BUFFET CITY

Name: BUFFET CITY
Address: 4551 13 ST, ST. CLOUD, FL, 34769, US
Rating: 17.2

4551 13 ST, ST. CLOUD, FL 34769

License #5909291

🍽️ American ℹ️

17.2 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 15, 2025 · 21 findings · 4 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

BUFFET CITY in ST. CLOUD currently holds an InspectFL Health Score of 17.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 15, 2025. Across those visits, inspectors documented 142 total violations — 19 critical, 28 major, 95 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 15, 2025 shows 21 observation rows: 4 critical, 3 major, and 14 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

142

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?

BUFFET CITY 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: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Several reach in coolers throughout
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
[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
[14-11-5] Equipment in poor repair. Duct tape on ice machine in server area and in kitchen
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris. In walk in freezer
[36-17-5] Floor tiles missing and/or in disrepair. Floor grout worn out in front of dish machine
[14-38-4] Food storage container/container lid cracked or broken. Cracked dry storage containers in dry storage room
[08B-38-4] Food stored on floor. Water bottles on floor at buffet line in front of kitchen entrance
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer and chest freezer near rice cookers
[38-01-4] Light shield damaged/in disrepair. 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
[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
[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-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
[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
[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
[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
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Oysters
[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

Disposition: Warning Issued
[38-01-4] Light shield damaged/in disrepair. In walk in cooler
[33-11-4] Missing drain plug at dumpster.
[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
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Several reach in coolers throughout
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At server area
[14-45-4] Cardboard used to line nonfood-contact shelves. In dry storage room In walk in cooler
[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
[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
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On clean dish shelf in ware washing area
[14-11-5] Equipment in poor repair. Duct tape on ice machine in server area and in kitchen
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris. In walk in freezer
[36-17-5] Floor tiles missing and/or in disrepair. Floor grout worn out in front of dish machine
[14-38-4] Food storage container/container lid cracked or broken. Cracked dry storage containers in dry storage room
[08B-38-4] Food stored on floor. Water bottles on floor at buffet line in front of kitchen entrance
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer and chest freezer near rice cookers
[10-20-4] In-use tongs stored on equipment handle between uses. Two hanging on pipes underneath burner on cookline
[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
[33-16-4] Open dumpster lid.
[29-08-4] Plumbing system in disrepair. Operator had to use pliers to turn on water on handwashing sink by walk ins
[14-20-4] Ripped/worn tin foil used as shelf cover. Under two tables near ice machine in kitchen
[25-06-4] Single-service articles not stored inverted or protected from contamination. Coffee filters in server area stored uncovered
[29-49-6] Standing water in bottom of reach-in-cooler. Underneath last make table on cookline
[08B-12-5] Stored food not covered. Oysters and raw beef in walk in cooler Dry ingredients in bulk containers in dry storage room
[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
[33-31-5] Unnecessary items/unused equipment on the premises. Oven in ware washing area
[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
[02D-01-5] Working containers of food removed from original container not identified by common name. Dry storage containers in dry storage 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. Tested both chlorine and heat sanitization Chlorine 0ppm, temperature not reaching 160F
[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-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
[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
[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
[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
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Oysters
[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
[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
[41-17-4] Spray bottle containing toxic substance not labeled. Pink cleaner next to cookline
[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

