City Buffet Monglian Barbeque
Last inspected: Oct 6, 2025
52
Score
Going back to 2022, City Buffet Monglian Barbeque has 17 inspections in the public record. City Buffet Monglian Barbeque was last inspected on Oct 6, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Things are looking better lately, with recent visits averaging around six violations compared to roughly nine violations earlier on.
Looking across the full record, “no paper towels” is the recurring theme, flagged seven times.
The city-wide average sits at 84, which City Buffet Monglian Barbeque's 52 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
17
Inspections
1
Critical latest
2
Major latest
6
Minor latest
Inspection History
Oct 6, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hibachi station: krab meat (45F - Cold Holding) Manager added more ice to well
03A-02-5
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No soap provided at handwash sink. By walk in cooler #2 **Repeat Violation**
31B-03-4
Basic - Ice buildup in walk-in freezer on floor and on condenser line
14-69-4
Basic - Food stored on floor. Large buckets on floor in walk in cooler 2
08B-38-4
Basic - Floors not maintained smooth and durable. Observed missing floor grout, and cracked and broken tiles throughout kitchen and dish
36-11-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee working hibachi station.
13-03-4
Basic - Stored food not covered. Cooked shrimp and cooked crabs in reach in cooler not covered
08B-12-5
Basic - No handwashing sign provided at a hand sink used by food employees. By walk in cooler #2
31B-04-4
52
Sep 8, 2025
Complaint Partial
1 critical violation. 3 major violations.
View 4 violations
High Priority - 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. Sushi rice and assorted sushi on sushi station not time marked. Verified paperwork and time marking requirements. Manager time marked **Corrected On-Site**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by dish machine. And prep station hand sink in back kitchen
31B-02-4
Intermediate - No soap provided at handwash sink. At hand sink by dish machine
31B-03-4
Intermediate - Oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
64
Aug 12, 2025
Complaint Full
2 major violations. 4 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hibachi station. Manager put paper towels **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Observed oyster tags not marked with last date served. Operator had tags in harvest order date. Discussed writing date on tag when removed from case **Repeat Violation**
01C-03-4
Basic - Food stored on floor. Buckets of sauces in walk in cooler **Repeat Violation**
08B-38-4
Basic - Light not functioning. Few lights missing in dry storage and on cook line
36-62-4
Basic - Floors not maintained smooth and durable. Observed missing grout and broken tiles in back kitchen **Repeat Violation**
36-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on sushi station and cook line. Manager removed cellphones **Corrected On-Site**
40-06-5
67
Aug 7, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line **Warning** - From follow-up inspection 2025-08-06: **Time Extended** - From follow-up inspection 2025-08-06: **Time Extended** - From follow-up inspection 2025-08-07: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Observed oyster tags not marked with last date served. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-06: **Time Extended** - From follow-up inspection 2025-08-06: **Time Extended** - From follow-up inspection 2025-08-07: **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. On back prep line **Warning** - From follow-up inspection 2025-08-06: **Time Extended** - From follow-up inspection 2025-08-06: **Time Extended** - From follow-up inspection 2025-08-07: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Food stored on floor. Oil on cook line floor. Manager removed. Observed multiple sauce buckets on floors in walk in cooler number 2. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-08-06: **Time Extended** - From follow-up inspection 2025-08-06: **Time Extended** - From follow-up inspection 2025-08-07: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler racks soiled Exterior of hot line soiled with built up debris Walk in cooler fan covers soiled with mold like substance. Exterior of dry storage flour bins soiled. **Warning** - From follow-up inspection 2025-08-06: **Time Extended** - From follow-up inspection 2025-08-06: **Time Extended** - From follow-up inspection 2025-08-07: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Container of cornstarch ion cook line missing label **Warning** - From follow-up inspection 2025-08-06: **Time Extended** - From follow-up inspection 2025-08-06: **Time Extended** - From follow-up inspection 2025-08-07: **Time Extended**
02D-01-5
67
Aug 6, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 5 live roaches in prep area in brackets by three compartment sink 7 live roaches under shelf in dish pit three compartment sink **Repeat Violation** **Warning** - From follow-up inspection 2025-08-06: 1 live roach weakling down wall by prep three compartment sink. 1 live roach on wall in dish area. 1 live roach on wall in ice machine room Manager eradicated and cleaned and sanitized areas **Time Extended** **Corrective Action Taken** - From follow-up inspection 2025-08-06: 1 live roach on floor under three compartment sink in dish pit 1 live roach on three compartment sink drain board 1 live roach on wall by dish machine. **Time Extended**
