CHINA KING
15924 E HWY 40, Silver Springs FL 34488 · 917-460-5055
Last inspected May 27, 2026 · 9 visits since October 2023
NOV 24
APR 25
NOV 25
MAR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Flying insects (two) at the dining and kitchen area, observed back door opened.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 27, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee doing dishes jumped to cook line and started working with food, no hand wash occurred, Inspector instructed to stop and wash his hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, raw chicken stored above cheese wontons, manager moved and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, chicken 53F(manager voluntarily discarded), fresh garlic and oil above filling line 78F, manager moved to freezer, also at room temperature, cut cabbage 76F and bean sprouts 80, per manager vegetables pulled out of fridge at 12:30, manager moved to cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler and reach-in cooler at the cook line, multiple chicken containers, pork, and shrimp no date, per Manager food was cooked within the past 2-3 days.
Show the remaining 5 findings ▾
Spray bottle containing toxic substance not labeled. Underneath front handwash sink, spray bottle with clear liquid not labeled.
Bowl or other container with no handle used to dispense food. Bowl no handle snide container with cut onions.
Employee with no hair restraint while engaging in food preparation. Two male employees at the cook line.
Food stored on floor. Near walk-in cooler, oil jugs on floor
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in cooler at the cook line soiled with grease and food debris.
Mar 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate8 Basic
Show 15 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee step outside of the restaurant and when returned started working with food and cleaned containers no hand wash occurred.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach-in cooler at the kitchen entrance, opened bag with raw shrimp stored above opened bags of fries, vegetables and egg rolls.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, garlic and oil mixed made on 3/18/2026.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, fresh garlic and oil 78F, per Manager garlic pulled out of walk-in cooler at 11:00, left at room temperature for 4.25 hrs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, fresh garlic and oil 78F, per Manager garlic pulled out of walk-in cooler at 11:00, left at room temperature for 4.25 hrs. Also, cut cabbage 75F, per manager cabbage pulled out of fridge at 1:00pm. Egg rolls 52F, per manager rolls pulled out from refrigerator approximately 30 minutes prior, Manager placed them back in cooler.
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. For one new female employee.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, pork and teriyaki chicken no date marked, per manager food pulled out of freezer or cooked 03/22/26.
Bowl or other container with no handle used to dispense food. At the dry storage area, bowl no handle inside rice bag.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the triple sink area, employees personal purse and jackets stored above seasonings and can products, Manager moved all.
Employee with no hair restraint while engaging in food preparation. Male employee at the cook line.
Food stored on floor. At the end of the cook line oil jug on floor, Manager moved off the floor
In-use knife/knives stored in cracks between pieces of equipment. At the end of the cook line, knifes stored between reach-in cooler and prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in coolers and walk-in cooler gaskets soiled. Exterior of wok station and rice warmers soiled with grease and food build up.
Time/temperature control for safety food thawed in an improper manner. At the triple sink, tray with raw chicken (37F) thawed at room temperature, Manager moved to walk-in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping on prep tables.
Nov 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in freezer: sheet pan with raw chicken on speed rack over sheet pan of wontons. In walk in cooler: bin of raw chicken on shelf over seasonings. Operator moved chicken to bottom shelf.
Handwash sink not accessible for employee use at all times. Cutting board in sink located in ware wash area. Operator moved.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles made on Sunday with no date mark in walk in cooler.
Bowl or other container with no handle used to dispense food. Plastic bowls with no handle in two bins of flour. Removed during this inspection.
Employee personal food not properly identified and segregated from food to be served to the public. In reach in make table on cookline: dish with personal food on shelf over food for customer orders. Operator moved to bottom shelf.
Food stored on floor. Cases of chicken on floor in walk in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Knifes between prep table and reach in make table. Also, handle of scoop inside crispy noodles.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of walk in freezer door soiled with food debris. Gaskets soiled with black substance. Exterior of flour bins soiled with food debris.
