King Wong Chinese Food
Last inspected: Sep 24, 2025
74
Score
King Wong Chinese Food appears in inspection records seven times, starting in 2024. The newest entry in the record is dated Sep 24, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have held steady across recent visits, averaging around three violations each.
The pattern that stands out is “certified food protection manager”, which has been cited three times.
Compared to other Phoenix restaurants (averaging 97), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
7
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Sep 24, 2025
Routine
2 major violations. 2 minor violations. 3 corrected on site.
View 4 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: Observed all the knives stored on a magnetic strip above the 3-comp sink with dried on food debris stored as clean on the food-contact surfaces at time of inspection. Discussed cleaning frequency of food-contact surfaces with PIC. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection
4-601.11(A)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed designated handsink basin blocked by plastic tubs and dishes at time of inspection. Discussed hand sink requirements with PIC. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. **2nd Consecutive Violation**
5-205.11
No certified food protection manager
Inspector notes: Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. **3rd Consecutive Violation**
2-102.12(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed a pair of tongs, a scooper, and a large spoon actively in-use and being stored inside a bucket of water (76'F). Per PIC, the utensils are used for soup and rice. Discussed proper storage of in-use utensils with PIC. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection
3-304.12
74
Sep 17, 2025
Food Advisory Inspection
No violations found.
100
Jun 2, 2025
Routine
1 critical violation. 1 major violation. 5 minor violations. 3 corrected on site.
View 7 violations
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Observed a bottle of isopropyl alcohol stored directly atop large plastic tubs of sugar and flour in the dry storage area. Also observed motor oil lubricant placed directly atop dishware while also directly over bottles of soy sauce and an open packet of star anise spice. Also observed a container of construction adhesive stored on the top metal rack of the dry storage area. Discussed proper chemical storage with PIC. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection
7-201.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed designated handsink basin filled with dirty dishes at time of inspection. Discussed hand sink requirements with PIC. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection
5-205.11
No certified food protection manager
Inspector notes: Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. **2nd Consecutive Violation**
2-102.12(A)
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Observed a saran-wrapped ceramic bowl of fried rice placed directly inside of a rice cooker actively in use and holding white rice at a temperature of 146'F. The bowl was in direct contact with the white rice. Discussed proper food storage with PIC. PIC removed the bowl and willingly discarded the rice at time of inspection. Ensure that all food is protected from miscellaneous sources of contamination
3-307.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Observed a heavy accumulation of grease deposits, dust, and food debris on the wok station, refrigerator handles, prep table doors, and metal drying racks above the 3-comp sink. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues
4-602.13
Plumbing system not maintained in good repair
Inspector notes: Observed a leak coming from the hose bib of the 3-comp sink in the kitchen area. Hot water handle was also observed to be loose and unable to be closed easily. Hot water is readily available from the 3-comp sink. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection
5-205.15(B)
Physical facilities not cleaned at required frequency
Inspector notes: Observed a heavy accumulation of dust, grease deposits, and food debris throughout establishment; most notably on the walls of the kitchen area, along the ceiling nearest to the exhaust ventilation system and along the floor of the dry storage area. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. **3rd Consecutive Violation**
6-501.12
61
May 13, 2025
Food Advisory Inspection
No violations found.
100
Feb 25, 2025
Routine
1 critical violation. 3 minor violations. 2 corrected on site.
View 4 violations
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Observed a can of WD-40 and isopropyl alcohol stored directly atop cooking wine, and open baking powder and flour in the dry storage area. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection
7-201.11
No certified food protection manager
Inspector notes: Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection
2-102.12(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed spatula, tongs, and scooper being stored in a metal pan of ambient temperature water(68'F) at time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. **2nd Consecutive Violation**
3-304.12
Physical facilities not cleaned at required frequency
Inspector notes: Observed a heavy accumulation of grease build-up, food debris, and general grime on equipment and surfaces throughout establishment. Discussed cleaning frequency with PIC. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. **2nd Consecutive Violation**
6-501.12
74
Oct 11, 2024
Routine
3 minor violations. 2 corrected on site.
View 3 violations
Evidence of pests or pest control inadequate
(corrected on site)
Inspector notes: Observed a dead cockroach in the employee restroom of the kitchen area, and 2 dead water beetles in the mop sink area next to the water heater. Discussed the importance of removing dead pests from the area to prevent pest harborage conditions. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist prior to next routine inspection. PIC removed the pest carcasses from the establishment at time of inspection
6-501.111(A-B,D)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed spatula, tongs, and scooper being stored in ambient temperature water(72'F) at time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection
3-304.12
Physical facilities not cleaned at required frequency
Inspector notes: Observed a heavy accumulation of grease build-up, food debris, and general grime on equipment throughout establishment. Discussed cleaning frequency with PIC. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection
6-501.12
86
Oct 9, 2024
Food Advisory Inspection
No violations found.
100
Frequently Asked Questions
When was King Wong Chinese Food last inspected?
The most recent health inspection at King Wong Chinese Food on file is from Sep 24, 2025. The public record contains seven inspections in total.
What is the most common violation at King Wong Chinese Food?
Across the inspection record, “certified food protection manager” has been cited three times, more than any other issue at King Wong Chinese Food.
How does King Wong Chinese Food compare to other restaurants in Phoenix?
King Wong Chinese Food most recently scored 74 out of 100, which is lower than the Phoenix average of 97.
Has King Wong Chinese Food's inspection record improved over time?
Results have been roughly steady. Inspections at King Wong Chinese Food have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at King Wong Chinese Food means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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