CHINA KING
9940 BELVEDERE RD UNIT D, Royal Palm Beach FL 33411 · 727-480-5181
Last inspected Jul 28, 2026 · 12 visits since October 2023
DEC 24
MAR 25
JUL 25
DEC 25
JUL 26
— STEADY
5 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over raw shrimp.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $3,840
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026011857 | Dec 18, 2025 | Mar 19, 2026 | $1,040 |
| 2--2025059365 | Jul 17, 2025 | Sep 4, 2025 | $1,200 |
| 2--2024021847 | Mar 25, 2024 | May 9, 2024 | $1,200 |
| 2--2023064002 | Oct 5, 2023 | Dec 6, 2023 | $400 |
Inspection history
12 visits, newest first
Jul 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At kitchen, cutting board not properly sanitized between uses. Advised operator to not use cutting board until properly wash, rinsed, and sanitized.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw chicken stored over cooked pork. Advised operator of proper storage. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, raw shrimp (51F - Cold Holding); Raw chicken (51F - Cold Holding); Baby corn (51F - Cold Holding); raw pork (49F - Cold Holding) not prepared or portioned today. Operator stated items held in cooler approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed ice onto items to quick chill. At walk in cooler, cooked egg rolls (46F - Cold Holding); cooked chicken (54F - Cold Holding); raw chicken skewers (46F - Cold Holding); cooked ribs (49F - Cold Holding); cooked chicken wings (46F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler overnight, exceeding 6 hours. See stop sale.
Handwash sink used for purposes other than handwashing. At kitchen, designated hand sink near cook line used for other purposes as evident by utensil inside sink. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, employee cell phone stored over prep table. Operator removed.
Food stored on floor. At kitchen, bucket of raw shrimp on floor. Operator corrected.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils stored in standing water 93F. Operator removed utensils.
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee beverage stored in cooler with customer foods. Operator removed.
Time/temperature control for safety food thawed in an improper manner. At kitchen, raw shrimp thawing in standing water. Operator placed raw shrimp under continuous running water.
Dec 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. At dry storage - one dented can of soy sauce.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. At kitchen area - left through back door and upon return employee prepared food for order without washing their hands- educated operator placed- employee washed their hands.
Medicine not labeled properly. At cookline area- bottle of medicine stored over flip top cooler- operator removed.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer raw chicken not commercially packaged stored over spring rolls- operator removed and stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken stored over cooked chicken- operator removed and stored properly.
Handwash sink used for purposes other than handwashing. At handwashing sink near cookline - metal scrub and spoon inside sink- operator removed.
In-use knife/knives stored in cracks between pieces of equipment. Knife store in between prep table and reach in cooler - operator removed and stored properly.
Jul 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Utensils in handwashing sink at cookline area- operator removed.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Wet wiping cloth not stored in sanitizing solution between uses. Wet / soiled wiling cloth stored on prep counter throughout establishment.
Jul 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
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. Employee returned from bathroom and started opening reach in cooler and touching prep counter without washing their hands- educated operator employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken stored over buckets of sauce - operator removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline area- Oil in garlic 77F- cold holding - food not prepared or portioned today- food out of temperature for 30 minutes- operator placed under time as a public health control for remaining time. At flip top cooler by cookline- raw beef 46F- cold holding, raw chicken 46F- cold holding, cooked pork 46F- cold holding, cooked baby corn 46F- cold holding, bamboo shoots 46F- cold holding, cut cabbage 46F- cold holding, cooked water chestnuts 46F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes- operator placed ice on food to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At back storage shelf- Pork, dumplings 111F- hot holding - food left out at room temperature- food out of temperature for 15 minutes- operator placed in walk in cooler to quick chill.
Handwash sink used for purposes other than handwashing. Utensils in handwashing sink at cookline area- operator removed.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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 made 2 days ago not date marked - operator date marked.
Food stored on floor. At walk in cooler bucket of shrimp stored on floor - operator removed.
Time/temperature control for safety food thawed in an improper manner. At prep area- Krab sticks defrosting out at room temperature- operator placed in walk in cooler
Wet wiping cloth not stored in sanitizing solution between uses. Wet / soiled wiling cloth stored on prep counter throughout establishment.
Mar 27, 2025□ 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 ▾
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.
Mar 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak and raw chicken over sauces at walk in cooler. Educated operator on proper storage procedures. Emailed operator storage chart.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Flip top: shrimp (48F - Cold Holding); krab (50F - Cold Holding); pork (50F - Cold Holding); steak (50F - Cold Holding); chicken (49F - Cold Holding) Observed in overflowing pans at flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to remove overflow product to walk in cooler and add ice bags to product at flip top cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (79F - Hot Holding) Observed on tray by fryer. Per operator, out of temperature for approximately 1 hour. Advised operator to use time control. Advised operator to place time mark for remaining 3 hours. Time control procedure emailed to operator. fried rice (124F - Hot Holding) Observed in rice cooker with lid open. Per operator, out of temperature for approximately 30 minutes. Advised operator to keep lid closed when not in use. Advised operator to use time control. Advised operator to place time mark for remaining 3.5 hours.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pork and vegetable egg roll (117F - Cooling) at 2:19; cooling since 1:59 - 106F at 2:47 Observed on dry storage rack in kitchen. At current rate of cooling product will not reach 70F within 2 hours. Advised operator to move product to walk in cooler.
