KING'S FRIED CHICKEN
2216 34 ST S · ST. PETERSBURG · Pinellas County · FL 33711
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
43 full violation description(s) documented by the inspector during this visit.
High Priority 8
12A-07-5High 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.
22-48-5High 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-02-7High Priority – Live, small flying insects found 2 live flies in prep area
22-12-5High Priority – Metal stem-type thermometer soiled.
50-17-3High Priority – Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
08A-20-5High 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-02-5High 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-02-5High 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**
Intermediate 12
11-07-5Intermediate – 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.
11-27-4Intermediate – 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.
22-02-4Intermediate – 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-11-4Intermediate – 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**
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
31B-02-4Intermediate – 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-03-4Intermediate – No soap provided at handwash sink. No soap at either hand wash sink. Employee provided soap at rear hand wash sink. **Corrected On-Site**
22-31-4Intermediate – Non-pitting surface rust on food-contact equipment. Prep tables in front of kitchen with visible surface rust.
05-10-4Intermediate – Probe thermometer not used to ensure proper food temperatures. Employee advised no temperature was taken prior to storage of stop sale items.
53B-13-5Intermediate – 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-02-5Intermediate – 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.
41-17-4Intermediate – 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**
Basic 23
32-09-5Basic – A minimum of one bathroom facility is not available for public use. Caution tape used to block customers from entering bathroom.
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. Door handles to reach in freezer soiled and sticky to touch.
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured. Next to walk in cooler
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled with grease above prep areas.
14-74-7Basic – 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.
40-06-5Basic – 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
13-04-4Basic – Employee with no beard guard/restraint while engaging in food preparation.
14-11-5Basic – Equipment in poor repair. Gaskets on reach in freezer torn.
36-08-4Basic – Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
36-22-4Basic – Floor area(s) covered with standing water. Water standing on floor near mop sink.
14-69-4Basic – Ice buildup in reach-in freezer and/or walk-in freezer.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs on cook line in 80F water
33-11-4Basic – Missing drain plug at dumpster.
51-13-4Basic – No Heimlich maneuver/choking sign posted. Will provide to manager acceptable methods
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit. Non observed in front prep cooler.
23-03-4Basic – 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
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues.
29-49-6Basic – Standing water in bottom of reach-in-cooler. Prep cooler
08B-12-5Basic – Stored food not covered. Sauces in walk in cooler not covered.
06-01-5Basic – 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.
14-55-4Basic – Uncleanable knife block in use to store knives.
14-17-4Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in rear walk-in cooler rusted and pitted.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout the establishment soiled.
Inspector observations synchronized from DBPR on September 9, 2026 12:28 PM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
5 observation(s)
1 observation(s)
5 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 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.