China King
Last inspected: Jan 22, 2026
100
Score
Inspectors have visited China King 14 times, with records going back to 2022. The most recent report on file is from Jan 22, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The trend has been favorable: violation counts have eased from around five violations to closer to two violations per visit over the last few inspections.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited four times.
China King's latest score of 100 sits above the Royal Palm Beach average of 81. The record reflects steady performance over time.
14
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
No violations found.
100
Jan 21, 2026
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
29
Aug 26, 2025
Routine - Food
No violations found.
100
Aug 25, 2025
Routine - Food
9 critical violations. 1 major violation. 2 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler- cooked chicken 78-82F at 4:00 to 76-80F at 4:30 ( cooling since 2:30),- at current rate of cooling food did not reach 70F within remaining time- see stop sale. **Warning**
03D-01-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee was eating in dinning too and started working prepping food and opening cooler doors without washing their hands- educated operator - employee washed hands. **Warning**
12A-16-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade cardboard used to store cooked egg rolls- operator removed, **Corrected On-Site** **Warning**
14-86-1
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer- raw scallops not commercially packaged stored over cooked pork. **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shell eggs stored over cooked chicken- operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler- cooked chicken 78-82F at 4:00 to 76-80F at 4:30 ( cooling since 2:30),- at current rate of cooling food did not reach 70F within remaining time- see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- cooked chicken 44-46F- cold holding, krab rangoons 45-46F- cold holding, cream cheese 44-46F- cold holding, cut cabbage 45F- cold holding, cooked pork 44F- cold holding, egg rolls 44-46F- cold holding,- food not prepared or portioned today- food out of temperature for 2 hours- operator moved to walk in freezer to quick chill. At cook line area- Chicken wings 72-65F- cold holding- food not prepared or portioned today- food left out- food out of temperature for 3.5 hours- operator moved to walk in freezer to quick chill. **Corrective Action Taken** **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. See stop sale No time mark for fried rice or cooked chicken under time as a public health control. - operator time marked for remaining 2 hours. **Warning**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen prep counter- Cooked egg rolls 112F-hot holding , soup 120F- hot holding- food left out on counter- food out of temperature for 1.5 hours- operator placed I;reach in freezer to quick chill. **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Front counter handsink blocked by chair - operator removed. **Warning**
31A-09-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Educated operator- employee set up properly. **Warning**
16-13-5
21
Feb 12, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
61
Nov 13, 2024
Routine - Food
No violations found.
100
Sep 10, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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 expired 06/14/2024 **Warning** - From follow-up inspection 2024-09-10: All employee training expired 06/14/2024 **Time Extended**
53B-05-5
90
Sep 9, 2024
Routine - Food
8 critical violations. 4 major violations. 1 minor violation.
View 13 violations
High Priority - Dented/rusted cans present. See stop sale. At dry storage 1 dented can of oyster sauce and 2 dented cans of hoisin sauce. **Repeat Violation** **Admin Complaint**
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. Employee entered establishment amid started handling ice without washing their hands- educated operator employee washed hands. **Corrective Action Taken** **Warning**
12A-16-4
High Priority - Non-food grade paper/paper towel used as liner for food container. At small reach in cooler near front counter- non food grade paper towels linning container with egg rolls- educated operator - operator removed paper towels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in Cooler by cookline raw shell eggs stored over sauce - operator stored on bottom shelf. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.St reach in cooler by cookline- cooked wonton 48F, cooked dumplings 48F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale. At reach in cooler by cookline- cooked pork 46-48F- cold holding, cooked chicken 46-48F- cold holding raw bean sprouts 45-48F- cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours- operator placed ice to quick chill food. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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. See stop sale. No time mark for chicken wings and fried rice under time as a public health control- operator time marked for remaking 30 minutes. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep area- Cooked fried rice 89-96F- hot holding- food out of temperature for 1 hour- food left out- operator placed in walk in Coole to quick chill. At cookline counter - Oil in garlic 85F- hot holding, cooked broccoli 83F-hot holding - food left out on counter - food out of temperature for 3 hours- operator placed food under time as a public health control for remaining time. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. At dry storage area- container of laundry detergent stored over bottles of soda - operator removed. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Knife sharpener and glove in handwashing sink by back prep area- operator removed. **Corrective Action Taken** **Warning**
31A-11-4
Intermediate - 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 expired 06/14/2024 **Warning**
