KINGDOM BUFFET

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen reach in cooler gaskets soiled with slime/food debris. Hood filters heavily soiled with grease. Warning - From follow-up inspection 2026-06-05: Hood filters heavily soiled with grease. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line, raw fish stored over cooked chicken l Operator moved raw fish below cooked chicken Corrected On-Site

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. Items held on TPHC not time marked. Operator stands items held out for less than one hour. Operator starred to tine mark items

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, cooked pork and chicken prepared over 24 hours not date marked.

Basic - Exterior door has a gap at the threshold that opens to the outside. In kitchen, gap under back door that opens to the outside. Small hole in screen.

Basic - Food stored on floor. In kitchen, food being prepared stored in floor. Operator moved food items on bucket to keep off of floor. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In dry storage, scoop handle in flour container in contact with product. Operator removed scoop Corrective Action Taken

Basic - No suitable facilities provided to store employee clothing and other possessions. In kitchen, employee bicycle stored in prep area by employees preparing raw chicken. Suggested to move bike to back storage area.

Basic - Stored food not covered. In walk in freezer, food stored overnight not covered.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At kitchen, Cutting board with mold like substance. Operator discarded.

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 ribs, cooked chicken, per operator has been stored over 24 hours without proper date marking. Advised operator of proper date marking for food prepared and held over 24 hours.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen, ice machine with mold like substance on interior. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored over prep tables. Operator removed. Corrected On-Site Repeat Violation

Basic - Food stored on floor. At kitchen, oil and at walk in cooler, buckets of iced tea stored on floor. Advised operator of proper storage, operator moved items to shelf. Corrected On-Site Repeat Violation

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.

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.

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

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

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

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

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between equipment. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf with can goods with visible dust, debris. Repeat Violation

Basic - Open dumpster lid.

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.

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 )

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

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

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex employee restroom.

Basic - Covered waste receptacle not provided in women's bathroom. Unisex employee restroom.

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.

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

Basic - Food stored on floor. On floor Under shelve in walk in freezer. Explained. Repeat Violation

Basic - Heavy Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry food storage shelves.

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

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

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.

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.

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

High Priority - Employee washed hands with no soap. Chef observed handling raw chicken and rinsed hands in triple sink without using soap

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

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaning solution with clean sheet pans at cook line Removed Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Chef observed rinsing hands in triple sink

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.

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

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

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.

Basic - Floor soiled/has accumulation of debris. Dry storage Repeat Violation

Basic - Food stored on floor. Bowl of shrimp on floor at triple sink. Removed Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. One door glass cooler on cook line

Basic - Stored food not covered. Walk in freezer Freezer chest

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); remade Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

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.

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.

High Priority - Nonfood-grade bags used in direct contact with food. In walk in freezer

High Priority - Presence of insects, rodents, or other pests. Live lizard in kitchen. Removed. Corrected On-Site

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

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

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

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

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

Intermediate - Handwash sink not accessible for employee use at all times. Garbage bin blocking hand sink in kitchen

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing rag in hand sink Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vents

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor soiled/has accumulation of debris. Floors in back prep area of kitchen Repeat Violation

Basic - Food stored on floor. Buckets of sauce on floor throughout kitchen Buckets of food items on floor in walk in cooler

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All Flour bins in storage room next to restroom

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

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At walk in freezer door

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

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

High Priority - Dented/rusted cans present. See stop sale. One can of strawberry glaze dented in the seam. Repeat Violation Admin Complaint

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.

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

High Priority - Stop Sale issued due to adulteration of food product. One insect observed directly in open block of cream cheese on prep table.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Cutting board on cook line reach in cooler stained

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.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks in kitchen.

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.

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.

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.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice in walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tracks to sliding door coolers on cook line.

Basic - Reuse of single-service or single-use articles. Make shift scoop out of plastic container in rice in walk in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken defrosting in standing water. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. One dented can of soy sauce on rack in dry storage.

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.

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing towel in hand sink. Employee rinsing bucket in hand sink.

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.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Floor soiled/has accumulation of debris-throughout kitchen. In dry storage closets. At ice machine.

Basic - Food stored on floor. Bucket of potatoes on floor walk in cooler. Boxes of frozen chicken on floor in kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing in stagnant water.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls at rack storing cans.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm). remade Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food in walk in cooler made more than 24 hours with no date mark. Example: cook pork, rice, eggrolls, cook shrimp.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Equipment in poor repair. Gasket coming off from one of the reach in cooler and gasket from ice machine.