CHINA KING
11967 SOUTHERN BLVD, Royal Palm Beach FL 33411 · 561.329.3307
Last inspected Jul 10, 2026 · 13 visits since September 2023
SEP 24
FEB 25
AUG 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler- cooked chicken 78-82F at 4:00 to 76-80F at 4:30 ( cooling since 2:30),- at current rate of cooling food did not reach 70F within remaining time- see stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026019097 | Jan 21, 2026 | Apr 2, 2026 | $1,200 |
| 2--2025070078 | Aug 25, 2025 | Oct 21, 2025 | $800 |
| 2--2024064137 | Sep 9, 2024 | Dec 9, 2024 | $400 |
Inspection history
13 visits, newest first
Jul 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Dented/rusted cans present. See stop sale. At dry storage, #10 can of applesauce-dented.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used cell phone, then proceeded to handle clean equipment without washing hands. Advised operator of proper handwashing.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy reach in cooler, raw shell eggs stored over cut washed cabbage. Advised operator of proper storage. Operator stored correctly.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, cooked egg rolls prepared onsite and held over 24 hours not properly date marked. Advised operator of proper date marking.
Show the remaining 1 finding ▾
Wet mop not stored in a manner to allow the mop to dry.
Jan 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority1 Intermediate5 Basic
Show 12 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cookline, Employee cracked raw shell eggs, then proceeded to touch single service items and clean utensils without washing hands. Advised operator of proper handwashing. Operator educated employee. Employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, raw pork stored over cooked pork, not all commercially packaged. Advised operator of proper storage.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooker, Raw shrimp stored over cooked chicken. Advised operator of proper storage. Operator stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline line flip top cooler, raw shrimp (47F - Cold Holding); raw chicken (47F - Cold Holding); raw beeef (45F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight exceeding 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline line flip top cooler, raw shrimp (47F - Cold Holding); raw chicken (47F - Cold Holding); raw beeef (45F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight exceeding 6 hours. See stop sale.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At kitchen, wiping cloth chlorine Sanitizer Bucket (Chlorine 200+ppm). Exceeding the maximum concentration allowed. Operator corrected to Chlorine 100ppm.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, cooked egg rolls prepared onsite and held over 24 hours, not properly date marked. Advised operator of proper date marking.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, open bottle of water stored over prep table. Operator removed.
In-use knife/knives stored in cracks between pieces of equipment. At cook line, in use knife stored in between equipment. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline, in use utensil stored in standing water 83F. Operator removed water.
Stored food not covered. At dry storage, opened can of hoisin sauce stored on shelf, uncovered. Operator removed and covered.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, Unwashed produce-peppers stored over ready to eat wontons and Unwashed lettuce stored over sauces. Advised operator of proper storage. Operator stored correctly.
Aug 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 9 high priority.
9 High priority1 Intermediate2 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler- cooked chicken 78-82F at 4:00 to 76-80F at 4:30 ( cooling since 2:30),- at current rate of cooling food did not reach 70F within remaining time- see stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee was eating in dinning too and started working prepping food and opening cooler doors without washing their hands- educated operator - employee washed hands.
Non-food grade paper/paper towel used as liner for food container. Non food grade cardboard used to store cooked egg rolls- operator removed,
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer- raw scallops not commercially packaged stored over cooked pork.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shell eggs stored over cooked chicken- operator removed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler- cooked chicken 78-82F at 4:00 to 76-80F at 4:30 ( cooling since 2:30),- at current rate of cooling food did not reach 70F within remaining time- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- cooked chicken 44-46F- cold holding, krab rangoons 45-46F- cold holding, cream cheese 44-46F- cold holding, cut cabbage 45F- cold holding, cooked pork 44F- cold holding, egg rolls 44-46F- cold holding,- food not prepared or portioned today- food out of temperature for 2 hours- operator moved to walk in freezer to quick chill. At cook line area- Chicken wings 72-65F- cold holding- food not prepared or portioned today- food left out- food out of temperature for 3.5 hours- operator moved to walk in freezer to quick chill.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale No time mark for fried rice or cooked chicken under time as a public health control. - operator time marked for remaining 2 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen prep counter- Cooked egg rolls 112F-hot holding, soup 120F- hot holding- food left out on counter- food out of temperature for 1.5 hours- operator placed I;reach in freezer to quick chill.
Handwash sink not accessible for employee use at all times. Front counter handsink blocked by chair - operator removed.
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Educated operator- employee set up properly.
Feb 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Dented/rusted cans present. See stop sale. 1 can hoisin sauce dented to seam of can.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over sauces at flip top cooler on cook line. Operator stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. General Tso chicken (121F - hot holding) Observed in colander on counter in kitchen. Per operator, out of temperature for approximately 1 hour. Advised operator to add to time control procedure. Operator added 4 hour time stamp to product.
Exterior door has a gap at the threshold that opens to the outside. At back door to kitchen.
Nov 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 10, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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 expired 06/14/2024
Sep 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 8 high priority.
8 High priority4 Intermediate1 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale. At dry storage 1 dented can of oyster sauce and 2 dented cans of hoisin sauce.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered establishment amid started handling ice without washing their hands- educated operator employee washed hands.
