Big Apple Buffet
Last inspected: Feb 20, 2026
39
Score
The health department has logged 11 inspections at Big Apple Buffet, the earliest from 2022. The latest inspection on file is from Feb 20, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have ticked up lately, averaging around 21 violations per visit versus roughly 13 violations earlier in the record.
When inspectors have written things up, “handwash sink not accessible for employee use” has been the most frequent reason, cited six times.
The city-wide average sits at 77, which Big Apple Buffet's 39 doesn't quite reach. There are enough flags in the record to merit a second thought.
11
Inspections
2
Critical latest
3
Major latest
7
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line: fried chicken (48F - Cold Holding) Uncovered to allow to cool, I checked it again before leaving 4 hours later and it was still at 48F. Stop sale issued. - From follow-up inspection 2026-02-20: 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 they'd been out of temperature or if they had properly cooled. **Admin Complaint** **Corrective Action Taken**
03A-02-5
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored over raw fish in walk in cooler Operator switched order of storage **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-02-20: -raw chicken and raw beef stored above containers of sauces in walk in cooler Operator moved containers. **Admin Complaint** **Corrected On-Site**
08A-20-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. -some tags did not have date mark on them of last day served. **Repeat Violation** - From follow-up inspection 2026-02-20: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator was only able to provide oyster tags dating back to 1/8/26 - From follow-up inspection 2026-02-20: **Time Extended**
01C-02-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards stained - From follow-up inspection 2026-02-20: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -floors soiled throughout kitchen -floors and walls soiled in walk in coolers and freezers - From follow-up inspection 2026-02-20: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Ice buildup on floors and walls of walk-in freezer. - From follow-up inspection 2026-02-20: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Reach-in coolers throughout kitchen interior/shelves have accumulation of soil residues. **Repeat Violation** - From follow-up inspection 2026-02-20: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry in wait station area. **Repeat Violation** - From follow-up inspection 2026-02-20: **Time Extended**
42-01-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -water heater that heats water to front half of building is not heating water. Water from all sinks in front half of building is temping at 74F. -door on sushi cooler broken with large hole in it - From follow-up inspection 2026-02-20: Water heater has been fixed and heating water properly. Temped at 105F. Sushi cooler door was replaced but replacement isn't long enough to fully close cooler when shut. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2026-02-20: **Time Extended**
32-12-6
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -walk in cooler door handles soiled with food debris **Repeat Violation** - From follow-up inspection 2026-02-20: **Time Extended**
23-24-4
39
Feb 18, 2026
Routine - Food
5 critical violations. 8 major violations. 13 minor violations.
View 26 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler on cook line: fried chicken (48F - Cold Holding) Uncovered to allow to cool, I checked it again before leaving 4 hours later and it was still at 48F. Stop sale issued. Squid salad (60F - Cooling, retemped at 57F) Thawing in kitchen, operator moved to cold holding unit in sushi bar. I advised them to uncover it to allow for proper cooling but they did not. Retemped 4 hours later at 57F. Stop sale issued. marinating raw chicken (48F - Cooling, retemped at 49F) in reach in sliding door cooler at kitchen entrance, retemped 4 hours later and had not cooled.
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored over raw fish in walk in cooler Operator switched order of storage **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. -using bleach not approved for food contact surfaces in sanitize buckets Operator got proper bleach from store and remade sanitize buckets **Corrected On-Site**
22-48-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. fried chicken (48F - Cold Holding) Uncovered to allow to cool, I checked it again before leaving 4 hours later and it was still at 48F. Stop sale issued. Squid salad (60F - Cooling, retemped at 57F) Thawing in kitchen, operator moved to cold holding unit in sushi bar. I advised them to uncover it to allow for proper cooling but they did not. Retemped 4 hours later at 57F. Stop sale issued. marinating raw chicken (48F - Cooling, retemped at 49F) in reach in sliding door cooler at kitchen entrance, retemped 4 hours later and had not cooled. Stop Sale issued
03D-06-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line: fried chicken (48F - Cold Holding) Uncovered to allow to cool, I checked it again before leaving 4 hours later and it was still at 48F. Stop sale issued.
03A-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -All hand wash sinks in establishment except one in back of kitchen near employee restroom lack hot water and are temping at 74F.
