Buffet City
Last inspected: Mar 18, 2026
43
Score
Public records show 18 inspections at Buffet City stretching back to 2022. Inspectors last stopped by on Mar 18, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
The most common issue across all inspections has been “handwash sink used for purposes other than handwashing”, showing up eight times.
Restaurants in Port Charlotte average 82, so Buffet City trails the local norm. Diners may want to scan the inspection details before deciding to visit.
18
Inspections
1
Critical latest
4
Major latest
6
Minor latest
Inspection History
Mar 18, 2026
Complaint Full
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp and raw crab in the protein walk in cooler. The operator properly stored the shrimp and crab. **Corrected On-Site**
08A-20-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed Kanor Liu and Shuanglong Zheng food manager certification expired 1/19/2026 and 1/21/2026 .
53A-03-7
Intermediate - Handwash sink not accessible for employee use at all times. Observed a handwashing sink at the entrance to the cook line blocked by a trash can and a dish cart. The operator removed the obstructions. **Corrected On-Site**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at multiple handwash sinks in the kitchen. The operator provided paper towels for some of the hand sinks. **Corrective Action Taken**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers with no handle used as scoops for multiple food items in the kitchen. The operator removed the plastic containers. **Corrected On-Site**
14-01-5
Basic - Ceiling tile missing in the dining room.
36-36-4
Basic - Food stored on floor. Observed 2 bags of unwashed onions stored on the floor of the produce walk in cooler. The operator prop stored the onions. **Corrected On-Site**
08B-38-4
Basic - No handwashing signs provided at a hand sink used by food employees. Observed no signage stating that employees must wash hands at multiple hand sinks in the kitchen.
31B-04-4
Basic - Observed ceiling vents in the dining area with an accumulation of dust in the dining area.
36-34-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed crab meat thawing in standing water. The operator placed the crab meat under cold running water. **Corrected On-Site** **Repeat Violation**
06-01-5
43
Sep 22, 2025
Complaint Partial
No violations found.
100
Sep 11, 2025
Complaint Full
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with food debris on blade. Observed employee cleaning can opener properly. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink in hibachi station with silver scrub pad. Observed operator removing scrub pad. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed at Hibachi station,employee without hair restraint. Observed employee putting on a hat. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed in server station, cups with forks stored handles down. Observed operator removing forks, putting into dish to rewash. **Corrective Action Taken**
24-18-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed ribs in sink thawing in standing water. Observed operator turning water on to finish thawing process and coaching employees on proper thawing methods. **Corrected On-Site**
06-01-5
70
Jul 7, 2025
Complaint Full
4 major violations. 5 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed red cutting board on cook line with black mold like substance on one side and burnt, melted cutting board on opposite side. Observed operator throwing away cutting board. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink at dish washing station with food debris inside. Observed operator removing food and cleaning sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed paper towel dispenser, not dispensing. Observed operator changing batteries. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ready to eat foods with out date markings of them. IE: Krab Salad, Squid Salad, Flan, Raw Cut Chicken.... Observed operator date markings foods. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed pink mold like substance on ice machines shield (by back door). Observed operator throwing cleaning shield properly. **Corrected On-Site** **Repeat Violation**
22-20-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed screen door with gap at bottom of door.
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at sushi station, gaskets on reach in coolers soiled with food debris. Observed operator cleaning gaskets. **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Stored food not covered. Observed soft shell crab in freezer not covered. Observed operator covering crab. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket with mop head in bucket, at mop sink. Observed operator hanging up mop properly. **Corrected On-Site**
42-01-4
52
Apr 10, 2025
Complaint Partial
1 major violation.
View 1 violation
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed the written procedure which was completed during inspection. **Corrected On-Site**
03F-10-5
90
Mar 17, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee take out ear piece, put in pocket. Employee was told to wash hands. Instead, employee put on used glove and proceeded to make food.
