DirtyFLRestaurant Inspection Data

CHINA KING

CHINA KING in ST. PETERSBURG has 2 health inspections on record with an overall food safety rating of 1.4/5. Recent inspections show improving food safety practices.

6816 22ND AVE N, ST. PETERSBURG 33710

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 2 health inspection reports

All Inspection Reports

Inspection Date: 11/25/2025

Inspection #: Visit ID: 13582831

  • 32-04-4: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**
  • 14-09-4: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**
  • 35B-01-4: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**
  • 36-68-5:Basic - - From initial inspection : Basic - Grease buildup on hood ventilation system over cook line. Warning - From follow-up inspection 2025-11-25: **Time Extended**
  • 12A-20-4: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**
  • 53A-03-7: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**
  • 22-02-4: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**

Inspection Date: 11/24/2025

Inspection #: Visit ID: 10919124

  • 32-04-4:Basic - Bathroom located inside establishment not enclosed with self-closing doors. Warning
  • 14-09-4:Basic - Cutting boards on prep cooler and prep tables have cut marks and are no longer cleanable. Warning
  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach next to dry storage shelf at kitchen entrance 1 dead roach under cooling rack in prep kitchen next to freezers. Operator removed. 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 cell phone and keys stored on top of prep cooler on cook line Warning
  • 35B-01-4:Basic - Exterior screen door is kept open during operation, but has a gap at the threshold that opens to the outside. Vermin present. Warning
  • 08B-38-4:Basic - Food stored on floor. -bag of carrots stored on walk in cooler floor Operator moved off floor Corrected On-Site Warning
  • 36-68-5:Basic - Grease buildup on hood ventilation system over cook line. Warning
  • 27-10-4:Basic - No hot running water at mop sink. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -container of flour not labeled. Operator labeled. Corrected On-Site Warning
  • 12A-20-4: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
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -shell eggs stored above cut onions in walk in cooler Operator moved onions above eggs. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage (60F - Cold Holding) Operator put in walk in cooler to cool. Retemped at 50F. Still cooling in walk in. **Corrective Action Taken** Warning
  • 12A-03-4:Intermediate - Employee washed hands in a prep sink rather than an approved handwash sink. Employee washed hands in hand wash sink after correction. **Corrective Action Taken** Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method. -Cooked chicken, shrimp and noodles in walk in cooler covered with cling wrap while cooling. Operator removed covering to allow for proper cooling. Corrected On-Site Warning
  • 53A-03-7: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
  • 22-02-4: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
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Cutting board, food container and knife stored in hand wash sink by kitchen exit Operator removed Warning
  • 27-06-4:Intermediate - No hot running water at three-compartment sink. Warning
  • 27-18-4:Intermediate - No hot water in restaurant. Hand wash sinks, prep sinks and 3 compartment sink all testing 80F. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -no paper towels at hand wash sink in restroom. Operator replenished with paper towels Corrected On-Site Warning
  • 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. They had improper bleach for sanitizing. Operator went to store and got proper bleach. Operator made sanitizer bucket and tested at 100 PPM. Discussed proper use of 3 compartment sink with operator. 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. Corrected On-Site Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwashing sink by kitchen exit had hot water turned off, operator turned back on but water did not get hot, temped at 80F. Warning