KINGDOM BUFFET
4335 LAKE WORTH RD · LAKE WORTH · Palm Beach County · FL 33461
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
25 full violation description(s) documented by the inspector during this visit.
High Priority 12
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook put gloves on and started working with food before washing hands; educated; operator asked cook to wash hands; **Corrected On-Site**
12A-29-4High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees wearing gloves touched garbage can by moving it to a different place; preceded to marinated chicken afterwards; gloves not changed; Educated ; employees changed gloves and washed hands; **Corrected On-Site**
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw shrimp over wantons – all not commercially packaged in walk-in freezer; operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-04-5High Priority – Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed iceberg lettuce in walk-in cooler; reversed ; **Corrected On-Site**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Food beef container stored inside the raw beef container in reach in cooler at cook line; operator stored cooked beef on the bottom of the cooler ; Raw shell eggs stored on top of chopped carrots and onions in reach in cooler ; Raw pork over cut carrots and onions in walk-in cooler; Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee with spiked gloves started washing hands with soup without removing the gloves; dried gloves hands with paper towel and returned to work with food; Educated ; operator asked employee to change gloves and wash hands; **Corrected On-Site**
01B-03-5High Priority – Stop Sale issued due to adulteration of food product. Shells crabs shucked onsite used to serve food more than once. Crab meat removed from shells after cooking; shells frozen and reused with imitation crab filling and baked in the oven and served on hot buffet; See Stop Sale **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold buffet :potato salad (43-55F – Cold Holding); pasta salad (42-46F – Cold Holding) boiled eggs (42-46F – Cold Holding) all foods at cold holding buffet; foods not prepared or portioned today; foods out of temperature for approximately 2 hours; foods overstocked or placed in shallow pans; operator decided to add foods on 4 hour form; to be discarded at 2:30 pm; **Corrective Action Taken**
03F-02-5High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- sushi rolls; seafood salad; beans;shredded lettuce, tomato salad no time mark at cold buffet line; as per operator food on time since 10:30; operator time marked; **Corrected On-Site**
03D-06-5High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut tomatoes (50-51F – Cooling)at 12:25 to 51 F at 12:58 since 10:30 ;in glass door cooler by walk-in cooler; at this rate food will not reach 41 F or below; food moved to walk-in cooler to property cool;
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potato skins (116F – Hot Holding); dumplings (116F – Hot Holding); cooked eggs (90F – Hot Holding) in hot buffet line; as per operator foods out of temperature for approximately 1 hours; food stored in shallow pans and not covered; Operator took back in the kitchen to reheat to 165 F ; **Corrective Action Taken**
41-10-4High Priority – Toxic substance/chemical improperly stored. Degreaser bottles next to sheet pans under prep table and next white vinegar at dry storage area; Removed **Corrected On-Site**
Intermediate 3
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line **Repeat Violation**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing- Brillo stored inside handwash sink at cook line Removed **Corrected On-Site** **Repeat Violation**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked- on cole slaw and fried chicken in walk-in cooler; foods cooked on Saturday; operator dated; **Corrected On-Site**
Basic 10
36-73-4Basic – Floor soiled/has accumulation of debris- in the room used to stored seasonings and flour. **Repeat Violation**
08B-38-4Basic – Food stored on floor-buckets with potatoes on the floor in walk-in cooler; Buckets of soy sauce and seasoning on the floor by cook line ; Stored properly **Corrected On-Site** **Repeat Violation**
38-07-4Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers- lights in dry food storage area at the back of the kitchen
36-64-5Basic – Objectionable odors in bathroom or other areas of the establishment- at hostess stand by restrooms and women bathrooms;
14-38-4Basic – Several food storage containers cracked and broken broken in walk-in cooler;
25-39-4Basic – Shells crabs shucked onsite used to serve food more than once. Crab meat removed from shells after cooking; shells frozen and reused with imitation crab filling and baked in the oven and served on hot buffet; See Stop Sale
42-03-5Basic – Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.- with foods in dry storage Advised to store properly
08B-12-5Basic – Stored food not covered- sweet and sour chicken in walk-in cooler Advised operator to cover;
22-16-4Basic – Walk-in cooler and reach in coolers at cook line shelves have accumulation of soil residues.
21-07-4Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm); at cook line; operator corrected to 100 ppm; **Corrected On-Site**
Inspector observations synchronized from DBPR on October 21, 2026 1:13 PM.
Violation category totals
1 observation(s)
1 observation(s)
4 observation(s)
5 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.