King Chef
Last inspected: Mar 12, 2026
70
Score
Across the available record, King Chef has nine inspections on file, the first dated 2022. King Chef was last inspected on Mar 12, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about six violations before that.
The pattern that stands out is “containers of food stored on floor in walk-in freezer”, which has been cited four times.
The city-wide average sits at 91, which King Chef's 70 doesn't quite reach. On the whole, the file is mixed but not concerning.
9
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - No soap provided at handwash sink to the left of the three compartment sink. Operator placed soap. **Corrected On-Site**
31B-03-4
Intermediate - Records/documents for required employee training do not contain all of the required information for food handler certificates through International Food Service Executive Association. Operator corrected. **Corrected On-Site**
53B-10-4
Basic - Water leaking from pipe underneath handwash sink at front counter.
29-11-4
Basic - Containers of food stored on floor in walk-in freezer.
08B-38-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas throughout the kitchen.
36-37-5
70
Nov 13, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Dented/rusted cans present. Damaged/spoiled/recalled food not properly segregated. Observed 1 can of soy sauce dented and bulging on shelf with other cans at time of inspection. Operator marked and set aside for return. See issued stop sale.
01B-01-4
High Priority - Food placed in soiled container/equipment. Cut cabbage and cut broccoli put back in original cardboard container. Discussed with operator and containers were corrected. **Corrected On-Site**
08B-27-4
Basic - Damaged/spoiled/recalled food not properly segregated. Observed 1 can of soy sauce dented and bulging on shelf with other cans at time of inspection. Operator marked and set aside for return. Issued stop sale.
08B-20-4
70
May 7, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler liquid pooled eggs stored directly above open containers of sauces, discussed safe refrigeration storage with operator who corrected storage of products. **Corrected On-Site** **Warning** - From follow-up inspection 2025-05-07: In reach in cooler raw shell eggs stored directly on top of cut green onions, discussed with operator who corrected storage. **Admin Complaint** **Corrected On-Site**
08A-05-6
High Priority - - From initial inspection : High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on back of pants and without washing hands employee handled ladle to stir sauce, discussed with operator employee washed hands. **Corrected On-Site** **Warning** - From follow-up inspection 2025-05-07: Employee wiped hands on pants and without washing hands employee handled container of raw chicken and clean and sanitized dishes, discussed with operator employee washed hands. **Admin Complaint** **Corrected On-Site**
12A-28-4
74
May 6, 2025
Routine - Food
7 critical violations. 1 major violation. 2 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on table next to fryer cooked rice (60F - Cold Holding) ; fried chicken (55F - Cold Holding) per operator products removed from reach in cooler and left on table for approximately 1 hour, discussed cold holding with operator who placed items back into reach in cooler to chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in freezer non commercially packaged metal tray of raw chicken stored directly above non commercially packaged metal tray of raw beef, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler liquid pooled eggs stored directly above open containers of sauces, discussed safe refrigeration storage with operator who corrected storage of products. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged metal tray of raw beef stored above bags of French fries, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. In walk in freezer thank you bags used to store raw meats, discussed with operator to remove products. **Warning**
14-31-5
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on back of pants and without washing hands employee handled ladle to stir sauce, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
12A-28-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from back door and without washing hands employee began to handle various clean and sanitized containers for food, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
12A-16-4
Intermediate - Spray bottle containing toxic substance not labeled. In kitchen on shelf under table next to fryer spray bottle containing degreaser not labeled discussed with operator who labeled bottle. **Corrected On-Site** **Warning**
41-17-4
Basic - Stored food not covered. In kitchen next to dish washing area bags of uncooked rice with tops cut off left open and not covered, discussed with operator who closed bags of rice. **Corrected On-Site** **Repeat Violation** **Warning**
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen chairs used to store rice warmers heavily soiled with food and grease debris. Discussed with operator to clean and sanitize. **Warning**
23-03-4
29
Dec 16, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Dented cans present. See stop sale. Bamboo strips Thick soy sauce
01B-01-4
Intermediate - Handwash sink used for purposes other than handwashing. Ladle stored in hand wash sink in prep area. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Reuse of single-service or single-use articles. Jug cut into scoop
25-32-4
Basic - Stored food not covered. Multiple items in walk in cooler
08B-12-5
70
Apr 8, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
52
Oct 24, 2023
Routine - Food
3 critical violations. 3 major violations. 16 minor violations.
View 22 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken and beef stored over Ready to eat items in walk in cooler. Operator moved. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Non-food grade towel used as liner for food container. -apron used to cover prepared wontons in walk in cooler. Operator removed **Corrected On-Site**
14-86-1
High 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. Unapproved bleach being used at establishment. Operator went to store and purchased correct bleach during inspection. **Corrected On-Site**
22-48-5
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. Provided operator with DBPR HR Form 5030-104 in printed form. **Repeat Violation**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Ladles stored in rear hand sink. Operator removed **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -multiple items in walk in cooler not dated, operator states some items were made today.
02C-02-5
Basic - Stored food not covered. -Multiple open bags of flour and sugar in dry storage -multiple items in walk in cooler uncovered
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. Plastic pint container used as scoop for flour
14-01-5
Basic - Cardboard used to line nonfood-contact shelves on rear prep table with rice cooker. **Repeat Violation**
14-45-4
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
32-12-5
Basic - Floor soiled/has accumulation of debris. -walk in freezer floor soiled
36-73-4
Basic - Food stored on floor. - deep fryer oil and soy sauce buckets on floor in kitchen -buckets of food on floor in walk in freezer -buckets of food items on floor in walk in cooler **Repeat Violation**
08B-38-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Wonton wrappers thawed at room temperature. Operator moved to walk in cooler.
