KING WOK
425 W TOWN PLACE STE 110, Saint Augustine FL 32092 · 904.940.1988
Last inspected Aug 19, 2026 · 9 visits since August 2023
AUG 24
MAR 25
JUL 25
JAN 26
AUG 26
▼ IMPROVING
5 inspections trending up, 33 points better than where it started.
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Dented/rusted cans present. See stop sale. On storage rack by back door, 2 cans of water chestnuts and 1 can of hoisin sauce have severe dents at lip of cans.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken stored on same tray as cooked chicken. Also, raw chicken stored over raw beef and raw chicken stored over cut vegetables. Operator moved all items to proper storage levels.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (78F - Cold Holding); sprouts (87F - Cold Holding). Items sitting out on table next to make reach-in cooler. Operator stated he holds items for 4 hours. Both items not on Time as a Public Health Control written procedures, time is marked for cut cabbage but not sprouts.
Handwash sink not accessible for employee use at all times. Handwash sink at back kitchen blocked by stacks of empty buckets. Operator moved buckets.
Show the remaining 6 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, multiple ready to eat items prepared yesterday not dated.
Bowl or other container with no handle used to dispense food. Plastic togo cups used as scoops in multiple bulk containers.
Cardboard used to line nonfood-contact shelves. At cook line, cardboard lining shelf under soup station. At back door area, cardboard lining shelf under can goods. Operator removed cardboard.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under fryers has build up of grease and debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up.
Working containers of food removed from original container not identified by common name. At back kitchen blocked, container identified as salt, not labeled.
Jan 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority0 Intermediate5 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of oyster sauce and 1 dented can of ketchup on rack by back door to kitchen.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell egg on cook line with bare hands then continued to handle single use items,s and clean utensils without washing hands between tasks.
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came out of bathroom and went into kitchen in the walk in freezer and picked up packages of food without washing hands first.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (64F - Cold Holding); cut cabbage (48F - Cold Holding) sitting out on table next to make line reach in cooler, per operator both items have been sitting out no more then a few hours, all items sitting out moved to walk in cooler.
Bowl or other container with no handle used to dispense food. Plastic to go containers in bulk containers of rice and flour in prep area.
Employee with no hair restraint while engaging in food preparation. 1 food handler making food on cook line.
Floor soiled/has accumulation of debris. Under equipment in small storage room in back of kitchen has a build up of dust and debris.
Food stored on floor. Multiple buckets of soy sauce on cook line on floor. Bag of onions in walk in cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed mushrooms stored over portioned containers of noodles in walk in cooler.
Jul 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over various cooked animal products in walk in freezer, all items removed from original packaging. Also raw chicken stored over raw beef on soled rack in walk in freezer. Operator began to rearrange all items during inspection. Also raw chicken stored over buckets of sauce and cut vegetables in walk in cooler. Also bowl with raw animal liquids on bottom of bowl stored in container of cut peppers touching peppers in top section of reach in cooler on make line, bowl removed.
Stop Sale issued due to food not being in a wholesome, sound condition. Bowl with raw animal liquids on bottom of bowl stored in container of cut peppers touching peppers in top section of reach in cooler on make line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauce with cooked onions (53F - Cold Holding) sitting out on make line cooler, per operator sauce has been out for less then 30 minutes, sauce placed back in cooler. cooked pork (48F - Cold Holding) sitting out on table in prep area, per manager employees removed pork from walk in cooler less then 1 hour ago for preparation, but all employees are already engaged in preparation with a large amount of food, pork placed back in walk in cooler.
Handwash sink not accessible for employee use at all times. Multiple plastic bucket lids in hand wash sink between walk in cooler and triple sink.
Spray bottle containing toxic substance not labeled. Spray bottle of white liquid under front counter.
Bowl or other container with no handle used to dispense food. Bowls in several bulk containers of flour and other seasonings in back of kitchen.
Cardboard used to line food-contact shelves. Under prep table on make line and racks in back of kitchen.
Employee with no hair restraint while engaging in food preparation. Food employees engaged in food handling in kitchen and prep area.
Floor soiled/has accumulation of debris. Under cook line.
Food stored on floor. Buckets of soy sauce in walk in cooler. Buckets of rice and seasoning on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line.
Time/temperature control for safety food thawed in an improper manner. Frozen raw chicken stored in standing water at triple sink.
May 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 2 employees eating food in back of kitchen then contained to prepare food without washing hands first.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork mixture stored over cooked pork, all removed from original packaging, in walk in freezer. Also raw beef stored over raw fish in walk in freezer, all removed from original packaging. Also raw chicken stored over soy sauce in walk in cooler. Also raw pork mixture stored over sauces in walk in cooler. Operator began to rearrange during inspection.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket under triple sink reading 200ppm, operator remade to 100ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Kung Pao sauce (98F - Cooling, after 30 minutes 98F) in covered plastic bucket in walk in cooler, per operator sauce was cooked 30 minutes prior, lid removed.
