Kingdom Buffet
Last inspected: Oct 23, 2025
52
Score
Across the available record, Kingdom Buffet has 10 inspections on file, the first dated 2022. The latest inspection on file is from Oct 23, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has improved over the last few visits: recent inspections have averaged around seven violations, down from roughly 17 violations earlier in the record.
The most common issue across all inspections has been “food stored on floor”, showing up seven times.
Compared to other Lake Worth restaurants (averaging 77), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
2
Critical latest
1
Major latest
3
Minor latest
Inspection History
Oct 23, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
52
Aug 27, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
70
May 22, 2025
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Dented/rusted cans present. See stop sale. At reach in cooler, opened dented can of pineapple. At dry storage, can of soy sauce dented. See stop sale.
01B-01-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used to cover ready to eat foods-Krab, krab salad, masago.
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, Raw shell eggs stored over washed, cut broccoli. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site**
08A-05-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen reach in cooler, masa go (49F - Cooling)@1:55 since 11:30, 48F @2:30; krab (49F - Cooling)@1:55 since 11:30, 48F @2:30. At the current rate, items will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator placed items into walk in freezer to fascilitate cooling. **Corrective Action Taken**
03D-15-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance in interior. **Repeat Violation**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout kitchen, employee beverages stored over prep tables. Operator removed beverages. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. At kitchen, bottles of cooking wine and vinegar stored on floor. Advised operator of proper storage. Operator moved to shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between equipment. Operator removed. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf with can goods with visible dust, debris. **Repeat Violation**
23-03-4
Basic - Open dumpster lid.
33-16-4
43
Mar 26, 2025
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - Nonfood-grade bags used in direct contact with food. Plastic thank you bags used to store raw meat in the walk in freezer. Explained.
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. imitation crab meat 45 f less than 1 hour ( as per manager was out side to use )
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand sink blocked by trash can. Manager removed the trash can. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Using time for Sushi rice and hot buffet items. Time marked No plan available. Printed one and provided . Manager filled the Time as a public health control form. **Corrected On-Site**
03F-10-5
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex employee restroom.
32-04-4
Basic - Covered waste receptacle not provided in women's bathroom. Unisex employee restroom.
32-12-6
Basic - Current Hotel and Restaurant license not displayed. Current license not available upon request. License posted expired on 12/01/2023. License current in the system.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored with food on dry food storage shelves. Manager moved all jackets in chemical storage area. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. On floor Under shelve in walk in freezer. Explained. **Repeat Violation**
08B-38-4
Basic - Heavy Ice buildup in walk-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry food storage shelves.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimps thawing at room temperature on drain board of three compartment sink. Shrimps still frozen solid. Explained. Manager put shrimps under running cold water. **Corrected On-Site**
06-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. washcloth bucket chlorine 0 ppm, manager added sanitizer. Tested chlorine 100 ppm **Corrected On-Site** **Repeat Violation**
21-07-4
37
Oct 16, 2024
Routine - Food
6 critical violations. 5 major violations. 5 minor violations.
View 16 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Chef observed rinsing two bowls in triple sink. Bowls were not washed or sanitized . **Repeat Violation** **Admin Complaint**
22-45-4
High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaning solution with clean sheet pans at cook line Removed **Corrected On-Site**
41-10-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee observed using cellphone while scooping ice and began food handling without washing hands.
12A-16-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef observed handling raw chicken, rinsed hands in triple sink without using soap, put new gloves and began Touching fryer handle to cook. Hands were not properly washed before putting new gloves on.
12A-07-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef rinsed and put away unclean bowl and immediately began food prep without changing gloves and washing hands **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Employee washed hands with no soap. Chef observed handling raw chicken and rinsed hands in triple sink without using soap
12A-20-4
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.
53B-05-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Chef observed rinsing hands in triple sink
12A-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked noodles (60F - Cooling) at 12:30 pm to 60F at 12:45 pm since 12:20 pm. Covered with plastic wrap in large plastic bin in walk in cooler. At this rate food will not cool to 41F within four hours. Operator removed wrap.
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. container of crabs on hand sink in kitchen Removed **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM arrived on site **Corrected On-Site**
53A-05-6
Basic - Food stored on floor. Bowl of shrimp on floor at triple sink. Removed **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. One door glass cooler on cook line
22-16-4
Basic - Stored food not covered. Walk in freezer Freezer chest
08B-12-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); remade Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
21-07-4
Basic - Floor soiled/has accumulation of debris. Dry storage **Repeat Violation**
36-73-4
19
Mar 5, 2024
Routine - Food
9 critical violations. 2 major violations. 9 minor violations.
View 20 violations
High Priority - Presence of insects, rodents, or other pests. Live lizard in kitchen. Removed. **Corrected On-Site**
35A-09-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee observed washing cutting board with soap. No sanitizing procedure observed before putting back on prep table.
22-45-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee observed washing unclean cutting board in triple sink and handled clean container after. Hands were not washed in between. Educated on site.
