Kingdom Buffet
Last inspected: Feb 18, 2026
41
Score
Kingdom Buffet has been inspected 16 times since 2022. Inspectors last stopped by on Feb 18, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
Across the inspection history, “food being cooled by nonapproved method as evidenced” is the issue that surfaces most often, recorded five times.
Kingdom Buffet's latest score of 41 falls below the Boynton Beach average of 79. This restaurant has more on its record than most do.
16
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
41
Oct 27, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
33
Dec 4, 2024
Complaint Full
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
32
Oct 22, 2024
Complaint Full
No violations found.
100
Oct 21, 2024
Complaint Full
5 critical violations. 3 major violations. 4 minor violations.
View 12 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitizer in prep area 200+pom. Operator set up fresh solution at 75ppm. **Corrected On-Site** **Warning**
41-15-5
High Priority - Time/temperature control for safety sushi rolls identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature was 10 minutes ago. Second round of sushi rolls on buffet not time marked. Operator time marked. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over mayonnaise in reach in cooler in prep area. Operator removed salmon **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw chicken being prepped on prep table with a bag of onions on shelf beneath. Chicken juices could be dripping on onions. **Warning**
08A-14-5
High Priority - Employee washed hands with no soap. Server went from dirty dishes to making sodas without using soap while washing her hands. Server washed her hands with soap. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-20-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ribs 12:20 (118F-124F - Cooling); chicken 12:40 (100F - Cooling);); ribs 1:40 (95F - Cooling); chicken 1:40 (90F - Cooling); Ribs and chicken both cooling for too long at room temperature in prep area. Foods were not placed early enough into cooler, as evidenced by not cooling fast enough to reach 70F within two hours. Operator placed ribs and chicken in walk in freezer for quick cooling. Rice Noodles 1:40(67F - Cooling) rice noodles 1:00 water added @11:00 (75F cooling) in reach in cooler on cook line. Noodles in deep bus bin. At this rate rice noodles will not reach 41F within 4 hours. Operator filled bus bin with ice for quicker cooling. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Prep cook placed dirty cloth in hand sink to clean. **Repeat Violation** **Admin Complaint**
31A-11-4
Intermediate - Spray bottle containing chlorine in not labeled. In dish area. **Warning**
41-17-4
Basic - 2 containers of sauce stored on floor in breaker room. Operator placed on shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08B-38-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket on the floor in prep area under hand sink. Operator placed in another bucket. **Corrected On-Site** **Warning**
21-44-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses on prep table during chicken preparation. Operator placed cloth in sanitizer container. **Corrected On-Site** **Warning**
21-12-4
Basic - Wet wiping cloths used for occasional spills of chicken juice/debris on prep table not clean. **Warning**
21-09-4
29
Sep 17, 2024
Complaint Full
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Employee drank then handled clean equipment sharpened his knife without washing hands. Employee went to wash his hands. **Corrected On-Site**
12A-05-4
High Priority - Employee washed hands with no soap. Employee drank then handled clean equipment sharpened his knife washing hands without soap Employee went to wash his hands with soap. **Corrected On-Site**
12A-20-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 58F-60F, in reach in cooler across prep area. Cooked yesterday in a tightly covered deep container. See stop sale
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 58F-60F, in reach in cooler across prep area. Cooked yesterday in a tightly covered deep container.
01B-36-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice 58F-60F, in reach in cooler across prep area. Cooked yesterday in a tightly covered and deep container. **Repeat Violation** **Admin Complaint**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Cook is draining a can of pineapple in sink.
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Only sushi rice on written procedures. All sushi rolls are on time as well. Operator added entire sushi buffet to the list. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-10-5
Basic - Stored cheese wontons not covered in walk in freezer. Operator covered. **Corrected On-Site**
08B-12-5
Basic - Raw chicken stored on floor in prep area. Operator removed . **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board in prep area. Operator removed cloth. **Corrected On-Site**
21-04-4
Basic - Fly sticky tape hanging over a food preparation area in back kitchen across glass door cooler. Operator removed. **Corrected On-Site**
35B-08-4
Basic - Employee beverage container on a food preparation area over prep table. Employee removed. **Corrected On-Site**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable in prep area.
14-09-4
30
Aug 22, 2024
Complaint Full
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High 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 and the time removed from temperature control cannot be determined. See stop sale.
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe Flip top refrigerator ; shrimp (48F - Cold Holding) due to over filling. Operator removed the over filled shrimp. **Corrective 2) observe cut cabbage (81F - Cold Holding) . Operator put back in refrigerator.Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe shelled eggs above crabs. Operator moved the crabs to upper shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe pork rib at 2:56 with 2 hours (105F - Cooling at 3:13 104F); due to being in deep plastic bus pans and covered, Operator place in sheet pans to cool correct. **Corrective Action Taken**
03D-15-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observe on plan only sushi but the whole buffet is on time .
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Observe purple substance in unlabeled spry bottle. Operator label spray bottle. **Corrected On-Site**
41-17-4
Basic - Food stored on floor. Observe plastic bottles of oil on floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe hoods soiled with grease.
23-03-4
43
Apr 11, 2024
Routine - Food
No violations found.
