King's Super Buffet
Last inspected: Jan 28, 2026
20
Score
Across the available record, King's Super Buffet has 16 inspections on file, the first dated 2022. The most recent report on file is from Jan 28, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Performance has remained roughly level over recent inspections, averaging near seven violations each time.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited five times.
That's lower than the typical West Palm Beach restaurant, which scores around 79. Taken together, the history suggests a facility that has struggled with consistency.
16
Inspections
5
Critical latest
1
Major latest
5
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 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
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
20
Oct 8, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles stored over food and clean utensils at cookline.- operator removed. **Corrected On-Site** **Warning** - From follow-up inspection 2025-10-08: **Time Extended**
41-10-4
Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training appear to be falsified. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-10-08: **Time Extended**
53B-11-4
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. At storage area- purple chemical spray bottle - operator labeled. **Corrected On-Site** **Warning** - From follow-up inspection 2025-10-08: **Time Extended**
41-17-4
70
Oct 7, 2025
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
15
Apr 17, 2025
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. At kitchen on shelf near dish area, 2 live roaches. **Admin Complaint** - From follow-up inspection 2025-04-17: I live roach crawling on deep freezer. **Admin Complaint**
35A-05-4
Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training appear to be falsified. Each employee training documents has been visibly altered/falsified with date changes. **Warning** - From follow-up inspection 2025-04-17: Same **Time Extended**
53B-11-4
Basic - - From initial inspection : Basic - Food stored on floor. At kitchen walk in freezer, bins of raw steak stored on floor. **Warning** - From follow-up inspection 2025-04-17: Same **Time Extended**
08B-38-4
74
Apr 16, 2025
Complaint Full
9 critical violations. 2 major violations. 5 minor violations.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked noodles (45F - Cooling). Operator stated item prepared and placed in cooler at 7:00pm prior day. Item did not reach 41F within 6 hours. 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 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. At walk in cooler, cooked noodles (45F - Cooling). Operator stated item prepared and placed in cooler at 7:00pm prior day. Item did not reach 41F within 6 hours. See stop sale. **Warning**
01B-36-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At kitchen, Dishwasher (Chlorine 0ppm), advised operator to set up 3 compartment sink to wash, rinse sanitize all dishes and wares until the dish machine is repaired. **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, Raw fish stored over cooked chicken. Raw shell eggs stored over jello. Raw beef stored over sauces. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cookline make table, Raw chicken stored over clams. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Roach activity present as evidenced by live roaches found. At kitchen on shelf near dish area, 2 live roaches. **Admin Complaint**
35A-05-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes then proceeded to prepare drinks without washing hands. Advised operator of proper handwashing. Employee washed hands. **Corrected On-Site** **Warning**
12A-02-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen glass door reach in cooler, cooked chicken (45F - Cold Holding); cooked shrimp (45F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler over night. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen glass door reach in cooler, cooked chicken (45F - Cold Holding); cooked shrimp (45F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler over night. See stop sale. At cookline flip top cooler, raw chicken (47F - Cold Holding); raw beef (51F - Cold Holding); baby corn (51F - Cold Holding); cooked shrimp (46F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 1 hour prior to. Advised operator of proper cold holding parameters. Operator place items into cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. At kitchen, hand sink used for other purposes as evident by stainless steel scrubber inside sink. Operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Records/documents for required employee training appear to be falsified. Each employee training documents has been visibly altered/falsified with date changes. **Warning**
53B-11-4
Basic - Dead roaches on premises. At kitchen on shelf 3 dead roaches and at cook line, 1 dead roach. **Warning**
35A-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen, 2 ice machines with mold like substance in interior. **Warning**
22-20-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed produce-Corn stored over washed cut cabbage. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site** **Warning**
08B-17-4
Basic - Food stored on floor. At kitchen walk in freezer, bins of raw steak stored on floor. **Warning**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout kitchen, opened employee beverages stored on prep tables. **Warning**
12B-07-4
17
Mar 21, 2025
Complaint Full
No violations found.
100
Mar 20, 2025
Complaint Full
9 critical violations. 1 minor violation.