12A-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed at sushi station, handwashing sinks with old being used as a dump sink, with food residue, steel wool pad in sink, etc. **Repeat Violation**
31A-11-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed at hibachi station, employee without hair restraint. Observed operator getting a hat and tutting it on employee. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers on drying shelf, wet nesting. Observed operator separating containers to dry properly. **Corrected On-Site** **Repeat Violation**
24-08-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed in server area, forks stored in a container, with handles down. Observed servers changing containers and storing forks handles up.
24-18-4
Basic - Stored food not covered. Observed in multiple cooling units stored food not covered. Observed operator having cooks cover immediately. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Observed multiple sauces at hibachi station in squeeze bottles, being used with out identifying labels.
02D-01-5
61
Jan 8, 2025
Complaint Full
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee walking to hibachi station with hands in pockets of pull over, no hand washing, pick up a cleaning towel. Observed operator telling employee to wash hands.
12A-28-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken next to raw shrimp and raw beef next to raw chicken on make line. Observed operator having cooks put all raw chicken next to each other. **Corrected On-Site** **Repeat Violation**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed red cutting board with black mold substance all over reverse side of cutting board. Observed operator throwing away cutting board into trash can. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed multiple reach handwashing sinks throughout establishment being used as dump sinks. **Repeat Violation**
31A-11-4
Intermediate - Packaged food has no English labeling. Observed white powder product on dry storage shelf without English label. **Repeat Violation**
02D-06-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marking on prepped products in walk in cooler. **Repeat Violation**
02C-02-5
Basic - Working containers of food removed from original container not identified by common name. Observed at cook line white substances in containers not labeled to identify what is salt, msg, and sugar.
02D-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen Krab sticks at hibachi bar in sink, in a pot of standing water. Observed operator turning on water to properly thaw. **Corrected On-Site**
06-01-5
Basic - Stored food not covered. Observed fried noodles in food grade container not covered and protected. Observed operator cover container.
08B-12-5
Basic - Equipment in poor repair. Observed multiple reach in coolers with tares in gaskets. **Repeat Violation**
14-11-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee at hibachi bar without hair restraint. Observed operator having him put on a hat. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - 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. Observed employee at hibachi bar drinking from a cup without a lid and a straw in prep area. Observed operator throwing away drink. **Corrective Action Taken**
12B-12-5
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. Observed salad walk in cooler at 50F. Observed operator removing food to a different walk in cooler until repaired. Operator stated that cooler temperature jumps from 38F to 50F for last few days. Called in for repair. **Corrective Action Taken**
14-74-7
Basic - Buildup of food debris/soil residue on equipment door handles. Observed at sushi bar, food debris on back side of reach in handles. Observed employee cleaning handles. **Corrected On-Site** **Repeat Violation**
23-24-4
Basic - Outer openings not protected with self-closing doors. Observed at back door where ice machine is located in kitchen, exit door not self closing. **Repeat Violation**
35B-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gapping on back door where ice machine is located in kitchen. **Repeat Violation**
35B-01-4
30
Nov 13, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
30
Sep 4, 2024
Complaint Full
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef next to raw chicken on shelf in walk in. Observed operator moving chicken to bottom shelf.
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken wings in a bag with juice next to cooked ham not covered. Observed operator removing pan with ham and voluntarily discarded item.