27-16-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. -some tags did not have date mark on them of last day served. **Repeat Violation**
01C-03-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator was only able to provide oyster tags dating back to 1/8/26
01C-02-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw beef (59F - Cooling) in walk in cooler, operator moved to walk in cooler covered on bottom shelf despite me advising they move it to freezer. Retemped at 58F. Operator moved to freezer to rapid cool
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards stained
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -steel wool storing in hand wash sink at kitchen entrance. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink -at kitchen entrance. -at sushi bar Operator put soap out. **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -operator could not find written procedures for using time as a public health control. I emailed paperwork and filled out during inspection. **Corrected On-Site**
03F-10-5
Basic - A minimum of one bathroom facility is not availab le for public use. -restrooms are currently having plumbing repairs done and are taped off and closed to the public. There is a restroom in back of kitchen for employee use only with one toilet and one hand sink. Repair person completed repairs during inspection and restrooms are back open to the public and operating properly. **Corrected On-Site**
32-09-5
Basic - Buildup of food debris/soil residue on equipment door handles. -walk in cooler door handles soiled with food debris **Repeat Violation**
23-24-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler on right used for storing raw meat and seafood has ambient temperature of 60F. Operator says it froze over. Items that have been stored in there are temping 43F and below, other items were prepped today and cooling. Operators are moving all temperature sensitive foods to the other walk in cooler that is functioning properly until this one is fixed. -sliding door reach in cooler is not holding food in-temp. Operators removed foods and put in walk in freezer to cool. Stop sales issued on foods that were out of temp when I got here and remained out of temp.
14-74-7
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Equipment in poor repair. -water heater that heats water to front half of building is not heating water. Water from all sinks in front half of building is temping at 74F. -door on sushi cooler broken with large hole in it
14-11-5
Basic - Floor area(s) covered with standing water. -employee restroom in kitchen -utility area in kitchen near employee restroom Operator mopped areas **Corrected On-Site**
36-22-4
Basic - Floor soiled/has accumulation of debris. -floors soiled throughout kitchen -floors and walls soiled in walk in coolers and freezers
36-73-4
Basic - Food stored on floor. -boxes of food stored on floor under storage shelves in walk in freezers **Repeat Violation**
08B-38-4
Basic - Ice buildup on floors and walls of walk-in freezer.
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi coolers do not have ambient thermometers.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. -at hand sink in sushi bar
31B-04-4
Basic - Reach-in coolers throughout kitchen interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry in wait station area. **Repeat Violation**
42-01-4
11
Aug 26, 2025
Complaint Full
5 critical violations. 4 major violations. 15 minor violations.
View 24 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler, order corrected **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet: grilled squid (91F - Hot Holding), removed to reheat **Corrective Action Taken**
03B-01-6
High Priority - 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
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet: cut romaine (55F - Cold Holding), removed and replaced with new product **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Unpackaged raw chicken over dumplings in walk in freezer
08A-17-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Some tags not stored in chronological order
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some oyster tags not dated
01C-03-4
Intermediate - 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 **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dispenser empty at sink next to prep sink in kitchen
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in rice bins **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
23-24-4
Basic - Floor soiled/has accumulation of debris. Accumulation of grease behind cook line **Repeat Violation**
36-73-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Sticky tape hanging from ceiling in kitchen over prep sinks
35B-08-4
Basic - Food stored on floor. Cooking oil on floor on cook line **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. In front of wok station **Repeat Violation**
10-20-4
Basic - 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
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in 82F water at hibachi station, water emptied **Corrective Action Taken**
10-07-4
Basic - 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 **Repeat Violation**
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets on floor in kitchen and behind sushi bar
21-44-1
Basic - Wet mop not stored in a manner to allow the mop to dry. At wait station
42-01-4
15
May 15, 2025
Complaint Full
7 critical violations. 5 major violations. 11 minor violations.
View 23 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer in wait station 200+ ppm chlorine. Employee corrected to 100ppm. **Corrected On-Site**
41-27-4
High Priority - 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 no time stamp made at 1:30. Employee dated sushi rice. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk (51F - Cold Holding) milk (58F - Cold Holding); shredded cheese (64F - Cold Holding). Employee moved milk and cheese to freezer. Retemped Milk (41F - Cold Holding) milk (44F - Cold Holding); shredded cheese (43F - Cold Holding) **Corrective Action Taken**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee in sushi bar wearing gloves touching plates that have been touched by the public did not change gloves before touching clean plated sushi.
12A-09-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp in walk in cooler. Employee moved raw beef to lower shelf. **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Live, small flying insects found. 1 live fly in kitchen on wall, 1 live fly in dry storage area landing on shelf, 1 live fly in prep area in rear of kitchen.
35A-02-7
High Priority - Dented/rusted cans present. See stop sale. Dented cans of bamboo shoots, ripe olives and soy sauce on dry storage shelf with foods to be served to the public. **Repeat Violation**
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with build up of food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Pan in hand sink on habachi grill area. Employee removed pan. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in hibachi grill used as dump sink.
31A-11-4
Intermediate - No soap provided at handwash sink. No soap at hand sink in kitchen prep area. **Repeat Violation**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken made 5-14 no date mark. Employee dated chicken. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like debris. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used to portion salt. Employee removed bowl. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink ion prep table of habachi grill.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack and jackets on bag in box system.