100
Apr 10, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Adequate Handwashing Facilities Supplied and Accessible
FL-10
67
Dec 13, 2023
Complaint Full
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop in 83F water - operator removed. **Corrected On-Site**
10-05-5
High Priority - Nonfood-grade bags used in direct contact with food. Walk in freezer - cooked pork in plastic to go bags - operator removed. **Corrected On-Site**
14-31-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Hot line double door reach in - raw marinaded chicken wings (61F - Cooling) 3:00pm cooling since 1:30pm recheck 61F. Held in a deep plastic bus pan - operator moved to metal container and moved to freezer for quick chill. **Corrective Action Taken**
03D-15-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stir fry station plates not inverted- operator inverted. **Corrected On-Site**
24-05-4
55
Sep 19, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (85F) sitting out at room temperature overnight and more than 4 hours - see stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
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. Repackaged raw chicken over repackaged raw beef - operator inverted. **Corrected On-Site**
08A-17-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed copy and reviewed with operator. **Corrective Action Taken**
03F-10-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed copy to operator. **Corrective Action Taken**
02B-02-5
Basic - Stored food not covered. Dessert trays of pastries not covered - operator removed. **Corrected On-Site**
08B-12-5
Basic - Food not stored at least 6 inches off of the floor. Walk in cooler - tubs of sauces on floor - operator moved to shelf. **Corrected On-Site**
08B-47-4
47
Apr 12, 2023
Complaint Full
No violations found.
100
Apr 11, 2023
Complaint Full
5 critical violations. 3 major violations. 7 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Self service buffet: ; Ribs (92°F-115°F - Hot Holding); Rangoon (120°F-129°F - Hot Holding) operator stated for less than one hour. Items were returned to kitchen to reheat for hot holding. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut melon 41°F-61°F at buffet line. Melons are stacked to high, operator stated melons were placed on line half an hour ago. Operator removed half of the melons on the top and placed in reach in cooler. Noodles 64°F, rice 65°F, rice noodles 60°F, on shelf's at cook line. Operator stated for less than 2 hours. Items were moved to walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw pork being cut on same table where spring rolls are stuffed with coleslaw. Operator removed raw pork. **Warning**
08A-14-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Prep table not sanitized after prepping raw pork and then cutting raw broccoli on same table. **Warning**
22-45-4
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Fish (119°F-123°F - Cooking)fish was being brought out to buffet line. This Fish is not offered for raw consumption. Operator returned fish to kitchen for further cooking. Reviewed with operator to train cooks on using a thermometer to verify proper cooking temperatures. **Corrective Action Taken** **Warning**
03C-75-5
Intermediate - Spray bottle containing cleaner not labeled in dish area. Operator labeled. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Fried chicken 12:30 (95°F-100°F - Cooling); fried chicken 1:50 (93°F-96°F - Cooling) cooked at 12:00 pm. Cooling in deep bus bins in kitchen prep area at room temperature. At this rate chicken will not reach 70°F within 2 hours. Operator moved bins in walk in freezer to rapid cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Cook washed cloth drenched in beef blood in hand sink. Cook went to prep sink. **Corrected On-Site** **Warning**
31A-11-4
Basic - Stored dumplings not covered in walk in freezer. Operator covered. **Corrected On-Site** **Warning**
08B-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 83°F, rice spoon in kitchen and sushi station 72°F. **Repeat Violation** **Admin Complaint**
10-07-4
Basic - Raw string beans at cook line not washed prior to preparation. **Repeat Violation** **Admin Complaint**
08B-39-4
Basic - Boxes of Pork and chicken stored on floor in prep area. **Warning**
08B-38-4
Basic - Employee glass of water on a food preparation table , next to spring rolls being prepared. **Warning**
12B-07-4
Basic - Fly sticky tape hanging over coleslaw mix for spring rolls being prepared in food preparation area. Operator removed. **Corrected On-Site** **Warning**
35B-08-4
Basic - Food-contact surface not sanitized between working with raw pork and unwashed broccoli. On prep table in prep area. **Warning**
08B-25-4
25
Nov 14, 2022
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pork ribs 48°F-50°F, cooked yesterday in reach in cooler covered and stacked. See stop sale **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Noodles 12:35 (70°-73°F - Cooling); noodles 1:00 (69°F-73°F - Cooling) in walk in cooler. Noodles stored in a deep, covered bus bin, not stirred. Operator stated noodles were cooked 2 hours ago. Operator applied ice and stirred to rapid cool the noodles. **Corrective Action Taken** **Warning**
03D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cooked chicken on cook line reach in cooler. Operator removed salmon . **Corrective Action Taken** **Warning**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 67°F on shelf at cook line. Operator stated for less than 2 hours. Operator moved into walk in cooler **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Hibachi cook has no knowledge of any cooking temperatures. **Warning**
53B-15-4
Intermediate - No probe thermometer provided to measure temperature of food products. Cooks have no stem thermometer to measure cooking temperatures. **Warning**
05-08-4
Basic - Raw vegetables not washed prior to preparation. Establishment cooks unwashed broccoli and unwashed mushrooms in wok on cook line. See stop sale. **Warning**
08B-39-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 72°F. Operator discarded. **Corrected On-Site** **Warning**
10-07-4
35
Sep 13, 2022
Complaint Full
No violations found.
100
Jul 26, 2022
Complaint Full
No violations found.
100
Frequently Asked Questions
When was Kingdom Buffet last inspected?
The most recent health inspection at Kingdom Buffet on file is from Feb 18, 2026. The public record contains 16 inspections in total.
What is the most common violation at Kingdom Buffet?
Across the inspection record, “food being cooled by nonapproved method as evidenced” has been cited five times, more than any other issue at Kingdom Buffet.
How does Kingdom Buffet compare to other restaurants in Boynton Beach?
Kingdom Buffet most recently scored 41 out of 100, which is lower than the Boynton Beach average of 79.
Has Kingdom Buffet's inspection record improved over time?
Results have been roughly steady. Inspections at Kingdom Buffet have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Kingdom Buffet 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 Kingdom Buffet inspected?
Based on the inspection history on file, Kingdom Buffet is inspected around four times per year on average.
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