CHINA KING
Westward Drive
Florida, 33166
Miami-Dade County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/14/2025
High Priority
3
Intermediate
4
Basic
4
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Displayed 2-1-2025
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
- 43-01-4:Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Sleeping cot in dining room separated by partial wall, area not fully enclosed. Repeat Violation
- 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 began cooking without washing hands when entering cook line.
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched shirt and continued to engage in cooking without washing hands.
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef in stand up freezer. Manager separated items properly. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cuttings boards stained. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand sink next to back door. Manager replaced paper towels. Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand sink next to back door. Manager refilled soap. Corrected On-Site
- 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. Cooked noodles made more then 24 hours no date marking. Employee dated items. Corrected On-Site Repeat Violation
Food safety inspection conducted on 3/14/2025 revealed 11 total violations (3 high priority, 4 intermediate, 4 basic).
Inspection on 11/4/2024
High Priority
3
Intermediate
4
Basic
12
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled Repeat Violation
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Metal shelves in walk in cooler Repeat Violation
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cook line Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between cooler and prep table on cook line
- 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. Scoop handle in flour, rice and corn starch bins
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs stored in 76F water on cook line, removed Corrected On-Site
- 43-01-4:Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Sleeping cot in dining room separated by partial wall, area not fully enclosed Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Repeat Violation
- 25-32-4:Basic - Reuse of single-service or single-use articles. Shell egg trays reused on cook line Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Tempura chicken and cabbage in walk in cooler
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
- 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee washed hands at front counter sink with no paper towels and proceeded to dry hands on clothes
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw beef over dumplings in reach in freezer
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken skewers over cooked chicken in cooler at front counter, order corrected Corrected On-Site Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cook line
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Metal bowl in hand sink at rear of kitchen, removed Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter and rear of kitchen, replaced Corrected On-Site
- 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. Egg rolls in walk in cooler not dated, prepared less than 7 days
Food safety inspection conducted on 11/4/2024 revealed 19 total violations (3 high priority, 4 intermediate, 12 basic).
Inspection on 5/22/2024
High Priority
4
Intermediate
3
Basic
13
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Scoop handle in rice, flour, corn starch and sauce buckets in walk-in
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Metal shelves in walk-in cooler
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages over prep cooler on cook line
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint
- 08B-38-4:Basic - Food stored on floor. Box of broccoli on floor of walk-in cooler
- 43-01-4:Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Cot set up behind partial wall in dining room, not fully enclosed
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep cooler on cook line
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
- 25-32-4:Basic - Reuse of single-service or single-use articles. Shell egg trays reused on cook line
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Multiple items in to go bags in freezer Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef over opened buckets of sauce in walk-in cooler
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Unpackaged raw chicken over raw beef and seafood in reach in freezer Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (55F - Cold Holding); bean sprouts (53F - Cold Holding), prep cooler, moved to walk-in cooler **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cutting board in hand sink at rear of kitchen, removed Corrected On-Site Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Food safety inspection conducted on 5/22/2024 revealed 20 total violations (4 high priority, 3 intermediate, 13 basic).
Inspection on 4/23/2024
High Priority
7
Intermediate
6
Basic
5
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Expired 2-1-2024
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 51-18-6:Basic - No copy of latest inspection report available.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in Manager removed item Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken in prep area sink with no running water. Manager placed chicken under running water. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 5lbs ground bean sauce, 10 can water chestnuts, 2- 5 lbs oysters sauce.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Chicken placed in to go bag in stand up freezer.
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over shrimp in stand up freezer. Manager moved items properly to required cooking temperatures Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked noodles,egg rolls made over 24 hours no date marking in walk-in cooler.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less on cook line. Manager moved eggs to cooler. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic (80F - Cold Holding) on cook line. Manager moved item to freezer. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (74F - Hot Holding) on cook line. Manager reheated chicken to 180F. Corrected On-Site
- 11-03-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed operator information
- 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. Emailed operator information
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cutting board in hand sink. Manager removed items from hand sink. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 31B-03-4:Intermediate - No soap provided at handwash sinks in kitchen area. Manager refilled soap. Corrected On-Site
Food safety inspection conducted on 4/23/2024 revealed 18 total violations (7 high priority, 6 intermediate, 5 basic).