40-06-5
Basic - Floor area(s) covered with standing water. Standing water on floor in walk in cooler. **Repeat Violation**
36-22-4
Basic - Floor soiled/has accumulation of debris. Floor soiled in dry storage area.
36-73-4
Basic - Food stored on floor. Container of oil on floor in cook line, containers of soy sauce on floor in dry storage. Corrected by moving all foods to shelves.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on equipment handles in cook line. Employee removed tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sink in wait station.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tops of shelves in dry storage soiled. **Repeat Violation**
23-03-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Wiping cloth sanitizer and soap mixed together. Employee dumped sanitizer and put bleach and water only. **Corrected On-Site**
21-03-4
12
Mar 10, 2025
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food Temperature Measuring Devices Provided and Accurate
FL-46
14
Sep 30, 2024
Food-Licensing Inspection
4 minor violations.
View 4 violations
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom at rear of kitchen
32-04-4
Basic - Floor tiles missing and/or in disrepair. In rear hallway next to mop sink
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
23-03-4
82
Apr 24, 2024
Complaint Partial
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Pans in hand sink. Employee moved items. **Corrected On-Site**
31A-09-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. Gallons of oil on floor at cook line. Employee moved off the floor. **Corrected On-Site**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses on cook line. Employees placed cloths in bucket **Corrected On-Site**
21-12-4
78
Feb 5, 2024
Complaint Full
5 critical violations. 7 major violations. 28 minor violations.
View 40 violations
High Priority - Container of medicine improperly stored on food prep area. **Warning**
41-07-4
High Priority - 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 reading 0ppm chlorine. Manager set up three compartment sink at 100 ppm chlorine for sanitizing of food contact surfaces. **Warning**
22-41-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting lettuce with bare hands and lettuce was not to be immediately cooked to 145 F. **Warning**
09-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2-1-2024
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat food in walk-in freezer not all commercially packaged. Manager moved raw chicken to bottom shelf on rack. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Printed Big 6 in Chinese for operator. **Warning**
11-07-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee cutting greens washed hands in vegetable sink. **Warning**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards build up food debris. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Pot, pans and sponge in hand sink. Employee moved items. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - No soap provided at handwash sink. No soap at hand sink front line. **Warning**
31B-03-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple items in walk-in freezer has no date marking. **Warning**
02C-04-5
Intermediate - 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. **Warning**
53B-13-5
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven in prep area soiled with food debris. **Repeat Violation** **Warning**
22-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 92F. **Warning**
10-07-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on fry door handle. Manager removed. **Corrected On-Site** **Warning**
10-20-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between coolers. Manager removed knife. **Corrected On-Site** **Repeat Violation** **Warning**
10-17-4
Basic - Food stored in undrained ice. Beef stored in undrained ice on buffet tables. **Repeat Violation** **Warning**
08B-31-4
Basic - Food not stored at least 6 inches off of the floor. Shrimp stored on floor in walk-in cooler. Manager moved off floor. **Corrected On-Site** **Warning**
08B-47-4
Basic - Floor tiles missing and/or in disrepair. **Warning**
36-17-5
Basic - Floor soiled/has accumulation of debris. Kitchen floors heavily soiled with food debris. **Warning**
36-73-4
Basic - Equipment in poor repair. Ice machine has no cover shield. **Warning**
14-11-5
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food above customer food in reach in cooler on prep line. **Warning**
40-06-5
Basic - Employee eating in a food preparation or other restricted area. Employee eating in prep area. **Warning**
12B-02-4
Basic - Dead roaches on premises. 1 dead roach behind ice cream freezer next to ice machine. Employee removed and sanitized the area. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
35A-03-4
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-5
Basic - Cove molding at floor/wall juncture broken/missing. Broken tiles though out the back kitchen **Warning**
36-03-4
Basic - Bowl or other container with no handle used to dispense food. Multiple containers with no handle in rice and flour containers. **Warning**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles through out the back kitchen area soiled with dust. **Warning**
36-34-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Though the kitchen area has cardboard n the floors. **Repeat Violation** **Warning**
36-06-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning**
16-21-4
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fry trap has 50 dead flies. Fry trap has 35 dead flies. Employee removed dead and trapped flies. **Corrected On-Site** **Admin Complaint**
35A-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on wok cook line. **Warning**
21-12-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware stored with food contact surface upright waitress area. **Warning**
24-18-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Walk-in cooler. **Warning**
14-33-4
Basic - Plumbing system in disrepair. Second faucet in 3 compartment sink not working. **Warning**
29-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. All Ice machines have mold like substance. Ice chute at waitress area soda machine soiled with mold like substance. **Repeat Violation** **Warning**
22-20-5
6
Dec 4, 2023
Complaint Full
3 critical violations. 3 major violations. 16 minor violations.
