DirtyFLRestaurant Inspection Data

KINGDOM BUFFET

240 North Congress Avenue
Florida, 33426
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 12/4/2024

Inspection #: Visit ID: 10733398

  • 08B-38-4:Basic - Cooked ribs stored on floor in kitchen. Ice cream stored on floor on the walk in freezer. Operator placed items on shelf. Corrected On-Site Repeat Violation
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 33-16-4:Basic - Open dumpster lid.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at room temperature on prep table in rear kitchen. Operator placed under running water. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth in back kitchen not stored in sanitizing solution between uses. Operator placed in sanitizer bucket. Corrected On-Site Repeat Violation
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on rear prep table not clean. Operator placed in sanitizer bucket. Corrected On-Site Repeat Violation
  • 01B-01-4:High Priority - 2 Dented cans present. 1 can of pineapple and one can of strawberry glaze.See stop sale.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon store over cooked chicken. Operator removed salmon. Corrected On-Site
  • 08A-02-6:High Priority - Raw fish stored over ready-to-eat egg rolls in a freezer - not all products commercially packaged. Operator reorganized. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (62F - Cold Holding) for less than 2 hours on top shelf at kitchen back wall, establishment holding rice at room temperature. Operator stated rice was removed from walk in cooler 2 hours ago. Operator placed rice back in walk in cooler. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Vegetables hot holding 110-112F on hot buffet for less than 2 hours. Vegetables were cooked 2 hours ago and hot held in a double pan. Operator removed secondary pan and reheated vegetables to 175F. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink across from back door. Operator provided. Corrected On-Site

Inspection Date: 10/22/2024

Inspection #: Visit ID: 10699959

  • N/A:No Violations Were Observed

Inspection Date: 10/21/2024

Inspection #: Visit ID: 10698996

  • 08B-38-4:Basic - 2 containers of sauce stored on floor in breaker room. Operator placed on shelf. Corrected On-Site Repeat Violation Admin Complaint
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket on the floor in prep area under hand sink. Operator placed in another bucket. Corrected On-Site Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses on prep table during chicken preparation. Operator placed cloth in sanitizer container. Corrected On-Site Warning
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills of chicken juice/debris on prep table not clean. Warning
  • 12A-20-4:High Priority - Employee washed hands with no soap. Server went from dirty dishes to making sodas without using soap while washing her hands. Server washed her hands with soap. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-14-5:High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw chicken being prepped on prep table with a bag of onions on shelf beneath. Chicken juices could be dripping on onions. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over mayonnaise in reach in cooler in prep area. Operator removed salmon Corrected On-Site Warning
  • 03F-02-5:High Priority - Time/temperature control for safety sushi rolls 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 was 10 minutes ago. Second round of sushi rolls on buffet not time marked. Operator time marked. Corrected On-Site Warning
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitizer in prep area 200+pom. Operator set up fresh solution at 75ppm. Corrected On-Site Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ribs 12:20 (118F-124F - Cooling); chicken 12:40 (100F - Cooling);); ribs 1:40 (95F - Cooling); chicken 1:40 (90F - Cooling); Ribs and chicken both cooling for too long at room temperature in prep area. Foods were not placed early enough into cooler, as evidenced by not cooling fast enough to reach 70F within two hours. Operator placed ribs and chicken in walk in freezer for quick cooling. Rice Noodles 1:40(67F - Cooling) rice noodles 1:00 water added @11:00 (75F cooling) in reach in cooler on cook line. Noodles in deep bus bin. At this rate rice noodles will not reach 41F within 4 hours. Operator filled bus bin with ice for quicker cooling. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Prep cook placed dirty cloth in hand sink to clean. Repeat Violation Admin Complaint
  • 41-17-4:Intermediate - Spray bottle containing chlorine in not labeled. In dish area. Warning