View 10 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator set up triple sink to chlorine 100ppm to manually sanitize dishes. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/mouth/nose and then handled clean equipment, clean utensils and pans of food for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-25-4
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. Employee(s) touched garbage can/visibly soiled wiping cloth/broom and dust pan/soiled dishes and then handled clean and sanitized dishes/utensils/equipment and pans of food for customers without washing hands. Operator discussed with employee(s) who then washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - Live, small flying insects found. Approximately 3 live, small flying insects in kitchen flying around cook line landing on electrical equipment. Advised Operator to eliminate live, small flying insects. **Admin Complaint**
35A-02-7
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; sheet tray of raw fish stored over sheet tray of cooked dumplings. Operator moved raw fish below cooked dumplings. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw chicken stored over ready to eat miso paste. Operator moved raw chicken to walk-in cooler. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw chicken stored over raw pork. Operator moved raw chicken to lower shelf. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Double glass door reach in cooler; cooked mussels (47F - Cold Holding). Operator stated not prepared or portioned today, held in cooler 1 hour, moved to walk-in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored on oven at cook line. Operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator added chlorine to 100ppm. **Corrected On-Site** **Warning**
21-07-4
25
Nov 20, 2024
Complaint Full
No violations found.
100
Nov 18, 2024
Complaint Full
10 critical violations. 4 major violations.
View 14 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to 200ppm. **Corrected On-Site** **Warning**
41-27-4
High Priority - Toxic substance/chemical improperly stored. At dry storage area; rubber cement stored over flour. Operator removed. **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. All temperature control for safety food items on buffet, no time marking. Operator stated held less than 2 hours, applied appropriate time marking. **Corrected On-Site** **Warning**
03F-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. At walk-in freezer; portioned container of raw chicken stored over raw shrimp. Operator moved raw chicken. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw fish stored over bread. Operator moved raw fish. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; sheet tray of raw fish stored over ready to eat cooked wontons. Operator moved raw fish. **Corrected On-Site** **Warning**
08A-02-6
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. Employee touched mop/mop bucket/broom/dust pan/visibly soiled wiping cloth and then handled clean utensils and equipment to prepare food for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and then handled clean utensils to prepare food for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**
12A-25-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator primed machine, retested at 0ppm, advised Operator to manually sanitize dishes in triple sink until machine is repaired and sanitizing properly. **Warning**
22-41-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Operator added chlorine to 100ppm. **Corrected On-Site** **Warning**
22-42-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cooked chicken (95F - Cooling 2:10pm/90F - Cooling 3:10pm). Operator stated chicken cooling for less than 1 hour, stored in full deep container wrapped in plastic, at this rate will not reach 70F within 2 hours, Operator uncovered, split into smaller containers and moved to freezer to facilitate faster cooling. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink used to store sanitizer bucket. Operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sushi station hand wash sink; no paper towels. Operator provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; cooked pork, no date mark. Operator stated pork cooked two days prior, applied date mark. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
02C-02-5
15
Jul 23, 2024
Food-Licensing Inspection
1 critical violation. 1 major violation.
View 2 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
70
Jan 18, 2024
Food-Licensing Inspection
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw fish stored over wontons- operator moved fish to lower shelf. **Corrected On-Site** **Warning** - From follow-up inspection 2024-01-18: At walk in freezer- raw chicken not commercially packaged over pre cooked plantains. **Admin Complaint**
08A-02-6
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken over cooked noodles- operator moved chicken to lower shelf. **Warning** - From follow-up inspection 2024-01-18: At walk in cooler raw fish stored over cooked shrimp. **Admin Complaint**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at cookline with metal scrub inside- operator removed. **Warning** - From follow-up inspection 2024-01-18: Handwash sink with metal scrub at sushi station- operator removed. **Time Extended** **Corrected On-Site**
31A-11-4
Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in kitchen area. **Warning** - From follow-up inspection 2024-01-18: **Time Extended**
36-64-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2024-01-18: **Time Extended**
22-20-5
61
Jan 17, 2024
Food-Licensing Inspection
