Super Buffet ST Pete

1035 62 Ave N, St. Petersburg, FL 33702 · Permanent Food Service · License 6217537

Official report

out of 100

Grade D

Safety score 65 of 100

Latest visit: Oct 26, 2026 (12 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 16 other violations

How the score was calculated

Starting score100
Violations at the Oct 26 complaint inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 5 intermediate (4 fixed on the spot, 3 repeats), 9 basic (3 repeats)
-35
Safety score65

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

Inspection history

2 inspections · 3 visits

Latest inspection

Oct262026

Complaint inspection

17 violations found

First visitOct 26, 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.
17 violations found:
- 3 High priority
- 5 Intermediate
- 9 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  hibachi buffet raw fish (45°F - Cold Holding); raw chicken (55°F - Cold Holding); raw beef (47°F - Cold Holding)
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Buffet line cooked breaded chicken sesame (125°F - Hot Holding); bbq ribs (112°F - Hot Holding); cooked white fish (112°F - Hot Holding) Put on line at 11am takes temperature three times daily. Paper indicates 11am. Put on grill retreat all items cooked breaded chicken sesame (180°F - Hot Holding); bbq ribs (166°F - Hot Holding); cooked white fish (169°F - Hot Holding)
  Fixed on the spot
  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.
  See stop sale. Garlic in oil at cook line and sushi station no time stamp
Intermediate5
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  Observed shucked oysters on sheet pan inside walking cooler observed tag of oyster dated 10/25 establishment is writing the day they open the oyster not the day they served the oyster. Used rubber bands to put into order
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Prep chef washed hands in vegetable prep sink. Owner spoke with him
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris plates in stack at buffet hibachi area ready for customers soiled with old food residue.
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Water and back hand wash sink 75 degrees. Back near walk in cooler.
  Fixed on the spotRepeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  On floor at cook line contains window cleaner. Employee labeled
  Fixed on the spotRepeat violation
Basic9
- Code 01, Approved source; food safe and unadulterated: oysters removed from original container for long-term storage.
  Inside walk in cooler first left side no tag on sheet pan shucked from 10-25
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Two boxes of crab inside walk in freezer not covered Ribs inside walk in cooler not covered dated 10-25
  Fixed on the spot
  Food stored in undrained ice.
  Hibachi area Raw bean sprouts in water.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  71 degrees employee removed water
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  On prep employee moved
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Interior of refrigerator or freezer in disrepair/has exposed insulation.
  Repeat violation
  Heavy ice buildup in walk-in freezer.
  Repeat violation
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  On sushi station cutting board.
  Fixed on the spot
- 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.
  Cell phone next to cutting board during active prep. Employee moved
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Sep282026F58Complaint inspection28 violations, 4 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitOct 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 14, Food-contact surfaces designed and maintained: Interior of refrigerator or freezer in disrepair/has exposed insulation.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
Official report, on the Florida DBPR website
First visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
28 violations found:
- 4 High priority
- 10 Intermediate
- 14 Basic
What the inspector cited
High priority4
- 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 and the time removed from temperature control cannot be determined.
  Sushi Rice at sushi station no time stamp. Operator date marked 10:30am.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Uncovered container of ground raw tuna stored on top of a head of unwashed cabbage observed on the speed rack inside the left side walk in cooler. Inspection moved item to the bottom storage rack. Discussed with employee.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
  Utensil stored in 84 degree water at the hibachi station.
- Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
  Observed cook rinse their hands in hand wash sink with no soap used. Educated employee, employee wash hands with soap.
  Fixed on the spot
Intermediate10
- Code 01, Approved source; food safe and unadulterated: No tag on/for original container of raw, in-shell clams oysters inside walk in cooler on sheet pan.
  Tag missing with shucked oysters observed on a sheet pan on a speed rack inside the walk in cooler. Discussed with operator and kitchen employees.
  Establishment not maintaining oyster tags for 90 days.
  Establishment is throwing away their raw oyster tags, per kitchen employee. Discussed with operator and kitchen employees.
  Oyster tags not marked with last date served.
  Missing dates observed on raw oyster tags. Discussed with operator and kitchen employees.
  Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  Raw oyster tags. Discussed with operator and kitchen employees.
- 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.
  Food items stored inside the walk in cooler without a date mark. Boiled eggs and cut onions.
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  No hot water at the hand wash sink at the fryer/hibachi station. Employee turned on water.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Sheet pan with dirty dishes stored on top of three compartment sink behind the cook line. Items moved.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  Missing at hand sink across from walk in cooler. Employee got new paper towel rack placed at hand wash sink.
  Fixed on the spot
  No soap provided at handwash sink.
  Missing at hand sink across from dish machine. Employee stocked dispenser.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Unlabeled spray bottle of purple liquid substance. Employee labeled as degreaser during inspection
  Fixed on the spot
Basic14
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Box of fryer oil stored on the floor in multiple area of the prep kitchen. Stainless steel container of raw meat stored on the floor inside walk in freezer #3.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Blue cup being used to scoop ice soda machine ice bin at server wait station.
  Interior of refrigerator or freezer in disrepair/has exposed insulation.
  Exposed installation of Right side door of two door reach in freezer across from fryers on the cook line.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup up observed in walk in freezer #3.
  Duct tape used to repair nonfood-contact surface.
  Handle of utensils on knife rack.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Soiled with dust and dried food debris.
- Code 21, Wiping cloths and linens: Wet wiping cloths stored in detergent and sanitizer mixed together.
  Discussed with operator. Chlorine sanitizer bucket was remade with water and chlorine.
  Fixed on the spot
  Wiping cloth sanitizing solution stored on the floor.
  White chlorine sanitizer bucket stored on floor is server wait station. remove off ground
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Interior of double door cooler across from the fryer on the cook line.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior of ice machine soiled with black substance in server wait station.
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Walk in cooler Walk in cooler and walk in freezer door handles soiled with dried food debris.
- Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
  Observed clean silverware stored upright on shelf above dish machine drain board.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler. two door small right side cook line.
  Interior of double door cooler at end of cook line.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Missing at hand sink across from walk in cooler. Provided sign to establishment. Establishment posted sign of hand wash sink.
  Fixed on the spot
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.