KINGDOM BUFFET
240 N CONGRESS AVE, Boynton Beach FL 33426 · 561.738.1255
Last inspected Aug 13, 2026 · 12 visits since September 2023
OCT 24
DEC 24
OCT 25
FEB 26
AUG 26
▼ IMPROVING
5 inspections trending up, 19 points better than where it started.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024073147 | Oct 21, 2024 | Jan 15, 2025 | $400 |
| 2--2023054449 | Sep 19, 2023 | Oct 16, 2023 | $400 |
| 2--2022051528 | Sep 13, 2022 | Nov 17, 2022 | $800 |
| 2--2021033170 | Jul 13, 2021 | Aug 10, 2021 | $400 |
Inspection history
12 visits, newest first
Aug 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over fully cooked chicken at reach in cooler on cook line. Raw shrimp over sauces at walk in cooler. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced pork (52F - Cold Holding) Observed overstocked above fill line on pan at flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator cut portion in half and placed in lower portion of cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cut cabbage (79F - Hot Holding) Observed sitting on counter by wok station. Per operator, out of temperature for approximately 30 minutes. Operator returned product to cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ambient temperature: crispy chicken (124F - Cooling) at 12:21; cooling since 12:06 - 113F at 12:53 At current rate of cooling product will not reach 70F within 2 hours. Operator placed product in freezer to quick chill.
Show the remaining 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer.
Serving utensil not provided for each food item at self-service salad bar/buffet. Sushi station has approximately 12 different rolls with raw and cooked items and only two tongs.
Food stored on floor. Cooking oil and soy sauce stored on floor in kitchen.
Feb 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority0 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw salmon over wasabi at reach in cooler in prep kitchen area, raw ground pork not in commercial packaging over fully cooked krab sticks at walk in freezer. Operator stored all products 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. Observed Raw chicken over raw salmon, both products not in commercial packaging at walk in freezer. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall 2 door cooler by wok station: cooked vegetable egg roll (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator moved product to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. on shelf by wok station: tempura chicken (122F - hot holding) Per operator, out of temperature for approximately 20 minutes. Advised operator to use time control. Advised operator to place time mark for remaining 3 hours 40 minutes.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose fitting with hose attached at two compartment sink in dish machine area.
Food stored on floor. Brewed iced tea, duck sauce stored on floor in kitchen.
Stored food not covered. Rice stored uncovered in dry storage area.
Time/temperature control for safety food thawed in an improper manner. Chicken and pork thawing at ambient temperature in kitchen. Operator placed products in cooler.
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Dented cans of strawberry glaze present. See stop sale.
Employee switched from working with raw beef to ready-to-eat food on the buffet line without washing hands. Employee went to wash her hands.
Nonfood-grade to go bags used in direct contact with salmon in walk in freezer. Operator removed bag.
Raw shrimp stored over cooked rice in a walk in freezer - not all products commercially packaged. Operator removed rice.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Soap dispenser at handwash sink not working/unable to dispense soap in prep area. Operator provided soap.
Cook beverage container on a food preparation table at cook line. Cook removed.
Cook drinking at cook line in a food preparation or other restricted area.
Employee personal salmon not properly identified and segregated from food to be served to the public in walk in freezer Operator segregated.
In-use scoop in non-time/temperature control for safety food not stored with handle above top of corn starch within a closed container. Operator removed.
Stored wontons not covered in walk in freezer. Operator covered.
Working containers of corn starch removed from original container not identified by common name in dry storage. Operator labeled.
Dec 4, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate6 Basic
Show 12 findings ▾
2 Dented cans present. 1 can of pineapple and one can of strawberry glaze.See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon store over cooked chicken. Operator removed salmon.
Raw fish stored over ready-to-eat egg rolls in a freezer - not all products commercially packaged. Operator reorganized.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (62F - Cold Holding) for less than 2 hours on top shelf at kitchen back wall, establishment holding rice at room temperature. Operator stated rice was removed from walk in cooler 2 hours ago. Operator placed rice back in walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Vegetables hot holding 110-112F on hot buffet for less than 2 hours. Vegetables were cooked 2 hours ago and hot held in a double pan. Operator removed secondary pan and reheated vegetables to 175F.
No paper towels or mechanical hand drying device provided at handwash sink across from back door. Operator provided.
Cooked ribs stored on floor in kitchen. Ice cream stored on floor on the walk in freezer. Operator placed items on shelf.
Ice buildup in walk-in freezer.
Open dumpster lid.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at room temperature on prep table in rear kitchen. Operator placed under running water.
Wet wiping cloth in back kitchen not stored in sanitizing solution between uses. Operator placed in sanitizer bucket.
Wet wiping cloths used for occasional spills on rear prep table not clean. Operator placed in sanitizer bucket.
Oct 22, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 21, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
Employee washed hands with no soap. Server went from dirty dishes to making sodas without using soap while washing her hands. Server washed her hands with soap.
