KING CHINA BUFFET

Name: KING CHINA BUFFET
Address: 5841 LAKE WORTH ROAD, GREENACRES, FL, 33463, US
Rating: 0

5841 LAKE WORTH ROAD, GREENACRES, FL 33463

License #6012010

🥡 Chinese ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 23, 2026 · 16 findings · 3 critical

Routine - Food

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Quick take

KING CHINA BUFFET in GREENACRES currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on September 23, 2026. Across those visits, inspectors documented 94 total violations — 49 critical, 17 major, 28 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 10, 2026

The latest inspection on September 23, 2026 shows 16 observation rows: 3 critical, 2 major, and 11 minor.

Official recordInspection data quality

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Inspection coverage

91%

Inspector notes

Coverage note

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KING CHINA BUFFET has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken in walk in cooler, cooked yesterday at 11:30a with no date marking.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching shirt and apron and then handled cleaned food utensils and fry basket of cooked fries at fryer in kitchen.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in direct contact with rice in rice storage container in dry storage area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal employee drinks stored on shelf above rice and next to baking powder and lemon juice for the public. Operator removed drinks.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling personal cell phone at cookline and then handled cleaned utensils to cook fried rice at the wok immediately afterwards without first handwashing.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Large chest freezer door gasket in prep area. 2. Hood filters at cookline in kitchen. 3. Door gaskets at three door reach in cooler opposite cookline in kitchen.
[22-02-4] Food-contact surface of can opener soiled with food debris, mold-like substance or slime on storage rack in kitchen.
[36-06-4] Observed soiled cardboard used on floor in walk in cooler and kitchen as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
[14-11-5] Equipment in poor repair. 1. Observed walk in cooler door gasket torn. 2. Observed torn door gasket at three door reach in cooler opposite cookline in kitchen.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Observed cleaned cutting boards stored on rusted and spiked plumbing fixtures under triple sink in prep area.
[36-34-5] Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored on floor next to reach in freezer in kitchen. Operator removed.
[08B-12-5] Stored food not covered. Observed two large containers of dry rice on rack in dry storage area, stored uncovered.
[22-08-4] Interior of southbend oven has accumulation of black substance/grease/food debris at cookline in kitchen.
[22-11-5] Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Per operator clear plastic shrink wrap on bamboo rollers for sushi is changed every two to three days.
[35B-13-4] Screening is not 16-mesh to the inch at both back exit doors leading to kitchen and prep areas.

Disposition: Warning Issued
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled garbage, took it outside the restaurant then he came back inside and started to scooped ice into a plastic container to cooled down cooked pasta without washing hands first. Employee washed hands
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer Raw chicken stored above cooked chicken Operator stored properly
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach crawling on dry storage shelf around can goods. Operator killed and sanitized areas
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler, cooked carrots and peas 46F cold holding, cooked pork 46F cold holding . Per operator product stored for approximately 30 minutes and not prepared or portioned today Operator iced down
[03F-02-5] 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. Container with cut cabbage on cook line. Per operator stored for approximately 30 minutes. Operator timed marked
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler Deep covered container with Cooked noodles at 11;40am(73F cooling) since 10 minutes at 12:12pm same temperature. At this current cooling rate product will not cool to 70F within 2 hours . Operator iced down
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items inside walk in cooler like cooked chicken, egg rolls . Per operator products prepared 2 days ago. Advised operator to date mark products

Disposition: Warning Issued
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler door gaskets heavily soiled with grease, food debris, dirt, slime or dust, discussed with operator to clean and sanitize.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line interior/shelves have accumulation of soil residues, discussed with operator to clean and sanitize.
[12A-13-4] 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. Employee handled soiled dishes from customer dinning room and without washing hands handled clean and sanitized dishes, discussed with operator employee washed hands.
[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 at sushi bar wiped face with hand and without washing hands employee handled pan of cooked pork, discussed with operator employee washed hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled container of raw chicken without washing hands employee handled cooked chicken on cooling rack, discussed with operator employee washed hands.
[35A-02-7] Live, small flying insects found In kitchen approximately 9 small live flying insects landing on clean and sanitized dishes and walls, discussed with operator to eliminate flying insects and clean and sanitize area.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Inside walk in freezer non commercially packaged raw pork stored above non commercially packaged cooked ribs, discussed with operator who corrected storage of products.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Inside walk in cooler raw pork stored on metal wire shelf above bucket of sauce, raw fish stored above cooked shrimp, discussed with operator who corrected storage of products.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw ground pork stored directly above raw fish, discussed with operator who corrected storage of products.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In reach in cooler portioned raw pork (49F - Cooling) at 2:50 since 11:00 to 46F at 3:10, at this rate of cooling product never reached 41F within 4 hours see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler diced cooked pork (54F - Cold Holding); pork dumplings (49F - Cold Holding); cooked pasta (49F - Cold Holding) per operator products not portioned or prepared today and held in unit for approximately 1 hour discussed with operator who moved product to walk in cooler.
[03D-07-5] Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In reach in cooler portioned raw pork (49F - Cooling) at 2:50 since 11:00 to 46F at 3:10, at this rate of cooling product never reached 41F within 4 hours see stop sale.
[11-27-4] 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 operator with email copy of clean up poster to print and display.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on table fried chicken (125F - Cooling) at 3:00 since 2:30 to 118F at 3:30, at this current rate of cooling product will not reach 70F within 2 hours discussed with operator who moved product to walk in cooler. In walk in cooler portioned raw chicken (54F - Cooling) at 2:40 since 2:00 to 54F at 3:00, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to freezer.
[41-17-4] Spray bottle containing toxic substance not labeled. At front counter spray bottle containing degreaser not labeled, discussed with operator who labeled bottle.

