Regardless of location I believe the greatest danger of a buffet is recycling due to low occupancy or slow business. If it doesn't get eaten on this round often it reappears (or is reconstituted) on the next meal. How often do you think the Golden Corral does a complete re-boot on the chocolate fountain?
Yes I meant to include that and stuff that sits for hours is where inadequate temperatures cause problems. Even with high food turnover you ahve to watch how they refill. If they come out and just dump more food into the nearly empty pan that can be a problem. Bring out a completely new pan and do NOT scrape the last few spoonfuls from the old pan into the new pan.