Kingdom Buffet
240 N Congress Ave, Boynton Beach, FL 33426 · Permanent Food Service · License 6013491
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 Aug 13 routine inspection3 high priority (fixed on the spot, 3 repeats), 3 intermediate (1 fixed on the spot), 1 basic (1 repeat)-25
- Administrative complaint on Aug 13Counts in full until a follow-up finds the problems fixed-20
- Safety score55
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 visitAug 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
diced pork (52°F - Cold Holding) Observed overstocked above fill line on pan at flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator cut portion in half and placed in lower portion of cooler.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
cut cabbage (79°F - Hot Holding) Observed sitting on counter by wok station. Per operator, out of temperature for approximately 30 minutes. Operator returned product to cooler.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw fish over fully cooked chicken at reach in cooler on cook line. Raw shrimp over sauces at walk in cooler. Operator stored products properly.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
ambient temperature: crispy chicken (124°F - Cooling) at 12:21; cooling since 12:06 - 113°F at 12:53 At current rate of cooling product will not reach 70°F within 2 hours. Operator placed product in freezer to quick chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Serving utensil not provided for each food item at self-service salad bar/buffet.
Sushi station has approximately 12 different rolls with raw and cooked items and only two tongs.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
For chlorine sanitizer.
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
Cooking oil and soy sauce stored on floor in kitchen.
Fixed on the spotRepeat violationAdministrative complaint
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.