1/8/2026· 2mo ago

Visit ID: 13607954

Follow-up Inspection Required

1 high, 7 basic

23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -cook line cooler handle Repeat Violation - From follow-up inspection 2026-01-08: **Time Extended**
14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -cook line cooler handle torn -hood filter damaged -walk in cooler door doesn't close all the way Repeat Violation - From follow-up inspection 2026-01-08: **Time Extended**
35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -rear door Repeat Violation - From follow-up inspection 2026-01-08: **Time Extended**
38-01-4:Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. -above dry storage - From follow-up inspection 2026-01-08: **Time Extended**
23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -food buckets next to dish storage -hood filters soiled with accumulation of grease -walk in cooler fan covers soiled with accumulation of dust Repeat Violation - From follow-up inspection 2026-01-08: **Time Extended**
35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. -rear door - From follow-up inspection 2026-01-08: **Time Extended**
29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -pipe under sink next to soda cooler -3 compartment sink faucet leaking - From follow-up inspection 2026-01-08: **Time Extended**
35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. -1 live roach on wok station -operator killed and discarded Warning - From follow-up inspection 2026-01-08: -1 live roach at front counter on floor -2 live roaches in glue trap in empty storage cabinets at server counter -1 live roaches on walk in cooler wall Admin Complaint

1/7/2026· 2mo ago

Visit ID: 13494353

Follow-up Inspection Required

4 high, 4 int, 22 basic

14-01-5:Basic - Bowl or other container with no handle used to dispense food. -in food buckets next to dish storage Repeat Violation
23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -cook line cooler handle Repeat Violation
24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates on dry storage rack
24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. -utensils
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
35A-03-4:Basic - Dead roaches on premises. -2 dead roaches under hand wash sink
13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. -cook with no hair restraint
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
14-11-5:Basic - Equipment in poor repair. -cook line cooler handle torn -hood filter damaged -walk in cooler door doesn't close all the way Repeat Violation
35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -rear door Repeat Violation
36-22-4:Basic - Floor area(s) covered with standing water. -in kitchen
36-73-4:Basic - Floor soiled/has accumulation of debris. -under cooking equipment soiled with accumulation of grease
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. -handles in contact with food product in buckets next to dish storage
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -tongs in standing water Corrected On-Site
38-01-4:Basic - Light shield damaged/in disrepair. -above dry storage
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -food buckets next to dish storage -hood filters soiled with accumulation of grease -walk in cooler fan covers soiled with accumulation of dust Repeat Violation
36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. -restroom
16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
35B-03-4:Basic - Outer openings not protected with self-closing doors. -rear door
29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. -in kitchen -under 3 compartment sink
08B-12-5:Basic - Stored food not covered. -multiple food items in walk in cooler
29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -pipe under sink next to soda cooler -3 compartment sink faucet leaking
35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. -1 live roach on wok station -operator killed and discarded Warning
12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employees switching between multiple tasks without changing cloves Repeat Violation
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Rice, 48F cold holding over night
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -rice (47F - Cold Holding)
16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -no chlorine test kit
22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. -operator brought chlorine sanitizer Corrected On-Site
05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Corrected On-Site
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. -no date marking for any items -operator began date marking **Corrective Action Taken**

