King's Fried Chicken
Last inspected: Dec 2, 2025
70
Score
Going back to 2023, King's Fried Chicken has 10 inspections in the public record. The most recent visit was on Dec 2, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have flagged more than earlier ones: around 18 violations per visit lately, up from roughly 10 violations before.
“No chemical test kit provided when using sanitizer” comes up most often, recorded five times in the inspection record.
Compared to other St. Petersburg restaurants (averaging 77), there's room to close the gap. The record is unremarkable in either direction.
10
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Dec 2, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license.exp 2 1 2025. Let the front end manager know he stated will contact the owner. Owner called updated license 2-1-26 **Corrected On-Site** - From follow-up inspection 2025-12-02: License still expired. Call made to Supervisor Lisa D regarding expired license. **Admin Complaint**
50-17-3
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Andrico cook more then 3 years working as a cook at establishment. Approved Food Worker Training Programs **Warning** - From follow-up inspection 2025-12-02: Establishment still has not received employee training for employees other than CFM. Two additional employees observed. One working at the establishment for over 60 days. The second employee employed 2 weeks. **Admin Complaint**
53B-02-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-12-02: License not displayed. **Admin Complaint**
50-09-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Back near reach in freezer. - From follow-up inspection 2025-12-02: **Time Extended**
36-22-4
70
Sep 22, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.exp 2 1 2025. Let the front end manager know he stated will contact the owner. Owner called updated license 2-1-26 **Corrected On-Site**
50-17-3
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Andrico cook more then 3 years working as a cook at establishment. Approved Food Worker Training Programs **Warning**
53B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mild buffalo sauce Made 9-20 inside reach in cooler no date mark. Employee dated during inspection.
02C-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Water leaking from pipe and/or faucet/handle. Near mop sink dripping from ceiling.
29-11-4
Basic - Floor area(s) covered with standing water. Back near reach in freezer.
36-22-4
61
May 23, 2025
Routine - Food
8 critical violations. 12 major violations. 23 minor violations.
View 43 violations
High Priority - Live, small flying insects found 2 live flies in prep area
35A-02-7
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. 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.
22-48-5
High 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.
12A-07-5
High 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**
03A-02-5
High 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**
01B-02-5
High 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.
08A-20-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Metal stem-type thermometer soiled.
22-12-5
Intermediate - 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.
11-07-5
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.
11-27-4
Intermediate - 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
22-02-4
Intermediate - 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**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - 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-02-4
Intermediate - No soap provided at handwash sink. No soap at either hand wash sink. Employee provided soap at rear hand wash sink. **Corrected On-Site**
31B-03-4
Intermediate - Non-pitting surface rust on food-contact equipment. Prep tables in front of kitchen with visible surface rust.
22-31-4
Intermediate - Probe thermometer not used to ensure proper food temperatures. Employee advised no temperature was taken prior to storage of stop sale items.
05-10-4
Intermediate - 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.
53B-13-5
Intermediate - 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.
02C-02-5
Intermediate - 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**
41-17-4
Basic - Equipment in poor repair. Gaskets on reach in freezer torn.
14-11-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Buildup of food debris/soil residue on equipment door handles. Door handles to reach in freezer soiled and sticky to touch.
23-24-4
Basic - 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.
06-01-5
Basic - Uncleanable knife block in use to store knives.
14-55-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in rear walk-in cooler rusted and pitted.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout the establishment soiled.
36-27-5
Basic - Stored food not covered. Sauces in walk in cooler not covered.
08B-12-5
Basic - Standing water in bottom of reach-in-cooler. Prep cooler
29-49-6
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - 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
23-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Non observed in front prep cooler.
05-09-4
Basic - No Heimlich maneuver/choking sign posted. Will provide to manager acceptable methods
51-13-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs on cook line in 80F water
10-07-4
Basic - 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
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - 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.
14-74-7
Basic - A minimum of one bathroom facility is not available for public use. Caution tape used to block customers from entering bathroom.
32-09-5
Basic - Floor area(s) covered with standing water. Water standing on floor near mop sink.
36-22-4
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
36-08-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled with grease above prep areas.
36-34-5
Basic - Carbon dioxide/helium tanks not adequately secured. Next to walk in cooler
51-11-4
3
Jan 3, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2025-01-03: **Time Extended**
16-37-1
90
Jan 2, 2025
Routine - Food
3 critical violations. 4 major violations.
