KING'S SUPER BUFFET

Name: KING'S SUPER BUFFET
Address: 4270 OKEECHOBEE BLVD, WEST PALM BEACH, FL, 33409, US
Rating: 79.1

4270 OKEECHOBEE BLVD, WEST PALM BEACH, FL 33409

License #6013433

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

79.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

KING'S SUPER BUFFET in WEST PALM BEACH currently holds an InspectFL Health Score of 79.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 28, 2026. Across those visits, inspectors documented 23 total violations — 13 critical, 5 major, 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

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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
[06-01-5] Time/temperature control for safety food thawed in an improper manner. At kitchen, shrimp thawing in standing water. Operator removed.
[31B-02-4] 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.
[53B-11-4] Records/documents for required employee training appear to be falsified. Some employee training appear to be falsified.
[35B-09-4] Screen in door torn/in poor repair. At kitchen 2 exit doors screen torn.
[14-86-1] 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.
[12B-07-4] 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.
[41-10-4] Toxic substance/chemical improperly stored. At cook line flip top cooler, bottle of glass cleaner stored over prep table. Operator removed.
[03D-02-5] 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.
[08A-05-6] 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.
[01B-02-5] 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.
[22-41-4] 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.

Administrative complaint recommended
[06-01-5] 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.
[03A-02-5] 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.
[12A-25-4] 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.
[53B-11-4] Records/documents for required employee training appear to be falsified.
[41-10-4] Toxic substance/chemical improperly stored. Chemical spray bottles stored over food and clean utensils at cookline.- operator removed.
[08A-20-5] 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.
[35A-06-4] 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.
[01B-14-4] 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.
[03B-01-6] 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.

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