Disposition: Warning Issued
[32-12-5] Covered waste receptacle not provided in womens bathroom. In womens restroom all stalls have trash cans with no covers discussed with operator to replace.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed mushrooms stored over cooked corn and cooked shrimp. Operator corrected storage.
[12A-13-4] 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. Employee placed used customer dishes into sink and without washing hands grabbed a clean pan to put chicken into. Discussed with operator employee washed hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee dropped chicken on floor and picked it up to throw away after wiped hands on cloth then grabbed a container of butter. Discussed with operator employee washed hands.
[14-31-5] Nonfood-grade bags used in direct contact with food. In kitchen on table non food grade paper used to line pans of fried chicken to absorb extra oil operator removed paper.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. In reach in freezer at cook line card board boxes used to store pork wontons, egg rolls, and imitation krab. Operator removed from card board and place in metal pans.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer raw chicken In small metal pan stored over box of French fries operator corrected storage.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In Reach in cooler raw shell eggs stored above bean sprouts and cut cabbage. Operator corrected storage. In reach in cooler at sushi bar container of masago ( raw fish eggs) stored over cream cheese. Operator corrected storage.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen in flip top cooler boneless ribs (47F - Cold Holding); diced pork (50F - Cold Holding); raw shell eggs pooled (49F - Cold Holding); raw steak (50F - Cold Holding); raw shrimp (51F - Cold Holding); pork dumplings (46F - Cold Holding) per operator products not portioned or prepared today and in flip top for approximately 3 hours operator moved products to walk in cooler to chill. In kitchen on table butter (78F - Cold Holding) per operator butter not portioned or prepared today and left out at room temperature for approximately 3 hours. Discussed cold holding with operator who moved product to walk in freezer. In kitchen on table cut cabbage (78F - Cold Holding) per operator product not portioned or prepared today and left out at room temperature for approximately 2 hours operator moved to walk in cooler.
[01B-19-5] Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. At buffet line breaded chicken, cooked rice noodles, cooked mixed veggies, cooked bean sprouts, cooked shrimp, teriyaki chicken, cooked lo mein noodles, cooked veggie egg rolls, cooked broccoli, cooked eggs, marked at 11:00 on Time is a public health control form not discarded at 3:15 see stop sale.
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. At buffet line breaded chicken, cooked rice noodles, cooked mixed veggies, cooked bean sprouts, cooked shrimp, teriyaki chicken, cooked lo mein noodles, cooked veggie egg rolls, cooked broccoli, cooked eggs, marked at 11:00 on Time is a public health control form not discarded at 3:15 see stop sale.
[41-10-4] Toxic substance/chemical improperly stored. In server expo station bottle of bleach stored next to single service packets of sugar. Operator removed bleach.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler chicken wings (48F - Ambient Cooling) at 2:15 since 12:00 to 49F at 2:45. At this current rate of cooling product will not reach 41F within 4 hours. Operator moved chicken wings to walk in cooler. In walk in cooler large bin of marinated raw pork (53F - Ambient Cooling) at 2:35 since 12:00 to 51F at 3:05 at this current rate of cooling product will not reach 41F within 4 hours. Operator removed plastic wrap and placed bin in walk in freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen on top of reach in freezer a mounted cutting board with food and slime substance buildup. Discussed with operator to clean and sanitize.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In kitchen at dishwashing area no paper towels operator provided.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. -walk-in Cooler; bowl in bucket of onion. -Dry Storage; plastic quart in containers of rice and sugar.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
[08B-38-4] Food stored on floor. Container of plaintains stored on floor in walk in cooler.
[35B-02-4] Insect control device installed over food preparation area. Bug zapper over prep counter with meat grinder- operator removed.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. At sushi station - in use avocados with stickers attached - educated operator- employee removed stickers and washed properly.
[12A-13-4] 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 prep area- employee handled dirty dishes then proceeded to prepare food without washing their hands- educates operator employee washed hands.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. At sushi station- non food grade paper towels used to line container- in contact with salmon- operator removed.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. At tall reach in freezer - imitation Krab stored in non food grade cardboard box- operator removed and stored properly.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw chicken not commercially packaged stored over cooked crawfish- operator stored properly. At sushi station reach in freezer raw salmon not commercially packaged over pepperoni- operator stored properly.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At sushi station- raw salmon stored over pre made pizza- operator removed and stored properly.
[08A-17-6] 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. At dinning room storage area- raw ground pork not commercially packaged stored over raw - operator removed and stored properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter- cut cabbage (78F- cold holding)- food not prepared or portioned today- food out of temperature for 3.5 hours- operator moved to walk in cooler to quick chill. At flip top cooler at cookline- cooked pork (52F - cold holding ); pooled raw shell eggs (55F - cold holding); carrots and peas (48F - Cold holding)- food not prepared or portioned today- food out of temperature for 2.5 hours- operator moved to walk in to quick chill.
[31A-09-4] Handwash sink not accessible for employee use at all times. -cook-line; handwashing sink blocked by pan, operator removed.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No time procedures for hot and cold food on buffet.