DirtyFLRestaurant Inspection Data

KING WOK CHINESE TAKEOUT

Health inspection records show KING WOK CHINESE TAKEOUT in FERNANDINA BEACH has 6 inspections with a food safety rating of 2.4/5. Recent inspections indicate some food safety concerns.

Last inspection: 3 days ago · 6 reports on file

1511 Sadler Road
Florida, 32034
Nassau County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 6 health inspection reports

All Inspection Reports

4/13/2026· 3d ago

Visit ID: 13578663

Met Inspection Standards

1 high, 2 int, 5 basic

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard used to line bottom of flip top reach in cooler. Rust on walk-in cooler shelving.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Gasket on walk-in cooler door is soiled. Below gasket on chest reach-in freezer has black mold-like substance. Repeat Violation
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage stored in flip top reach in cooler. Operator removed beverage. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler/walk-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelving has white mold-like substance.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef and raw chicken thawing at triple sink at room temperature. Operator placed running water over meats. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, open raw beef and open raw chicken stored over opened raw shrimp. Operator moved shrimp to proper storage. Corrected On-Site
  • 11-27-4: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. No written procedures available. Provided DBPR HR 5030-104 and DBPR HR 5030-904. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written procedures were incomplete. Inspector assisted operator with completion. Corrected On-Site

11/18/2025· 4mo ago

Visit ID: 10894101

Met Inspection Standards

1 high, 5 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Under front counter, employee jacket stored on top of brown to go bags. Operator removed jacket and stored correctly. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white reach in freezer behind cook line, ice build up. Repeat Violation
  • 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. On bottom shelf next to storage rack next to back door, handles of scoops in bags of flour, sugar and msg. Operator removed handles from products. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled on cook line. Also, hood filters above cook line soiled with great build up. Repeat Violation
  • 25-32-4:Basic - Reuse of single-service or single-use articles. In flip top reach in cooler on cook line and in stand up reach in freezer behind cook line multiple lo mein noodle bags used to stored cooked pork. Also, at end of cook line on prep table and in walk-in cooler washed and cut broccoli stored in old chicken boxes. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On table next to fryers, tso chicken (49F - Cold Holding) and next to reach in cooler on cook line, cut cabbage (55F - Cold Holding). Operator stated both products have been out for approximately 35 minutes and he holds it on time but no time marking or time as a public health control from operator presented was not filled out at all. Inspected help operator start to fill out time as a public health control paperwork for future use. **Corrective Action Taken**

4/16/2025· 1y ago

Visit ID: 10739957

Met Inspection Standards

1 high, 1 int, 5 basic

  • 08B-38-4:Basic - Food stored on floor. Container of raw chicken on floor under triple sink in kitchen. Chicken moved and stored correctly. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White chest freezer in kitchen. Repeat Violation
  • 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. Multiple scoops for flour, sugar, salt in back dry storage area. Scoops moved and stored correctly. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink is soiled in back kitchen. Repeat Violation
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Establishment using used lo mein bags for storage of cooked pork in reach in freezer.
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Manager handled raw chicken thawing in triple sink and immediately handled bowl of cooked pasta without washing hands. Inspector coached manager on proper hand washing procedures. Manager washed hands correctly. **Corrective Action Taken**
  • 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. In front glass door reach in cooler, chicken and egg rolls prepared two (2) days prior not dated.

12/10/2024· 1y 4mo ago

Visit ID: 8732308

Met Inspection Standards

1 int, 6 basic

  • 14-45-4:Basic - Cardboard/Paper used to line nonfood-contact shelves. Paper lining rack by wok station in kitchen.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook on cook line has no hair restraint. Cook placed in hat. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in white chest freezer in kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink in back kitchen is soiled.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee boba tea drink stored in reach in cooler across from fryers. Drink moved and stored correctly. Corrected On-Site Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table by rice warmers in kitchen. Cloth removed. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Large box stored on top of hand washing sink in back kitchen. Box moved and stored correctly. Corrected On-Site

1/4/2024· 2y 3mo ago

Visit ID: 8444658

Met Inspection Standards

5 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal coffee stored on prep area where sweet and sour sauce is located. Moved Corrected On-Site Repeat Violation
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Case of pork stored on floor in kitchen. Case of chicken stored on walk in floor of cooler Bag of cabbage stored on floor of walk in cooler
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Glass cooler Starbucks drink stored over chicken on a stick, moved Corrected On-Site Repeat Violation
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Cut jugs, reused as scoopers

7/13/2023· 2y 9mo ago

Visit ID: 8353707

Met Inspection Standards

3 high, 1 int, 2 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Personal drink in glass cooler, moved Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw beef, moved Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over peeled onions in walk in cooler, moved Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 45f baby corn 47f raw beef 45f cooked pork 45f. States lids up to long, seconded temp chicken 43 raw beef 43 cooked pork 43 **Corrective Action Taken**
  • 02C-04-5: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. Cooked pork