China Buffet

1245 E Fowler Ave, Tampa, FL 33612 · Permanent Food Service · License 3911556

High-priority violations on 3+ inspections

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Sep 4, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 27 routine inspection
4 high priority (1 fixed by the Sep 4 follow-up, 3 fixed on the spot, 1 repeat), 10 basic (2 repeats)
-26
Safety score74

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

Inspection history

5 inspections · 8 visits

Latest inspection

Aug272026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitSep 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitAug 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 4 High priority
- 10 Basic
What the inspector cited
High priority4
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs over egg rolls in reach-in cooler near sushi bar entrance. Raw shrimp over imitation crab meat in walk-in cooler. Operator relocated.
  Fixed on the spotRepeat violation
  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.
  Prepped raw chicken over prepped crab Rangoon in reach-in freezer near back door. Employee relocated.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Employee touched hat with gloves then touched cooked chicken without changing gloves or washing hands.
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Employee vitamins on top of reach-in cooler at sushi bar. Operator relocated.
  Fixed on the spot
Basic10
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Crab Rangoon in walk-in cooler near wok station. Employee covered at time of inspection.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Employee eating an orange at server drink station.
  Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee water bottles on beer reach-in cooler at server station. Operator removed.
  Fixed on the spot
  Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
  Employee chewing gum while prepping diced onions. Employee discarded.
  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.
  Employee drinking from plastic cup without straw or lid in kitchen.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Wet wiping cloth next to clean dishes at fryer station. Operator put in sanitizer bucket at time of inspection.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Small ice machine in kitchen. Employee cleaned and sanitized at time of inspection.
  Fixed on the spotRepeat violation
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  1 dead roach on dry storage hallway floor. 1 dead roach under ice machine in kitchen. 1 dead roach on floor in chemical room. Employee cleaned and sanitized area.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Floor drain cover with slimy substance.at produce walk-in cooler.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee phone on large white chest freezer near wok station. Operator removed.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 4

Aug272026Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up

Follow-up visitAug 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website

Aug62026F54Routine inspection23 violations, 6 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitAug 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitAug 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
23 violations found:
- 6 High priority
- 5 Intermediate
- 12 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
  See stop sale. Cooked chicken cooling process started at 12:30 pm temperature taken at 3:05 pm is 81°F.
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Fish hot holding at 127°F on top of ovens in back kitchen area. Per operator fish was prepared at 2:30 pm Time temped 3:00 pm. Fish reaheated to 189°F.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  Cooked chicken cooling process started at 12:30 pm temperature taken at 3:05 pm is 81°F. Stop sale.
  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 as a public health control paperwork is properly filled out no time markings on items on front buffet. Owner added proper time markings on buffet items.
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw chicken stored overtop raw beef inside walk in cooler. Employee removed and properly stored chicken. Raw chicken stored overtop raw beef inside walk in frezzer.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Employee touched raw chicken washed gloves in hand wash sink. Owner spoke with employee about proper handwashing procedures. Employee proceeded to properly wash hands.
Intermediate5
- 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.
  Cooked egg rolls prepared in the past 24 hours has no date markings inside walk in cooler by fryer station in back kitchen area.
  Repeat violation
- Code 27, Water source: No running water at mop sink.
  No water at mop sink owner stated he turns the water off due to homeless population using mop sink throughout the Night owner turned water on mop sink worked properly.
  Fixed on the spotRepeat violation
  Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  No hot water at handwashing sink in sushi bar. Water was turned off by employee. Owner turned water back on at handwashing sink.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at handwashing sink in sushi bar. Owner placed paper towels at handwashing sink in sushi bar.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Spray bottle containing cleaning chemicals has no labeling of ingredients by handwashing sink in back kitchen area.
Basic12
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  No ambient air thermometer inside reach in cooler on cooks line across from wok station.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Raw chicken, raw shrimp stored uncovered inside walk in frezzer.
  Repeat violation
  Food stored on floor.
  Duck sauce stored on floor in dry storage area.
  Raw fruits/vegetables not washed prior to preparation.
  Mushrooms not washed before preparation in back kitchen area. Employee washed mushrooms.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Utensil stored in standing water at 111°F. Manager removed and placed utensil at dishwasher.
  Fixed on the spotRepeat violation
  In-use tongs stored on equipment door handle between uses.
  Tongs hanging on oven on black cart handle next to fryers in back kitchen area. Owner removed tongs and placed at dishwasher.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl without a handle used as scoop inside sugar bin in server station by sushi bar.
  Repeat violation
  Equipment in poor repair.
  Gasket inside reach in cooler behind sushi bar are torn.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
  Old food debris on bread knife stuck on magnet in fryer station area of kitchen. Owner removed and placed knife at dishwasher.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Ice machine interior by back door is soiled.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters overtop grill have grease buildup.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Faucet leaking at handwashing sink across from fryer in back kitchen area.
Reporting only1
- Code 46, Exits: Marked exit/path to marked exit blocked.
  For reporting purposes only. Marked exit leading from kitchen to dining room has boxes blocking doorway.
  Repeat violation
Official report, on the Florida DBPR website

