China King
Last inspected: Mar 25, 2026
26
Score
Going back to 2022, China King has 10 inspections in the public record. The newest entry in the record is dated Mar 25, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving in the right direction, with the rolling count dropping from around 19 violations to closer to 10 violations per visit.
Looking across the full record, “food stored on floor” is the recurring theme, flagged six times.
Compared to other Silver Springs restaurants (averaging 77), there's room to close the gap. The pattern in the record is worth a careful look.
10
Inspections
5
Critical latest
2
Major latest
8
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
5 critical violations. 2 major violations. 8 minor violations.
View 15 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee step outside of the restaurant and when returned started working with food and cleaned containers no hand wash occurred.
12A-16-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, fresh garlic and oil 78F, per Manager garlic pulled out of walk-in cooler at 11:00, left at room temperature for 4.25 hrs. Also, cut cabbage 75F, per manager cabbage pulled out of fridge at 1:00pm. Egg rolls 52F, per manager rolls pulled out from refrigerator approximately 30 minutes prior, Manager placed them back in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, fresh garlic and oil 78F, per Manager garlic pulled out of walk-in cooler at 11:00, left at room temperature for 4.25 hrs.
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler , garlic and oil mixed made on 3/18/2026.
01B-24-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach-in cooler at the kitchen entrance, opened bag with raw shrimp stored above opened bags of fries, vegetables and egg rolls.
08A-02-6
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. For one new female employee.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, pork and teriyaki chicken no date marked, per manager food pulled out of freezer or cooked 03/22/26.
02C-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. At the triple sink, tray with raw chicken (37F) thawed at room temperature, Manager moved to walk-in cooler. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping on prep tables. **Repeat Violation**
21-12-4
Basic - Food stored on floor. At the end of the cook line oil jug on floor, Manager moved off the floor **Corrected On-Site**
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. At the dry storage area, bowl no handle inside rice bag. **Repeat Violation**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the triple sink area, employees personal purse and jackets stored above seasonings and can products, Manager moved all. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Male employee at the cook line.
13-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At the end of the cook line, knifes stored between reach-in cooler and prep table. **Repeat Violation**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in coolers and walk-in cooler gaskets soiled. Exterior of wok station and rice warmers soiled with grease and food build up. **Repeat Violation**
23-03-4
26
Nov 18, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in freezer: sheet pan with raw chicken on speed rack over sheet pan of wontons. In walk in cooler: bin of raw chicken on shelf over seasonings. Operator moved chicken to bottom shelf. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Cutting board in sink located in ware wash area. Operator moved. **Corrected On-Site** **Repeat Violation**
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. Noodles made on Sunday with no date mark in walk in cooler. **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Plastic bowls with no handle in two bins of flour. Removed during this inspection. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Cases of chicken on floor in walk in freezer. **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knifes between prep table and reach in make table. Also, handle of scoop inside crispy noodles. **Repeat Violation**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of walk in freezer door soiled with food debris. Gaskets soiled with black substance. Exterior of flour bins soiled with food debris. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel in prep area. One towel on cookline. **Repeat Violation**
21-12-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in make table on cookline: dish with personal food on shelf over food for customer orders. Operator moved to bottom shelf. **Corrected On-Site**
08B-49-4
52
May 2, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line Cold holding: chicken 76F and 74F, noodles 54F, sprouts 73F, cabbage 59, per Manager items were pulled out of refrigerator at 12:50, Manager will use time as a public health control. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-05-02: Reach-in cooler, pork 52F. Manager will not placed any item on time, Manager moved pork to freezer. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Female employee using gloves, touched her face and continue working with food at the prep area. **Warning** - From follow-up inspection 2025-05-02: Male employee adjusted glasses and touched his apron and continued working with food and handling single service container. **Admin Complaint**
12A-09-4
High Priority - - From initial inspection : High Priority - Live, small flying insects found Flying insects (two) at the dining and kitchen area, observed back door opened. **Warning** - From follow-up inspection 2025-05-02: One flying insect at the cook line. **Time Extended**
35A-02-7
High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Manager moved tongs from cook line and rinsed, no sanitization occurred. **Warning** - From follow-up inspection 2025-05-02: Female employee cleaned with mixed chlorine and soap bowl and tongs and placed them back for use, no proper sanitization occurred, Inspector instructed to set up triple sink. **Admin Complaint**
22-45-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. At the front line, bowl no handle inside container of cooked chicken. **Repeat Violation** **Warning** - From follow-up inspection 2025-05-02: Bowl no handle inside yellow rice, also Female employee used bowl with no handle to served rice. **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor underneath equipment heavily soiled with build up of grease. **Warning** - From follow-up inspection 2025-05-02: Floor soiled under broiler oven. **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment heavily soiled with build up of grease and food residue, also shelves underneath equipment and tables. Walk-in cooler shelves soiled **Warning** - From follow-up inspection 2025-05-02: Wok station soiled with grease build up (sides). **Time Extended**
23-03-4
47
Apr 24, 2025
Routine - Food
11 critical violations. 6 major violations. 16 minor violations.
