Buffet City
Last inspected: Oct 15, 2025
20
Score
Buffet City has been inspected 10 times since 2022. Buffet City was last inspected on Oct 15, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have flagged more than earlier ones: around 19 violations per visit lately, up from roughly 17 violations before.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
That's lower than the typical St. Cloud restaurant, which scores around 84. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
4
Critical latest
3
Major latest
14
Minor latest
Inspection History
Oct 15, 2025
Complaint Full
4 critical violations. 3 major violations. 14 minor violations.
View 21 violations
High Priority - - From initial inspection : High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cookline rubbing face and then cooking without washing hands - From follow-up inspection 2025-10-15: **Time Extended**
12A-25-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce in reach in cooler under make table on cookline **Repeat Violation** - From follow-up inspection 2025-10-15: **Time Extended**
08A-05-6
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. Shell eggs over dough in glass door reach in cooler on cookline Raw pork and chicken over raw shrimp in walk in cooler - From follow-up inspection 2025-10-15: **Time Extended**
08A-20-5
High Priority - - From initial inspection : 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 marking does not cover full time that buffet is open, only 3-7pm. Recommended that operator change time blocks from 10-2, 2-6 and 6-10 - From follow-up inspection 2025-10-15: **Time Extended**
03F-02-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags - From follow-up inspection 2025-10-15: **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Oysters - From follow-up inspection 2025-10-15: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine filters not marked with dates, no protective covers - From follow-up inspection 2025-10-15: **Time Extended**
29-28-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Several reach in coolers throughout - From follow-up inspection 2025-10-15: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen - From follow-up inspection 2025-10-15: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bags on shelf in dry storage area Beverage on shelf over make table on cookline **Repeat Violation** - From follow-up inspection 2025-10-15: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Duct tape on ice machine in server area and in kitchen - From follow-up inspection 2025-10-15: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** - From follow-up inspection 2025-10-15: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. In walk in freezer - From follow-up inspection 2025-10-15: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor grout worn out in front of dish machine - From follow-up inspection 2025-10-15: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Cracked dry storage containers in dry storage room - From follow-up inspection 2025-10-15: **Time Extended**
14-38-4
Basic - - From initial inspection : Basic - Food stored on floor. Water bottles on floor at buffet line in front of kitchen entrance - From follow-up inspection 2025-10-15: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer and chest freezer near rice cookers **Repeat Violation** - From follow-up inspection 2025-10-15: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. In walk in cooler - From follow-up inspection 2025-10-15: **Time Extended**
38-01-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler door underneath make table on cookline Bulk dry storage containers on bottom shelves in dry storage room **Repeat Violation** - From follow-up inspection 2025-10-15: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. Under two tables near ice machine in kitchen - From follow-up inspection 2025-10-15: **Time Extended**
14-20-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Several rusted shelves throughout facility and in walk in cooler - From follow-up inspection 2025-10-15: **Time Extended**
14-17-4
20
Oct 7, 2025
Complaint Full
3 critical violations. 3 major violations. 16 minor violations.
View 22 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
6
Jun 13, 2025
Routine - Food
1 major violation. 12 minor violations.
View 13 violations
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Throughout facility observed multi clear spray bottles with cleaners not labeled - From follow-up inspection 2025-06-13: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The lids that cover the sugar,salt and cornstarch The soap dispenser at dish wash area And gaskets of reach in cooler - From follow-up inspection 2025-06-13: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks chained with each other but not chained to a stationary object that would prevent tanks from falling over - From follow-up inspection 2025-06-13: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On make tables at cooks line - From follow-up inspection 2025-06-13: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. At glass reach in cooler at sushi bar - From follow-up inspection 2025-06-13: **Time Extended**
08B-49-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Throughout facility on storage shelves - From follow-up inspection 2025-06-13: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door and screen door at back of kitchen - From follow-up inspection 2025-06-13: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Walk in cooler floor has cracks and water seeping from floor - From follow-up inspection 2025-06-13: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezers at wait staff station and dining area were ice cream is stored - From follow-up inspection 2025-06-13: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Light not functioning. Dry storage area - From follow-up inspection 2025-06-13: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at cooks line - From follow-up inspection 2025-06-13: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - No toilet provided in bathroom. Women's employee toilet has trash bag over toilet per operator the men's bathroom is functional and they can use customer bathroom as well - From follow-up inspection 2025-06-13: **Time Extended**
32-14-4
Basic - - From initial inspection : Basic - Stored food not covered. Egg rolls,wontons,krab salad and macaroni and cheese in glass reach in fridge - From follow-up inspection 2025-06-13: **Time Extended**
08B-12-5
50
May 29, 2025
Routine - Food
4 critical violations. 2 major violations. 15 minor violations.
