China King
Last inspected: Apr 28, 2026
17
Score
Inspectors have visited China King 12 times, with records going back to 2022. The newest entry in the record is dated Apr 28, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up roughly the same number of issues each time, hovering near 16 violations per visit.
“Food-contact surface soiled with food debris” comes up most often, recorded nine times in the inspection record.
That's lower than the typical St. Petersburg restaurant, which scores around 77. This restaurant has more on its record than most do.
12
Inspections
8
Critical latest
4
Major latest
4
Minor latest
Inspection History
Apr 28, 2026
Routine - Food
8 critical violations. 4 major violations. 4 minor violations.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Fried chicken (84F - Cooling) cooked at 10 AM, temperature taken at 2:45PM. Stop Sale issued.
03D-01-5
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. Operator touched fried chicken in walk in cooler with bare hands.
09-01-4
High Priority - Employee washed hands with no soap. -operator washed hands in prep sink without using soap. She then washed hands in hand wash sink using soap. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-20-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken and raw beef out of original packaging stored above noodles and vegetable spring rolls in reach in freezer across from 3 compartment sink. Operator moved raw meats to store below ready to eat foods **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over or with unwashed produce. -raw chicken over unwashed broccoli in walk in cooler. Operator moved chicken to store below other items. **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over egg rolls and cooked chicken in reach in cooler near cash register area, operator moved raw chicken to store on bottom shelf. -Raw chicken stored over cream cheese in walk in cooler. Operator moved chicken to not store over ready to eat food. **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. Fried chicken (84F - Cooling) cooked at 10 AM, temperature taken at 2:45PM. Stop Sale issued.
01B-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) Operator remade and tested at 50PPM. **Corrected On-Site**
41-27-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. -operator washed hands in prep sink Washed hands in hand wash sink afterward. **Corrective Action Taken** **Repeat Violation**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting boards on cookline. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near kitchen exit. Operator refilled paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hot water turned off in restroom. Water temped 77F. Operator turned hot water back on, water temped at 100F. **Corrected On-Site** **Repeat Violation**
27-16-4
Basic - Cutting board has cut marks and is no longer cleanable. -cutting boards on cookline are grooved **Repeat Violation**
14-09-4
Basic - Employee eating in a food preparation or other restricted area. -employee food and dishes on prep table on cookline Operator removed employee food and dishes **Corrected On-Site**
12B-02-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Operator remade solution **Corrected On-Site**
21-11-4
Basic - Working containers of food removed from original container not identified by common name. -bins of flour in kitchen not labeled. **Repeat Violation**
02D-01-5
17
Nov 25, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Employee washed hands with no soap. Employee washed hands with no soap after removing roach off floor. Proceeded to wash hands with soap after I corrected her. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-11-25: Employee touched cellphone and keys and proceeded to engage in bare hand preparation of cabbage. Cabbage is not served raw, but I explained that since there is no minimum cook temperature for cabbage they should wear gloves while preparing it. **Time Extended**
12A-20-4
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ CFM Changshi Pan expired 8/26/25. They have paid to renew and are awaiting certification. **Warning** - From follow-up inspection 2025-11-25: **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on reach in cooler on cook line, prep table, and meat prep table heavily grooved and stained. **Warning** - From follow-up inspection 2025-11-25: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Cutting boards on prep cooler and prep tables have cut marks and are no longer cleanable. **Warning** - From follow-up inspection 2025-11-25: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Exterior screen door is kept open during operation, but has a gap at the threshold that opens to the outside. Vermin present. **Warning** - From follow-up inspection 2025-11-25: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Grease buildup on hood ventilation system over cook line. **Warning** - From follow-up inspection 2025-11-25: **Time Extended**
36-68-5
Basic - - From initial inspection : Basic - Bathroom located inside establishment not enclosed with self-closing doors. **Warning** - From follow-up inspection 2025-11-25: **Time Extended**
32-04-4
58
Nov 24, 2025
Routine - Food
3 critical violations. 11 major violations. 9 minor violations.
View 23 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage (60F - Cold Holding) Operator put in walk in cooler to cool. Retemped at 50F. Still cooling in walk in. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Employee washed hands with no soap. Employee washed hands with no soap after removing roach off floor. Proceeded to wash hands with soap after I corrected her. **Corrective Action Taken** **Warning**
12A-20-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -shell eggs stored above cut onions in walk in cooler Operator moved onions above eggs. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwashing sink by kitchen exit had hot water turned off, operator turned back on but water did not get hot, temped at 80F. **Warning**
27-16-4
Intermediate - Employee washed hands in a prep sink rather than an approved handwash sink. Employee washed hands in hand wash sink after correction. **Corrective Action Taken** **Warning**
12A-03-4
Intermediate - Food being cooled by nonapproved method. -Cooked chicken, shrimp and noodles in walk in cooler covered with cling wrap while cooling. Operator removed covering to allow for proper cooling. **Corrected On-Site** **Warning**
03D-15-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ CFM Changshi Pan expired 8/26/25. They have paid to renew and are awaiting certification. **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on reach in cooler on cook line, prep table, and meat prep table heavily grooved and stained. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -Cutting board, food container and knife stored in hand wash sink by kitchen exit Operator removed **Warning**
31A-11-4
Intermediate - No hot running water at three-compartment sink. **Warning**
27-06-4
Intermediate - No hot water in restaurant. Hand wash sinks, prep sinks and 3 compartment sink all testing 80F. **Warning**
27-18-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -no paper towels at hand wash sink in restroom. Operator replenished with paper towels **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. They had improper bleach for sanitizing. Operator went to store and got proper bleach. Operator made sanitizer bucket and tested at 100 PPM. Discussed proper use of 3 compartment sink with operator. **Warning**
22-38-5
Basic - Bathroom located inside establishment not enclosed with self-closing doors. **Warning**
32-04-4
Basic - Cutting boards on prep cooler and prep tables have cut marks and are no longer cleanable. **Warning**
14-09-4
Basic - Dead roaches on premises. 1 dead roach next to dry storage shelf at kitchen entrance 1 dead roach under cooling rack in prep kitchen next to freezers. Operator removed. **Warning**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone and keys stored on top of prep cooler on cook line **Warning**
40-06-5
Basic - Exterior screen door is kept open during operation, but has a gap at the threshold that opens to the outside. Vermin present. **Warning**
35B-01-4
Basic - Food stored on floor. -bag of carrots stored on walk in cooler floor Operator moved off floor **Corrected On-Site** **Warning**
08B-38-4
Basic - Grease buildup on hood ventilation system over cook line. **Warning**
36-68-5
Basic - No hot running water at mop sink. **Warning**
27-10-4
Basic - Working containers of food removed from original container not identified by common name. -container of flour not labeled. Operator labeled. **Corrected On-Site** **Warning**
02D-01-5
14
Mar 14, 2025
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began cooking without washing hands when entering cook line.
