King Chef
1 Westward Dr Bay #3, Miami, FL 33166 · Permanent Food Service · License 2333557
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection1 high priority (no follow-up needed), 1 intermediate, 17 basic (8 repeats); basic violations cost 12 at most-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 5, 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.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee placed gloves without washing hands first, instructed employee on proper method.
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed soiled cutting boards at kitchen.
Basic17
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Repeat violation
Equipment in poor repair.
Observed gaskets in disrepair at kitchen.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Repeat violation
Reach-in cooler shelves with rust that has pitted the surface.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed microwave interior soiled.
Reach-in cooler interior/shelves have accumulation of soil residues.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hood filter soiled at cook line. Observed gaskets soiled at kitchen. Observed handsink soiled.
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
Repeat violation
Code 33, Garbage and refuse: Storage area not maintained clean and organized.
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: Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall soiled throughout kitchen.
Repeat violation
Ceiling/ceiling tile shows damage or is in disrepair.
Observed ceiling tiles showing water damage at seating area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling vents and ceiling tiles soiled throughout kitchen.
Repeat violation
Ceiling tile missing.
Observed tile missing by walk in cooler.
Floor soiled/has accumulation of debris.
Observed floor soiled throughout kitchen.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.