CHINA KING
9394 OAKHURST RD, Seminole FL 33776 · 727-517-8882
Last inspected Mar 16, 2026 · 8 visits since August 2023
JAN 24
AUG 24
FEB 25
NOV 25
MAR 26
▼ IMPROVING
5 inspections trending up, 42 points better than where it started.
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. Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate14 Basic
What the inspector wrote — 21 findingsThe state's own report →
Displayed food not properly protected from contamination. Staff observed cleaning snap peas on dining room tables next to customers ordering at counter with no protection from possible contamination
Nonfood-grade bags used in direct contact with food. Food stored in rice bags in chest freezer
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Uncovered raw chicken over uncovered raw beef in walk in cooler
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Individually packaged dumplings in walk in cooler not dated
Show the remaining 17 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards heavily stained on cook line
No soap provided at handwash sink. Hand sink on cook line, replaced
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. ServSafe certificates reused for recertification of staff by erasing and changing completion dates
Buildup of food debris/soil residue on equipment door handles. Cooler and freezer handles soiled
Current Hotel and Restaurant license not displayed.
Hood filter missing from automatic fire suppression/exhaust system. All hood filters removed from cook line for cleaning
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Fire suppression pipes over cook line heavily soiled in grease
Reach-in cooler/freezer interior/shelves have accumulation of soil residues.
Reuse of single-service or single-use articles. Metal cans reused to store food in coolers. Plastic jugs cut and reused as scoops
Stored food not covered. Several items uncovered in walk in cooler
Time/temperature control for safety food thawed in an improper manner. Pork thawing on prep table at room temperature
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cut cabbage in walk in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry. In mop sink
Wiping cloth sanitizing solution stored on the floor. Under triple sink
Nov 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Nonfood-grade bags used in direct contact with food. Several food items stored in direct contact with to go bags in freezers
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls in walk in cooler cooked on 10/27, not dated
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Employee training certificates reused for retraining of staff.
Bowl or other container with no handle used to dispense food. Plastic bowl in rice bin
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Cooler gaskets soiled
Reach-in cooler interior/shelves have accumulation of soil residues.
Reuse of single-service or single-use articles. Shell egg trays reused on cook line
Stored food not covered. Multiple items in walk in cooler not covered
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate12 Basic
Show 14 findings ▾
Nonfood-grade bags used in direct contact with food. Cooked food in freezers
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Individually packaged dumplings in walk in cooler not dated
A minimum of one bathroom facility is not available for public use. Out of order sign posted on only shared restroom within establishment
Buildup of food debris/soil residue on equipment door handles. Oiler handles soiled.
Cardboard used to line food-contact shelves. Shelves above fryers
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and keys on shelves above prep table
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Hood filters soiled.
Reach-in cooler interior/shelves have accumulation of soil residues.
Reuse of single-service or single-use articles. Shell egg trays reused on cook line
Stored food not covered. Multiple items in walk in cooler not covered
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Aug 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with food in freezer chest in back kitchen. Reviewed with manager
Cardboard used to line food-contact shelves in refrigerator opposite fryers
Cutting board has cut marks and is no longer cleanable.
Reach-in cooler and freezer interior/shelves have accumulation of soil residues. Reviewed with manager
Walk-in cooler shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses in front counter and food prep area. Reviewed with manager
Aug 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 6 high priority.
6 High priority3 Intermediate12 Basic
Show 21 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing bowl and missing rinse and sanitize steps at triple sink. Reviewed with manager. Manager set up triple sink and bowls cleaned properly
Nonfood-grade bags used in direct contact with food in freezer chest in back kitchen. Reviewed with manager
Raw animal food ( raw chicken, raw beef ) stored over/not properly separated from ready-to-eat food ( cut celery ) on shelf in walk in cooler. Reviewed with manager. Manager rearranged food
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. Raw chicken over raw pork in freezer opposite fryer. Reviewed with manager. Manager rearranged food
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg rolls 47 F, raw beef 45 F, raw chicken 46 F in walk in cooler. Manager adjust the walk in cooler temperatures to a colder setting. Reviewed calibration of thermometer and use of the thermometer monitor food temperatures.