View 21 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine sanitizing 0ppm **Warning**
22-49-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over raw beef at hibachi station Raw shell eggs stored over egg rolls at glass reach in fridge at cooks line **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee cup with lid and liquid in cup stored in container and contact with cup and krab meat at cooks line
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mussels (50F - Cold Holding)per operator item was thawed on counter,less than 2 hours.Operator moved to walk in cooler for temperature recovery **Corrective Action Taken**
03A-02-5
Intermediate - No soap provided at handwash sink. Hand wash sink at dish wash area **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Throughout facility observed multi clear spray bottles with cleaners not labeled
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at wait staff area by restrooms
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks chained with each other but not chained to a stationary object that would prevent tanks from falling over
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. On make tables at cooks line
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. At glass reach in cooler at sushi bar
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Throughout facility on storage shelves
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door and screen door at back of kitchen
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Walk in cooler floor has cracks and water seeping from floor
36-17-5
Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Observed employee cup with lid and liquid in cup stored in container and contact with cup and krab meat at cooks line
08B-19-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezers at wait staff station and dining area were ice cream is stored
14-69-4
Basic - Light not functioning. Dry storage area
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at cooks line
05-09-4
Basic - No toilet provided in bathroom. Women's employee toilet has trash bag over toilet per operator the men's bathroom is functional and they can use customer bathroom as well
32-14-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The lids that cover the sugar,salt and cornstarch The soap dispenser at dish wash area And gaskets of reach in cooler
23-03-4
Basic - Plumbing system in disrepair. Hand wash sink located next to walk in cooler leaks water from pipe located at bottom of sink Hand wash sink by walk in cooler and hand wash sink on opposite side of wall had hot water faucets off.Operator had to turn on from bottom
29-08-4
Basic - Stored food not covered. Egg rolls,wontons,krab salad and macaroni and cheese in glass reach in fridge
08B-12-5
21
Dec 2, 2024
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
35
Mar 11, 2024
Routine - Food
3 critical violations. 5 major violations. 8 minor violations.
View 16 violations
High Priority - Displayed food not properly protected from contamination. Cut green onions,wontons and onions buffet line not protected
08B-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sesame sauce Raw shrimp stored over corn at walk in cooler Raw shell eggs stored over general Tsos chicken at glass fridge on cooks line **Repeat Violation**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Spray bottle containing toxic substance not labeled. Chemical in spray bottle stored at triple sink no labels Chemical in spray bottle stored at hibachi station in storage drawer with no label **Repeat Violation**
41-17-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. For Oysters **Repeat Violation**
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Black cart stored in front of hand washing sink at dish wash area **Corrected On-Site**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For buffet line and sushi rice. Emailed operator time plan **Corrective Action Taken**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Volcano mix in glass fridge at sushi station made yesterday with no date mark **Repeat Violation**
02C-02-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee milk stored either food for the public at second walk in cooler
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee book bag stored on flat pan on top of glass fridge
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Bucket of margarine stored on floor at cooks line
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. In use tongs stored on pipes at wok station on cooks line
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sinks at hibachi and sushi station
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef stored on prep table,per operator it was thawing. Advised operator to move beef to walk in cooler **Corrective Action Taken**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in mop sink area
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Flour,cornstarch and salt not labeled at dry storage
02D-01-5
26
Oct 2, 2023
Routine - Food
2 critical violations. 7 major violations. 6 minor violations.
