DirtyFLRestaurant Inspection Data

KINGDOM BUFFET

4335 Lake Worth Road
Florida, 33461
Palm Beach County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 5/22/2025

Inspection #: Visit ID: 10844446

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance in interior. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout kitchen, employee beverages stored over prep tables. Operator removed beverages. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. At kitchen, bottles of cooking wine and vinegar stored on floor. Advised operator of proper storage. Operator moved to shelf. Corrected On-Site Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between equipment. Operator removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf with can goods with visible dust, debris. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. At reach in cooler, opened dented can of pineapple. At dry storage, can of soy sauce dented. See stop sale.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used to cover ready to eat foods-Krab, krab salad, masago.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, Raw shell eggs stored over washed, cut broccoli. Advised operator of proper storage. Operator stored correctly. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen reach in cooler, masa go (49F - Cooling)@1:55 since 11:30, 48F @2:30; krab (49F - Cooling)@1:55 since 11:30, 48F @2:30. At the current rate, items will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator placed items into walk in freezer to fascilitate cooling. **Corrective Action Taken**

Inspection Date: 3/26/2025

Inspection #: Visit ID: 10697702

  • 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex employee restroom.
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Unisex employee restroom.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current license not available upon request. License posted expired on 12/01/2023. License current in the system.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored with food on dry food storage shelves. Manager moved all jackets in chemical storage area. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. On floor Under shelve in walk in freezer. Explained. Repeat Violation
  • 14-69-4:Basic - Heavy Ice buildup in walk-in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry food storage shelves.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimps thawing at room temperature on drain board of three compartment sink. Shrimps still frozen solid. Explained. Manager put shrimps under running cold water. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. washcloth bucket chlorine 0 ppm, manager added sanitizer. Tested chlorine 100 ppm Corrected On-Site Repeat Violation
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Plastic thank you bags used to store raw meat in the walk in freezer. Explained.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. imitation crab meat 45 f less than 1 hour ( as per manager was out side to use )
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand sink blocked by trash can. Manager removed the trash can. Corrected On-Site Repeat Violation
  • 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. Using time for Sushi rice and hot buffet items. Time marked No plan available. Printed one and provided . Manager filled the Time as a public health control form. Corrected On-Site

Inspection Date: 10/16/2024

Inspection #: Visit ID: 8737243

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Dry storage Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Bowl of shrimp on floor at triple sink. Removed Corrected On-Site Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. One door glass cooler on cook line
  • 08B-12-5:Basic - Stored food not covered. Walk in freezer Freezer chest
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); remade Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee observed using cellphone while scooping ice and began food handling without washing hands.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef observed handling raw chicken, rinsed hands in triple sink without using soap, put new gloves and began Touching fryer handle to cook. Hands were not properly washed before putting new gloves on.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef rinsed and put away unclean bowl and immediately began food prep without changing gloves and washing hands Repeat Violation Admin Complaint
  • 12A-20-4:High Priority - Employee washed hands with no soap. Chef observed handling raw chicken and rinsed hands in triple sink without using soap
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Chef observed rinsing two bowls in triple sink. Bowls were not washed or sanitized . Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaning solution with clean sheet pans at cook line Removed Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Chef observed rinsing hands in triple sink
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked noodles (60F - Cooling) at 12:30 pm to 60F at 12:45 pm since 12:20 pm. Covered with plastic wrap in large plastic bin in walk in cooler. At this rate food will not cool to 41F within four hours. Operator removed wrap.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. container of crabs on hand sink in kitchen Removed Corrected On-Site Repeat Violation
  • 53A-05-6: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/ CFM arrived on site Corrected On-Site
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 3/5/2024

Inspection #: Visit ID: 8358328

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vents
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors in back prep area of kitchen Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Buckets of sauce on floor throughout kitchen Buckets of food items on floor in walk in cooler
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All Flour bins in storage room next to restroom
  • 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools stored with food items dry storage room Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Freezer chest in back room next to restroom Uncovered food in walk in Freezer Uncovered food in walk in cooler
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. At walk in freezer door
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee observed washing unclean cutting board in triple sink and handled clean container after. Hands were not washed in between. Educated on site.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee observed washing cutting board with soap. No sanitizing procedure observed before putting back on prep table.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In walk in freezer
  • 35A-09-4:High Priority - Presence of insects, rodents, or other pests. Live lizard in kitchen. Removed. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not commercially packaged over cooked potatoes not commercially packaged in walk in freezer Removed Corrected On-Site Repeat Violation Admin Complaint
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over heads of lettuce in walk in cooler Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat sauce bucket in walk in cooler Removed Corrected On-Site Repeat Violation Admin Complaint
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee observed cutting raw chicken with gloves, carried plastic container of chicken, and turned on faucet at triple sink with the same gloves. Gloves were not removed. Educated 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. raw chicken (67F - Cold Holding) in triple sink. Not prepped or portioned. Out for less than four hours. Placed in cooler. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Garbage bin blocking hand sink in kitchen
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing rag in hand sink Repeat Violation

