KING'S SUPER BUFFET
4270 OKEECHOBEE BLVD, West Palm Beach FL 33409 · 305-302-9158
Last inspected Jan 28, 2026 · 14 visits since August 2023
NOV 24
MAR 25
APR 25
OCT 25
JAN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Roach activity present as evidenced by live roaches found. At kitchen on shelf near dish area, 2 live roaches.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
11 cases · $6,560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025086449 | Oct 7, 2025 | Dec 18, 2025 | $1,600 |
| 2--2025005889 | Nov 18, 2024 | Jun 9, 2025 | $360 |
| 2--2025038451 | Apr 16, 2025 | Jun 5, 2025 | $600 |
| 2--2025035039 | Mar 20, 2025 | May 13, 2025 | $800 |
| 2--2023035336 | Jun 13, 2023 | Jul 31, 2023 | $400 |
| 2--2022051517 | Oct 13, 2022 | Nov 17, 2022 | — |
| 2--2022027908 | Jun 1, 2022 | Jul 20, 2022 | $800 |
| 2--2022023353 | Mar 30, 2022 | Jun 21, 2022 | $400 |
| 2--2022011273 | Feb 3, 2022 | Mar 25, 2022 | $800 |
| 2--2021042848 | Aug 5, 2021 | Oct 7, 2021 | $400 |
| 2--2019034249 | Jun 19, 2019 | Aug 19, 2019 | $400 |
Inspection history
14 visits, newest first
Jan 28, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 7 high priority.
7 High priority2 Intermediate7 Basic
What the inspector wrote — 16 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked noodles (45F - Cooling) Operator stated item held in cooler from previous day exceeding 6 hours. 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. Dishmachine chlorine sanitizer 0ppm. Advised operator to set up three compartment sink to wash, rinse, sanitize all dishes until Dishmachine is repaired. Dishmachine repaired during inspection.
Non-food grade paper/paper towel used as liner for food container. At sushi station low boy, non food grade paper towels used as liner for raw fish. Operator removed.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, Raw fish stored over cheese not all commercially packaged. Advised operator of proper storage. Operator stored correctly.
Show the remaining 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line flip,one low boy, Raw chicken stored over potstickers. Advised operator of proper storage. Operator stored correctly. At walk in cooler, Raw shrimp stored over cooked fish. Raw shell eggs stored over krab salad. Raw chicken stored over mussels Operator stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked noodles (45F - Cooling) Operator stated item held in cooler from previous day exceeding 6 hours. See stop sale.
Toxic substance/chemical improperly stored. At cook line flip top cooler, bottle of glass cleaner stored over prep table. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. At kitchen cook line hand sink, no paper tier,s at designated hand sink. Operator provided paper towels.
Records/documents for required employee training appear to be falsified. Some employee training appear to be falsified.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At dry storage, ice machine with mold like substance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, several open bottles of water stored on prep table. Operator removed.
Food stored on floor. At walk in freezer, bin of beef stored on floor. Operator moved item to shelf.
Screen in door torn/in poor repair. At kitchen 2 exit doors screen torn.
Stored food not covered. At walk in freezer, several food items stored uncovered. Operator covered all food items.
Time/temperature control for safety food thawed in an improper manner. At kitchen, shrimp thawing in standing water. Operator removed.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, Unwashed produce stored over cooked fish/chicken. Advised operator of proper storage. Operator stored correctly.
Oct 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Toxic substance/chemical improperly stored. Chemical spray bottles stored over food and clean utensils at cookline.- operator removed.
Records/documents for required employee training appear to be falsified.
Spray bottle containing toxic substance not labeled. At storage area- purple chemical spray bottle - operator labeled.
Oct 7, 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 began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door and upon return engaged in food preparation without washing their hands- educated operator- employee washed their hands.
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 dirty dishes than proceeded to handle clean dishes without washing their hands - educated operator- employee washed their hands.
Employee rubbed hands together for less than 10-15 seconds while washing hands. At dining room server station- employee handled soiled dishes then proceeded to wash their hands for 3-5 seconds before handling clean utensils and dishes- educated operator- employee washed hands properly.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At kitchen area- employee touched their face then engaged in food preparation- without washing their hands- educated operator- employee washed hands properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw beef not stored over cooked crab. At reach in cooler by cookline- raw chicken stored over dump,kings- operator stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over raw shrimp- operator stored properly.
