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Name: KING'S SUPER BUFFET License Number: SEA6013433
Rank: Seating License Expiration Date: 12/01/2022
Primary Status: Current Secondary Status: Active
Location Address: 4270 OKEECHOBEE BLVD

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 05/31/2022 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
6 4 12
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
22-20-5    Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
32-04-4    Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom
32-12-5    Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom
35A-03-4    Basic - Dead roaches on premises. 1 dead on floor by hot buffet station in dining room. Manager cleaned. **Corrected On-Site**
08B-49-4    Basic - Employee personal food not properly identified and segregated from food to be served to the public. Soda can stored with cut broccoli. Manager removed the can. Broccoli will be cooked. **Corrective Action Taken**
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside. Both doors.
36-73-4    Basic - Floor soiled/has accumulation of debris. Throughout under the equipments
36-17-5    Basic - Floor tiles missing and/or in disrepair. In the kitchen
23-03-4    Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves and fan guards, hand sink paper towel dispenser on cook line.
06-01-5    Basic - Time/temperature control for safety food thawed in an improper manner. Squid thawing at room temperature on three compartment sink drain board. Temperature 33-34. Explained.
08B-17-4    Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapples stored over cut ham in walk in cooler. Manager rearranged. **Corrected On-Site**
29-03-4    Basic - Water draining onto floor surface. From walk in cooler evaporator.
03D-02-5    High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta 49-55 cooling overnight, dumplings 46 cooling overnight
03D-01-5    High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked chicken 107 at 11:53 as per manager cooling 1 hour, second temperature 89 at 1:30 pm
01B-01-4    High Priority - Dented/rusted cans present. See stop sale. Severely dented can of Hunts tomato ketchup 7 lb 2 oz
35A-05-4    High Priority - Roach activity present as evidenced by live roaches found. 1 live on chest freezer at hibachi station.manager killed. 14 live in box of white plastic trash bags. box on bottom shelf of prep table at hibachi and sushi station. Manager killed some and removed the box from the establishment **Corrective Action Taken**
01B-02-5    High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked chicken 107 at 11:53 as per manager cooling 1 hour, second temperature 89 at 1:30 pm ( heated not cooled 135 to 70 f within 2 hours. ) Pasta 49-55 cooling overnight, dumplings 46 cooling overnight
03A-02-5    High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. second container of raw chicken 50, third container of raw chicken 60 ( container was removed from cooler to cook chicken) raw beef 53, mussels 42-46 ( stored right next to sliding glass door in upright cooler ) tilapia 45-47 ( as per chef he removed the container to cook fish ) , **Repeat Violation** **Admin Complaint**
31A-09-4    Intermediate - Handwash sink not accessible for employee use at all times. Water bucket stored in hand sink at server station. Dumping ice in another server station hand sink.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In employee restroom
31B-03-4    Intermediate - No soap provided at handwash sink. Employee restroom
02C-02-5    Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sushi fish in sushi bar refrigerator.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright 2007-2010 State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.