DirtyFLRestaurant Inspection Data

KING'S WOK

36516 SR 54 W, ZEPHYRHILLS 33541-6938

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports

All Inspection Reports

Inspection on 2/25/2025

High Priority
7
Intermediate
6
Basic
13
Total
26
Disposition: Follow-up Inspection Required

Inspection Details:

  • 14-45-4:Basic - Cardboard used to line bottom shelf of prep table on cooks line. **Warning**
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Displaying 02-01-2025 license. **Repeat Violation** **Warning**
  • 14-09-4:Basic - Cutting board on reach-in cooler across from wok grill has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
  • 08B-38-4:Basic - Food stored on floor. Five gallon container of cooking oil, 6lb can of ketchup, and container of rehydrated noodles stored on floor on cooks line. Operator removed items from floor and placed on pallet. **Corrected On-Site** **Repeat Violation** **Warning**
  • 27-25-4:Intermediate - Basic - Hot water at mop sink does not reach 85 degrees Fahrenheit. Ran hot water for five minutes 72f. Operator turned on gas on hot water heater. Rechecked hot water temperature 93f. **Corrected On-Site** **Warning**
  • 14-69-4:Basic - Ice buildup in both reach-in freezers. **Repeat Violation** **Warning**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors across from wok grill. **Repeat Violation** **Warning**
  • 22-16-4:Basic - Reach-in cooler across from wok grill interior have accumulation of soil residues. **Warning**
  • 35B-03-4:Basic - Rear kitchen exit door not protected with self-closing doors. **Repeat Violation** **Warning**
  • 35B-01-4:Basic - Rear kitchen exterior door has a gap at the threshold that opens to the outside. **Warning**
  • 35B-09-4:Basic - Screen in rear kitchen exit door torn/in poor repair. **Repeat Violation** **Warning**
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler across from wok grill. **Warning**
  • 08B-12-5:Basic - Stored food not covered. From walk-in cooler items in the process of cold holding not covered. a. Multiple containers of fried chicken b. Container of fried pork c. Cooked pork egg rolls d. Multiple five gallon containers of soy sauce **Repeat Violation** **Warning**
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
  • 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. Observed employee touching phone then touch clean utensils and single-serve items without washing hands. Discussed with operator proper hand-hygiene techniques. Will email DBPR Form 5030-157. Washing Hands Method. **Warning**
  • 22-12-5:High Priority - Metal stem-type thermometer soiled. **Warning**
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with cooked ribs in walk-in cooler. **Warning**
  • 14-15-4:High Priority - Nonfood-grade container used for food storage - direct contact with uncooked rice at the end of cooks line. **Warning**
  • 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 removed from original packaging stored on top of raw beef removed from packaging in reach-in freezer in warewashing area. Operator placed raw chicken below raw beef. **Corrected On-Site** **Warning**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From cooks line in kitchen at 2:40pm. Operator placed in walk-in cooler. a. rehydrated pasta (60F - Cold Holding) **Corrective Action Taken** **Repeat Violation** **Warning**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From cooks line at 2:37pm. Operator placed items in wok grill to reheat. Rechecked temp at 3:15pm a. fried chicken (60F - Hot Holding); 177f b. fried pork (61F - Hot Holding) 183f Discussed Time As A Public Health Control As an Option. Will email DBPR Form 5030-009. Reheating For Hot Holding Procedures. Will email DBPR Form 5022-090. Time As A Public Health Control. **Corrected On-Site** **Warning**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from wok grill is stained with food buildup between cracks. **Repeat Violation** **Warning**
  • 27-24-5:Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Ran hot water for five minutes 72f. Operator turned on gas on hot water heater. Rechecked hot water temperature 93f. **Corrected On-Site** **Warning**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near rear kitchen exit. Operator provided paper towels. **Corrected On-Site** **Repeat Violation** **Warning**
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. a. Yu Mei Zheng employee training expired on 08-28-2024. b. Siao Mei Zheng employee training expired on 08-27-2024. **Warning**
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water for five minutes 72f at both hand wash sinks in kitchen and restroom. **Corrected On-Site** **Warning**
Food Inspector #10732376
2025-02-25
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 2/25/2025 revealed 26 total violations (7 high priority, 6 intermediate, 13 basic).

Inspection on 12/2/2024

High Priority
3
Intermediate
4
Basic
13
Total
20
Disposition: Met Inspection Standards

Inspection Details:

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over kitchen
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current license posted during inspection **Corrected On-Site**
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Male employee engaged in food prep with no hair restraint
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
  • 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 in flour, corn starch and baking powder bins
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Hood filters soiled.
  • 35B-09-4:Basic - Screen in door torn/in poor repair.
  • 08B-12-5:Basic - Stored food not covered. Several items in walk in cooler not covered
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour, baking powder and corn starch bins not labeled
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in walk in cooler, order corrected **Corrected On-Site**
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Unpackaged raw chicken over unpackaged raw beef in freezer
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - tempura chicken (51F - Cold Holding), held less than 4 hours, moved to cooler **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface around wok station soiled. Stained cutting boards.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink behind front counter
  • 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. Fried egg rolls in walk in cooler not dated
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employee certificates expired August 2024
Food Inspector #8777007
2024-12-02
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 12/2/2024 revealed 20 total violations (3 high priority, 4 intermediate, 13 basic).