KING CHINA BUFFET
5841 LAKE WORTH ROAD, Greenacres FL 33463 · 561-432-1997
Last inspected Feb 10, 2026 · 10 visits since October 2023
MAR 24
SEP 24
JAN 25
JUL 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach crawling on dry storage shelf around can goods. Operator killed and sanitized areas
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $4,860
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026023959 | Feb 9, 2026 | Apr 23, 2026 | $2,400 |
| 2--2025062865 | Jul 28, 2025 | Sep 10, 2025 | $1,500 |
| 2--2025016894 | Jan 28, 2025 | Mar 31, 2025 | $960 |
Inspection history
10 visits, newest first
Feb 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
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 handled garbage, took it outside the restaurant then he came back inside and started to scooped ice into a plastic container to cooled down cooked pasta without washing hands first. Employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer Raw chicken stored above cooked chicken Operator stored properly
Roach activity present as evidenced by live roaches found. 1 live roach crawling on dry storage shelf around can goods. Operator killed and sanitized areas
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler, cooked carrots and peas 46F cold holding, cooked pork 46F cold holding. Per operator product stored for approximately 30 minutes and not prepared or portioned today Operator iced down
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. Container with cut cabbage on cook line. Per operator stored for approximately 30 minutes. Operator timed marked
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler Deep covered container with Cooked noodles at 11;40am(73F cooling) since 10 minutes at 12:12pm same temperature. At this current cooling rate product will not cool to 70F within 2 hours. Operator iced down
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items inside walk in cooler like cooked chicken, egg rolls. Per operator products prepared 2 days ago. Advised operator to date mark products
Jul 29, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
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 at sushi bar wiped face with hand and without washing hands employee handled pan of cooked pork, discussed with operator employee washed hands.
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 handled container of raw chicken without washing hands employee handled cooked chicken on cooling rack, discussed with operator employee washed hands.
Live, small flying insects found In kitchen approximately 9 small live flying insects landing on clean and sanitized dishes and walls, discussed with operator to eliminate flying insects and clean and sanitize area.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Inside walk in freezer non commercially packaged raw pork stored above non commercially packaged cooked ribs, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. Inside walk in cooler raw pork stored on metal wire shelf above bucket of sauce, raw fish stored above cooked shrimp, discussed with operator who corrected storage of products.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on table fried chicken (125F - Cooling) at 3:00 since 2:30 to 118F at 3:30, at this current rate of cooling product will not reach 70F within 2 hours discussed with operator who moved product to walk in cooler. In walk in cooler portioned raw chicken (54F - Cooling) at 2:40 since 2:00 to 54F at 3:00, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to freezer.
Jul 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 10 high priority.
10 High priority3 Intermediate2 Basic
Show 15 findings ▾
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 soiled dishes from customer dinning room and without washing hands handled clean and sanitized dishes, discussed with operator employee washed hands.
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 at sushi bar wiped face with hand and without washing hands employee handled pan of cooked pork, discussed with operator employee washed hands.
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 handled container of raw chicken without washing hands employee handled cooked chicken on cooling rack, discussed with operator employee washed hands.
Live, small flying insects found In kitchen approximately 9 small live flying insects landing on clean and sanitized dishes and walls, discussed with operator to eliminate flying insects and clean and sanitize area.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Inside walk in freezer non commercially packaged raw pork stored above non commercially packaged cooked ribs, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. Inside walk in cooler raw pork stored on metal wire shelf above bucket of sauce, raw fish stored above cooked shrimp, discussed with operator who corrected storage of products.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw ground pork stored directly above raw fish, discussed with operator who corrected storage of products.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In reach in cooler portioned raw pork (49F - Cooling) at 2:50 since 11:00 to 46F at 3:10, at this rate of cooling product never reached 41F within 4 hours see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler diced cooked pork (54F - Cold Holding); pork dumplings (49F - Cold Holding); cooked pasta (49F - Cold Holding) per operator products not portioned or prepared today and held in unit for approximately 1 hour discussed with operator who moved product to walk in cooler.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In reach in cooler portioned raw pork (49F - Cooling) at 2:50 since 11:00 to 46F at 3:10, at this rate of cooling product never reached 41F within 4 hours see stop sale.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with email copy of clean up poster to print and display.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on table fried chicken (125F - Cooling) at 3:00 since 2:30 to 118F at 3:30, at this current rate of cooling product will not reach 70F within 2 hours discussed with operator who moved product to walk in cooler. In walk in cooler portioned raw chicken (54F - Cooling) at 2:40 since 2:00 to 54F at 3:00, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to freezer.