06-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment on cooks line. Operator removed **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - Multiple ceiling tiles in kitchen moisture stained
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mixer exterior soiled -prep table shelves soiled -dry storage racks soiled -top of cooks line soiled -walk in cooler shelves soiled -walk,in cooler fan guards soiled **Repeat Violation**
23-03-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Inoperable reach in cooler on cooks line and inoperable reach in cooler in storage area used as dry storage interiors soiled
22-16-4
Basic - Reuse of single-service or single-use articles. -single use plastic jugs being cut, turned into scoops for cooked rice. Operator removed items. **Corrected On-Site**
25-32-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walk in cooler wall soiled with mold like substance
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
21
Apr 24, 2023
Routine - Food
6 critical violations. 3 major violations. 20 minor violations.
View 29 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over cut Cabbage and unwashed lettuce.
08A-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in hot hold unit, 129F, moved to microwave to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Fresh Garlic in oil made at 11 am, 74 degrees, moved to freezer. At 4:30 72 degrees. See stop sale.
03D-06-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts (44F - Cold Holding)
03A-02-5
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over ready to eat foods in vertical freezer.
08A-02-6
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. Gave poster to operator
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Bus tub and ladle in one sink, boxes of fry oil blocking one sink, and box on top of sink. Operator corrected on site **Corrected On-Site**
31A-09-4
Intermediate - Nonfood-grade basting brush used in food. Paint brush being used to baste foods
14-14-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet on prep cook.
13-07-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Hanging over chest freezer, and Cooke drive, operator removed **Corrected On-Site**
35B-08-4
Basic - Food stored on floor. buckets of food stored on floor in food prep area and cooler floor
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Removed from between coolers on cook line. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in standing water at 85, operator correct on site **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with food debris, dirt, slime or dust. Floor fan Sides of cooking equipment soiled Soiled bottom shelf on end of cook line Cooler shelves soiled
23-03-4
Basic - Open dumpster lid. Shared dumpster.
33-16-4
Basic - Reuse of single-service or single-use articles. Egg trays and aluminum can, being used in food storage. Operator discarded **Corrected On-Site**
25-32-4
Basic - Screening is not 16-mesh to the inch. Back screen door
35B-13-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Mini cement mixer being used to mix seasonings. Electric Drain snake in food prep area. DeWalt electric drill with beater bar soiled from use as a mixer.
42-03-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soiled wet wiping cloth on cutting board, moved to sanitizing bucket by operator. **Corrected On-Site**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket on cook line 50 ppm, corrected to 100 ppm **Corrected On-Site**
21-07-4
Basic - Buildup of food debris/soil residue on equipment door handle. Multiple handles.
23-24-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard used under rice warmer in back of kitchen.
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Damaged/spoiled/recalled food not properly segregated. 1 can oyster sauce, 1 can ground bean sauce 1 can bamboo shoots.
08B-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In food prep area, operator removed **Corrected On-Site**
12B-07-4
Basic - Employee eating while preparing food. Cook eating while prepping food. Discussed proper eating areas with manager
12B-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operator had her cell phone on prep table slicer, removed **Corrected On-Site**
40-06-5
11
Dec 28, 2022
Routine - Food
2 critical violations. 2 major violations. 14 minor violations.
View 18 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came in from outside, started bagging egg rolls without washing hands
12A-16-4
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken and raw beef over unwashed vegetables in walk in cooler
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by buckets and big bowl of rice, items removed **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut onions, egg rolls, cooked pork in walk in cooler not date marked
02C-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. Beef being thawed in standing water in 3 compartment sink, water temperature 61F
06-01-5
Basic - Stored food not covered. Cut cabbage, cut onions, egg rolls, sauce in all in cooler **Repeat Violation**
08B-12-5
Basic - Reuse of single-service or single-use articles. Peanut butter Containers reused for food storage Cans reused for food storage
25-32-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table
12B-07-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting snow peas without washing them **Repeat Violation**
08B-39-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Bowl or other container with no handle used to dispense food. Can used to scoop rice
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
23-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and reach in cooler, knife removed **Corrected On-Site**
10-17-4
Basic - Food stored on floor. Bucket of rice on floor in kitchen **Repeat Violation**
08B-38-4
Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Cut cabbage in a used raw chicken box
08B-19-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
30
Frequently Asked Questions
When was King Chef last inspected?
The most recent health inspection at King Chef on file is from Mar 12, 2026. The public record contains nine inspections in total.
What is the most common violation at King Chef?
Across the inspection record, “containers of food stored on floor in walk-in freezer” has been cited four times, more than any other issue at King Chef.
How does King Chef compare to other restaurants in Weeki Wachee?
King Chef most recently scored 70 out of 100, which is lower than the Weeki Wachee average of 91.
Has King Chef's inspection record improved over time?
Yes. Recent inspections at King Chef have averaged around three violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at King Chef means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is King Chef inspected?
Based on the inspection history on file, King Chef is inspected around three times per year on average.
Nearby Restaurants