11 critical violations. 2 major violations. 5 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- krab salad 45-56F- cold holding, imitation crab 45-46F- cold holding, ham 45-46F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At sushi station tall reach in cooler- krab sticks 45-52F- cold holding, seaweed 45-53F- cold holding, squid salad 47-53F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At glass reach in cooler- cooked chicken 45-47F- cold holding, spring roll 45-47F- cold holding, krab skewers 45-47F- cold holding- food not prepared or portioned today- food out of temperature overnight see stop sale. At prep counter- Raw chicken 48-61F- cold holding - food not prepared or portioned today- food left out on counter for 1.5 hours- operator moved to walk in freezer to quick chill. At reach in cooler by cookline- raw chicken 48-50F- cold holding, beef 48-56F- cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours- operator placed ice on food to quick chill. **Corrective Action Taken** **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep counter by cookline- Cooked chicken wings 94-117F at 2:00 to 73-78 at 4:00( cooling since 1:00)- food left to cool on prep counter- at current rate of cooling food did not reach 70F within 2 hours see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- krab salad 45-56F- cold holding, imitation crab 45-46F- cold holding, ham 45-46F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At sushi station tall reach in cooler- krab sticks 45-52F- cold holding, seaweed 45-53F- cold holding, squid salad 47-53F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At glass reach in cooler- cooked chicken 45-47F- cold holding, spring roll 45-47F- cold holding, krab skewers 45-47F- cold holding- food not prepared or portioned today- food out of temperature overnight see stop sale. **Warning**
01B-02-5
High Priority - Stop Sale issued due to adulteration of food product. Food stored in ice used for drinks-See stop sale. At kitchen ice machines observed employee drinks inside ice- operator discarded ice- see stop sale. **Warning**
01B-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken over cooked noodles- operator moved chicken to lower shelf. **Warning**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw fish stored over wontons- operator moved fish to lower shelf. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. At walk in freezer - non food grade thank you/ to-go bags used to store cooked pork- operator removed. **Warning**
14-31-5
High Priority - Food stored in ice used for drinks-See stop sale. At kitchen ice machines observed employee drinks inside ice- operator discarded ice- see stop sale. **Warning**
08B-56-4
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. At dinning room area- employee cleared table handling dirty utensils then proceeded to handle clean utensils without washing their hands- educated operator- employee washed hands. **Warning**
12A-13-4
High Priority - Dented/rusted cans present. See stop sale. At dry storage areas-2 cans of baby corn, one can of oyster sauce and one can of peaches. **Warning**
01B-01-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep counter by cookline- Cooked chicken wings 94-117F at 2:00 to 73-78 at 4:00( cooling since 1:00)- food left to cool on prep counter- at current rate of cooling food did not reach 70F within 2 hours see stop sale. **Warning**
03D-01-5
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 and the time removed from temperature control cannot be determined. See stop sale. No time mark for foods at cold and hot buffet - operator time marked for remaining 45 minutes. **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at cookline with metal scrub inside- operator removed. **Warning**
31A-11-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler by cookline- baby corn 45-47F at 2:00 to 47F at 4:00( cooling since 1:00)- at current rate of cooling food will not reach to 41F within remaining hour- operator placed ice on food to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in kitchen area. **Warning**
36-64-5
Basic - Stored food not covered. At walk in cooler multiple food items left uncovered. **Warning**
08B-12-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Food stored on floor. At dry storage containers of oil stored on floor. **Warning**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees- at handwash sink by sushi station- operator provided. **Warning**
31B-04-4
12
Aug 23, 2023
Routine - Food
2 minor violations.
View 2 violations
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
90
Jun 14, 2023
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
82
Dec 13, 2022
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Operator switched to three compartment sink **Corrective Action Taken**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-2
High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp over bananas in walk-in cooler Operator stored properly **Corrected On-Site**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- all cutting boards at cook line
22-02-4
Basic - Stored food not covered- chicken trays not covered in walk-in freezer Operator covered **Corrected On-Site**
08B-12-5
Basic - Food stored on floor- fish and calamari containers stored on the floor in walk-in cooler #1; Operator stored properly **Corrected On-Site**
08B-38-4
Basic - Employee beverage container on a food preparation next to single service at cook line; Operator removed; **Corrected On-Site**
12B-07-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
47
Oct 13, 2022
Complaint Full
2 minor violations.
View 2 violations
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
90
Frequently Asked Questions
When was King's Super Buffet last inspected?
The most recent health inspection at King's Super Buffet on file is from Jan 28, 2026. The public record contains 16 inspections in total.
What is the most common violation at King's Super Buffet?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at King's Super Buffet.
How does King's Super Buffet compare to other restaurants in West Palm Beach?
King's Super Buffet most recently scored 20 out of 100, which is lower than the West Palm Beach average of 79.
Has King's Super Buffet's inspection record improved over time?
Results have been roughly steady. Inspections at King's Super Buffet have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at King's Super 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 King's Super Buffet inspected?
Based on the inspection history on file, King's Super Buffet is inspected around five times per year on average.
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