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at wait staff area by restrooms
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Co2 tanks chained with each other but not chained to a stationary object that would prevent tanks from falling over
[14-09-4] Cutting board has cut marks and is no longer cleanable. On make tables at cooks line
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. At glass reach in cooler at sushi bar
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Throughout facility on storage shelves
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exit door and screen door at back of kitchen
[36-17-5] Floor tiles missing and/or in disrepair. Walk in cooler floor has cracks and water seeping from floor
[08B-19-4] Food contaminated by unsanitized equipment or utensil. See stop sale. Observed employee cup with lid and liquid in cup stored in container and contact with cup and krab meat at cooks line
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezers at wait staff station and dining area were ice cream is stored
[36-62-4] Light not functioning. Dry storage area
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at cooks line
[32-14-4] No toilet provided in bathroom. Womens employee toilet has trash bag over toilet per operator the mens bathroom is functional and they can use customer bathroom as well
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The lids that cover the sugar,salt and cornstarch The soap dispenser at dish wash area And gaskets of reach in cooler
[29-08-4] Plumbing system in disrepair. Hand wash sink located next to walk in cooler leaks water from pipe located at bottom of sink Hand wash sink by walk in cooler and hand wash sink on opposite side of wall had hot water faucets off.Operator had to turn on from bottom
[08B-12-5] Stored food not covered. Egg rolls,wontons,krab salad and macaroni and cheese in glass reach in fridge
[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. Dish machine sanitizing 0ppm
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over raw beef at hibachi station Raw shell eggs stored over egg rolls at glass reach in fridge at cooks line
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee cup with lid and liquid in cup stored in container and contact with cup and krab meat at cooks line
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mussels (50F - Cold Holding)per operator item was thawed on counter,less than 2 hours.Operator moved to walk in cooler for temperature recovery
[31B-03-4] No soap provided at handwash sink. Hand wash sink at dish wash area
[41-17-4] Spray bottle containing toxic substance not labeled. Throughout facility observed multi clear spray bottles with cleaners not labeled

Disposition: Met Inspection Standards
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer in facility
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee ear pod stored on top of low boy reach in cooler at hibachi station Employee sweatshirt stored on dry storage rack
[33-09-4] Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Empty crates,empty containers of cooking oil and bucket with old oil
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop stored directly on ice machine
[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. Tongs in direct contact with shelled crabs at walk in cooler
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas stored in standing water temping at 75F at Hibachi station
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at end of cooks line
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Slabs of beef thawing on speed rack next to walk in freezer door. Operator moved to sink and turned on water
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. At side of walk in cooler where soy sauce is stored
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar and flour in containers not labeled at dry storage
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over pizza dough at glass fridge on cooks line
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Oysters
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep area
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink at dish wash area had extension cord in sink
[41-17-4] Spray bottle containing toxic substance not labeled. Red chemical in clear spray bottle at cooks line

Disposition: Met Inspection Standards
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee milk stored either food for the public at second walk in cooler
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee book bag stored on flat pan on top of glass fridge
[08B-47-4] Food not stored at least 6 inches off of the floor. Bucket of margarine stored on floor at cooks line
[10-20-4] In-use tongs stored on equipment door handle between uses. In use tongs stored on pipes at wok station on cooks line
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At hand washing sinks at hibachi and sushi station
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw beef stored on prep table,per operator it was thawing. Advised operator to move beef to walk in cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls in mop sink area
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour,cornstarch and salt not labeled at dry storage
[08B-02-4] Displayed food not properly protected from contamination. Cut green onions,wontons and onions buffet line not protected
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sesame sauce Raw shrimp stored over corn at walk in cooler Raw shell eggs stored over general Tsos chicken at glass fridge on cooks line
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. For Oysters
[31A-09-4] Handwash sink not accessible for employee use at all times. Black cart stored in front of hand washing sink at dish wash area
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For buffet line and sushi rice. Emailed operator time plan
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Volcano mix in glass fridge at sushi station made yesterday with no date mark
[41-17-4] Spray bottle containing toxic substance not labeled. Chemical in spray bottle stored at triple sink no labels Chemical in spray bottle stored at hibachi station in storage drawer with no label

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at hibachi and kitchen
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Make table
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler. All shelves
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked potatoes. Walk in cooler
[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 chicken over beef
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk
[31A-11-4] Handwash sink used for purposes other than handwashing. Pan in sink
[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. Operator claimed they had them will have employees fill out new form
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Inspector provided
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs, shrimp chicken walk in cooler
[41-17-4] Spray bottle containing toxic substance not labeled.