View 22 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw over raw in reach in freezer on cook line raw pork over raw shrimp. Employee moved to correct order. **Corrected On-Site**
08A-20-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee gloved hands no hand wash. Educated employee. Employee washed hands. **Corrective Action Taken**
12A-07-5
High Priority - Dented/rusted cans present. See stop sale. Dented can of chocolate pudding on dry storage can rack. **Repeat Violation**
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris,
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line has scoop in it. Employee removed scoop. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple foods in walk in cooler made 12-3 no date marks. Employee dating foods. **Corrective Action Taken**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like debris.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine soiled with debris
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. All handles on doors of reach in coolers soiled with sticky food debris.
23-24-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard on floors in kitchen.
36-06-4
Basic - Current Hotel and Restaurant license not displayed. 2-1-2023 license displayed.
50-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of chocolate pudding on dry storage can rack. **Repeat Violation**
08B-20-4
Basic - Dead roaches on premises. 1 dead roach in rear spry storage room. Employee removed and cleaned and sanitized the area. **Corrective Action Taken**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to cutting boards. Employee removed drink. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food whole chicken in walk in cooler near rear doors not segregated. Employee moved personal foods to area designated. **Corrected On-Site**
08B-49-4
Basic - Food stored in undrained ice. Shrimp and krab in undrained ice at buffet. Employee removed from ice and water. **Corrected On-Site**
08B-31-4
Basic - Food stored on floor. Container of oil on floor on cook line. Employee removed oil. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between cooler and prep table in kitchen.
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth under cutting board while cutting meats. Employee removed wet cloth. **Corrected On-Site**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with burnt on food debris.
22-08-4
Basic - Reuse of single-service or single-use articles. Reuse of gallon containers for scoops. Employee discarded.
25-32-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in bucket of water in rear area. Employee removed mop to dry. **Corrected On-Site**
42-01-4
21
Apr 5, 2023
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep in cooks line reach in cooler in cooler not holding temp because door standing open too long. Operator moved everything out of cooler so cooler could recover **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Moved cooked crawfish above raw shrimp in cooks line walk in cooler. Moved raw shell eggs from top of reach in cooler on cooks line over many cooked items **Corrected On-Site**
08A-05-6
High Priority - Dented/rusted cans present. See stop sale. 5 #10 cans ketchup dented on same shelf as in damaged food
01B-01-4
Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocked hand wash sink on cooks line
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Grill area
31B-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Red wrapped fish in chest freezer back of kitchen needs date marking
02C-04-5
Basic - Damaged/spoiled/recalled food not properly segregated. 5 #10 cans ketchup dented on same shelf as in damaged food
08B-20-4
45
Nov 15, 2022
Complaint Full
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - 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 first run. Employee changed bucket and ran until 50 ppm was achieved **Corrected On-Site**
22-41-4
High Priority - Dented/rusted cans present. See stop sale. One #10 can bamboo. One #10 can baby corn dented on shelf with undamaged food
01B-01-4
Intermediate - Handwash sink not accessible for employee use at all times. Employee removed trash can from hand wash sink on cooks line **Corrected On-Site**
31A-09-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Re wrapped Frozen fish in chest freezer in rear prep area no time tracking
02C-04-5
Basic - Accumulation of debris on drainboards or equivalent.
16-15-4
Basic - Buildup of food debris/soil residue on equipment door handles. Cooks line equipment handles
23-24-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Employees removed all cardboard from floor during inspection **Corrected On-Site**
36-06-4
Basic - Damaged/spoiled/recalled food not properly segregated. One #10 can bamboo. One #10 can baby corn dented on shelf with undamaged food
08B-20-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed cell phone from prep area **Corrected On-Site**
40-06-5
Basic - 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 laying in rice in bins
10-01-5
Basic - Objectionable odors in bathroom or other areas of the establishment. Dish area
36-64-5
Basic - Utensils in poor condition. Knife steel wrapped in duct tape
14-12-4
Basic - Working containers of food removed from original container not identified by common name. Large bins of sugar flour need identification
02D-01-5
33
Frequently Asked Questions
When was Big Apple Buffet last inspected?
The most recent health inspection at Big Apple Buffet on file is from Feb 20, 2026. The public record contains 11 inspections in total.
What is the most common violation at Big Apple Buffet?
Across the inspection record, “handwash sink not accessible for employee use” has been cited six times, more than any other issue at Big Apple Buffet.
How does Big Apple Buffet compare to other restaurants in St. Petersburg?
Big Apple Buffet most recently scored 39 out of 100, which is lower than the St. Petersburg average of 77.
Has Big Apple Buffet's inspection record improved over time?
No. Recent inspections at Big Apple Buffet have averaged around 21 violations per visit, up from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Big Apple Buffet means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Big Apple Buffet inspected?
Based on the inspection history on file, Big Apple Buffet is inspected around three times per year on average.
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