DirtyFLRestaurant Inspection Data

KING'S POINT DINER

Based on 6 health inspections, KING'S POINT DINER in TAMARAC has earned a 2.4/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 6 reports on file

7134 North Nob Hill Road
Florida, 33321
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 6 health inspection reports

All Inspection Reports

1/15/2026· 1mo ago

Visit ID: 13521964

Met Inspection Standards

2 high, 1 basic

  • 08B-12-5:Basic - Stored food not covered. -Observed an uncovered container with bread stored in walk in cooler.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw ground beef stored over pork in walk in cooler. Operator removed ground beef to bottom shelf.
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. -Observed 4 crack eggs stored in container at cook line.

9/16/2025· 5mo ago

Visit ID: 10938075

Met Inspection Standards

3 high, 1 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. For bulk container of sugar, bowl with no handle used as scoop.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 dented pasta sauce cans
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. When checking for temperature of cut lettuce, operator used bare hand to touch ready to eat food
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad flip top; lettuce, cut (47F - Cold Holding); sliced tomatoes (45F - Cold Holding). As per operator food in unit less than 4 hours. Observed unit kept open. Operator closed and placed items on ice for quick chill **Corrective Action Taken**

3/14/2025· 12mo ago

2 high, 1 int, 2 basic

  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on clean cambro plastic containers by cookline. Manager removed labels. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Kitchen sanitizer bucket reading less than 50ppm chlorine. Manager remade to proper 100ppm chlorine. 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. In walk in cooler, cooked corn beef (51F - Cooling). Per manager prepared night of 3-13 and cooling from 10:00pm. See stop sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, cooked corn beef (51F - Cooling). Per manager prepared night of 3-13 and cooling from 10:00pm.
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 26F in ice water. Calibrated with manager to correct 32F. Corrected On-Site

9/11/2024· 1y 6mo ago

  • N/A:No Violations Were Observed

2/22/2024· 2y ago

Visit ID: 8531462

Met Inspection Standards

1 high, 1 basic

  • 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. Dishmachine chlorine 0 ppm Manager primed dishmachine chlorine ppm 100 Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 45F

10/19/2023· 2y 4mo ago

Visit ID: 8382745

Met Inspection Standards

1 high, 2 int

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cook line fliptop lower cooler, smoked salmon on shelf above container of pancake batter. Manager inverted for proper separation. Corrected On-Site
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in small fliptop unit reading 10F. All TCS food items at 40F.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on menu not labeled to identify as raw. Employee marked menus during inspection. Corrected On-Site