KING'S SUPER BUFFET

Name: KING'S SUPER BUFFET
Address: 4270 OKEECHOBEE BLVD, WEST PALM BEACH, FL, 33409, US
Rating: 17.7

4270 OKEECHOBEE BLVD, WEST PALM BEACH, FL 33409

License #6013433

🥡 Chinese ℹ️

17.7 Grade F / 100

Failing Health Score

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Latest inspection

January 28, 2026 · 16 findings · 7 critical

Routine - Food

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Quick take

KING'S SUPER BUFFET in WEST PALM BEACH currently holds an InspectFL Health Score of 17.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on January 28, 2026. Across those visits, inspectors documented 104 total violations — 61 critical, 18 major, 25 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 21, 2025

The latest inspection on January 28, 2026 shows 16 observation rows: 7 critical, 2 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

83%

Inspector notes

104

Coverage note

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KING'S SUPER 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.

Disposition: Warning Issued
[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.
[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.
[08B-38-4] Food stored on floor. At walk in freezer, bin of beef stored on floor. Operator moved item to shelf.
[35B-09-4] Screen in door torn/in poor repair. At kitchen 2 exit doors screen torn.
[08B-12-5] Stored food not covered. At walk in freezer, several food items stored uncovered. Operator covered all food items.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. At kitchen, shrimp thawing in standing water. Operator removed.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, Unwashed produce stored over cooked fish/chicken. Advised operator of proper storage. Operator stored correctly.
[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.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine chlorine sanitizer 0ppm. Advised operator to set up three compartment sink to wash, rinse, sanitize all dishes until Dishmachine is repaired. Dishmachine repaired during inspection.
[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.
[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.
[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.
[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.
[41-10-4] Toxic substance/chemical improperly stored. At cook line flip top cooler, bottle of glass cleaner stored over prep table. Operator removed.
[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.
[53B-11-4] Records/documents for required employee training appear to be falsified. Some employee training appear to be falsified.

Disposition: Warning Issued
[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.
[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.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door and upon return engaged in food preparation without washing their hands- educated operator- employee washed their hands.
[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 dirty dishes than proceeded to handle clean dishes without washing their hands - educated operator- employee washed their hands.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. At dining room server station- employee handled soiled dishes then proceeded to wash their hands for 3-5 seconds before handling clean utensils and dishes- educated operator- employee washed hands 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.
[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.
[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.
[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.
[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.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At walk in cooler- Cooked rice 74F- hot holding- food double container in warmer- food out of temperature for 1.5 hours- operator reheated to 165F. In cooking box at cookline- Cooked ribs 107F- hot holding - food out of temperature for 45 minutes- operator placed in walk in Cooler to quick chill.
[41-10-4] Toxic substance/chemical improperly stored. Chemical spray bottles stored over food and clean utensils at cookline.- operator removed.
[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.
[53B-11-4] Records/documents for required employee training appear to be falsified.
[41-17-4] Spray bottle containing toxic substance not labeled. At storage area- purple chemical spray bottle - operator labeled.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen, 2 ice machines with mold like substance in interior.
[35A-03-4] Dead roaches on premises. At kitchen on shelf 3 dead roaches and at cook line, 1 dead roach.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout kitchen, opened employee beverages stored on prep tables.
[08B-38-4] Food stored on floor. At kitchen walk in freezer, bins of raw steak stored on floor.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed produce-Corn stored over washed cut cabbage. Advised operator of proper storage. Operator stored correctly.
[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 prepared and placed in cooler at 7:00pm prior day. Item did not reach 41F within 6 hours. See stop sale.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. 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 prepared and placed in cooler at 7:00pm prior day. Item did not reach 41F within 6 hours. See stop sale.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At kitchen, Dishwasher (Chlorine 0ppm), advised operator to set up 3 compartment sink to wash, rinse sanitize all dishes and wares until the dish machine is repaired.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, Raw fish stored over cooked chicken. Raw shell eggs stored over jello. Raw beef stored over sauces. Advised operator of proper storage. Operator stored correctly.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cookline make table, Raw chicken stored over clams. Advised operator of proper storage. Operator stored correctly.
[35A-05-4] Roach activity present as evidenced by live roaches found. At kitchen on shelf near dish area, 2 live roaches.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes then proceeded to prepare drinks without washing hands. Advised operator of proper handwashing. Employee washed hands.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen glass door reach in cooler, cooked chicken (45F - Cold Holding); cooked shrimp (45F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler over night. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen glass door reach in cooler, cooked chicken (45F - Cold Holding); cooked shrimp (45F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler over night. See stop sale. At cookline flip top cooler, raw chicken (47F - Cold Holding); raw beef (51F - Cold Holding); baby corn (51F - Cold Holding); cooked shrimp (46F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 1 hour prior to. Advised operator of proper cold holding parameters. Operator place items into cooler to quick chill.
[31A-11-4] Handwash sink used for purposes other than handwashing. At kitchen, hand sink used for other purposes as evident by stainless steel scrubber inside sink. Operator removed.
[53B-11-4] Records/documents for required employee training appear to be falsified. Each employee training documents has been visibly altered/falsified with date changes.

