DirtyFLRestaurant Inspection Data

CHINA KING

11967 Southern Boulevard
Florida, 33411
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 2/12/2025

Inspection #: Visit ID: 8883959

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. At back door to kitchen.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 can hoisin sauce dented to seam of can. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over sauces at flip top cooler on cook line. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. General Tso chicken (121F - hot holding) Observed in colander on counter in kitchen. Per operator, out of temperature for approximately 1 hour. Advised operator to add to time control procedure. Operator added 4 hour time stamp to product. **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 11/13/2024

Inspection #: Visit ID: 8885334

  • N/A:No Violations Were Observed

Inspection Date: 9/10/2024

Inspection #: Visit ID: 8883562

  • 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired 06/14/2024 Warning - From follow-up inspection 2024-09-10: All employee training expired 06/14/2024 **Time Extended**

Inspection Date: 9/9/2024

Inspection #: Visit ID: 8777899

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Operator provided. Corrected On-Site Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. At dry storage 1 dented can of oyster sauce and 2 dented cans of hoisin sauce. Repeat Violation Admin Complaint
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered establishment amid started handling ice without washing their hands- educated operator employee washed hands. **Corrective Action Taken** Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. At small reach in cooler near front counter- non food grade paper towels linning container with egg rolls- educated operator - operator removed paper towels. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in Cooler by cookline raw shell eggs stored over sauce - operator stored on bottom shelf. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.St reach in cooler by cookline- cooked wonton 48F, cooked dumplings 48F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale. At reach in cooler by cookline- cooked pork 46-48F- cold holding, cooked chicken 46-48F- cold holding raw bean sprouts 45-48F- cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours- operator placed ice to quick chill food. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark for chicken wings and fried rice under time as a public health control- operator time marked for remaking 30 minutes. Corrected On-Site Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep area- Cooked fried rice 89-96F- hot holding- food out of temperature for 1 hour- food left out- operator placed in walk in Coole to quick chill. At cookline counter - Oil in garlic 85F- hot holding, cooked broccoli 83F-hot holding - food left out on counter - food out of temperature for 3 hours- operator placed food under time as a public health control for remaining time. **Corrective Action Taken** Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At dry storage area- container of laundry detergent stored over bottles of soda - operator removed. Corrected On-Site Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler by cookline- raw chicken 50-52F at 2:35 to 50-52F at 2:50( cooling since 11:30) raw shrimp 50-52F at 2:35 to 50-52F at 2:50( cooling since 11:30), raw beef 50-52F at 2:35 to 50-52F at 2:50( cooling since 11:30) cooked noodles 49 -52F at 2:35 to 50-52F at 2:50( cooling since 11:30), cut cabbage 49 -52F at 2:35 to 50-52F at 2:50( cooling since 11:30)- at current rate of cooling food will not reach 41F within remaining time- operator placed ice on food to quick chill. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Knife sharpener and glove in handwashing sink by back prep area- operator removed. **Corrective Action Taken** Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired 06/14/2024 Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At dry storage hello chemical spray bottle not labeled- operator labeled. Corrected On-Site Warning

Inspection Date: 2/16/2024

Inspection #: Visit ID: 8612909

  • 53B-10-4:Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. Some employee training missing dates of completion. Warning - From follow-up inspection 2024-02-16: **Time Extended**

Inspection Date: 2/15/2024

Inspection #: Visit ID: 8505076

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At three compartment sink area- bag of frozen cooked pork defrosting at room temperature- operator moved to walk in cooler to defrost. Corrected On-Site Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. At dry storage - dented can of hoisin sauce- see stop sale. Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. At glass reach in cooler non-food grade paper towels used as a liner for spring rolls- educated operator- employee removed paper towels. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler-Egg rolls 45-46F- cold holding, cooked chicken 45-46F- cold holding, cooked noodles 44-46F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour due to food delivery- operator moved to walk in freezer to quick chill. At fry station by cookline- pork dumplings 54-62F - cold holding, raw chicken wings 54-60F- cold holding, fried rice 70F- cold holding- food not prepared or portioned today- food left out on counter for 1 hour- operator placed under time as a public health control, for remaining time. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At front counter - handwash sink blocked by boxes. Corrected On-Site Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At small reach in cooler near front counter- cooked pork and cooked chicken prepared on Tuesday 12/13/24 not date marked- operator date marked. Warning
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Some employee training missing dates of completion. Warning

Inspection Date: 9/21/2023

Inspection #: Visit ID: 8504169

  • 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation- operator provided for all employees. Corrected On-Site - From follow-up inspection 2023-09-21: **Time Extended**
  • 03D-01-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area- Cooked rice 90-94F at 3:50 (cooling since 1:30) cooked egg rolls 83-90F at 3:50( cooling since 1:30), cooked chicken 78-82F at 3:50 ( cooling since 1:30)- food left out to cool at room temperature- at current rate of cooling food did not reach 70F within 2 hours- see stop sale - From follow-up inspection 2023-09-21: High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler - cooked rice 84-104F at 3:25 ( cooling since 12:45) - food stored in large quantity and covered with plastic wrap- at current rate of cooling food did not reach 70F within 2 hours- see Stop sale. Admin Complaint
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area- Cooked rice 90-94F at 3:50 (cooling since 1:30) cooked egg rolls 83-90F at 3:50( cooling since 1:30), cooked chicken 78-82F at 3:50 ( cooling since 1:30)- food left out to cool at room temperature- at current rate of cooling food did not reach 70F within 2 hours- see stop sale - From follow-up inspection 2023-09-21: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler - cooked rice 84-104F at 3:25 ( cooling since 12:45) - food stored in large quantity and covered with plastic wrap- at current rate of cooling food did not reach 70F within 2 hours- see Stop sale. Admin Complaint

Inspection Date: 9/19/2023

Inspection #: Visit ID: 8376493

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation- operator provided for all employees. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Container of oil on floor near cookline.
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area- Cooked rice 90-94F at 3:50 (cooling since 1:30) cooked egg rolls 83-90F at 3:50( cooling since 1:30), cooked chicken 78-82F at 3:50 ( cooling since 1:30)- food left out to cool at room temperature- at current rate of cooling food did not reach 70F within 2 hours- see stop sale
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw beef/ pork stored over bags of cooked peas- operator moved to lower shelf. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area- Cooked rice 90-94F at 3:50 (cooling since 1:30) cooked egg rolls 83-90F at 3:50( cooling since 1:30), cooked chicken 78-82F at 3:50 ( cooling since 1:30)- food left out to cool at room temperature- at current rate of cooling food did not reach 70F within 2 hours- see stop sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler- cooked pork 45-47F- cold holding, cooked chicken 45-47F- cold holding, cooked pork ribs 45-47F- cold holding- food not prepared or portioned today- food out of temperature for 5 hours- operator moved to tall glass reach in cooler to quick chill. **Corrective Action Taken**