Inspection Date: 9/26/2023

Inspection #: Visit ID: 8507974

  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris- in the room used to stored seasonings and flour. Repeat Violation - From follow-up inspection 2023-09-26: Observed flour on the floor in seasoning room **Time Extended**
  • 36-64-5:Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment- at hostess stand by restrooms and women bathrooms; - From follow-up inspection 2023-09-26: Still present **Time Extended**

Inspection Date: 9/25/2023

Inspection #: Visit ID: 8505441

  • 36-73-4:Basic - Floor soiled/has accumulation of debris- in the room used to stored seasonings and flour. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor-buckets with potatoes on the floor in walk-in cooler; Buckets of soy sauce and seasoning on the floor by cook line ; Stored properly Corrected On-Site Repeat Violation
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers- lights in dry food storage area at the back of the kitchen
  • 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment- at hostess stand by restrooms and women bathrooms;
  • 14-38-4:Basic - Several food storage containers cracked and broken broken in walk-in cooler;
  • 25-39-4:Basic - Shells crabs shucked onsite used to serve food more than once. Crab meat removed from shells after cooking; shells frozen and reused with imitation crab filling and baked in the oven and served on hot buffet; See Stop Sale
  • 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.- with foods in dry storage Advised to store properly
  • 08B-12-5:Basic - Stored food not covered- sweet and sour chicken in walk-in cooler Advised operator to cover;
  • 22-16-4:Basic - Walk-in cooler and reach in coolers at cook line shelves have accumulation of soil residues.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm); at cook line; operator corrected to 100 ppm; Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook put gloves on and started working with food before washing hands; educated; operator asked cook to wash hands; Corrected On-Site
  • 12A-29-4: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. Employees wearing gloves touched garbage can by moving it to a different place; preceded to marinated chicken afterwards; gloves not changed; Educated ; employees changed gloves and washed hands; Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over wantons - all not commercially packaged in walk-in freezer; operator stored properly Corrected On-Site Repeat Violation Admin Complaint
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed iceberg lettuce in walk-in cooler; reversed ; Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Food beef container stored inside the raw beef container in reach in cooler at cook line; operator stored cooked beef on the bottom of the cooler ; Raw shell eggs stored on top of chopped carrots and onions in reach in cooler ; Raw pork over cut carrots and onions in walk-in cooler; Operator stored properly Corrected On-Site Repeat Violation Admin Complaint
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee with spiked gloves started washing hands with soup without removing the gloves; dried gloves hands with paper towel and returned to work with food; Educated ; operator asked employee to change gloves and wash hands; Corrected On-Site
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Shells crabs shucked onsite used to serve food more than once. Crab meat removed from shells after cooking; shells frozen and reused with imitation crab filling and baked in the oven and served on hot buffet; See Stop Sale Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold buffet :potato salad (43-55F - Cold Holding); pasta salad (42-46F - Cold Holding) boiled eggs (42-46F - Cold Holding) all foods at cold holding buffet; foods not prepared or portioned today; foods out of temperature for approximately 2 hours; foods overstocked or placed in shallow pans; operator decided to add foods on 4 hour form; to be discarded at 2:30 pm; **Corrective Action Taken**
  • 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- sushi rolls; seafood salad; beans;shredded lettuce, tomato salad no time mark at cold buffet line; as per operator food on time since 10:30; operator time marked; Corrected On-Site
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut tomatoes (50-51F - Cooling)at 12:25 to 51 F at 12:58 since 10:30 ;in glass door cooler by walk-in cooler; at this rate food will not reach 41 F or below; food moved to walk-in cooler to property cool;
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potato skins (116F - Hot Holding); dumplings (116F - Hot Holding); cooked eggs (90F - Hot Holding) in hot buffet line; as per operator foods out of temperature for approximately 1 hours; food stored in shallow pans and not covered; Operator took back in the kitchen to reheat to 165 F ; **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Degreaser bottles next to sheet pans under prep table and next white vinegar at dry storage area; Removed Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing- Brillo stored inside handwash sink at cook line Removed Corrected On-Site Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked- on cole slaw and fried chicken in walk-in cooler; foods cooked on Saturday; operator dated; Corrected On-Site