BUFFET CITY

Name: BUFFET CITY
Address: 1030 58 ST N, ST PETERSBURG, FL, 33710, US
Rating: 13.4

1030 58 ST N, ST PETERSBURG, FL 33710

License #6217413

13.4 Grade F / 100

Failing Health Score

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Latest inspection

August 13, 2026 · 9 findings · 2 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BUFFET CITY in ST PETERSBURG currently holds an InspectFL Health Score of 13.4 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 August 13, 2026. Across those visits, DBPR recorded 70 total findings; InspectFL has detailed violation rows for 47 of them so far.

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 August 13, 2026 shows 8 observation rows: 2 critical, 2 major, and 4 minor.

Official recordInspection data quality

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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.

⚠️

DBPR ordered this restaurant shut on August 3, 2026

The restaurant was allowed to reopen on August 6, 2026 after passing a callback inspection (Emergency Order Callback Complied). Recent compliance can pull the overall score up quickly because the InspectFL Health Score weighs callbacks heavily.

Disposition: Emergency order recommended · View official DBPR record →

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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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cookline stained
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooler in prep kitchen has ambient temperature of 60F. Operator moved all temperature controlled foods to different unit to cool. All food had been prepped and stocked this morning. No TCS food stored overnight in this unit. Operator will discontinue use of this unit until it has been repaired and can hold temperatures of 41F and below.
[35A-03-4] Dead roaches on premises. 1 dead roach on shelf in dry storage room 1 dead roach on out of use sushi cooler behind sushi bar Operator cleaned and sanitized both areas.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -walk in cooler handle soiled
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. -tags of oysters being sold today are marked with yesterdays date. Discussed proper date marking of oyster tags with operator.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over cut vegetables and sauces in reach in cooler in prep kitchen -raw shell egg in same container as cut onion in prep cooler on cookline. I did not observe direct contact, no stop sale issued. Operator moved eggs to store below ready to eat foods
[06-06-5] Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. On cooling rack in kitchen- Krab stick (66F - Cold Holding) Was put out an hour and 45 minutes ago, operator put in cooler to cool
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler- fried shrimp (50F - Cooling) Cooked last night around 7PM, they were put away stacked and covered. Operator says no temperature monitoring was done to ensure proper cooling, nor was the food taken out today to justify elevated temperatures. Stop Sale issued

Official DBPR inspection report ↗

Disposition: Emergency order recommended
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -sushi cooler did not have ambient thermometer Operator put ambient thermometer in.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[03D-15-4] Food being cooled by nonapproved method. -fried chicken cooling in walk in cooler covered and stacked. Operator unstacked and uncovered chicken.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -walk in cooler handles soiled
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some cooks do not have food handler training yet
[35A-23-4] Roach excrement and/or droppings present. -roach droppings in corners of shelving in dry storage area
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken over raw shrimp in reach in cooler Operator moved chicken to store below shrimp -Raw chicken over raw salmon in walk in freezer Operator moved salmon for proper storage
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on cook line stained
[31A-09-4] Handwash sink not accessible for employee use at all times. -Hws at kitchen entrance not easily accessible due to very small amount of space to access it, crowded by cookline equipment. I was only able to wash one hand at a time
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -closed can of soda being stored in ice in ice machine Operator removed soda
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken stored over pizzas in reach in cooler near ovens Operator moved pizzas to store above chicken
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -3 dead roaches in sticky trap under hand wash sink by kitchen entrance
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -Both reach in coolers in sushi area are temping high, one at 48F, one at 60F. All items had been recently moved to this area from the walk in cooler and prepped, so operator moved them back to walk in cooler to cool.
[22-57-6] High temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 143F)

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