King BBQ
Last inspected: Mar 24, 2026
70
Score
Public records show nine inspections at King BBQ stretching back to 2022. Inspectors last stopped by on Mar 24, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things have been moving in the right direction, with the rolling count dropping from around 13 violations to closer to seven violations per visit.
Looking across the full record, “carbon dioxide/helium tanks not adequately secured” is the recurring theme, flagged four times.
Restaurants in Doral average 74, so King BBQ trails the local norm. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired October 1st 2025.
50-17-3
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees at cook line at not hair restraint. **Repeat Violation**
13-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter area.
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed at front counter area. **Repeat Violation**
21-38-4
70
Sep 5, 2025
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer bucket sr 200 ppm front counter area., manager provided new solution retested at 50 ppm. **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (49F - Cold Holding); chopped chicken (49F - Cold Holding) at reach-in cooler unit kitchen line, as per staff for lees than two hours, staff place d it back at reach in freezer unit for rapid cooling. **Corrective Action Taken**
03A-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed next to walk-in cooler entrance area. **Repeat Violation**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed some auxiliary cutting boards with marks not longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees engaged in food preparation at cook line and not hair restraints, staff placed hair net. **Corrected On-Site**
13-03-4
Basic - Floors not constructed to be easily cleanable. Observed some spots with grout missing in the rear of the kitchen floor area.
36-12-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at grill station at cook line
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation**
31B-04-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed at front counter area. **Repeat Violation**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Observed a container of salt and one of sugar as per manager unlabeled at storage area on the back.
02D-01-5
50
Mar 17, 2025
Routine - Food
7 minor violations.
View 7 violations
Plumbing Maintained; Sewage Disposal
FL-51
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
64
Nov 18, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Plumbing Maintained; Sewage Disposal
FL-51
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Proper Hot and Cold Holding Temperatures
FL-21
45
Aug 5, 2024
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw pig feet packed inside thank you bags over raw vegetables at RIF in the rear of kitchen. **Warning** - From follow-up inspection 2024-08-05: At time of callback inspection observed raw pig feet packed inside thank you bags over raw vegetables at RIF in the rear of kitchen. **Admin Complaint**
08A-17-6
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed raw pig feet packed inside thank you bags at RIF located next to 3CS . As for the operator is personal food. **Warning** - From follow-up inspection 2024-08-05: At time of callback inspection observed raw pig feet packed inside thank you bags at RIF located next to 3CS **Admin Complaint**
14-31-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked fish (120F - Hot Holding) at steam table. As per operator for less than two hours. Manager discarded the product. And cooked chicken (83F - Hot Holding) under prep area shelves. As per operator was Les than two hours ago. Operator moved product to the grill to reheat the product. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2024-08-05: Observed on 08/05/24 cooked chicken 107F, fried rice 122F, cooked sweet plantain 108F at front counter steam table. **Admin Complaint**
03B-01-6
Basic - - From initial inspection : Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on the floor at front counter. **Warning** - From follow-up inspection 2024-08-05: At time of callback inspection observed sanitizer bucket on the floor at front counter. **Time Extended**
21-44-1
Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. **Warning** - From follow-up inspection 2024-08-05: At time of callback inspection observed Interior of oven has accumulation of black substance/grease/food debris. **Admin Complaint**
22-08-4
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Observed deep grout cracks throughout the kitchen floor. **Warning** - From follow-up inspection 2024-08-05: At time of callback inspection observed deep grout cracks throughout the kitchen floor. **Admin Complaint**
36-12-4
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed raw pig feet packed inside thank you bags at RIC in the rear of kitchen not identified as persona food. As for the operator is personal food. **Warning** - From follow-up inspection 2024-08-05: At time of callback inspection observed raw pig feet packed inside thank you bags at RIF in the rear of kitchen not identified as persona food. **Admin Complaint**
08B-49-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Observed three tank rear kitchen unsecured. **Warning** - From follow-up inspection 2024-08-05: At time of callback inspection observed Carbon dioxide/helium tanks not adequately secured. Observed three tanks in the rear kitchen unsecured. **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2024-08-05: Walk-in cooler shelves with rust that has pitted the surface. **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed WIC shelves soiled lined and not easy to clean. **Warning** - From follow-up inspection 2024-08-05: At time of callback inspection observed WIC shelves soiled lined and not easy to clean. **Time Extended**
36-52-4
45
Jun 4, 2024
Routine - Food
6 critical violations. 1 major violation. 14 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked fish (120F - Hot Holding) at steam table. As per operator for less than two hours. Manager discarded the product. And cooked chicken (83F - Hot Holding) under prep area shelves. As per operator was Les than two hours ago. Operator moved product to the grill to reheat the product. **Corrective Action Taken** **Repeat Violation** **Warning**
03B-01-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw pig feet packed inside thank you bags over raw vegetables at RIF in the rear of kitchen. **Warning**
08A-17-6
High Priority - Nonfood-grade bags used in direct contact with food. Observed raw pig feet packed inside thank you bags at RIF located next to 3CS . As for the operator is personal food. **Warning**
14-31-5
High Priority - Food placed in contact with cardboard inside the container ( clean cut onions) Operator was informed the product should not be in contact with cardboard and must be thoroughly washes prior to cook it. **Corrective Action Taken** **Warning**
08B-27-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee at cook line touching the cooked chicken with bare hands. Operator and manage were informed that bare hand handling of food is prohibited. **Corrective Action Taken** **Warning**
09-01-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed orange chicken (1:45pm) (110/122F - Cooling); Orange Chicken (2:25pm) (105/98F - Cooling) At prep area shelves kitchen rear. The Temperature dropped 7/12 F within 40 minutes time. Operator moved the product to WIC for rapid cooling. **Warning**
03D-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed two new employees engaged in food preparation without health agreement signed. **Warning**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine kitchen rear. **Repeat Violation** **Warning**
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed three tank rear kitchen unsecured. **Warning**
51-11-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed inside WIC. **Repeat Violation** **Warning**
36-06-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed container stored not inverted at shelves under steam table. **Warning**
24-05-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed raw pig feet packed inside thank you bags at RIC in the rear of kitchen not identified as persona food. As for the operator is personal food. **Warning**
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed three employees without hair restraint. Operator provided new hair nets. **Corrected On-Site** **Repeat Violation** **Warning**
13-03-4
Basic - Floors not constructed to be easily cleanable. Observed deep grout cracks throughout the kitchen floor. **Warning**
36-12-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed utensil handle touching in corn starch. Staff place scoop with handle out the product. **Corrected On-Site** **Warning**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at cooking line cutting table. Staff removed the towels. **Corrected On-Site** **Repeat Violation** **Warning**
21-04-4
Basic - Interior of oven has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on the floor at front counter. **Warning**
21-44-1
Basic - Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed WIC shelves soiled lined and not easy to clean. **Warning**
36-52-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) at serving counter area. Staff prepared a new solution Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site** **Warning**
21-07-4
18
Jan 24, 2024
Routine - Food
5 critical violations. 2 major violations. 12 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crispy chicken (94 F - Cold Holding), raw breaded chicken (50 F - Cold Holding).