12A-13-4
High Priority - Nonfood-grade bags used in direct contact with food. In walk in freezer
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not commercially packaged over cooked potatoes not commercially packaged in walk in freezer Removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over heads of lettuce in walk in cooler **Repeat Violation** **Admin Complaint**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat sauce bucket in walk in cooler Removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee observed cutting raw chicken with gloves, carried plastic container of chicken, and turned on faucet at triple sink with the same gloves. Gloves were not removed. Educated on site. **Repeat Violation** **Admin Complaint**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (67F - Cold Holding) in triple sink. Not prepped or portioned. Out for less than four hours. Placed in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Garbage bin blocking hand sink in kitchen
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing rag in hand sink **Repeat Violation**
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vents
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Floors in back prep area of kitchen **Repeat Violation**
36-73-4
Basic - Food stored on floor. Buckets of sauce on floor throughout kitchen Buckets of food items on floor in walk in cooler
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All Flour bins in storage room next to restroom
23-03-4
Basic - 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. Tools stored with food items dry storage room **Repeat Violation**
42-03-5
Basic - Stored food not covered. Freezer chest in back room next to restroom Uncovered food in walk in Freezer Uncovered food in walk in cooler
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At walk in freezer door
36-27-5
14
Sep 26, 2023
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris- in the room used to stored seasonings and flour. **Repeat Violation** - From follow-up inspection 2023-09-26: Observed flour on the floor in seasoning room **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment- at hostess stand by restrooms and women bathrooms; - From follow-up inspection 2023-09-26: Still present **Time Extended**
36-64-5
90
Sep 25, 2023
Complaint Full
12 critical violations. 3 major violations. 10 minor violations.
View 25 violations
High 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-07-5
High 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**
12A-29-4
High 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-02-6
High 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-04-5
High 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**
08A-05-6
High 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**
12A-09-4
High 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**
01B-03-5
High 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**
03A-02-5
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- 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**
03F-02-5
High 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;
03D-06-5
High 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**
03B-01-6
High 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**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing- Brillo stored inside handwash sink at cook line Removed **Corrected On-Site** **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- on cole slaw and fried chicken in walk-in cooler; foods cooked on Saturday; operator dated; **Corrected On-Site**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line **Repeat Violation**
22-02-4
Basic - 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**
21-07-4
Basic - Floor soiled/has accumulation of debris- in the room used to stored seasonings and flour. **Repeat Violation**
36-73-4
Basic - 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**
08B-38-4
Basic - 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
38-07-4
Basic - Objectionable odors in bathroom or other areas of the establishment- at hostess stand by restrooms and women bathrooms;
36-64-5
Basic - Several food storage containers cracked and broken broken in walk-in cooler;
14-38-4
Basic - 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
25-39-4
Basic - 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
42-03-5
Basic - Stored food not covered- sweet and sour chicken in walk-in cooler Advised operator to cover;
08B-12-5
Basic - Walk-in cooler and reach in coolers at cook line shelves have accumulation of soil residues.
22-16-4
7
Mar 2, 2023
Routine - Food
4 critical violations. 4 major violations. 9 minor violations.
View 17 violations
High Priority - Dented/rusted cans present. See stop sale. One can of strawberry glaze dented in the seam. **Repeat Violation** **Admin Complaint**
01B-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over wontons in walk in freezer. Raw chicken over raw beef in walk in freezer.
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over hot sauce and ginger buckets in walk in cooler. Removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued due to adulteration of food product. One insect observed directly in open block of cream cheese on prep table.
01B-03-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washing hands in three compartment sink without using soap. Educated on site. **Corrective Action Taken**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Cutting board on cook line reach in cooler stained
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Plastic bags, tools, and sponge in hand sink next to three compartment sink. Employee observed rinsing plastic containers in hand sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks in kitchen.
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles throughout kitchen unclean. Vents in walk in cooler unclean. Vent to glass sliding door cooler on cook line.
36-34-5
Basic - Floor soiled/has accumulation of debris. Floors throughout kitchen-at cook line. Floors next to ice machine. Floors in chemical storage room. Floors in seasoning room at end of kitchen.
36-73-4
Basic - Food stored on floor. Raw fish bowl on floor in kitchen. Spare rib sauce buckets in prep area of kitchen. Bag of French fries on floor in front of fryer.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice in walk in cooler.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tracks to sliding door coolers on cook line.
23-03-4
Basic - Reuse of single-service or single-use articles. Make shift scoop out of plastic container in rice in walk in cooler.
25-32-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken defrosting in standing water. **Repeat Violation**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. **Repeat Violation**
36-27-5
23
Nov 29, 2022
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Dented/rusted cans present. See stop sale. One dented can of soy sauce on rack in dry storage.
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over hot sauce bucket in walk in cooler.
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing towel in hand sink. Employee rinsing bucket in hand sink.
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. Eggs rolls made over 24 hours ago not date marked in walk in cooler.
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Floor soiled/has accumulation of debris-throughout kitchen. In dry storage closets. At ice machine.
36-73-4
Basic - Food stored on floor. Bucket of potatoes on floor walk in cooler. Boxes of frozen chicken on floor in kitchen.
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing in stagnant water.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls at rack storing cans.
36-27-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm). remade Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site**
21-07-4
45
Frequently Asked Questions
When was Kingdom Buffet last inspected?
The most recent health inspection at Kingdom Buffet on file is from Oct 23, 2025. The public record contains 10 inspections in total.
What is the most common violation at Kingdom Buffet?
Across the inspection record, “food stored on floor” has been cited seven times, more than any other issue at Kingdom Buffet.
How does Kingdom Buffet compare to other restaurants in Lake Worth?
Kingdom Buffet most recently scored 52 out of 100, which is lower than the Lake Worth average of 77.
Has Kingdom Buffet's inspection record improved over time?
Yes. Recent inspections at Kingdom Buffet have averaged around seven violations per visit, down from roughly 17 earlier in the 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 three times per year on average.
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