BUFFET CITY

Name: BUFFET CITY
Address: 1030 58 ST N, ST PETERSBURG, FL, 33710, US
Rating: 49.5

1030 58 ST N, ST PETERSBURG, FL 33710

License #6217413

49.5 Grade F / 100

Failing Health Score

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Quick take

BUFFET CITY in ST PETERSBURG currently holds an InspectFL Health Score of 49.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 20, 2026. Across those visits, inspectors documented 38 total violations — 3 critical, 9 major, 26 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 February 20, 2026 included 2 critical violations, 2 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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.

Call Back - Admin. complaint recommended
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry in wait station area.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator was only able to provide oyster tags dating back to 1/8/26
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards stained
[08A-20-5] raw chicken and raw beef stored above containers of sauces in walk in cooler Operator moved containers.
[36-73-4] Floor soiled/has accumulation of debris. -floors soiled throughout kitchen -floors and walls soiled in walk in coolers and freezers
[14-69-4] Ice buildup on floors and walls of walk-in freezer.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -walk in cooler door handles soiled with food debris
[03A-02-5] In walk in coolers Raw beef 41F Cold Holding, raw chicken 48 F Cooling, cooked ribs 57F Cooling, raw oysters 41F Cold Holding, Cooked noodles 44F Cold Holding Reach in coolers on cook line Cooked noodles 50F Cold Holding, raw chicken 43F, cooked shrimp 41F, cut cabbage 43F, fried chicken 43F Operator voluntarily discarded both containers of noodles, as they could jot determine how long theyd been out of temperature or if they had properly cooled.

Inspection Completed - No Further Action
[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. Scoop handles in flour, cornstarch, msg bins
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets on floor in kitchen and behind sushi bar
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Dispenser empty at sink next to prep sink in kitchen
[33-16-4] Open dumpster lid.
[36-73-4] Floor soiled/has accumulation of debris. Accumulation of grease behind cook line
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. At wait station
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Sticky tape hanging from ceiling in kitchen over prep sinks
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Some oyster tags not dated
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowl in rice bins
[08B-38-4] Food stored on floor. Cooking oil on floor on cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelves soiled Walk in cooler fan overs soiled Cooler gaskets soiled
[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 mark at sushi buffet counter indicates 10-2, 2-6, 6-10. Per operator, times are not updated as fishes are replaced
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Magnetic knife racks soiled in kitchen Can opener blade soiled Cutting boards stained on cook line
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in 82F water at hibachi station, water emptied
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled

Community reaction

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Community pulse