KING'S SUPER BUFFET
4270 OKEECHOBEE BLVD, WEST PALM BEACH 33409
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 1/18/2024
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2024-01-18: **Time Extended**
- 36-64-5:Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in kitchen area. Warning - From follow-up inspection 2024-01-18: **Time Extended**
- 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw fish stored over wontons- operator moved fish to lower shelf. Corrected On-Site Warning - From follow-up inspection 2024-01-18: At walk in freezer- raw chicken not commercially packaged over pre cooked plantains. Admin Complaint
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken over cooked noodles- operator moved chicken to lower shelf. Warning - From follow-up inspection 2024-01-18: At walk in cooler raw fish stored over cooked shrimp. Admin Complaint
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at cookline with metal scrub inside- operator removed. Warning - From follow-up inspection 2024-01-18: Handwash sink with metal scrub at sushi station- operator removed. **Time Extended** Corrected On-Site
Food safety inspection conducted on 1/18/2024 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 1/17/2024
High Priority
11
Intermediate
2
Basic
5
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
- 08B-38-4:Basic - Food stored on floor. At dry storage containers of oil stored on floor. Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees- at handwash sink by sushi station- operator provided. Warning
- 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in kitchen area. Warning
- 08B-12-5:Basic - Stored food not covered. At walk in cooler multiple food items left uncovered. Warning
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep counter by cookline- Cooked chicken wings 94-117F at 2:00 to 73-78 at 4:00( cooling since 1:00)- food left to cool on prep counter- at current rate of cooling food did not reach 70F within 2 hours see stop sale. Warning
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. At dry storage areas-2 cans of baby corn, one can of oyster sauce and one can of peaches. Warning
- 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. At dinning room area- employee cleared table handling dirty utensils then proceeded to handle clean utensils without washing their hands- educated operator- employee washed hands. Warning
- 08B-56-4:High Priority - Food stored in ice used for drinks-See stop sale. At kitchen ice machines observed employee drinks inside ice- operator discarded ice- see stop sale. Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. At walk in freezer - non food grade thank you/ to-go bags used to store cooked pork- operator removed. 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. At walk in freezer raw fish stored over wontons- operator moved fish to lower shelf. Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken over cooked noodles- operator moved chicken to lower shelf. Warning
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Food stored in ice used for drinks-See stop sale. At kitchen ice machines observed employee drinks inside ice- operator discarded ice- see stop sale. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep counter by cookline- Cooked chicken wings 94-117F at 2:00 to 73-78 at 4:00( cooling since 1:00)- food left to cool on prep counter- at current rate of cooling food did not reach 70F within 2 hours see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- krab salad 45-56F- cold holding, imitation crab 45-46F- cold holding, ham 45-46F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At sushi station tall reach in cooler- krab sticks 45-52F- cold holding, seaweed 45-53F- cold holding, squid salad 47-53F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At glass reach in cooler- cooked chicken 45-47F- cold holding, spring roll 45-47F- cold holding, krab skewers 45-47F- cold holding- food not prepared or portioned today- food out of temperature overnight see stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- krab salad 45-56F- cold holding, imitation crab 45-46F- cold holding, ham 45-46F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At sushi station tall reach in cooler- krab sticks 45-52F- cold holding, seaweed 45-53F- cold holding, squid salad 47-53F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At glass reach in cooler- cooked chicken 45-47F- cold holding, spring roll 45-47F- cold holding, krab skewers 45-47F- cold holding- food not prepared or portioned today- food out of temperature overnight see stop sale. At prep counter- Raw chicken 48-61F- cold holding - food not prepared or portioned today- food left out on counter for 1.5 hours- operator moved to walk in freezer to quick chill. At reach in cooler by cookline- raw chicken 48-50F- cold holding, beef 48-56F- cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours- operator placed ice on food to quick chill. **Corrective Action Taken** **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 and the time removed from temperature control cannot be determined. See stop sale. No time mark for foods at cold and hot buffet - operator time marked for remaining 45 minutes. 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. At reach in cooler by cookline- baby corn 45-47F at 2:00 to 47F at 4:00( cooling since 1:00)- at current rate of cooling food will not reach to 41F within remaining hour- operator placed ice on food to quick chill. **Corrective Action Taken** Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at cookline with metal scrub inside- operator removed. Warning
Food safety inspection conducted on 1/17/2024 revealed 18 total violations (11 high priority, 2 intermediate, 5 basic).