CHINA KING

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee doing dishes jumped to cook line and started working with food, no hand wash occurred, Inspector instructed to stop and wash his hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, raw chicken stored above cheese wontons, manager moved and stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, chicken 53F(manager voluntarily discarded) , fresh garlic and oil above filling line 78F, manager moved to freezer, also at room temperature, cut cabbage 76F and bean sprouts 80, per manager vegetables pulled out of fridge at 12:30, manager moved to cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - 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 and reach-in cooler at the cook line, multiple chicken containers, pork, and shrimp no date, per Manager food was cooked within the past 2-3 days. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Underneath front handwash sink, spray bottle with clear liquid not labeled.

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle snide container with cut onions. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Two male employees at the cook line. Repeat Violation

Basic - Food stored on floor. Near walk-in cooler, oil jugs on floor Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in cooler at the cook line soiled with grease and food debris. Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee step outside of the restaurant and when returned started working with food and cleaned containers no hand wash occurred.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach-in cooler at the kitchen entrance, opened bag with raw shrimp stored above opened bags of fries, vegetables and egg rolls.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler , garlic and oil mixed made on 3/18/2026.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, fresh garlic and oil 78F, per Manager garlic pulled out of walk-in cooler at 11:00, left at room temperature for 4.25 hrs.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, fresh garlic and oil 78F, per Manager garlic pulled out of walk-in cooler at 11:00, left at room temperature for 4.25 hrs. Also, cut cabbage 75F, per manager cabbage pulled out of fridge at 1:00pm. Egg rolls 52F, per manager rolls pulled out from refrigerator approximately 30 minutes prior, Manager placed them back in cooler. Corrective Action Taken

Intermediate - 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. For one new female employee.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, pork and teriyaki chicken no date marked, per manager food pulled out of freezer or cooked 03/22/26.

Basic - Bowl or other container with no handle used to dispense food. At the dry storage area, bowl no handle inside rice bag. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the triple sink area, employees personal purse and jackets stored above seasonings and can products, Manager moved all. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Male employee at the cook line.

Basic - Food stored on floor. At the end of the cook line oil jug on floor, Manager moved off the floor Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. At the end of the cook line, knifes stored between reach-in cooler and prep table. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in coolers and walk-in cooler gaskets soiled. Exterior of wok station and rice warmers soiled with grease and food build up. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. At the triple sink, tray with raw chicken (37F) thawed at room temperature, Manager moved to walk-in cooler. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping on prep tables. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in freezer: sheet pan with raw chicken on speed rack over sheet pan of wontons. In walk in cooler: bin of raw chicken on shelf over seasonings. Operator moved chicken to bottom shelf. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Cutting board in sink located in ware wash area. Operator moved. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles made on Sunday with no date mark in walk in cooler. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic bowls with no handle in two bins of flour. Removed during this inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in make table on cookline: dish with personal food on shelf over food for customer orders. Operator moved to bottom shelf. Corrected On-Site

Basic - Food stored on floor. Cases of chicken on floor in walk in freezer. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knifes between prep table and reach in make table. Also, handle of scoop inside crispy noodles. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of walk in freezer door soiled with food debris. Gaskets soiled with black substance. Exterior of flour bins soiled with food debris. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel in prep area. One towel on cookline. Repeat Violation

High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Manager moved tongs from cook line and rinsed, no sanitization occurred. Warning - From follow-up inspection 2025-05-02: Female employee cleaned with mixed chlorine and soap bowl and tongs and placed them back for use, no proper sanitization occurred, Inspector instructed to set up triple sink. Admin Complaint

High Priority - - From initial inspection : High Priority - Live, small flying insects found Flying insects (two) at the dining and kitchen area, observed back door opened. Warning - From follow-up inspection 2025-05-02: One flying insect at the cook line. Time Extended

High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Female employee using gloves, touched her face and continue working with food at the prep area. Warning - From follow-up inspection 2025-05-02: Male employee adjusted glasses and touched his apron and continued working with food and handling single service container. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line Cold holding: chicken 76F and 74F, noodles 54F, sprouts 73F, cabbage 59, per Manager items were pulled out of refrigerator at 12:50, Manager will use time as a public health control. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2025-05-02: Reach-in cooler, pork 52F. Manager will not placed any item on time, Manager moved pork to freezer. Admin Complaint

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. At the front line, bowl no handle inside container of cooked chicken. Repeat Violation Warning - From follow-up inspection 2025-05-02: Bowl no handle inside yellow rice, also Female employee used bowl with no handle to served rice. Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor underneath equipment heavily soiled with build up of grease. Warning - From follow-up inspection 2025-05-02: Floor soiled under broiler oven. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment heavily soiled with build up of grease and food residue, also shelves underneath equipment and tables. Walk-in cooler shelves soiled Warning - From follow-up inspection 2025-05-02: Wok station soiled with grease build up (sides). Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Apron used to cover broccoli in walk-in-cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the flip-top make table cooler : Chicken (48F - Cold Holding); beef (50F - Cold Holding). Manager advised that items had been there for less than 2 hours. Manager placed items in walk-in-cooler Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Bowl in hand wash sink at dishwash area. Manager removed bowel. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No CL test strips for three-compartment sink

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee that has been employed for more than 60 days does not have food handler certificate

Intermediate - 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. Observed person in charge cannot provide verifiable proof 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.