35A-05-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line **Warning** - From follow-up inspection 2025-08-06: **Time Extended** - From follow-up inspection 2025-08-06: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Observed oyster tags not marked with last date served. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-06: **Time Extended** - From follow-up inspection 2025-08-06: **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. On back prep line **Warning** - From follow-up inspection 2025-08-06: **Time Extended** - From follow-up inspection 2025-08-06: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Food stored on floor. Oil on cook line floor. Manager removed. Observed multiple sauce buckets on floors in walk in cooler number 2. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-08-06: **Time Extended** - From follow-up inspection 2025-08-06: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler racks soiled Exterior of hot line soiled with built up debris Walk in cooler fan covers soiled with mold like substance. Exterior of dry storage flour bins soiled. **Warning** - From follow-up inspection 2025-08-06: **Time Extended** - From follow-up inspection 2025-08-06: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Container of cornstarch ion cook line missing label **Warning** - From follow-up inspection 2025-08-06: **Time Extended** - From follow-up inspection 2025-08-06: **Time Extended**
02D-01-5
58
Aug 5, 2025
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
High Priority - Roach activity present as evidenced by live roaches found. 5 live roaches in prep area in brackets by three compartment sink 7 live roaches under shelf in dish pit three compartment sink **Repeat Violation** **Warning**
35A-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line **Warning**
22-02-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwashing sink and dish area by walking cooler number two removed **Warning**
31A-04-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By hibachi station. Manager put paper towels **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Observed oyster tags not marked with last date served. **Repeat Violation** **Warning**
01C-03-4
Basic - 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. Observed employee drinking from open cup on cook line. Manager educated employee to have lid and straw and to step off of line **Warning**
12B-12-5
Basic - Working containers of food removed from original container not identified by common name. Container of cornstarch ion cook line missing label **Warning**
02D-01-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened waters in server cooler. Manager removed **Corrected On-Site** **Warning**
12B-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler racks soiled Exterior of hot line soiled with built up debris Walk in cooler fan covers soiled with mold like substance. Exterior of dry storage flour bins soiled. **Warning**
23-03-4
Basic - Light not functioning. At dish area observed 11 light bulbs burnt out in balases Also observed multiple lights ou on cook line and sotorage areas **Warning**
36-62-4
Basic - Food stored on floor. Oil on cook line floor. Manager removed. Observed multiple sauce buckets on floors in walk in cooler number 2. **Corrective Action Taken** **Warning**
08B-38-4
Basic - Floor tiles missing and/or in disrepair. On back prep line **Warning**
36-17-5
Basic - Bowl or other container with no handle used to dispense food. Observed cup in container of sugar in server station in back kitchen. Manager removed **Corrected On-Site** **Warning**
14-01-5
Basic - Dead roaches on premises. 1 dead roach on corn starch lid. 1 dead roach by ice machine 3 dead roaches in dry storage room. **Warning**
35A-03-4
37
Feb 12, 2025
Routine - Food
1 critical violation. 4 major violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on wall by dish area. Manager eradicated and cleaned and sanitized **Corrective Action Taken** **Warning** - From follow-up inspection 2025-02-12: No live roach activity observed **Time Extended**
35A-05-4
Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2025-02-12: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2025-02-12: **Time Extended**
05-08-4
Intermediate - - From initial inspection : Intermediate - oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning** - From follow-up inspection 2025-02-12: **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - oyster tags not marked with last date served. **Warning** - From follow-up inspection 2025-02-12: **Time Extended**
01C-03-4
58
Feb 10, 2025
Routine - Food
5 critical violations. 9 major violations. 2 minor violations.
View 16 violations
High Priority - Shell eggs not immediately placed in refrigeration maintaining an ambient air temperature of 45 degrees Fahrenheit or less upon receipt. Observed shelled eggs on floor received at 12:00pm Ambient temp 58f. **Warning**
03A-23-4
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on wall by dish area. Manager eradicated and cleaned and sanitized **Corrective Action Taken** **Warning**
35A-05-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm. Manager replaced empty chlorine container. Retested at 50ppm **Corrected On-Site** **Warning**
22-41-4
High Priority - 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. Sushi rice at station. Employee marked **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach in cooler cooked chicken (52F - Cold Holding); cooked shrimp (50F - Cold Holding); Cook line make line: raw chicken (48F - Cold Holding); raw beef (48F - Cold Holding); cut cabbage (48F - Cold Holding) **Warning**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple pans of cooked meats cut fruits and vegetables in coolers and walk in coolers not dated **Warning**
02C-02-5
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - 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/ Currently 7 employees working and no **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sushi station, dish and cook line hand sinks. Manager got paper towels **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Intermediate - oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Intermediate - oyster tags not marked with last date served. **Warning**
01C-03-4
Basic - Dead roaches on premises. 1 dead roach on floor by dry storage. Manager removed and cleaned and sanitized **Corrective Action Taken** **Warning**
35A-03-4
Basic - Observed very slow draining water in handwash sink at sushi station **Warning**
29-20-5
17
Sep 12, 2024
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Observed missing grout on cook line **Warning** - From follow-up inspection 2024-09-12: **Time Extended**
36-11-4
95
Sep 11, 2024
Food-Licensing Inspection
