DirtyFLRestaurant Inspection Data

KING'S SUPER BUFFET

Health inspection records show KING'S SUPER BUFFET in LAUDERHILL has 14 inspections with a food safety rating of 3.1/5. Recent inspections indicate some food safety concerns.

7101 W OAKLAND PARK BLVD

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 14 health inspection reports

All Inspection Reports

Inspection Date: 10/15/2025

Inspection #: Visit ID: 13494299

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen, ice machine with mold like substance.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. At rear of kitchen, ceiling tiles damaged or in disrepair.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted. Operator corrected. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area, clean pans stored, not properly air dried. Wet nesting.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At walk in freezer, heavy ice buildup around door and interior of walk in.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, utensil stored in standing water 78F. Operator removed utensils. Corrected On-Site
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen, floors unsealed with visible concrete.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. At walk in freezer, water leaking from pipe.
  • 12A-20-4:High Priority - Employee washed hands with no soap. At expo line, employee washed hands without using hand soap. Advised operator of proper handwashing, employee washed hands properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar, cream cheese (44F - Cold Holding); raw salmon (55F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 1 hour. Advised operator of cold holding parameters. Operator placed items into freezer to quick chill. **Corrective Action Taken**
  • 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. At expo line, Sanitizer Bucket (Chlorine 200+ppm), exceeding the maximum concentration allowed. Operator diluted solution to chlorine 100ppm. Corrected On-Site
  • 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. At kitchen reach in cooler, per operator, cooked chicken prepared onsite and held over 24 hours without proper date marking. Advised operator of proper date marking for foods stored over 24 hours. Operator date marked food item. Corrected On-Site

Inspection Date: 8/16/2025

Inspection #: Visit ID: 13494231

  • N/A:No Violations Were Observed

Inspection Date: 8/15/2025

Inspection #: Visit ID: 10898313

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal employee food stored inside reach in cooler next to cook line, not identified. Employee removed food. Corrected On-Site Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphones and personal food items stored on shelf above prep table at cook line. Employee removed. Corrected On-Site Warning
  • 08B-38-4:Basic - Food stored on floor. Observed buckets of sauce stored on floor inside walk in cooler. Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board on prep table near to dishwasher machine. Employee removed. Corrected On-Site Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at handwashing sink located in server station in front of kitchen. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths not stored in sanitizing solution, throughout kitchen. Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed can of cheddar cheese dented on can storage rack in kitchen. See Stop Sale. Warning
  • 01D-03-5:High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Observed no proof of parasite destruction for raw salmon. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken stored on shelf above soy sauce inside walk in cooler. Operator properly stored. Corrected On-Site Repeat Violation Admin Complaint
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach on wall above two compartment prep sink, in kitchen. Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 1) Observed approximately 30 rodent droppings on food cans stored on can rack and can rack shelves, in kitchen. 2) Observed approximately 10 rodent droppings on window ledge of kitchen office, in back area of kitchen. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed in Flip Top # 1 - Bean sprouts (54F - Cold Holding); Raw Shrimp (51F - Cold Holding). Per operator, food not prepped or portioned today; food stored in cooler for approximately 3 hours. Manager placed food in walk in freezer to quick chill. 2) PREP TABLE /// Raw Mussels in cold water (67F - Cold Holding). Per operator, food not prepped or portioned today; food stored out of temperature for approximately 1 hour. Manager placed in walk in freezer to quick chill. **Corrective Action Taken** Warning
  • 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. Observed no time marking on sushi bar. Per operator, time started approximately 3 hours prior to inspection. Establishment closed prior to end time. Repeat Violation Admin Complaint
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided poster to manager. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with grease on expo line, in kitchen. Warning

Inspection Date: 4/21/2025

Inspection #: Visit ID: 10807128

  • N/A:No Violations Were Observed

Inspection Date: 3/26/2025

  • N/A:No Violations Were Observed

Inspection Date: 1/29/2025

  • N/A:No Violations Were Observed

Inspection Date: 11/15/2024

  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Ice on walk in door and shelves. Warning - From follow-up inspection 2024-11-15: Observed same **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : 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/ Per operator, current and only food manager Aifa Yang at another establishment in west palm. Repeat Violation Warning - From follow-up inspection 2024-11-15: Observed same **Time Extended**

Inspection Date: 10/31/2024

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Repeat Violation Warning
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Ice on walk in door and shelves. Warning
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop in back area by triple sink area, inside dirty container Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. 1 dented banana pudding can. See stop sale. Warning
  • 22-41-4: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. Dishwasher (Chlorine 0ppm). Operator to use triple sink to clean dishes manually. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) 2 door meat cooler; fried chicken (44F - Cold Holding). Food not portioned or prepared today. Per operator in unit Less than 4hrs. Observed unit left open. Operator moved food to walk in for quick chill. 2) Repeat Violation Admin Complaint
  • 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. Salad bar; lettuce (64F - Cold Holding). Observed food under no temperature control, prior to being cut an hour ago. Operator intends to list on Time/temperature control document. Operator replaced food item. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot food buffet; Stuffed crab head (100F - Hot Holding). Operator took off the buffet line, made to reheat to 165F for hot holding. Warning
  • 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/ Per operator, current and only food manager Aifa Yang at another establishment in west palm. Repeat Violation Warning
  • 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. Operator using time/temperature control for sushi and sashimi at sushi bar. Could not locate the document. Emailed copy to owner **Corrective Action Taken** Warning
  • 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. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. In second triple sink area on shelving rack, unlabeled spray bottle with clear substance. Warning

