King's Wok
Last inspected: Apr 7, 2026
74
Score
Public records show 10 inspections at King's Wok stretching back to 2022. The most recent report on file is from Apr 7, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The picture has improved over the last few visits: recent inspections have averaged around nine violations, down from roughly 19 violations earlier in the record.
The most common issue across all inspections has been “food stored on floor”, showing up seven times.
Compared to other Zephyrhills restaurants (averaging 83), there's room to close the gap. On the whole, the file is mixed but not concerning.
10
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over produce in walk in cooler, operator moved raw chicken to comply. **Corrected On-Site**
08A-04-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl in container of cut broccoli on cook line, operator removed bowl. **Corrected On-Site**
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris. Observed on flip top unit handles.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in flip top unit on cook line.
22-16-4
74
Dec 1, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Nonfood-grade bags used in direct contact with food. Employee removed dumplings in grocery bag and placed in ziplock bag in stand up reach in freezer at front counter. **Corrected On-Site**
14-31-5
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. Employee removed chicken on sheet pans from over shrimp in stand up reach in freezer in front of 3 compartment sink in ware washing area. **Corrected On-Site**
08A-17-6
Intermediate - No soap provided at handwash sink. Employee replaced soap at hand sink in front of back door of kitchen. **Corrected On-Site**
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All bulk containers of flour and cornstarch. Reach in cooler cutting board stained with food debris.
22-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees with no hair restraints engaging in food preparation.
13-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed drink from prep table on cook line. **Corrected On-Site**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Floor soiled with grease underneath fryers. Floor soiled with cornstarch and flour in dry storage area.
36-73-4
Basic - Food stored on floor. Oil boxes on floor throughout kitchen.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed knife from in between reach in cooler and prep table on cook line and took to triple sink. **Corrective Action Taken**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed rags from underneath cutting boards in prep area. **Corrected On-Site**
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Employee placed chicken in standing water in triple sink into walk in cooler. **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. All bulk containers of flour and cornstarch.
02D-01-5
41
Aug 1, 2025
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with cooked ribs in walk-in cooler. **Warning** - From follow-up inspection 2025-07-28: **Time Extended** - From follow-up inspection 2025-08-01: **Time Extended**
14-31-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From cooks line in kitchen at 2:40pm. Operator placed in walk-in cooler. a. rehydrated pasta (60F - Cold Holding) **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2025-07-28: Pasta 50f cabbage 78f. **Admin Complaint** - From follow-up inspection 2025-08-01: Pasta 80f **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from wok grill is stained with food buildup between cracks. **Repeat Violation** **Warning** - From follow-up inspection 2025-07-28: **Time Extended** - From follow-up inspection 2025-08-01: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Displaying 02-01-2025 license. **Repeat Violation** **Warning** - From follow-up inspection 2025-07-28: **Time Extended** - From follow-up inspection 2025-08-01: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Cutting board on reach-in cooler across from wok grill has cut marks and is no longer cleanable. **Repeat Violation** **Warning** - From follow-up inspection 2025-07-28: **Time Extended** - From follow-up inspection 2025-08-01: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Ice buildup in both reach-in freezers. **Repeat Violation** **Warning** - From follow-up inspection 2025-07-28: **Time Extended** - From follow-up inspection 2025-08-01: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors across from wok grill. **Repeat Violation** **Warning** - From follow-up inspection 2025-07-28: **Time Extended** - From follow-up inspection 2025-08-01: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler across from wok grill interior have accumulation of soil residues. **Warning** - From follow-up inspection 2025-07-28: **Time Extended** - From follow-up inspection 2025-08-01: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Rear kitchen exit door not protected with self-closing doors. **Repeat Violation** **Warning** - From follow-up inspection 2025-07-28: **Time Extended** - From follow-up inspection 2025-08-01: **Time Extended**
35B-03-4
Basic - - From initial inspection : Basic - Rear kitchen exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2025-07-28: **Time Extended** - From follow-up inspection 2025-08-01: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning** - From follow-up inspection 2025-07-28: **Time Extended** - From follow-up inspection 2025-08-01: **Time Extended**
14-17-4
45
Jul 28, 2025
Routine - Food
4 critical violations. 2 major violations. 11 minor violations.