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed one oyster tag without date last served. Observed operator dating tag. **Corrected On-Site**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards stained with black mold like substance on prep table in kitchen. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by ice machine in kitchen. Observed operator removing trash cans and empty 5 gallon buckets to un block sink. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink in sushi bar with food debris and a steel wool scrubber inside. Observed operator remove and employee clean. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed on back side of handle on reach in cooler at hibachi line with some food debris build up. **Repeat Violation**
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed grooves in cutting board at prep table in kitchen across from walk in cooler **Repeat Violation**
14-09-4
Basic - Employee beverage container in ice machine/ice bin. Observed 2 employee drinks stored inside ice machine in kitchen. Observed operator removing and discarding drinks, removing ice that was touching drinks. **Corrected On-Site**
12B-14-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee creamer in reach in cooler on hibachi line. Observed operator disguarding item into trash
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of drinking cups in server station. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Observed torn gasket in reach in cooler across from wok station. **Repeat Violation**
14-11-5
Basic - Ice scoop handle in contact with ice. Observed ice scoop inside ice machine with handle touching ice. Observed operator removing scoop, removing ice that was touched by handle of scoop and scoop washed and stored properly **Corrected On-Site**
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed multiple spoons in containers in walk in cooler with handles touching ready to eat food. Observed operator removing spoons and scooping out food that was touched with handles. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on hibachi line reach in cooler with some food debris build up on them **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed multiple items stored in dry containers not labeled **Repeat Violation**
02D-01-5
30
Apr 25, 2024
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed on cook line 3 shell on eggs with cracks in them. Observed cook removing and throwing away. **Corrected On-Site**
01B-14-4
High Priority - Dented/rusted cans present. See stop sale. Observed on dry storage shelf #10 can Banana Pudding Costco dented. Observed operator removing can and disposing it in trash can outside **Corrected On-Site** **Repeat Violation**
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with food debris on it.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink on right hand side as you walk into kitchen blocked with buckets and a speed rack, hand sink in between three compartment sink and dishwasher blocked with hand cart and buckets . **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sinks in kitchen all being used as dump sinks **Repeat Violation**
31A-11-4
Intermediate - 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. Observed 10 expired food training certificates for employees expired.
53B-05-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine in back storage area with a black mold like substance on left hand side and on top of guard. **Repeat Violation**
22-20-5
Basic - Accumulation of debris inside warewashing machine. Observed inside dish machine a build up of lime
16-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles on all reach in coolers in kitchen with food debris on back side of handles
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed in Sushi Bar and Kitchencutting boards stained and grooved making them no longer cleanable **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Observed reach in coolers with torn gaskets through out kitchen
14-11-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths not being stored in sanitizing solution between uses. One of the towels was on top of hot water heater **Repeat Violation**
21-12-4
37
Mar 5, 2024
Routine - Food
3 critical violations. 2 major violations. 14 minor violations.
View 19 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on mop sink **Repeat Violation**
29-34-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired on December 1st 2023. Observed operator renewing license immediately . **Corrected On-Site**
50-17-3
High Priority - Container of medicine improperly stored. Observed a bottle of ibuprofen on shelf above cook station. Observed operator removing medication.
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with black mold like substance on them **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing.
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed quart containers being used as scoops in dry good items. **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed grooves in cutting boards at sushi station
14-09-4
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed kitchen employee chewing gum. Observed operator address this with her. **Corrective Action Taken**
12B-09-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed coffee cup and car keys abouve make table on cook line. Observed operator removing items
40-06-5
Basic - Food stored on floor. Observed food stored on floor in both walk-in and walk in freezer **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice building up on ceiling of walk-in freezer
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed on cook line a knife stored inbetween cutting boards. Observed operator removing knife and putting into dish
10-17-4
Basic - In-use tongs stored on equipment door handle between uses.observed food crusted tongs stored on flour storage container by back door. Observed operator removing and putting in disd **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed in kitchen, a cloth under cutting board at prep station. Observed operator removing cloth.
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing signs at hand washing sinks in sushi bar and server station. **Repeat Violation**
31B-04-4
Basic - Stored food not covered. Observed oriental fried noodles stored unwrapped in dry storage. **Repeat Violation**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed two mops in mop buckets out side to dry. Observed operator removing mops and hanging up properly. **Corrected On-Site** **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple cleaning cloths not stored in sanitizer **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed fried oriental noodles not labled in dry storage. **Repeat Violation**
02D-01-5
26
Sep 7, 2023
Complaint Full
No violations found.
100
Sep 5, 2023
Complaint Full
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
30
Aug 21, 2023
Complaint Full
1 critical violation. 7 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
58
May 10, 2023
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan and time as public health control is being used for the Buffet. **Warning** - From follow-up inspection 2023-05-10: Observed no written plan and time as public health control is being used for the Buffet during call back inspection. **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed a missing hand wash sign at the hand wash sink at the entrance to the kitchen area. **Warning** - From follow-up inspection 2023-05-10: Observed no hand washing signs at any hand washing sinks. **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed flour not labeled by the back door of the kitchen area. **Warning** - From follow-up inspection 2023-05-10: Observed working containers with no labels by back door during time of callback inspection. **Time Extended**
02D-01-5
82
May 9, 2023
Complaint Full
9 critical violations. 5 major violations. 10 minor violations.
