KING'S POINT DINER
7134 N NOB HILL RD, Tamarac FL 33321 · 754.246.6154
Last inspected Jan 15, 2026 · 6 visits since October 2023
FEB 24
SEP 24
MAR 25
SEP 25
JAN 26
— STEADY
5 inspections within 33 points of each other. Whatever this kitchen does, it does consistently.
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. When checking for temperature of cut lettuce, operator used bare hand to touch ready to eat food
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023002765 | Jan 13, 2023 | Mar 8, 2023 | $400 |
Inspection history
6 visits, newest first
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw ground beef stored over pork in walk in cooler. Operator removed ground beef to bottom shelf.
Shell eggs in use or stored with cracks or broken shells. See stop sale. -Observed 4 crack eggs stored in container at cook line.
Stored food not covered. -Observed an uncovered container with bread stored in walk in cooler.
Sep 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Dented/rusted cans present. See stop sale. 2 dented pasta sauce cans
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. When checking for temperature of cut lettuce, operator used bare hand to touch ready to eat food
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad flip top; lettuce, cut (47F - Cold Holding); sliced tomatoes (45F - Cold Holding). As per operator food in unit less than 4 hours. Observed unit kept open. Operator closed and placed items on ice for quick chill
Bowl or other container with no handle used to dispense food. For bulk container of sugar, bowl with no handle used as scoop.
Mar 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked corn beef (51F - Cooling). Per manager prepared night of 3-13 and cooling from 10:00pm. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, cooked corn beef (51F - Cooling). Per manager prepared night of 3-13 and cooling from 10:00pm.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 26F in ice water. Calibrated with manager to correct 32F.
Old labels stuck to food containers after cleaning. Old labels on clean cambro plastic containers by cookline. Manager removed labels.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Kitchen sanitizer bucket reading less than 50ppm chlorine. Manager remade to proper 100ppm chlorine.
Sep 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 45F
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine chlorine 0 ppm Manager primed dishmachine chlorine ppm 100
Oct 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In cook line fliptop lower cooler, smoked salmon on shelf above container of pancake batter. Manager inverted for proper separation.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in small fliptop unit reading 10F. All TCS food items at 40F.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on menu not labeled to identify as raw. Employee marked menus during inspection.
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.