Shell eggs in use or stored with cracks or broken shells. See stop sale. At flip top cooler approximately 1 cracked egg in cooler- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass reach in cooler- spring rolls 48F fried chicken 45F crab balls 44F- cold holding imitation crab mix 52F- cold holding - food not prepared or portioned today- food out of temperature for 2.5 hours- operator placed in walk in freezer to quick chill. At reach in Cooler at sushi station- seaweed 50F - cold holding- food not prepared or portioned today - food out of temperature for 3 hours- operator moved to walk in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At walk in cooler- Cooked rice 74F- hot holding- food double container in warmer- food out of temperature for 1.5 hours- operator reheated to 165F. In cooking box at cookline- Cooked ribs 107F- hot holding - food out of temperature for 45 minutes- operator placed in walk in Cooler to quick chill.
Toxic substance/chemical improperly stored. Chemical spray bottles stored over food and clean utensils at cookline.- operator removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top,cooler by cookline - baby corn 47F at 1:40 to 50F at 2:35 to 43F at 2:35( cooling since12:30)- at current rate of cooling food will not reach to 41F within remaining time - operator placed in reach in freezer to quick chill.
Records/documents for required employee training appear to be falsified.
Spray bottle containing toxic substance not labeled. At storage area- purple chemical spray bottle - operator labeled.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At kitchen/ cookline/ prep area- approximately 10 sticky tape traps with approximately 70 dead small flying insects- operator removed.
Time/temperature control for safety food thawed in an improper manner. At two compartment sink- imitation Krab defrosting in standing water - operator placed under running water.
Apr 17, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Roach activity present as evidenced by live roaches found. At kitchen on shelf near dish area, 2 live roaches.
Records/documents for required employee training appear to be falsified. Each employee training documents has been visibly altered/falsified with date changes.
Food stored on floor. At kitchen walk in freezer, bins of raw steak stored on floor.
Apr 16, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 9 high priority.
9 High priority2 Intermediate5 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked noodles (45F - Cooling). Operator stated item prepared and placed in cooler at 7:00pm prior day. Item did not reach 41F within 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked noodles (45F - Cooling). Operator stated item prepared and placed in cooler at 7:00pm prior day. Item did not reach 41F within 6 hours. 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. At kitchen, Dishwasher (Chlorine 0ppm), advised operator to set up 3 compartment sink to wash, rinse sanitize all dishes and wares until the dish machine is repaired.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, Raw fish stored over cooked chicken. Raw shell eggs stored over jello. Raw beef stored over sauces. Advised operator of proper storage. Operator stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cookline make table, Raw chicken stored over clams. Advised operator of proper storage. Operator stored correctly.
Roach activity present as evidenced by live roaches found. At kitchen on shelf near dish area, 2 live roaches.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes then proceeded to prepare drinks without washing hands. Advised operator of proper handwashing. Employee washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen glass door reach in cooler, cooked chicken (45F - Cold Holding); cooked shrimp (45F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler over night. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen glass door reach in cooler, cooked chicken (45F - Cold Holding); cooked shrimp (45F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler over night. See stop sale. At cookline flip top cooler, raw chicken (47F - Cold Holding); raw beef (51F - Cold Holding); baby corn (51F - Cold Holding); cooked shrimp (46F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 1 hour prior to. Advised operator of proper cold holding parameters. Operator place items into cooler to quick chill.
Handwash sink used for purposes other than handwashing. At kitchen, hand sink used for other purposes as evident by stainless steel scrubber inside sink. Operator removed.
Records/documents for required employee training appear to be falsified. Each employee training documents has been visibly altered/falsified with date changes.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen, 2 ice machines with mold like substance in interior.
Dead roaches on premises. At kitchen on shelf 3 dead roaches and at cook line, 1 dead roach.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout kitchen, opened employee beverages stored on prep tables.
Food stored on floor. At kitchen walk in freezer, bins of raw steak stored on floor.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed produce-Corn stored over washed cut cabbage. Advised operator of proper storage. Operator stored correctly.
Mar 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 20, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 9 high priority.
9 High priority0 Intermediate1 Basic
Show 10 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. Dishwasher (Chlorine 0ppm). Operator set up triple sink to chlorine 100ppm to manually sanitize dishes.
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 touched face/mouth/nose and then handled clean equipment, clean utensils and pans of food for customers without washing hands. Operator discussed with employee who then 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(s) touched garbage can/visibly soiled wiping cloth/broom and dust pan/soiled dishes and then handled clean and sanitized dishes/utensils/equipment and pans of food for customers without washing hands. Operator discussed with employee(s) who then washed hands.
