KING BBQ
1455 NW 107 AVE #420, Doral FL 33172 · 407.808.8849
Last inspected Mar 24, 2026 · 7 visits since January 2024
JUN 24
NOV 24
MAR 25
SEP 25
MAR 26
▼ IMPROVING
5 inspections trending up, 46 points better than where it started.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired October 1st 2025.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. Observed license expired October 1st 2025.
Carbon dioxide/helium tanks not adequately secured.
Employee with no hair restraint while engaging in food preparation. Observed two employees at cook line at not hair restraint.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter area.
Show the remaining 1 finding ▾
Wiping cloth sanitizing solution stored on the floor. Observed at front counter area.
Sep 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate8 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (49F - Cold Holding); chopped chicken (49F - Cold Holding) at reach-in cooler unit kitchen line, as per staff for lees than two hours, staff place d it back at reach in freezer unit for rapid cooling.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer bucket sr 200 ppm front counter area., manager provided new solution retested at 50 ppm.
Carbon dioxide/helium tanks not adequately secured. Observed next to walk-in cooler entrance area.
Cutting board has cut marks and is no longer cleanable. Observed some auxiliary cutting boards with marks not longer cleanable.
Employee with no hair restraint while engaging in food preparation. Observed two employees engaged in food preparation at cook line and not hair restraints, staff placed hair net.
Floors not constructed to be easily cleanable. Observed some spots with grout missing in the rear of the kitchen floor area.
In-use tongs stored on equipment door handle between uses. Observed at grill station at cook line
No handwashing sign provided at a hand sink used by food employees.
Wiping cloth sanitizing solution stored on the floor. Observed at front counter area.
Working containers of food removed from original container not identified by common name. Observed a container of salt and one of sugar as per manager unlabeled at storage area on the back.
Mar 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate9 Basic
Show 9 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured. Observed three tanks unsecured at rear kitchen area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled gaskets all throughout cooling equipment kitchen and ware washing area.
Cutting board has cut marks and is no longer cleanable. Observed all throughout preparation tables.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink at cook-line area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets all throughout cooling units.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer bucket at 200 ppm, manager provided new bucket solution retested at 100ppm
Nov 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer bucket at 200+ ppm. Manager made new solution tested at 100 ppm.
Handwash sink used for purposes other than handwashing. Observed scrub pad stored at handwashing sink next to 3 compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed not paper towel available at handwashing sink next to 3 compartment sink.
Carbon dioxide/helium tanks not adequately secured. Observed three tank rear kitchen unsecured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kit he and ware washing area.
Cutting board has cut marks and is no longer cleanable. Observed in all cutting board surfaces at preparation area tables and reach in cooler unit.
Employee with no hair restraint while engaging in food preparation. Observed cook at cooking line and not hair restraints. Staffed covered hair with hair net n
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket at rear in cooler preparation table.
Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Walk-in in cooler rack liners not easy to clean.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter serving area.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored in the floor at front counter. Manager mover bucket off the floor.
Aug 5, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority0 Intermediate7 Basic
Show 10 findings ▾
Nonfood-grade bags used in direct contact with food. Observed raw pig feet packed inside thank you bags at RIF located next to 3CS. As for the operator is personal food.
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. Observed raw pig feet packed inside thank you bags over raw vegetables at RIF in the rear of kitchen.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked fish (120F - Hot Holding) at steam table. As per operator for less than two hours. Manager discarded the product. And cooked chicken (83F - Hot Holding) under prep area shelves. As per operator was Les than two hours ago. Operator moved product to the grill to reheat the product.
Carbon dioxide/helium tanks not adequately secured. Observed three tank rear kitchen unsecured.
Employee personal food not properly identified and segregated from food to be served to the public. Observed raw pig feet packed inside thank you bags at RIC in the rear of kitchen not identified as persona food. As for the operator is personal food.
Floors not constructed to be easily cleanable. Observed deep grout cracks throughout the kitchen floor.
Interior of oven has accumulation of black substance/grease/food debris.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on the floor at front counter.
Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed WIC shelves soiled lined and not easy to clean.
