Kings Wok
Last inspected: Apr 21, 2026
82
Score
Public records show 11 inspections at Kings Wok stretching back to 2022. Inspectors last stopped by on Apr 21, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
“Raw animal food stored over/not properly separated” accounts for the largest share of issues, appearing four times across the record.
That's lower than the typical Brooksville restaurant, which scores around 90. The full picture is one of consistent compliance.
11
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs, raw chicken, and raw beef stored overt ready-to-eat produce and sauce in walk-in cooler.
08A-05-6
Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors to the left of the three compartment sink. **Repeat Violation**
43-01-4
82
Aug 12, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Employee removed Chemical Spray bottle in hand sink at the end of cook line. **Corrected On-Site**
31A-11-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator removed personal items from stand up refrigerator behind front counter. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Futon couch with pillow on it next to triple sink.
43-01-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler.
14-17-4
78
Jan 28, 2025
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat sauce in white buckets walk in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook pork 47 f reach in cooler on cook line. Employee moved to freezer 2nd temp 43 f **Corrected On-Site**
03A-02-5
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shelled eggs over vegetables in reach in cooler top table across from stoves.
08A-13-5
High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs over unwashed broccoli in walk in cooler
08A-04-5
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. Cook Chicken cook egg rollwhite reach in cooler by cash register. Employee put date stickers on pan but not actual number date. **Corrective Action Taken**
02C-03-5
Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. 1 child in the kitchen. Employee asked the child to go to the dining room **Corrected On-Site**
43-08-4
Basic - Employee eating while preparing food. Drinking out of a soda can prep area by walk in cooler
12B-01-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees food mussels not separated from restaurants food in walk in cooler **Repeat Violation**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal phone on prep line.
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Rice bin grey bucket handle inside the rice by walk in cooler
10-01-5
Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Air Bed on floor by hand washing sink and three compartment sink.
43-01-4
Basic - Stored food not covered. Veggies sauces raw seed sprouts not covered in walk in cooler
08B-12-5
33
Jul 30, 2024
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
30
Mar 7, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
In-Use Utensils Properly Stored
FL-43
64
Jul 12, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over ready-to-eat sauce in walk-in cooler. **Repeat Violation**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Pot stored in handwash sink to the right of a prep sink by the walk-in cooler. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowls used as scoops stored inside of dry storage containers and items in reach-in cooler across from fryers. **Repeat Violation**
14-01-5
Basic - Cove molding at floor/wall juncture broken/missing. Observed 4 tiles missing behind stand up oven on cook line. Operator has ordered tiles to repair.
36-03-4
Basic - Dead roaches on premises. Observed 1 dead roach behind stand up oven off cook line. Employee removed, cleaned, and sanitized area. **Corrected On-Site** **Repeat Violation**
35A-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop stored in container of water at 72F next to rice hot holding unit.
10-07-4
Basic - Working containers of food removed from original container not identified by common name. Observed bins in dry storage area without labels. Items like flour removed from original packaging inside of containers.
02D-01-5
61
Apr 28, 2023
Food-Licensing Inspection
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler gaskets torn **Warning** - From follow-up inspection 2023-04-28: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-04-28: **Time Extended**
14-17-4
90
Apr 27, 2023
Food-Licensing Inspection
5 critical violations. 2 major violations. 12 minor violations.
View 19 violations
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ **Warning**
50-08-7
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies in kitchen, one landed on cutting board **Warning**
35A-02-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked pork, chicken and beef in to go bags in reach in freezer **Warning**
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef above cooked pork in reach in freezers not in commercial packaging **Warning**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. One live by entrance door into kitchen One live under 3 comp One live on floor by walk in cooler door **Warning**
35A-05-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. **Warning**
22-38-5
Intermediate - No soap provided at handwash sink near dry storage area. **Warning**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowls used for flour, sugar and rice. **Warning**
14-01-5
Basic - Dead roaches on premises. Two dead ibehind chest freezer One dead in front chest freezer Two dead on side chest freezer Two dead between reach in cooler and chest freezer Two dead under 3comp sink 3 dead at rear of building where water heater is 3 dead under prep sink **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table. Can of coke on prep table next to reach in cooler Employee beverage above food prep table **Warning**
12B-07-4
Basic - Equipment in poor repair. Reach in cooler gaskets torn **Warning**
14-11-5
Basic - Food stored on floor. Container of oil on floor on cook line Onions and buckets of sauce of floor in walk in cooler **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer **Warning**
14-69-4
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** **Warning**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled **Warning**
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler soiled Reach in cooler gaskets soiled **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
21
Feb 22, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - - From initial inspection : 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. Raw chicken over raw pork in freezer by triple sink. - From follow-up inspection 2023-02-22: **Time Extended**
08A-17-6
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 4 live roaches under prep sink by walk in cooler. 4 live roaches under triple sink. 1 live roach on empty soy sauce bucket under triple sink. Employee swept area under triple sink and prep sink and discarded some of live roaches. **Corrective Action Taken** - From follow-up inspection 2023-02-22: 1 live roach on floor under cook line. Manager discarded and sanitized area. **Time Extended** **Corrective Action Taken**
35A-05-4
Intermediate - - From initial inspection : 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. Establishments procedures only mention clean up of a vomiting event. Inspector provided poster with both. - From follow-up inspection 2023-02-22: **Time Extended**
11-27-4
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-02-22: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in kitchen. - From follow-up inspection 2023-02-22: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Dead roaches on premises. 3 dead roaches under triple sink. 2 dead roaches under prep sink. Employee began sweeping and mopping areas. **Corrective Action Taken** - From follow-up inspection 2023-02-22: 2 dead roaches on chest freezer. Manager discarded and sanitized. **Time Extended** **Corrected On-Site**
35A-03-4
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public in dry storage and walk in cooler. - From follow-up inspection 2023-02-22: Personal food in dry storage removed. **Time Extended**
08B-49-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of cooler under microwave soiled. Walk in cooler gaskets and shelves soiled. Exterior of bulk bins of rice soiled. **Repeat Violation** - From follow-up inspection 2023-02-22: Exterior of bulk bins cleaned. **Time Extended** **Corrective Action Taken**
23-03-4
50
Feb 21, 2023
Routine - Food
5 critical violations. 5 major violations. 7 minor violations.