View 7 violations
High Priority - Sewage/wastewater backing up through floor drains. Floor drains back up into restaurant when hand sinks on cooks line are run. Backed up water from multiple floor drains has pooled on cooks line. Single cook must stand and walk through it to perform his duties. Water is backing up in lobby under self service soda station. Guests must walk through water to reach bathrooms.
28-26-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 21 portions of coleslaw 52f, 18 portions of macaroni 52f, 3 orders of cheesecake 52f all in front counter cooler from previous day.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 21 portions of coleslaw 52f, 18 portions of macaroni 52f, 3 orders of cheesecake 52f all in front counter cooler from previous day.
01B-02-5
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Rear hand wash sink filled with dirty towels
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rear hand wash sink
31B-02-4
43
May 7, 2024
Routine - Food
2 critical violations. 5 major violations. 16 minor violations.
View 23 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to y-splitter at mop sink without vacuum breaker. **Repeat Violation**
29-42-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef patties stored on top of raw fish in walk-in cooler. Raw beef patties stored above raw shrimp in reach-in cooler on cooks line. Operator placed raw beef patties below raw fish and raw shrimp. Will email DBPR Form 5030-098. Safe Refrigerator Storage. **Corrected On-Site**
08A-20-5
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1. Darcy Golden promoted to manager more than 30 days ago.
53A-04-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
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. 1. Rashard Golden 2. Shahida Kakar Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.
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. From walk-in cooler a. Containers of macaroni salad prepared more than 24 hours ago not date-marked.
02C-02-5
Intermediate - Spray bottle hanging on side of hand wash sink in warewashing area containing toxic substance not labeled.
41-17-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - Carbon dioxide tanks stored near walk-in cooler not adequately secured.
51-11-4
Basic - Cutting board on reach-in cooler on cooks line 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. Employee drink on prep table near fat-fryer. Operator removed drink. Cleaned and sanitized area. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table across from fat-fat-fryer. Operator removed phone. Cleaned and sanitized area. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Bottom shelf of prep table on cooks line is rusted.
14-11-5
Basic - Floor soiled/has accumulation of debris. Floors in walkway behind cooks line is soiled grease.
36-73-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching salt in container on bottom shelf of prep table on cooks line.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temp is 88f.
10-07-4
Basic - No Heimlich maneuver/choking sign posted. Will email DBPR Form 5030-105. Choking First Aid Procedures.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are soiled.
23-03-4
Basic - Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Container of raw chicken in warewashing area not thawing under refrigeration or cold running water.
06-01-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth stored on top of cutting board on reach-in cooler on cooks line used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Container of salt on bottom shelf of prep table on cooks line is not labeled.
02D-01-5
20
Apr 1, 2024
Routine - Food
2 critical violations. 6 major violations. 1 minor violation.
View 9 violations
Food Obtained from Approved Sources
FL-11
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
39
Jan 8, 2024
Routine - Food
3 critical violations. 6 major violations. 1 minor violation.
View 10 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Admin Complaint**
50-17-3
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched phone, scratched face, then put gloves on and started to prep chicken with no hand wash.
12A-10-4
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. Can opener
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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. Food in Tupperware containers in reach in freezers need date marking
02C-06-5
Basic - Equipment in poor repair. Can opener heavily rusted.
14-11-5
33
Jun 20, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Food Obtained from Approved Sources
FL-11
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
52
Apr 26, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2022 **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-04-26: **Admin Complaint**
50-17-3
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Faried Kakar stated his CFM expired 01/26/2020. **Repeat Violation** - From follow-up inspection 2023-04-26: **Admin Complaint**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with brown and black mold like substance. Ice chute at self serve soda station soiled with mold like substance - From follow-up inspection 2023-04-26: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-04-26: **Admin Complaint**
53B-02-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2023-04-26: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All reach in coolers and walk in cooler soiled with food debris and black mold like substance. - From follow-up inspection 2023-04-26: **Time Extended**
23-03-4
58
Frequently Asked Questions
When was King's Fried Chicken last inspected?
The most recent health inspection at King's Fried Chicken on file is from Dec 2, 2025. The public record contains 10 inspections in total.
What is the most common violation at King's Fried Chicken?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited five times, more than any other issue at King's Fried Chicken.
How does King's Fried Chicken compare to other restaurants in St. Petersburg?
King's Fried Chicken most recently scored 70 out of 100, which is lower than the St. Petersburg average of 77.
Has King's Fried Chicken's inspection record improved over time?
No. Recent inspections at King's Fried Chicken have averaged around 18 violations per visit, up from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at King's Fried Chicken 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's Fried Chicken inspected?
Based on the inspection history on file, King's Fried Chicken is inspected around four times per year on average.
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