KINGDOM BUFFET
4335 LAKE WORTH RD, Lake Worth FL 33461 · 561.969.9916
Last inspected Jun 5, 2026 · 10 visits since September 2023
MAR 25
MAY 25
AUG 25
OCT 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. Live lizard in kitchen. Removed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
7 cases · $4,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026049287 | Jun 4, 2026 | Jul 27, 2026 | $1,000 |
| 2--2025004869 | Oct 16, 2024 | Feb 26, 2025 | $1,600 |
| 2--2024018330 | Mar 5, 2024 | Apr 29, 2024 | $600 |
| 2--2023057137 | Sep 25, 2023 | Nov 6, 2023 | $400 |
| 2--2023016589 | Mar 2, 2023 | Apr 13, 2023 | $200 |
| 2--2016010407 | Feb 25, 2016 | Mar 18, 2016 | $400 |
| 2--2016007724 | Feb 10, 2016 | Mar 4, 2016 | $400 |
Inspection history
10 visits, newest first
Jun 5, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen reach in cooler gaskets soiled with slime/food debris. Hood filters heavily soiled with grease.
Jun 4, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority2 Intermediate7 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle raw chicken, discard gloves, and then immediately put on new gloves without first washing hands. Reviewed handwashing requirements with operator.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Non commercially packaged raw beef stored over non commercially packaged krab in walk in freezer.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw fish in walk in cooler. Operator reorganized.
Roach activity present as evidenced by live roaches found. Observed 1 live roach on ground underneath dry storage rack near back employee bathroom. Operator eliminated. Observed 1 live roach inside of empty bucket in dry storage area near back door. Operator eliminated and sanitized surface.
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. Sushi rice held on kitchen prep table not time marked. Per operator, item has been held for less than 2 hours. Operator applied appropriate time mark.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta (59F - Cooling for 2 hours at 1:30, 60F at 2:30) in deep filled covered container in walk in cooler. Operator removed top and mixed item to help increase cooling rate.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken bones and cooked chicken not date marked in walk in cooler. Per operator, items were prepped more than 24 hours ago. Operator date marked.
Accumulation of debris on top exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles on kitchen reach in coolers.
Dead roaches on premises. 1 dead roach underneath dry storage rack near back employee bathroom. Operator discarded. 2 dead roaches underneath kitchen prep sink. Operator removed.
Floor soiled/has accumulation of debris. Floor heavily soiled with slime/food debris underneath kitchen cook line equipment.
Food storage container/container lid cracked or broken. Food storage containers used to store wontons and cooked chicken heavily cracked in walk in freezer.
Food stored on floor. Bin of recently prepped raw chicken bones for broth stored on floor of prep area. Operator reorganized.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen reach in cooler gaskets soiled with slime/food debris. Hood filters heavily soiled with grease.
Oct 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line, raw fish stored over cooked chicken l Operator moved raw fish below cooked chicken
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. Items held on TPHC not time marked. Operator stands items held out for less than one hour. Operator starred to tine mark items
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, cooked pork and chicken prepared over 24 hours not date marked.
Exterior door has a gap at the threshold that opens to the outside. In kitchen, gap under back door that opens to the outside. Small hole in screen.
Food stored on floor. In kitchen, food being prepared stored in floor. Operator moved food items on bucket to keep off of floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In dry storage, scoop handle in flour container in contact with product. Operator removed scoop
No suitable facilities provided to store employee clothing and other possessions. In kitchen, employee bicycle stored in prep area by employees preparing raw chicken. Suggested to move bike to back storage area.
Stored food not covered. In walk in freezer, food stored overnight not covered.
Aug 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. At kitchen, Cutting board with mold like substance. Operator discarded.
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 ribs, cooked chicken, per operator has been stored over 24 hours without proper date marking. Advised operator of proper date marking for food prepared and held over 24 hours.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen, ice machine with mold like substance on interior.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored over prep tables. Operator removed.
Food stored on floor. At kitchen, oil and at walk in cooler, buckets of iced tea stored on floor. Advised operator of proper storage, operator moved items to shelf.
May 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. At reach in cooler, opened dented can of pineapple. At dry storage, can of soy sauce dented. See stop sale.
Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used to cover ready to eat foods-Krab, krab salad, masago.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, Raw shell eggs stored over washed, cut broccoli. Advised operator of proper storage. Operator stored correctly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen reach in cooler, masa go (49F - Cooling)@1:55 since 11:30, 48F @2:30; krab (49F - Cooling)@1:55 since 11:30, 48F @2:30. At the current rate, items will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator placed items into walk in freezer to fascilitate cooling.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance in interior.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout kitchen, employee beverages stored over prep tables. Operator removed beverages.
Food stored on floor. At kitchen, bottles of cooking wine and vinegar stored on floor. Advised operator of proper storage. Operator moved to shelf.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between equipment. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf with can goods with visible dust, debris.
Open dumpster lid.
Mar 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Nonfood-grade bags used in direct contact with food. Plastic thank you bags used to store raw meat in the walk in freezer. Explained.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. imitation crab meat 45 f less than 1 hour ( as per manager was out side to use )
Handwash sink not accessible for employee use at all times. Kitchen hand sink blocked by trash can. Manager removed the trash can.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Using time for Sushi rice and hot buffet items. Time marked No plan available. Printed one and provided. Manager filled the Time as a public health control form.
Accumulation of black mold-like substance in the interior of the ice machine/bin.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex employee restroom.
Covered waste receptacle not provided in women's bathroom. Unisex employee restroom.
Current Hotel and Restaurant license not displayed. Current license not available upon request. License posted expired on 12/01/2023. License current in the system.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored with food on dry food storage shelves. Manager moved all jackets in chemical storage area.
Food stored on floor. On floor Under shelve in walk in freezer. Explained.
Heavy Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry food storage shelves.
Time/temperature control for safety food thawed in an improper manner. Raw shrimps thawing at room temperature on drain board of three compartment sink. Shrimps still frozen solid. Explained. Manager put shrimps under running cold water.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. washcloth bucket chlorine 0 ppm, manager added sanitizer. Tested chlorine 100 ppm
Oct 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority5 Intermediate5 Basic
Show 16 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee observed using cellphone while scooping ice and began food handling without washing hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef observed handling raw chicken, rinsed hands in triple sink without using soap, put new gloves and began Touching fryer handle to cook. Hands were not properly washed before putting new gloves on.
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. Chef rinsed and put away unclean bowl and immediately began food prep without changing gloves and washing hands
Employee washed hands with no soap. Chef observed handling raw chicken and rinsed hands in triple sink without using soap
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Chef observed rinsing two bowls in triple sink. Bowls were not washed or sanitized.
Toxic substance/chemical improperly stored. Spray bottle of cleaning solution with clean sheet pans at cook line Removed
Employee washed hands in a sink other than an approved handwash sink. Chef observed rinsing hands in triple sink
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked noodles (60F - Cooling) at 12:30 pm to 60F at 12:45 pm since 12:20 pm. Covered with plastic wrap in large plastic bin in walk in cooler. At this rate food will not cool to 41F within four hours. Operator removed wrap.
Handwash sink not accessible for employee use at all times. container of crabs on hand sink in kitchen Removed
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/ CFM arrived on site
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Floor soiled/has accumulation of debris. Dry storage
Food stored on floor. Bowl of shrimp on floor at triple sink. Removed
Reach-in cooler interior/shelves have accumulation of soil residues. One door glass cooler on cook line
Stored food not covered. Walk in freezer Freezer chest
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); remade Sanitizer Bucket (Chlorine 100ppm)
Mar 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 9 high priority.
9 High priority2 Intermediate9 Basic
Show 20 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 observed washing unclean cutting board in triple sink and handled clean container after. Hands were not washed in between. Educated on site.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee observed washing cutting board with soap. No sanitizing procedure observed before putting back on prep table.
Nonfood-grade bags used in direct contact with food. In walk in freezer
Presence of insects, rodents, or other pests. Live lizard in kitchen. Removed.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not commercially packaged over cooked potatoes not commercially packaged in walk in freezer Removed
Raw animal food stored over or with unwashed produce. Raw shell eggs over heads of lettuce in walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat sauce bucket in walk in cooler Removed
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee observed cutting raw chicken with gloves, carried plastic container of chicken, and turned on faucet at triple sink with the same gloves. Gloves were not removed. Educated on site.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (67F - Cold Holding) in triple sink. Not prepped or portioned. Out for less than four hours. Placed in cooler.
