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Licensee
Name: KING'S WOK License Number: SEA6112860
Rank: Seating License Expiration Date: 02/01/2019
Primary Status: Current Secondary Status: Active
Location Address: 36516 SR 54 W
ZEPHYRHILLS, FL 33541-6938

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 01/03/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
3 8 16
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
14-01-4    Basic - Bowl or other container with no handle used to dispense food. Bowls in rice/ flour/ soy sauce and sugar containers **Repeat Violation** **Warning**
14-45-4    Basic - Cardboard used to line nonfood-contact shelves, prep table shelves **Repeat Violation** **Warning**
40-07-4    Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Drinks and personal equipment on prep table and stem table **Warning**
36-71-4    Basic - Floor drains/drain covers heavily soiled.by 3 bay sink and dump sink **Warning**
08B-12-4    Basic - Food stored in holding unit not covered. Food and sauces in walk in cooler and containers and trays in reach in freezer **Warning**
14-69-4    Basic - Ice buildup in chest and stand up reach-in freezer. **Warning**
22-19-4    Basic - Interior of microwave soiled with encrusted food debris. **Warning**
08B-38-4    Basic - Oil boxes/ soy sauce/ sugar stored on floor in kitchen. **Repeat Violation** **Warning**
35B-03-4    Basic - Outer openings not protected with self-closing doors. **Warning**
21-06-4    Basic - Paper menu used as liner for food container. Egg rolls in refrigerator on cook line **Warning**
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair on cook line **Warning**
25-33-4    Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Cardboard box lids used to cool chicken dumplings Cardboard boxes storing wongtons in reach in freezer on cook line **Warning**
23-12-4    Basic - Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation** **Warning**
14-17-4    Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter tops **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Sugar, salt, msg containers **Repeat Violation** **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line had egg roll (48°F - Cold Holding); dumpling (46°F - Cold Holding); ribs (47°F - Cold Holding); chicken (48°F - Cold Holding); On counter top at room temperature had garlic oil (58°F - Cold Holding); rice (58°F - Cold Holding), suggested to place on TPHC plan **Warning**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over ready to eat vegetables in walk in cooler. Raw shrimp over ready to eat shrimp in stand up reach in freezer **Warning**
08A-20-4    High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw shrimp in stand up reach in freezer **Warning**
53A-03-5    Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Xiao Min Lin 11/14/12 **Warning**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. By handwash sink in back of kitchen had knife and spoon in basin **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at front counter and hand wash sink near back exit **Corrected On-Site** **Warning**
31B-03-4    Intermediate - No soap provided at handwash sink. Back hand wash sink by exit door **Warning**
14-14-4    Intermediate - Nonfood-grade basting brush used in food. **Warning**
03D-19-4    Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken dumplings cooling at room temperature in kitchen **Warning**
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, egg rolls, noodles, ribs in walk in cooler **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. **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395