What is King Wok Restaurant's health inspection score?

King Wok Restaurant has a SafeDine safety score of 87 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was King Wok Restaurant last inspected?

King Wok Restaurant was last inspected on June 3, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does King Wok Restaurant have?

King Wok Restaurant has 31 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is King Wok Restaurant safe to eat at?

Yes, King Wok Restaurant has an excellent safety record with a score of 87/100. This indicates strong compliance with health and safety standards.

What type of cuisine does King Wok Restaurant serve?

King Wok Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

King Wok Restaurant

Name: King Wok Restaurant
Address: 203 W MCMILLAN ST, Cincinnati, 45219
Rating: 87

203 W MCMILLAN ST, Cincinnati

Last Inspected: 6/3/2026

▲Improving

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0Excellent

American•CUF

Ranked #63 of 190 in CUFBetter than 22% of american restaurants

Improving

6 inspections

Last: Jun 3, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.2

Avg Violations

This month

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-13

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Inspection Timeline

+11 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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203 W MCMILLAN ST, Cincinnati, FL 45219

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Violation Timeline

Aug 2024

1 inspections

7 basic

Aug

Jan 2025

1 inspections

2 basic

May 2025

1 inspections

3 basic

May

Dec 2025

1 inspections

3 basic

May 2026

1 inspections

15 basic

May

Jun 2026

1 inspections

1 basic

Inspection History

6 records on file

6 Routine

Jun 26

Routine InspectionLatest

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

4.0(I)4.0(I) - Nonfood-Contact Surfaces - Materials−2

Base deductions−2 pts

May 26

Routine Inspection

15 Basic

15 total

70/100inspection score

−30 pts

Basic (15)

−30 pts

4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch−2
4.0(I)4.0(I) - Nonfood-Contact Surfaces - Materials−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
6.1(M)6.1(M) - Outer Openings - Protected−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2
2.4(C)(8)2.4(C)(8) - IV. Demonstration of Knowledge - Person in charge - duties−2
7.1(C)(3)7.1(C)(3) - X. Chemical - Conditions of Use−2
4.6(C)(3)4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning−2
3.2(C)(1)(a)3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
6.1(T)6.1(T) - Living or sleeping quarters - separation−2
3.4(E)(1)3.4(E)(1) - VI. Time/Temperature Controlled Safety Food - Cooling methods−2
4.1(C)(1-4)4.1(C)(1-4) - Food Contact Surfaces Cleanability−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2
2.3(D)2.3(D) - Hair restraints, effectiveness−2

Base deductions−30 pts

Dec 25

Routine Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.6(C)(3)4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning−2
4.4(P)4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration−2

Base deductions−6 pts

May 25

Routine Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

4.5(A)(2)(3)4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment−2
3.4(C)3.4(C) - Thawing TCS−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2

Base deductions−6 pts

Jan 25

Routine Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

3.4(F)(2)3.4(F)(2) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
6.4(D)(1)6.4(D)(1) - Facilities: Ventilation systems: Cleaning−2

Base deductions−4 pts

Aug 24

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

3.2(T)3.2(T) - Food preparation−2
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
6.4(K)6.4(K) - Facilities: Pest control:−2
7.0(A)7.0(A) - X. Chemical - Poisonous/toxic material−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2
3.2(Q)3.2(Q) - Food Storage−2

Base deductions−14 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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