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. All certifications expired in 2024
Bowl or other container with no handle used to dispense food. Bowl used to dispense rice and flour from bulk containers in back of kitchen.
Employee with no hair restraint while engaging in food preparation. 3 employees preparing food on cook line and prep area.
Food stored on floor. Multiple buckets of soy sauce and rice on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of plastic food containers used to hold raw chicken in on cook line.
Aug 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 6 high priority.
6 High priority6 Intermediate2 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. bbq pork (82F - Cooling after approximately 3 hours, after 45 minutes 82F); cooked noodles (86F - Cooling, after approximately 3 hours, after 45 minutes 80F) stored on sheets pans in stacks over 2 inches deep, per operator all items where made approximately 3 hours prior, all items moved to walk in cooler, after 45 all items where still over 70F.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. bbq pork (82F - Cooling after approximately 3 hours, after 45 minutes 82F); cooked noodles (86F - Cooling, after approximately 3 hours, after 45 minutes 80F) stored on sheets pans in stacks over 2 inches deep, per operator all items where made approximately 3 hours prior, all items moved to walk in cooler, after 45 all items where still over 70F.
Employee washed hands with no soap. Employee washed hands in triple sink without any soap.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork mix stored over cooked chicken in walk in freezer, all items removed from original container. Also raw chicken stored over raw beef in walk in freezer, all items removed from original container. Raw chicken stored over cooked chicken in walk in freezer, all items removed form original container
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. general Tso sauce with cooked onions (82F - Cold Holding) on cook line, per operator sauce was made about 2 hours prior and will be discarded in the next hour, sauce placed on time control.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at triple sink reading 200ppm, operator added water.
Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. 2 employees in prep area cutting raw pork with bare hands then touched cooked noodles and cut cabbage with same hands without any handwashing.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink without any soap.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. bbq pork (82F - Cooling after approximately 3 hours, after 45 minutes 82F); cooked noodles (86F - Cooling, after approximately 3 hours, after 45 minutes 80F) stored on sheets pans in stacks over 2 inches deep, per operator all items where made approximately 3 hours prior, all items moved to walk in cooler, after 45 all items where still over 70F. cooked shrimp (69F - Cooling, after 45 minutes 69F) in covered deep metal bowl in walk in cooler, cover removed.
Handwash sink not accessible for employee use at all times. Lids to large buckets blocking hand wash station by walk in cooler, lids removed
Handwash sink used for purposes other than handwashing. Operator rinsed off wet cloth in hand wash station by front counter.
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. Operator's daughter that only works the register does not have proof of reporting agreement, agreement signed.
Unclean building components, attachments or fixtures. Fans guards in walk in cooler.
Wet mop not stored in a manner to allow the mop to dry. Two wet mops sitting on floor next to mop sink in back of kitchen.
Mar 11, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 8, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (47F - Cold Holding) sitting out on prep table on make line, per operator sprouts where taken out of walk in cooler less then 30 minutes prior and that they sit out for only several hours before being placed back in cooler.
Floors/walls/ceilings soiled/has accumulation of debris. Floors under wok station and fryers on cook line. Floors under racks in walk in freezer. Wall under hand wash sink by front counter. Build up of cob webs in back storage area and area around mop sink.
Food stored on floor. Containers of rice, salt, and soy sauce at cook line. Container of frozen shrimp in walk in cooler. Packages of raw pork in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All racks in walk in cooler. Exterior of fryers on cook line. Side exterior of roasting cabinet facing cook line.
Raw fruits/vegetables not washed prior to preparation. Employee in prep area cutting broccoli before washing them.
Unclean building components, attachments or fixtures. Fan guards of condenser in walk in cooler. All ceiling fans in dining room.
Aug 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate11 Basic
Show 18 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came in from the outside of establishment and began to chop vegetables without first washing hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer, raw chicken and raw breaded shrimp over cooked chicken all in plastic bags not commercially sealed.
Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed employee sorting cooked ready to eat noodles into container with barehands.
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Portable green cutting board stored behind the sink has build up of food residue staining.
Handwash sink used for purposes other than handwashing. Hand wash sink in the prep area used to store utensils. Operator relocated all items from the hand wash sink.
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. Egg rolls cooked in establishment then frozen not being tracked by date when placed back into refrigeration.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles over the walk in freezer have accumulation of dust.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on clean prep table and shelf over the reach in cooler on the main cook line.
Employee personal food not properly identified and segregated from food to be served to the public. Employees personal food on top shelf of sliding door reach in cooler over food to be served to customers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on in use prep table next to employee cutting produce.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet.
Equipment in poor repair. Flip top reach in cooler on the main cook line with a separating door gasket at the bottom corner.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Accumulation of grease beginning to drip off of hood system filters.
In-use knife/knives stored in cracks between pieces of equipment. On the main cook line,manifests stored between table and reach in cooler, operator relocated the knife.
No copy of latest inspection report available. No copy of the last inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has build up of mold like substance.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean prep table next to the rice cooker. Operator relocated the wet cloth.
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.