View 17 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee took order then did not wash hands before handling clean equipment. Discussed with manager.
12A-16-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies by drain under triple sink.
35A-02-6
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. Raw chicken over raw pork in freezer by triple sink.
08A-17-6
High Priority - Roach activity present as evidenced by live roaches found. 4 live roaches under prep sink by walk in cooler. 4 live roaches under triple sink. 1 live roach on empty soy sauce bucket under triple sink. Employee swept area under triple sink and prep sink and discarded some of live roaches. **Corrective Action Taken**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 50F. Employee put out on counter at 11am. Employee moved back to cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
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.
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. In cooler by fryers, chicken not date marked. No items in walk in cooler date marked. Manager states all items cooked within the last three days. Manager date marked items. **Corrected On-Site**
02C-02-5
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. Establishments procedures only mention clean up of a vomiting event. Inspector provided poster with both.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Cart blocking hand sink by rice cooker. Manager moved cart. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by bathrooms hand sink, chest freezer and by rice cooker. Employee placed paper towels at sink. **Corrected On-Site**
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Blankets and sweater on top of sodas.
40-06-5
Basic - Floor soiled/has accumulation of debris under equipment. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of cooler under microwave soiled. Walk in cooler gaskets and shelves soiled. Exterior of bulk bins of rice soiled. **Repeat Violation**
23-03-4
Basic - Stored food, cooked chicken and eggrolls not covered in walk in cooler. Manager covered food items. **Corrected On-Site**
08B-12-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in kitchen.
36-37-5
Basic - Dead roaches on premises. 3 dead roaches under triple sink. 2 dead roaches under prep sink. Employee began sweeping and mopping areas. **Corrective Action Taken**
35A-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in dry storage and walk in cooler.
08B-49-4
20
Sep 6, 2022
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 68F. Out at room temperature at 11am. Manager moved back to cooler to chill. Discussed keeping cut cabbage in cooler or using time as a public health control. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. One dented can of pineapple juice. One dented can of ketchup. **Warning**
01B-01-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by prep sink blocked by buckets. Manager removed. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
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. **Warning**
53B-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler fan guards soiled. **Warning**
36-34-5
Basic - Food stored on floor. Buckets of bean sprouts and soy sauce on floor in walk in cooler. Oil on floor in kitchen. Discussed food storage with manager. **Repeat Violation** **Warning**
08B-38-4
Basic - Grease receptacle lid open. Shared geese receptacle. **Warning**
33-29-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler by front counter and walk in cooler gaskets soiled. **Repeat Violation** **Warning**
23-03-4
Basic - Open dumpster lid. Shared dumpster. **Warning**
33-16-4
Basic - Stored food not covered. Pork, chicken, and egg-rolls in walk in cooler not covered. **Warning**
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
14-17-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Some tiles are acoustic. **Repeat Violation** **Warning**
36-37-5
41
Frequently Asked Questions
When was Kings Wok last inspected?
The most recent health inspection at Kings Wok on file is from Apr 21, 2026. The public record contains 11 inspections in total.
What is the most common violation at Kings Wok?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Kings Wok.
How does Kings Wok compare to other restaurants in Brooksville?
Kings Wok most recently scored 82 out of 100, which is lower than the Brooksville average of 90.
Has Kings Wok's inspection record improved over time?
Results have been roughly steady. Inspections at Kings Wok have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Kings Wok means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Kings Wok inspected?
Based on the inspection history on file, Kings Wok is inspected around three times per year on average.
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