CHAO KING
1910 WELLS RD VC 17, Orange Park FL 32073 · 904-592-7388
Last inspected Feb 6, 2026 · 7 visits since August 2023
JAN 24
JUL 24
FEB 25
JUL 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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. No written procedures available. Provided and discussed DBPR HR 5030-104 with operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2023042439 | May 4, 2023 | Aug 21, 2023 | $400 |
Inspection history
7 visits, newest first
Feb 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken on prep table at 68F. Per employee, chicken left out for approximately 3.5 hours. Chicken moved to reach-in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken held on char grill at 98F. Per employee, chicken cooked 3 hours prior. Chicken heated to 176F. Also, chicken in prep area at 75F. Per employee, chicken prepared 3.5 hours prior. Chicken heated to 185F. Also, chicken on buffet line at 90F. Per employee, chicken prepared 3.5 hours prior. Chicken heated to 168F.
Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in front line handwash sink. Employee moved bucket to proper storage.
Buildup of food debris/soil residue on equipment door handles. Build up of soil residues on handles of flip top reach in cooler in kitchen.
Food stored on floor. Bucket of soy sauce stored on the floor at back prep area. Operator moved bucket to shelving.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven with food debris.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher by flat grill is in the recharge zone.
Jul 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No reporting agreement for Mary L, hired two days ago.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up up observed at reach in freezer at back prep area.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution at front counter at 0ppm chlorine. Employee remade to 50ppm chlorine.
Feb 28, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef kabobs stored over hot dogs in walk in cooler. Operator rearranged to proper storage.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed in chest reach in freezer.
Stored food not covered. Multiple cut vegetables and cooked noodles stored uncovered in walk in cooler.
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 2 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink tested at 0ppm quaternary ammonium. Operator will utilize chlorine bleach until chemical dispenser is repaired. Solution remade to 50ppm chlorine.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher at front counter is in the recharge zone.
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not inverted. Operator inverted bucket.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee shirt on top of bag in box sodas by walk in cooler. Operator moved to appropriate location.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at front line tested at 0ppm quaternary ammonium. Operator remade solution to 250ppm quaternary ammonium.
Aug 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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. No written procedures available. Provided and discussed DBPR HR 5030-104 with operator.
Dead roaches on premises. Observed four dead roaches; two at three compartment sink and 2 under soda machine in the cabinet. Operator discarded dead roaches.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket soiled.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.