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Observed crispy chicken (94 F - Cooling ) according to manager cooling for more than 4 hours, breaded chicken (50 F - Cold Holding) stored in reach in cooler done yesterday.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over pre-cooked pork egg rolls in reach in cooler in kitchen. Manager removed fish and stored correctly. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Observed container of raw chicken stored over unwashed vegetables in walk in cooler.
08A-04-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed crispy chicken (94 F - Cooling ) according to manager cooling for more than 4 hours,
03D-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed scrub pad in hand wash sink in kitchen. **Repeat Violation**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed 5 containers of crispy chicken with no labels. As per manager, crispy chicken was prepared the previous day.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine bin soiled located at entrance of establishment.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored in bucket of flour. Manager removed bowl. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled located in kitchen. **Repeat Violation**
23-24-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed cardboards used as a anti-slip measure location inside the walk in cooler and front counter. **Repeat Violation**
36-06-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed two cutting boards grooved and no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed 3 employees cooking and prepping food with no hair restraint. Manager provided hair restraints. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Observed 3 plastic jugs of oil stored on floor in kitchen and containers of flour stored on the floor in prep area. **Repeat Violation**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloths under cutting cowards on kitchen table and prep table in the back room near walk in cooler. **Repeat Violation**
21-04-4
Basic - Stored food not covered. Observed container of egg noodles stored in walk in cooler not covered. **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed box of French fries thawing in ambient temperature. Manager removed box. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths to stored in sanitizer solution on prep table near walk in cooler. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed containers with rice and flour not labeled.
02D-01-5
21
Jun 29, 2023
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed containers with cut cabbage (62F - Cold Holding) on front counter preparation area, according to manager out for about 40 minutes. Manager moved cut cabbage container to reach in cooler for rapid chilling **Corrected On-Site**
03A-02-5
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed container of raw fish stored over container of potatoes salad in walk in cooler. Manager stored fish on shelf under potato salad. **Corrected On-Site**
08A-14-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 10/01/2022 **Admin Complaint**
50-17-3
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed cleaning sponge inside hand wash sink next to 3 compartment sink. Manager removed sponge from inside hand wash sink. **Corrected On-Site**
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Food stored on floor. Observed cooking oil plastic containers stored on the floor at kitchen.
08B-38-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle inside, ice machine in preparation area. Employee removed ice scoop, and stored properly . **Corrected On-Site**
10-08-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed cloth under cutting board in kitchen.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed food debris at oven in kitchen.
22-08-4
Basic - Stored food not covered. Observed container with cooked potatoes no cover inside walk in cooler. Manager put a lid In potatoes container. **Corrected On-Site**
08B-12-5
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on the floor at kitchen. Manager stored sanitizer solution bucket more than six inches above the floor. **Corrected On-Site**
21-38-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed handle of walk in cooler soiled.
23-24-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed in walk in cooler and cooking line, soiled cardboard on the floor.
36-06-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at preparation area.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
29
Jul 26, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed potato salad in walk in cooler prepared previous day with no date mark. Manager placed date mark on salad **Corrected On-Site**
02C-02-5
Basic - Current Hotel and Restaurant license not displayed. Observed expired license displayed
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphones on prep tables. Manager removed **Corrected On-Site**
40-06-5
Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled storage racks in back kitchen
23-03-4
74
Frequently Asked Questions
When was King BBQ last inspected?
The most recent health inspection at King BBQ on file is from Mar 24, 2026. The public record contains nine inspections in total.
What is the most common violation at King BBQ?
Across the inspection record, “carbon dioxide/helium tanks not adequately secured” has been cited four times, more than any other issue at King BBQ.
How does King BBQ compare to other restaurants in Doral?
King BBQ most recently scored 70 out of 100, which is lower than the Doral average of 74.
Has King BBQ's inspection record improved over time?
Yes. Recent inspections at King BBQ have averaged around seven violations per visit, down from roughly 13 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at King BBQ means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is King BBQ inspected?
Based on the inspection history on file, King BBQ is inspected around two times per year on average.
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