KING'S SUPER BUFFET
7101 W OAKLAND PARK BLVD, Lauderhill FL 33313 · 5612816434
Last inspected Jul 16, 2026 · 16 visits since October 2023
OCT 24
MAR 25
AUG 25
OCT 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed one live roach on wall above two compartment prep sink, in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025061225 | Aug 15, 2025 | Sep 10, 2025 | $800 |
| 2--2025001881 | Oct 31, 2024 | Feb 19, 2025 | $200 |
Inspection history
16 visits, newest first
Jul 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager - Ying Pan
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair. Throughout kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters soiled with grease. 2. Behind cooking equipment at cook line soiled with grease.
Show the remaining 1 finding ▾
Water leaking from pipe and/or faucet/handle. Hand washing sink opposite wall in cooler - water leaking from faucet.
Jul 8, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority1 Intermediate10 Basic
Show 15 findings ▾
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. Observed dish machine sanitizer reading 0ppm chlorine. Advised operator to discontinue the use of dish machine and set up triple sink to sanitize dishes until dish machine is repaired. Triple sink was set up reading chlorine 100 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Walk in cooler #2 raw pork over cooked mussels 2. Flip top at cook line, raw shrimp stored over cooked noodles. Operator removed and stored raw shrimp to the lower shelf. 3. Raw salmon stored over ready to eat sushi sea weed salad. Operator removed and stored raw salmon to the lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. victory reach In cooler - cooked mussels (48F - Cold Holding); shredded cheese (47F - Cold Holding); cooked pork ribs (56F - Cold Holding). Per operator items were in cooler for less than 2 hours. Operator stated that the cooler was unplugged unknowingly. Operator placed items walk in cooler for quick chill.
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. No time stamp for sushi rice using Time as a public health control. Per operator item made approximately one hour ago. Operator time stamped 12:00 pm at time of inspection.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager - Ying Pan
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in dish washing area. Operator cleaned during the inspection.
Bowl or other container with no handle used to dispense food. Wait station reach in cooler. Cup with no handle used to dispense tea. Operator discarded during the inspection.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At wait station forks not stored inverted. Operator inverted during the inspection.
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair. Throughout kitchen.
Food stored on floor. 1. In kitchen, bottle of oil stored on floor. 2. At front counter cases of sodas stored on floor. Operator elevated during the inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters soiled with grease. 2. Behind cooking equipment at cook line soiled with grease.
Reach-in cooler interior/shelves have accumulation of soil residues. 1. Both walk in coolers selves soiled. 2. Reach in cooler next to cooling rack at cook line.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed on dry storage rack opposite cook line, drill stored over container of flour. Operator removed drill and stored away from food.
Water leaking from pipe and/or faucet/handle. Hand washing sink opposite wall in cooler - water leaking from faucet.
Oct 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Employee washed hands with no soap. At expo line, employee washed hands without using hand soap. Advised operator of proper handwashing, employee washed hands properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar, cream cheese (44F - Cold Holding); raw salmon (55F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 1 hour. Advised operator of cold holding parameters. Operator placed items into freezer to quick chill.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At expo line, Sanitizer Bucket (Chlorine 200+ppm), exceeding the maximum concentration allowed. Operator diluted solution to chlorine 100ppm.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At kitchen reach in cooler, per operator, cooked chicken prepared onsite and held over 24 hours without proper date marking. Advised operator of proper date marking for foods stored over 24 hours. Operator date marked food item.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen, ice machine with mold like substance.
Ceiling/ceiling tile shows damage or is in disrepair. At rear of kitchen, ceiling tiles damaged or in disrepair.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted. Operator corrected.
Equipment and utensils not properly air-dried - wet nesting. At dish area, clean pans stored, not properly air dried. Wet nesting.
Ice buildup in reach-in freezer and/or walk-in freezer. At walk in freezer, heavy ice buildup around door and interior of walk in.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, utensil stored in standing water 78F. Operator removed utensils.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen, floors unsealed with visible concrete.