View 24 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw salmon (46F - Cold Holding); raw tuna (45F - Cold Holding); cut avocado (61F - Cold Holding); salmon roll (69F - Cold Holding); white fish (71F - Cold Holding); tuna roll (70F - Cold Holding); cooked shrimp (71F); Krab sticks (58F - Cold Holding); tutu (53F - Cold Holding) at the buffet. **Warning**
01B-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 flying flies in kitchen area. **Warning**
35A-02-6
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. Observed bare hand contact with cooked hard boiled eggs. Cook threw away hard boiled eggs. **Warning**
09-01-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed a cook touch face and failed to wash hands before handling clean pans. **Warning**
12A-10-4
High Priority - Dented/rusted cans present. See stop sale. Observed ten cans of banana pudding and ten cans soy sauce , twelve cans of pineapple juice. Five cans of oyster sauce and two cans of clams . Four cans of water chestnuts. **Warning**
01B-01-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken thighs at 1 hour (76F - Cooling had operator place in walk in freezer. **Corrective Action Taken** **Warning**
03D-01-5
High Priority - Toxic substance/chemical improperly stored. Observed fly spray over the flour. Operator moved the fly spray. **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (46F - Cold Holding); raw tuna (45F - Cold Holding); cut avocado (61F - Cold Holding); salmon roll (69F - Cold Holding); white fish (71F - Cold Holding); tuna roll (70F - Cold Holding); cooked shrimp (71F); Krab sticks (58F - Cold Holding); tutu (53F - Cold Holding) at the buffet. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Salmon (131F - Hot Holding); stuffed mushrooms (134F - Hot Holding ); shrimp cooked (172F - Hot Holding); mussels (103F - Hot Holding); butter shrimp (132F - Hot Holding); Hawaiian sweet and sour chicken (121F - Hot Holding); plantains (118F - Hot Holding); ; egg tart (124F - Hot Holding); had been in the buffet less then two hours. Operator reheated up to 165°F. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed employee cutting lemons with chipped finger nail polish and no gloves **Warning**
13-06-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand wash sink by the three compartment sink. **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer for the location. **Warning**
05-08-4
Intermediate - No soap provided at handwash sink. Observed no soap at the hand wash sink by the back door. **Warning**
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. Observed no written plan and time as public health control is being used for the Buffet. **Warning**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance in the ice machine by the back door. **Warning**
22-20-5
Basic - Damaged/spoiled/recalled food not properly segregated. Observed ten cans of banana pudding and ten cans soy sauce , twelve cans of pineapple juice. Five cans of oyster sauce and two cans of clams . Four cans of water chestnuts. **Warning**
08B-20-4
Basic - Employee beverage container in ice machine/ice bin. Observed a Red Bull in the ice machine by the back door. **Warning**
12B-14-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed several soda bottles on prep areas tables. **Warning**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed all cooks with no restraint while preparing food. This is a repeat violation. **Warning**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting pans at the three compartment sink. **Warning**
24-08-4
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed a yellow sponge with a scrub side laying on prep table to the right of two compartment sink. **Warning**
21-23-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed a missing hand wash sign at the hand wash sink at the entrance to the kitchen area. **Warning**
31B-04-4
Basic - No suitable facilities provided to store employee clothing and other possessions. Observed employee personal belongings in dry storage area. **Warning**
40-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour not labeled by the back door of the kitchen area. **Warning**
02D-01-5
10
Mar 28, 2023
Routine - Food
5 critical violations. 5 major violations. 4 minor violations.
