King's Super Buffet
7101 W Oakland Park Blvd, Lauderhill, FL 33313 · Permanent Food Service · License 1619546
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 8 routine inspection4 high priority (fixed on the spot), 1 intermediate, 10 basic (3 repeats); basic violations cost 12 at most-27
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
Observed same Manager - Ying Pan
More time given
Basic4
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters cleaned. Behind cooking equipment still soiled with grease.
More time given
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed same.
More time given
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed same.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed same.
More time given
- First visitJul 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
victory reach In cooler - cooked mussels (48°F - Cold Holding); shredded cheese (47°F - Cold Holding); cooked pork ribs (56°F - Cold Holding). Per operator items were in cooler for less than 2 hours . Operator stated that the cooler was unplugged unknowingly. Operator placed items walk in cooler for quick chill.
Fixed on the spot
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.
No time stamp for sushi rice using Time as a public health control. Per operator item made approximately one hour ago. Operator time stamped 12:00 pm at time of inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
1. Walk in cooler #2 raw pork over cooked mussels 2. Flip top at cook line , raw shrimp stored over cooked noodles. Operator removed and stored raw shrimp to the lower shelf. 3. Raw salmon stored over ready to eat sushi sea weed salad . Operator removed and stored raw salmon to the lower shelf.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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. Observed dish machine sanitizer reading 0ppm chlorine . Advised operator to discontinue the use of dish machine and set up triple sink to sanitize dishes until dish machine is repaired. Triple sink was set up reading chlorine 100 ppm.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager - Ying Pan
Basic10
Code 08, Food protection and cross-contamination: Food stored on floor.
1. In kitchen , bottle of oil stored on floor . 2 . At front counter cases of sodas stored on floor. Operator elevated during the inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Wait station reach in cooler. Cup with no handle used to dispense tea. Operator discarded during the inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
1. Both walk in coolers selves soiled. 2. Reach in cooler next to cooling rack at cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine in dish washing area. Operator cleaned during the inspection.
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1. Hood filters soiled with grease. 2. Behind cooking equipment at cook line soiled with grease.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
At wait station forks not stored inverted. Operator inverted during the inspection.
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Hand washing sink opposite wall in cooler - water leaking from faucet.
Repeat violation
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Throughout kitchen .
Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
Observed on dry storage rack opposite cook line, drill stored over container of flour. Operator removed drill and stored away from food.
Fixed on the spot
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.