Handwash sink not accessible for employee use at all times. Garbage bin blocking hand sink in kitchen
Handwash sink used for purposes other than handwashing. Employee rinsing rag in hand sink
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vents
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Floors in back prep area of kitchen
Food stored on floor. Buckets of sauce on floor throughout kitchen Buckets of food items on floor in walk in cooler
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All Flour bins in storage room next to restroom
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. Tools stored with food items dry storage room
Stored food not covered. Freezer chest in back room next to restroom Uncovered food in walk in Freezer Uncovered food in walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. At walk in freezer door
Sep 26, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor soiled/has accumulation of debris- in the room used to stored seasonings and flour.
Objectionable odors in bathroom or other areas of the establishment- at hostess stand by restrooms and women bathrooms;
Sep 25, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 25 violations recorded, 12 high priority.
12 High priority3 Intermediate10 Basic
Show 25 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook put gloves on and started working with food before washing hands; educated; operator asked cook to wash 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. Employees wearing gloves touched garbage can by moving it to a different place; preceded to marinated chicken afterwards; gloves not changed; Educated; employees changed gloves and washed hands;
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over wantons - all not commercially packaged in walk-in freezer; operator stored properly
Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed iceberg lettuce in walk-in cooler; reversed;
Raw animal food stored over/not properly separated from ready-to-eat food. Food beef container stored inside the raw beef container in reach in cooler at cook line; operator stored cooked beef on the bottom of the cooler; Raw shell eggs stored on top of chopped carrots and onions in reach in cooler; Raw pork over cut carrots and onions in walk-in cooler; Operator stored properly
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee with spiked gloves started washing hands with soup without removing the gloves; dried gloves hands with paper towel and returned to work with food; Educated; operator asked employee to change gloves and wash hands;
Stop Sale issued due to adulteration of food product. Shells crabs shucked onsite used to serve food more than once. Crab meat removed from shells after cooking; shells frozen and reused with imitation crab filling and baked in the oven and served on hot buffet; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold buffet :potato salad (43-55F - Cold Holding); pasta salad (42-46F - Cold Holding) boiled eggs (42-46F - Cold Holding) all foods at cold holding buffet; foods not prepared or portioned today; foods out of temperature for approximately 2 hours; foods overstocked or placed in shallow pans; operator decided to add foods on 4 hour form; to be discarded at 2:30 pm;
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- sushi rolls; seafood salad; beans;shredded lettuce, tomato salad no time mark at cold buffet line; as per operator food on time since 10:30; operator time marked;
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut tomatoes (50-51F - Cooling)at 12:25 to 51 F at 12:58 since 10:30;in glass door cooler by walk-in cooler; at this rate food will not reach 41 F or below; food moved to walk-in cooler to property cool;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potato skins (116F - Hot Holding); dumplings (116F - Hot Holding); cooked eggs (90F - Hot Holding) in hot buffet line; as per operator foods out of temperature for approximately 1 hours; food stored in shallow pans and not covered; Operator took back in the kitchen to reheat to 165 F;
Toxic substance/chemical improperly stored. Degreaser bottles next to sheet pans under prep table and next white vinegar at dry storage area; Removed
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
Handwash sink used for purposes other than handwashing- Brillo stored inside handwash sink at cook line Removed
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked- on cole slaw and fried chicken in walk-in cooler; foods cooked on Saturday; operator dated;
Floor soiled/has accumulation of debris- in the room used to stored seasonings and flour.
Food stored on floor-buckets with potatoes on the floor in walk-in cooler; Buckets of soy sauce and seasoning on the floor by cook line; Stored properly
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers- lights in dry food storage area at the back of the kitchen
Objectionable odors in bathroom or other areas of the establishment- at hostess stand by restrooms and women bathrooms;
Several food storage containers cracked and broken broken in walk-in cooler;
Shells crabs shucked onsite used to serve food more than once. Crab meat removed from shells after cooking; shells frozen and reused with imitation crab filling and baked in the oven and served on hot buffet; See Stop Sale
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.- with foods in dry storage Advised to store properly
Stored food not covered- sweet and sour chicken in walk-in cooler Advised operator to cover;
Walk-in cooler and reach in coolers at cook line shelves have accumulation of soil residues.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm); at cook line; operator corrected to 100 ppm;
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.