RecordWell Data

King Buffet

10250 W TECHNOLOGY BLVD, Dallas, TX 75220 · Dallas County

126cited violations
49serious tier
13inspections

Historical record. Historical: the City of Dallas published this dataset from October 2016 to February 2024 and then ended it (dataset ended 2024). Later inspections are not in it. Points follow the Texas inspection form: Priority items 3 points (shown as serious), Priority Foundation 2, Core 1.

Establishment

Type
Food establishment
Inspected by
City of Dallas Code Compliance (2016–2024 dataset)
Official record
City of Dallas Code Compliance (2016–2024 dataset) inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20241122
20231105
202232712
20212217
2020193
20192188
201832912

Inspections

  1. Jan 5, 2024 Routine Score 81
    • Not serious Priority Foundation (2 points)

      Rinsing procedures - 3 compartment sink

      set up 3 com sink wash rinse sanitize air drying

    • Serious Priority (3 points)

      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

    • Not serious Core (1 points)

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

      cover food in wif, wic, ric

    • Not serious Core (1 points)

      Dirty nonfood contact surfaces

      clean gaskets, coolers, freezers, shelves

    • Not serious Core (1 points)

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

      personal food separate from customer food

    • Not serious Core (1 points)

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

      use utensils with handle to scoop food no bowls

    • Not serious Core (1 points)

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

      observed wet wiping cloth under cutting board

    • Serious Priority (3 points)

      Clean Sight and Touch

      clean ice machine, clean food storage containers

    • Not serious Core (1 points)

      Premises shall be maintained in good repair

      repair damaged/broken floor tiles

    • Not serious Priority Foundation (2 points)

      Sanitizing solutions, testing devices

      provide qua test strips

    • Not serious Core (1 points)

      Outer openings:closing holes, gaps

      repair gap around doors (entrance and back doors)

    • Not serious Priority Foundation (2 points)

      Approved Food Contact Equip.

      do not use unapproved material for food contact

  2. Jun 12, 2023 Routine Score 80
    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      Maintain all cold food products at 41F or lower

    • Serious Priority (3 points)

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

      Do not store raw chicken above other foods

    • Serious Priority (3 points)

      Chlorine sanitizer concentration, minimum temp.

      Maintain dishwasher sanitizer at 50 ppm

    • Serious Priority (3 points)

      Gloves single use

      Do not reuse single-use gloves

    • Serious Priority (3 points)

      Toxic items stored above food/utensils

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

    • Not serious Core (1 points)

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

      No drinking in food prep area

    • Not serious Core (1 points)

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

      Cover all food products in WIF

    • Not serious Core (1 points)

      Store equipment & utensils in a clean, dry place

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

    • Not serious Core (1 points)

      Premises shall be maintained in good repair

      Replace rusted electrical switch box

    • Not serious Core (1 points)

      Floors/walls/ceiling/nonfood dirty

      Clean fan, floor, cooler and freezer handles

  3. Oct 13, 2022 Follow-up Score 87
    • Not serious Core (1 points)

      Unnecessary articles prohibited

    • Serious Priority (3 points)

      Clean Sight and Touch

      CLEAN MEAT CUTTER AND MIXER.

    • Not serious Core (1 points)

      Hair Restraints effective

    • Serious Priority (3 points)

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

    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

    • Serious Priority (3 points)

      Toxic items labeling-non original container

      SPRAY BOTTLE

    • Not serious Core (1 points)

      Floors/walls/ceiling/nonfood dirty

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

  4. Sep 15, 2022 Routine Score 76
    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

    • Not serious Core (1 points)

      Pest Control

      OBSERVED FLIES FROM KITCHEN AREA.

    • Not serious Core (1 points)

      Food storage containers, identified with common name of food.

      LABEL ALL FOOD CONTAINERS.

    • Not serious Core (1 points)

      Floors/walls/ceiling/nonfood dirty

      CLEAN EXTERIOR OF DISH WASHING MACHINE

    • Not serious Core (1 points)

      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.

    • Serious Priority (3 points)

      Food products not maintained at 135øF or above

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

    • Not serious Priority Foundation (2 points)

      Individual, disposable towels

    • Serious Priority (3 points)

      Chlorine sanitizer concentration, minimum temp.

