DirtyFLRestaurant Inspection Data

KING CHEF

KING CHEF has 8 health inspections on file for its PLANTATION location, with an overall rating of 1.8/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 8 reports on file

1833 North Pine Island Road
Florida, 33322
Broward County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 8 health inspection reports

All Inspection Reports

1/27/2026· 1mo ago

Visit ID: 13558149

Met Inspection Standards

2 high, 1 int, 8 basic

  • 08B-38-4:Basic - Case of broccoli stored on floor in walk in cooler.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing dangling bracelets.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employees put on hairnets and hats during inspection. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled with grease and food debris.
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, and dust. Small table under rice cooker across walk in cooler soiled. Cleaned during inspection. Corrected On-Site
  • 32-26-6:Basic - Signage is not installed. In unisex bathroom.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables in kitchen. Manager stored in sanitizer solution. Corrected On-Site
  • 12A-25-4:High Priority - Employee touched hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees put on hats and proceeded to get clean lids to cover cooked food and clean containers to store foods without washing hands. Reviewed proper handwashing procedures. Employees washed hands correctly. Corrected On-Site
  • 12A-08-4:High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Hot water turned off at employees handwashing sink in kitchen resulting in employees using only cold water to washed hands.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water turned off at employees handwashing sink in kitchen. Turned on during inspection. Corrected On-Site

10/22/2025· 4mo ago

Visit ID: 10894624

Met Inspection Standards

4 int, 8 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop soy sauce. Operator moved. Corrected On-Site Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Manager not wearing hair restraint while pepping or cutting food.
  • 36-22-4:Basic - Floor area(s) covered with standing water in dry storage area.
  • 08B-49-4:Basic - In reach in cooler by front counter employee personal food not properly identified and segregated from food to be served to the public. Operator moved. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris next to cook line. Soiled with food debris.
  • 25-18-4:Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Single service items stored bathroom in boxes.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. External wall of walk in freezer soiled with dirt and mold like substance. Internal wall of cooler soiled with black substance.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket and in mop sink. Not air dried properly.
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Manager could only name of symptom that would exclude an employee from working. as per operator was unaware of 6 food borne illnesses.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand-wash sink used to store container lid.
  • 31B-02-4:Intermediate - No paper towels at handwash sink. Operator placed paper towels. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink in employee bathroom.

1/28/2025· 1y 1mo ago

2 high, 1 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed ed no handle bowl used to portion rice stored next to steam table. PIC are moved bowl. Corrected On-Site Warning
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed an accumulation of black mold like debris on walk-in cooler next to cooler door. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawed in standing water at prep sink. Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed ready to eat pork ribs stored in non food grade bag in reach in cooler next to cook line. PIC removed ribs from bag. Corrected On-Site Warning
  • 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. Observed raw duck stored on top of raw shrimp in walk-in freezer. Duck not commercially packaged. 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 throughout establishment, no date marking on ready to eat, time/temperature control for safety foods prepared 02/26/2025. Warning

12/10/2024· 1y 3mo ago

1 int, 1 basic

  • 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Observed: - ribs stored uncovered in reach in cooler next to cook line. - crab Rangoon, eggs rolls and fried chicken stored in protected in walk-in cooler. Warning - From follow-up inspection 2024-10-11: Observed egg rolls stored uncovered in walk-in cooler. - From follow-up inspection 2024-12-10: Still observed.
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed: - fried wontons cooked October 1, not date marked. - Ribs cooked September 29, not date marked. Warning - From follow-up inspection 2024-10-11: Still observed. - From follow-up inspection 2024-12-10: Still observed.

10/11/2024· 1y 5mo ago

2 int, 1 basic

  • 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Observed: - ribs stored uncovered in reach in cooler next to cook line. - crab Rangoon, eggs rolls and fried chicken stored in protected in walk-in cooler. Warning - From follow-up inspection 2024-10-11: Observed egg rolls stored uncovered in walk-in cooler.
  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for Roy G. Warning - From follow-up inspection 2024-10-11: Still observed. **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed: - fried wontons cooked October 1, not date marked. - Ribs cooked September 29, not date marked. Warning - From follow-up inspection 2024-10-11: Still observed.

10/3/2024· 1y 5mo ago

2 high, 2 int, 2 basic

  • 08B-12-5:Basic - Stored food not covered. Observed: - ribs stored uncovered in reach in cooler next to cook line. - crab Rangoon, eggs rolls and fried chicken stored in protected in walk-in cooler. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawed in standing water at 67F. PUC discarded water and placed shrimp in walk-in cooler to cool down. **Corrective Action Taken** Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: In low boy, wonton (51F - Cold Holding). Per operator item was not prepared or portioned today. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: In low boy, wonton (51F - Cold Holding). Per operator item was not prepared or portioned today. See stop sale. Observed in walk-in cooler, fried chicken (46-48F - Cold Holding); egg rolls (49F - Cold Holding) rice (48F - Cold Holding); dumplin (47F - Cold Holding); pork (43-44F - Cold Holding). Per operator, item fell out of temperature during to cooler being in defrost. Items have been out of temperature for approximately 2 hours. Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for Roy G. 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: - fried wontons cooked October 1, not date marked. - Ribs cooked September 29, not date marked. Warning

4/4/2024· 1y 11mo ago

Visit ID: 8601939

Met Inspection Standards

2 high, 3 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of employee water stored on prep table across from cook line. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Observed; - Cooking oil stored on floor below frying station. - Soy sauce stored on floor across from walk-in cooler. Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken being thawed in standing water.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed cuts of meat stored in non food grade bags in walk-in cooler.
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw shrimp being thawed next to raw chicken in the same sink. PIC removed shrimp from next to chicken.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed cooked rice and vegetable egg rolls cooked more than 24 hours not date marked in walk-in cooler.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink next to 3 compartment sink. PIC placed paper towel at hand wash sink. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing alcohol.

1/30/2024· 2y 1mo ago

Visit ID: 8358084

Met Inspection Standards

1 high, 2 int, 7 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - Low boy across from cooking unit. Observed employee beverage stored next to restaurant ingredients in low boy across from seasoning table. Employee removed. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. - Throughout establishment Observed: - Cooking oils stored on floor below cooking unit. - Soy sauce stored on floor next to walk-in freezer. - Chicken broth stored on floor next to cooking unit. Employee removed. Corrected On-Site
  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. - Above deep fryer. Observed in use utensils stored on soiled card board which has not been changed for more than 24 hours.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood Observed oil drippings from hood.
  • 08B-12-5:Basic - Stored food not covered. - Walk-in cooler Observed uncovered egg rolls cold holding. Manager covered. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - walk-in cooler Observed an accumulation of debris on the inside corner of unit.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. - Mop sink Observed mop stored in mop bucket in a way that does not allow proper air drying.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crab Rangoon (72F - Cold Holding); chicken (72F - Cold Holding); egg rolls (74F - Cold Holding). Per operator items have been out of temperature for approximately 2 hours prior to inspection. Items placed in cooler to allow rapid cooling. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - Dish washing area. Observed hand wash sink used to hold bucket covers. Manager removed. Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.