Jul162026Follow-up to an earlier complaint inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up

Follow-up visitJul 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website

Jul142026F32Complaint inspection19 violations, 10 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitJul 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
What was still cited
Reporting only1
- Code 46, Exits: Marked exit/path to marked exit blocked.
  Door blocked by multiple boxes of none food items.
Official report, on the Florida DBPR website
First visitJul 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
- 10 High priority
- 5 Intermediate
- 4 Basic
What the inspector cited
High priority10
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Dry storage room 1 can of tomato sauce and 3 cans of oyster sauce.
  Food contaminated by employees/consumers and operator continued to serve food.
  See stop sale. Raw shrimp contaminated with raw chicken by employees during food prep.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  A pan of cooked shrimp 44-49°F stored on prep cooler at cook line. Operator moved shrimp into reach-in cooler, re temped 42°F at 2:40pm.
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw frog legs stored over cheese rangoon filling and cooked noodle, raw chicken stored over cooked noodle and sauces in walk-in cooler at cook line. Raw chicken stored over cooked crab legs and multiple buckets of sauces in walk-in cooler at food prep area. Raw shell eggs stored behind shredded celery, raw beef stored over the cooked clams in reach-in cooler at cook line. Operator rearranged most of the food items to prevent cross contamination during inspection.
  Fixed on the spotRepeat violation
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  A container of raw chicken stored over raw oysters in walk-in cooler at food prep area. Operator rearranged items to prevent cross contamination at time of inspection.
  Fixed on the spotRepeat violation
  Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature.
  While an employee washing raw shrimps in the right side of the three-compartments sink, another employee washing cutting board with raw chicken debris in the middle of the same three-compartments sink, observed water and chicken debris splashed into the raw shrimps during inspection.
- Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Tested 0ppm. Employee reset sanitizer, tested 50ppm.
  Fixed on the spot
  Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Employee washed and rinsed cutting boards used with raw chicken, and metal strainers stored with raw shrimps, then placed on drain boards to air dry without proper sanitation. Discussed with person in charge, employee moved cutting boards and metal strainers to sanitized in three-compartments sink at time of inspection.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Multiple bottles of herbal supplements stored on clean sushi equipment at sushi station. Operator removed pills at time of inspection.
  Fixed on the spotRepeat violation
  Toxic substance/chemical improperly stored.
  A large bottle of hand sanitizer and a bottle of air freshener stored on reach-in cooler next to a container of chocolate cookies. Operator relocated hand sanitizer and air freshener to proper storage area.
  Fixed on the spot
Intermediate5
- Code 01, Approved source; food safe and unadulterated: No tag on/for original container of raw, in-shell oysters.
  Operator able to locate the tag and put it back with the raw oysters.
  Fixed on the spot
- Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. Consumer advisory was removed during deep cleaning per operator. Inspector provided to operator, operator posted at time of inspection.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed food debris in handwash sink in wait station by dessert station. A metal scrubber stored in handwash sink at food prep area in kitchen. Operator removed items from handwash sinks at time of inspection.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sinks.
  In both wait station. Operator provided paper towels at time of inspection.
  Fixed on the spotRepeat violation
- Code 53, Manager certification and employee training: 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/ No food manager onsite with more than 10 employees working at time of inspection. Food manager arrived during inspection.
  Fixed on the spot
Basic4
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Multiple cases of fry oils stored on floor at cook line.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  A plastic container with no handle used in sushi vinegar bin. Operator removed container at time of inspection.
  Fixed on the spotRepeat violation
- Code 33, Garbage and refuse: Open dumpster lid.
  Employee closed lid at time of inspection.
  Fixed on the spotRepeat violation
- Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
  Bug zapper stored on sneeze guard over salad station at buffet line. Employee moved bug zapper away from food
  Fixed on the spot
Reporting only1
- Code 46, Exits: Marked exit/path to marked exit blocked.
  For reporting purposes only. The exit door between dining room and side exit door blocked by multiple cases of none food items at dining room floor.
  Repeat violation
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.