What is King Buffet's health inspection score?

King Buffet has a SafeDine safety score of 29 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was King Buffet last inspected?

King Buffet was last inspected on January 5, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does King Buffet have?

King Buffet has 97 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is King Buffet safe to eat at?

King Buffet has a safety score of 29/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

King Buffet

Name: King Buffet
Address: 10250 W TECHNOLOGY BLVD, Dallas, 75220
Rating: 29

10250 W TECHNOLOGY BLVD, Dallas

Data may be outdated — inspected 1/5/2024

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0Poor

Northwest Dallas

Ranked #380 of 430 in Northwest Dallas

Stable

10 inspections

Last: Jan 5, 2024

low confidence

Directions Order

Inspections

Clean Rate

9.7

Avg Violations

28 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-71

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-16 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+2 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

10250 W TECHNOLOGY BLVD, Dallas, TX 75220

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Violation Timeline

May 2019

1 inspections

4 intermediate

4 basic

May

Dec 2019

1 inspections

4 intermediate

6 basic

Jul 2020

1 inspections

3 intermediate

6 basic

Jul

Jan 2021

1 inspections

4 intermediate

6 basic

Aug 2021

1 inspections

3 intermediate

8 basic

Aug

Mar 2022

1 inspections

4 intermediate

4 basic

Sep 2022

1 inspections

5 intermediate

7 basic

Sep

Oct 2022

1 inspections

3 intermediate

4 basic

Jun 2023

1 inspections

5 intermediate

5 basic

Jun

Jan 2024

1 inspections

2 intermediate

10 basic

Inspection History

10 records on file

9 Routine1 Follow-up

Jan 24

Routine InspectionLatestScore: 81

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed cross contamination raw tuna stored above fried chicken, raw chicken above rte food
DAL-8*10 Clean Sight and Touch−5
clean ice machine, clean food storage containers

Basic (10)

−20 pts

DAL-1*33 Rinsing procedures - 3 compartment sink−2
set up 3 com sink wash rinse sanitize air drying
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover food in wif, wic, ric
DAL-4*42 Dirty nonfood contact surfaces−2
clean gaskets, coolers, freezers, shelves
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal food separate from customer food
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
use utensils with handle to scoop food no bowls
DAL-7*36 Cloths in-use for wiping food spills used for no other purpose−2
observed wet wiping cloth under cutting board
DAL-9*45 Premises shall be maintained in good repair−2
repair damaged/broken floor tiles
DAL-10*29 Sanitizing solutions, testing devices−2
provide qua test strips
DAL-11*34 Outer openings:closing holes, gaps−2
repair gap around doors (entrance and back doors)
DAL-12*32 Approved Food Contact Equip.−2
do not use unapproved material for food contact

Base deductions−30 pts

Jun 23

Routine InspectionScore: 80

5 Med5 Basic

10 total

65/100inspection score

−35 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Maintain all cold food products at 41F or lower
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw chicken above other foods
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
Maintain dishwasher sanitizer at 50 ppm
DAL-4*14 Gloves single use−5
Do not reuse single-use gloves
DAL-5*18 Toxic items stored above food/utensils−5
Do not store chemicals or personal medications above food products or equipment

Basic (5)

−10 pts

DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
No drinking in food prep area
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food products in WIF
DAL-8*39 Store equipment & utensils in a clean, dry place−2
Do not store knives between food prep stations (wok and deep fryers)
DAL-9*45 Premises shall be maintained in good repair−2
Replace rusted electrical switch box
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
Clean fan, floor, cooler and freezer handles

Base deductions−35 pts

Oct 22

Follow-up InspectionScore: 87

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-2*10 Clean Sight and Touch−5
CLEAN MEAT CUTTER AND MIXER.
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
DAL-6*18 Toxic items labeling-non original container−5
SPRAY BOTTLE

Basic (4)

−8 pts

DAL-1*45 Unnecessary articles prohibited−2
DAL-3*35 Hair Restraints effective−2
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN HANDLES OF COOLERS AND FREEZERS, CLEAN FLOOR OF ICE FROM WALK IN FREEZER.