Non-food grade paper/paper towel used as liner for food container. At small reach in cooler near front counter- non food grade paper towels linning container with egg rolls- educated operator - operator removed paper towels.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in Cooler by cookline raw shell eggs stored over sauce - operator stored on bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.St reach in cooler by cookline- cooked wonton 48F, cooked dumplings 48F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale. At reach in cooler by cookline- cooked pork 46-48F- cold holding, cooked chicken 46-48F- cold holding raw bean sprouts 45-48F- cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours- operator placed ice to quick chill food.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark for chicken wings and fried rice under time as a public health control- operator time marked for remaking 30 minutes.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep area- Cooked fried rice 89-96F- hot holding- food out of temperature for 1 hour- food left out- operator placed in walk in Coole to quick chill. At cookline counter - Oil in garlic 85F- hot holding, cooked broccoli 83F-hot holding - food left out on counter - food out of temperature for 3 hours- operator placed food under time as a public health control for remaining time.
Toxic substance/chemical improperly stored. At dry storage area- container of laundry detergent stored over bottles of soda - operator removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler by cookline- raw chicken 50-52F at 2:35 to 50-52F at 2:50( cooling since 11:30) raw shrimp 50-52F at 2:35 to 50-52F at 2:50( cooling since 11:30), raw beef 50-52F at 2:35 to 50-52F at 2:50( cooling since 11:30) cooked noodles 49 -52F at 2:35 to 50-52F at 2:50( cooling since 11:30), cut cabbage 49 -52F at 2:35 to 50-52F at 2:50( cooling since 11:30)- at current rate of cooling food will not reach 41F within remaining time- operator placed ice on food to quick chill.
Handwash sink used for purposes other than handwashing. Knife sharpener and glove in handwashing sink by back prep area- operator removed.
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 expired 06/14/2024
Spray bottle containing toxic substance not labeled. At dry storage hello chemical spray bottle not labeled- operator labeled.
Employee with no hair restraint while engaging in food preparation. Operator provided.
Feb 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Records/documents for required employee training do not contain all of the required information. Some employee training missing dates of completion.
Feb 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. At dry storage - dented can of hoisin sauce- see stop sale.
Non-food grade paper/paper towel used as liner for food container. At glass reach in cooler non-food grade paper towels used as a liner for spring rolls- educated operator- employee removed paper towels.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler-Egg rolls 45-46F- cold holding, cooked chicken 45-46F- cold holding, cooked noodles 44-46F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour due to food delivery- operator moved to walk in freezer to quick chill. At fry station by cookline- pork dumplings 54-62F - cold holding, raw chicken wings 54-60F- cold holding, fried rice 70F- cold holding- food not prepared or portioned today- food left out on counter for 1 hour- operator placed under time as a public health control, for remaining time.
Handwash sink not accessible for employee use at all times. At front counter - handwash sink blocked by boxes.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At small reach in cooler near front counter- cooked pork and cooked chicken prepared on Tuesday 12/13/24 not date marked- operator date marked.
Records/documents for required employee training do not contain all of the required information. Some employee training missing dates of completion.
Time/temperature control for safety food thawed in an improper manner. At three compartment sink area- bag of frozen cooked pork defrosting at room temperature- operator moved to walk in cooler to defrost.
Sep 21, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area- Cooked rice 90-94F at 3:50 (cooling since 1:30) cooked egg rolls 83-90F at 3:50( cooling since 1:30), cooked chicken 78-82F at 3:50 ( cooling since 1:30)- food left out to cool at room temperature- at current rate of cooling food did not reach 70F within 2 hours- see stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area- Cooked rice 90-94F at 3:50 (cooling since 1:30) cooked egg rolls 83-90F at 3:50( cooling since 1:30), cooked chicken 78-82F at 3:50 ( cooling since 1:30)- food left out to cool at room temperature- at current rate of cooling food did not reach 70F within 2 hours- see stop sale
Employee with no hair restraint while engaging in food preparation- operator provided for all employees.
Sep 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area- Cooked rice 90-94F at 3:50 (cooling since 1:30) cooked egg rolls 83-90F at 3:50( cooling since 1:30), cooked chicken 78-82F at 3:50 ( cooling since 1:30)- food left out to cool at room temperature- at current rate of cooling food did not reach 70F within 2 hours- see stop sale
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw beef/ pork stored over bags of cooked peas- operator moved to lower shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area- Cooked rice 90-94F at 3:50 (cooling since 1:30) cooked egg rolls 83-90F at 3:50( cooling since 1:30), cooked chicken 78-82F at 3:50 ( cooling since 1:30)- food left out to cool at room temperature- at current rate of cooling food did not reach 70F within 2 hours- see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler- cooked pork 45-47F- cold holding, cooked chicken 45-47F- cold holding, cooked pork ribs 45-47F- cold holding- food not prepared or portioned today- food out of temperature for 5 hours- operator moved to tall glass reach in cooler to quick chill.
Employee with no hair restraint while engaging in food preparation- operator provided for all employees.
Food stored on floor. Container of oil on floor near cookline.
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.