KING BUFFET.

City of Dallas

10250 W TECHNOLOGY BLVD · BACHMAN LAKE, DALLAS

Last inspected 2024.

13 inspections on record since 2018 · Last inspected Jan 2024.

Last inspected Jan 2024. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

126

total on record

LAST INSPECTED

JAN 2024

INSPECTION HISTORY

JAN 5

2024

PASS 12 violations

2 pts Sanitation

*33 Rinsing procedures - 3 compartment sink

set up 3 com sink wash rinse sanitize air drying

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

observed cross contamination raw tuna stored above fried chicken, raw chicken above rte food

1 pts Other

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

cover food in wif, wic, ric

1 pts Sanitation

*42 Dirty nonfood contact surfaces

clean gaskets, coolers, freezers, shelves

1 pts Employee Hygiene

*35 Eating food, chewing gum, drinking beverages, or using tobacco

personal food separate from customer food

1 pts Sanitation

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

use utensils with handle to scoop food no bowls

1 pts Employee Hygiene

*36 Cloths in-use for wiping food spills used for no other purpose

observed wet wiping cloth under cutting board

3 pts Sanitation

*10 Clean Sight and Touch

clean ice machine, clean food storage containers

1 pts Facility Condition

*45 Premises shall be maintained in good repair

repair damaged/broken floor tiles

2 pts Other

*29 Sanitizing solutions, testing devices

provide qua test strips

1 pts Facility Condition

*34 Outer openings:closing holes, gaps

repair gap around doors (entrance and back doors)

2 pts Other

*32 Approved Food Contact Equip.

do not use unapproved material for food contact

JUN 12

2023

PASS 10 violations

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Maintain all cold food products at 41F or lower

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Do not store raw chicken above other foods

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

Maintain dishwasher sanitizer at 50 ppm

3 pts Employee Hygiene

*14 Gloves single use

Do not reuse single-use gloves

3 pts Sanitation

*18 Toxic items stored above food/utensils

Do not store chemicals or personal medications above food products or equipment

1 pts Employee Hygiene

*35 Eating food, chewing gum, drinking beverages, or using tobacco

No drinking in food prep area

1 pts Other

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Cover all food products in WIF

1 pts Sanitation

*39 Store equipment & utensils in a clean, dry place

Do not store knives between food prep stations (wok and deep fryers)

1 pts Facility Condition

*45 Premises shall be maintained in good repair

Replace rusted electrical switch box

1 pts Sanitation

*42 Floors/walls/ceiling/nonfood dirty

Clean fan, floor, cooler and freezer handles

OCT 13

2022

PASS 7 violations

1 pts Other

*45 Unnecessary articles prohibited

3 pts Sanitation

*10 Clean Sight and Touch

CLEAN MEAT CUTTER AND MIXER.

1 pts Employee Hygiene

*35 Hair Restraints effective

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

1 pts Other

*36 Cloths in-use for wiping between uses stored

3 pts Food Storage & Handling

*18 Toxic items labeling-non original container

SPRAY BOTTLE

1 pts Sanitation

*42 Floors/walls/ceiling/nonfood dirty

CLEAN HANDLES OF COOLERS AND FREEZERS, CLEAN FLOOR OF ICE FROM WALK IN FREEZER.

SEP 15

2022

PASS 12 violations

1 pts Other

*36 Cloths in-use for wiping between uses stored

1 pts Pest Activity

*34 Pest Control

OBSERVED FLIES FROM KITCHEN AREA.

1 pts Food Storage & Handling

*41 Food storage containers, identified with common name of food.

LABEL ALL FOOD CONTAINERS.

1 pts Sanitation

*42 Floors/walls/ceiling/nonfood dirty

CLEAN EXTERIOR OF DISH WASHING MACHINE

1 pts Employee Hygiene

*35 Eating food, chewing gum, drinking beverages, or using tobacco

NO DRINKING IN FOOD PREP, SERVING AREA. KEEP PERSONAL BEVERAGE AT THE BOTTOM SHELF OF TABLE IN WAIT STATION.

3 pts Other

*03 Food products not maintained at 135øF or above

WING 112'F, SAUSAGE 114'F, BAKED SALMON 124'F

2 pts Other

*31 Individual, disposable towels

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

MAINTAIN DISHWASHING MACHINE SANITIZER AT 50 PPM, TESTED AT 0 PPM

3 pts Employee Hygiene

*12 Gloves Single Use

EMPLOYEE MUST CHANGE GLOVES BETWEEN TASK, i.e. AFTER TOUCHING CLOTHING.

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

TOFU 50 'F, SQUID 47'F, POTATOES SALAD 48'F, SEAFOOD SALAD 50'F

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

DATE ALL FOOD PRODUCTS WITH USE BY DATE, i.e. FLAN

3 pts Food Temperature

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

LABEL / RECORD ALL YOUR ITEMS ON TEMPERATURE FOR PRODUCTS USE TIME AS PUBLIC HEALTH CONTROL

MAR 15

2022

PASS 8 violations

2 pts Other

*32 Approved Food Contact Equip.