Wet wiping cloth not stored in sanitizing solution between uses. One towel in prep area. One towel on cookline.
May 2, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
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.
Live, small flying insects found Flying insects (two) at the dining and kitchen area, observed back door opened.
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.
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.
Bowl or other container with no handle used to dispense food. At the front line, bowl no handle inside container of cooked chicken.
Floor soiled/has accumulation of debris. Floor underneath equipment heavily soiled with build up of grease.
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
Apr 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 33 violations recorded, 11 high priority.
11 High priority6 Intermediate16 Basic
Show 33 findings ▾
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.
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.
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.
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.
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.
Live, small flying insects found Flying insects (two) at the dining and kitchen area, observed back door opened.
Raw animal food stored over/not properly separated from ready-to-eat food. At the front cooler, raw chicken stored above cooked pork.
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.
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.
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.
Toxic substance/chemical improperly stored. At the triple sink area, soap containers and spray bottle with unknown substance stored next to chicken.
Employee washed hands in a sink other than an approved handwash sink. Manager washed hands in triple sink.
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.
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.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink at the triple sink area.
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.
Spray bottle containing toxic substance not labeled. At the triple sink bottle with blue liquid detergent not labeled
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).
Bowl or other container with no handle used to dispense food. At the front line, bowl no handle inside container of cooked chicken.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles above triple sink with mold like substance
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink above chicken tray.
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.
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.
Floor soiled/has accumulation of debris. Floor underneath equipment heavily soiled with build up of grease.
Food storage container/container lid cracked or broken. In use lids with cracks.
Food stored on floor. In walk-in cooler, onion bags on floor.
In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife between reach-in cooler and prep table.
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.
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
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).
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves rusted.
Wet wiping cloth not stored in sanitizing solution between uses. At the cook line, white wet cloth on prep table.
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.
Nov 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate8 Basic
Show 15 findings ▾
Non-food grade paper/paper towel used as liner for food container. Apron used to cover broccoli in walk-in-cooler
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
Handwash sink not accessible for employee use at all times. Bowl in hand wash sink at dishwash area. Manager removed bowel.
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
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
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.
Spray bottle containing toxic substance not labeled. Bottle with dishwash soap not labelled
Bathroom door left open other than during cleaning or maintenance. Bathroom door blocked open
Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( flour and sugar ).
Cardboard used to line food-contact shelves. Cardboard on shelves of walk-in-freezer
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.
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
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
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
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
Apr 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 2 high priority.
2 High priority3 Intermediate13 Basic
Show 18 findings ▾
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.
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.
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.
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.
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.
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.
Cardboard used to line food-contact shelves. Shelves in walk-in freezer.
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.
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.
Floor soiled/has accumulation of debris. Floor in back of kitchen beneath prep sink.
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.
Grease receptacle lid open, broken, or missing. Lid to grease receptacle open. Manager closed lid.
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.
Old food stuck to clean dishware/utensils. Bus tubs stored above three compartment sink. Manager placed bus tubs in dish area to be rewashed.
Screen in door torn/in poor repair. Back door to kitchen.
Stored food not covered. Chicken in walk-in cooler. Manager placed plastic wrap over container.
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.
Working containers of food removed from original container not identified by common name. Containers on dry storage shelf next to three compartment sink.
Oct 17, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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.
Oct 12, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 5 high priority.
5 High priority5 Intermediate8 Basic
Show 18 findings ▾
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.
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.
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.
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.
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled.
Handwash sink not accessible for employee use at all times. Handwash sink at the triple sink with items inside sink, employee moved all items.
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.
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).
Bowl or other container with no handle used to dispense food. Bowl no handle inside bulk container.
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.
Food storage container/container lid cracked or broken. Multiple containers cracked.
Food stored on floor. At the prep area observed multiple food containers stored on floor, also oil jugs on floor.
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.
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.
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.
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).
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.