Fu King Chinese Restaurant
649 SW Main Blvd, Lake City, FL 32025 · Permanent Food Service · License 2200215
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 7 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 6 basic (1 repeat)-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Items stored in reach-in cooler next to kitchen entrance from dining area: pork (51°F - Cold Holding); egg roll (51°F - Cold Holding); chicken (50°F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezers to reduce temperature to 41°F.
Fixed on the spot
Code 12, Handwashing and hygienic practices: 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 hair taking out ear bud and proceeded to handle cooked pans of egg rolls without washing hands. Manager had employee wash hands.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cut cabbage stored in walk-in cooler. Manager stated cabbage prepared the previous morning. Manager placed proper date marked on cabbage.
Fixed on the spot
Basic6
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Rice scoops stored on prep table at end of cook line, water 89°F. Manager returned scoops to dish area to be rewatched.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Shelf next to cook line and shelf beneath prep table next to kitchen ice machine.
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Dish machine in dish area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets and tops of reach-in freezers in back dry storage area soiled with old food debris.
Repeat violation
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Unisex bathroom in back of kitchen and unisex bathroom in dining area.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floor in back dry storage area soiled with old food debris.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.