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler 2: raw shrimp (45F - Cold Holding); cooked rice (45F - Cold Holding); raw shrimp (44F - Cold Holding); cut cabbage (44F - Cold Holding). **Warning**
03A-02-5
Basic - Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Observed purchased scallop shells being reused to hold filling. **Warning**
25-34-4
Basic - Time/temperature control for safety food thawed in an improper manner. Pork slices thawing on rack by entrance to kitchen **Warning**
06-01-5
Basic - Dead roaches on premises. Observed 3 dead roaches in dish pit **Warning**
35A-03-4
Basic - Floors not maintained smooth and durable. Observed missing grout on cook line **Warning**
36-11-4
70
May 29, 2024
Complaint Partial
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly on ground by walk in cooler door that has been sealed. Manager eradicated and cleaned and sanitized area **Corrected On-Site**
35A-02-6
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle cellphone, then rinsed hands and didnt dry them, then handled pan of cooked chicken
12A-29-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet egg foo young (109F - Hot Holding); fried fish (128F - Hot Holding); chicken on a stick (128F - Hot Holding). Manager reheated foods to 165f Discussed making sure water lines on hot buffets were high enough to touch pans. **Corrected On-Site**
03B-01-6
Intermediate - Interference/obstruction with the inspector's right of entry and access at any reasonable time. Employee said no manager and no one in charge at time of inspection and for me to come back at another time
51-10-4
Intermediate - 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/ Currently 1 cashier working, 4 servers, 1 sushi cook, 5 cooks, 1 dish washer working and no one in charge. Manager came on site 40 minutes later **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish area or cook line
31B-02-4
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed bottle of listerine on shelf above croutons
41-04-4
Basic - Dead roaches on premises. 4 dead roaches on top of dish machine. 1 dead roach on wall in dry storage Manager removed and cleaned and sanitized areas **Corrected On-Site**
35A-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed spoon handle almost completely submerged in sauce on buffet. Manager removed spoon and replaced with ladel **Corrected On-Site**
10-01-5
39
Mar 19, 2024
Complaint Full
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
37
Feb 5, 2024
Routine - Food
3 major violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-01-31: **Time Extended** - From follow-up inspection 2024-02-05: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning** - From follow-up inspection 2024-01-31: **Time Extended** - From follow-up inspection 2024-02-05: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining oyster tags for 90 days. **Warning** - From follow-up inspection 2024-01-31: **Time Extended** - From follow-up inspection 2024-02-05: **Time Extended**
01C-02-4
74
Jul 19, 2023
Complaint Full
1 major violation. 6 minor violations.
View 7 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line sink
31B-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dish room
36-32-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Buffet **Repeat Violation**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Both back doors have gap
35B-01-4
Basic - Light not functioning. Kitchen area
36-62-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
67
Apr 13, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef in cooler next to grill
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Scrubbing pad in sink
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
02C-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Buffet line
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks throughout kitchen
12B-07-4
Basic - Floor area(s) covered with standing water.
36-22-4
Basic - Food stored on floor. Walk-in cooler floor
08B-38-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Stored food not covered. Walk-in cooler
08B-12-5
47
Feb 9, 2023
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on counters and under counters on kitchen, Also under Buffet stations. - From follow-up inspection 2023-02-09: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on counters and under counters on kitchen, **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in glass door unit in kitchen. - From follow-up inspection 2023-02-09: Reach-in cooler shelves with rust that has pitted the surface. Observed in glass door unit in kitchen. **Time Extended**
14-33-4
90
Dec 6, 2022
Complaint Full
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed beef stored in no food grade bags in walk-in cooler
14-31-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing at hand sink on cookline
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cooking on cookline with no hair restraint
13-03-4
Basic - Food not stored at least 6 inches off of the floor. Observed 2 containers of oil stored on floor in kitchen Corrected-observed employee place on shelf **Corrected On-Site**
08B-47-4
67
Frequently Asked Questions
When was City Buffet Monglian Barbeque last inspected?
The most recent health inspection at City Buffet Monglian Barbeque on file is from Oct 6, 2025. The public record contains 17 inspections in total.
What is the most common violation at City Buffet Monglian Barbeque?
Across the inspection record, “no paper towels” has been cited seven times, more than any other issue at City Buffet Monglian Barbeque.
How does City Buffet Monglian Barbeque compare to other restaurants in Seffner?
City Buffet Monglian Barbeque most recently scored 52 out of 100, which is lower than the Seffner average of 84.
Has City Buffet Monglian Barbeque's inspection record improved over time?
Yes. Recent inspections at City Buffet Monglian Barbeque have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at City Buffet Monglian Barbeque means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is City Buffet Monglian Barbeque inspected?
Based on the inspection history on file, City Buffet Monglian Barbeque is inspected around six times per year on average.
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