Kingsburg Asian Cuisine
9819 S Military Trail Ste E, Boynton Beach, FL 33436 · Permanent Food Service · License 6006051
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F...chicken 49°F, shrimp 47°F , pork 48°F, beef 48°F, bean sprouts 47°F in flip top reach in cooler, dumplings 71°F, pork 69°F in ice bath at expo line .
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection1 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot)-10
- Safety score90
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 visitSep 24, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...chicken 49°F, shrimp 47°F , pork 48°F, beef 48°F, bean sprouts 47°F in flip top reach in cooler, dumplings 71°F, pork 69°F in ice bath at expo line .
Food not prepped or portioned today food being held less than 4 hours . Employee discarded expo line food and ice bath reach in cooler food.....soup 45°F , sauce 45°F at walk in cooler , food not prepped or portioned today , food being held less than 4 hours . Employee opened inside walk in freezer door cooling fast. Temperature reached 43°F during inspection.
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade .
Employee cleaned.
Fixed on the spot
Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink at server station .
Handwash sink used for purposes other than handwashing...some food evidence in handwashing sink at kitchen.
Employee cleaned.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.