King Wok
Last inspected: Jan 30, 2026
43
Score
Inspectors have visited King Wok 10 times, with records going back to 2022. The latest inspection on file is from Jan 30, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have held steady across recent visits, averaging around seven violations each.
The pattern that stands out is “food stored on floor”, which has been cited six times.
Restaurants in St. Augustine average 81, so King Wok trails the local norm. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
4
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came out of bathroom and went into kitchen in the walk in freezer and picked up packages of food without washing hands first.
12A-11-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (64F - Cold Holding); cut cabbage (48F - Cold Holding) sitting out on table next to make line reach in cooler, per operator both items have been sitting out no more then a few hours, all items sitting out moved to walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. 1 dented can of oyster sauce and 1 dented can of ketchup on rack by back door to kitchen. **Repeat Violation** **Admin Complaint**
01B-01-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell egg on cook line with bare hands then continued to handle single use items,s and clean utensils without washing hands between tasks.
12A-27-4
Basic - Bowl or other container with no handle used to dispense food. Plastic to go containers in bulk containers of rice and flour in prep area. **Repeat Violation**
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. 1 food handler making food on cook line. **Repeat Violation**
13-03-4
Basic - Floor soiled/has accumulation of debris. Under equipment in small storage room in back of kitchen has a build up of dust and debris. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Multiple buckets of soy sauce on cook line on floor. Bag of onions in walk in cooler. **Repeat Violation**
08B-38-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed mushrooms stored over portioned containers of noodles in walk in cooler.
08B-17-4
43
Jul 16, 2025
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauce with cooked onions (53F - Cold Holding) sitting out on make line cooler, per operator sauce has been out for less then 30 minutes, sauce placed back in cooler. cooked pork (48F - Cold Holding) sitting out on table in prep area, per manager employees removed pork from walk in cooler less then 1 hour ago for preparation, but all employees are already engaged in preparation with a large amount of food, pork placed back in walk in cooler. **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 stored over various cooked animal products in walk in freezer, all items removed from original packaging. Also raw chicken stored over raw beef on soled rack in walk in freezer. Operator began to rearrange all items during inspection. Also raw chicken stored over buckets of sauce and cut vegetables in walk in cooler. Also bowl with raw animal liquids on bottom of bowl stored in container of cut peppers touching peppers in top section of reach in cooler on make line, bowl removed. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bowl with raw animal liquids on bottom of bowl stored in container of cut peppers touching peppers in top section of reach in cooler on make line.
01B-13-4
Intermediate - Handwash sink not accessible for employee use at all times. Multiple plastic bucket lids in hand wash sink between walk in cooler and triple sink.
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of white liquid under front counter.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowls in several bulk containers of flour and other seasonings in back of kitchen. **Repeat Violation**
14-01-5
Basic - Cardboard used to line food-contact shelves. Under prep table on make line and racks in back of kitchen.
14-05-4
Basic - Employee with no hair restraint while engaging in food preparation. Food employees engaged in food handling in kitchen and prep area. **Repeat Violation**
13-03-4
Basic - Floor soiled/has accumulation of debris. Under cook line.
36-73-4
Basic - Food stored on floor. Buckets of soy sauce in walk in cooler. Buckets of rice and seasoning on cook line. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw chicken stored in standing water at triple sink.
06-01-5
37
May 15, 2025
Routine - Food
No violations found.
100
Mar 14, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 2 employees eating food in back of kitchen then contained to prepare food without washing hands first. **Repeat Violation** **Admin Complaint**
12A-05-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork mixture stored over cooked pork, all removed from original packaging, in walk in freezer. Also raw beef stored over raw fish in walk in freezer, all removed from original packaging. Also raw chicken stored over soy sauce in walk in cooler. Also raw pork mixture stored over sauces in walk in cooler. Operator began to rearrange during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket under triple sink reading 200ppm, operator remade to 100ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-27-4
Intermediate - 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. All certifications expired in 2024 **Warning**
53B-05-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Kung Pao sauce (98F - Cooling, after 30 minutes 98F) in covered plastic bucket in walk in cooler, per operator sauce was cooked 30 minutes prior, lid removed. **Corrective Action Taken** **Repeat Violation**
03D-15-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense rice and flour from bulk containers in back of kitchen.