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

    • Serious Priority (3 points)

      Gloves Single Use

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

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

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

    • Not serious Priority Foundation (2 points)

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

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

    • Serious Priority (3 points)

      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

  5. Mar 15, 2022 Routine Score 82
    • Not serious Priority Foundation (2 points)

      Approved Food Contact Equip.

      DO NOT STORED FOOD IN OPENED CANS

    • Not serious Core (1 points)

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

      COVER ALL FOOD PRODUCTS FROM WALK IN FREEZER AND COOLER.

    • Serious Priority (3 points)

      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.

    • Not serious Priority Foundation (2 points)

      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.

    • Serious Priority (3 points)

      Use toxic according to manufacturer direction

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

    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

    • Serious Priority (3 points)

      Chlorine sanitizer concentration, minimum temp.

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

    • Serious Priority (3 points)

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

      PROVIDE AND MAINTAIN RECORDS FOR ALL BATCHES OF FOOD.

  6. Aug 10, 2021 Routine Score 82
    • Not serious Core (1 points)

      Covered waste receptacle for women's restroom

    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

    • Not serious Core (1 points)

      Insect control devices-not over food/food prep

      DO NOT KEEP FLIES TAPES ABOVE FOOD PREP TABLES.

    • Not serious Core (1 points)

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

      COVER ALL FOOD PRODUCTS FROM WALK IN COOLER AND FREEZER

    • Not serious Core (1 points)

      Floors/walls/ceiling/nonfood dirty

      TOP OF DISHWASHING MACHINE , FLOOR OF WALK IN FREEZER.

    • Serious Priority (3 points)

      Chlorine sanitizer concentration, minimum temp.

      SINK 0 PPM, COS AT 50 PPM

    • Not serious Priority Foundation (2 points)

      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.

    • Serious Priority (3 points)

      Backflow prevention device - installed

      FAUCET UNDER DISH WASHING MACHINE

    • Serious Priority (3 points)

      Use toxics according to additional condition

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

    • Not serious Core (1 points)

      Hair Restraints effective

    • Not serious Core (1 points)

      Conditions of Permit-in use of food equipment

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

  7. Jan 25, 2021 Routine Score 81
    • Not serious Core (1 points)

      Lockers to be used to store personal items

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

    • Serious Priority (3 points)

      Use toxics according to additional condition

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

    • Not serious Core (1 points)

      Store equipment & utensils in a clean, dry place

      DO NOT STORE KNIVES IN THE GAP BETWEEN COOLERS.

    • Serious Priority (3 points)

      Backflow prevention device - installed

      FAUCET W

    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

    • Not serious Core (1 points)

      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.

    • Serious Priority (3 points)

      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.

    • Not serious Core (1 points)

      Conditions of Permit-in use of food equipment

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

    • Not serious Priority Foundation (2 points)

      Approved Food Contact Equip.

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

    • Serious Priority (3 points)

      Clean Sight and Touch

      ICE MACHINES

  8. Jul 1, 2020 Routine Score 83
    • Not serious Core (1 points)

      Premises shall be maintained in good repair

      REPLACE CRACKED DOOR FROM ICE MACHINE

    • Not serious Priority Foundation (2 points)

      Handwashing lavatory - used for other purpose

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

    • Serious Priority (3 points)

      Clean Sight and Touch

      ICE MACHINE

    • Not serious Core (1 points)

      Store equipment & utensils in a clean, dry place

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

    • Not serious Priority Foundation (2 points)

      Approved Food Contact Equip.

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

    • Serious Priority (3 points)

      Backflow prevention device - installed

      INSTALL AT FAUCET WHERE HOSE IS CONNECTED.

    • Not serious Core (1 points)

      Conditions of Permit-in use of food equipment

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

    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

    • Serious Priority (3 points)

      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)RAW POULTRY

  9. Dec 26, 2019 Routine Score 80
    • Serious Priority (3 points)

      Chlorine sanitizer concentration, minimum temp.

