King China Buffet
5841 Lake Worth Road, Greenacres, FL 33463 · Permanent Food Service · License 6012010
What drove the grade
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection3 high priority (1 repeat), 2 intermediate (1 repeat), 11 basic-38
- Administrative complaint on Sep 23Counts in full until a follow-up finds the problems fixed-20
- Safety score42
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 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee touching shirt and apron and then handled cleaned food utensils and fry basket of cooked fries at fryer in kitchen.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee handling personal cell phone at cookline and then handled cleaned utensils to cook fried rice at the wok immediately afterwards without first handwashing.
Repeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours.
Per operator clear plastic shrink wrap on bamboo rollers for sushi is changed every two to three days.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed cooked chicken in walk in cooler, cooked yesterday at 11:30a with no date marking.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface of can opener soiled with food debris, mold-like substance or slime on storage rack in kitchen.
Basic11
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed two large containers of dry rice on rack in dry storage area, stored uncovered.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed scoop handle in direct contact with rice in rice storage container in dry storage area.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed personal employee drinks stored on shelf above rice and next to baking powder and lemon juice for the public. Operator removed drinks.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
1. Observed walk in cooler door gasket torn. 2. Observed torn door gasket at three door reach in cooler opposite cookline in kitchen.
Code 22, Food-contact surfaces clean and sanitized: Interior of southbend oven has accumulation of black substance/grease/food debris at cookline in kitchen.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1. Large chest freezer door gasket in prep area. 2. Hood filters at cookline in kitchen. 3. Door gaskets at three door reach in cooler opposite cookline in kitchen.
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Observed cleaned cutting boards stored on rusted and spiked plumbing fixtures under triple sink in prep area.
Code 35, Insects, rodents, pests and animals: Screening is not 16-mesh to the inch at both back exit doors leading to kitchen and prep areas.
Code 36, Floors, walls, ceilings and ventilation: Observed soiled cardboard used on floor in walk in cooler and kitchen as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop stored on floor next to reach in freezer in kitchen. Operator removed.
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.
- 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.