KING'S SUPER BUFFET

Name: KING'S SUPER BUFFET
Address: 4270 OKEECHOBEE BLVD, WEST PALM BEACH, FL, 33409, US
Rating: 77

4270 OKEECHOBEE BLVD, WEST PALM BEACH, FL 33409

License #6013433

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

77 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

KING'S SUPER BUFFET in WEST PALM BEACH currently holds an InspectFL Health Score of 77 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 28, 2026. Across those visits, DBPR recorded 34 total findings; InspectFL has imported detailed violation rows for 27 of them so far.

How to read this page

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.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 28, 2026 included 6 critical violations, 2 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero imported notes.

Location + actions

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DBPR

*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.

Disposition: Administrative complaint recommended
[06-01-5] Time/temperature control for safety food thawed in an improper manner. At kitchen, shrimp thawing in standing water. Operator removed.
[41-10-4] Toxic substance/chemical improperly stored. At cook line flip top cooler, bottle of glass cleaner stored over prep table. Operator removed.
[53B-11-4] Records/documents for required employee training appear to be falsified. Some employee training appear to be falsified.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At cook line flip,one low boy, Raw chicken stored over potstickers. Advised operator of proper storage. Operator stored correctly. At walk in cooler, Raw shrimp stored over cooked fish. Raw shell eggs stored over krab salad. Raw chicken stored over mussels Operator stored correctly.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, several open bottles of water stored on prep table. Operator removed.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At dry storage, ice machine with mold like substance.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked noodles (45F - Cooling) Operator stated item held in cooler from previous day exceeding 6 hours. See stop sale.
[01B-02-5] 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 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked noodles (45F - Cooling) Operator stated item held in cooler from previous day exceeding 6 hours. See stop sale.
[35B-09-4] Screen in door torn/in poor repair. At kitchen 2 exit doors screen torn.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At kitchen cook line hand sink, no paper tier,s at designated hand sink. Operator provided paper towels.
[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 fish stored over cheese not all commercially packaged. Advised operator of proper storage. Operator stored correctly.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. At sushi station low boy, non food grade paper towels used as liner for raw fish. Operator removed.
[08B-12-5] Stored food not covered. At walk in freezer, several food items stored uncovered. Operator covered all food items.
[08B-38-4] Food stored on floor. At walk in freezer, bin of beef stored on floor. Operator moved item to shelf.

Disposition: Administrative complaint recommended
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. At flip top cooler approximately 1 cracked egg in cooler- see stop sale.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. At two compartment sink- imitation Krab defrosting in standing water - operator placed under running water.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At kitchen/ cookline/ prep area- approximately 10 sticky tape traps with approximately 70 dead small flying insects- operator removed.
[53B-11-4] Records/documents for required employee training appear to be falsified.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over raw shrimp- operator stored properly.
[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. At kitchen area- employee touched their face then engaged in food preparation- without washing their hands- educated operator- employee washed hands properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass reach in cooler- spring rolls 48F fried chicken 45F crab balls 44F- cold holding imitation crab mix 52F- cold holding - food not prepared or portioned today- food out of temperature for 2.5 hours- operator placed in walk in freezer to quick chill. At reach in Cooler at sushi station- seaweed 50F - cold holding- food not prepared or portioned today - food out of temperature for 3 hours- operator moved to walk in cooler to quick chill.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top,cooler by cookline - baby corn 47F at 1:40 to 50F at 2:35 to 43F at 2:35( cooling since12:30)- at current rate of cooling food will not reach to 41F within remaining time - operator placed in reach in freezer to quick chill.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw beef not stored over cooked crab. At reach in cooler by cookline- raw chicken stored over dump,kings- operator stored properly.
[41-10-4] Toxic substance/chemical improperly stored. Chemical spray bottles stored over food and clean utensils at cookline.- operator removed.

Community reaction

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Community pulse