Inspection Date: 7/24/2024

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door has a gap at the threshold that opens to the outside Warning - From follow-up inspection 2024-07-24: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2024-07-24: **Time Extended**

Inspection Date: 7/17/2024

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed chlorine sanitizer 0 ppm Warning
  • 14-11-5:Basic - Equipment in poor repair. Observed right door of turbo air reach in at sushi station off the hinges. Repeat Violation Warning
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door has a gap at the threshold that opens to the outside Warning
  • 10-01-5: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 handle in contact with sushi rice and sugar operator removed Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on flip top cooler surface soiled with grease, food debris, dirt, slime or dust. Warning
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open water bottle in victory reach in cooler Repeat Violation Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed duck 37F pork 35F shrimp 38F in standing water at prep sink. Employee turned on cold water. Corrected On-Site Warning
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves with rust that has pitted the surface. Warning
  • 02D-01-5:Basic - Working containers of sugar .removed from original container not identified by common name. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw ground pork not commercially packaged over boxes of puff pastry. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tempura chicken (66F - Cold Holding); ; chicken wings (69F - Cold Holding) out at room temperature on rack on cook line. Not portion or prep today taken from cooler and placed on rack held less than one hour. Employee placed back into cooler **Corrective Action Taken** Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener surface soiled with food debris, mold-like substance or slime. Warning
  • 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/ Repeat Violation Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at hand washing sink next to 3 compartment sink. Warning
  • 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. Observed cook spare ribs and chicken nuggets per operator prepared on 0715/2034 with no date marked Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic degreaser substance not labeled. Warning

Inspection Date: 2/21/2024

Inspection #: Visit ID: 8615136

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed torn gaskets on flip top cooler on cook line Observed torn gasket on victory reach in cooler Repeat Violation Warning - From follow-up inspection 2024-02-21: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed (58F - bean spouts (52F - Cold Holding) on hibachi station stored on top of ice in shallow pans. Per operator held less than 1 hour . Employee replaced item. Rechecked bean spouts 42F cut honeydew (54-58F - Cold Holding) cut cantaloupe (54F-61F - Cold ) in shallow pans on top of the ice per operator held less than 3 hours. Employee replaced items honeydew 42F cantaloupe 43F Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2024-02-21: At time of callback inspection Observed (50F - bean spouts 52F - Cold Holding) on hibachi station cut honeydew (43F - Cold Holding) cut cantaloupe (43F - Cold Holding) Recommended to operator he should put items on TPHC. Admin Complaint

Inspection Date: 2/19/2024

Inspection #: Visit ID: 8539719

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open plastic water bottle on cook line. Warning
  • 14-11-5:Basic - Equipment in poor repair. Observed torn gaskets on flip top cooler on cook line Observed torn gasket on victory reach in cooler Repeat Violation Warning
  • 08B-38-4:Basic - Food stored on floor. Observed pineapple stored on walk in floor. Observed soy sauce stored on floor in kitchen Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on walk-in freezer condenser unit and on walk-in floor. Repeat Violation Warning
  • 10-01-5: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 handle in contact with sauce in walk in cooler . Warning
  • 33-16-4:Basic - Open dumpster lid. Warning
  • 29-08-4:Basic - Plumbing system in disrepair. Observed water leaking from hand washing sink pipe in dishwasher area. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed egg rolls 38F sitting outside at room temperature on cook line. Employee placed in reach in cooler Corrected On-Site Warning
  • 41-07-4:High Priority - Container of medicine improperly stored. Observed prescription medications on cook line shelf. Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed 2 cans of pizza sauce dented. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon over sliced baguettes in victory reach in cooler. Employee placed salmon on lower shelf. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed (58F - bean spouts (52F - Cold Holding) on hibachi station stored on top of ice in shallow pans. Per operator held less than 1 hour . Employee replaced item. Rechecked bean spouts 42F cut honeydew (54-58F - Cold Holding) cut cantaloupe (54F-61F - Cold ) in shallow pans on top of the ice per operator held less than 3 hours. Employee replaced items honeydew 42F cantaloupe 43F Corrected On-Site Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed steal wool pad stored in hand washing sink on cook line Warning
  • 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/ Warning

Inspection Date: 11/6/2023

Inspection #: Visit ID: 8539631

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets on victory reach in cooler torn. - From follow-up inspection 2023-11-06: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup behind compressor in walk-in freezer. - From follow-up inspection 2023-11-06: **Time Extended**

Inspection Date: 10/30/2023

Inspection #: Visit ID: 8349106

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed chlorine 0 Ppm.
  • 14-11-5:Basic - Equipment in poor repair. Observed gaskets on victory reach in cooler torn.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup behind compressor in walk-in freezer.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed at sushi station raw salmon over ginger root operator placed salmon on lower shelf. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon over RTE Krab in walk-in cooler. Operator placed salmon on lower shelf Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean spouts (55F - Cold Holding ) in flip top cooler sitting in a pan on top of shredded cabbage,per operator held less than one hour. Operator placed bean spouts in walk-in cooler to quickly chill.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mussels (108-110F - Hot Holding) held in double pan. per operator held less than one hour. Operator voluntary removed brought out new pan of mussels rechecked temperature 174F Corrected On-Site
  • 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/
  • 53B-01-5: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.
  • 31B-03-4:Intermediate - No soap provided at handwash sink.located next to three compartment sink. Operator provided Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no running hot water at hand washing sink next to three compartment sink. Operator turned on hot water. Corrected On-Site