SUPER BUFFET ST PETE

Name: SUPER BUFFET ST PETE
Address: 1035 62 AVE N, ST. PETERSBURG, FL, 33702, US
Rating: 22.8

1035 62 AVE N, ST. PETERSBURG, FL 33702

License #6217537

🍱 Japanese/Sushi ℹ️

22.8 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 28 findings · 4 critical

Complaint Full

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Critical

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Minor

Usually lower-risk context.

Quick take

SUPER BUFFET ST PETE in ST. PETERSBURG currently holds an InspectFL Health Score of 22.8 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 September 28, 2026. Across those visits, inspectors documented 47 total violations — 9 critical, 13 major, 25 minor.

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The latest inspection on September 28, 2026 shows 28 observation rows: 4 critical, 10 major, and 14 minor.

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Inspector notes

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SUPER BUFFET ST PETE has a rough inspection history. Would you risk it?

F record

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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: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black substance in server wait station.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Soiled with dust and dried food debris.
[14-01-5] Bowl or other container with no handle used to dispense food. Blue cup being used to scoop ice soda machine ice bin at server wait station.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Walk in cooler Walk in cooler and walk in freezer door handles soiled with dried food debris.
[14-71-4] Duct tape used to repair nonfood-contact surface. Handle of utensils on knife rack.
[08B-38-4] Food stored on floor. Box of fryer oil stored on the floor in multiple area of the prep kitchen. Stainless steel container of raw meat stored on the floor inside walk in freezer #3.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed in walk in freezer #3.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Exposed installation of Right side door of two door reach in freezer across from fryers on the cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Missing at hand sink across from walk in cooler. Provided sign to establishment. Establishment posted sign of hand wash sink.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of double door cooler across from the fryer on the cook line.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed clean silverware stored upright on shelf above dish machine drain board.
[29-49-6] Standing water in bottom of reach-in-cooler. two door small right side cook line. Interior of double door cooler at end of cook line.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Discussed with operator. Chlorine sanitizer bucket was remade with water and chlorine.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. White chlorine sanitizer bucket stored on floor is server wait station. remove off ground
[12A-20-4] Employee washed hands with no soap. Observed cook rinse their hands in hand wash sink with no soap used. Educated employee, employee wash hands with soap.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil stored in 84 degree water at the hibachi station.
[08A-04-5] Raw animal food stored over or with unwashed produce. Uncovered container of ground raw tuna stored on top of a head of unwashed cabbage observed on the speed rack inside the left side walk in cooler. Inspection moved item to the bottom storage rack. Discussed with employee.
[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 Rice at sushi station no time stamp. Operator date marked 10:30am.
[01C-02-4] Establishment not maintaining oyster tags for 90 days. Establishment is throwing away their raw oyster tags, per kitchen employee. Discussed with operator and kitchen employees.
[31A-09-4] Handwash sink not accessible for employee use at all times. Sheet pan with dirty dishes stored on top of three compartment sink behind the cook line. Items moved.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink across from walk in cooler. Employee got new paper towel rack placed at hand wash sink.
[31B-03-4] No soap provided at handwash sink. Missing at hand sink across from dish machine. Employee stocked dispenser.
[01C-01-4] No tag on/for original container of raw, in-shell clams oysters inside walk in cooler on sheet pan. Tag missing with shucked oysters observed on a sheet pan on a speed rack inside the walk in cooler. Discussed with operator and kitchen employees.
[01C-05-4] Oyster tags not maintained in chronological order according to the last date they were served in the establishment. Raw oyster tags. Discussed with operator and kitchen employees.
[01C-03-4] Oyster tags not marked with last date served. Missing dates observed on raw oyster tags. Discussed with operator and kitchen employees.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food items stored inside the walk in cooler without a date mark. Boiled eggs and cut onions.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of purple liquid substance. Employee labeled as degreaser during inspection
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at the hand wash sink at the fryer/hibachi station. Employee turned on water.

Disposition: Warning Issued
[36-24-5] Hole in or other damage to wall. Wall behind three compartment sink at cook line.
[14-69-4] Ice buildup in walk-in freezer.
[10-12-5] In-use ice scoop stored on soiled surface between uses.
[08B-12-5] Stored food not covered. Box of Crab lets in walk in freezer not covered. Employee covered
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Salmon on sheet pan thawing on back counter
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. On cutting board at sushi station
[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. 0 ppm
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw beef in walk-in cooler over top of washed and ready to eat cut leafy greens.employee moved
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Wok station garlic in oil (62F - Cold Holding) was made yesterday Employee discarded
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet Cole slaw (55F - Cold Holding); cucumber salad with cubed tomatoes (51F - Cold Holding); seafood salad -crab (50F - Cold Holding) Filled bottom with new ice to bottom Cook line - inside small container front of wok station garlic in oil (62F - Cold Holding) made yesterday
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet cooked shrimp with green peppers (102F - Hot Holding); cooked shrimp with onions (105F - Hot Holding)
[31A-09-4] Handwash sink not accessible for employee use at all times. Front hibachi area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Front hand wash sink used to cleaned sushi mat
[16-28-4] Two-compartment sink used for warewashing. Observed dishwasher attendant washing dishes then rinse dishes then put them on the shelf without sanitizing them. Educated how to use three compartment sink in Spanish. Also sent DBPR Form HR 5025-510.