Walk-in cooler shelves with rust that has pitted the surface.
Jun 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 6 high priority.
6 High priority1 Intermediate14 Basic
Show 21 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed orange chicken (1:45pm) (110/122F - Cooling); Orange Chicken (2:25pm) (105/98F - Cooling) At prep area shelves kitchen rear. The Temperature dropped 7/12 F within 40 minutes time. Operator moved the product to WIC for rapid cooling.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee at cook line touching the cooked chicken with bare hands. Operator and manage were informed that bare hand handling of food is prohibited.
Food placed in contact with cardboard inside the container ( clean cut onions) Operator was informed the product should not be in contact with cardboard and must be thoroughly washes prior to cook it.
Nonfood-grade bags used in direct contact with food. Observed raw pig feet packed inside thank you bags at RIF located next to 3CS. As for the operator is personal food.
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. Observed raw pig feet packed inside thank you bags over raw vegetables at RIF in the rear of kitchen.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked fish (120F - Hot Holding) at steam table. As per operator for less than two hours. Manager discarded the product. And cooked chicken (83F - Hot Holding) under prep area shelves. As per operator was Les than two hours ago. Operator moved product to the grill to reheat the product.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed two new employees engaged in food preparation without health agreement signed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine kitchen rear.
Carbon dioxide/helium tanks not adequately secured. Observed three tank rear kitchen unsecured.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed inside WIC.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed container stored not inverted at shelves under steam table.
Employee personal food not properly identified and segregated from food to be served to the public. Observed raw pig feet packed inside thank you bags at RIC in the rear of kitchen not identified as persona food. As for the operator is personal food.
Employee with no hair restraint while engaging in food preparation. Observed three employees without hair restraint. Operator provided new hair nets.
Floors not constructed to be easily cleanable. Observed deep grout cracks throughout the kitchen floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed utensil handle touching in corn starch. Staff place scoop with handle out the product.
In-use wet wiping cloth/towel used under cutting board. Observed at cooking line cutting table. Staff removed the towels.
Interior of oven has accumulation of black substance/grease/food debris.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on the floor at front counter.
Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed WIC shelves soiled lined and not easy to clean.
Walk-in cooler shelves with rust that has pitted the surface.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) at serving counter area. Staff prepared a new solution Sanitizer Bucket (Chlorine 100ppm)
Jan 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate12 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed crispy chicken (94 F - Cooling ) according to manager cooling for more than 4 hours,
Raw animal food stored over or with unwashed produce. Observed container of raw chicken stored over unwashed vegetables in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over pre-cooked pork egg rolls in reach in cooler in kitchen. Manager removed fish and stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.Observed crispy chicken (94 F - Cooling ) according to manager cooling for more than 4 hours, breaded chicken (50 F - Cold Holding) stored in reach in cooler done yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crispy chicken (94 F - Cold Holding), raw breaded chicken (50 F - Cold Holding).
Handwash sink used for purposes other than handwashing. Observed scrub pad in hand wash sink in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed 5 containers of crispy chicken with no labels. As per manager, crispy chicken was prepared the previous day.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine bin soiled located at entrance of establishment.
Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored in bucket of flour. Manager removed bowl.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled located in kitchen.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed cardboards used as a anti-slip measure location inside the walk in cooler and front counter.
Cutting board has cut marks and is no longer cleanable. Observed two cutting boards grooved and no longer cleanable.
Employee with no hair restraint while engaging in food preparation. Observed 3 employees cooking and prepping food with no hair restraint. Manager provided hair restraints.
Food stored on floor. Observed 3 plastic jugs of oil stored on floor in kitchen and containers of flour stored on the floor in prep area.
In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloths under cutting cowards on kitchen table and prep table in the back room near walk in cooler.
Stored food not covered. Observed container of egg noodles stored in walk in cooler not covered.
Time/temperature control for safety food thawed in an improper manner. Observed box of French fries thawing in ambient temperature. Manager removed box.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths to stored in sanitizer solution on prep table near walk in cooler.
Working containers of food removed from original container not identified by common name. Observed containers with rice and flour not labeled.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.