KING'S WOK
36516 PURE WATER WAY, Zephyrhills FL 33541 · 9175107447
Last inspected Jul 30, 2026 · 10 visits since November 2023
DEC 24
FEB 25
DEC 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Cutting board has cut marks and is no longer cleanable on cook line reach-in cooler.
Jul 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided for entire establishment. Hot water heater was replaced and new hot water heater is not turning on. Operator has the technician scheduled to come back out.
Cutting board has cut marks and is no longer cleanable on cook line reach-in cooler.
Apr 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
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.
Bowl or other container with no handle used to dispense food. Observed bowl in container of cut broccoli on cook line, operator removed bowl.
Nonfood-contact surface soiled with grease, food debris. Observed on flip top unit handles.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in flip top unit on cook line.
Dec 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
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.
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.
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.
No soap provided at handwash sink. Employee replaced soap at hand sink in front of back door of kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed drink from prep table on cook line.
Employee with no hair restraint while engaging in food preparation. Observed two employees with no hair restraints engaging in food preparation.
Floor soiled/has accumulation of debris. Floor soiled with grease underneath fryers. Floor soiled with cornstarch and flour in dry storage area.
Food stored on floor. Oil boxes on floor throughout kitchen.
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.
In-use wet wiping cloth/towel used under cutting board. Employee removed rags from underneath cutting boards in prep area.
Time/temperature control for safety food thawed in an improper manner. Employee placed chicken in standing water in triple sink into walk in cooler.
Working containers of food removed from original container not identified by common name. All bulk containers of flour and cornstarch.
Aug 1, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Nonfood-grade bags used in direct contact with cooked ribs in walk-in cooler.
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)
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.
Current Hotel and Restaurant license not displayed. Displaying 02-01-2025 license.
Cutting board on reach-in cooler across from wok grill has cut marks and is no longer cleanable.
Ice buildup in both reach-in freezers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors across from wok grill.
Reach-in cooler across from wok grill interior have accumulation of soil residues.
Rear kitchen exit door not protected with self-closing doors.
Rear kitchen exterior door has a gap at the threshold that opens to the outside.
Walk-in cooler shelves with rust that has pitted the surface.
Jul 28, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority2 Intermediate11 Basic
Show 17 findings ▾
Nonfood-grade bags used in direct contact with cooked ribs in walk-in cooler.
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.
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)
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.
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.
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.
Cardboard used to line bottom shelf of prep table on cooks line.
Current Hotel and Restaurant license not displayed. Displaying 02-01-2025 license.
Cutting board on reach-in cooler across from wok grill has cut marks and is no longer cleanable.
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.
Ice buildup in both reach-in freezers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors across from wok grill.
Reach-in cooler across from wok grill interior have accumulation of soil residues.
Rear kitchen exit door not protected with self-closing doors.
Rear kitchen exterior door has a gap at the threshold that opens to the outside.
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
Walk-in cooler shelves with rust that has pitted the surface.
Feb 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 7 high priority.
7 High priority6 Intermediate13 Basic
Show 26 findings ▾
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.
Metal stem-type thermometer soiled.
Nonfood-grade bags used in direct contact with cooked ribs in walk-in cooler.
Nonfood-grade container used for food storage - direct contact with uncooked rice at the end of cooks line.
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.
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)
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.
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.
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.
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.
No paper towels or mechanical hand drying device provided at handwash sink near rear kitchen exit. Operator provided paper towels.
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.
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.
Cardboard used to line bottom shelf of prep table on cooks line.
Current Hotel and Restaurant license not displayed. Displaying 02-01-2025 license.
Cutting board on reach-in cooler across from wok grill has cut marks and is no longer cleanable.
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.
Ice buildup in both reach-in freezers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors across from wok grill.
Reach-in cooler across from wok grill interior have accumulation of soil residues.
Rear kitchen exit door not protected with self-closing doors.
Rear kitchen exterior door has a gap at the threshold that opens to the outside.
Screen in rear kitchen exit door torn/in poor repair.
Standing water in bottom of reach-in-cooler across from wok grill.
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
Walk-in cooler shelves with rust that has pitted the surface.
Dec 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate13 Basic
Show 20 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in walk in cooler, order corrected
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. Unpackaged raw chicken over unpackaged raw beef in freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - tempura chicken (51F - Cold Holding), held less than 4 hours, moved to cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Surface around wok station soiled. Stained cutting boards.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink behind front counter
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fried egg rolls in walk in cooler not dated
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employee certificates expired August 2024
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over kitchen
Current Hotel and Restaurant license not displayed. Current license posted during inspection
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation. Male employee engaged in food prep with no hair restraint
Exterior door has a gap at the threshold that opens to the outside.
Ice buildup in reach-in freezer and/or walk-in freezer.
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 in flour, corn starch and baking powder bins
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Hood filters soiled.
Screen in door torn/in poor repair.
Stored food not covered. Several items in walk in cooler not covered
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Flour, baking powder and corn starch bins not labeled
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate14 Basic
Show 19 findings ▾
Nonfood-grade bags used in direct contact with food. Multiple items in freezers in to go bags
Food-contact surface soiled with food debris, mold-like substance or slime.sides of wok station soiled. Cutting boards stained
Handwash sink not accessible for employee use at all times. Personal items over hand sink at rear of kitchen, removed
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at rear of kitchen, replaced
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
Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop in msg bin
Cardboard used to line nonfood-contact shelves. storage shelves under prep table
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table
Food stored on floor. Sealed cans of food under storage shelves across from cook line
Ice buildup in reach-in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. exterior of sugar and msg bins soiled. Hood filters soiled
Open dumpster lid. Shared dumpster
Screen in door torn/in poor repair.
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
Stored food not covered. Multiple items in walk-in cooler
Walk-in cooler shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Flour and baking soda bins not labeled
Nov 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate4 Basic
Show 13 findings ▾
Container of medicine improperly stored. Stored on prep table
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
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
Nonfood-grade bags used in direct contact with food. Produce in customer Togo plastic bag. Walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cook noodles egg rolls walk in cooler
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
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.
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.
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
Bowl or other container with no handle used to dispense food. For flour bucket dry storage area. Employee removed and added with handle container
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottles on prep table
Food stored on floor. Chicken bones in buckets on floor
Wet wiping cloth not stored in sanitizing solution between uses. Prep table stored. Employee removed
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.