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled. At dry storage hello chemical spray bottle not labeled- operator labeled. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler by cookline- raw chicken 50-52F at 2:35 to 50-52F at 2:50( cooling since 11:30) raw shrimp 50-52F at 2:35 to 50-52F at 2:50( cooling since 11:30), raw beef 50-52F at 2:35 to 50-52F at 2:50( cooling since 11:30) cooked noodles 49 -52F at 2:35 to 50-52F at 2:50( cooling since 11:30), cut cabbage 49 -52F at 2:35 to 50-52F at 2:50( cooling since 11:30)- at current rate of cooling food will not reach 41F within remaining time- operator placed ice on food to quick chill. **Warning**
03D-15-4
Basic - Employee with no hair restraint while engaging in food preparation. Operator provided. **Corrected On-Site** **Warning**
13-03-4
19
Feb 16, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. Some employee training missing dates of completion. **Warning** - From follow-up inspection 2024-02-16: **Time Extended**
53B-10-4
90
Feb 15, 2024
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. At dry storage - dented can of hoisin sauce- see stop sale. **Warning**
01B-01-4
High Priority - Non-food grade paper/paper towel used as liner for food container. At glass reach in cooler non-food grade paper towels used as a liner for spring rolls- educated operator- employee removed paper towels. **Corrected On-Site** **Warning**
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler-Egg rolls 45-46F- cold holding, cooked chicken 45-46F- cold holding, cooked noodles 44-46F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour due to food delivery- operator moved to walk in freezer to quick chill. At fry station by cookline- pork dumplings 54-62F - cold holding, raw chicken wings 54-60F- cold holding, fried rice 70F- cold holding- food not prepared or portioned today- food left out on counter for 1 hour- operator placed under time as a public health control, for remaining time. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. At front counter - handwash sink blocked by boxes. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At small reach in cooler near front counter- cooked pork and cooked chicken prepared on Tuesday 12/13/24 not date marked- operator date marked. **Warning**
02C-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Some employee training missing dates of completion. **Warning**
53B-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. At three compartment sink area- bag of frozen cooked pork defrosting at room temperature- operator moved to walk in cooler to defrost. **Corrected On-Site** **Warning**
06-01-5
45
Sep 21, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food in Good Condition, Safe, and Unadulterated
FL-13
70
Sep 19, 2023
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area- Cooked rice 90-94F at 3:50 (cooling since 1:30) cooked egg rolls 83-90F at 3:50( cooling since 1:30), cooked chicken 78-82F at 3:50 ( cooling since 1:30)- food left out to cool at room temperature- at current rate of cooling food did not reach 70F within 2 hours- see stop sale
03D-01-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw beef/ pork stored over bags of cooked peas- operator moved to lower shelf. **Corrected On-Site**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area- Cooked rice 90-94F at 3:50 (cooling since 1:30) cooked egg rolls 83-90F at 3:50( cooling since 1:30), cooked chicken 78-82F at 3:50 ( cooling since 1:30)- food left out to cool at room temperature- at current rate of cooling food did not reach 70F within 2 hours- see stop sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler- cooked pork 45-47F- cold holding, cooked chicken 45-47F- cold holding, cooked pork ribs 45-47F- cold holding- food not prepared or portioned today- food out of temperature for 5 hours- operator moved to tall glass reach in cooler to quick chill. **Corrective Action Taken**
03A-02-5
Basic - Employee with no hair restraint while engaging in food preparation- operator provided for all employees. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Container of oil on floor near cookline.
08B-38-4
50
Mar 6, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food...stored ready to eat egg rolls in cardboard box in walk-in cooler . Employee removed. **Corrected On-Site**
14-15-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....cooked to serve hot Hot Holding chicken 78°, rice 93° at cook line being held less than four hours. Employee time marked. **Corrective Action Taken**
03B-01-6
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again....cooked pork at walk-in freezer.
02C-04-5
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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....chicken stocked , sauces , egg rolls in walk in cooler , employee date marked . **Corrected On-Site**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food...in flours , Conrad starch , employee discarded container when he see me. **Corrected On-Site**
14-01-5
Basic - Stored food not covered....chicken, bean sprouts, noodles at walk in cooler . Employee covered. **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses...on the prep table, employee moved. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name...flour, cornstarch containers. Employee labeled. **Corrected On-Site**
02D-01-5
45
Oct 21, 2022
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
67
Frequently Asked Questions
When was China King last inspected?
The most recent health inspection at China King on file is from Jan 22, 2026. The public record contains 14 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 four 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 100 out of 100, which is higher than the Royal Palm Beach average of 81.
Has China King's inspection record improved over time?
Yes. Recent inspections at China King have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at China King means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is China King inspected?
Based on the inspection history on file, China King is inspected around four times per year on average.
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