DirtyFLRestaurant Inspection Data

CHINA KING

15924 E HWY 40, SILVER SPRINGS 34488

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 5/2/2025

Inspection #: Visit ID: 10826685

  • 14-01-5: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**
  • 36-73-4: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**
  • 23-03-4: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**
  • 22-45-4: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
  • 35A-02-7: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**
  • 12A-09-4: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
  • 03A-02-5: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

Inspection Date: 4/24/2025

Inspection #: Visit ID: 10725683

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Female employee used bathroom and left door opened (used a chair to keep it opened). Repeat Violation Warning
  • 14-01-5: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
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles above triple sink with mold like substance Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink above chicken tray. Warning
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. At the prep area, plates with employee food next to trays and cutting board with customers food. Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal jacket and purse stored on top of cans at the dry storage area. Repeat Violation Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor underneath equipment heavily soiled with build up of grease. Warning
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. In use lids with cracks. Warning
  • 08B-38-4:Basic - Food stored on floor. In walk-in cooler, onion bags on floor. Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife between reach-in cooler and prep table. Warning
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the front counter area, tongs handle touching the food. Warning
  • 23-03-4: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
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At the triple sink, trays of raw chicken on top of sink, o running water, (chicken 40F). Warning
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves rusted. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the cook line, white wet cloth on prep table. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At the storage area, bulk container with white powder substances not labeled, per manager containers have MSG, sugar and salt. Warning
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee cracked eggs and immediately after started handling and serving ready to eat food on to go containers. Warning
  • 09-01-4: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. Male employee touched with bare hand cooked noodles and left the noodles inside pot after manager instructed to used utensils. Warning
  • 12A-11-4:High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Female employee used restroom and didn't washer her hand in the kitchen prior to touch prep table. Warning
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handling personal plates immediately after started handling trays and containers with food. Warning
  • 22-45-4: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
  • 35A-02-7:High Priority - Live, small flying insects found Flying insects (two) at the dining and kitchen area, observed back door opened. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the front cooler, raw chicken stored above cooked pork. Warning
  • 12A-09-4: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
  • 03A-02-5: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
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Cold holding: chicken 76F and 74F, noodles 54F, sprouts 73F, cabbage 59, Manager placed items on time from 12:50-4:50, at 4:50 Manager was using and serving the chicken. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At the triple sink area, soap containers and spray bottle with unknown substance stored next to chicken. Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Manager washed hands in triple sink. Warning
  • 11-27-4: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. Not available, inspection provided a digital copy. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the triple sink area blocked by containers and equipment stored inside sink. Repeat Violation Warning
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink at the triple sink area. 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. No date marked on any food in walk-in cooler or reach-in coolers, per manage most items were prep/opened 04/22-24/2025. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At the triple sink bottle with blue liquid detergent not labeled Repeat Violation Warning

Inspection Date: 11/20/2024

Inspection #: Visit ID: 8728442

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Bathroom door blocked open
  • 14-01-5: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
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard on shelves of walk-in-freezer
  • 16-29-4: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.
  • 40-06-5: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
  • 12B-06-4: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
  • 14-69-4: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
  • 14-47-4: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
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Apron used to cover broccoli in walk-in-cooler
  • 03A-02-5: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**
  • 31A-09-4: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
  • 16-37-1: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
  • 53B-02-5: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
  • 11-26-1: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.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle with dishwash soap not labelled

Inspection Date: 4/16/2024

Inspection #: Visit ID: 8525149

  • 14-01-5: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
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Shelves in walk-in freezer.
  • 12B-07-4: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
  • 40-06-5: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
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor in back of kitchen beneath prep sink.
  • 08B-38-4: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
  • 33-29-4:Basic - Grease receptacle lid open, broken, or missing. Lid to grease receptacle open. Manager closed lid. Corrected On-Site
  • 23-03-4: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
  • 16-48-4: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.
  • 35B-09-4:Basic - Screen in door torn/in poor repair. Back door to kitchen.
  • 08B-12-5:Basic - Stored food not covered. Chicken in walk-in cooler. Manager placed plastic wrap over container. Corrected On-Site
  • 21-12-4: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
  • 02D-01-5: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
  • 12A-12-4: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
  • 41-10-4: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
  • 22-02-4: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
  • 31B-02-4: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
  • 02C-04-5: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

Inspection Date: 10/17/2023

Inspection #: Visit ID: 8524851

  • 22-45-4: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

Inspection Date: 10/12/2023

Inspection #: Visit ID: 8350383

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside bulk container.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple opened employee drinks on prep tables, employee removed all. Corrected On-Site
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Multiple containers cracked.
  • 08B-38-4:Basic - Food stored on floor. At the prep area observed multiple food containers stored on floor, also oil jugs on floor.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At the front part of the cook line, observed scoop handle in direct contact with fried noodles, employe moved the scoop. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment heavily soiled with grease build up (wok station, rice cooker, condiment shelf at the wok station), also exterior of microwave. Repeat Violation
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Gallon cut in half and used for scooping cooked rice. Also observed cardboard boxes cutter and used to stored fried noodles, also paper menus used as a liner.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At the dry storage area, bulk containers not labeled (sugar, salt and flour).
  • 12A-14-4:High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee at the prep area coughed and cover his mouth with hands and continued working with ready to eat food and handle cleaned containers, inspector addressed situation with manager.
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee started working and touching cleaned containers after handling raw chicken, Inspector instructed to washed his hands. Employee rubbed his hands for less than 5 seconds and closed the water without using a paper towel as a barrier. Inspector instructed to properly washed his hands. Repeat Violation Admin Complaint
  • 09-01-4: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. At the prep area, female employee working with cook noodles touched the noodles with her bare hands. Repeat Violation Admin Complaint
  • 22-45-4: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
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line at room temperature, observed beans sprouts at 75F and cabbage 48F. Reach-in cooler at the cook line, noodles at 54F. Warning
  • 11-27-4: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. Inspector provided a digital copy.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the triple sink with items inside sink, employee moved all items. Corrected On-Site
  • 02C-04-5: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. In walk-in cooler and reach-in coolers no date marked on any item, per Employee all items were cooked and freeze and pulled out of freezer 24 hrs prior to used.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Total of three employees, two certificates expired (September 2023).