Inspection Date: 9/17/2024

Inspection #: Visit ID: 8891445

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable in prep area.
  • 12B-07-4:Basic - Employee beverage container on a food preparation area over prep table. Employee removed. Corrected On-Site
  • 35B-08-4:Basic - Fly sticky tape hanging over a food preparation area in back kitchen across glass door cooler. Operator removed. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board in prep area. Operator removed cloth. Corrected On-Site
  • 08B-38-4:Basic - Raw chicken stored on floor in prep area. Operator removed . Corrected On-Site Repeat Violation Admin Complaint
  • 08B-12-5:Basic - Stored cheese wontons not covered in walk in freezer. Operator covered. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 58F-60F, in reach in cooler across prep area. Cooked yesterday in a tightly covered deep container. See stop sale
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 58F-60F, in reach in cooler across prep area. Cooked yesterday in a tightly covered deep container.
  • 12A-05-4:High Priority - Employee drank then handled clean equipment sharpened his knife without washing hands. Employee went to wash his hands. Corrected On-Site
  • 12A-20-4:High Priority - Employee washed hands with no soap. Employee drank then handled clean equipment sharpened his knife washing hands without soap Employee went to wash his hands with soap. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice 58F-60F, in reach in cooler across prep area. Cooked yesterday in a tightly covered and deep container. Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cook is draining a can of pineapple in sink.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Only sushi rice on written procedures. All sushi rolls are on time as well. Operator added entire sushi buffet to the list. Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 8/22/2024

Inspection #: Visit ID: 8863640

  • 08B-38-4:Basic - Food stored on floor. Observe plastic bottles of oil on floor.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe hoods soiled with grease.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe shelled eggs above crabs. Operator moved the crabs to upper shelf. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe Flip top refrigerator ; shrimp (48F - Cold Holding) due to over filling. Operator removed the over filled shrimp. **Corrective 2) observe cut cabbage (81F - Cold Holding) . Operator put back in refrigerator.Action Taken** **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-02-5: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 and the time removed from temperature control cannot be determined. See stop sale.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe pork rib at 2:56 with 2 hours (105F - Cooling at 3:13 104F); due to being in deep plastic bus pans and covered, Operator place in sheet pans to cool correct. **Corrective Action Taken**
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observe on plan only sushi but the whole buffet is on time .
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observe purple substance in unlabeled spry bottle. Operator label spray bottle. Corrected On-Site

Inspection Date: 4/11/2024

Inspection #: Visit ID: 8650564

  • N/A:No Violations Were Observed

Inspection Date: 4/10/2024

Inspection #: Visit ID: 8503884

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Pink mold on ice bin flange. Warning
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in container of cooked noodles - operator removed, Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler x Raw salmon over cut potatoes- operator moved potatoes. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - cooked pork (53F - Cold Holding); marinated chicken (48F - Cold Holding); marinated pork (54F - Cold Holding) operator states not portioned or prepared today held in top unit of make table under 4 hours - operator moved to walk in cooler. **Corrective Action Taken** Warning

Inspection Date: 12/13/2023

Inspection #: Visit ID: 8572552

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stir fry station plates not inverted- operator inverted. Corrected On-Site
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop in 83F water - operator removed. Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Walk in freezer - cooked pork in plastic to go bags - operator removed. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Hot line double door reach in - raw marinaded chicken wings (61F - Cooling) 3:00pm cooling since 1:30pm recheck 61F. Held in a deep plastic bus pan - operator moved to metal container and moved to freezer for quick chill. **Corrective Action Taken**

Inspection Date: 9/19/2023

Inspection #: Visit ID: 8358596

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Walk in cooler - tubs of sauces on floor - operator moved to shelf. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Dessert trays of pastries not covered - operator removed. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Repackaged raw chicken over repackaged raw beef - operator inverted. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (85F) sitting out at room temperature overnight and more than 4 hours - see stop sale. Repeat Violation Admin Complaint
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed copy and reviewed with operator. **Corrective Action Taken**
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed copy to operator. **Corrective Action Taken**