King's Grill
Last inspected: Jan 29, 2026
61
Score
King's Grill has been inspected eight times since 2022. The most recent report on file is from Jan 29, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
The pattern that stands out is “ready-to-eat”, which has been cited two times.
King's Grill's latest score of 61 falls below the Hollywood average of 75. The record is unremarkable in either direction.
8
Inspections
2
Critical latest
2
Major latest
0
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Approved Thawing Methods Used
FL-31
61
Sep 9, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Wiping Cloths Properly Used and Stored
FL-41
67
Feb 19, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
61
Nov 15, 2024
Routine - Food
1 minor violation.
View 1 violation
Certified Food Manager Identification
FL-02
95
Apr 16, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice warmer ; white rice (106F - Hot Holding) held less than 4 hours ago in cook line. Operator reheated rice to 167F during inspection. **Corrected On-Site**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken inside GE refrigerator in storage area. Operator moved cooked chicken to upper shelf and stored correctly. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer solution stored inside hand wash sink in kitchen. Operator removed **Corrected On-Site**
31A-11-4
Intermediate - No proof provided that one food employee ( new hire) is informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed Reporting agreement form.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings made 3 days ago not date marked inside reach in cooler in kitchen. Operator date marked **Corrected On-Site**
02C-02-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles with sauces not date marked in cook line. **Repeat Violation**
02D-01-5
52
Oct 12, 2023
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Container of medicine improperly stored. Burn cream stored over ketchup and sauces in kitchen. Operator moved burn cream and stored correctly. **Corrected On-Site**
41-07-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution in kitchen above 200ppm chlorine, remade to 100ppm chlorine. **Corrected On-Site**
41-27-4
Basic - Ceiling tiles soiled with water marks In kitchen.
36-34-5
Basic - In-use tongs touching soiled wall next to steam table in cook line. Operator moved tong to be washed ,rinsed and sanitized during inspection. **Corrective Action Taken**
10-20-4
Basic - Wall soiled next to steam table in cook line. **Repeat Violation**
36-27-5
Basic - Working containers of food removed from original container ( oil)not identified by common name in cook line. Operator labelled oil **Corrected On-Site**
02D-01-5
61
Apr 13, 2023
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster emailed **Corrective Action Taken**
11-07-5
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. Poster emailed **Corrective Action Taken**
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mango and rice pudding in front counter display, prep yesterday morning, operator labeled. **Corrected On-Site**
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave in rear kitchen. RIC/RIF/ Hot Point handles
23-24-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing, rinsing, missing use of sanitizer compartment. Employee cleaned sanitizer compartment, placed chlorine sanitizer and follow proper order. **Corrected On-Site**
16-13-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, build up of food debris and grease
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. HotPoint RIC, build up of food spills and soil -RIF-two units in rear kitchen, build of food debris
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In front of triple sink, behind condiments rack, substantial build up of food debris and soil.
36-27-5
Basic - Accumulation of debris in three-compartment sink. Food debris and soil
16-07-4
55
Aug 5, 2022
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot point standing reach in cooler ; cooked rice (55F - Cold Holding); cooked chicken (50F - Cold Holding) held under 4 hours ago in line. Per Operator, foods pulled out earlier for orders and then placed back inside reach in cooler. Operator moved to another reach in cooler for quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Raw chicken stored over unwashed produce inside GE refrigerator. Operator moved head of cabbage to upper shelf and stored correctly. **Corrected On-Site**
08A-04-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee training expired, the other employees hired less than 60 days per manager. Training will be reviewed at the next routine inspection. ( Steven ).
53B-14-5
Intermediate - No soap provided at handwash sink in cook line. Operator provided. **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense cook rice inside refrigerator in cook line. Operator removed **Corrected On-Site**
14-01-5
Basic - Case of Single-service cups improperly stored on floor in hallway. Operator elevated **Corrected On-Site**
25-05-4
55
Frequently Asked Questions
When was King's Grill last inspected?
The most recent health inspection at King's Grill on file is from Jan 29, 2026. The public record contains eight inspections in total.
What is the most common violation at King's Grill?
Across the inspection record, “ready-to-eat” has been cited two times, more than any other issue at King's Grill.
How does King's Grill compare to other restaurants in Hollywood?
King's Grill most recently scored 61 out of 100, which is lower than the Hollywood average of 75.
Has King's Grill's inspection record improved over time?
Results have been roughly steady. Inspections at King's Grill have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at King's Grill 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's Grill inspected?
Based on the inspection history on file, King's Grill is inspected around two times per year on average.
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