Water leaking from pipe and/or faucet/handle. At walk in freezer, water leaking from pipe.
Aug 16, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 15, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 15 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority2 Intermediate6 Basic
Show 15 findings ▾
Dented/rusted cans present. See stop sale. Observed can of cheddar cheese dented on can storage rack in kitchen. See Stop Sale.
No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Observed no proof of parasite destruction for raw salmon.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken stored on shelf above soy sauce inside walk in cooler. Operator properly stored.
Roach activity present as evidenced by live roaches found. Observed one live roach on wall above two compartment prep sink, in kitchen.
Rodent activity present as evidenced by rodent droppings found. 1) Observed approximately 30 rodent droppings on food cans stored on can rack and can rack shelves, in kitchen. 2) Observed approximately 10 rodent droppings on window ledge of kitchen office, in back area of kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed in Flip Top # 1 - Bean sprouts (54F - Cold Holding); Raw Shrimp (51F - Cold Holding). Per operator, food not prepped or portioned today; food stored in cooler for approximately 3 hours. Manager placed food in walk in freezer to quick chill. 2) PREP TABLE /// Raw Mussels in cold water (67F - Cold Holding). Per operator, food not prepped or portioned today; food stored out of temperature for approximately 1 hour. Manager placed in walk in freezer to quick chill.
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. Observed no time marking on sushi bar. Per operator, time started approximately 3 hours prior to inspection. Establishment closed prior to end time.
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 poster to manager.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with grease on expo line, in kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal employee food stored inside reach in cooler next to cook line, not identified. Employee removed food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphones and personal food items stored on shelf above prep table at cook line. Employee removed.
Food stored on floor. Observed buckets of sauce stored on floor inside walk in cooler.
In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board on prep table near to dishwasher machine. Employee removed.
No handwashing sign provided at a hand sink used by food employees. Observed no sign at handwashing sink located in server station in front of kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths not stored in sanitizing solution, throughout kitchen.
Apr 21, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 26, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 0 violations recorded.
0 High priority0 Intermediate0 Basic
Jan 29, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 15, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Per operator, current and only food manager Aifa Yang at another establishment in west palm.
Ice buildup in walk-in freezer. Ice on walk in door and shelves.
Oct 31, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority4 Intermediate3 Basic
Show 12 findings ▾
Dented/rusted cans present. 1 dented banana pudding can. See stop sale.
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 to use triple sink to clean dishes manually.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) 2 door meat cooler; fried chicken (44F - Cold Holding). Food not portioned or prepared today. Per operator in unit Less than 4hrs. Observed unit left open. Operator moved food to walk in for quick chill. 2)
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salad bar; lettuce (64F - Cold Holding). Observed food under no temperature control, prior to being cut an hour ago. Operator intends to list on Time/temperature control document. Operator replaced food item.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot food buffet; Stuffed crab head (100F - Hot Holding). Operator took off the buffet line, made to reheat to 165F for hot holding.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Per operator, current and only food manager Aifa Yang at another establishment in west palm.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator using time/temperature control for sushi and sashimi at sushi bar. Could not locate the document. Emailed copy to owner
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Spray bottle containing toxic substance not labeled. In second triple sink area on shelving rack, unlabeled spray bottle with clear substance.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm)
Ice buildup in walk-in freezer. Ice on walk in door and shelves.
In-use ice scoop stored on soiled surface between uses. Ice scoop in back area by triple sink area, inside dirty container
Jul 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Exterior door has a gap at the threshold that opens to the outside. Screen door has a gap at the threshold that opens to the outside
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves with rust that has pitted the surface.
Jul 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 2 high priority.
