BUFFET CITY

Name: BUFFET CITY
Address: 4551 13 ST, ST. CLOUD, FL, 34769, US
Rating: 81.3

4551 13 ST, ST. CLOUD, FL 34769

License #5909291

81.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

BUFFET CITY in ST. CLOUD currently holds an InspectFL Health Score of 81.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on October 15, 2025. Across those visits, inspectors documented 62 total violations — 9 critical, 9 major, 44 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on October 15, 2025 shows 21 observation rows: 4 critical, 3 major, and 14 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.

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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: Call Back - Complied
[38-01-4] Light shield damaged/in disrepair. In walk in cooler
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Ice machine filters not marked with dates, no protective covers
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[14-20-4] Ripped/worn tin foil used as shelf cover. Under two tables near ice machine in kitchen
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Several rusted shelves throughout facility and in walk in cooler
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
[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. Time marking does not cover full time that buffet is open, only 3-7pm. Recommended that operator change time blocks from 10-2, 2-6 and 6-10
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bags on shelf in dry storage area Beverage on shelf over make table on cookline
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Oysters
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cookline rubbing face and then cooking without washing hands
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over dough in glass door reach in cooler on cookline Raw pork and chicken over raw shrimp in walk in cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler door underneath make table on cookline Bulk dry storage containers on bottom shelves in dry storage room
[08B-38-4] Food stored on floor. Water bottles on floor at buffet line in front of kitchen entrance
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce in reach in cooler under make table on cookline
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Several reach in coolers throughout
[36-73-4] Floor soiled/has accumulation of debris. In walk in freezer
[14-38-4] Food storage container/container lid cracked or broken. Cracked dry storage containers in dry storage room
[36-17-5] Floor tiles missing and/or in disrepair. Floor grout worn out in front of dish machine
[14-11-5] Equipment in poor repair. Duct tape on ice machine in server area and in kitchen
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer and chest freezer near rice cookers

Disposition: Warning Issued
[14-45-4] Cardboard used to line nonfood-contact shelves. In dry storage room In walk in cooler
[25-06-4] Single-service articles not stored inverted or protected from contamination. Coffee filters in server area stored uncovered
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser in server area handwashing sink and at sink by walk in cooler
[38-01-4] Light shield damaged/in disrepair. In walk in cooler
[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. Tested both chlorine and heat sanitization Chlorine 0ppm, temperature not reaching 160F
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-01-5] Bowl or other container with no handle used to dispense food. In several containers throughout facility
[14-38-4] Food storage container/container lid cracked or broken. Cracked dry storage containers in dry storage room
[33-11-4] Missing drain plug at dumpster.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Several reach in coolers throughout
[33-16-4] Open dumpster lid.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cookline rubbing face and then cooking without washing hands
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags
[08B-12-5] Stored food not covered. Oysters and raw beef in walk in cooler Dry ingredients in bulk containers in dry storage room
[29-08-4] Plumbing system in disrepair. Operator had to use pliers to turn on water on handwashing sink by walk ins
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On clean dish shelf in ware washing area
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At server area
[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. Time marking does not cover full time that buffet is open, only 3-7pm. Recommended that operator change time blocks from 10-2, 2-6 and 6-10
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler door underneath make table on cookline Bulk dry storage containers on bottom shelves in dry storage room
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bags on shelf in dry storage area Beverage on shelf over make table on cookline
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Bagged oyster meats thawing in pan on prep counter at room temperature
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[14-20-4] Ripped/worn tin foil used as shelf cover. Under two tables near ice machine in kitchen
[02D-01-5] Working containers of food removed from original container not identified by common name. Dry storage containers in dry storage room
[41-17-4] Spray bottle containing toxic substance not labeled. Pink cleaner next to cookline
[10-20-4] In-use tongs stored on equipment handle between uses. Two hanging on pipes underneath burner on cookline
[36-17-5] Floor tiles missing and/or in disrepair. Floor grout worn out in front of dish machine
[36-73-4] Floor soiled/has accumulation of debris. In walk in freezer
[29-49-6] Standing water in bottom of reach-in-cooler. Underneath last make table on cookline
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce in reach in cooler under make table on cookline
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Oysters
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Peach in reach in cooler underneath last make table on cookline Operator removed
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Several rusted shelves throughout facility and in walk in cooler
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Ice machine filters not marked with dates, no protective covers
[01C-10-4] Clams/mussels/oysters tag removed from container prior to container being emptied. Container of oysters in walk in cooler not kept with tag
[33-31-5] Unnecessary items/unused equipment on the premises. Oven in ware washing area
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer and chest freezer near rice cookers
[14-11-5] Equipment in poor repair. Duct tape on ice machine in server area and in kitchen
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over dough in glass door reach in cooler on cookline Raw pork and chicken over raw shrimp in walk in cooler
[08B-38-4] Food stored on floor. Water bottles on floor at buffet line in front of kitchen entrance

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