KING'S WOK
36516 SR 54 W · ZEPHYRHILLS · Pasco County · FL 33541-6938
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
26 full violation description(s) documented by the inspector during this visit.
High Priority 7
12A-13-4High 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**
22-12-5High Priority – Metal stem-type thermometer soiled. **Warning**
14-31-5High Priority – Nonfood-grade bags used in direct contact with cooked ribs in walk-in cooler. **Warning**
14-15-4High Priority – Nonfood-grade container used for food storage – direct contact with uncooked rice at the end of cooks line. **Warning**
08A-02-6High 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-02-5High 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-01-6High 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**
Intermediate 6
27-25-4Intermediate – 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**
22-02-4Intermediate – 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**
27-24-5Intermediate – 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-02-4Intermediate – 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-05-5Intermediate – 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**
27-16-4Intermediate – 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**
Basic 13
14-45-4Basic – Cardboard used to line bottom shelf of prep table on cooks line. **Warning**
50-09-4Basic – Current Hotel and Restaurant license not displayed. Displaying 02-01-2025 license. **Repeat Violation** **Warning**
14-09-4Basic – Cutting board on reach-in cooler across from wok grill has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
08B-38-4Basic – 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**
14-69-4Basic – Ice buildup in both reach-in freezers. **Repeat Violation** **Warning**
23-03-4Basic – 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**
22-16-4Basic – Reach-in cooler across from wok grill interior have accumulation of soil residues. **Warning**
35B-03-4Basic – Rear kitchen exit door not protected with self-closing doors. **Repeat Violation** **Warning**
35B-01-4Basic – Rear kitchen exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-09-4Basic – Screen in rear kitchen exit door torn/in poor repair. **Repeat Violation** **Warning**
29-49-6Basic – Standing water in bottom of reach-in-cooler across from wok grill. **Warning**
08B-12-5Basic – 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**
14-17-4Basic – Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
Inspector observations synchronized from DBPR on September 14, 2026 2:13 PM.
Violation category totals
2 observation(s)
3 observation(s)
1 observation(s)
6 observation(s)
3 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.