DO NOT STORED FOOD IN OPENED CANS

1 pts Other

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

COVER ALL FOOD PRODUCTS FROM WALK IN FREEZER AND COOLER.

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY.

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.

3 pts Sanitation

*18 Use toxic according to manufacturer direction

MAINTAIN CHLORINE SANITIZER IN SINK AT 50 PPM, TESTED AT 200 PLUS PPM.

1 pts Other

*36 Cloths in-use for wiping between uses stored

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

MAINTAIN MACHINE SANITIZER AT 50 PPM, TESTED AT 10 PPM .

3 pts Other

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

PROVIDE AND MAINTAIN RECORDS FOR ALL BATCHES OF FOOD.

show all 13 inspections →

AUG 10

2021

PASS 11 violations

1 pts Plumbing & Waste

*46 Covered waste receptacle for women's restroom

1 pts Other

*36 Cloths in-use for wiping between uses stored

1 pts Pest Activity

*34 Insect control devices-not over food/food prep

DO NOT KEEP FLIES TAPES ABOVE FOOD PREP TABLES.

1 pts Other

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

COVER ALL FOOD PRODUCTS FROM WALK IN COOLER AND FREEZER

1 pts Sanitation

*42 Floors/walls/ceiling/nonfood dirty

TOP OF DISHWASHING MACHINE , FLOOR OF WALK IN FREEZER.

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

SINK 0 PPM, COS AT 50 PPM

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

DATE ALL FOOD PRODUCTS FROM WALK IN COOLER WITH USE BY DATE WITH SHELF LIFE UP TO 7 DAYS.

3 pts Sanitation

*19 Backflow prevention device - installed

FAUCET UNDER DISH WASHING MACHINE

3 pts Sanitation

*18 Use toxics according to additional condition

MAINTAIN SANITIZER BUCKET AT 100 PPM, TESTED AT 200 PPM.

1 pts Employee Hygiene

*35 Hair Restraints effective

1 pts Sanitation

*47 Conditions of Permit-in use of food equipment

POST A SIGN " A copy of the most recent establishment inspection report is available upon request."

JAN 25

2021

PASS 10 violations

1 pts Sanitation

*45 Lockers to be used to store personal items

STORE ALL PERSONAL ITEMS AWAY FROM FOOD AND EQUIPMENT, i.e. SHOES, PHONES, AND ETC...

3 pts Sanitation

*18 Use toxics according to additional condition

MAINTAIN SANITIZER FOR BUCKET AT 100 PPM, TESTED AT 200 PPM.

1 pts Sanitation

*39 Store equipment & utensils in a clean, dry place

DO NOT STORE KNIVES IN THE GAP BETWEEN COOLERS.

3 pts Plumbing & Waste

*19 Backflow prevention device - installed

FAUCET W

1 pts Other

*36 Cloths in-use for wiping between uses stored

1 pts Sanitation

*35 Eating food, chewing gum, drinking beverages, or using tobacco

NO DRINKING IN FOOD PREP. AREA ALLOWED. KEEP ALL EMPLOYEES' BEVERAGE AWAY FROM FOOD AND EQUIPMENT.

3 pts Other

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

OBSERVED RECORD ON SITE BUT MUST KEEP RECORDS FOR 3 MONTHS AND KEEP PROVIDE DISCARD DATE/ TIME ON PRODUCTS.

1 pts Sanitation

*47 Conditions of Permit-in use of food equipment

POST A SIGN " A copy of the most recent establishment inspection report is available upon request."

2 pts Other

*32 Approved Food Contact Equip.

NO FOOD PRODUCTS STORED IN OPENED CAN ALLOWED. REMOVE UNAPPROVED MEAT CUTTER

3 pts Sanitation

*10 Clean Sight and Touch

ICE MACHINES

JUL 1

2020

PASS 9 violations

1 pts Facility Condition

*45 Premises shall be maintained in good repair

REPLACE CRACKED DOOR FROM ICE MACHINE

2 pts Sanitation

*31 Handwashing lavatory - used for other purpose

DO NOT STORE ANY ITEM IN HAND SINK - WAIT STATION HAND SINK

3 pts Sanitation

*10 Clean Sight and Touch

ICE MACHINE

1 pts Sanitation

*39 Store equipment & utensils in a clean, dry place

DO NOT STORE KNIVES IN THE GAP BETWEEN COOLERS / TABLES.

2 pts Other

*32 Approved Food Contact Equip.

NO FOOD PRODUCTS STORED IN OPENED CAN ALLOWED. REMOVE UNAPPROVED MEAT CUTTER

3 pts Plumbing & Waste

*19 Backflow prevention device - installed

INSTALL AT FAUCET WHERE HOSE IS CONNECTED.

1 pts Sanitation

*47 Conditions of Permit-in use of food equipment

POST SIGN " A copy of the most recent establishment inspection report is available upon request"

1 pts Other

*36 Cloths in-use for wiping between uses stored

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

COVER ALL THE FOOD PRODUCTS FROM WALK IN FREEZER STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)

DEC 26

2019

PASS 10 violations

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

MAINTAIN SANITIZER AT 50 PPM. TESTED AT 0 PPM.

