KING'S WOK

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over produce in walk in cooler, operator moved raw chicken to comply. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl in container of cut broccoli on cook line, operator removed bowl. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris. Observed on flip top unit handles.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in flip top unit on cook line.

High Priority - Nonfood-grade bags used in direct contact with food. Employee removed dumplings in grocery bag and placed in ziplock bag in stand up reach in freezer at front counter. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Employee removed chicken on sheet pans from over shrimp in stand up reach in freezer in front of 3 compartment sink in ware washing area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All bulk containers of flour and cornstarch. Reach in cooler cutting board stained with food debris.

Intermediate - No soap provided at handwash sink. Employee replaced soap at hand sink in front of back door of kitchen. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed drink from prep table on cook line. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees with no hair restraints engaging in food preparation.

Basic - Floor soiled/has accumulation of debris. Floor soiled with grease underneath fryers. Floor soiled with cornstarch and flour in dry storage area.

Basic - Food stored on floor. Oil boxes on floor throughout kitchen.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed knife from in between reach in cooler and prep table on cook line and took to triple sink. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed rags from underneath cutting boards in prep area. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Employee placed chicken in standing water in triple sink into walk in cooler. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. All bulk containers of flour and cornstarch.

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with cooked ribs in walk-in cooler. Warning - From follow-up inspection 2025-07-28: Time Extended - From follow-up inspection 2025-08-01: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From cooks line in kitchen at 2:40pm. Operator placed in walk-in cooler. a. rehydrated pasta (60F - Cold Holding) Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2025-07-28: Pasta 50f cabbage 78f. Admin Complaint - From follow-up inspection 2025-08-01: Pasta 80f Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from wok grill is stained with food buildup between cracks. Repeat Violation Warning - From follow-up inspection 2025-07-28: Time Extended - From follow-up inspection 2025-08-01: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Displaying 02-01-2025 license. Repeat Violation Warning - From follow-up inspection 2025-07-28: Time Extended - From follow-up inspection 2025-08-01: Time Extended

Basic - - From initial inspection : Basic - Cutting board on reach-in cooler across from wok grill has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2025-07-28: Time Extended - From follow-up inspection 2025-08-01: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in both reach-in freezers. Repeat Violation Warning - From follow-up inspection 2025-07-28: Time Extended - From follow-up inspection 2025-08-01: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors across from wok grill. Repeat Violation Warning - From follow-up inspection 2025-07-28: Time Extended - From follow-up inspection 2025-08-01: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler across from wok grill interior have accumulation of soil residues. Warning - From follow-up inspection 2025-07-28: Time Extended - From follow-up inspection 2025-08-01: Time Extended

Basic - - From initial inspection : Basic - Rear kitchen exit door not protected with self-closing doors. Repeat Violation Warning - From follow-up inspection 2025-07-28: Time Extended - From follow-up inspection 2025-08-01: Time Extended

Basic - - From initial inspection : Basic - Rear kitchen exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2025-07-28: Time Extended - From follow-up inspection 2025-08-01: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation Warning - From follow-up inspection 2025-07-28: Time Extended - From follow-up inspection 2025-08-01: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in walk in cooler, order corrected Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Unpackaged raw chicken over unpackaged raw beef in freezer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - tempura chicken (51F - Cold Holding), held less than 4 hours, moved to cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface around wok station soiled. Stained cutting boards.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink behind front counter

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fried egg rolls in walk in cooler not dated

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employee certificates expired August 2024

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over kitchen

Basic - Current Hotel and Restaurant license not displayed. Current license posted during inspection Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee with no hair restraint while engaging in food preparation. Male employee engaged in food prep with no hair restraint

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

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour, corn starch and baking powder bins

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Hood filters soiled.

Basic - Screen in door torn/in poor repair.

Basic - Stored food not covered. Several items in walk in cooler not covered

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

Basic - Working containers of food removed from original container not identified by common name. Flour, baking powder and corn starch bins not labeled

High Priority - Nonfood-grade bags used in direct contact with food. Multiple items in freezers in to go bags Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.sides of wok station soiled. Cutting boards stained

Intermediate - Handwash sink not accessible for employee use at all times. Personal items over hand sink at rear of kitchen, removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at rear of kitchen, replaced Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Dumplings in freezer not dated

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop in msg bin Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. storage shelves under prep table

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table Repeat Violation

Basic - Food stored on floor. Sealed cans of food under storage shelves across from cook line Repeat Violation

Basic - Ice buildup in reach-in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. exterior of sugar and msg bins soiled. Hood filters soiled

Basic - Open dumpster lid. Shared dumpster

Basic - Screen in door torn/in poor repair.

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. Power drill on dry storage shelf with food

Basic - Stored food not covered. Multiple items in walk-in cooler

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

Basic - Working containers of food removed from original container not identified by common name. Flour and baking soda bins not labeled

High Priority - Container of medicine improperly stored. Stored on prep table

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched cell phone and then touched fryer Handle without washing hands. Discussed with owner the importance of hand washing

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing pan with only soap and water. Discussed the importance of wash rinse and sanitize

High Priority - Nonfood-grade bags used in direct contact with food. Produce in customer Togo plastic bag. Walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cook noodles egg rolls walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.reach in cooler make table top shelf Cold holding: cook shrimp 47 f operator moved to freezer 2nd temp 43 f

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked gravy reach in cooler cook chicken cook pork walk n cooler.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Tested at 78 f retested to 85 f Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. For flour bucket dry storage area. Employee removed and added with handle container

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottles on prep table

Basic - Food stored on floor. Chicken bones in buckets on floor

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table stored. Employee removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored over ready to eat noodles.

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook wash their hands in the triple sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed egg rolls and rangoons not dated.

Basic - Current Hotel and Restaurant license not displayed. Observed the current license now displayed.

Basic - Food stored on floor. Observed oil and soy sauce stored on the floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed an ice buildup on the white freezer.

Basic - Stored food not covered.Observed the shrimp and egg rolls not covered in the freezer.

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw chicken and beef stored over green peppers.Owner moved the meat to the bottom shelf. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed the handsink blocked by bustubs of fried chicken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut vegetables and egg rolls with no labels or dates on the food items.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee water stored on the prep table.

Basic - Food stored on floor. Observed boxes of liquid oil stored on the floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed an ice build up in the stand up freezer.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw frozen pork thawing at room temperature.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mops stored on the floor by the back door.

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. Observed rice on the counter at 77F. Operator indicates it was cooked at 12:00 pm. There is not a time mark for Time as a Public Health Control. Operator tagged the rice for the time it was cooked. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed debris buildup in the finger grip area of the handles on the refrigerated make table across from the wok line.

Basic - Uncovered food stored near sink exposed to splash. Observed cooling barbecue pork set beside the back hand washing sink and subject to hand washing splash. Operator moved upon request. Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed freezer lid held together with duct tape Repeat Violation - From follow-up inspection 2021-10-04: Observed freezer lid held together with duct tape * Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed blackened slimy building on the refrigerator door gaskets - From follow-up inspection 2021-10-04: Observed blackened slimy building on the refrigerator door gaskets Time Extended