Base deductions−23 pts

Sep 22

Routine InspectionScore: 76

5 Med7 Basic

12 total

61/100inspection score

−39 pts

Intermediate (5)

−25 pts

DAL-6*03 Food products not maintained at 135øF or above−5
WING 112'F, SAUSAGE 114'F, BAKED SALMON 124'F
DAL-8*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN DISHWASHING MACHINE SANITIZER AT 50 PPM, TESTED AT 0 PPM
DAL-9*12 Gloves Single Use−5
EMPLOYEE MUST CHANGE GLOVES BETWEEN TASK, i.e. AFTER TOUCHING CLOTHING.
DAL-10*02 Cold Hold (41øF/45øF or below)−5
TOFU 50 'F, SQUID 47'F, POTATOES SALAD 48'F, SEAFOOD SALAD 50'F
DAL-12*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
LABEL / RECORD ALL YOUR ITEMS ON TEMPERATURE FOR PRODUCTS USE TIME AS PUBLIC HEALTH CONTROL

Basic (7)

−14 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-2*34 Pest Control−2
OBSERVED FLIES FROM KITCHEN AREA.
DAL-3*41 Food storage containers, identified with common name of food.−2
LABEL ALL FOOD CONTAINERS.
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN EXTERIOR OF DISH WASHING MACHINE
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP, SERVING AREA. KEEP PERSONAL BEVERAGE AT THE BOTTOM SHELF OF TABLE IN WAIT STATION.
DAL-7*31 Individual, disposable towels−2
DAL-11*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE, i.e. FLAN

Base deductions−39 pts

Mar 22

Routine InspectionScore: 82

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
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.
DAL-5*18 Use toxic according to manufacturer direction−5
MAINTAIN CHLORINE SANITIZER IN SINK AT 50 PPM, TESTED AT 200 PLUS PPM.
DAL-7*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN MACHINE SANITIZER AT 50 PPM, TESTED AT 10 PPM .
DAL-8*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
PROVIDE AND MAINTAIN RECORDS FOR ALL BATCHES OF FOOD.

Basic (4)

−8 pts

DAL-1*32 Approved Food Contact Equip.−2
DO NOT STORED FOOD IN OPENED CANS
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM WALK IN FREEZER AND COOLER.
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
DAL-6*36 Cloths in-use for wiping between uses stored−2

Base deductions−28 pts

Aug 21

Routine InspectionScore: 82

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-6*10 Chlorine sanitizer concentration, minimum temp.−5
SINK 0 PPM, COS AT 50 PPM
DAL-8*19 Backflow prevention device - installed−5
FAUCET UNDER DISH WASHING MACHINE
DAL-9*18 Use toxics according to additional condition−5
MAINTAIN SANITIZER BUCKET AT 100 PPM, TESTED AT 200 PPM.

Basic (8)

−16 pts

DAL-1*46 Covered waste receptacle for women's restroom−2
DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*34 Insect control devices-not over food/food prep−2
DO NOT KEEP FLIES TAPES ABOVE FOOD PREP TABLES.
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER AND FREEZER
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
TOP OF DISHWASHING MACHINE , FLOOR OF WALK IN FREEZER.
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS FROM WALK IN COOLER WITH USE BY DATE WITH SHELF LIFE UP TO 7 DAYS.
DAL-10*35 Hair Restraints effective−2
DAL-11*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A copy of the most recent establishment inspection report is available upon request."