View 17 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with cooked ribs in walk-in cooler. **Warning** - From follow-up inspection 2025-07-28: **Time Extended**
14-31-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. raw chicken removed from original packaging stored on top of raw beef removed from packaging in reach-in freezer in warewashing area. Operator placed raw chicken below raw beef. **Corrected On-Site** **Warning** - From follow-up inspection 2025-07-28: Raw chicken still stored over beef in reach in freezer. **Admin Complaint**
08A-02-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From cooks line in kitchen at 2:40pm. Operator placed in walk-in cooler. a. rehydrated pasta (60F - Cold Holding) **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2025-07-28: Pasta 50f cabbage 78f. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From cooks line at 2:37pm. Operator placed items in wok grill to reheat. Rechecked temp at 3:15pm a. fried chicken (60F - Hot Holding); 177f b. fried pork (61F - Hot Holding) 183f Discussed Time As A Public Health Control As an Option. Will email DBPR Form 5030-009. Reheating For Hot Holding Procedures. Will email DBPR Form 5022-090. Time As A Public Health Control. **Corrected On-Site** **Warning** - From follow-up inspection 2025-07-28: Fried chicken 110f. Rice 112f. Cooked rice 130f. **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from wok grill is stained with food buildup between cracks. **Repeat Violation** **Warning** - From follow-up inspection 2025-07-28: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. a. Yu Mei Zheng employee training expired on 08-28-2024. b. Siao Mei Zheng employee training expired on 08-27-2024. **Warning** - From follow-up inspection 2025-07-28: No proof of any employee training available. **Admin Complaint**
53B-05-5
Basic - - From initial inspection : Basic - Cardboard used to line bottom shelf of prep table on cooks line. **Warning** - From follow-up inspection 2025-07-28: **Time Extended**
14-45-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Displaying 02-01-2025 license. **Repeat Violation** **Warning** - From follow-up inspection 2025-07-28: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Cutting board on reach-in cooler across from wok grill has cut marks and is no longer cleanable. **Repeat Violation** **Warning** - From follow-up inspection 2025-07-28: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Food stored on floor. Five gallon container of cooking oil, 6lb can of ketchup, and container of rehydrated noodles stored on floor on cooks line. Operator removed items from floor and placed on pallet. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-07-28: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ice buildup in both reach-in freezers. **Repeat Violation** **Warning** - From follow-up inspection 2025-07-28: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors across from wok grill. **Repeat Violation** **Warning** - From follow-up inspection 2025-07-28: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler across from wok grill interior have accumulation of soil residues. **Warning** - From follow-up inspection 2025-07-28: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Rear kitchen exit door not protected with self-closing doors. **Repeat Violation** **Warning** - From follow-up inspection 2025-07-28: **Time Extended**
35B-03-4
Basic - - From initial inspection : Basic - Rear kitchen exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2025-07-28: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Stored food not covered. From walk-in cooler items in the process of cold holding not covered. a. Multiple containers of fried chicken b. Container of fried pork c. Cooked pork egg rolls d. Multiple five gallon containers of soy sauce **Repeat Violation** **Warning** - From follow-up inspection 2025-07-28: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning** - From follow-up inspection 2025-07-28: **Time Extended**
14-17-4
26
Feb 25, 2025
Routine - Food
7 critical violations. 6 major violations. 13 minor violations.
View 26 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching phone then touch clean utensils and single-serve items without washing hands. Discussed with operator proper hand-hygiene techniques. Will email DBPR Form 5030-157. Washing Hands Method. **Warning**
12A-13-4
High Priority - Metal stem-type thermometer soiled. **Warning**
22-12-5
High Priority - Nonfood-grade bags used in direct contact with cooked ribs in walk-in cooler. **Warning**
14-31-5
High Priority - Nonfood-grade container used for food storage - direct contact with uncooked rice at the end of cooks line. **Warning**
14-15-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. raw chicken removed from original packaging stored on top of raw beef removed from packaging in reach-in freezer in warewashing area. Operator placed raw chicken below raw beef. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From cooks line in kitchen at 2:40pm. Operator placed in walk-in cooler. a. rehydrated pasta (60F - Cold Holding) **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From cooks line at 2:37pm. Operator placed items in wok grill to reheat. Rechecked temp at 3:15pm a. fried chicken (60F - Hot Holding); 177f b. fried pork (61F - Hot Holding) 183f Discussed Time As A Public Health Control As an Option. Will email DBPR Form 5030-009. Reheating For Hot Holding Procedures. Will email DBPR Form 5022-090. Time As A Public Health Control. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water for five minutes 72f at both hand wash sinks in kitchen and restroom. **Corrected On-Site** **Warning**
27-16-4
Intermediate - Basic - Hot water at mop sink does not reach 85 degrees Fahrenheit. Ran hot water for five minutes 72f. Operator turned on gas on hot water heater. Rechecked hot water temperature 93f. **Corrected On-Site** **Warning**
27-25-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from wok grill is stained with food buildup between cracks. **Repeat Violation** **Warning**
22-02-4
Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Ran hot water for five minutes 72f. Operator turned on gas on hot water heater. Rechecked hot water temperature 93f. **Corrected On-Site** **Warning**
27-24-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near rear kitchen exit. Operator provided paper towels. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
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. a. Yu Mei Zheng employee training expired on 08-28-2024. b. Siao Mei Zheng employee training expired on 08-27-2024. **Warning**
53B-05-5
Basic - Cardboard used to line bottom shelf of prep table on cooks line. **Warning**
14-45-4
Basic - Current Hotel and Restaurant license not displayed. Displaying 02-01-2025 license. **Repeat Violation** **Warning**
50-09-4
Basic - Cutting board on reach-in cooler across from wok grill has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
14-09-4
Basic - Food stored on floor. Five gallon container of cooking oil, 6lb can of ketchup, and container of rehydrated noodles stored on floor on cooks line. Operator removed items from floor and placed on pallet. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - Ice buildup in both reach-in freezers. **Repeat Violation** **Warning**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors across from wok grill. **Repeat Violation** **Warning**
23-03-4
Basic - Reach-in cooler across from wok grill interior have accumulation of soil residues. **Warning**
22-16-4
Basic - Rear kitchen exit door not protected with self-closing doors. **Repeat Violation** **Warning**
35B-03-4
Basic - Screen in rear kitchen exit door torn/in poor repair. **Repeat Violation** **Warning**
35B-09-4
Basic - Standing water in bottom of reach-in-cooler across from wok grill. **Warning**
29-49-6
Basic - Stored food not covered. From walk-in cooler items in the process of cold holding not covered. a. Multiple containers of fried chicken b. Container of fried pork c. Cooked pork egg rolls d. Multiple five gallon containers of soy sauce **Repeat Violation** **Warning**
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
14-17-4
Basic - Rear kitchen exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
10
Dec 2, 2024
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
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
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
22
Feb 26, 2024
Routine - Food
1 critical violation. 4 major violations. 14 minor violations.
