KINGS WOK
31154 Cortez Boulevard
Florida, 34602
Hernando County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/28/2025
High Priority
4
Intermediate
2
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 12B-01-4:Basic - Employee eating while preparing food. Drinking out of a soda can prep area by walk in cooler
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees food mussels not separated from restaurants food in walk in cooler **Repeat Violation**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal phone on prep line.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Rice bin grey bucket handle inside the rice by walk in cooler
- 43-01-4:Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Air Bed on floor by hand washing sink and three compartment sink.
- 08B-12-5:Basic - Stored food not covered. Veggies sauces raw seed sprouts not covered in walk in cooler
- 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shelled eggs over vegetables in reach in cooler top table across from stoves.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs over unwashed broccoli in walk in cooler
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat sauce in white buckets walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook pork 47 f reach in cooler on cook line. Employee moved to freezer 2nd temp 43 f **Corrected On-Site**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cook Chicken cook egg rollwhite reach in cooler by cash register. Employee put date stickers on pan but not actual number date. **Corrective Action Taken**
- 43-08-4:Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. 1 child in the kitchen. Employee asked the child to go to the dining room **Corrected On-Site**
Food safety inspection conducted on 1/28/2025 revealed 12 total violations (4 high priority, 2 intermediate, 6 basic).
Inspection on 7/30/2024
High Priority
4
Intermediate
1
Basic
10
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Round cutting board has pieces missing. Operator discarded **Corrected On-Site**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple on prep tables, moved to bottom
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food on top shelf in walk in cooler over food for customers. **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items on prep table. Operator removed **Corrected On-Site**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 1 cook wearing watch, prep cook wearing watch and bracelet **Corrected On-Site**
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Operator washing dishes, no sanitizer set up. Discussed with operator, manual dish wash poster is on wall.
- 08B-38-4:Basic - Food stored on floor. Buckets of sauce on floor in kitchen and walk in cooler . **Repeat Violation**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In refrigerator on cook line
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on wall in bathroom Table fan at front counter
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk sugar, flour, starch
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Prep cook moved trash can then continued to cut carrots, discussed with staff and manager on duty .
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishes washed and rinsed in middle sink, then put on shelf. Discussed proper chlorine level for sanitizing and proper set up of 3 compartment sink
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In vertical freezer - raw chicken over raw pork, raw pork over cooked vegetables. In walk in cooler - raw chicken over produce **Repeat Violation**
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Greater than 200 ppm, corrected to
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls in walk in cooler not used within 24 hours not date marked . **Repeat Violation**
Food safety inspection conducted on 7/30/2024 revealed 15 total violations (4 high priority, 1 intermediate, 10 basic).