KING'S WOK

Name: KING'S WOK
Address: 6210 US HWY 301 N, ELLENTON, FL, 34222, US
Rating: 83.1

6210 US HWY 301 N, ELLENTON, FL 34222

License #5104542

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

83.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

KING'S WOK in ELLENTON currently holds an InspectFL Health Score of 83.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 5, 2026. Across those visits, inspectors documented 25 total violations — 11 critical, 1 major, 13 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 5, 2026 shows 9 observation rows: 2 critical, 1 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed to-go containers not inverted. Operator inverted them.
[36-50-4] Unclean building components, attachments or fixtures. Observed the walk in cooler fan covers with black buildup.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on the cook line and back storage area. Operated removed them.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed their chlorine bucket at 25ppm. Operator remade it to 100ppm.
[35B-03-4] Outer openings not protected with self-closing doors. Observed their back exit door not self closing. Operator has the device but has not installed it yet.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee items stored on the cook line. Operator removed them.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw chicken stored over whole cabbage on the walk in cooler. Operator moved the chicken.
[12A-19-4] Employee washed hands with cold water. Observed an employee wash their hands with cold water. Had them rewash their hands with hot water.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed the operator rinse their hands off in the ripple sink. Reviewed with them the proper use of that sink.

Disposition: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rehydrated black beans (75F - Cold Holding) stored at room temperature on the cook line. Owner stated the beans were stored at room temperature for 2 days. Owner discarded the beans.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face around the nose area then handled a Togo bag without washing the hands. Employee discarded the bag and washed their hands.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Repeat violations Shelves under all preparation tables in the kitchen soiled. Exterior of all food containers in the kitchen soiled. Handles on all reach in coolers, walk in cooler and stoves soiled. All dry storage shelves in the kitchen soiled. Walk in cooler shelves soiled. Exterior of all chest reach in freezers soiled.
[35B-03-4] Outer openings not protected with self-closing doors. Back exit of the kitchen.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rehydrated black beans (75F - Cold Holding) stored at room temperature on the cook line. Owner stated the beans were stored at room temperature for 2 days. Owner discarded the beans.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp and pork thawing at room temperature next to the three compartment sink. Owner placed the items in the walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat sauce in the walk in cooler. Owner removed the eggs. Raw chicken stored over cooked chicken in the reach in cooler next to the cook line. Employee placed the raw chicken below the cooked chicken.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer reading +200ppm chlorine. Owner replaced the sanitizer new reading 100ppm chlorine.
[14-09-4] Cutting board has cut marks and is no longer cleanable. All cutting boards in the kitchen.
[08B-54-4] Uncovered food stored near sink exposed to splash. Uncovered container of pork stored next to the hand wash sink across from the walk in cooler. Employee removed the container of pork..
[12A-29-4] 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 handled raw pork the clean utensils on the cook line with washing their hands. Employee removed the utensils to be sanitized and washed their hands.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard lining several dry storage shelves in the kitchen.
[08B-12-5] Stored food not covered. Several containers of food in the walk in cooler not covered. Owner placed covers on the containers.
[14-31-5] Nonfood-grade bags used in direct contact with food. Cooked pork stored in Togo bags in the walk in cooler. Owner removed the pork from the Togo bags.
[08A-17-6] 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. Raw chicken removed from its commercial packaging stored over raw beef in the stand up reach in freezer across from the cook line. Owner placed the chicken below the beef.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to eggs roll bags in the front counter area. Owner removed the bags.

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