King Chef
Last inspected: Jan 27, 2026
45
Score
King Chef has been inspected 10 times since 2022. King Chef was last inspected on Jan 27, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up more issues than earlier ones, averaging around six violations lately compared to roughly three violations before.
“Ready-to-eat” accounts for the largest share of issues, appearing two times across the record.
King Chef's latest score of 45 falls below the Plantation average of 77. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
2
Critical latest
1
Major latest
6
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
45
Oct 22, 2025
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
45
Oct 17, 2025
Routine - Food
No violations found.
100
Jan 28, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed ready to eat pork ribs stored in non food grade bag in reach in cooler next to cook line. PIC removed ribs from bag. **Corrected On-Site** **Warning**
14-31-5
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 duck stored on top of raw shrimp in walk-in freezer. Duck not commercially packaged. **Warning**
08A-17-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed throughout establishment, no date marking on ready to eat, time/temperature control for safety foods prepared 02/26/2025. **Warning**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed ed no handle bowl used to portion rice stored next to steam table. PIC are moved bowl. **Corrected On-Site** **Warning**
14-01-5
Basic - Employee eating in a food preparation or other restricted area. **Warning**
12B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed an accumulation of black mold like debris on walk-in cooler next to cooler door. **Warning**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawed in standing water at prep sink. **Warning**
06-01-5
55
Oct 11, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for Roy G. **Warning** - From follow-up inspection 2024-10-11: Still observed. **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed: - fried wontons cooked October 1, not date marked. - Ribs cooked September 29, not date marked. **Warning** - From follow-up inspection 2024-10-11: Still observed.
02C-02-5
Basic - - From initial inspection : Basic - Stored food not covered. Observed: - ribs stored uncovered in reach in cooler next to cook line. - crab Rangoon, eggs rolls and fried chicken stored in protected in walk-in cooler. **Warning** - From follow-up inspection 2024-10-11: Observed egg rolls stored uncovered in walk-in cooler.
08B-12-5
78
Jul 12, 2024
Routine - Food
No violations found.
100
Apr 4, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
47
Jan 30, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crab Rangoon (72F - Cold Holding); chicken (72F - Cold Holding); egg rolls (74F - Cold Holding). Per operator items have been out of temperature for approximately 2 hours prior to inspection. Items placed in cooler to allow rapid cooling. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. - Dish washing area. Observed hand wash sink used to hold bucket covers. Manager removed. **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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - Low boy across from cooking unit. Observed employee beverage stored next to restaurant ingredients in low boy across from seasoning table. Employee removed. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. - Throughout establishment Observed: - Cooking oils stored on floor below cooking unit. - Soy sauce stored on floor next to walk-in freezer. - Chicken broth stored on floor next to cooking unit. Employee removed. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood Observed oil drippings from hood.
23-03-4
Basic - Stored food not covered. - Walk-in cooler Observed uncovered egg rolls cold holding. Manager covered. **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - walk-in cooler Observed an accumulation of debris on the inside corner of unit.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. - Mop sink Observed mop stored in mop bucket in a way that does not allow proper air drying.
42-01-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. - Above deep fryer. Observed in use utensils stored on soiled card board which has not been changed for more than 24 hours.
10-02-4
50
Sep 25, 2023
Food-Licensing Inspection
No violations found.
100
Aug 2, 2022
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. #1: Observed raw pork stored above ready-to-eat cream cheese in walk-in cooler. Operator reversed. #2: observed raw shell eggs stored above mustard powder in walk-in cooler. Operator reversed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. noodles (47°F - Cold Holding) Observed noodles stored in a metal pan in flip top cooler sitting on top of other full metal pan insert. There is a lack of airflow that is blocked by the other pans placed underneath thus preventing noodles from reaching 41°F. Operator moved to reach-in cooler below for proper cold-holding. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only one employee and hers is expired.
53B-05-5
Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Observed r,deer.y woman sitting at table near cook-line. Operator states she does not work at establishment.
43-08-4
Basic - Ceiling tile missing. Observed tiles missing near triple sink and walk-in cooler.
36-36-4
Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Observed a table holding personal items which employee stated is for eating for employees. Educated employee on only eating in dining areas.
12B-04-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach-in coolers.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen raw chicken sitting in standing water in triple sink.
06-01-5
Basic - Cardboard used to line food-contact shelves. Observed cardboard being used to line shelves in reach-in cooler on cook-line.
14-05-4
Basic - #1: Observed buckets of msg and soy sauce stored on floor near walk-in cooler and walk-in freezer. #2: observed containers of food stored on floor in walk-in freezer.
08B-38-4
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. **Repeat Violation**
36-06-4
Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard lining shelf underneath prep table holding containers and mixer.
14-45-4
37
Frequently Asked Questions
When was King Chef last inspected?
The most recent health inspection at King Chef on file is from Jan 27, 2026. The public record contains 10 inspections in total.
What is the most common violation at King Chef?
Across the inspection record, “ready-to-eat” has been cited two times, more than any other issue at King Chef.
How does King Chef compare to other restaurants in Plantation?
King Chef most recently scored 45 out of 100, which is lower than the Plantation average of 77.
Has King Chef's inspection record improved over time?
No. Recent inspections at King Chef have averaged around six violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at King Chef means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is King Chef inspected?
Based on the inspection history on file, King Chef is inspected around three times per year on average.
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