Base deductions−31 pts

Jan 21

Routine InspectionScore: 81

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-2*18 Use toxics according to additional condition−5
MAINTAIN SANITIZER FOR BUCKET AT 100 PPM, TESTED AT 200 PPM.
DAL-4*19 Backflow prevention device - installed−5
FAUCET W
DAL-7*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
OBSERVED RECORD ON SITE BUT MUST KEEP RECORDS FOR 3 MONTHS AND KEEP PROVIDE DISCARD DATE/ TIME ON PRODUCTS.
DAL-10*10 Clean Sight and Touch−5
ICE MACHINES

Basic (6)

−12 pts

DAL-1*45 Lockers to be used to store personal items−2
STORE ALL PERSONAL ITEMS AWAY FROM FOOD AND EQUIPMENT, i.e. SHOES, PHONES, AND ETC...
DAL-3*39 Store equipment & utensils in a clean, dry place−2
DO NOT STORE KNIVES IN THE GAP BETWEEN COOLERS.
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED. KEEP ALL EMPLOYEES' BEVERAGE AWAY FROM FOOD AND EQUIPMENT.
DAL-8*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A copy of the most recent establishment inspection report is available upon request."
DAL-9*32 Approved Food Contact Equip.−2
NO FOOD PRODUCTS STORED IN OPENED CAN ALLOWED. REMOVE UNAPPROVED MEAT CUTTER

Base deductions−32 pts

Jul 20

Routine InspectionScore: 83

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-3*10 Clean Sight and Touch−5
ICE MACHINE
DAL-6*19 Backflow prevention device - installed−5
INSTALL AT FAUCET WHERE HOSE IS CONNECTED.
DAL-9*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
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

Basic (6)

−12 pts

DAL-1*45 Premises shall be maintained in good repair−2
REPLACE CRACKED DOOR FROM ICE MACHINE
DAL-2*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEM IN HAND SINK - WAIT STATION HAND SINK
DAL-4*39 Store equipment & utensils in a clean, dry place−2
DO NOT STORE KNIVES IN THE GAP BETWEEN COOLERS / TABLES.
DAL-5*32 Approved Food Contact Equip.−2
NO FOOD PRODUCTS STORED IN OPENED CAN ALLOWED. REMOVE UNAPPROVED MEAT CUTTER
DAL-7*47 Conditions of Permit-in use of food equipment−2
POST SIGN " A copy of the most recent establishment inspection report is available upon request"
DAL-8*36 Cloths in-use for wiping between uses stored−2

Base deductions−27 pts

Dec 19

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-3*19 Backflow prevention device - installed−5
INSTALL BACK FLOW PREVENTION DEVICE TO FAUCET WHERE HOSE IS CONNECTED
DAL-6*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
PROVIDE TIME AND DATE RECORD TO RICE USE TIME AS PUBLIC HEALTH CONTROL
DAL-8*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
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
DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN SANITIZER AT 50 PPM. TESTED AT 0 PPM.

Basic (6)

−12 pts

DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS STORED FROM WALK IN FREEZER AND WALK IN COOLERS
DAL-4*32 Approved Food Contact Equip.−2
DO NOT STORE ANY FOOD (i.e. OYSTER SAUCE) IN OPENED CAN
DAL-5*39 Store equipment & utensils in a clean, dry place−2
DO NOT STORE ANY KNIVES IN THE GAP BETWEEN TABLES OR COOLERS
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
ALSO CLEAN TOP OF DISH WASHING MACHINE
DAL-9*28 Original cont. of RTE/PHF/Day1= day of opening−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
DAL-10*47 Conditions of Permit-in use of food equipment−2
POST SIGN " A copy of the most recent establishment inspection report is available upon request"

Base deductions−32 pts

May 19

Routine InspectionScore: 82

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-2*01 Cooling -- ingredients from ambient within 4 hours to 41øF−5
Oyster sauce held at the cooks station without refrigeration
DAL-3*02 Cold Hold (41øF/45øF or below)−5
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
DAL-4*19 Backflow prevention device - installed−5
Attached hose without a backflow device
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw chicken prepared directly next to mushrooms

Basic (4)

−8 pts

DAL-1*38 Thawing. under running water criteria - water velocity−2
None
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-7*32 Approved Food Contact Equip.−2
Open can used for food contact surface
DAL-8*31 Handwashing lavatory - accessible−2

Base deductions−28 pts

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Community Safety Reports

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Data source: Dallas DEH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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