2 High priority6 Intermediate9 Basic
Show 17 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw ground pork not commercially packaged over boxes of puff pastry.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tempura chicken (66F - Cold Holding);; chicken wings (69F - Cold Holding) out at room temperature on rack on cook line. Not portion or prep today taken from cooler and placed on rack held less than one hour. Employee placed back into cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener surface soiled with food debris, mold-like substance or slime.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Observed no soap at hand washing sink next to 3 compartment sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cook spare ribs and chicken nuggets per operator prepared on 0715/2034 with no date marked
Spray bottle containing toxic degreaser substance not labeled.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed chlorine sanitizer 0 ppm
Equipment in poor repair. Observed right door of turbo air reach in at sushi station off the hinges.
Exterior door has a gap at the threshold that opens to the outside. Screen door has a gap at the threshold that opens to the outside
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with sushi rice and sugar operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on flip top cooler surface soiled with grease, food debris, dirt, slime or dust.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open water bottle in victory reach in cooler
Time/temperature control for safety food thawed in an improper manner. Observed duck 37F pork 35F shrimp 38F in standing water at prep sink. Employee turned on cold water.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves with rust that has pitted the surface.
Working containers of sugar.removed from original container not identified by common name.
Feb 21, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed (58F - bean spouts (52F - Cold Holding) on hibachi station stored on top of ice in shallow pans. Per operator held less than 1 hour. Employee replaced item. Rechecked bean spouts 42F cut honeydew (54-58F - Cold Holding) cut cantaloupe (54F-61F - Cold ) in shallow pans on top of the ice per operator held less than 3 hours. Employee replaced items honeydew 42F cantaloupe 43F
Equipment in poor repair. Observed torn gaskets on flip top cooler on cook line Observed torn gasket on victory reach in cooler
Feb 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Container of medicine improperly stored. Observed prescription medications on cook line shelf.
Dented/rusted cans present. See stop sale. Observed 2 cans of pizza sauce dented.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon over sliced baguettes in victory reach in cooler. Employee placed salmon on lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed (58F - bean spouts (52F - Cold Holding) on hibachi station stored on top of ice in shallow pans. Per operator held less than 1 hour. Employee replaced item. Rechecked bean spouts 42F cut honeydew (54-58F - Cold Holding) cut cantaloupe (54F-61F - Cold ) in shallow pans on top of the ice per operator held less than 3 hours. Employee replaced items honeydew 42F cantaloupe 43F
Handwash sink used for purposes other than handwashing. Observed steal wool pad stored in hand washing sink on cook line
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open plastic water bottle on cook line.
Equipment in poor repair. Observed torn gaskets on flip top cooler on cook line Observed torn gasket on victory reach in cooler
Food stored on floor. Observed pineapple stored on walk in floor. Observed soy sauce stored on floor in kitchen
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on walk-in freezer condenser unit and on walk-in 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 handle in contact with sauce in walk in cooler.
Open dumpster lid.
Plumbing system in disrepair. Observed water leaking from hand washing sink pipe in dishwasher area.
Time/temperature control for safety food thawed in an improper manner. Observed egg rolls 38F sitting outside at room temperature on cook line. Employee placed in reach in cooler
Nov 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment in poor repair. Observed gaskets on victory reach in cooler torn.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup behind compressor in walk-in freezer.
Oct 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority4 Intermediate3 Basic
Show 11 findings ▾
Raw animal food stored over or with unwashed produce. Observed at sushi station raw salmon over ginger root operator placed salmon on lower shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon over RTE Krab in walk-in cooler. Operator placed salmon on lower shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean spouts (55F - Cold Holding ) in flip top cooler sitting in a pan on top of shredded cabbage,per operator held less than one hour. Operator placed bean spouts in walk-in cooler to quickly chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mussels (108-110F - Hot Holding) held in double pan. per operator held less than one hour. Operator voluntary removed brought out new pan of mussels rechecked temperature 174F
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink.located next to three compartment sink. Operator provided
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no running hot water at hand washing sink next to three compartment sink. Operator turned on hot water.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed chlorine 0 Ppm.
Equipment in poor repair. Observed gaskets on victory reach in cooler torn.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup behind compressor in walk-in freezer.
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.