View 14 violations
High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over lemonade at hibachi station Reach in Cooler. Operator switched the food items. **Corrected On-Site** Priority: High Priority
08A-05-6
High Priority - Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken behind raw shell eggs at hibachi station Reach in Cooler. Operator switched the food items. **Corrected On- Site** **Repeat Violation** Priority: High Priority
08A-20-5
High Priority - Observed: 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. Observed sushi and white rice at buffet line. Operator time marked the food items. **Corrected On-Site** Priority: High Priority
03F-02-5
High Priority - Observed: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at exterior back of the establishment. Priority: High Priority
29-34-4
High Priority - Observed: 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. Observed raw chicken over unwashed mushrooms on the bottom. Operator removed the mushrooms. **Corrected On-Site** Priority: High Priority
08A-13-5
Intermediate - Observed: Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** Priority: Intermediate
01C-03-4
Intermediate - Observed: 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. Priority: Intermediate
11-27-4
Intermediate - Observed: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Priority: Intermediate
53A-05-6
Intermediate - Observed: 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. Priority: Intermediate
11-26-1
Intermediate - Observed: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Priority: Intermediate
01C-05-4
Basic - Observed: Working containers of food removed from original container not identified by common name. Observed salt and sugar containers at prep area next to back exterior door. Operator labeled the food items. **Corrected On-Site** Priority: Basic
02D-01-5
Basic - Observed: No handwashing sign provided at a hand sink used by food employees. Observed at buffet sushi station. Priority: Basic
31B-04-4
Basic - Observed: Food stored on floor. Observed at Walk in Freezer. **Repeat Violation** Priority: Basic
08B-38-4
Basic - Observed: Employee with no hair restraint while engaging in food preparation. Observed employee at prep area. Operator placed hat on the employees head. **Corrected On-Site** Priority: Basic
13-03-4
23
Dec 8, 2022
Routine - Food
3 critical violations. 6 major violations. 8 minor violations.
View 17 violations
High Priority - Dented/rusted cans present. See stop sale. One number 10 can of pineapple chunks and two 1.86 liter cans of soy sauce with severely dented rims and/or rust on rims. Repeat from 01-04-2022 **Repeat Violation**
01B-01-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishes being washed in three compartment sink without final step of sanitizer. Discussed with operator proper ware washing. **Corrective Action Taken**
22-45-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (65 F - Cold Holding) per operator chicken was placed into water bath to thaw one hour prior. Operator moved food to walk in cooler to chill and properly cold hold. hard boiled egg (64 F - Cold Holding) on buffet line, per operator eggs had been placed out less than an hour prior. Operator voluntarily discarded. . Repeat from 01-04-2022 **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator could not provide recent oyster tags for November or December. Last tag was dated on 10-29-2022
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting blade for meat grinder had food debris on blade after ware washing.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand sink blocked by cart at kitchen entrance
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at sushi bar used as a dump sink.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauces made in house, stored in walk in cooler, not date marked.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Behind buffet line next to flat top, rear of establishment Repeat from 01-04-2022 **Repeat Violation**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf above clean food containers. Operator removed drink. . Repeat from 01-04-2022 **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee beverage container in ice machine/ice bin. Bag of employee food and sports drink inside ice bin of ice machine. Operator removed. **Corrected On-Site**
12B-14-4
Basic - Bowl or other container with no handle used to dispense food. No handled cup used a scoop in spicy mayo. Operator removed cup.. Repeat from 01-04-2022 **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cooks line.
21-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and fish thawed in sink of water (not draining).
06-01-5
Basic - Stored food not covered. Fried noodles on dry storage shelf in food container, stored uncovered. Operator covered food. . Repeat from 01-04-2022 **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Food stored on floor. In walk in freezer. Repeat from 01-04-2022 **Repeat Violation**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Operator removed phone. **Corrected On-Site**
40-06-5
23
Frequently Asked Questions
When was Buffet City last inspected?
The most recent health inspection at Buffet City on file is from Mar 18, 2026. The public record contains 18 inspections in total.
What is the most common violation at Buffet City?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited eight times, more than any other issue at Buffet City.
How does Buffet City compare to other restaurants in Port Charlotte?
Buffet City most recently scored 43 out of 100, which is lower than the Port Charlotte average of 82.
Has Buffet City's inspection record improved over time?
Results have been roughly steady. Inspections at Buffet City have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Buffet City 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 Buffet City inspected?
Based on the inspection history on file, Buffet City is inspected around five times per year on average.
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