CHINA KING
6816 22ND AVE N, Saint Petersburg FL 33710 · 3477316683
Last inspected Apr 28, 2026 · 9 visits since October 2023
MAY 24
NOV 24
MAR 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Employee washed hands with no soap. Employee washed hands with no soap after removing roach off floor. Proceeded to wash hands with soap after I corrected her.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026032787 | Apr 28, 2026 | Jun 10, 2026 | $400 |
| 3--2022020027 | Apr 11, 2022 | Jun 10, 2022 | $800 |
| 3--2021056041 | Nov 22, 2021 | Jan 7, 2022 | $400 |
Inspection history
9 visits, newest first
Apr 28, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 8 high priority.
8 High priority4 Intermediate4 Basic
What the inspector wrote — 16 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Fried chicken (84F - Cooling) cooked at 10 AM, temperature taken at 2:45PM. Stop Sale issued.
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. Operator touched fried chicken in walk in cooler with bare hands.
Employee washed hands with no soap. -operator washed hands in prep sink without using soap. She then washed hands in hand wash sink using soap.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken and raw beef out of original packaging stored above noodles and vegetable spring rolls in reach in freezer across from 3 compartment sink. Operator moved raw meats to store below ready to eat foods
Show the remaining 12 findings ▾
Raw animal food stored over or with unwashed produce. -raw chicken over unwashed broccoli in walk in cooler. Operator moved chicken to store below other items.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over egg rolls and cooked chicken in reach in cooler near cash register area, operator moved raw chicken to store on bottom shelf. -Raw chicken stored over cream cheese in walk in cooler. Operator moved chicken to not store over ready to eat food.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fried chicken (84F - Cooling) cooked at 10 AM, temperature taken at 2:45PM. Stop Sale issued.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) Operator remade and tested at 50PPM.
Employee washed hands in a sink other than an approved handwash sink. -operator washed hands in prep sink Washed hands in hand wash sink afterward.
Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting boards on cookline.
No paper towels or mechanical hand drying device provided at handwash sink near kitchen exit. Operator refilled paper towels.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hot water turned off in restroom. Water temped 77F. Operator turned hot water back on, water temped at 100F.
Cutting board has cut marks and is no longer cleanable. -cutting boards on cookline are grooved
Employee eating in a food preparation or other restricted area. -employee food and dishes on prep table on cookline Operator removed employee food and dishes
Sanitizing solution for wiping cloths not free of food debris and visible soil. Operator remade solution
Working containers of food removed from original container not identified by common name. -bins of flour in kitchen not labeled.
Nov 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Employee washed hands with no soap. Employee washed hands with no soap after removing roach off floor. Proceeded to wash hands with soap after I corrected her.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ CFM Changshi Pan expired 8/26/25. They have paid to renew and are awaiting certification.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on reach in cooler on cook line, prep table, and meat prep table heavily grooved and stained.
Bathroom located inside establishment not enclosed with self-closing doors.
Cutting boards on prep cooler and prep tables have cut marks and are no longer cleanable.
Exterior screen door is kept open during operation, but has a gap at the threshold that opens to the outside. Vermin present.
Grease buildup on hood ventilation system over cook line.
Nov 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 3 high priority.
3 High priority11 Intermediate9 Basic
Show 23 findings ▾
Employee washed hands with no soap. Employee washed hands with no soap after removing roach off floor. Proceeded to wash hands with soap after I corrected her.
Raw animal food stored over/not properly separated from ready-to-eat food. -shell eggs stored above cut onions in walk in cooler Operator moved onions above eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage (60F - Cold Holding) Operator put in walk in cooler to cool. Retemped at 50F. Still cooling in walk in.
Employee washed hands in a prep sink rather than an approved handwash sink. Employee washed hands in hand wash sink after correction.
Food being cooled by nonapproved method. -Cooked chicken, shrimp and noodles in walk in cooler covered with cling wrap while cooling. Operator removed covering to allow for proper cooling.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ CFM Changshi Pan expired 8/26/25. They have paid to renew and are awaiting certification.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on reach in cooler on cook line, prep table, and meat prep table heavily grooved and stained.
