BUFFET CITY

Name: BUFFET CITY
Address: 5020 S CLEVELAND AVE, FORT MYERS, FL, 33907, US
Rating: 89.7

5020 S CLEVELAND AVE, FORT MYERS, FL 33907

License #4607228

89.7 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

BUFFET CITY in FORT MYERS currently holds an InspectFL Health Score of 89.7 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on November 24, 2025. Across those visits, inspectors documented 27 total violations — 6 critical, 5 major, 16 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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 November 24, 2025 shows 11 observation rows: 2 critical, 2 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

Location + actions

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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.

Disposition: Inspection Completed - No Further Action
[01B-01-4] Three dented peaches cans present at dry storage. See stop sale.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink blocked with service cart near kitchen entrance. Operated removed the cart.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line; raw shrimp stored over imitation crab salad. Operator moved raw shrimp to proper storage.
[14-01-5] Bowl with no handle used to dispense sugar at dry storage. Operator removed the bowl.
[10-17-4] In-use knives stored in cracks between pieces of equipment at cook line. Operator removed the knives for sanitation.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar container not labeled at dry storage. Operator labeled sugar container.
[08B-38-4] Food stored on floor. Peeled potatoes container stored on floor near cook line. Operator removed the container.
[10-20-4] In-use tongs stored on equipment door handle between uses at cook line. Operator removed the tongs.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink near cook line. Operator provided paper towels.
[08B-12-5] Stored food not covered. Stored sugar and rice not covered at dry storage.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean forks not stored inverted at server station.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink near ice machine in the kitchen. Operator provided paper towels.
[41-07-4] Medicine container improperly stored over prep area at cook line. Operator removed medicine container.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues near by cook line.
[25-05-4] Single-service food container box stored on floor at front counter.
[08B-38-4] Food stored on floor. Water bottles cases stored on floor near by front counter.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys stored over cook line. Operator removed the keys.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; raw chicken (51F - Cold Holding) Per operator raw chicken stored in reach-in cooler for 30 minutes. Operator removed raw chicken to walk-in cooler. In reach-in cooler at sushi bar; cooked shrimp (48F - Cold Holding); raw tuna (47F - Cold Holding); raw salmon (46F - Cold Holding); tuna salad (44F - Cold Holding). Per operator all items stored in reach-in cooler for 2 hours. Operator removed all items to walk-in in freezer.
[08B-12-5] Stored rice not covered at dry storage.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line; raw shell eggs stored over cooked noodles. Operator removed raw shell eggs to bottom shelf.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink blocked with storage shelf at prep area. Operator removed storage shelf.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler; raw chicken stored over raw beef. Operator removed raw chicken to bottom shelf.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sink used to store food containers. Operator removed food containers.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine in the kitchen.

Community reaction

What do locals think?

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Community pulse