Empire King INC
2491 10 Ave N, Lake Worth, FL 33461 · Permanent Food Service · License 6006470
What drove the grade
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection1 high priority (no follow-up needed), 1 intermediate (fixed on the spot), 2 basic-7
- Safety score93
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 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 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee wearing gloves handle trash can and then immediately begin to handle single service food storage containers without first changing gloves and washing hands. Reviewed handwashing requirements with operator.
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Cooked pork date marked 8/11 at prep area reach in cooler. Per operator, item was previously frozen and has been thawed for 1 day. Operator applied thaw date.
Fixed on the spot
Basic2
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed 1 dead roach on floor near prep area handwashing sink. Observed 1 dead roach on floor near restroom. Operator discarded and sanitized surface.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Heavy build up of grease and food debris underneath cook line equipment.
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.