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Failing Health Score
How is this score calculated? → 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.
CITY BUFFET in CASSELBERRY currently holds an InspectFL Health Score of 61 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on October 20, 2026. Across those visits, inspectors documented 21 total violations — 6 critical, 6 major, 9 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on October 20, 2026 shows 21 observation rows: 6 critical, 6 major, and 9 minor.
DBPR source + data confidenceWhat’s powering this page
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.
- •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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What do locals think?
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Would you eat here?
CITY BUFFET has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [01C-03-4] Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with last date served
- [14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Around walk in freezer door
- [41-17-4] Spray bottle containing toxic substance not labeled. Underneath hostess stand
- [21-23-4] Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Employee using metal scrubber to clean woks in between uses Operator brought wok back to clean and sanitize
- [08B-38-4] Food stored on floor. Boxes of oil under cookline Operator removed
- [25-32-4] Reuse of single-service or single-use articles. Fried egg rolls put back in cardboard box for storage in glass door cooler Prepped spring rolls in cardboard box in reach in freezer Stop Sale
- [13-03-4] Employee with no hair restraint while engaging in food preparation.
- [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. In bin of rice and flour Operator removed
- [33-30-4] Unnecessary items stored in garbage enclosure. Old make table prep table and prep table
- [12A-20-4] Employee washed hands with no soap. Employee rinsed hands in triple sink without soap
- [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- [08A-14-5] Raw animal food not separated from ready-to-eat food during preparation. In walk in freezer raw salmon over prepped cheese wonton Raw chicken over over krab and shrimp salad in glass door cooler Raw fish and raw chicken over shredded cheese and bread in glass door cooler Operator switched
- [53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- [08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken, shrimp and beef in top of make table over mushrooms and zucchini
- [22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Using non approved bleach Operator drained sinks and used proper bleach
- [01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not in chronological order
- [31A-09-4] Handwash sink not accessible for employee use at all times. Drill battery in sink Operator removed
- [02D-01-5] Working containers of food removed from original container not identified by common name. Bins of flour Operator labeled
- [01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Reuse of single-service or single-use articles. Fried egg rolls put back in cardboard box for storage Stop Sale
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. white milk (50F - Cold Holding)from last night
- [03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Gave operator a copy of
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