Handwash sink used for purposes other than handwashing. -Cutting board, food container and knife stored in hand wash sink by kitchen exit Operator removed
No hot running water at three-compartment sink.
No hot water in restaurant. Hand wash sinks, prep sinks and 3 compartment sink all testing 80F.
No paper towels or mechanical hand drying device provided at handwash sink. -no paper towels at hand wash sink in restroom. Operator replenished with paper towels
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. They had improper bleach for sanitizing. Operator went to store and got proper bleach. Operator made sanitizer bucket and tested at 100 PPM. Discussed proper use of 3 compartment sink with operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwashing sink by kitchen exit had hot water turned off, operator turned back on but water did not get hot, temped at 80F.
Bathroom located inside establishment not enclosed with self-closing doors.
Cutting boards on prep cooler and prep tables have cut marks and are no longer cleanable.
Dead roaches on premises. 1 dead roach next to dry storage shelf at kitchen entrance 1 dead roach under cooling rack in prep kitchen next to freezers. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone and keys stored on top of prep cooler on cook line
Exterior screen door is kept open during operation, but has a gap at the threshold that opens to the outside. Vermin present.
Food stored on floor. -bag of carrots stored on walk in cooler floor Operator moved off floor
Grease buildup on hood ventilation system over cook line.
No hot running water at mop sink.
Working containers of food removed from original container not identified by common name. -container of flour not labeled. Operator labeled.
Mar 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began cooking without washing hands when entering cook line.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched shirt and continued to engage in cooking without washing hands.
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 beef in stand up freezer. Manager separated items properly.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cuttings boards stained.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand sink next to back door. Manager replaced paper towels.
No soap provided at handwash sink. No soap at hand sink next to back door. Manager refilled soap.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles made more then 24 hours no date marking. Employee dated items.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Current Hotel and Restaurant license not displayed. Displayed 2-1-2025
Cutting board has cut marks and is no longer cleanable.
Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Sleeping cot in dining room separated by partial wall, area not fully enclosed.
Nov 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate12 Basic
Show 19 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Employee washed hands at front counter sink with no paper towels and proceeded to dry hands on clothes
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw beef over dumplings in reach in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken skewers over cooked chicken in cooler at front counter, order corrected
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cook line
Handwash sink not accessible for employee use at all times. Metal bowl in hand sink at rear of kitchen, removed
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter and rear of kitchen, replaced
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 not dated, prepared less than 7 days
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
Cardboard used to line food-contact shelves. Metal shelves in walk in cooler
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen
Cutting board has cut marks and is no longer cleanable. Cook line
In-use knife/knives stored in cracks between pieces of equipment. Knife between cooler and prep table on cook line
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, rice and corn starch bins
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs stored in 76F water on cook line, removed
Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Sleeping cot in dining room separated by partial wall, area not fully enclosed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Reuse of single-service or single-use articles. Shell egg trays reused on cook line
Stored food not covered. Tempura chicken and cabbage in walk in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface.
May 22, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate13 Basic
Show 20 findings ▾
Nonfood-grade bags used in direct contact with food. Multiple items in to go bags in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef over opened buckets of sauce in walk-in cooler
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. Unpackaged raw chicken over raw beef and seafood in reach in freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (55F - Cold Holding); bean sprouts (53F - Cold Holding), prep cooler, moved to walk-in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained
Handwash sink not accessible for employee use at all times. Cutting board in hand sink at rear of kitchen, removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Bowl or other container with no handle used to dispense food. Scoop handle in rice, flour, corn starch and sauce buckets in walk-in
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
Cardboard used to line food-contact shelves. Metal shelves in walk-in cooler
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages over prep cooler on cook line
Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint
Food stored on floor. Box of broccoli on floor of walk-in cooler
Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Cot set up behind partial wall in dining room, not fully enclosed
No conspicuously located ambient air temperature thermometer in holding unit. Prep cooler on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Reuse of single-service or single-use articles. Shell egg trays reused on cook line
Walk-in cooler shelves with rust that has pitted the surface.
Apr 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
7 High priority6 Intermediate5 Basic
Show 18 findings ▾
Dented/rusted cans present. See stop sale. 5lbs ground bean sauce, 10 can water chestnuts, 2- 5 lbs oysters sauce.
