KING CHEF
1833 N PINE ISLAND RD, PLANTATION, FL 33322
License #1620466
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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
KING CHEF in PLANTATION currently holds an InspectFL Health Score of 84 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 23, 2026. Across those visits, DBPR recorded 10 total findings; InspectFL has detailed violation rows for 8 of them so far.
Start with the newest inspection, then verify the pattern
The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.
What stands out in this inspection history
The latest inspection on July 23, 2026 shows 8 observation rows: 3 critical, 2 major, and 3 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Administrative complaint recommended
- [02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Educate operator.
- [13-03-4] Employee with no hair restraint while engaging in food preparation. Employee put on hairnet during inspection.
- [31B-03-4] No soap provided at handwash sink. Next to Triple sinks in kitchen. Provided during inspection.
- [08B-12-5] Stored food not covered . Containers of cooked Egg rolls and cooked chicken not covered in walk in cooler.
- [12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee engaged in food preparation after putting on hairnet and then proceeded to get a clean container to store cooked food without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top- ; Cooked Pasta (68F - Cold Holding); Cooked Shrimps (41-50F - Cold Holding) Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Observed cooked Pasta stored on top of another pan and cooked shrimps container overfilled. Manager removed and stored in lower reach in cooler to quick chill.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.
- [12A-16-4] Employee began working with food after returning from supermarket handling clean equipment, cooked foods and clean utensil without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.
Would you eat here?
KING CHEF has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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