View 33 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee cracked eggs and immediately after started handling and serving ready to eat food on to go containers. **Warning**
12A-27-4
High Priority - 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. Male employee touched with bare hand cooked noodles and left the noodles inside pot after manager instructed to used utensils. **Warning**
09-01-4
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. Female employee used restroom and didn't washer her hand in the kitchen prior to touch prep table. **Warning**
12A-11-4
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handling personal plates immediately after started handling trays and containers with food. **Warning**
12A-05-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Manager moved tongs from cook line and rinsed, no sanitization occurred. **Warning**
22-45-4
High Priority - Live, small flying insects found Flying insects (two) at the dining and kitchen area, observed back door opened. **Warning**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the front cooler, raw chicken stored above cooked pork. **Warning**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Female employee using gloves, touched her face and continue working with food at the prep area. **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line Cold holding: chicken 76F and 74F, noodles 54F, sprouts 73F, cabbage 59, per Manager items were pulled out of refrigerator at 12:50, Manager will use time as a public health control. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Cold holding: chicken 76F and 74F, noodles 54F, sprouts 73F, cabbage 59, Manager placed items on time from 12:50-4:50, at 4:50 Manager was using and serving the chicken. **Warning**
03F-04-5
High Priority - Toxic substance/chemical improperly stored. At the triple sink area, soap containers and spray bottle with unknown substance stored next to chicken. **Warning**
41-10-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Manager washed hands in triple sink. **Warning**
12A-03-4
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. Not available, inspection provided a digital copy. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the triple sink area blocked by containers and equipment stored inside sink. **Repeat Violation** **Warning**
31A-09-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink at the triple sink area. **Warning**
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marked on any food in walk-in cooler or reach-in coolers, per manage most items were prep/opened 04/22-24/2025. **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At the triple sink bottle with blue liquid detergent not labeled **Repeat Violation** **Warning**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink above chicken tray. **Warning**
12B-07-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles above triple sink with mold like substance **Warning**
36-32-5
Basic - Working containers of food removed from original container not identified by common name. At the storage area, bulk container with white powder substances not labeled, per manager containers have MSG, sugar and salt. **Warning**
02D-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the cook line, white wet cloth on prep table. **Warning**
21-12-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves rusted. **Warning**
14-17-4
Basic - Bathroom door left open other than during cleaning or maintenance. Female employee used bathroom and left door opened (used a chair to keep it opened). **Repeat Violation** **Warning**
32-02-4
Basic - Bowl or other container with no handle used to dispense food. At the front line, bowl no handle inside container of cooked chicken. **Repeat Violation** **Warning**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal jacket and purse stored on top of cans at the dry storage area. **Repeat Violation** **Warning**
40-06-5
Basic - Time/temperature control for safety food thawed in an improper manner. At the triple sink, trays of raw chicken on top of sink, o running water, (chicken 40F). **Warning**
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment heavily soiled with build up of grease and food residue, also shelves underneath equipment and tables. Walk-in cooler shelves soiled **Warning**
23-03-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the front counter area, tongs handle touching the food. **Warning**
10-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife between reach-in cooler and prep table. **Warning**
10-17-4
Basic - Food stored on floor. In walk-in cooler, onion bags on floor. **Warning**
08B-38-4
Basic - Food storage container/container lid cracked or broken. In use lids with cracks. **Warning**
14-38-4
Basic - Floor soiled/has accumulation of debris. Floor underneath equipment heavily soiled with build up of grease. **Warning**
36-73-4
Basic - Employee eating in a food preparation or other restricted area. At the prep area, plates with employee food next to trays and cutting board with customers food. **Warning**
12B-02-4
5
Nov 20, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
30
Apr 16, 2024
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
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
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
29
Oct 17, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Female employee rinsed white container with no soap and no sanitization and placed container with the cleaned ready to be use containers above triple sink, Inspector instructed to set up triple sink and properly sanitized all the containers. Also same female employee used prep sink at the end of the cook line to washed rice cooker, o sanitization occurred. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-10-17: Male employee rinsed dirty pot in prep sink and place it in the cook line, inspector instructed to properly wash, rinse, sanitize and air dry. **Admin Complaint**
22-45-4
86
Oct 12, 2023
Routine - Food
5 critical violations. 5 major violations. 8 minor violations.
