Buffet City
5020 S Cleveland Ave, Fort Myers, FL 33907 · Permanent Food Service · License 4607228
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 15 complaint inspection3 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 7 basic-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitJul 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
More time given
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable at cook line.
More time given
Walk-in cooler shelves with rust that has pitted the surface.
More time given
- First visitJul 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Walk in cooler near dry storage; cooked shrimp (47°F - Cold Holding); cooked pork (47°F - Cold Holding); raw chicken (46°F - Cold Holding); raw beef (46°F - Cold Holding); imitation crab (47°F - Cold Holding); cream cheese (46°F - Cold Holding). Per operator all items stored in walk in cooler for 2 hours. Operator started removing all items to other walk in cooler.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On steamer at buffet; cooked chicken (121°F - Hot Holding). Per operator cooked chicken stored on steamer for one hour. Operator removed cooked chicken for reheating.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler at cook line; raw chicken stored over cooked ribs. Operator removed raw chicken to bottom shelf.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled at server station.
Operator labeled the spray bottle.
Fixed on the spot
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Salt container not labeled at cook line. Operator labeled food container.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Chicken container stored on floor in walk in freezer.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable at cook line.
Walk-in cooler shelves with rust that has pitted the surface.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine near dry storage.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Clean forks not stored inverted at server station. Operator stored clean forks inverted.
Fixed on the spot
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry at server station.
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.