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. 3 employees preparing food on cook line and prep area.
13-03-4
Basic - Food stored on floor. Multiple buckets of soy sauce and rice on cook line.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of plastic food containers used to hold raw chicken in on cook line.
23-03-4
43
Aug 6, 2024
Routine - Food
6 critical violations. 6 major violations. 2 minor violations.
View 14 violations
High Priority - Employee washed hands with no soap. Employee washed hands in triple sink without any soap.
12A-20-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork mix stored over cooked chicken in walk in freezer, all items removed from original container. Also raw chicken stored over raw beef in walk in freezer, all items removed from original container. Raw chicken stored over cooked chicken in walk in freezer, all items removed form original container
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. general Tso sauce with cooked onions (82F - Cold Holding) on cook line, per operator sauce was made about 2 hours prior and will be discarded in the next hour, sauce placed on time control. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at triple sink reading 200ppm, operator added water. **Corrective Action Taken**
41-27-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. bbq pork (82F - Cooling after approximately 3 hours, after 45 minutes 82F); cooked noodles (86F - Cooling, after approximately 3 hours, after 45 minutes 80F) stored on sheets pans in stacks over 2 inches deep, per operator all items where made approximately 3 hours prior, all items moved to walk in cooler, after 45 all items where still over 70F.
03D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. bbq pork (82F - Cooling after approximately 3 hours, after 45 minutes 82F); cooked noodles (86F - Cooling, after approximately 3 hours, after 45 minutes 80F) stored on sheets pans in stacks over 2 inches deep, per operator all items where made approximately 3 hours prior, all items moved to walk in cooler, after 45 all items where still over 70F.
01B-36-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. bbq pork (82F - Cooling after approximately 3 hours, after 45 minutes 82F); cooked noodles (86F - Cooling, after approximately 3 hours, after 45 minutes 80F) stored on sheets pans in stacks over 2 inches deep, per operator all items where made approximately 3 hours prior, all items moved to walk in cooler, after 45 all items where still over 70F. cooked shrimp (69F - Cooling, after 45 minutes 69F) in covered deep metal bowl in walk in cooler, cover removed. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Lids to large buckets blocking hand wash station by walk in cooler, lids removed **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Operator rinsed off wet cloth in hand wash station by front counter.
31A-11-4
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. Operator's daughter that only works the register does not have proof of reporting agreement, agreement signed. **Corrected On-Site**
11-26-1
Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. 2 employees in prep area cutting raw pork with bare hands then touched cooked noodles and cut cabbage with same hands without any handwashing.
09-17-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink without any soap.
12A-03-4
Basic - Unclean building components, attachments or fixtures. Fans guards in walk in cooler. **Repeat Violation**
36-50-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Two wet mops sitting on floor next to mop sink in back of kitchen.
42-01-4
20
Mar 11, 2024
Complaint Full
No violations found.
100
Jan 8, 2024
Complaint Full
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. bean sprouts (47F - Cold Holding) sitting out on prep table on make line, per operator sprouts where taken out of walk in cooler less then 30 minutes prior and that they sit out for only several hours before being placed back in cooler.
03A-02-5
Basic - Floors/walls/ceilings soiled/has accumulation of debris. Floors under wok station and fryers on cook line. Floors under racks in walk in freezer. Wall under hand wash sink by front counter. Build up of cob webs in back storage area and area around mop sink. **Repeat Violation** **Warning**
36-73-4
Basic - Food stored on floor. Containers of rice, salt, and soy sauce at cook line. Container of frozen shrimp in walk in cooler. Packages of raw pork in walk in freezer.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All racks in walk in cooler. Exterior of fryers on cook line. Side exterior of roasting cabinet facing cook line. **Repeat Violation** **Warning**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee in prep area cutting broccoli before washing them.
