CHINA KING

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Fried chicken (84F - Cooling) cooked at 10 AM, temperature taken at 2:45PM. Stop Sale issued.

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. Operator touched fried chicken in walk in cooler with bare hands.

High Priority - Employee washed hands with no soap. -operator washed hands in prep sink without using soap. She then washed hands in hand wash sink using soap. 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. Raw chicken and raw beef out of original packaging stored above noodles and vegetable spring rolls in reach in freezer across from 3 compartment sink. Operator moved raw meats to store below ready to eat foods Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. -raw chicken over unwashed broccoli in walk in cooler. Operator moved chicken to store below other items. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over egg rolls and cooked chicken in reach in cooler near cash register area, operator moved raw chicken to store on bottom shelf. -Raw chicken stored over cream cheese in walk in cooler. Operator moved chicken to not store over ready to eat food. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fried chicken (84F - Cooling) cooked at 10 AM, temperature taken at 2:45PM. Stop Sale issued.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) Operator remade and tested at 50PPM. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -operator washed hands in prep sink Washed hands in hand wash sink afterward. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting boards on cookline. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near kitchen exit. Operator refilled paper towels. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hot water turned off in restroom. Water temped 77F. Operator turned hot water back on, water temped at 100F. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. -cutting boards on cookline are grooved Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. -employee food and dishes on prep table on cookline Operator removed employee food and dishes Corrected On-Site

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Operator remade solution Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -bins of flour in kitchen not labeled. Repeat Violation

High Priority - - From initial inspection : High Priority - Employee washed hands with no soap. Employee washed hands with no soap after removing roach off floor. Proceeded to wash hands with soap after I corrected her. Corrective Action Taken Warning - From follow-up inspection 2025-11-25: Employee touched cellphone and keys and proceeded to engage in bare hand preparation of cabbage. Cabbage is not served raw, but I explained that since there is no minimum cook temperature for cabbage they should wear gloves while preparing it. Time Extended

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ CFM Changshi Pan expired 8/26/25. They have paid to renew and are awaiting certification. Warning - From follow-up inspection 2025-11-25: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on reach in cooler on cook line, prep table, and meat prep table heavily grooved and stained. Warning - From follow-up inspection 2025-11-25: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not enclosed with self-closing doors. Warning - From follow-up inspection 2025-11-25: Time Extended

Basic - - From initial inspection : Basic - Cutting boards on prep cooler and prep tables have cut marks and are no longer cleanable. Warning - From follow-up inspection 2025-11-25: Time Extended

Basic - - From initial inspection : Basic - Exterior screen door is kept open during operation, but has a gap at the threshold that opens to the outside. Vermin present. Warning - From follow-up inspection 2025-11-25: Time Extended

Basic - - From initial inspection : Basic - Grease buildup on hood ventilation system over cook line. Warning - From follow-up inspection 2025-11-25: Time Extended