View 18 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Female employee rinsed white container with no soap and no sanitization and placed container with the cleaned ready to be use containers above triple sink, Inspector instructed to set up triple sink and properly sanitized all the containers. Also same female employee used prep sink at the end of the cook line to washed rice cooker, o sanitization occurred. **Repeat Violation** **Admin Complaint**
22-45-4
High Priority - 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. At the prep area, female employee working with cook noodles touched the noodles with her bare hands. **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee started working and touching cleaned containers after handling raw chicken, Inspector instructed to washed his hands. Employee rubbed his hands for less than 5 seconds and closed the water without using a paper towel as a barrier. Inspector instructed to properly washed his hands. **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee at the prep area coughed and cover his mouth with hands and continued working with ready to eat food and handle cleaned containers, inspector addressed situation with manager.
12A-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line at room temperature, observed beans sprouts at 75F and cabbage 48F. Reach-in cooler at the cook line, noodles at 54F. **Warning**
03A-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. Inspector provided a digital copy.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the triple sink with items inside sink, employee moved all items. **Corrected On-Site**
31A-09-4
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. In walk-in cooler and reach-in coolers no date marked on any item, per Employee all items were cooked and freeze and pulled out of freezer 24 hrs prior to used.
02C-04-5
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. Total of three employees, two certificates expired (September 2023).
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside bulk container.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple opened employee drinks on prep tables, employee removed all. **Corrected On-Site**
12B-07-4
Basic - Food storage container/container lid cracked or broken. Multiple containers cracked.
14-38-4
Basic - Food stored on floor. At the prep area observed multiple food containers stored on floor, also oil jugs on floor.
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. At the front part of the cook line, observed scoop handle in direct contact with fried noodles, employe moved the scoop. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment heavily soiled with grease build up (wok station, rice cooker, condiment shelf at the wok station), also exterior of microwave. **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. Gallon cut in half and used for scooping cooked rice. Also observed cardboard boxes cutter and used to stored fried noodles, also paper menus used as a liner.
25-32-4
Basic - Working containers of food removed from original container not identified by common name. At the dry storage area, bulk containers not labeled (sugar, salt and flour).
02D-01-5
19
Mar 24, 2023
Routine - Food
5 critical violations. 5 major violations. 4 minor violations.
View 14 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Female employee rinsed raw chicken then continued to cut celery and onions without washing hands. Stop sale issued for onion and celery.
12A-12-4
High Priority - 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. Female employee handling washed celery and peeled onions with bare hands.
09-01-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employee rinsed pan and placed with clean dishes.
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler near front counter: bag of raw chicken on shelf over eggrolls. Moved during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued due to adulteration of food product. Onion and celery touched after employee handled raw chicken.
01B-03-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler ambient thermometer reads 49F, actual temperature in unit is 40F. Manager stated repairs are being made, refrigeration company has ordered replacement part.
05-05-4
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. Provided to operator via email.
11-27-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Towel dispenser not working at sink near fryers.
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken cooked yesterday in walk in cooler has no date mark.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Green soap on triple sink has no label.
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Shelves in prep area soiled with food debris.
23-03-4
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 of scoop in flour in dry storage area.
10-01-5
Basic - Food stored on floor. Buckets of sauce on floor near hand sink in ware wash area. **Repeat Violation**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones on top of reach in cooler near front counter. Clothes on top of trays on shelf near back door. **Repeat Violation**
40-06-5
23
Dec 8, 2022
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler near fryer, pan of raw chicken stored on shelf over pork egg rolls. Manager moved. **Corrected On-Site**
08A-05-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Female employee washed then rinsed red cutting board and knife after cutting raw chicken.
22-45-4
Basic - Bathroom door left open other than during cleaning or maintenance. Door propped open upon arrival. Closed during this inspection. **Corrected On-Site**
32-02-4
Basic - Dead roaches on premises. One dead roach on floor behind reach in freezer. Operator cleaned and discarded. **Corrected On-Site**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink on prep table on cookline. Moved during this inspection. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones on top of to go containers. Moved during this inspection. **Corrected On-Site**
40-06-5
Basic - Food stored on floor and/or uncovered. Bucket of sauce on floor in walk in cooler. Buckets of chicken on floor in walk in freezer. Also, case of seafood uncovered in walk in freezer.
08B-38-4
Basic - Ice buildup in reach-in freezer walk-in freezer. Throughout unit.
14-69-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several in kitchen area. Also, sanitizer bucket is directly on floor.
21-12-4
52
Frequently Asked Questions
When was China King last inspected?
The most recent health inspection at China King on file is from Mar 25, 2026. The public record contains 10 inspections in total.
What is the most common violation at China King?
Across the inspection record, “food stored on floor” has been cited six times, more than any other issue at China King.
How does China King compare to other restaurants in Silver Springs?
China King most recently scored 26 out of 100, which is lower than the Silver Springs average of 77.
Has China King's inspection record improved over time?
Yes. Recent inspections at China King have averaged around 10 violations per visit, down from roughly 19 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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