Spray bottle containing toxic substance not labeled. At front counter spray bottle containing degreaser not labeled, discussed with operator who labeled bottle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler door gaskets heavily soiled with grease, food debris, dirt, slime or dust, discussed with operator to clean and sanitize.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line interior/shelves have accumulation of soil residues, discussed with operator to clean and sanitize.
Jan 28, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
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 dropped chicken on floor and picked it up to throw away after wiped hands on cloth then grabbed a container of butter. Discussed with operator employee washed hands.
Nonfood-grade containers used for food storage - direct contact with food. In reach in freezer at cook line card board boxes used to store pork wontons, egg rolls, and imitation krab. Operator removed from card board and place in metal pans.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer raw chicken In small metal pan stored over box of French fries operator corrected storage.
Raw animal food stored over/not properly separated from ready-to-eat food. In Reach in cooler raw shell eggs stored above bean sprouts and cut cabbage. Operator corrected storage. In reach in cooler at sushi bar container of masago ( raw fish eggs) stored over cream cheese. Operator corrected storage.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler chicken wings (48F - Ambient Cooling) at 2:15 since 12:00 to 49F at 2:45. At this current rate of cooling product will not reach 41F within 4 hours. Operator moved chicken wings to walk in cooler. In walk in cooler large bin of marinated raw pork (53F - Ambient Cooling) at 2:35 since 12:00 to 51F at 3:05 at this current rate of cooling product will not reach 41F within 4 hours. Operator removed plastic wrap and placed bin in walk in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen on top of reach in freezer a mounted cutting board with food and slime substance buildup. Discussed with operator to clean and sanitize.
Jan 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 10 high priority.
10 High priority3 Intermediate2 Basic
Show 15 findings ▾
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 placed used customer dishes into sink and without washing hands grabbed a clean pan to put chicken into. Discussed with operator employee washed hands.
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 dropped chicken on floor and picked it up to throw away after wiped hands on cloth then grabbed a container of butter. Discussed with operator employee washed hands.
Nonfood-grade bags used in direct contact with food. In kitchen on table non food grade paper used to line pans of fried chicken to absorb extra oil operator removed paper.
Nonfood-grade containers used for food storage - direct contact with food. In reach in freezer at cook line card board boxes used to store pork wontons, egg rolls, and imitation krab. Operator removed from card board and place in metal pans.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer raw chicken In small metal pan stored over box of French fries operator corrected storage.
Raw animal food stored over/not properly separated from ready-to-eat food. In Reach in cooler raw shell eggs stored above bean sprouts and cut cabbage. Operator corrected storage. In reach in cooler at sushi bar container of masago ( raw fish eggs) stored over cream cheese. Operator corrected storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen in flip top cooler boneless ribs (47F - Cold Holding); diced pork (50F - Cold Holding); raw shell eggs pooled (49F - Cold Holding); raw steak (50F - Cold Holding); raw shrimp (51F - Cold Holding); pork dumplings (46F - Cold Holding) per operator products not portioned or prepared today and in flip top for approximately 3 hours operator moved products to walk in cooler to chill. In kitchen on table butter (78F - Cold Holding) per operator butter not portioned or prepared today and left out at room temperature for approximately 3 hours. Discussed cold holding with operator who moved product to walk in freezer. In kitchen on table cut cabbage (78F - Cold Holding) per operator product not portioned or prepared today and left out at room temperature for approximately 2 hours operator moved to walk in cooler.
Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. At buffet line breaded chicken, cooked rice noodles, cooked mixed veggies, cooked bean sprouts, cooked shrimp, teriyaki chicken, cooked lo mein noodles, cooked veggie egg rolls, cooked broccoli, cooked eggs, marked at 11:00 on Time is a public health control form not discarded at 3:15 see stop sale.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. At buffet line breaded chicken, cooked rice noodles, cooked mixed veggies, cooked bean sprouts, cooked shrimp, teriyaki chicken, cooked lo mein noodles, cooked veggie egg rolls, cooked broccoli, cooked eggs, marked at 11:00 on Time is a public health control form not discarded at 3:15 see stop sale.
