Buffet City
4551 13 St, Saint Cloud, FL 34769 · Permanent Food Service · License 5909291
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection1 high priority (no follow-up needed), 4 intermediate (1 fixed on the spot), 6 basic-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 14, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw oysters over cabbage heads in walk in cooler Raw shelled eggs over cooked spring rolls, raw shrimp over bananas in glass door reach in cooler on cookline Operator corrected order for all items
Intermediate4
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Oyster tags
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Oyster tags
Clams/mussels/oysters tag removed from container prior to container being emptied.
Oysters panned in walk in cooler without tag information
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwashing sink next to three compartment sink blocked by carts Operator removed
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Water bottle cases at front buffet area before kitchen entrance Sauce bucket on cookline - operator elevated Several food cases in walk in freezer
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Several equipment gaskets, reach in cooler fans and equipment exteriors throughout kitchen Hood vents over cookline
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Several dishes on clean dish shelving next to three compartment sink
Code 33, Garbage and refuse: Open dumpster lid.
Cardboard dumpster
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Several vents throughout kitchen
Floor soiled/has accumulation of debris.
Walk in freezer under shelving
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.