Intermediate - Spray bottle containing toxic substance not labeled. Bottle with dishwash soap not labelled

Basic - Bathroom door left open other than during cleaning or maintenance. Bathroom door blocked open

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( flour and sugar ). Repeat Violation

Basic - Cardboard used to line food-contact shelves. Cardboard on shelves of walk-in-freezer

Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Manager mixes soap and bleach to wash dishes and equipment and then rinses.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on flip-top make table cooler cutting board on cookline

Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Pack of cigarettes stored on prep table on cookline. Manager removed pack of cigarettes Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy build up of ice in the front part of the walk-in-freezer

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood shelf organizer next to front hand wash sink is not painted or sealed

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee went from cutting raw chicken to handling to go container with cooked rice and broccoli. Manager had employee wash hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottle of Fantastic cleaner next to bag of rice in dry storage next to back door. Manager discarded bottle of cleaner. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shelves in walk-in cooler. Microwave on cook line. Blade of can opener on kitchen prep table. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels provided at hand washing sink next to three compartment sink. Manager provided towels at sink. Corrected On-Site

Intermediate - 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. Items in walk-in cooler: Chicken, pork and noodles. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop chicken in walk-in cooler and rice on cook line. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Shelves in walk-in freezer.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on prep table across from cook line. Manager removed bottle of water. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table across from walk-in cooler. Employee removed phone from prep table. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor in back of kitchen beneath prep sink.

Basic - Food stored on floor. Onions stored on walk-in cooler floor. Container of chicken stored on walk-in freezer floor. Manager placed both items on shelf. Corrected On-Site

Basic - Grease receptacle lid open, broken, or missing. Lid to grease receptacle open. Manager closed lid. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of cook line reach-in cooler across from fryer. Hood vents above cook line greasy. Outside of dry storage containers on shelf next to three compartment sink. Repeat Violation

Basic - Old food stuck to clean dishware/utensils. Bus tubs stored above three compartment sink. Manager placed bus tubs in dish area to be rewashed.

Basic - Screen in door torn/in poor repair. Back door to kitchen.

Basic - Stored food not covered. Chicken in walk-in cooler. Manager placed plastic wrap over container. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on prep table across from cook line fryer. Manager placed towel in sanitizer water. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Containers on dry storage shelf next to three compartment sink. Repeat Violation

High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Female employee rinsed white container with no soap and no sanitization and placed container with the cleaned ready to be use containers above triple sink, Inspector instructed to set up triple sink and properly sanitized all the containers. Also same female employee used prep sink at the end of the cook line to washed rice cooker, o sanitization occurred. Repeat Violation Admin Complaint - From follow-up inspection 2023-10-17: Male employee rinsed dirty pot in prep sink and place it in the cook line, inspector instructed to properly wash, rinse, sanitize and air dry. Admin Complaint

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Female employee rinsed raw chicken then continued to cut celery and onions without washing hands. Stop sale issued for onion and celery.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Female employee handling washed celery and peeled onions with bare hands.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employee rinsed pan and placed with clean dishes.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler near front counter: bag of raw chicken on shelf over eggrolls. Moved during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to adulteration of food product. Onion and celery touched after employee handled raw chicken.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler ambient thermometer reads 49F, actual temperature in unit is 40F. Manager stated repairs are being made, refrigeration company has ordered replacement part.

Intermediate - 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. Provided to operator via email.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Towel dispenser not working at sink near fryers.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken cooked yesterday in walk in cooler has no date mark.

Intermediate - Spray bottle containing toxic substance not labeled. Green soap on triple sink has no label.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones on top of reach in cooler near front counter. Clothes on top of trays on shelf near back door. Repeat Violation

Basic - Food stored on floor. Buckets of sauce on floor near hand sink in ware wash area. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in flour in dry storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Shelves in prep area soiled with food debris.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Female employee washed then rinsed red cutting board and knife after cutting raw chicken.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler near fryer, pan of raw chicken stored on shelf over pork egg rolls. Manager moved. Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance. Door propped open upon arrival. Closed during this inspection. Corrected On-Site

Basic - Dead roaches on premises. One dead roach on floor behind reach in freezer. Operator cleaned and discarded. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink on prep table on cookline. Moved during this inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones on top of to go containers. Moved during this inspection. Corrected On-Site

Basic - Food stored on floor and/or uncovered. Bucket of sauce on floor in walk in cooler. Buckets of chicken on floor in walk in freezer. Also, case of seafood uncovered in walk in freezer.

Basic - Ice buildup in reach-in freezer walk-in freezer. Throughout unit.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several in kitchen area. Also, sanitizer bucket is directly on floor.