King Palace Chinese Bbq
Last inspected: Mar 24, 2026
18
Score
King Palace Chinese Bbq, located at 330 Ne 167 St in Miami, FL, underwent a high-risk inspection on March 24, 2026, resulting in a score of 18. This inspection identified 8 critical, 2 major, and 6 minor violations, including repeat issues with debris on a warewashing machine and non-smooth ceilings. The facility's inspection history shows a pattern of mostly high-risk outcomes across its seven recorded inspections.
7
Inspections
8
Critical latest
2
Major latest
6
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
8 critical violations. 2 major violations. 6 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (84F - Hot Holding) at cook line, as per operator for one hour.
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed can of WD-40 stored on shelf next to cans of ground bean sauce. Operator removed can. **Corrected On-Site**
41-10-4
High Priority - Container of medicine improperly stored. Observed bottle of burn gel stored on shelf next to cook line.
41-07-4
High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed hose attached to three compartment sink hanging inside sink.
29-45-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of scallions in reach in cooler across from cook line. Operator removed paper towel. **Corrected On-Site**
14-86-1
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed clean bean sprouts stored inside cardboard box across from cook line.
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw whole duck stored over cooked ribs and raw shrimp stored over cooked rice soup inside walk in cooler. Operator relocated products for proper storage. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (69F - Cold Holding) at prep table across from cook line, as per operator for one hour.
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as public health control for roast duck, chicken, pork, tripe, at front counter display with no written procedures. Operator filled out form during inspection. **Corrected On-Site** **Repeat Violation**
03F-10-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed all employee training certificates missing date of birth.
53B-10-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout establishment. **Repeat Violation**
36-37-5
Basic - Floor area(s) covered with standing water. Observed standing water on floor underneath bbq oven.
36-22-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles broken underneath bbq oven at cook line.
36-17-5
Basic - In-use wet wiping cloth/towel used under cutting board. Across from cook line. **Repeat Violation**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. **Repeat Violation**
23-03-4
18
Sep 8, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in the walk in cooler, operator stored properly. **Corrected On-Site** **Repeat Violation**
08A-20-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed pork, duck, chicken and ribs under time as a public health with no written procedures. Emailed form to operator.
03F-10-5
Basic - Food stored on floor. Observed ribs stored on the floor of the walk in cooler. Operator stored properly. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
23-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed Salt, msg and flour with plastic bowl with no handle. Operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen.
36-37-5
61
Mar 14, 2025
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
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 chicken (119F - Hot Holding); bbq pork (108F - Hot Holding); intestines (128F - Hot Holding) stored in the display case for less than 1 hours, as per operator. Placed items to reheat. **Warning** - From follow-up inspection 2025-03-14: Observed intestines (80F - Hot Holding). operator reheated item. **Time Extended**
03B-01-6
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen. - From follow-up inspection 2025-03-14: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen. **Time Extended**
36-37-5
82
Sep 10, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee washing dishes and change task to being food preparation without handwashing. Educated employee and operator how to properly wash their hands. **Corrected On-Site**
12A-16-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken (47F - Cold Holding); beef (48F - Cold Holding) stored in the clear door reach in cooler over night, as per operator. Operator discarded items.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (47F - Cold Holding); beef (48F - Cold Holding) stored in the clear door reach in cooler over night, as per operator. Operator discarded items. **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food storage shelves with rust in the kitchen and on top of 3 compartment sink. **Repeat Violation**
22-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
52
Jul 10, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
52
Feb 6, 2024
Routine - Food
4 major violations. 12 minor violations.
View 16 violations
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. Discussed and email form to operator.
11-27-4
Intermediate - Establishment not maintaining clam tags for 90 days.
01C-02-4
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. Discussed and email form to operator. **Corrective Action Taken**
11-26-1
Intermediate - No tag on/for original container of raw in-shell clams. Manager added tag. **Corrected On-Site**
01C-01-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being used to dispense sugar and corn starch
14-01-5
Basic - Cloth used as a food-contact surface. Observed wiping cloth lining a pan of cut greens and container of krab ragoon.
21-05-5
Basic - Food stored on floor. Observed bags of food being stored on floor in walk in freezer and cases of oil being stored on floor throughout kitchen area.
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster. Observed boxes being stored on ground in dumpster area. **Repeat Violation**
33-19-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Located next to walk in freezer.
31B-04-4
Basic - Reach-in cooler interior has an accumulation of soil residues.
22-16-4
Basic - Stored food not covered. Observed various foods in walk in freezer stored uncovered.
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Observed sugar, corn starch and flour all removed from their original packaging placed in plastic containers and not labeled.
02D-01-5
37
Dec 16, 2022
Routine - Food
4 critical violations. 5 major violations. 20 minor violations.
View 29 violations
High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized.
22-52-4
High Priority - Food preparation sink has soil/old food residue.
22-35-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish stored above beans sprouts in shelves inside walk-in cooler. Employee rearranged properly during inspection. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked duck (128F - Hot Holding). Employee moved and placed inside oven. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board in kitchen area. Also flour and rice containers.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty utensils inside hand wash sink next to ice machine. Employee removed during inspection l **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in hand wash sink next to walk in freezer entrance. Employee restocked during inspection. **Corrected On-Site**
31B-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed in walk in cooler.
22-31-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice noodles not date marked. Employee labeled during inspection. **Corrected On-Site**
02C-02-5
Basic - Soiled dry wiping cloth in use. Observed covered container with cooked ribs. Employee removed and covered with a lid during inspection. **Corrected On-Site**
21-10-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed inside sauce container inside walk-in cooler. Employee removed during inspection. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed in reach in cooler in kitchen area.
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.
36-06-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
36-34-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed blades for slicer machine stored on floor. Employee rearranged properly during inspection.
24-26-4
Basic - Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Observed flour container.
22-09-5
Basic - Food stored on floor. Observed flour container stored on floor in kitchen area. Employee rearranged properly during inspection. **Corrected On-Site**
08B-38-4
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 scoop in flour container. Employee removed during inspection.
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units in kitchen area.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in kitchen area.
22-16-4
Basic - Stored food not covered. Observed raw ground pork not covered in reach in cooler in kitchen area. Employee covered during inspection. **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork (frozen) in preparation table. Employee moved to reach in cooler during inspection. **Corrected On-Site**
06-01-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen area.
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen area.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed sugar and salt containers in cook line.
02D-01-5
12
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