View 19 violations
High Priority - Nonfood-grade bags used in direct contact with food. Multiple items in freezers in to go bags **Repeat Violation**
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.sides of wok station soiled. Cutting boards stained
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Personal items over hand sink at rear of kitchen, removed **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at rear of kitchen, replaced **Corrected On-Site**
31B-02-4
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. Dumplings in freezer not dated
02C-04-5
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop in msg bin **Repeat Violation**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. storage shelves under prep table
14-45-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen
36-37-5
Basic - Cutting board 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 beverages on prep table **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Sealed cans of food under storage shelves across from cook line **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. exterior of sugar and msg bins soiled. Hood filters soiled
23-03-4
Basic - Open dumpster lid. Shared dumpster
33-16-4
Basic - Screen in door torn/in poor repair.
35B-09-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Power drill on dry storage shelf with food
42-03-5
Basic - Stored food not covered. Multiple items in walk-in cooler
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Flour and baking soda bins not labeled
02D-01-5
29
Nov 2, 2023
Routine - Food
6 critical violations. 3 major violations. 4 minor violations.
View 13 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing pan with only soap and water. Discussed the importance of wash rinse and sanitize
22-45-4
High Priority - Nonfood-grade bags used in direct contact with food. Produce in customer Togo plastic bag. Walk in cooler
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cook noodles egg rolls walk in cooler
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.reach in cooler make table top shelf Cold holding: cook shrimp 47 f operator moved to freezer 2nd temp 43 f
03A-02-5
High Priority - Container of medicine improperly stored. Stored on prep table
41-07-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched cell phone and then touched fryer Handle without washing hands. Discussed with owner the importance of hand washing
12A-29-4
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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked gravy reach in cooler cook chicken cook pork walk n cooler.
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Tested at 78 f retested to 85 f **Corrected On-Site**
27-16-4
Basic - Food stored on floor. Chicken bones in buckets on floor
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table stored. Employee removed **Corrected On-Site**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. For flour bucket dry storage area. Employee removed and added with handle container
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottles on prep table
12B-07-4
25
Apr 3, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
08B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored over ready to eat noodles.
08A-05-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook wash their hands in the triple sink.
12A-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed egg rolls and rangoons not dated.
02C-02-5
Basic - Current Hotel and Restaurant license not displayed. Observed the current license now displayed.
50-09-4
Basic - Food stored on floor. Observed oil and soy sauce stored on the floor.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed an ice buildup on the white freezer.
14-69-4
Basic - Stored food not covered.Observed the shrimp and egg rolls not covered in the freezer.
08B-12-5
50
Nov 7, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw chicken and beef stored over green peppers.Owner moved the meat to the bottom shelf. **Corrected On-Site**
08A-08-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed the handsink blocked by bustubs of fried chicken
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut vegetables and egg rolls with no labels or dates on the food items.
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee water stored on the prep table.
12B-07-4
Basic - Food stored on floor. Observed boxes of liquid oil stored on the floor.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed an ice build up in the stand up freezer.
14-69-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw frozen pork thawing at room temperature.
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mops stored on the floor by the back door.
42-01-4
55
Frequently Asked Questions
When was King's Wok last inspected?
The most recent health inspection at King's Wok on file is from Apr 7, 2026. The public record contains 10 inspections in total.
What is the most common violation at King's Wok?
Across the inspection record, “food stored on floor” has been cited seven times, more than any other issue at King's Wok.
How does King's Wok compare to other restaurants in Zephyrhills?
King's Wok most recently scored 74 out of 100, which is lower than the Zephyrhills average of 83.
Has King's Wok's inspection record improved over time?
Yes. Recent inspections at King's Wok have averaged around nine violations per visit, down from roughly 19 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at King's Wok 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 Wok inspected?
Based on the inspection history on file, King's Wok is inspected around three times per year on average.
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