KING CHEF
1833 N PINE ISLAND RD, Plantation FL 33322 · 954.577.8778
Last inspected Jul 23, 2026 · 9 visits since January 2024
OCT 24
JAN 25
OCT 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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 duck stored on top of raw shrimp in walk-in freezer. Duck not commercially packaged.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
What the inspector wrote — 10 findingsThe state's own report →
Employee began working with food after returning from supermarket handling clean equipment, cooked foods and clean utensil without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
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 engaged in food preparation after putting on hairnet and then proceeded to get a clean container to store cooked food without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly
Raw animal food stored over/not properly separated from ready-to-eat food. 1) Containers of raw shrimps stores above uncovered container of cooked chicken in walk in cooler. 2) Container of raw pork stored above container of sauce in walk in coo,er. 3) Container of raw shrimps stored above container of sauce in walk in cooler. Manager inverted during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top-; Cooked Pasta (68F - Cold Holding); Cooked Shrimps (41-50F - Cold Holding) Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Observed cooked Pasta stored on top of another pan and cooked shrimps container overfilled. Manager removed and stored in lower reach in cooler to quick chill.
Show the remaining 6 findings ▾
No paper towels provided at both handwash sinks. Operator bought paper towels during inspection.
No soap provided at handwash sink. Next to Triple sinks in kitchen. Provided during inspection.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Educate operator.
Employee with no hair restraint while engaging in food preparation. Employee put on hairnet during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.
Stored food not covered. Containers of cooked Egg rolls and cooked chicken not covered in walk in cooler.
Jan 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Employee touched hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees put on hats and proceeded to get clean lids to cover cooked food and clean containers to store foods without washing hands. Reviewed proper handwashing procedures. Employees washed hands correctly.
Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Hot water turned off at employees handwashing sink in kitchen resulting in employees using only cold water to washed hands.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water turned off at employees handwashing sink in kitchen. Turned on during inspection.
Case of broccoli stored on floor in walk in cooler.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing dangling bracelets.
Employee with no hair restraint while engaging in food preparation. Employees put on hairnets and hats during inspection.
Floor soiled/has accumulation of debris. Floor soiled with grease and food debris.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, and dust. Small table under rice cooker across walk in cooler soiled. Cleaned during inspection.
Signage is not installed. In unisex bathroom.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables in kitchen. Manager stored in sanitizer solution.
Oct 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate8 Basic
Show 12 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Manager could only name of symptom that would exclude an employee from working. as per operator was unaware of 6 food borne illnesses.
Handwash sink used for purposes other than handwashing. Hand-wash sink used to store container lid.
No paper towels at handwash sink. Operator placed paper towels.
No soap provided at handwash sink in employee bathroom.
Bowl or other container with no handle used to dispense food. Bowl used to scoop soy sauce. Operator moved.
Employee with no hair restraint while engaging in food preparation. Manager not wearing hair restraint while pepping or cutting food.
Floor area(s) covered with standing water in dry storage area.
In reach in cooler by front counter employee personal food not properly identified and segregated from food to be served to the public. Operator moved.
Interior of oven/microwave has accumulation of black substance/grease/food debris next to cook line. Soiled with food debris.
Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Single service items stored bathroom in boxes.
Wall soiled with accumulated grease, food debris, and/or dust. External wall of walk in freezer soiled with dirt and mold like substance. Internal wall of cooler soiled with black substance.
Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket and in mop sink. Not air dried properly.
Jan 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. Observed ready to eat pork ribs stored in non food grade bag in reach in cooler next to cook line. PIC removed ribs from bag.
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 duck stored on top of raw shrimp in walk-in freezer. Duck not commercially packaged.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed throughout establishment, no date marking on ready to eat, time/temperature control for safety foods prepared 02/26/2025.
Bowl or other container with no handle used to dispense food. Observed ed no handle bowl used to portion rice stored next to steam table. PIC are moved bowl.
Employee eating in a food preparation or other restricted area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed an accumulation of black mold like debris on walk-in cooler next to cooler door.
Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawed in standing water at prep sink.
Dec 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed: - fried wontons cooked October 1, not date marked. - Ribs cooked September 29, not date marked.
Stored food not covered. Observed: - ribs stored uncovered in reach in cooler next to cook line. - crab Rangoon, eggs rolls and fried chicken stored in protected in walk-in cooler.
Oct 11, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for Roy G.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed: - fried wontons cooked October 1, not date marked. - Ribs cooked September 29, not date marked.
Stored food not covered. Observed: - ribs stored uncovered in reach in cooler next to cook line. - crab Rangoon, eggs rolls and fried chicken stored in protected in walk-in cooler.
Oct 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: In low boy, wonton (51F - Cold Holding). Per operator item was not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: In low boy, wonton (51F - Cold Holding). Per operator item was not prepared or portioned today. See stop sale. Observed in walk-in cooler, fried chicken (46-48F - Cold Holding); egg rolls (49F - Cold Holding) rice (48F - Cold Holding); dumplin (47F - Cold Holding); pork (43-44F - Cold Holding). Per operator, item fell out of temperature during to cooler being in defrost. Items have been out of temperature for approximately 2 hours.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for Roy G.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed: - fried wontons cooked October 1, not date marked. - Ribs cooked September 29, not date marked.
Stored food not covered. Observed: - ribs stored uncovered in reach in cooler next to cook line. - crab Rangoon, eggs rolls and fried chicken stored in protected in walk-in cooler.
Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawed in standing water at 67F. PUC discarded water and placed shrimp in walk-in cooler to cool down.
Apr 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. Observed cuts of meat stored in non food grade bags in walk-in cooler.
Raw animal food stored in same container as ready-to-eat food. Observed raw shrimp being thawed next to raw chicken in the same sink. PIC removed shrimp from next to chicken.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed cooked rice and vegetable egg rolls cooked more than 24 hours not date marked in walk-in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink next to 3 compartment sink. PIC placed paper towel at hand wash sink.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing alcohol.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of employee water stored on prep table across from cook line.
Food stored on floor. Observed; - Cooking oil stored on floor below frying station. - Soy sauce stored on floor across from walk-in cooler.
Time/temperature control for safety food thawed in an improper manner. Observed raw chicken being thawed in standing water.
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crab Rangoon (72F - Cold Holding); chicken (72F - Cold Holding); egg rolls (74F - Cold Holding). Per operator items have been out of temperature for approximately 2 hours prior to inspection. Items placed in cooler to allow rapid cooling.
Handwash sink used for purposes other than handwashing. - Dish washing area. Observed hand wash sink used to hold bucket covers. Manager removed.
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - Low boy across from cooking unit. Observed employee beverage stored next to restaurant ingredients in low boy across from seasoning table. Employee removed.
Food stored on floor. - Throughout establishment Observed: - Cooking oils stored on floor below cooking unit. - Soy sauce stored on floor next to walk-in freezer. - Chicken broth stored on floor next to cooking unit. Employee removed.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. - Above deep fryer. Observed in use utensils stored on soiled card board which has not been changed for more than 24 hours.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood Observed oil drippings from hood.
Stored food not covered. - Walk-in cooler Observed uncovered egg rolls cold holding. Manager covered.
Wall soiled with accumulated grease, food debris, and/or dust. - walk-in cooler Observed an accumulation of debris on the inside corner of unit.
Wet mop not stored in a manner to allow the mop to dry. - Mop sink Observed mop stored in mop bucket in a way that does not allow proper air drying.
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.