City Buffet

790 W Dr Martin Luther King, Jr Blvd, Seffner, FL 33584 · Permanent Food Service · License 3918040

Official report

out of 100

Grade D

Safety score 62 of 100

Latest visit: Jul 21, 2026

What drove the grade

Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined.High priority · no follow-up needed · 18 other violations

How the score was calculated

Starting score100
Violations at the Jul 21 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot), 6 intermediate (1 fixed on the spot), 9 basic
-38
Safety score62

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul212026

Routine inspection

19 violations found

First visitJul 21, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
19 violations found:
- 4 High priority
- 6 Intermediate
- 9 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined.
  See stop sale. Sushi rice held with Time As A Public Health Control made yesterday per management had no time marking and temped at 89f hot holding
- Code 03, Food out of temperature: 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.
  New sushi rice made today at 11am. Manager time marked
  Fixed on the spot
  Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
  See stop sale. Sushi rice made yesterday on sushi line not time marked and at 89f
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Pan of raw shrimp stored over cases of lemons and oranges. Manager moved
  Fixed on the spot
Intermediate6
- Code 01, Approved source; food safe and unadulterated: Observed oyster tags not marked with last date served.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observing multiple pants of cooked chicken, cooked egg rolls, cooked vegetables, cooked pork, cooked crab, coleslaw, and crab salad all prepared with no marks in reach in coolers
- Code 11, Employee health: No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  At sushi and hibachi cooking stations. Manager put paper towels
  Fixed on the spot
  No soap provided at handwash sink.
  At hand sink by walk in cooler 2
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Containers of flours, sugars, starches not labeled
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  Observed packages of minced yellowfin tuna in walk in cooler 2 just began thawing, manager removed from packaging
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed opened employee water on prep table next to employee cutting chicken
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employee working hibachi station
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed several bowls in bins of starches
  Equipment in poor repair.
  Observed ice buildup in walk in freezer around door frame and condensers due to broken gasket on door
- Code 24, Clean equipment storage and air drying: Observed dishwasher drying plates with a towel.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  At hand sink by walk in cooler 2
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
  Observed multiple broken tiles, and missing grout throughout kitchen and dish areas
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.