View 15 violations
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. Raw chicken over beef **Corrected On-Site**
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked potatoes. Walk in cooler **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Pan in sink **Corrected On-Site**
31A-11-4
Intermediate - 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. Operator claimed they had them will have employees fill out new form
11-26-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Inspector provided **Corrected On-Site**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs, shrimp chicken walk in cooler
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Make table
14-33-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler. All shelves
14-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at hibachi and kitchen
23-03-4
27
Jul 7, 2023
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2023-07-07: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bulk containers with dry products heavily soiled inside and outside. - From follow-up inspection 2023-07-07: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2023-07-07: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Scooping bulk dry products with plastic take out type bowl. - From follow-up inspection 2023-07-07: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Box containing roll plastic wrap/parchment has old food debris/soil residue inside. - From follow-up inspection 2023-07-07: **Time Extended**
25-25-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in mop sink room heavily soiled, walls throughout kitchen heavily soiled. Walls in hibachi area heavily soiled. - From follow-up inspection 2023-07-07: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Handwash sink at double door into kitchen. - From follow-up inspection 2023-07-07: Minor dripping. **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. - From follow-up inspection 2023-07-07: **Time Extended**
21-12-4
58
May 25, 2023
Routine - Food
2 critical violations. 5 major violations. 8 minor violations.
View 15 violations
High Priority - Dented/rusted cans present. See stop sale. Black olives, Arrezzio brand, 3lbs 7 oz.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar area Cream cheese 54f, krab sticks 53f, cut avacados 53f, 6 different sushi rolls 67-70f, Hibachi area: sprouts 63f, shell eggs 63f, Buffet area: cut cantaloupe 49f Cookline cooler : prepped chicken 46-48f, **Warning**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in cookline cooler.
02C-03-5
Intermediate - 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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bulk containers with dry products heavily soiled inside and outside.
22-02-4
Intermediate - 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.
11-26-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hibachi area, handwash sink.
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Scooping bulk dry products with plastic take out type bowl.
14-01-5
Basic - Box containing roll plastic wrap/parchment has old food debris/soil residue inside.
25-25-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in mop sink room heavily soiled, walls throughout kitchen heavily soiled. Walls in hibachi area heavily soiled.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Handwash sink at double door into kitchen.
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Left in bucket at back wait station.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Several bulk containers not labeled. **Repeat Violation**
02D-01-5
30
Dec 28, 2022
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Ice scoop heavily soiled.
22-45-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee making wontons did not wash prior to donning gloves.
12A-07-5
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 handling wonton shells. **Corrected On-Site**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab sticks at hibachi area 47f, advised rapid chill new temp 20 minutes 41f. **Corrected On-Site**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk.
02C-03-5
Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Pan in sink basin in kitchen by door to hibachi area.
31A-01-4
Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use inspector was handed quat test strips for chlorine machine.
16-43-4
Basic - Inside/outside of dumpster not clean including trash surrounding receptacle.
33-10-4
Basic - Floor soiled/has accumulation of debris. Hibachi/sushi bar area.
36-73-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Cookline at hibachi area.
14-42-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Equipment in poor repair. Broken gaskets on several units.
14-11-5
Basic - Floor area(s) covered with standing water. Dishwash area.
36-22-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright single door Reach in cooler on cookline
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Dry storage bins. **Repeat Violation**
02D-01-5
27
Frequently Asked Questions
When was Buffet City last inspected?
The most recent health inspection at Buffet City on file is from Oct 15, 2025. The public record contains 10 inspections in total.
What is the most common violation at Buffet City?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Buffet City.
How does Buffet City compare to other restaurants in St. Cloud?
Buffet City most recently scored 20 out of 100, which is lower than the St. Cloud average of 84.
Has Buffet City's inspection record improved over time?
No. Recent inspections at Buffet City have averaged around 19 violations per visit, up from roughly 17 earlier in the 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 four times per year on average.
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