Toxic substance/chemical improperly ( silicone, cleaner) stored next to Togo containers in front counter area. Reviewed with manager. Manager relocated items
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee washing dishes at triple sink unaware of wash, rinse, sanitize and air dry steps. Reviewed with employee proper set up of triple sink. Employee properly set up triple sink with direction.
Handwash sink not accessible for employee use at all times due to buckets and sprayer stored in front of hand wash sink at cook line. Meat grinder in front of hand wash sink in food preparation area. Reviewed with manager hand wash sinks must be accessible at all times. Manager relocated items.
No soap provided at handwash sink in food prep area. Manager placed soap at hand wash sink. Reviewed with manager hand wash sinks must be stocked at all times
Walk in cooler shelves heavily soiled. Reviewed with manager - faucet, hot and cold water knobs and inside handwash sink heavily soiled at cook line. - reach in cooler gaskets heavily soiled Reviewed with manager
A minimum of one bathroom facility is not available for public use. Out of order sign posted. Manager stated bathroom was not for customer use. Explained to operator bathroom must be available to customers. Manager removed sign.
Cardboard used to line food-contact shelves in refrigerator opposite fryers
Cutting board has cut marks and is no longer cleanable.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Reviewed with manager. Manager set up triple sink correctly
In-use wet wiping cloth/towel used under cutting board in food prep area. Reviewed with manager. Manger removed towel
Opened employee beverage container in a cold holding unit with food to be served to customers opposite fryers Reviewed with manager
Plumbing fixture ( faucet at cook line hand wash sink )not easily cleanable - damaged. Reviewed with manager.
Reach-in cooler and freezer interior/shelves have accumulation of soil residues. Reviewed with manager
Stored food ( cut peeled onions, cut celery, cooked chicken, cooked pork ) not covered. Reviewed with manager
Walk-in cooler shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses in front counter and food prep area. Reviewed with manager
Jan 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate12 Basic
Show 14 findings ▾
Nonfood-grade bags used in direct contact with food. Thank you bags used to stored pork in reach-in freezer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in cooler prepared more than 24 hours. a. Containers of Pork egg rolls b. Bags of cooked pork Will email DBPR Form 5030-049. Date Marking.
All cutting boards in kitchen has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employee phones and wallet stored above prep table.
Equipment in poor repair. Bottom shelf of prep table next to three-compartment sink is rusted.
Hood filter missing from automatic fire suppression/exhaust system.
Ice buildup in both reach-in freezers in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler doors soiled with mold-like substance.
Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.
Reach-in cooler on cooks line shelves with rust that has pitted the surface.
Ripped/worn tin foil used as shelf cover on bottom shelf of prep table on cooks line.
Uncleanable knife block on prep table in use to store knives.
Walk-in cooler shelves with rust that has pitted the surface.
Wood food-contact surface not properly sealed. Wood cutting board on top of prep table is cracked.
Jan 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 31 recorded, 6 high priority.
6 High priority7 Intermediate18 Basic
Show 31 findings ▾
Dented/rusted cans present. See stop sale. From dry-storage shelf a. Three #10 cans of bamboo shoots
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee removed raw cracked shell eggs from walk-in cooler, then engage in food preparation without washing hands. Discussed with operator proper hand-hygiene techniques.
Nonfood-grade bags used in direct contact with food. Thank you bags used to stored pork in reach-in freezer.
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. Pan of raw chicken stored over pan of raw beef in upright freezer near walk-in cooler.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Two raw shell eggs are cracked in walk-in cooler. Operator discarded eggs. Stop sale not warranted.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table 2:17pm walk-in cooler at 2:30pm Operator placed ice on items re temp at 3:00pm a. cut cabbage (56F - Cold Holding) 49f b. cooked rice 90F (83f) cold holding c. cooked pork (47F - Cold Holding); 43f d. cooked pork egg rolls (47F - Cold Holding) 43f
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Will email DBPR Form 5030-165. Big 6 Foodborne illnesses.
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. Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events.
Handwash sink not accessible for employee use at all times. Floor meat grinder stored in front of hand wash sink next to three-compartment sink,
Handwash sink used for purposes other than handwashing. Pan of raw chicken stored on top of hand wash sink bowl next to three-compartment sink.
No soap provided at handwash sink next to three-compartment sink. Employee provided hand soap.
