KING'S FRIED CHICKEN
2216 34 ST S
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/3/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 1/3/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 1/2/2025
High Priority
3
Intermediate
4
Basic
0
Total
7
Disposition: Facility Temporarily Closed
Inspection Details:
- 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.
Food safety inspection conducted on 1/2/2025 revealed 7 total violations (3 high priority, 4 intermediate, 0 basic).
Inspection on 5/7/2024
High Priority
2
Intermediate
5
Basic
16
Total
23
Disposition: Met Inspection Standards
Inspection Details:
- 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.
Food safety inspection conducted on 5/7/2024 revealed 23 total violations (2 high priority, 5 intermediate, 16 basic).
Inspection on 4/1/2024
High Priority
2
Intermediate
6
Basic
1
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 4/1/2024 revealed 9 total violations (2 high priority, 6 intermediate, 1 basic).
Inspection on 1/8/2024
High Priority
3
Intermediate
6
Basic
1
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 1/8/2024 revealed 10 total violations (3 high priority, 6 intermediate, 1 basic).