Nonfood-grade bags used in direct contact with food. Chicken placed in to go bag in stand up 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. Raw chicken over shrimp in stand up freezer. Manager moved items properly to required cooking temperatures
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked noodles,egg rolls made over 24 hours no date marking in walk-in cooler.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less on cook line. Manager moved eggs to cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic (80F - Cold Holding) on cook line. Manager moved item to freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (74F - Hot Holding) on cook line. Manager reheated chicken to 180F.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed operator information
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. Emailed operator information
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line.
Handwash sink not accessible for employee use at all times. Cutting board in hand sink. Manager removed items from hand sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No soap provided at handwash sinks in kitchen area. Manager refilled soap.
Current Hotel and Restaurant license not displayed. Expired 2-1-2024
No Heimlich maneuver/choking sign posted.
No copy of latest inspection report available.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in Manager removed item
Time/temperature control for safety food thawed in an improper manner. Frozen chicken in prep area sink with no running water. Manager placed chicken under running water.
Jan 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate13 Basic
Show 15 findings ▾
Nonfood-grade bags used in direct contact with food. Frozen food in to go bags in freezers
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line
Buildup of food debris/soil residue on equipment door handles. Reach in coolers on cook line
Cardboard used to line food-contact shelves. In walk-in cooler
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen
Cutting board has cut marks and is no longer cleanable. Cutting boards
Exterior door has a gap at the threshold that opens to the outside. Screen door at rear of kitchen
Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Cot set up in dining room separated by partial wall and not fully partitioned
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on cook line. Hood filters soiled. Accumulation of grease on side of wok station
Raw fruits/vegetables not washed prior to preparation. Staff cutting onions without washing first
Reuse of single-service or single-use articles. Shell egg trays reused on prep table in kitchen and in walk-in cooler
Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler
Walk-in cooler shelves have accumulation of soil residues.
Walk-in cooler shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Multiple bins in dry storage not labeled
Oct 24, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 31 recorded, 3 high priority.
3 High priority4 Intermediate24 Basic
Show 31 findings ▾
Nonfood-grade bags used in direct contact with food. Frozen food in to go bags in freezers
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 beef in reach in freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles (71F - Cold Holding); fried chicken (75F - Cold Holding) cut cabbage (70F - Cold Holding), held less than 4 hours, moved to reach in cooler. Retemp noodles 42F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line
Handwash sink not accessible for employee use at all times. Cutting board in hand sink at rear of cook line, removed
No soap provided at handwash sink. Hand sink at rear of cook line, replaced
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 certificates expired in September 2023.
Bowl or other container with no handle used to dispense food. Plastic bowl in flour bin, metal bowl in rice bin
Buildup of food debris/soil residue on equipment door handles. Reach in coolers on cook line
Cardboard used to line food-contact shelves. In walk-in cooler
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen
Cutting board has cut marks and is no longer cleanable. Cutting boards
Employee eating in a food preparation or other restricted area. Employee food on prep table at end of cook line
Employee personal food not properly identified and segregated from food to be served to the public. Personal whole fish stacked on baking sheet above raw chicken in reach in freezer
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone, keys and wallet on top of cooler on cook line
Employee with no hair restraint while engaging in food preparation. Male employee on cook line with no hair restraint
Exterior door has a gap at the threshold that opens to the outside. Screen door at rear of kitchen
Food stored on floor. Bag of onions on floor of kitchen
In-use knife/knives stored in cracks between pieces of equipment. Between cooler and prep table on cook line
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in flour bins
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in bowl of cooked chicken in walk-in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 84F water, removed
Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Cot set up in dining room separated by partial wall and not fully partitioned
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on cook line. Hood filters soiled. Accumulation of grease on side of wok station
Raw fruits/vegetables not washed prior to preparation. Staff cutting onions without washing first
Reuse of single-service or single-use articles. Shell egg trays reused on prep table in kitchen and in walk-in cooler
Time/temperature control for safety food thawed in an improper manner. Raw beef thawing at room temperature at triple sink
Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler
Walk-in cooler shelves have accumulation of soil residues.
Walk-in cooler shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Multiple bins in dry storage not labeled
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.