King's Grill

9289 Sheridan St, Hollywood, FL 33024 · Permanent Food Service · License 1624066

Official report

out of 100

Grade B

Safety score 88 of 100

Latest visit: Jul 23, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 5 other violations

How the score was calculated

Starting score100
Violations at the Jul 23 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 3 basic
-12
Safety score88

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul232026

Routine inspection

6 violations found

First visitJul 23, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
- 3 High priority
- 3 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: 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°F to 41°F within 6 hours. In 4 drawer low boy cooler on cook line, Cooked Chicken (48°F - 51°F - Heated Cooling), per operator, food not prepped or portioned today. Food held in cooler overnight. Food was discarded. See Stop Sale.
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  In 4 drawer low boy cooler on cook line, Cooked Chicken (48°F - 51°F - Heated Cooling), per operator, food not prepped or portioned today. Food held in cooler overnight. Food was discarded. See Stop Sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw ground beef patties stored over frozen French fries in reach in freezer in back room. Operator moved raw meat to bottom shelf.
  Fixed on the spot
Basic3
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Bowls of raw , sliced tomatoes stored uncovered in reach in cooler / top freezer in kitchen. Operator covered food.
  Fixed on the spot
  Food stored on floor.
  Gallon of oil stored on floor at cook line Raw. Operator removed oil from floor.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl without handle stored in pot of white rice in reach flip top lower shelf. Bowl was removed from rice.
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.