Live, small flying insects found. Approximately 3 live, small flying insects in kitchen flying around cook line landing on electrical equipment. Advised Operator to eliminate live, small flying insects.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; sheet tray of raw fish stored over sheet tray of cooked dumplings. Operator moved raw fish below cooked dumplings.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw chicken stored over ready to eat miso paste. Operator moved raw chicken to walk-in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw chicken stored over raw pork. Operator moved raw chicken to lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Double glass door reach in cooler; cooked mussels (47F - Cold Holding). Operator stated not prepared or portioned today, held in cooler 1 hour, moved to walk-in cooler.
Toxic substance/chemical improperly stored. Glass cleaner stored on oven at cook line. Operator removed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator added chlorine to 100ppm.
Nov 20, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 18, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 10 high priority.
10 High priority4 Intermediate0 Basic
Show 14 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Operator added chlorine to 100ppm.
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 primed machine, retested at 0ppm, advised Operator to manually sanitize dishes in triple sink until machine is repaired and sanitizing properly.
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 touched face and then handled clean utensils to prepare food for customers without washing hands. Operator discussed with employee who then 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 touched mop/mop bucket/broom/dust pan/visibly soiled wiping cloth and then handled clean utensils and equipment to prepare food for customers without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; sheet tray of raw fish stored over ready to eat cooked wontons. Operator moved raw fish.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw fish stored over bread. Operator moved raw fish.
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 walk-in freezer; portioned container of raw chicken stored over raw shrimp. Operator moved raw chicken.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. All temperature control for safety food items on buffet, no time marking. Operator stated held less than 2 hours, applied appropriate time marking.
Toxic substance/chemical improperly stored. At dry storage area; rubber cement stored over flour. Operator removed.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to 200ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cooked chicken (95F - Cooling 2:10pm/90F - Cooling 3:10pm). Operator stated chicken cooling for less than 1 hour, stored in full deep container wrapped in plastic, at this rate will not reach 70F within 2 hours, Operator uncovered, split into smaller containers and moved to freezer to facilitate faster cooling.
Handwash sink used for purposes other than handwashing. Hand washing sink used to store sanitizer bucket. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. At sushi station hand wash sink; no paper towels. Operator provided paper towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; cooked pork, no date mark. Operator stated pork cooked two days prior, applied date mark.
Jul 23, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw fish stored over cooked mussels. Operator moved raw fish below mussels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At glass door reach in cooler; cooked pork, prepared onsite, no date mark. Operator stated pork was cooked 2 days prior, applied appropriate date mark.
Stored food not covered. At walk-cooler; ready to eat sauces stored uncovered under unwashed produce. Operator covered sauces, moved unwashed produce.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk-in cooler; unwashed melon stored over uncovered ready to eat sauces. Operator moved unwashed melon.
Jan 18, 2024Call Back - Admin. complaint recommendedLicensing 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 ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw fish stored over wontons- operator moved fish to lower shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken over cooked noodles- operator moved chicken to lower shelf.
Handwash sink used for purposes other than handwashing. Handwash sink at cookline with metal scrub inside- operator removed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in kitchen area.
Jan 17, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 11 high priority.
11 High priority2 Intermediate5 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep counter by cookline- Cooked chicken wings 94-117F at 2:00 to 73-78 at 4:00( cooling since 1:00)- food left to cool on prep counter- at current rate of cooling food did not reach 70F within 2 hours see stop sale.
Dented/rusted cans present. See stop sale. At dry storage areas-2 cans of baby corn, one can of oyster sauce and one can of peaches.
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 dinning room area- employee cleared table handling dirty utensils then proceeded to handle clean utensils without washing their hands- educated operator- employee washed hands.
Food stored in ice used for drinks-See stop sale. At kitchen ice machines observed employee drinks inside ice- operator discarded ice- see stop sale.
Nonfood-grade bags used in direct contact with food. At walk in freezer - non food grade thank you/ to-go bags used to store cooked pork- operator removed.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw fish stored over wontons- operator moved fish to lower shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken over cooked noodles- operator moved chicken to lower shelf.
Stop Sale issued due to adulteration of food product. Food stored in ice used for drinks-See stop sale. At kitchen ice machines observed employee drinks inside ice- operator discarded ice- see stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep counter by cookline- Cooked chicken wings 94-117F at 2:00 to 73-78 at 4:00( cooling since 1:00)- food left to cool on prep counter- at current rate of cooling food did not reach 70F within 2 hours see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- krab salad 45-56F- cold holding, imitation crab 45-46F- cold holding, ham 45-46F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At sushi station tall reach in cooler- krab sticks 45-52F- cold holding, seaweed 45-53F- cold holding, squid salad 47-53F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At glass reach in cooler- cooked chicken 45-47F- cold holding, spring roll 45-47F- cold holding, krab skewers 45-47F- cold holding- food not prepared or portioned today- food out of temperature overnight see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- krab salad 45-56F- cold holding, imitation crab 45-46F- cold holding, ham 45-46F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At sushi station tall reach in cooler- krab sticks 45-52F- cold holding, seaweed 45-53F- cold holding, squid salad 47-53F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At glass reach in cooler- cooked chicken 45-47F- cold holding, spring roll 45-47F- cold holding, krab skewers 45-47F- cold holding- food not prepared or portioned today- food out of temperature overnight see stop sale. At prep counter- Raw chicken 48-61F- cold holding - food not prepared or portioned today- food left out on counter for 1.5 hours- operator moved to walk in freezer to quick chill. At reach in cooler by cookline- raw chicken 48-50F- cold holding, beef 48-56F- cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours- operator placed ice on food 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 and the time removed from temperature control cannot be determined. See stop sale. No time mark for foods at cold and hot buffet - operator time marked for remaining 45 minutes.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler by cookline- baby corn 45-47F at 2:00 to 47F at 4:00( cooling since 1:00)- at current rate of cooling food will not reach to 41F within remaining hour- operator placed ice on food to quick chill.
Handwash sink used for purposes other than handwashing. Handwash sink at cookline with metal scrub inside- operator removed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food stored on floor. At dry storage containers of oil stored on floor.
No handwashing sign provided at a hand sink used by food employees- at handwash sink by sushi station- operator provided.
Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in kitchen area.
Stored food not covered. At walk in cooler multiple food items left uncovered.
Aug 23, 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 ▾
Floors not constructed to be easily cleanable. Grout missing throughout the kitchen and dishwasher area
Reach-in cooler interior/shelves have accumulation of soil residues. Glass door cooler white shelves.
Aug 22, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority2 Intermediate12 Basic
Show 18 findings ▾
Dented/rusted cans present. See stop sale. Gold label Soy Sauce 3 lb 15 oz. Severely dented at the seams
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 on white cutting board of flip top cooler on cook line
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over hard boiled eggs in walk in cooler by ice machine. Manager rearranged. Raw beef over mixed vegetables in walk in cooler by walk in freezer. Manager rearranged.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Washcloth bucket sanitizer over 200 ppm. Manager changed solution.tested chlorine 100 ppm
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sweet and sour chicken 82 at 4:09 as per manager cooling 30 minutes. Second temperature 82 at 4:32 pm. No change. At this rate it will not reach135 to 70 within 2 hours and 135 to 41 within total 6 hours. Manager moved chicken to walk in cooler to cool quickly.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan available however missing license number, time procedures and signatures. Manager updated all.
Bowl or other container with no handle used to dispense food. Foam cup in ice tea at server station.Manager removed the cup.
Clean utensils stored between equipment and wall. Knives stored between wall and pipe. By dishwasher area. Manager removed knives.
Dead roaches on premises. 3 dead under hot buffet line near kitchen 1 dead under 2nd hot buffet line. 1 dead o toilet paper dispenser in employee rest room Employee cleaned all
Exterior door has a gap at the threshold that opens to the outside. Back door
Floors not constructed to be easily cleanable. Grout missing throughout the kitchen and dishwasher area
Food stored on floor. Box of oil stored on floor in the kitchen. Manager moved to shelf. Raw chicken container stored under shelves in walk in cooler. Manager moved chicken to shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy build up of white mold like substance on wire racks of shelves in walk in cooler by walk in freezer. Exterior of ice machine lid by walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Glass door cooler white shelves.
Reuse of single-service or single-use articles. Cut out gallon containers used as scoop. Manager discarded all 3 scoops.
Screening is not 16-mesh to the inch. Metal back door
Wet wiping cloth not stored in sanitizing solution between uses. Yellow cloth towels on cook line. Manager put clothes in sanitizer solution.
Working containers of food removed from original container not identified by common name. Flour bin. By walk in freezer. Manager 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.