      MAINTAIN SANITIZER AT 50 PPM. TESTED AT 0 PPM.

    • Not serious Core (1 points)

      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

    • Serious Priority (3 points)

      Backflow prevention device - installed

      INSTALL BACK FLOW PREVENTION DEVICE TO FAUCET WHERE HOSE IS CONNECTED

    • Not serious Priority Foundation (2 points)

      Approved Food Contact Equip.

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

    • Not serious Core (1 points)

      Store equipment & utensils in a clean, dry place

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

    • Serious Priority (3 points)

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

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

    • Not serious Core (1 points)

      Floors/walls/ceiling/nonfood dirty

      ALSO CLEAN TOP OF DISH WASHING MACHINE

    • Serious Priority (3 points)

      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

    • Not serious Priority Foundation (2 points)

      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

    • Not serious Core (1 points)

      Conditions of Permit-in use of food equipment

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

  10. May 24, 2019 Routine Score 82
    • Not serious Core (1 points)

      Thawing. under running water criteria - water velocity

      None

    • Serious Priority (3 points)

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

      Oyster sauce held at the cooks station without refrigeration

    • Serious Priority (3 points)

      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 held at 75.4 held on the counter Cooked egg roll at 73.9 degrees held without refrigeration Potato salad 49.6 degrees

    • Serious Priority (3 points)

      Backflow prevention device - installed

      Attached hose without a backflow device

    • Not serious Core (1 points)

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

    • Serious Priority (3 points)

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

      Raw chicken prepared directly next to mushrooms

    • Not serious Priority Foundation (2 points)

      Approved Food Contact Equip.

      Open can used for food contact surface

    • Not serious Priority Foundation (2 points)

      Handwashing lavatory - accessible

  11. Oct 25, 2018 Routine Score 83
    • Not serious Core (1 points)

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

      Broccoli Banana's and Cantaloupe

    • Not serious Core (1 points)

      Outer door: solid,selfclosing,tightfitting

    • Serious Priority (3 points)

      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

    • Serious Priority (3 points)

      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 without refrigeration Cooked egg rolls held at 57.7 degrees Prepared krab salad held at 43.5 degrees

    • Not serious Priority Foundation (2 points)

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

    • Not serious Core (1 points)

      Single use articel wrapped or dispensed

    • Not serious Core (1 points)

      Hair Restraints effective

    • Not serious Core (1 points)

      Thawing. under running water criteria - water velocity

    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

    • Serious Priority (3 points)

      When to wash hands after handling soiled equip/utensil

  12. Aug 24, 2018 Routine Score 82
    • Serious Priority (3 points)

      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

    • Not serious Core (1 points)

      Hair Restraints effective

      Beard nets missing

    • Serious Priority (3 points)

      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

    • Not serious Priority Foundation (2 points)

      Approved Food Contact Equip.

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

    • Serious Priority (3 points)

      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

    • Not serious Core (1 points)

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

      Mushroom stored on the floor

    • Not serious Core (1 points)

      Outer door: solid,selfclosing,tightfitting

    • Not serious Core (1 points)

      Thawing. under running water criteria - water velocity

    • Serious Priority (3 points)

      One Inch Air Gap

  13. Aug 15, 2018 Routine Score 78
    • Not serious Priority Foundation (2 points)

      Approved Food Contact Equip.

      Open can used for food storage

    • Serious Priority (3 points)

      Backflow prevention device - air gap

    • Not serious Core (1 points)

      Thawing. under running water criteria - water velocity

      Lack of water during the defrosting staged

    • Serious Priority (3 points)

      Food products not maintained at 135øF or above

      Fried fish held at 99.4 degrees

    • Serious Priority (3 points)

      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

    • Not serious Priority Foundation (2 points)

      Thermometers to be accurate +/- 3'F

      Walk in refrigerator thermometer not working properly

    • Serious Priority (3 points)

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

      Oyster sauce

    • Serious Priority (3 points)

      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

    • Not serious Core (1 points)

      Outer door: solid,selfclosing,tightfitting

    • Not serious Core (1 points)

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

Source: City of Dallas Code Compliance (2016–2024 dataset). History last read Oct 1, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.