KING'S SUPER BUFFET

Name: KING'S SUPER BUFFET
Address: 7101 W OAKLAND PARK BLVD, LAUDERHILL, FL, 33313, US
Rating: 92

7101 W OAKLAND PARK BLVD, LAUDERHILL, FL 33313

License #1619546

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

92 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

KING'S SUPER BUFFET in LAUDERHILL currently holds an InspectFL Health Score of 92 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on October 15, 2025. Across those visits, inspectors documented 21 total violations — 7 critical, 3 major, 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, utensil stored in standing water 78F. Operator removed utensils.
[14-69-4] 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.
[29-11-4] Water leaking from pipe and/or faucet/handle. At walk in freezer, water leaking from pipe.
[41-15-5] 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.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen, floors unsealed with visible concrete.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At dish area, clean pans stored, not properly air dried. Wet nesting.
[02C-02-5] 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.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen, ice machine with mold like substance.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. At rear of kitchen, ceiling tiles damaged or in disrepair.
[03A-02-5] 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.
[12A-20-4] 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.

Emergency order recommended
[11-27-4] 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.
[35A-04-4] 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.
[40-06-5] 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.
[31B-04-4] 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.
[03A-02-5] 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.
[08A-05-6] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with grease on expo line, in kitchen.
[08B-38-4] Food stored on floor. Observed buckets of sauce stored on floor inside walk in cooler.
[21-04-4] 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.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed can of cheddar cheese dented on can storage rack in kitchen. See Stop Sale.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse