KING PALACE CHINESE BBQ
330 NE 167 ST, MIAMI, FL 33162
License #2316051
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Mixed Health Record
How is this score calculated? →KING PALACE CHINESE BBQ in MIAMI currently holds an InspectFL Health Score of 75.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 24, 2026. Across those visits, DBPR recorded 23 total findings; InspectFL has detailed violation rows for 19 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 March 24, 2026 shows 13 observation rows: 7 critical, 2 major, and 4 minor.
What’s powering this page
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.
See the place, then share or verify
*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: Inspection Completed - No Further Action
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (84F - Hot Holding) at cook line, as per operator for one hour.
- [21-04-4] In-use wet wiping cloth/towel used under cutting board. Across from cook line.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
- [41-07-4] Container of medicine improperly stored. Observed bottle of burn gel stored on shelf next to cook line.
- [53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed all employee training certificates missing date of birth.
- [14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of scallions in reach in cooler across from cook line. Operator removed paper towel.
- [29-45-4] Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed hose attached to three compartment sink hanging inside sink.
- [16-21-4] Accumulation of debris on exterior of warewashing machine.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw whole duck stored over cooked ribs and raw shrimp stored over cooked rice soup inside walk in cooler. Operator relocated products for proper storage.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (69F - Cold Holding) at prep table across from cook line, as per operator for one hour.
- [41-10-4] Toxic substance/chemical improperly stored. Observed can of WD-40 stored on shelf next to cans of ground bean sauce. Operator removed can.
- [36-17-5] Floor tiles missing and/or in disrepair. Observed floor tiles broken underneath bbq oven at cook line.
- [03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as public health control for roast duck, chicken, pork, tripe, at front counter display with no written procedures. Operator filled out form during inspection.
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 PALACE CHINESE BBQ 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.
One vote per device. Results update after you vote.
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