Disposition: Warning Issued
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator added chlorine to 100ppm.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator set up triple sink to chlorine 100ppm to manually sanitize dishes.
[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 touched face/mouth/nose and then handled clean equipment, clean utensils and pans of food for customers without washing hands. Operator discussed with employee who then 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(s) touched garbage can/visibly soiled wiping cloth/broom and dust pan/soiled dishes and then handled clean and sanitized dishes/utensils/equipment and pans of food for customers without washing hands. Operator discussed with employee(s) who then washed hands.
[35A-02-7] Live, small flying insects found. Approximately 3 live, small flying insects in kitchen flying around cook line landing on electrical equipment. Advised Operator to eliminate live, small flying insects.
[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; sheet tray of raw fish stored over sheet tray of cooked dumplings. Operator moved raw fish below cooked dumplings.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw chicken stored over ready to eat miso paste. Operator moved raw chicken to walk-in cooler.
[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 pork. Operator moved raw chicken to lower shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Double glass door reach in cooler; cooked mussels (47F - Cold Holding). Operator stated not prepared or portioned today, held in cooler 1 hour, moved to walk-in cooler.
[41-10-4] Toxic substance/chemical improperly stored. Glass cleaner stored on oven at cook line. Operator removed.

Disposition: Warning Issued
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Operator added chlorine to 100ppm.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator primed machine, retested at 0ppm, advised Operator to manually sanitize dishes in triple sink until machine is repaired and sanitizing 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. Employee touched face and then handled clean utensils to prepare food for customers without washing hands. Operator discussed with employee who then 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 touched mop/mop bucket/broom/dust pan/visibly soiled wiping cloth and then handled clean utensils and equipment to prepare food for customers without washing hands. Operator discussed with employee who then washed hands.
[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; sheet tray of raw fish stored over ready to eat cooked wontons. Operator moved raw fish.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw fish stored over bread. Operator moved raw fish.
[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 walk-in freezer; portioned container of raw chicken stored over raw shrimp. Operator moved raw chicken.
[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 (TPHC) has no time marking. All temperature control for safety food items on buffet, no time marking. Operator stated held less than 2 hours, applied appropriate time marking.
[41-10-4] Toxic substance/chemical improperly stored. At dry storage area; rubber cement stored over flour. Operator removed.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to 200ppm.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cooked chicken (95F - Cooling 2:10pm/90F - Cooling 3:10pm). Operator stated chicken cooling for less than 1 hour, stored in full deep container wrapped in plastic, at this rate will not reach 70F within 2 hours, Operator uncovered, split into smaller containers and moved to freezer to facilitate faster cooling.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink used to store sanitizer bucket. Operator removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At sushi station hand wash sink; no paper towels. Operator provided paper towels.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; cooked pork, no date mark. Operator stated pork cooked two days prior, applied date mark.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[08B-38-4] Food stored on floor. At dry storage containers of oil stored on floor.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees- at handwash sink by sushi station- operator provided.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in kitchen area.
[08B-12-5] Stored food not covered. At walk in cooler multiple food items left uncovered.
[03D-01-5] 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.
[01B-01-4] 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.
[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 dinning room area- employee cleared table handling dirty utensils then proceeded to handle clean utensils without washing their hands- educated operator- employee washed hands.
[08B-56-4] 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.
[14-31-5] 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.
[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 wontons- operator moved fish to lower shelf.
[08A-05-6] 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.
[01B-03-5] 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.
[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 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.
[03A-02-5] 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.
[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. See stop sale. No time mark for foods at cold and hot buffet - operator time marked for remaining 45 minutes.
[03D-15-4] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink at cookline with metal scrub inside- operator removed.