8/15/2025· 6mo ago

Visit ID: 10946130

Met Inspection Standards

4 high, 3 int, 19 basic

14-01-5:Basic - Bowl or other container with no handle used to dispense food. -quart container used as scoop in rice bin Corrected On-Site Repeat Violation
23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -flip top reach in cooler on cook line
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on prep table in front of microwave
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 watch stored on shelf above prep table Corrected On-Site
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -single use quart containers above prep table
14-11-5:Basic - Equipment in poor repair. -flip top reach in cooler on cook line seals torn and soiled -double door reach in cooler at cook line seals soiled
35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -rear door
08B-38-4:Basic - Food stored on floor. -BBQ sauce stored on floor in walk in cooler Corrected On-Site 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. -rice scoop handle not above food item Corrected On-Site
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -tongs next to microwave
05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -flip top reach in cooler on cook line
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with accumulation of grease -exterior of flour bin soiled in kitchen
16-48-4:Basic - Old food stuck to clean dishware/utensils.
16-46-4:Basic - Old labels stuck to food containers after cleaning.
33-16-4:Basic - Open dumpster lid.
35B-03-4:Basic - Outer openings not protected with self-closing doors. -rear door
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -flip top reach in cooler on cook line Repeat Violation
25-32-4:Basic - Reuse of single-service or single-use articles. -single use quart containers reused as evident by old food staining and wet nesting
24-17-4:Basic - Silverware/utensils dried with a towel/cloth. -fry baskets dried with cloth before use
22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -fly baskets not sanitized after washing
35A-02-7:High Priority - Live, small flying insects found -1 small flying insects at center prep table in kitchen
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell egg stored over ready to eat washed produce -operator moved eggs to proper location Corrected On-Site
12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employees not changing gloves between tasks, beginning work, or touching clothes
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards throughout establishment soiled
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -for chlorine sanitizer
31B-03-4:Intermediate - No soap provided at handwash sink. -hand wash sink at front counter

1/13/2025· 1y 1mo ago

Visit ID: 8877069

Met Inspection Standards

2 high, 3 int, 13 basic

14-01-5:Basic - Bowl or other container with no handle used to dispense food. In rice container Repeat Violation
36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents over dr storage soiled Vents over 3 comp. Sink
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 jacket on dry storage rack. Operator removed Corrected On-Site
36-73-4:Basic - Floor soiled/has accumulation of debris. Floor behind fryer soiled Floor throughout establishment soiled Repeat Violation
08B-38-4:Basic - Food stored on floor. Bottle of oil on floor in the kitchen. Operator removed. 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. In flour container.operator removed Corrected On-Site
36-62-4:Basic - Light not functioning. Two bulbs at cook line Repeat Violation
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood Filter soiled Exterior fryers soiled Exterior reach in cooler in the kitchen soiled Reach in cooler gaskets in the kitchen Drink cooler exterior soiled Fan covers in walk in coolersoiled Repeat Violation
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in the kitchen soiled. Repeat Violation
08B-12-5:Basic - Stored food not covered. chicken and ribs in walk in cooler. Operator covered. Corrected On-Site
08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions and pepper over sliced onion in walk in cooler. Operator corrected. Corrected On-Site Repeat Violation
14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in freezer shelves rusted Walk in cooler shelves Repeat Violation
29-11-4:Basic - Water leaking from pipe and/or faucet/handle. At mop sink
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Shell eggs over sauces in walk in cooler. Operator corrected. Corrected On-Site
41-10-4:High Priority - Toxic substance/chemical improperly stored. Toilet bowl cleaner and stainless steel cleaned stored next to single service bowls in dry storage. Operator removed. Corrected On-Site
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in the prep area soiled.
11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
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. Ribs and pork in walk in cooler

8/30/2024· 1y 6mo ago

Visit ID: 8741348

Met Inspection Standards

1 high, 12 basic

14-01-5:Basic - Bowl or other container with no handle used to dispense food. In sugar containe Corrected On-Site Repeat Violation
36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the back kitchen area.
50-09-4:Basic - Current Hotel and Restaurant license not displayed.
35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
08B-38-4:Basic - Food stored on floor. Two cases of soda Buckets of sauces on floor Bottles of cooking oil Corrected On-Site Repeat Violation
36-62-4:Basic - Light not functioning. 2 light under the hood
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket Hood filters
16-46-4:Basic - Old labels stuck to food containers after cleaning. On silver land on dish rack next to three compartment sink
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at front counter and in prep area.
25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. White knives on prep table Corrected On-Site
08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers and cabbage over buckets of sauces and cut vegetables. Corrected On-Site Repeat Violation
14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in freezer shelves
01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 can of sauce dented at the seam and rusted on top.

