KING WOK CHINESE TAKEOUT
1511 SADLER RD, Fernandina Beach FL 32034 · 904-261-8818
Last inspected Aug 14, 2026 · 7 visits since July 2023
DEC 24
APR 25
NOV 25
APR 26
AUG 26
— STEADY
5 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
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 written procedures available. Provided DBPR HR 5030-104 and DBPR HR 5030-904.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2020052695 | Jul 6, 2020 | Jan 6, 2021 | $400 |
| 5--2020013597 | Dec 5, 2019 | Jun 17, 2020 | $200 |
Inspection history
7 visits, newest first
Aug 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Handwash sink not accessible for employee use at all times. Multiple egg trays in handwash sink near back door. Owner removed trays.
Current Hotel and Restaurant license not displayed. Current license not displayed in establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line soiled with grease build up. Also, fan cover in walk-in cooler soiled with dust build up.
Opened employee beverage container in a cold holding unit with food to be served to customers. Owner water bottle in top of flip top reach in cooler on cook line in pan. Owner removed water.
Show the remaining 1 finding ▾
Wet wiping cloths stored in detergent and sanitizer mixed together. Owner stated sanitizer bucket was soap and bleach. Owner emptied sanitizer bucket and made new one with just water and bleach.
Apr 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, open raw beef and open raw chicken stored over opened raw shrimp. Operator moved shrimp to proper storage.
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 written procedures available. Provided DBPR HR 5030-104 and DBPR HR 5030-904.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written procedures were incomplete. Inspector assisted operator with completion.
Cardboard used to line food-contact shelves. Cardboard used to line bottom of flip top reach in cooler. Rust on walk-in cooler shelving.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Gasket on walk-in cooler door is soiled. Below gasket on chest reach-in freezer has black mold-like substance.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage stored in flip top reach in cooler. Operator removed beverage.
Reach-in cooler/walk-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelving has white mold-like substance.
Time/temperature control for safety food thawed in an improper manner. Raw beef and raw chicken thawing at triple sink at room temperature. Operator placed running water over meats.
Nov 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On table next to fryers, tso chicken (49F - Cold Holding) and next to reach in cooler on cook line, cut cabbage (55F - Cold Holding). Operator stated both products have been out for approximately 35 minutes and he holds it on time but no time marking or time as a public health control from operator presented was not filled out at all. Inspected help operator start to fill out time as a public health control paperwork for future use.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Under front counter, employee jacket stored on top of brown to go bags. Operator removed jacket and stored correctly.
Ice buildup in reach-in freezer and/or walk-in freezer. In white reach in freezer behind cook line, ice build up.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On bottom shelf next to storage rack next to back door, handles of scoops in bags of flour, sugar and msg. Operator removed handles from products.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled on cook line. Also, hood filters above cook line soiled with great build up.
Reuse of single-service or single-use articles. In flip top reach in cooler on cook line and in stand up reach in freezer behind cook line multiple lo mein noodle bags used to stored cooked pork. Also, at end of cook line on prep table and in walk-in cooler washed and cut broccoli stored in old chicken boxes.
Apr 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Manager handled raw chicken thawing in triple sink and immediately handled bowl of cooked pasta without washing hands. Inspector coached manager on proper hand washing procedures. Manager washed hands correctly.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In front glass door reach in cooler, chicken and egg rolls prepared two (2) days prior not dated.
Food stored on floor. Container of raw chicken on floor under triple sink in kitchen. Chicken moved and stored correctly.
Ice buildup in reach-in freezer and/or walk-in freezer. White chest freezer in kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Multiple scoops for flour, sugar, salt in back dry storage area. Scoops moved and stored correctly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink is soiled in back kitchen.
Reuse of single-service or single-use articles. Establishment using used lo mein bags for storage of cooked pork in reach in freezer.
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Handwash sink not accessible for employee use at all times. Large box stored on top of hand washing sink in back kitchen. Box moved and stored correctly.
Cardboard/Paper used to line nonfood-contact shelves. Paper lining rack by wok station in kitchen.
Employee with no hair restraint while engaging in food preparation. Cook on cook line has no hair restraint. Cook placed in hat.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in white chest freezer in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink in back kitchen is soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee boba tea drink stored in reach in cooler across from fryers. Drink moved and stored correctly.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table by rice warmers in kitchen. Cloth removed.
Jan 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal coffee stored on prep area where sweet and sour sauce is located. Moved
Food not stored at least 6 inches off of the floor. Case of pork stored on floor in kitchen. Case of chicken stored on walk in floor of cooler Bag of cabbage stored on floor of walk in cooler
In-use wet wiping cloth/towel used under cutting board.
Opened employee beverage container in a cold holding unit with food to be served to customers. Glass cooler Starbucks drink stored over chicken on a stick, moved
Reuse of single-service or single-use articles. Cut jugs, reused as scoopers
Jul 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw beef, moved
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over peeled onions in walk in cooler, moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 45f baby corn 47f raw beef 45f cooked pork 45f. States lids up to long, seconded temp chicken 43 raw beef 43 cooked pork 43
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. Cooked pork
Employee with no hair restraint while engaging in food preparation.
Opened employee beverage container in a cold holding unit with food to be served to customers. Personal drink in glass cooler, moved
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.