1 pts Other

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

COVER ALL FOOD PRODUCTS STORED FROM WALK IN FREEZER AND WALK IN COOLERS

3 pts Plumbing & Waste

*19 Backflow prevention device - installed

INSTALL BACK FLOW PREVENTION DEVICE TO FAUCET WHERE HOSE IS CONNECTED

2 pts Other

*32 Approved Food Contact Equip.

DO NOT STORE ANY FOOD (i.e. OYSTER SAUCE) IN OPENED CAN

1 pts Sanitation

*39 Store equipment & utensils in a clean, dry place

DO NOT STORE ANY KNIVES IN THE GAP BETWEEN TABLES OR COOLERS

3 pts Other

*06 Time as PHC: 4 hours provide written procedures methods of compliance

PROVIDE TIME AND DATE RECORD TO RICE USE TIME AS PUBLIC HEALTH CONTROL

1 pts Sanitation

*42 Floors/walls/ceiling/nonfood dirty

ALSO CLEAN TOP OF DISH WASHING MACHINE

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY

2 pts Other

*28 Original cont. of RTE/PHF/Day1= day of opening

DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS

1 pts Sanitation

*47 Conditions of Permit-in use of food equipment

POST SIGN " A copy of the most recent establishment inspection report is available upon request"

MAY 24

2019

PASS 8 violations

1 pts Food Temperature

*38 Thawing. under running water criteria - water velocity

None

3 pts Food Temperature

*01 Cooling -- ingredients from ambient within 4 hours to 41øF

Oyster sauce held at the cooks station without refrigeration

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Susage at 72.2 degrees - non refigerated Cooked beef at 76.5 degrees - non refrigerated Cooked fish held at 73.4 degrees - non refrigerated Tufu at 54.2 degrees in the refrigerator Raw beef stew h

3 pts Plumbing & Waste

*19 Backflow prevention device - installed

Attached hose without a backflow device

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw chicken prepared directly next to mushrooms

2 pts Sanitation

*32 Approved Food Contact Equip.

Open can used for food contact surface

2 pts Sanitation

*31 Handwashing lavatory - accessible

OCT 25

2018

PASS 10 violations

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

Broccoli Banana's and Cantaloupe

1 pts Facility Condition

*34 Outer door: solid,selfclosing,tightfitting

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw chicken being cut and raw beef on the same cutting table Raw mussels and krab defrosted in the same set of sinks

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Cooked beef roast held at 66.3 - on a shelf without refrigeration Once fried chicken held on the counter at 54.3 degrees - on the counter without refrigeration Cooked fish held at 47.6 degrees held

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

1 pts Other

*40 Single use articel wrapped or dispensed

1 pts Employee Hygiene

*35 Hair Restraints effective

1 pts Food Temperature

*38 Thawing. under running water criteria - water velocity

1 pts Other

*36 Cloths in-use for wiping between uses stored

3 pts Sanitation

*14 When to wash hands after handling soiled equip/utensil

AUG 24

2018

PASS 9 violations

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw fish over macaroni salad Defrosting cooled sausag end raw squid in the same set of sinks Raw chicken held over raw beef

1 pts Employee Hygiene

*35 Hair Restraints effective

Beard nets missing

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Garlic in oil non refrigerated Once fried egg rools hald at 66.3 degrees - held on the counter Cooked sauage held at 68.8 degrees without refrigertion Open cans of sauce non refrigerated

2 pts Other

*32 Approved Food Contact Equip.

Cut off plastic containers used as a funnel Bowl used as a scoop

3 pts Sanitation

*14 When to wash hands between raw and RTE foods

Hand washing is required after handling raw shell eggs - gloves need to be remove and hand washed before donning new gloves

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

Mushroom stored on the floor

1 pts Facility Condition

*34 Outer door: solid,selfclosing,tightfitting

1 pts Food Temperature

*38 Thawing. under running water criteria - water velocity

3 pts Other

*19 One Inch Air Gap

AUG 15

2018

PASS 10 violations

2 pts Food Storage & Handling

*32 Approved Food Contact Equip.

Open can used for food storage

3 pts Plumbing & Waste

*19 Backflow prevention device - air gap

1 pts Food Temperature

*38 Thawing. under running water criteria - water velocity

Lack of water during the defrosting staged

3 pts Other

*03 Food products not maintained at 135øF or above

Fried fish held at 99.4 degrees

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Cooked beef held at 68.1 degrees Sushi held at 53.8 degrees Cottage cheese at 46.3 degrees

2 pts Food Temperature

*29 Thermometers to be accurate +/- 3'F

Walk in refrigerator thermometer not working properly

3 pts Food Temperature

*01 Cooling -- ingredients from ambient within 4 hours to 41øF

Oyster sauce

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Preparing raw chicken and raw oyster on the same preparation table Raw meat stored over ready to eat fruit

1 pts Facility Condition

*34 Outer door: solid,selfclosing,tightfitting

1 pts Employee Hygiene

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Public inspection records from City of Dallas Code Compliance — Consumer Health Division. Records current as of 2026-07-12. EatOrBeat reports records and does not rate restaurants. Source dataset →

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