City Buffet

100 Live Oaks Blvd, Casselberry, FL 32707 · Permanent Food Service · License 6903920

Official report

out of 100

Grade F

Safety score 56 of 100

Latest visit: Oct 20, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 20 other violations

How the score was calculated

Starting score100
Violations at the Oct 20 routine inspection
6 high priority (4 no follow-up needed, 2 fixed on the spot), 6 intermediate (1 fixed on the spot), 9 basic
-44
Safety score56

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

Inspection history

1 inspection · 1 visit

Oct202026

Routine inspection

21 violations found

First visitOct 20, 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.
21 violations found:
- 6 High priority
- 6 Intermediate
- 9 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Reuse of single-service or single-use articles. Fried egg rolls put back in cardboard box for storage Stop Sale
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  white milk (50°F - Cold Holding)from last night
- Code 08, Food protection and cross-contamination: Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
  Raw chicken, shrimp and beef in top of make table over mushrooms and zucchini
  Raw animal food not separated from ready-to-eat food during preparation.
  In walk in freezer raw salmon over prepped cheese wonton Raw chicken over over krab and shrimp salad in glass door cooler Raw fish and raw chicken over shredded cheese and bread in glass door cooler Operator switched
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
  Employee rinsed hands in triple sink without soap
- Code 22, Food-contact surfaces clean and sanitized: Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180.
  Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Using non approved bleach Operator drained sinks and used proper bleach
  Fixed on the spot
Intermediate6
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  Oyster tags not marked with last date served
  Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  Tags not in chronological order
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Gave operator a copy of
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Drill battery in sink Operator removed
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Underneath hostess stand
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some 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.
  Bins of flour Operator labeled
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Boxes of oil under cookline Operator removed
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  In bin of rice and flour Operator removed
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Around walk in freezer door
- Code 21, Wiping cloths and linens: Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
  Employee using metal scrubber to clean woks in between uses Operator brought wok back to clean and sanitize
  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.
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Fried egg rolls put back in cardboard box for storage in glass door cooler Prepped spring rolls in cardboard box in reach in freezer Stop Sale
- Code 33, Garbage and refuse: Unnecessary items stored in garbage enclosure.
  Old make table prep table and prep table
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.
Stop sale: An order that the food can’t be sold or served.