Kings Wok
Last inspected: Mar 12, 2026
78
Score
Across the available record, Kings Wok has eight inspections on file, the first dated 2022. The most recent visit was on Mar 12, 2026. A low risk tier reflects an inspection that turned up minimal issues.
The trend has been favorable: violation counts have eased from around seven violations to closer to three violations per visit over the last few inspections.
The pattern that stands out is “employee with no hair restraint while engaging”, which has been cited three times.
Compared to other Longwood restaurants (averaging 87), there's room to close the gap. The full picture is one of consistent compliance.
8
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
78
Sep 23, 2025
Routine - Food
3 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
86
Mar 27, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
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 in walk in freezer **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over cream cheese in walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - breaded chicken (48 - Cold Holding). Observed on counter. Manager moved to cooler
03A-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. - cookline cooler door handles **Repeat Violation**
23-24-4
61
Nov 6, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at hose bibb. - threaded faucet over steam table - threaded faucet below triple sink
29-34-4
Basic - Bowl or other container with no handle used to dispense food. - in sauce buckets in walk in cooler
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. - cookline cooler
23-24-4
Basic - Employee with no hair restraint while engaging in food preparation. - cookline employee
13-03-4
Basic - Outer openings not protected with self-closing doors. - back door
35B-03-4
70
Jan 11, 2024
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
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. Emailed operator handout **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. Facility has chicken wings and General Tso chicken that they keep on their counter,per operator the items are sold out before 1pm.Educated operator about time plan and emailed time plan as well. **Corrective Action Taken**
03F-10-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling at walk in cooler
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses and jackets stored with single serve items
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Cooking oil at cooks line Cut celery in bucket at walk in cooler
08B-47-4
Basic - Hole in or other damage to wall. Bottom part of wall by back door in disrepair
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under microwave dust buildup Reach in cooler gaskets are soiled on cooks line
23-03-4
Basic - Stored food not covered. At walk in cooler chicken, cut celery and broccoli not covered
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Cornstarch no label at dry storage area
02D-01-5
58
Jul 26, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Tubs stored over the 3 compartment sink , greasy film and food debris on some
22-45-4
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. Provided form to operator
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tub of wontons not dated
02C-02-5
Basic - Employee with no hair restraint while engaging in food preparation. Prep cook
13-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Line reach in freezer
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of the white refrigerator -Toaster oven soiled
23-03-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Screening is not 16-mesh to the inch.
35B-13-4
55
Jan 3, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
39
Jul 14, 2022
Routine - Food
4 critical violations. 6 major violations. 16 minor violations.
View 26 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
12A-16-4
High Priority - Metal stem-type thermometer soiled.
22-12-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shrimp over cooked pork in walk in cooler
08A-05-6
High Priority - Vacuum breaker missing at hose spigot at soup well.
29-34-4
Intermediate - Food manager certification expired. Dian Yu Jian, expired 07/26/2020; A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ employee has a food handler card **Corrective Action Taken**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards - knives - colander
22-02-4
Intermediate - Handwash sink not easily accessible for employee use at all times. Cases of bottled beverage obstructing access to front handsink.
31A-09-4
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. - deep pan has gouge in bottom -colander ripped, jagged edges
14-16-4
Intermediate - Nonfood-grade utensil provided for food contact. Stick with metal prongs provided to handle chicken when frying.
14-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - dumplings
02C-02-5
Basic - Equipment in poor repair. -Broken handle on microwave door - jagged edges on stainless covering at table
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. - back door
35B-01-4
Basic - Food stored on floor. - jugs of oil at cookline
08B-38-4
Basic - Grease receptacle heavily rusted.
33-29-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - upright freezer at front area
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - wood shelf where buckets are stored in back area - kitchen timer
23-03-4
Basic - Reuse of single-service or single-use articles. -jug cut and reused for a scoop
25-32-4
Basic - Standing water in floor drain/floor drain draining very slowly. -At three compartment sink, colander below drain pipe soiled, causing retention of waste water.
29-19-4
Basic - Stored food not covered. Krab rangoon in walk in freezer. **Corrected On-Site**
08B-12-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 0 ppm. Chlorine added, tested at 50 ppm. **Corrected On-Site**
21-07-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed mushrooms over tofu in walk in cooler
08B-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - personal cups on prep table - keys on storage shelf at cookline - purses on shelf with dry goods
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - wearing a watch while cutting pork
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
14
Frequently Asked Questions
When was Kings Wok last inspected?
The most recent health inspection at Kings Wok on file is from Mar 12, 2026. The public record contains eight inspections in total.
What is the most common violation at Kings Wok?
Across the inspection record, “employee with no hair restraint while engaging” has been cited three times, more than any other issue at Kings Wok.
How does Kings Wok compare to other restaurants in Longwood?
Kings Wok most recently scored 78 out of 100, which is lower than the Longwood average of 87.
Has Kings Wok's inspection record improved over time?
Yes. Recent inspections at Kings Wok have averaged around three violations per visit, down from roughly seven earlier in the 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 two times per year on average.
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