3/15/2024· 1y 12mo ago

Visit ID: 8574850

Met Inspection Standards

2 high, 3 int, 7 basic

14-01-5:Basic - Bowl or other container with no handle used to dispense food./plastic bowl used to scoop flour and cornstarch and white rice scoop / Corrected On-Site
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./opened water bottle on kitchen prep table.
13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./kitchen employee wearing a watch while preparing food.
08B-38-4:Basic - Food stored on floor./oil cartons on floor, back kitchen.
21-04-4:Basic - Green wiping cloth/towel used under cutting board.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line reach in cooler gaskets soiled.
14-17-4:Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface.
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shrimp and raw chicken stored over cooked food, cook line two door reach in coolers.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roast pork 45F, cut cabbage 70F/both less than 4 hours per manager/moved to walk in cooler. **Corrective Action Taken**
53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification./manager Triana's certificate only stated that she completed the online training but still needs to take the exam before a manager certificate will be issued/operator emailed two manager certificates, both current and not on duty. Corrected On-Site
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.
53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

12/13/2023· 2y 3mo ago

Visit ID: 8572637

Met Inspection Standards

2 int, 6 basic

12/12/2023· 2y 3mo ago

Visit ID: 8571251

Facility Temporarily Closed

1 high, 2 int, 7 basic

12/11/2023· 2y 3mo ago

Visit ID: 8362992

Facility Temporarily Closed

8 high, 8 int, 14 basic

14-01-5:Basic - Bowl or other container with no handle used to dispense food. -In bulk rice bowl used as scooping device Corrected On-Site Warning
40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - keys, hat, cell phone stored above prep table in back area. Warning
13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Warning
35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -Back door Warning
36-73-4:Basic - Floor soiled/has accumulation of debris. -Walk-in cooler and walk-in freezer Warning
36-11-4:Basic - Floors not maintained smooth and durable. - floor in back area by the back door. Warning
22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on prep table Warning
36-62-4:Basic - Light not functioning. Light fixture in kitchen area. Warning
51-18-6:Basic - No copy of latest inspection report available. Warning
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of cold holding unit in kitchen area Warning
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line Warning
14-17-4:Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface. Warning
42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. - at mop sink Warning
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -Bulk rice, flour, corn starch Warning
41-07-4:High Priority - Container of medicine improperly stored. -2 bottles stored with food in dry storage shelf. Warning
01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Warning
22-12-5:High Priority - Metal stem-type thermometer soiled. Warning
41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. - 3 cans of Raid stored on shelf in dry storage area. Warning
08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - Raw chicken stored over egg rolls in walk-in cooler. -Raw shrimp and raw beets stored over cooked pork in walk-in cooler. Warning
35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. - 3 live roaches at perp sink -4 live roaches at mop sink Admin Complaint
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Pooled eggs 55° - garlic in water 115° -Operator placed both items in freezer for quick cook. **Corrective Action Taken** Warning
41-10-4:High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner stored next to cooking oil. Warning
12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. - employee washed hands in 3 compartment sink. Warning
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Fry baskets - interior of fryers -Can openers Warning
53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand sink at front counter Warning
22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Warning
31B-03-4:Intermediate - No soap provided at handwash sink. -Hand sink at front counter Warning
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, pork ribs stored in walk-in cooler. Warning
27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - hand sink at front counter. Warning

NAN KING RESTAURANT LLC

Overall Food Safety Rating

All Inspection Reports

1/8/2026· 2mo ago

1/7/2026· 2mo ago

8/15/2025· 6mo ago

1/13/2025· 1y 1mo ago

8/30/2024· 1y 6mo ago

3/15/2024· 1y 12mo ago

12/13/2023· 2y 3mo ago

12/12/2023· 2y 3mo ago

12/11/2023· 2y 3mo ago