Handwash sink used for purposes other than handwashing. Observed Large potato masher in hand wash sink by back door.
No paper towels or mechanical hand drying device provided at handwash sink. By back door.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top cooler doors and door handles have an accumulation of grease and food debris.
Utensils in poor condition. Scoop inside flour bin has a broken handle. Operator removed scoop.
Feb 5, 2025Call 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shrimp stored over bucket of sauce.
Dec 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. At dry storage area- 1 dented can of water chestnuts - see stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shrimp stored over bucket of sauce.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter- Cut cabbage 63F- cold holding, cooked noodles 64F- cold holding - food not prepared or portioned today- food out of temperature for 1.5 hours- operator moved to walk in cooler to quick chill.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ He Xiang Qiu 09/27/2019-2024
Handwash sink not accessible for employee use at all times. At cookline- handwashing sink blocked by bucket and containers of bleach- operator removed.
Handwash sink used for purposes other than handwashing. Handwashing sink by cookline with utensils inside- operator removed.
In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and flip top cooler- operator removed.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth spin cutting board and prep table near cook line- operator removed.
Wiping cloth sanitizing solution stored on the floor.
Mar 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority5 Intermediate2 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food. At walk in cooler non food grade to-go shopping bags used to store snow peas.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At chest reach in freezer - raw beef not commercially packaged stored over cooked egg rolls.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over raw shrimp.
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. At tall reach in freezer raw chicken not commercially packaged stored over raw beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter-Cooked noodles 72F- cold holding, cut cabbage 71F- cold holding- food not prepared or portioned today- food left out on counter- food out of temperature for 3 hours- operator placed on time as a public health control for remaining hour.
Handwash sink not accessible for employee use at all times. Handwash sink by cookline blocked by multiple containers of chemical on floor.
Handwash sink used for purposes other than handwashing. At cookline handwash sink- cooking utensils stored inside sink- operator removed.
No paper towels or mechanical hand drying device provided at handwash sink- by cookline handwash sink.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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 made Saturday 03/23/24 not date marked.
Food stored on floor.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes stored on prep table at prep area.
Oct 6, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Dented/rusted cans present. See stop sale. At dry storage area- 7 cans of dented hoisin sauce- see stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer raw chicken not commercially packaged stored over wontons - operator moved to raw chicken to lower shelf.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At walk in cooler - employee food - stored over sauces and food for restaurant- operator removed.
Food stored on floor. Containers of soy sauce and oil stored on floor throughout kitchen.
Oct 5, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 8 high priority.
8 High priority3 Intermediate5 Basic
Show 16 findings ▾
Container of medicine improperly stored. Advil and burn cream over prep table- operator removed.
Dented/rusted cans present. See stop sale. At dry storage area- 7 cans of dented hoisin sauce- see stop sale.
Nonfood-grade bags used in direct contact with food. At tall reach in freezer near walk in cooler- non food grade/ plastic/ to-go shopping bag used used to store water chestnuts.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer raw chicken not commercially packaged stored over wontons - operator moved to raw chicken to lower shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw chicken stored over sauces- operator moved raw chicken to lower shelf.
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. At reach in freezer raw chicken not commercially packaged stored over raw pork - operator over raw chicken to lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline-bean sprouts 47°F cold holding, cooked pork 45°F cold holding, cooked chicken 45°F cold holding, raw chicken 50°F cold holding, raw beef 50°F cold holding, cooked beef 50°F cold holding, raw shrimp 50°F cold holding - food not prepared or portioned today- food out of temperature for 4.5 hours- over placed ice in food too quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen area- pork wonton 98°F hot holding- food left on counter- food out of temperature for 3.5 hours- operator discarded.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area- cooked rice at 2:33pm (125°F cooling) since 1 hour ago. Rechecked at 3:10 pm same temperature - food in large quantity and left out at room temperature- at current rate of cooling food will not reach 41F within remaining time- operator moved to sheet trays and placed in walk in cooler to quick chill. At prep area- Cooked chicken at 2:35pm (110°F cooling)since 30 minutes cooked, rechecked at 3:09pm 94°F-food in large quantity and left out at room temperature at current rate of cooling food will not reach 41F within remaining time- operator moved to walk in cooler to quick chill.
Handwash sink not accessible for employee use at all times. Handwash sink blocked by metal pans near cookline - operator removed.
No paper towels or mechanical hand drying device provided at handwash sink near cookline.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At walk in cooler - employee food - stored over sauces and food for restaurant- operator removed.
Food storage container/container lid cracked or broken. Broken plastic container with cabbage and rice- operator removed from container.
Food stored on floor. Containers of soy sauce and oil stored on floor throughout kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Knife between two prep tables at cookline area- operator removed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket 10 ppm chlorine - operator corrected to 100ppm chlorine.
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.