shucked oysters observed on a sheet pan on a speed rack inside the walk in cooler. Discussed with operator and kitchen employees.
[01C-02-4] Establishment not maintaining oyster tags for 90 days. Establishment is throwing away their raw oyster tags, per kitchen employee. Discussed with operator and kitchen employees.
[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. Sushi Rice at sushi station no time stamp. Operator date marked 10:30am.
[14-01-5] Bowl or other container with no handle used to dispense food. Blue cup being used to scoop ice soda machine ice bin at server wait station.
[08A-04-5] Raw animal food stored over or with unwashed produce. Uncovered container of ground raw tuna stored on top of a head of unwashed cabbage observed on the speed rack inside the left side walk in cooler. Inspection moved item to the bottom storage rack. Discussed with employee.
[29-49-6] Standing water in bottom of reach-in-cooler. two door small right side cook line. Interior of double door cooler at end of cook line.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Discussed with operator. Chlorine sanitizer bucket was remade with water and chlorine.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Exposed installation of Right side door of two door reach in freezer across from fryers on the cook line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink across from walk in cooler. Employee got new paper towel rack placed at hand wash sink.
[31A-09-4] Handwash sink not accessible for employee use at all times. Sheet pan with dirty dishes stored on top of three compartment sink behind the cook line. Items moved.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black substance in server wait station.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed clean silverware stored upright on shelf above dish machine drain board.

Disposition: Warning Issued
[36-24-5] Hole in or other damage to wall. Wall behind three compartment sink at cook line.
[14-69-4] Ice buildup in walk-in freezer.
[10-12-5] In-use ice scoop stored on soiled surface between uses.
[08B-12-5] Stored food not covered. Box of Crab lets in walk in freezer not covered. Employee covered
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Salmon on sheet pan thawing on back counter
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. On cutting board at sushi 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. 0 ppm
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw beef in walk-in cooler over top of washed and ready to eat cut leafy greens.employee moved
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Wok station garlic in oil (62F - Cold Holding) was made yesterday Employee discarded
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet Cole slaw (55F - Cold Holding); cucumber salad with cubed tomatoes (51F - Cold Holding); seafood salad -crab (50F - Cold Holding) Filled bottom with new ice to bottom Cook line - inside small container front of wok station garlic in oil (62F - Cold Holding) made yesterday
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet cooked shrimp with green peppers (102F - Hot Holding); cooked shrimp with onions (105F - Hot Holding)
[31A-09-4] Handwash sink not accessible for employee use at all times. Front hibachi area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Front hand wash sink used to cleaned sushi mat
[16-28-4] Two-compartment sink used for warewashing. Observed dishwasher attendant washing dishes then rinse dishes then put them on the shelf without sanitizing them. Educated how to use three compartment sink in Spanish. Also sent DBPR Form HR 5025-510.