King Wok Chinese Takeout
Last inspected: Apr 13, 2026
55
Score
King Wok Chinese Takeout appears in inspection records eight times, starting in 2022. The newest entry in the record is dated Apr 13, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
“Opened employee beverage container in a cold holding unit” accounts for the largest share of issues, appearing four times across the record.
That's lower than the typical Fernandina Beach restaurant, which scores around 68. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, open raw beef and open raw chicken stored over opened raw shrimp. Operator moved shrimp to proper storage. **Corrected On-Site**
08A-20-5
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. No written procedures available. Provided DBPR HR 5030-104 and DBPR HR 5030-904. **Corrected On-Site**
11-27-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written procedures were incomplete. Inspector assisted operator with completion. **Corrected On-Site**
03F-10-5
Basic - Cardboard used to line food-contact shelves. Cardboard used to line bottom of flip top reach in cooler. Rust on walk-in cooler shelving.
14-05-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage stored in flip top reach in cooler. Operator removed beverage. **Corrected On-Site**
12B-13-4
Basic - Reach-in cooler/walk-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelving has white mold-like substance.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef and raw chicken thawing at triple sink at room temperature. Operator placed running water over meats. **Corrected On-Site**
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Gasket on walk-in cooler door is soiled. Below gasket on chest reach-in freezer has black mold-like substance. **Repeat Violation**
23-03-4
55
Nov 18, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On table next to fryers, tso chicken (49F - Cold Holding) and next to reach in cooler on cook line, cut cabbage (55F - Cold Holding). Operator stated both products have been out for approximately 35 minutes and he holds it on time but no time marking or time as a public health control from operator presented was not filled out at all. Inspected help operator start to fill out time as a public health control paperwork for future use. **Corrective Action Taken**
03A-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled on cook line. Also, hood filters above cook line soiled with great build up. **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. In flip top reach in cooler on cook line and in stand up reach in freezer behind cook line multiple lo mein noodle bags used to stored cooked pork. Also, at end of cook line on prep table and in walk-in cooler washed and cut broccoli stored in old chicken boxes. **Repeat Violation**
25-32-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Under front counter, employee jacket stored on top of brown to go bags. Operator removed jacket and stored correctly. **Corrected On-Site**
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white reach in freezer behind cook line, ice build up. **Repeat Violation**
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On bottom shelf next to storage rack next to back door, handles of scoops in bags of flour, sugar and msg. Operator removed handles from products. **Corrected On-Site** **Repeat Violation**
10-01-5
67
Apr 16, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Manager handled raw chicken thawing in triple sink and immediately handled bowl of cooked pasta without washing hands. Inspector coached manager on proper hand washing procedures. Manager washed hands correctly. **Corrective Action Taken**
12A-12-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In front glass door reach in cooler, chicken and egg rolls prepared two (2) days prior not dated.
02C-02-5
Basic - Food stored on floor. Container of raw chicken on floor under triple sink in kitchen. Chicken moved and stored correctly. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White chest freezer in kitchen. **Repeat Violation**
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Multiple scoops for flour, sugar, salt in back dry storage area. Scoops moved and stored correctly. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink is soiled in back kitchen. **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. Establishment using used lo mein bags for storage of cooked pork in reach in freezer.
25-32-4
61
Dec 10, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Handwash sink not accessible for employee use at all times. Large box stored on top of hand washing sink in back kitchen. Box moved and stored correctly. **Corrected On-Site**
31A-09-4
Basic - Cardboard/Paper used to line nonfood-contact shelves. Paper lining rack by wok station in kitchen.
14-45-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook on cook line has no hair restraint. Cook placed in hat. **Corrected On-Site**
13-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in white chest freezer in kitchen.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink in back kitchen is soiled.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee boba tea drink stored in reach in cooler across from fryers. Drink moved and stored correctly. **Corrected On-Site** **Repeat Violation**
12B-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table by rice warmers in kitchen. Cloth removed. **Corrected On-Site**
21-12-4
67
Jan 4, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal coffee stored on prep area where sweet and sour sauce is located. Moved **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food not stored at least 6 inches off of the floor. Case of pork stored on floor in kitchen. Case of chicken stored on walk in floor of cooler Bag of cabbage stored on floor of walk in cooler
08B-47-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Glass cooler Starbucks drink stored over chicken on a stick, moved **Corrected On-Site** **Repeat Violation**
12B-13-4
Basic - Reuse of single-service or single-use articles. Cut jugs, reused as scoopers
25-32-4
78
Jul 13, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 45f baby corn 47f raw beef 45f cooked pork 45f. States lids up to long, seconded temp chicken 43 raw beef 43 cooked pork 43 **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw beef, moved **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over peeled onions in walk in cooler, moved **Corrected On-Site**
08A-05-6
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked pork
02C-04-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Personal drink in glass cooler, moved **Corrected On-Site**
12B-13-4
52
Jan 27, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. 80 egg rolls draining oil in top of raw chicken lid boxes.
01B-12-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink in back kitchen, provided **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked pork in reach in cooler from deep freezer
02C-08-5
Basic - Bowl or other container with no handle used to dispense food. Bowls in white rice and in wonton soup, removed **Corrected On-Site**
14-01-5
Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. 80 egg rolls draining oil in top of raw chicken lid boxes.
08B-19-4
Basic - Food not stored at least 6 inches off of the floor. Container of raw chicken thawing on floor under sink. Moved **Corrected On-Site**
08B-47-4
Basic - Reuse of single-service or single-use articles. Jugs cut in shape of scoopers
25-32-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in container on floor at room temperature
06-01-5
55
Aug 16, 2022
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken made previous morning in walk in cooler no date marking
02C-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For cooked chicken held on counter, Provided t8me as a public health form **Corrective Action Taken**
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in cooked rice , moved
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler
36-34-5
Basic - Food not stored at least 6 inches off of the floor. Containers of Oil in kitchen on floor, moved to shelf Containers of raw pork stored on walk in cooler floor, moved **Corrected On-Site**
08B-47-4
70
Frequently Asked Questions
When was King Wok Chinese Takeout last inspected?
The most recent health inspection at King Wok Chinese Takeout on file is from Apr 13, 2026. The public record contains eight inspections in total.
What is the most common violation at King Wok Chinese Takeout?
Across the inspection record, “opened employee beverage container in a cold holding unit” has been cited four times, more than any other issue at King Wok Chinese Takeout.
How does King Wok Chinese Takeout compare to other restaurants in Fernandina Beach?
King Wok Chinese Takeout most recently scored 55 out of 100, which is lower than the Fernandina Beach average of 68.
Has King Wok Chinese Takeout's inspection record improved over time?
Results have been roughly steady. Inspections at King Wok Chinese Takeout have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at King Wok Chinese Takeout 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 Wok Chinese Takeout inspected?
Based on the inspection history on file, King Wok Chinese Takeout is inspected around two times per year on average.
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