King Chef

1833 N Pine Island Rd, Plantation, FL 33322 · Permanent Food Service · License 1620466

Official report

out of 100

Grade F

Safety score 53 of 100

Latest visit: Jul 23, 2026

What drove the grade

Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.High priority, repeat · 9 other violations

How the score was calculated

Starting score100
Violations at the Jul 23 routine inspection
4 high priority (3 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot), 3 basic
-27
Administrative complaint on Jul 23
Counts in full until a follow-up finds the problems fixed
-20
Safety score53

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

10 violations found

First visitJul 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
- 4 High priority
- 3 Intermediate
- 3 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Flip Top- ; Cooked Pasta (68°F - Cold Holding); Cooked Shrimps (41-50°F - Cold Holding) Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Observed cooked Pasta stored on top of another pan and cooked shrimps container overfilled. Manager removed and stored in lower reach in cooler to quick chill.
  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) Containers of raw shrimps stores above uncovered container of cooked chicken in walk in cooler. 2) Container of raw pork stored above container of sauce in walk in coo,er. 3) Container of raw shrimps stored above container of sauce in walk in cooler. Manager inverted during inspection.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee began working with food after returning from supermarket handling clean equipment, cooked foods and clean utensil without washing hands.
  Reviewed proper handwashing procedures. Employee washed hands correctly.
  Fixed on the spot
  Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee engaged in food preparation after putting on hairnet and then proceeded to get a clean container to store cooked food without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly
  Repeat violationAdministrative complaint
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  Educate operator.
- Code 31, Handwash sinks and supplies: No paper towels provided at both handwash sinks.
  Operator bought paper towels during inspection.
  Fixed on the spot
  No soap provided at handwash sink.
  Next to Triple sinks in kitchen. Provided during inspection.
  Fixed on the spot
Basic3
- Code 08, Food protection and cross-contamination: Stored food not covered .
  Containers of cooked Egg rolls and cooked chicken not covered in walk in cooler.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employee put on hairnet during inspection.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters soiled.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.