What is King Buffet Kitchen's health inspection score?

King Buffet Kitchen has a SafeDine safety score of 73 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 Kitchen last inspected?

King Buffet Kitchen was last inspected on July 29, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does King Buffet Kitchen have?

King Buffet Kitchen has 64 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is King Buffet Kitchen safe to eat at?

King Buffet Kitchen has a good safety record with a score of 73/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does King Buffet Kitchen serve?

King Buffet Kitchen serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

King Buffet Kitchen

Name: King Buffet Kitchen
Address: 6230 BLUEBONNET BLVD, Baton Rouge, 70809
Rating: 73

6230 BLUEBONNET BLVD, Baton Rouge

Last inspected 10mo ago

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0Good

American

Better than 22% of american restaurants

Stable

8 inspections

Last: Jul 29, 2025

medium confidence

Directions Order

Inspections

25%

Clean Rate

Avg Violations

11 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

11x

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-31

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-3 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 69/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (73/100) which is computed during our regular data sync.

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

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6230 BLUEBONNET BLVD, Baton Rouge, FL 70809

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Violation Timeline

Apr 2024

1 inspections

12 basic

Apr

May 2024

1 inspections

Jul 2024

1 inspections

Jul

Aug 2024

1 inspections

8 basic

Dec 2024

2 inspections

25 basic

Dec

Apr 2025

1 inspections

12 basic

Jul 2025

1 inspections

7 basic

Jul

Inspection History

8 records on file

5 Routine2 Re-inspection1 Complaint

Jul 25

Routine InspectionLatest

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

FOOD1507 - Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.−2
PACKAGED1505 - Packaged food is stored in direct contact with ice or water.−2
FOOD1507 - Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.−2
PROHIBITED1503 - Food is stored under a possible source of contamination.−2
LINEN/LAUNDRY,4113.2 - Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.−2
FOOD1501.3 - Food is stored where it is exposed to splash, dust, or other contamination−2
IN2519.3 - In use food utensils are stored in water that is not continuously flowing.−2

Base deductions−14 pts

Apr 25

Routine Inspection

12 Basic

12 total

76/100inspection score

−24 pts

Basic (12)

−24 pts

PROHIBITED1503 - Food is stored under a possible source of contamination. Sauce in cans−2
FLOORS3701.5 - Floors are not clean.−2
FOOD1501.4 - Food is not stored six (6) inches off the floor.−2
ICE1907.2 - Ice dispensing utensils were not stored in a clean protected location.−2
FOOD1507 - Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.−2
FOOD1501.3 - Food is stored where it is exposed to splash, dust, or other contamination−2
IN2519.3 - In use food utensils are stored in water that is not continuously flowing.−2
LINEN/LAUNDRY,4113.1 - Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.−2
SANITIZER2513 - A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.−2
MAINTENANCE4119.2 - Mops are not hung and/or stored to facilitate air drying.−2
IN2519.2 - In use food utensils are not stored on a clean dry surface.−2
WALLS3703.3 - Walls/ceilings or attached equipment are not clean.−2

Base deductions−24 pts

Dec 24

Re-inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

WARE2515.2 - Equipment and utensils are not air-dried. wet nesting−2
WALLS3703.4 - Walls/ceilings or attached equipment are not in good repair.−2

Base deductions−4 pts

Dec 24

Routine Inspection

23 Basic

23 total

54/100inspection score

−46 pts

Basic (23)

−46 pts

WALLS3703.4 - Walls/ceilings or attached equipment are not in good repair.−2
MAINTENANCE4119.2 - Mops are not hung and/or stored to facilitate air drying.−2
TOXIC3903 - Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. WD40 NEXT TO SEASONING−2
LABEL1107 - Bulk containers are not properly labeled.−2
FOOD1317 - Using time only as a public health control, food was not served or discarded within 4 hours from when the food was removed from temperature control. FRIED RICE & SUSHI ON THE LINE READING 56°F DISCARDED−2
WARE2515.2 - Equipment and utensils are not air-dried. WET NESTING−2
PERSONAL3903 - Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.−2
LINEN/LAUNDRY,4113.1 - Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.−2
IN2519.2 - In use food utensils are not stored on a clean dry surface. KNIVES−2
FOOD1507 - Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.−2
TOXIC3903 - Medicines or first-aid supplies are stored with/above food, equipment, utensils, linens, single-service or single-use articles.−2
PROHIBITED1503 - Food is stored under a possible source of contamination. TOMATO CANS−2
WALLS3703.3 - Walls/ceilings or attached equipment are not clean.−2
INSECT/RODENT3501 - Roaches are present in the establishment.−2
FOOD1501.3 - Food is stored where it is exposed to splash, dust, or other contamination. SEASONINGS−2
GARBAGE3303.3 - Outside waste receptacles were not kept closed.−2
HAND3109.5 - Soap and/or paper towels are not provided for use at the hand wash lavatory.−2
IN2519.2 - In use food utensils are not stored on a clean dry surface. KNIVES−2
INSECT3503.1 - The insect control device is located above a food preparation area.−2
EQUIPMENT2101.1 - Non-food contact equipment is not maintained in good repair. LEFT KNOB ON HANDSINK NEAR DRINK STATION−2
FOOD2501 - Food contact surfaces and utensils are not clean to sight and touch. ICE MACHINE−2
CLEAN2517.5 - Clean equipment/utensils are not stored covered or inverted.−2
SANITIZER2513 - A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.−2

Base deductions−46 pts

Aug 24

Routine Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

PROHIBITED1503 - Food is stored under a possible source of contamination.−2
FOOD1501.3 - Food is stored where it is exposed to splash, dust, or other contamination−2
IN2519.3 - In use food utensils are stored in water that is not continuously flowing.−2
PERSONAL3903 - Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.−2
IMPROPER1315 - Potentially hazardous foods are not properly thawed.−2
CLEAN2517.5 - Clean equipment/utensils are not stored covered or inverted.−2
LINEN/LAUNDRY,4113.1 - Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.−2
FOOD1507 - Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.−2

Base deductions−16 pts

Jul 24

Re-inspection InspectionClean

No violations

100/100inspection score

May 24

Complaint InspectionClean

No violations

100/100inspection score

Apr 24

Routine Inspection

12 Basic

12 total

76/100inspection score

−24 pts

Basic (12)

−24 pts

FOOD1507 - Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.−2
FOOD1107 - Imported crawfish and shrimp are not identified as specified by law.−2
FOOD305 - A current state food safety certificate is not held by the owner or a designated employee of the establishment.−2
CLEAN2517.5 - Clean equipment/utensils are not stored covered or inverted.−2
IMPROPER1315 - Potentially hazardous foods are not properly thawed.−2
PERSONAL3903 - Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.−2
FOOD1501.3 - Food is stored where it is exposed to splash, dust, or other contamination−2
FOOD2501 - Food contact surfaces and utensils are not clean to sight and touch. Ice machine−2
FLOORS3701.5 - Floors are not clean.−2
INSECT3503.1 - The insect control device is located above a food preparation area.−2
ICE1907.2 - Ice dispensing utensils were not stored in a clean protected location.−2
HAND3109.8 - The hand wash lavatory is used for purpose other than hand washing.−2

Base deductions−24 pts

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Community Safety Reports

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Data source: Florida DBPR · 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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