China King
Last inspected: Jan 15, 2026
67
Score
Public records show nine inspections at China King stretching back to 2022. The newest entry in the record is dated Jan 15, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly eight violations before.
The most common issue across all inspections has been “time/temperature control for safety food identified”, showing up three times.
Restaurants in Palm Coast average 79, so China King trails the local norm. On the whole, the file is mixed but not concerning.
9
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over top raw beef in walk-in cooler. Person in charge rearranged walk-in cooler. **Corrected On-Site**
08A-20-5
High Priority - 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. Observed cooked noodles on counter kept on time control per person in charge missing time mark. **Repeat Violation**
03F-02-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk-in cooler shelves rusted.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloth not stored in sanitizer solution. Discussed with person in charge.
21-12-4
67
Sep 30, 2025
Routine - Food
No violations found.
100
Sep 26, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler; Raw beef, chicken, shrimp 45F; ; ( - Cold Holding. In walk in cooler ;Shrimp 47F, raw beef 45, raw ribs 45F. Per person in charge temperature because cooler was open for a while when they recieved food **Warning**
03A-02-5
High Priority - 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. Missing on eggs. Person in charge time stamped. I filled out and emailed time control to owner. **Corrected On-Site**
03F-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed person come in from outside with gloves on then open walk in cooler. Addressed and he removed gloves and washed his hands. **Corrected On-Site**
12A-16-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed person washing hands in 3 compartment sink. Addressed and person washed hands in hand washing sink. **Corrected On-Site**
12A-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Not dated; Cooked ribs, cooked chicken, cooked beef. Person in charge dated all food yesterday. **Corrected On-Site**
02C-02-5
Basic - In-use wet wiping cloth/towel used under cutting board. Wet rag and cardboard under cutting boards. Person in charge removed all. **Corrected On-Site** **Repeat Violation**
21-04-4
50
Mar 4, 2025
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
27
Oct 23, 2024
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Flour scoop handle is soiled. Person in charge removed. **Corrective Action Taken**
22-45-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Eggs lined with paper towels. Person in charge removed paper towels. **Corrected On-Site**
14-86-1
High Priority - 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, raw chicken over clams. Person in charge moved chicken to bottom shelf. **Corrected On-Site**
08A-17-6
High Priority - 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. Missing on rice and egg rolls. Person in charge time stamped. **Corrected On-Site**
03F-02-5
Intermediate - 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/ Establishment has 7 people working and no food manager present.
53A-05-6
Basic - Food stored in a prohibited area. Food in freezer out where customer are located is not locked. **Repeat Violation**
08B-37-4
Basic - Food stored on floor. Oil and soy sauce on floor. Person in charge moved to store properly. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in make cooler on cook line. Person in charge replaced thermometer. **Corrected On-Site**
05-09-4
Basic - Working containers of food removed from original container not identified by common name. Dry rice, sugar, flour not labeled. Person in charge labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
41
Mar 19, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
43
Sep 14, 2023
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
47
Mar 31, 2023
Routine - Food
No violations found.
100
Aug 8, 2022
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Beef, chicken stored in non food grade containers.
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer; raw beef over egg rolls. Person in charge moved egg rolls to top shelf. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - 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 scallops. Person in charge moved scallops. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass door; Rangoon, sweet and sour chicken, fried chicken 48F; ( - Cold Holding). Per person in charge items in cooler 2 hours. Person in charge moved t another cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Dishes in hand washing sink in back. Person in charge moved all items. **Corrected On-Site**
31A-09-4
Basic - Food stored on floor. In back; oil and soy on floor. In walk in cooler; chicken, beef on floor. **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle is rice. Person in charge removed. **Corrected On-Site**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Several wet rags under cutting boards. Person in charge removed all rags. **Corrected On-Site**
21-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop is face down in mop sink. Person in charge hung to dry. **Corrected On-Site**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Sugar, flour, corn starch not labeled. Person in charge labeled all. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Open dumpster lid.
33-16-4
Basic - Bowl or other container with no handle used to dispense food. Pot with no handles used to scoop rice. Bowl used to scoop onions. Person in charge removed all bowls. **Corrected On-Site** **Repeat Violation**
14-01-5
35
Frequently Asked Questions
When was China King last inspected?
The most recent health inspection at China King on file is from Jan 15, 2026. The public record contains nine inspections in total.
What is the most common violation at China King?
Across the inspection record, “time/temperature control for safety food identified” has been cited three times, more than any other issue at China King.
How does China King compare to other restaurants in Palm Coast?
China King most recently scored 67 out of 100, which is lower than the Palm Coast average of 79.
Has China King's inspection record improved over time?
Yes. Recent inspections at China King have averaged around three violations per visit, down from roughly eight 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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