08B-39-4
Basic - Unclean building components, attachments or fixtures. Fan guards of condenser in walk in cooler. All ceiling fans in dining room. **Repeat Violation** **Warning**
36-50-4
67
Aug 24, 2023
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
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
Warewashing Facilities Maintained and Used
FL-24
Plumbing Maintained; Sewage Disposal
FL-51
26
Dec 7, 2022
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw beef stored on a shelf over ready to eat cooked chicken. Operator relocated the cooked chicken to the top shelf. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at the front service counter drain blocked by wet wiping cloth, operator removed the wet wiping cloth. **Corrected On-Site**
31A-11-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. At time of inspection establishment currently has a PH test kit and no chlorine test kit to check three compartment sink or sanitizer solution.
16-32-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, cooked chicken made the day before with no product date marking.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. In the bulk flour container, plastic portion cup used as a scoop.
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet.
24-08-4
Basic - Food stored on floor. At the end of the main cook line, jugs of soy sauce stored on the floor.
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Ceiling hood has accumulation of grease. Operator states hood being serviced after they close tonight. **Corrective Action Taken**
36-68-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in cooler door has exposed insulation on the interior of the door.
14-36-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee beverage stored over rangoons at front sliding door reach in cooler. Operator relocated the employee beverage. **Corrected On-Site**
12B-13-4
Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil lining the side of the main cook line prep station.
14-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on clean equipment on the main cook line.
21-12-4
43
Aug 3, 2022
Routine - Food
3 critical violations. 10 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On the main cook line prep table inbetween the fryers and the wok station, cooked rice made this morning around 1130am, rice (74F - Cold Holding) Operator states the rice has been in and out of the reach in cooler.
03D-01-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In the walk in freezer raw frozen chicken wrapped in plastic wrap stored over raw beef and pork wrapped in plastic wrap. Operator rearranged the walk in freezer to the correct storage levels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On the main cook line prep table inbetween the fryers and the wok station, cooked rice made this morning around 1130am, rice (74F - Cold Holding) Operator states the rice has been in and out of the reach in cooler.
01B-02-5
Basic - Working containers of food removed from original container not identified by common name. On back storage shelf by the rear exterior door, bulk container of flour on the bottom shelf with no product labeling. Operator labeled the container. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. On main cook line in flip top reach in cooler opposite the wok station metal bowl used as scoop in container of shrimp. In bulk containers of salt and flour, single service plastic portion cups used as a scoop. Operator removed the plastic portion cups. **Corrective Action Taken** **Repeat Violation**
14-01-5
Basic - Cardboard used to line food-contact shelves. In the walk in freezer, cardboard lining the storage shelves. Operator removed the cardboard from the walk in freezer shelves. **Corrected On-Site**
14-05-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in freezer, employee personal food stored on shelf over food products to be sold to customers. Operator relocated the personal food to the proper storage location. **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal bowls stacked while wet. **Repeat Violation**
24-08-4
Basic - Food stored on floor. Through kitchen and prep area, multiple containers of soy sauce and fryer oil and prepared sauces stored in buckets on the floor. **Repeat Violation**
08B-38-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in cooler door is missing the shell plate on the backside of the door, exposed insulation visible on interior side of the walk in cooler. **Repeat Violation**
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the main kitchen line, accumulation of grease on the backside of the wok equipment and side of the oven hot box. **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In the walk in cooler, open employee soda can stored on shelf over containers of raw chicken, operator removed the employee beverage from the walk in cooler. **Corrected On-Site**
12B-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On main kitchen line prep table in between fryers and wok station, wet wiping cloth stored on clean prep table. **Repeat Violation**
21-12-4
39
Frequently Asked Questions
When was King Wok last inspected?
The most recent health inspection at King Wok on file is from Jan 30, 2026. The public record contains 10 inspections in total.
What is the most common violation at King Wok?
Across the inspection record, “food stored on floor” has been cited six times, more than any other issue at King Wok.
How does King Wok compare to other restaurants in St. Augustine?
King Wok most recently scored 43 out of 100, which is lower than the St. Augustine average of 81.
Has King Wok's inspection record improved over time?
Results have been roughly steady. Inspections at King Wok have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at King Wok 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 King Wok inspected?
Based on the inspection history on file, King Wok is inspected around three times per year on average.
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