Fried Rice King
Last inspected: Apr 24, 2026
50
Score
Inspectors have visited Fried Rice King eight times, with records going back to 2022. Fried Rice King was last inspected on Apr 24, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have found fewer violations than earlier ones, averaging around six violations lately and about 10 violations before that.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited four times.
By comparison, the average Tampa facility scores 79, putting Fried Rice King on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
2
Critical latest
3
Major latest
2
Minor latest
Inspection History
Apr 24, 2026
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Bug spray on prep table in kitchen. Operator removed. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over washed broccoli in reach in cooler. Operator relocated. **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked wontons and multiple items in reach in cooler.
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Green scrubby in Handwash sink on cooks line.
31A-11-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers in kitchen.
22-16-4
Basic - Stored food not covered. Cut cabbage and multiple items in reach in cooler.
08B-12-5
50
Oct 29, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection
22-02-4
Basic - Floor soiled/has accumulation of debris. Floor soiled around kitchen equipment at time of inspection
36-73-4
86
Apr 23, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
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. **Repeat Violation**
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Floor soiled/has accumulation of debris. **Repeat Violation**
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On counter next to rice cooker at 71 F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease **Repeat Violation**
23-03-4
52
Dec 9, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
41
Mar 6, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
Nov 20, 2023
Routine - Food
1 critical violation. 5 major violations. 7 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cut leafy greens (broccoli) in tall reach-in-cooler on cooksline **Corrected On-Site**
08A-05-6
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Large pot inside hand sink faucets. **Corrected On-Site**
31A-09-4
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. **Corrected On-Site**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice in glass reach-in-cooler not identified as employee food.
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Cooked rice in glass reach-in-cooler not identified as employee food.
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor soiled/has accumulation of debris. Underneath cooking equipment **Repeat Violation**
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 78 F
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
37
Mar 23, 2023
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water 89 F. **Repeat Violation**
10-05-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards **Repeat Violation**
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Repeat Violation**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Floor soiled/has accumulation of debris. Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation**
36-73-4
Basic - Employee eating in a food preparation or other restricted area.
12B-02-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
36-30-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing out at room temperature in back kitchen area. Operator placing in reach-in-cooler
06-01-5
47
Oct 11, 2022
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
47
Frequently Asked Questions
When was Fried Rice King last inspected?
The most recent health inspection at Fried Rice King on file is from Apr 24, 2026. The public record contains eight inspections in total.
What is the most common violation at Fried Rice King?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Fried Rice King.
How does Fried Rice King compare to other restaurants in Tampa?
Fried Rice King most recently scored 50 out of 100, which is lower than the Tampa average of 79.
Has Fried Rice King's inspection record improved over time?
Yes. Recent inspections at Fried Rice King have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Fried Rice King means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Fried Rice King inspected?
Based on the inspection history on file, Fried Rice King is inspected around two times per year on average.
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