China King
Last inspected: Dec 18, 2025
41
Score
China King appears in inspection records 12 times, starting in 2022. Inspectors last stopped by on Dec 18, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has not been favorable: recent inspections average around seven violations each, up from closer to four violations before.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up six times.
Restaurants in Royal Palm Beach average 81, so China King trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
12
Inspections
5
Critical latest
1
Major latest
1
Minor latest
Inspection History
Dec 18, 2025
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. At dry storage - one dented can of soy sauce.
01B-01-4
High Priority - 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. **Corrected On-Site**
12A-16-4
High Priority - Medicine not labeled properly. At cookline area- bottle of medicine stored over flip top cooler- operator removed. **Corrected On-Site**
41-22-4
High Priority - 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. **Corrected On-Site**
08A-02-6
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. At handwashing sink near cookline - metal scrub and spoon inside sink- operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31A-11-4
Basic - 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. **Corrected On-Site**
10-17-4
41
Jul 18, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Utensils in handwashing sink at cookline area- operator removed. **Corrected On-Site** **Warning** - From follow-up inspection 2025-07-18: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : 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/ **Warning** - From follow-up inspection 2025-07-18: **Time Extended**
53A-05-6
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet / soiled wiling cloth stored on prep counter throughout establishment. **Warning** - From follow-up inspection 2025-07-18: **Time Extended**
21-12-4
78
Jul 17, 2025
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - 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. **Corrective Action Taken** **Warning**
12A-11-4
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Utensils in handwashing sink at cookline area- operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - 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. **Corrected On-Site** **Warning**
02C-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/ **Warning**
53A-05-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet / soiled wiling cloth stored on prep counter throughout establishment. **Warning**
21-12-4
Basic - 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 **Corrected On-Site** **Warning**
06-01-5
Basic - Food stored on floor. At walk in cooler bucket of shrimp stored on floor - operator removed. **Corrected On-Site** **Warning**
08B-38-4
35
Mar 27, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2025-03-27: Same. **Time Extended**
53B-14-5
90
Mar 26, 2025
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - 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.
03B-01-6
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - 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.
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed Large potato masher in hand wash sink by back door. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By back door. **Corrected On-Site**
31B-02-4
Intermediate - 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.
53B-14-5
Basic - 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.
23-03-4
Basic - Utensils in poor condition. Scoop inside flour bin has a broken handle. Operator removed scoop. **Corrected On-Site**
14-12-4
39
Feb 5, 2025
Routine - Food
1 critical violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
86
Dec 3, 2024
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shrimp stored over bucket of sauce. **Warning**
08A-05-6
High Priority - Dented/rusted cans present. See stop sale. At dry storage area- 1 dented can of water chestnuts - see stop sale. **Warning**
01B-01-4
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink by cookline with utensils inside- operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - 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 **Warning**
53A-03-7
Intermediate - Handwash sink not accessible for employee use at all times. At cookline- handwashing sink blocked by bucket and containers of bleach- operator removed. **Warning**
31A-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and flip top cooler- operator removed. **Warning**
10-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth spin cutting board and prep table near cook line- operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
21-38-4
41
Mar 25, 2024
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 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
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
26
Oct 6, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - 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. **Corrected On-Site** **Warning** - From follow-up inspection 2023-10-06: At reach in freezer raw chicken not commercially packaged stored over cooked seafood. **Admin Complaint**
08A-02-6
High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. At dry storage area- 7 cans of dented hoisin sauce- see stop sale. **Warning** - From follow-up inspection 2023-10-06: High Priority - Dented/rusted cans present. See stop sale. One dented can of water chest nuts -6lbs- see stop sale. **Admin Complaint**
01B-01-4
Basic - - From initial inspection : Basic - 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. **Corrected On-Site** **Warning** - From follow-up inspection 2023-10-06: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Food stored on floor. Containers of soy sauce and oil stored on floor throughout kitchen. **Warning** - From follow-up inspection 2023-10-06: Container of oil on floor by cookline. **Time Extended**
08B-38-4
67
Oct 5, 2023
Routine - Food
8 critical violations. 3 major violations. 5 minor violations.
View 16 violations
High Priority - 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. **Warning**
03B-01-6
High Priority - 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. **Corrective Action Taken** **Warning**
03A-02-5
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. At reach in freezer raw chicken not commercially packaged stored over raw pork - operator over raw chicken to lower shelf. **Corrected On-Site** **Warning**
08A-17-6
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - 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. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Container of medicine improperly stored. Advil and burn cream over prep table- operator removed. **Corrected On-Site** **Warning**
41-07-4
High Priority - Dented/rusted cans present. See stop sale. At dry storage area- 7 cans of dented hoisin sauce- see stop sale. **Warning**
01B-01-4
High Priority - 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. **Repeat Violation** **Admin Complaint**
14-31-5
Intermediate - 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. **Corrective Action Taken** **Repeat Violation** **Warning**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by metal pans near cookline - operator removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near cookline. **Warning**
31B-02-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket 10 ppm chlorine - operator corrected to 100ppm chlorine. **Corrected On-Site** **Warning**
21-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between two prep tables at cookline area- operator removed. **Corrected On-Site** **Warning**
10-17-4
Basic - Food stored on floor. Containers of soy sauce and oil stored on floor throughout kitchen. **Warning**
08B-38-4
Basic - Food storage container/container lid cracked or broken. Broken plastic container with cabbage and rice- operator removed from container. **Corrected On-Site** **Warning**
14-38-4
Basic - 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. **Corrected On-Site** **Warning**
40-06-5
17
Jan 26, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken/beef stored in direct contact with plastic handled to go bags in reach in freezer. Discussed with operator
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above cooked chicken in walk in cooler. Operator reorganized **Corrected On-Site**
08A-05-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. egg roll cooked 30 minutes ago 1:55 (100°F - Cooling); egg roll 2:25 (88°F-94°F - Cooling) being cooled at room temperature. Discussed with operator. Operator placed item in walk in cooler **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained/soiled
22-02-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Establishment using cut off gallon container as scoop. Operator discarded **Corrected On-Site**
14-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water. Operator turned on cold running water **Corrected On-Site**
06-01-5
55
Jul 12, 2022
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (56°F - Cold Holding) stored in flip top cooler on cook line. Item has inside pan placed on top of pans and not set inside of cooler. Operator states item was cooked earlier and immediately discarded. Discussed proper placement of items in unit
03A-02-5
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 stored above raw beef, raw beef stored above raw fish in 1 door white reach in. All products not in original packaging. Operator reorganized **Corrected On-Site**
08A-17-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on cook line blocked by chemical containers. Operator removed **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink on cook line. Operator provided **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Operator does not permit customers to use bathroom. Establishment is a seating establishment and offers dine in seating. Signs posted that restroom is not available for customers. Discussed with operator
32-24-4
58
Frequently Asked Questions
When was China King last inspected?
The most recent health inspection at China King on file is from Dec 18, 2025. The public record contains 12 inspections in total.
What is the most common violation at China King?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited six times, more than any other issue at China King.
How does China King compare to other restaurants in Royal Palm Beach?
China King most recently scored 41 out of 100, which is lower than the Royal Palm Beach average of 81.
Has China King's inspection record improved over time?
No. Recent inspections at China King have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at China King means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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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