Person in charge unable to answer basic questions about allergens. Will email DBPR Form 5030-038. Eight major allergens.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in cooler prepared more than 24 hours. a. Containers of Pork egg rolls b. Bags of cooked pork Will email DBPR Form 5030-049. Date Marking.
All cutting boards in kitchen has cut marks and is no longer cleanable.
Damaged/spoiled/recalled food not properly segregated. From dry-storage shelf a. Three #10 cans of bamboo shoots
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employee phones and wallet stored above prep table.
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. Bottom shelf of prep table next to three-compartment sink is rusted.
Hood filter missing from automatic fire suppression/exhaust system.
Ice buildup in both reach-in freezers in kitchen.
No waste receptacle installed at handwash sink on cooks line provided with disposable towels.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler doors soiled with mold-like substance.
Operator does not permit customers to use bathroom.
Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.
Reach-in cooler on cooks line shelves with rust that has pitted the surface.
Ripped/worn tin foil used as shelf cover on bottom shelf of prep table on cooks line.
Single-service articles stored next to handwash/food preparation sink exposed to splash. Single-serve lids stored next to hand wash sink on cooks line exposed to splash. Operator moved items.
Stored food not covered. Bag of cornstarch not covered in kitchen next to three-compartment sink. Walk-in cooler. a. Three containers of pork egg rolls b. Multiple containers of vegetables c. Pan of broth
Uncleanable knife block on prep table in use to store knives.
Walk-in cooler shelves with rust that has pitted the surface.
Wood food-contact surface not properly sealed. Wood cutting board on top of prep table is cracked.
Aug 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate14 Basic
Show 22 findings ▾
Dented/rusted cans present. See stop sale. 4lb. Dented can of oyster sauce in dry-storage area.
Raw animal food stored over or with unwashed produce. Raw chicken stored over uncovered bell peppers in walk-in cooler. Operator placed raw chicken below bell peppers.
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. Raw chicken on sheet pans stored over raw beef on sheets pans in stand-alone freezer located in front of walk-in cooler. Operator placed raw chicken on bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler located at cook station, temp at 1:00pm raw chicken (45F - Cold Holding); raw beef (45F - Cold Holding); raw shrimp (45F - Cold Holding) Operator moved items to freezer. Re temped items at 1:30 Raw chicken 40f Raw shrimp 42f Raw beef 42f
Handwash sink not accessible for employee use at all times. Meat grinder stored in front of hand wash sink located next to 3 compartment sink.
Handwash sink used for purposes other than handwashing. Plastic bag inside of bowl of hand wash sink next to 3 compartment sink, Raw chicken on sheet pan stored on top of bowl of hand wash sink. Operator removed items.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding cooked rice at cook station for time as a public health control without written procedures. Rice is time stamped. Printed written procedures, verified operator filled out paperwork.
Spray bottle containing toxic substance not labeled. Spray bottle of degreaser underneath hand wash sink on cook line, not labeled. Operator labeled bottle.
Bowl or other container with no handle used to dispense food. Plastic bowl without handle, stored in rice cooker. Operator removed bowl.
Cleaned and sanitized equipment or utensils not properly stored. Tongs stored on pipe above steam table station.
Damaged/spoiled/recalled food not properly segregated. 4lb. Dented can of oyster sauce in dry-storage area not segregated.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottled water on cutting board on top of reach-in cooler at cook station.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on top of raw shell eggs in walk-in cooler. Operator removed food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on table above reach-in cooler at cook station.
Equipment in poor repair. Rusted shelves in dry-storage area. Stand-alone reach-in freezer located in front of walk-in cooler, a. freezer door shelves are broken. b. wood is used to hold up shelves. c. Door handle broken.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights above reach-in freezer missing shield.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stand-alone freezer located in front of fat fryer has mold-like substance inside door. Gaskets on reach-in cooler located at cook station soiled with food debris and black substance Gasket on walk-in cooler door. Stand-alone reach-in freezer door has black-like substance on inside.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers located at cook station interior and shelves soiled.
Ripped/worn tin foil used as shelf cover. Torn foil used as cover for bottom shelf of prep table at cook station.
Standing water in bottom of reach-in-cooler. Standing water in bottom of reach-in coolers located at cook station.
Stored food not covered. egg rolls and chicken stored under rust pitted shelves not covered in walk-in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
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.