RICE KING
1225 45 ST #503, West Palm Beach FL 33407 · 917.353.0695
Last inspected Mar 2, 2026 · 7 visits since August 2023
SEP 24
MAR 25
JUN 25
SEP 25
MAR 26
▼ IMPROVING
5 inspections trending up, 33 points better than where it started.
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. Emailed one
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024065473 | Sep 10, 2024 | Dec 5, 2024 | $200 |
| 2--2022002123 | Dec 1, 2021 | Feb 11, 2022 | $400 |
| 2--2021037017 | Jul 7, 2021 | Sep 17, 2021 | $200 |
Inspection history
7 visits, newest first
Mar 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen put on gloves and began preparing food for customers without washing hands. Operator discussed with employee who then washed hands and changed gloves.
Raw animal food (raw shell eggs/raw chicken) stored in top portion of make table over ready-to-eat food (sauces) in bottom portion of make table - no complete physical barrier between top and bottom. Operator moved raw items to right side of make table with no ready to eat items below.
Visibly soiled dry wiping cloth in use on cook line. Operator removed soiled wiping cloth.
Sep 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Show 1 finding ▾
Portable fire extinguisher gauge in red zone. For reporting purposes only. At the entrance to the kitchen, the silver extinguisher is in the recharge zone.
Jun 24, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 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 handled soiled equipment and utensils while rinsing at triple sink and then handled clean equipment and utensils at cook line to prepare food for customers without washing hands. Operator discussed with employee who then washed hands.
Raw animal food (chicken) stored in top portion of flip top cooler make table over ready-to-eat food (cooked noodles) in bottom portion of make table - no complete physical barrier between top and bottom. Operator moved cooked noodles to other side of cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw chicken stored over ready to eat sauces. Operator moved raw chicken to bottom shelf.
Mar 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee hand unwashed broccoli at triple sink then began handling clean utensil at wok whilst prepare food; no hand wash. Employee washed hands.
Raw animal food stored over or with unwashed produce. At walk in cooler: raw chicken stored over box with unwashed cabbage. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cooked rice (55F - Cold Holding) As per operator, stored 10 mins outside cooler on counter. Not prepped or portioned today. Operator placed inside cooler to quick chill. At cook line, on prep table: fresh garlic and oil mixture (73F - Cold Holding) As per operator, stored since 1 hour. Not prepped or portioned today. Operator placed inside cooler to quick chill.
Food stored on floor. Jug with oil stored on floor under table with rice warmers.
Sep 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. At Cookline; Employee handled raw beef then proceeded to handled clean utensils to serve meals without washing hands. Discussed with operator who then educated employee. Employee washed hands
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At Reach in Cooler below flip top; Cooked spaghetti stored below raw chicken held in flip top above. Cooler has no physical separation between top and bottom. Educated operator who removed
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Reach in freezer; Raw open beef over ready to eat vegetable wraps. Discussed with operator who then removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.At Reach in Cooler; sprouts (60F - Cold-Holding) Per operator Not prepared or portioned today Per operator stored for approximately an hour Advised operator who removed to move quick chill
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Certified food manager lacks knowledge of the six reportable food borne illnesses. Emailed Big 6 poster
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. Operator did not provide any written procedure. Emailed to operator
Dec 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fresh garlic and oil 70 f started at 11 am as per manager longer than 4.5 hours. Explained to manager. He discarded and brought another batch from walk in cooler fresh garlic and oil 40 f
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic and oil 70 f started at 11 am as per manager longer than 4.5 hours. Explained to manager. He discarded and brought another batch from walk in cooler fresh garlic and oil 40 f
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. Emailed one
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom
Exterior door has a gap at the threshold that opens to the outside. Back door
Outer openings not protected with self-closing doors. Back door
Screening is not 16-mesh to the inch. Metal screen door
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Flour and salt containers on the shelf. Manager labeled.
Aug 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food......raw chicken above sauce in walk in cooler. Operator properly stored.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...egg rolls date marked 7/21 at reach in cooler stop sale issue. Employee discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition..... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...egg rolls date marked 7/21 at reach in cooler
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.