China King
Last inspected: Dec 23, 2025
67
Score
Public records show 10 inspections at China King stretching back to 2022. The newest entry in the record is dated Dec 23, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
The trend has not been favorable: recent inspections average around six violations each, up from closer to two violations before.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged five times.
Compared to other DeLand restaurants (averaging 73), there's room to close the gap. The record is unremarkable in either direction.
10
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Dec 23, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
67
Jul 15, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
Personal Cleanliness
FL-40
Approved Thawing Methods Used
FL-31
58
Jan 16, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -kitchen table top rice (62F - Cold Holding)/30 minutes . Operator placed in walk in cooler. -Dining room reach in cooler flan (43F - 44F Cold Holding); less than 4 hours . Operator relocated to another cold holding unit . **Corrective Action Taken**
03A-02-5
Intermediate - 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.
53B-13-5
Intermediate - No chlorine chemical test kit provided, when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid in spray bottle at storage area , not labeled. Operator labeled as sanitizer. **Corrected On-Site**
41-17-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Flan at dining room reach in cooler, missing information. Operator relocated to inside unit. **Corrected On-Site**
02D-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker are wearing watch while handling food. Employee removed . **Corrected On-Site**
13-07-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
55
Jul 2, 2024
Routine - Food
No violations found.
100
Jul 1, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Under heat lamp for 20 minutes on kitchen table top. French fries (110F - Hot Holding). Operator discarded. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make table cooked pork (45F - Cold Holding/ less than 1 hour. Walk in cooler raw chicken (44F - Cold Holding); cooked pork (44-47 - Cold Holding); cooked pork rice (42F - Cold Holding); diced ham (47F - Cold Holding), less than 4 hours. Operator relocated food ,into walk in freezer. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker using phone at Cookline and then continued prepare food without washing hands. Educated operator. **Warning**
12A-10-4
Intermediate - 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. **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Garbage can placed in front of wash ware area sink. **Corrected On-Site** **Warning**
31A-09-4
Basic - No Heimlich maneuver/choking sign posted. **Warning**
51-13-4
50
Dec 22, 2023
Routine - Food
1 critical violation.
View 1 violation
Equipment Adequate to Maintain Product Temperature
FL-29
86
Dec 21, 2023
Routine - Food
6 critical violations. 2 major violations. 1 minor violation.
View 9 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen table Container of cooked eggs (46F - Cold Holding); 30 minutes, operator placed in walk in cooler. Maketable cooked chicken (46F - Cold Holding); cooked chicken (46F - Cold Holding)/30 minutes ; cut lettuce (46F - Cold Holding). 30 minutes. Operator placed in walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked meat in walk in cooler **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline hot holding unit fried chicken (128F - Hot Holding)/30 minutes ; operator instructed to reheat , **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. **Warning**
03D-02-5
Intermediate - 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. **Corrected On-Site** **Warning**
11-27-4
Intermediate - 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. **Warning**
11-26-1
Basic - Employee eating in a food preparation or other restricted area. Employee eating food in food preparation area. Educated operator, **Corrective Action Taken** **Warning**
12B-02-4
32
Jul 19, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken stored over soy sauce in walk in cooler. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Kitchen maketable raw shrimp (45F - Cold Holding); raw beef (45F - Cold Holding) 1 hour. Operator placed container to bottom of unit. -Food preparation area table cut cabbage (72F - Cold Holding)/1 hour . operator placed in walk in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at wash ware handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at front counter handwash sink. **Corrected On-Site**
31B-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cellphone placed on make table cutting board -Purse placed on shelf above sugar bin in storage area. **Repeat Violation**
40-06-5
Basic - Drain cover(s) missing at mop sink. **Corrected On-Site**
29-18-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Bowl or other container with no handle used to dispense food. Container used to dispense sugar from bin in storage area.
14-01-5
50
Jan 19, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Personal Cleanliness
FL-40
50
Aug 29, 2022
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Chlorine available in establishment is not approved for sanitizing. **Corrected On-Site**
22-48-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - prep table: raw beef, 47F; pasta, 47F; operator stated product was out of temperature control less than 30 minutes and returned to cooler -cut cabbage, 81F, held off temperature control less than 2 hours. Corrective action taken: product placed in walk in cooler for temperature recovery **Corrective Action Taken**
03A-02-5
High Priority - Dented cans present. See stop sale.
01B-01-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. - prep cooler thermometer reading 32F
05-05-4
Basic - Storage shelves with rust that has pitted the surface. **Repeat Violation**
14-33-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and cellphone stored at cookline makeline. **Corrected On-Site**
40-06-5
Basic - Employee eating in a food preparation or other restricted area. **Repeat Violation**
12B-02-4
50
Frequently Asked Questions
When was China King last inspected?
The most recent health inspection at China King on file is from Dec 23, 2025. The public record contains 10 inspections in total.
What is the most common violation at China King?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at China King.
How does China King compare to other restaurants in DeLand?
China King most recently scored 67 out of 100, which is lower than the DeLand average of 73.
Has China King's inspection record improved over time?
No. Recent inspections at China King have averaged around six violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at China King means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is China King inspected?
Based on the inspection history on file, China King is inspected around three times per year on average.
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