Raw animal food not separated from ready-to-eat food during preparation. Raw chicken being prepped on prep table with a bag of onions on shelf beneath. Chicken juices could be dripping on onions.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over mayonnaise in reach in cooler in prep area. Operator removed salmon
Time/temperature control for safety sushi rolls 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 was 10 minutes ago. Second round of sushi rolls on buffet not time marked. Operator time marked.
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. Chlorine sanitizer in prep area 200+pom. Operator set up fresh solution at 75ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ribs 12:20 (118F-124F - Cooling); chicken 12:40 (100F - Cooling);); ribs 1:40 (95F - Cooling); chicken 1:40 (90F - Cooling); Ribs and chicken both cooling for too long at room temperature in prep area. Foods were not placed early enough into cooler, as evidenced by not cooling fast enough to reach 70F within two hours. Operator placed ribs and chicken in walk in freezer for quick cooling. Rice Noodles 1:40(67F - Cooling) rice noodles 1:00 water added @11:00 (75F cooling) in reach in cooler on cook line. Noodles in deep bus bin. At this rate rice noodles will not reach 41F within 4 hours. Operator filled bus bin with ice for quicker cooling.
Handwash sink used for purposes other than handwashing. Prep cook placed dirty cloth in hand sink to clean.
Spray bottle containing chlorine in not labeled. In dish area.
2 containers of sauce stored on floor in breaker room. Operator placed on shelf.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket on the floor in prep area under hand sink. Operator placed in another bucket.
Wet wiping cloth not stored in sanitizing solution between uses on prep table during chicken preparation. Operator placed cloth in sanitizer container.
Wet wiping cloths used for occasional spills of chicken juice/debris on prep table not clean.
Sep 17, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority3 Intermediate6 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 58F-60F, in reach in cooler across prep area. Cooked yesterday in a tightly covered deep container. 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. Rice 58F-60F, in reach in cooler across prep area. Cooked yesterday in a tightly covered deep container.
Employee drank then handled clean equipment sharpened his knife without washing hands. Employee went to wash his hands.
Employee washed hands with no soap. Employee drank then handled clean equipment sharpened his knife washing hands without soap Employee went to wash his hands with soap.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice 58F-60F, in reach in cooler across prep area. Cooked yesterday in a tightly covered and deep container.
Handwash sink used for purposes other than handwashing. Cook is draining a can of pineapple in sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Only sushi rice on written procedures. All sushi rolls are on time as well. Operator added entire sushi buffet to the list.
Cutting board has cut marks and is no longer cleanable in prep area.
Employee beverage container on a food preparation area over prep table. Employee removed.
Fly sticky tape hanging over a food preparation area in back kitchen across glass door cooler. Operator removed.
In-use wet wiping cloth/towel used under cutting board in prep area. Operator removed cloth.
Raw chicken stored on floor in prep area. Operator removed.
Stored cheese wontons not covered in walk in freezer. Operator covered.
Aug 22, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe shelled eggs above crabs. Operator moved the crabs to upper shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe Flip top refrigerator; shrimp (48F - Cold Holding) due to over filling. Operator removed the over filled shrimp. **Corrective 2) observe cut cabbage (81F - Cold Holding). Operator put back in refrigerator.Action TakenCorrective Action TakenRepeat ViolationAdmin Complaint**
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.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe pork rib at 2:56 with 2 hours (105F - Cooling at 3:13 104F); due to being in deep plastic bus pans and covered, Operator place in sheet pans to cool correct.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observe on plan only sushi but the whole buffet is on time.
Spray bottle containing toxic substance not labeled. Observe purple substance in unlabeled spry bottle. Operator label spray bottle.
Food stored on floor. Observe plastic bottles of oil on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe hoods soiled with grease.
Apr 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler x Raw salmon over cut potatoes- operator moved potatoes.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - cooked pork (53F - Cold Holding); marinated chicken (48F - Cold Holding); marinated pork (54F - Cold Holding) operator states not portioned or prepared today held in top unit of make table under 4 hours - operator moved to walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Pink mold on ice bin flange.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in container of cooked noodles - operator removed,
Dec 13, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop in 83F water - operator removed.
Nonfood-grade bags used in direct contact with food. Walk in freezer - cooked pork in plastic to go bags - operator removed.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Hot line double door reach in - raw marinaded chicken wings (61F - Cooling) 3:00pm cooling since 1:30pm recheck 61F. Held in a deep plastic bus pan - operator moved to metal container and moved to freezer for quick chill.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stir fry station plates not inverted- operator inverted.
Sep 19, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
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. Repackaged raw chicken over repackaged raw beef - operator inverted.
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. butter (85F) sitting out at room temperature overnight and more than 4 hours - see stop sale.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed copy and reviewed with operator.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed copy to operator.
Food not stored at least 6 inches off of the floor. Walk in cooler - tubs of sauces on floor - operator moved to shelf.
Stored food not covered. Dessert trays of pastries not covered - operator removed.
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.