20+ Buffet Foods That Are a Big No According to Experts

Vacations with friends or family are unparalleled experiences, offering both enjoyment and opportunities for personal growth. When traveling, booking accommodations is crucial. You want to ensure you choose the best destination, flight, lodging, and dining options. Amidst all the planning, you come across a hotel deal that includes a buffet. You’re thrilled because it could save money, and it’s an all-you-can-eat buffet. What could possibly go wrong?

Eggs

It’s disappointing because eggs are often considered the quintessential American breakfast item. However, the eggs served at buffets often disappoint due to their poor quality. Many hotels opt for powdered eggs instead of fresh ones to efficiently prepare large batches of scrambled eggs for numerous guests. Unfortunately, powdered eggs don’t match the taste, texture, or color of fresh eggs. Another concern with buffet eggs is that they’re often pre-cooked, which means they could sit at unsafe temperatures for extended periods. According to the FDA, eggs should be served immediately after cooking to prevent food-borne illnesses. Since you may not know how long the eggs have been sitting out, it’s wise to choose options like omelet stations, where eggs are cooked to order.

Meats

You know that saying, “Everyone loves bacon”? Well, I’m more of a sausage person myself, but that’s beside the point. Breakfast meats prepared for buffets often fall short on hygiene and quality. Not only are they often stored at unsafe temperatures, but the quality is also typically poor. They’re often dry, lacking in seasoning, and overall unappetizing.

Melon

A bowl of fruit is a great way to start the day on a healthy note. However, fruit that hasn’t been handled properly, such as pre-cut melon, can pose risks. Cantaloupe, in particular, has been associated with salmonella contamination.

Quiche

This is akin to the issue with eggs (since quiche is essentially eggs with a crust). Improper handling can lead to gastrointestinal problems. Additionally, quiches at buffets may often be dry, lacking in flavor, and past their prime.

Waffles

The highlight of any breakfast buffet is undoubtedly the waffle station. There’s something magical about pouring your own batter into a Belgian waffle maker, flipping it, waiting for that green light to signal it’s done, and then adding toppings. However, I hate to be the bearer of bad news, but it’s best to avoid the waffle station. According to TikToker Brandi Augustus, a former hotel employee, the waffle batter is often old and sour. Instead of discarding it, new batter is simply added to the old, which is definitely not ideal!

Sushi

Raw fish needs to be kept at precise, cold temperatures to remain safe for consumption. If sushi is left out at room temperature or if the buffet doesn’t ensure constant refrigeration, the risk of foodborne illness increases significantly.

Cream-based soups

These soups can develop harmful bacteria if they are not maintained at a steady, hot temperature. Additionally, cream-based soups can separate or form a skin on top when held at a warming station for too long.

Rice

Left at room temperature, rice can grow Bacillus cereus, a bacterium that causes severe bouts of food poisoning. This is a common issue in buffet settings where rice may sit out for extended periods.

Leafy green salads

These are susceptible to contamination from handling and can also wilt or lose their freshness quickly under heat lamps or at room temperature, making them less appealing and potentially unsafe.

Seafood salads

These dishes combine high-risk ingredients like mayonnaise and seafood, which can spoil quickly if not kept cold. There’s also the risk of cross-contamination with other buffet items.

Rare meats

Undercooked meats may not reach a temperature high enough to kill off harmful bacteria and parasites, posing a health risk, especially in a buffet setting where temperature control can be inconsistent.

Gravy and sauces

If not kept sufficiently hot, gravies and sauces can form a habitat for bacteria to grow. They also tend to form a skin on top, affecting both taste and texture.

Deviled eggs

Being a popular buffet item, deviled eggs made with mayonnaise and kept at room temperature can quickly become a breeding ground for bacteria.

Potato salad

Like other mayonnaise-based salads, potato salad can become a food safety concern if not kept cold, as bacteria grow rapidly at room temperatures.

Cut fruits

Cut surfaces increase the exposure of fruit to contaminants and bacteria. Without proper refrigeration, these fruits can also lose their freshness and flavor.

Soft cheeses

Soft cheeses, especially those made from unpasteurized milk, are vulnerable to bacterial growth if not kept at the correct temperature, and they can spoil more quickly than harder cheeses.

Shellfish

Shellfish are particularly prone to spoilage and bacterial contamination. If not kept at strict cold temperatures, they pose a significant risk for food poisoning.

Fried foods

These can lose their crunch and become greasy or soggy if not consumed soon after preparation, which is often the case on buffet lines where food sits out for prolonged periods.

Stuffed mushrooms

The stuffing in mushrooms can harbor bacteria if not kept at the correct temperature, plus they tend to become soggy if left out for too long.

Spinach and artichoke dip

Dairy products in the dip can spoil quickly at room temperature. The dip also becomes unappetizing as it cools and separates.

Tuna and chicken salads

These salads not only risk spoilage from mayonnaise but also from the proteins (chicken and tuna) which are highly perishable and can harbor pathogens.

Pasta salads

These can become unsafe due to the growth of bacteria when held at room temperature, especially with additions like mayonnaise or seafood.

Clam chowder

As a seafood and dairy product, clam chowder must be kept hot. Cooling down at a buffet can lead to the growth of bacteria and a decline in quality.

Mashed potatoes

These should be kept hot to avoid the growth of bacteria. Additionally, when left to sit, they can develop a film on top and become unappetizing in texture.

Pastries with cream fillings

The dairy-based fillings can quickly go bad if not kept chilled. Moreover, these pastries can lose their freshness and appeal when left out.

Open sandwiches

These can quickly dry out or have their bread become soggy from condensation or poor covering, making them less enjoyable and potentially risky if toppings begin to spoil.

Baked dishes with cream or cheese

Items like lasagna need to be kept hot to prevent the growth of bacteria in the dairy components and to maintain their best texture and flavor.

Pâté

As a meat-based spread, pâté can quickly become unsafe if not refrigerated, plus the high moisture content increases the risk of bacterial growth.

Raw vegetables

If not properly washed and handled, raw vegetables can carry bacteria from the soil or from cross-contamination with other foods.

Hot dogs and hamburgers

These are often precooked and kept warm, which can lead to drying out and potential bacterial growth if temperature controls are not strictly managed.