CHINA BUFFET

Name: CHINA BUFFET
Address: 1245 E FOWLER AVE, TAMPA, FL, 33612, US
Rating: 0

1245 E FOWLER AVE, TAMPA, FL 33612

License #3911556

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

0 Grade F / 100

Failing Health Score

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Quick take

CHINA BUFFET in TAMPA currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on June 5, 2026. Across those visits, DBPR recorded 84 total findings; InspectFL has detailed violation rows for 63 of them so far.

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 June 5, 2026 shows 11 observation rows: 4 critical, 3 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

50%

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.

Inspector notes not available yet — showing violation categories below.

Disposition: Call Back - Admin. complaint recommended
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Wet wiping cloths not stored in sanitizing solution; wiping-cloth sanitizer (chlorine or quaternary ammonium) below required minimum strength.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Spray bottles of toxic substances unlabeled, chemicals improperly stored, sanitizer above maximum allowed concentration, medicine improperly stored.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Inspector notes not available yet — showing violation categories below.

Disposition: Warning Issued
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
In-use utensils stored improperly between uses — in standing water below 135°F, on equipment door handles, or in unsanitary positions.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Wet wiping cloths not stored in sanitizing solution; wiping-cloth sanitizer (chlorine or quaternary ammonium) below required minimum strength.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Equipment and utensils stored wet (wet nesting), stored uninverted, or stored in dirty drawers/racks after cleaning.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Employee personal items, cosmetics, or toiletries stored in or above food prep areas, food, or clean equipment.
Spray bottles of toxic substances unlabeled, chemicals improperly stored, sanitizer above maximum allowed concentration, medicine improperly stored.
Operating with an expired DBPR license, license not displayed, license decals missing on mobile units, or operating without a license.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Inspection Completed - No Further Action
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl without handle used in rice bin.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease buildup overtop fryers.
[33-16-4] Open dumpster lid.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine is soiled in kitchen area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sink at sushi bar has dirty dishes stored inside it. Employee removed dirty dishes and placed at dishwasher.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[08B-38-4] Food stored on floor. Food stored on floor inside walk in frezzer.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee drinking on cooks line.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. 3 wet cloths stored on food preparation table in back kitchen area. Staff removed and properly stored cloths.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying by dishwasher.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Sticky Fly tape hanging throughout kitchen. Employees removed sticky tape from kitchen area.
[33-17-4] Garbage can soiled.
[33-20-4] Grease on the ground and/or pad around grease receptacle.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet cloth stored underneath cutting board in back kitchen area.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Onions not washed before preparation. Staff washed onions.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drinking on cooks line then started working. Spoke with employee about proper handwashing employee washed hands.

Disposition: Inspection Completed - No Further Action
[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. Sushi held on time as a public health control on front buffet has no time markings.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon stored in standing water on front buffet line. Manager removed and placed spoon at dishwasher.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in white freezer in food preparation area.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Empty bucket of chlorine connected to dishwasher.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease overtop flattop grill and fryers.
[31B-03-4] No soap provided at handwash sink. No handwashing soap at handwashing sink in kitchen area by fryer station. Manager placed soap at handwashing sink.
[08B-31-4] Food stored in undrained ice. Shrimp inside walk in cooler in sitting water. Manager drained water from shrimp.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher has an empty bottle of chlorine connected to it. Manager connected new bucket of chlorine to dishwasher.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. 4 fly sticky tapes hanging from ceiling in kitchen area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on reach in cooler cutting board on cooks line. Employee drink stored in same pan as raw crab.
[01C-01-4] No tag on/for original container of raw, in-shell clams/mussels/oysters. No tags for raw oyster inside walk in cooler. Spoke with manager all fresh raw oysters must be cooked before serving.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sauces removed from original containers and placed in clear bottles has no labeling of ingredients throughout kitchen area.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
[08B-38-4] Food stored on floor. Bucket of potatoes, soy sauce stored in floor inside walk in cooler .
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine by back door is soiled.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored overtop raw fish inside walk in cooler. Manager removed and properly stored chicken.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink from a coke with no lid on cooks line.

Community reaction

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Community pulse