Toxic substance/chemical improperly stored. In server expo station bottle of bleach stored next to single service packets of sugar. Operator removed bleach.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler chicken wings (48F - Ambient Cooling) at 2:15 since 12:00 to 49F at 2:45. At this current rate of cooling product will not reach 41F within 4 hours. Operator moved chicken wings to walk in cooler. In walk in cooler large bin of marinated raw pork (53F - Ambient Cooling) at 2:35 since 12:00 to 51F at 3:05 at this current rate of cooling product will not reach 41F within 4 hours. Operator removed plastic wrap and placed bin in walk in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen on top of reach in freezer a mounted cutting board with food and slime substance buildup. Discussed with operator to clean and sanitize.
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen at dishwashing area no paper towels operator provided.
Covered waste receptacle not provided in women's bathroom. In women's restroom all stalls have trash cans with no covers discussed with operator to replace.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed mushrooms stored over cooked corn and cooked shrimp. Operator corrected storage.
Sep 19, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. At tall reach in freezer - imitation Krab stored in non food grade cardboard box- operator removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter- cut cabbage (78F- cold holding)- food not prepared or portioned today- food out of temperature for 3.5 hours- operator moved to walk in cooler to quick chill. At flip top cooler at cookline- cooked pork (52F - cold holding ); pooled raw shell eggs (55F - cold holding); carrots and peas (48F - Cold holding)- food not prepared or portioned today- food out of temperature for 2.5 hours- operator moved to walk in to quick chill.
Insect control device installed over food preparation area. Bug zapper over prep counter with meat grinder- operator removed.
Sep 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 7 high priority.
7 High priority2 Intermediate5 Basic
Show 14 findings ▾
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 prep area- employee handled dirty dishes then proceeded to prepare food without washing their hands- educates operator employee washed hands.
Non-food grade paper/paper towel used as liner for food container. At sushi station- non food grade paper towels used to line container- in contact with salmon- operator removed.
Nonfood-grade containers used for food storage - direct contact with food. At tall reach in freezer - imitation Krab stored in non food grade cardboard box- operator removed and stored properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw chicken not commercially packaged stored over cooked crawfish- operator stored properly. At sushi station reach in freezer raw salmon not commercially packaged over pepperoni- operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At sushi station- raw salmon stored over pre made pizza- operator removed and stored properly.
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 dinning room storage area- raw ground pork not commercially packaged stored over raw - operator removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter- cut cabbage (78F- cold holding)- food not prepared or portioned today- food out of temperature for 3.5 hours- operator moved to walk in cooler to quick chill. At flip top cooler at cookline- cooked pork (52F - cold holding ); pooled raw shell eggs (55F - cold holding); carrots and peas (48F - Cold holding)- food not prepared or portioned today- food out of temperature for 2.5 hours- operator moved to walk in to quick chill.
Handwash sink not accessible for employee use at all times. -cook-line; handwashing sink blocked by pan, operator removed.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No time procedures for hot and cold food on buffet.
Bowl or other container with no handle used to dispense food. -walk-in Cooler; bowl in bucket of onion. -Dry Storage; plastic quart in containers of rice and sugar.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Food stored on floor. Container of plaintains stored on floor in walk in cooler.
Insect control device installed over food preparation area. Bug zapper over prep counter with meat grinder- operator removed.
Raw fruits/vegetables not washed prior to preparation. At sushi station - in use avocados with stickers attached - educated operator- employee removed stickers and washed properly.
Mar 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw chicken behind raw beef at flip top refrigerator. Operator put raw chicken in front of beef.
Handwash sink not accessible for employee use at all times. Observe cloth trowel in kitchen hand wash sink. Operator removed
Bowl or other container with no handle used to dispense food. Observe bowl in baking powder. Operator removed
Food stored on floor. Observe a plastic container of baking soda on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe refrigerator shelves soiled with food debris.
Open dumpster lid. Operator closed.
Time/temperature control for safety food thawed in an improper manner. Observe Krab defrosting at room temperature Operator placed back in refrigerator.
Oct 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food...raw chicken above sauce at walk in cooler. Manager properly stored food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...pork 66°, beef 48°, chicken 48°, shrimp 47°, noodles 51°, dumplings 51° in flip top reach in cooler, fresh garlic in oil 66° at cook line, per manager food being held less than four hours. Manager time marked food.
Handwash sink used for purposes other than handwashing...pouring water in bucket at server station. Employee moved.
Ice buildup in or walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...solid paper towel dispensers at all handwashing sink at the establishment.
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.