NO 1 CHINA BUFFET

Name: NO 1 CHINA BUFFET
Address: 8857 N FLORIDA AVE #6-152 NORTHGATE, TAMPA, FL, 33604, US
Rating: 4.9

8857 N FLORIDA AVE #6-152 NORTHGATE, TAMPA, FL 33604

License #3916921

🥡 Chinese ℹ️

4.9 Grade F / 100

Failing Health Score

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Latest inspection

December 2, 2025 · 17 findings · 3 critical

Complaint Full

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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

NO 1 CHINA BUFFET in TAMPA currently holds an InspectFL Health Score of 4.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on December 2, 2025. Across those visits, inspectors documented 143 total violations — 23 critical, 39 major, 81 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on December 2, 2025 shows 17 observation rows: 3 critical, 4 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

143

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.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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Community reaction

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Community pulse

Would you eat here?

NO 1 CHINA BUFFET 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.

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*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
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside sugar,rice bins on shelves across from dishwasher.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent is soiled overtop 3 compartment sink in back kitchen area.
[12B-14-4] Employee beverage container in ice machine/ice bin. Drink stored in ice inside ice machine. Employee removed drinks.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on food preparation table in kitchen area across from dishwasher.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-38-4] Food stored on floor. Chicken stored on floor underneath shelves inside walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease buildup.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. 3 damp mops sitting inside mop bucket by back door.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer solution bucket stored on floor by sever station.
[02D-01-5] Working containers of food removed from original container not identified by common name. Plastic bottles of sauces on buffet line has no labeling of ingredients.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Non- food grade bag used to cover pot stickers in bottom of reach in cooler across from wok station.
[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 beef inside doubled door refrigerator across from 3 compartment sink.
[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. Chicken held on time as public health control has no time markings across from ovens in kitchen area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Dirty dish stored in handwashing sink across from dishwasher.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink by back door.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork ribs held longer then 24 hours inside doubled door refrigerator has no date markings.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle containing cleaning chemicals has no labeling of substance inside bottle underneath 3 compartment sink.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Unlabeled bin with container used as scoop by walk in freezer
[14-05-4] Cardboard used to line food-contact shelves. Walk in cooler shelves
[35A-03-4] Dead roaches on premises. 1 dead roach near walk in freezer
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Dishes above 3 compartment sink stacked before air drying
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exterior screen door in back of house has gap.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. 5 sticky tapes throughout kitchen area, approximately 30 flies. Operator removed and threw away in trash.
[08B-47-4] Food not stored at least 6 inches off of the floor. Box of sweet potatoes stored on floor to the right just before kitchen entrance. Bag of rice stored on floor in front of walk in freezer. Soy bean oil stored on floor under prep table near walk in cooler
[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. Unlabeled bin on 4 tier shelf by kitchen entrance
[33-11-4] Missing drain plug at dumpster.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of drink machine needs cleaning, Hood filters and stove soiled, AC vents inside walk in cooler soiled.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw shrimp in container filled with water on 3 compartment sink; chicken and imitation crab thawing on prep table near back door
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bin under prep table by walk in cooler, bins on 4 tier by kitchen entrance
[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. Dish machine not dispensing sanitizer, advised operator that they will have to use 3 compartment sink until machine is fixed.
[35A-02-7] Live, small flying insects found. 2 live flies in back kitchen.
[14-31-5] Nonfood-grade bags used in direct contact with food. Bags sitting on top of food in reach in cooler across from stove
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw chicken over lettuce in walk in cooler
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Ice cream bar is self served, toppings were not covered, operator removed
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items located in reach in cooler across from stove: Seasoned raw chicken 52 F; cooked chicken 48F; raw beef 55F; raw shrimp 44F; Beef 55F; butter 60F; pasta noodles 51F; Fish 56F; dumplings 50F; krab Rangoon 59F. Advised operator to move to different cooler
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink. Discussed with employee the importance of hand washing
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink located by back door, operator provided paper towels.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator could not provide a written procedure for time as a public health for the buffet bar.
[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. Training provided for one employee Guo Lin
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marks on raw chicken, noodles, teriyaki chicken located in walk in cooler

Disposition: Warning Issued
[35B-01-4] Exterior screen door has a gap at the threshold that opens to the outside. Door open at time of inspection
[36-73-4] Floor soiled/has accumulation of debris. Underneath cooking equipment on cooksline
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed buckets of potatoes on floor in walk-in-cooler
[51-13-4] No Heimlich maneuver/choking sign posted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen pork sitting out at room temperature to thaw. Operator placing in walk-in-cooler
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[02D-01-5] Working containers of food removed from original container not identified by common name. Large food containers with blue lids not labeled
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed ice cream scooped by customer from an ice cream freezer added to dining room buffet area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut leafy greens on cooksline at 69 F. Adding to existing time as a public health control form
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Front kitchen area
[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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Met Inspection Standards
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[08B-48-4] Employee preparing food in customer section of dining area. Observed personal food being prepared in front dining room.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[08B-38-4] Food stored on floor. Boxes of cooking oil and containers of soy sauce on floor in back kitchen area
[10-03-4] In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At self service ice cream freezer in dining room that is self service
[51-13-4] No Heimlich maneuver/choking sign posted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust, grease and food debris
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Screen door not complete closed in back kitchen area
[08B-12-5] Stored food not covered. Observed food uncovered in Walk-In-Cooler
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Back kitchen cooks-line and sushi area
[08B-56-4] Food stored in ice used for drinks. Observed gallon of milk and gallon of orange juice stored in large ice machine in service area. See stop sale. 3 lbs of ice
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored cut leafy greens and white containers of soy sauce. In Walk-In-Cooler
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed ice cream scooped by customer from an ice cream freezer added to dining room buffet area.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Drink ice in ice machine service area.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed operator dumping drink ice in Handwashing Sink at service area.
[08B-05-4] No monitoring of buffet/salad bar by employee trained in safe operating procedures. There was no monitoring of the buffet/salad bar by an employee trained in safe operating procedures. Observed a customer scooping ice cream to consume from an ice cream freezer that was added to the dining room buffet area, which was not being monitored by staff.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Service handwashing sink
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-In-Cooler egg rolls
[27-16-5] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In back kitchen area near Walk-In-Cooler on cooks-line. Operator turned on

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[08B-38-4] Food stored on floor. Containers of cooking oil stored on floor cooksline and walk-in-cooler
[35B-02-4] Insect control device installed over food preparation area. Over open container of cut broccoli stored on prep table across from stove
[33-16-4] Open dumpster lid.
[29-08-4] Plumbing system in disrepair. Hand sink near dish machine Standing water or very slow draining water in handwash sink on cooksline across from dish machine
[08B-12-5] Stored food not covered. Food in walk-in-cooler
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[02D-01-5] Working containers of food removed from original container not identified by common name. Plastic large container with blue lid not labeled on cooksline
[41-07-4] Box of band aids improperly stored on shelf with food
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink on cooksline next to stove hot and cold water off and sink in unusable, total lack of water at hand sink and cannot be made operable for use at time of inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink near dish machine
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked foods in walk-in-cooler
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink near dish machine 75 F