DirtyFLRestaurant Inspection Data

KING'S FRIED CHICKEN

2216 34 ST S

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 5/23/2025

Inspection #: Visit ID: 10752732

  • 32-09-5:Basic - A minimum of one bathroom facility is not available for public use. Caution tape used to block customers from entering bathroom.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Door handles to reach in freezer soiled and sticky to touch.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Next to walk in cooler
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled with grease above prep areas.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Prep cooler at front reach prep area not holding temp. Employee advised they were aware. Discussed not storing TCS foods in the unit until corrected.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 14-11-5:Basic - Equipment in poor repair. Gaskets on reach in freezer torn.
  • 36-08-4:Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Water standing on floor near mop sink.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs on cook line in 80F water
  • 33-11-4:Basic - Missing drain plug at dumpster.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Will provide to manager acceptable methods
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Non observed in front prep cooler.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Legs of prep tables soiled with grease like debris. Fan covers soiled in walk in cooler
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Prep cooler
  • 08B-12-5:Basic - Stored food not covered. Sauces in walk in cooler not covered.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing of shrimp observed in a pot of water in rear hand wash sink. Will provide packet of proper thawing techniques.
  • 14-55-4:Basic - Uncleanable knife block in use to store knives.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in rear walk-in cooler rusted and pitted.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout the establishment soiled.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Spoke with employee about proper handwashing, will provide packet for proper handwashing.
  • 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Using commercial purchased Clorox to sanitize surfaces. Business does have approved bleach on the premises for sanitizer. Will discuss with manager acceptable methods to sanitize.
  • 35A-02-7:High Priority - Live, small flying insects found 2 live flies in prep area
  • 22-12-5:High Priority - Metal stem-type thermometer soiled.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 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 in walk-in cooler over raw beef. Discussed proper storage with manager. Educational pamphlets will be sent to manager.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 5 16oz portions of banana pudding and 4 16oz portions of Cole slaw stored at front counter placed overnight on previous (5/22) day. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce and cut tomatoes at 51F in front prep table. On Retemp tomatoes at 42F lettuce at 43F. Front counter- banana pudding (51F - Cold Holding); Cole slaw (51F - Cold Holding), held over night with no temperatures taken today, manager discarded. **Corrective Action Taken** Repeat Violation
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Educated employee of big 6 and will provide informational packet.
  • 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink dispenser in front seating area with mold like substance. Counters with accumulation of debris. Cutting boards stained Magnetic knife racks soiled
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed thawing shrimp in a pot at the rear hand wash sink. Employee relocated. Corrected On-Site Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at either hand wash sink. Employee advised more were being delivered by the owner later this day. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at either hand wash sink. Employee provided soap at rear hand wash sink. Corrected On-Site
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Prep tables in front of kitchen with visible surface rust.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. Employee advised no temperature was taken prior to storage of stop sale items.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 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. Coleslaw and macaroni salad not date marked in walk in cooler.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of degreaser located at rear hand wash sink. Employee properly labeled. Corrected On-Site Repeat Violation

Inspection Date: 1/3/2025

Inspection #: Visit ID: 10752609

  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2025-01-03: **Time Extended**

Inspection Date: 1/2/2025

Inspection #: Visit ID: 8784992

  • 28-26-5:High Priority - Sewage/wastewater backing up through floor drains. Floor drains back up into restaurant when hand sinks on cooks line are run. Backed up water from multiple floor drains has pooled on cooks line. Single cook must stand and walk through it to perform his duties. Water is backing up in lobby under self service soda station. Guests must walk through water to reach bathrooms.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 21 portions of coleslaw 52f, 18 portions of macaroni 52f, 3 orders of cheesecake 52f all in front counter cooler from previous day.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 21 portions of coleslaw 52f, 18 portions of macaroni 52f, 3 orders of cheesecake 52f all in front counter cooler from previous day.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Rear hand wash sink filled with dirty towels
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rear hand wash sink
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.

Inspection Date: 5/7/2024

Inspection #: Visit ID: 8586261

  • 51-11-4:Basic - Carbon dioxide tanks stored near walk-in cooler not adequately secured.
  • 14-09-4:Basic - Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table near fat-fryer. Operator removed drink. Cleaned and sanitized area. 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. Employee phone stored on prep table across from fat-fat-fryer. Operator removed phone. Cleaned and sanitized area. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Bottom shelf of prep table on cooks line is rusted.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors in walkway behind cooks line is soiled grease.
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  • 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. Scoop handle touching salt in container on bottom shelf of prep table on cooks line.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temp is 88f.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Will email DBPR Form 5030-105. Choking First Aid Procedures.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are soiled.
  • 22-16-4:Basic - Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Container of raw chicken in warewashing area not thawing under refrigeration or cold running water.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 21-09-4:Basic - Wet wiping cloth stored on top of cutting board on reach-in cooler on cooks line used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of salt on bottom shelf of prep table on cooks line is not labeled.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef patties stored on top of raw fish in walk-in cooler. Raw beef patties stored above raw shrimp in reach-in cooler on cooks line. Operator placed raw beef patties below raw fish and raw shrimp. Will email DBPR Form 5030-098. Safe Refrigerator Storage. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to y-splitter at mop sink without vacuum breaker. Repeat Violation
  • 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1. Darcy Golden promoted to manager more than 30 days ago.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
  • 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. 1. Rashard Golden 2. Shahida Kakar Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.
  • 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. From walk-in cooler a. Containers of macaroni salad prepared more than 24 hours ago not date-marked.
  • 41-17-4:Intermediate - Spray bottle hanging on side of hand wash sink in warewashing area containing toxic substance not labeled.

Inspection Date: 4/1/2024

Inspection #: Visit ID: 8586013

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Can opener heavily rusted. - From follow-up inspection 2024-04-01: **Time Extended**
  • 12A-10-4:High Priority - - From initial inspection : High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched phone, scratched face, then put gloves on and started to prep chicken with no hand wash. - From follow-up inspection 2024-04-01: Employee on cook line touched phone with gloved hands and proceeded to continue working with food with no hand wash. **Time Extended**
  • 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation - From follow-up inspection 2024-04-01: Vacuum breaker at mop sink has not been installed at the time of this callback inspection report. **Time Extended**
  • 11-27-4:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-04-01: Inspector printed copy of written procedures. **Time Extended** **Corrective Action Taken**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener - From follow-up inspection 2024-04-01: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2024-04-01: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area - From follow-up inspection 2024-04-01: No paper towels or mechanical hand drying device provided at handwash sink **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-04-01: No proof of employee training at the time of this callback inspection report. Admin Complaint
  • 02C-06-5:Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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. Food in Tupperware containers in reach in freezers need date marking - From follow-up inspection 2024-04-01: Food in Tupperware containers in reach in freezers need date marking. **Time Extended**

Inspection Date: 1/8/2024

Inspection #: Visit ID: 8390717

  • 14-11-5:Basic - Equipment in poor repair. Can opener heavily rusted.
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched phone, scratched face, then put gloves on and started to prep chicken with no hand wash.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Admin Complaint
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation
  • 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 02C-06-5:Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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. Food in Tupperware containers in reach in freezers need date marking