Inspection on 1/3/2024
High Priority
1
Intermediate
1
Basic
13
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers on cook line Warning - From follow-up inspection 2024-01-03: **Time Extended**
- 14-05-4:Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. In walk-in cooler Repeat Violation Warning - From follow-up inspection 2024-01-03: **Time Extended**
- 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen Warning - From follow-up inspection 2024-01-03: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards Warning - From follow-up inspection 2024-01-03: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door at rear of kitchen Repeat Violation Warning - From follow-up inspection 2024-01-03: **Time Extended**
- 43-01-4:Basic - - From initial inspection : Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Cot set up in dining room separated by partial wall and not fully partitioned Warning - From follow-up inspection 2024-01-03: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on cook line. Hood filters soiled. Accumulation of grease on side of wok station Repeat Violation Warning - From follow-up inspection 2024-01-03: **Time Extended**
- 08B-39-4:Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Staff cutting onions without washing first Warning - From follow-up inspection 2024-01-03: **Time Extended**
- 25-32-4:Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Shell egg trays reused on prep table in kitchen and in walk-in cooler Warning - From follow-up inspection 2024-01-03: **Time Extended**
- 36-50-4:Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler Warning - From follow-up inspection 2024-01-03: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves have accumulation of soil residues. Warning - From follow-up inspection 2024-01-03: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2024-01-03: **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Multiple bins in dry storage not labeled Repeat Violation Warning - From follow-up inspection 2024-01-03: **Time Extended**
- 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Frozen food in to go bags in freezers Warning - From follow-up inspection 2024-01-03: Frozen foods in to go bags in freezers. **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Warning - From follow-up inspection 2024-01-03: **Time Extended**
Food safety inspection conducted on 1/3/2024 revealed 15 total violations (1 high priority, 1 intermediate, 13 basic).
Inspection on 10/24/2023
High Priority
3
Intermediate
4
Basic
24
Total
31
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in flour bin, metal bowl in rice bin Warning
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers on cook line Warning
- 14-05-4:Basic - Cardboard used to line food-contact shelves. In walk-in cooler Repeat Violation Warning
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen Warning
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards Warning
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee food on prep table at end of cook line
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal whole fish stacked on baking sheet above raw chicken in reach in freezer 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. Cell phone, keys and wallet on top of cooler on cook line Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Male employee on cook line with no hair restraint Warning
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door at rear of kitchen Repeat Violation Warning
- 08B-38-4:Basic - Food stored on floor. Bag of onions on floor of kitchen Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between cooler and prep table on cook line Repeat Violation Warning
- 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. Scoop handles in flour bins 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. Scoop handle in bowl of cooked chicken in walk-in cooler Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 84F water, removed Corrected On-Site Repeat Violation Warning
- 43-01-4:Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Cot set up in dining room separated by partial wall and not fully partitioned Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on cook line. Hood filters soiled. Accumulation of grease on side of wok station Repeat Violation Warning
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Staff cutting onions without washing first Warning
- 25-32-4:Basic - Reuse of single-service or single-use articles. Shell egg trays reused on prep table in kitchen and in walk-in cooler Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing at room temperature at triple sink Warning
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler Warning
- 22-16-4:Basic - Walk-in cooler shelves have accumulation of soil residues. Warning
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple bins in dry storage not labeled Repeat Violation Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Frozen food in to go bags in freezers Warning
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef in reach in freezer Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles (71F - Cold Holding); fried chicken (75F - Cold Holding) cut cabbage (70F - Cold Holding), held less than 4 hours, moved to reach in cooler. Retemp noodles 42F. **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cutting board in hand sink at rear of cook line, removed Corrected On-Site Repeat Violation Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink at rear of cook line, replaced Corrected On-Site 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 certificates expired in September 2023. Warning
Food safety inspection conducted on 10/24/2023 revealed 31 total violations (3 high priority, 4 intermediate, 24 basic).