12A-16-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched shirt and continued to engage in cooking without washing hands.
12A-28-4
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 beef in stand up freezer. Manager separated items properly. **Corrected On-Site**
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cuttings boards stained. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand sink next to back door. Manager replaced paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at hand sink next to back door. Manager refilled soap. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles made more then 24 hours no date marking. Employee dated items. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Current Hotel and Restaurant license not displayed. Displayed 2-1-2025
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Sleeping cot in dining room separated by partial wall, area not fully enclosed. **Repeat Violation**
43-01-4
35
Nov 4, 2024
Routine - Food
3 critical violations. 4 major violations. 12 minor violations.
View 19 violations
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee washed hands at front counter sink with no paper towels and proceeded to dry hands on clothes
12A-18-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw beef over dumplings in reach in freezer
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken skewers over cooked chicken in cooler at front counter, order corrected **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cook line
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Metal bowl in hand sink at rear of kitchen, removed **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter and rear of kitchen, replaced **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls in walk in cooler not dated, prepared less than 7 days
02C-02-5
Basic - Stored food not covered. Tempura chicken and cabbage in walk in cooler
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled **Repeat Violation**
23-24-4
Basic - Cardboard used to line food-contact shelves. Metal shelves in walk in cooler **Repeat Violation**
14-05-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen **Repeat Violation**
36-37-5
Basic - Cutting board has cut marks and is no longer cleanable. Cook line **Repeat Violation**
14-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between cooler and prep table on cook line
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour, rice and corn starch bins
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs stored in 76F water on cook line, removed **Corrected On-Site**
10-07-4
Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Sleeping cot in dining room separated by partial wall, area not fully enclosed **Corrected On-Site**
43-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. Shell egg trays reused on cook line **Repeat Violation**
25-32-4
23
May 22, 2024
Complaint Full
4 critical violations. 3 major violations. 13 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (55F - Cold Holding); bean sprouts (53F - Cold Holding), prep cooler, moved to walk-in cooler **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Multiple items in to go bags in freezer **Repeat Violation**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef over opened buckets of sauce in walk-in cooler
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. Unpackaged raw chicken over raw beef and seafood in reach in freezer **Repeat Violation**
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cutting board in hand sink at rear of kitchen, removed **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Scoop handle in rice, flour, corn starch and sauce buckets in walk-in
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
23-24-4
Basic - Cardboard used to line food-contact shelves. Metal shelves in walk-in cooler
14-05-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen
36-37-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages over prep cooler on cook line
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint
13-03-4
Basic - Food stored on floor. Box of broccoli on floor of walk-in cooler
08B-38-4
Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Cot set up behind partial wall in dining room, not fully enclosed
43-01-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep cooler on cook line
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
23-03-4
Basic - Reuse of single-service or single-use articles. Shell egg trays reused on cook line
25-32-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
21
Apr 23, 2024
Routine - Food
7 critical violations. 6 major violations. 5 minor violations.
View 18 violations
High Priority - Dented/rusted cans present. See stop sale. 5lbs ground bean sauce, 10 can water chestnuts, 2- 5 lbs oysters sauce.
01B-01-4
High Priority - Nonfood-grade bags used in direct contact with food. Chicken placed in to go bag in stand up freezer.
14-31-5
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 over shrimp in stand up freezer. Manager moved items properly to required cooking temperatures **Corrected On-Site**
08A-17-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked noodles,egg rolls made over 24 hours no date marking in walk-in cooler.
02C-01-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less on cook line. Manager moved eggs to cooler. **Corrected On-Site**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic (80F - Cold Holding) on cook line. Manager moved item to freezer. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (74F - Hot Holding) on cook line. Manager reheated chicken to 180F. **Corrected On-Site**
03B-01-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed operator information
11-03-5
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. Emailed operator information
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cutting board in hand sink. Manager removed items from hand sink. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No soap provided at handwash sinks in kitchen area. Manager refilled soap. **Corrected On-Site**
31B-03-4
Basic - Current Hotel and Restaurant license not displayed. Expired 2-1-2024
50-09-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in Manager removed item **Corrected On-Site**
12B-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken in prep area sink with no running water. Manager placed chicken under running water. **Corrected On-Site**
06-01-5
15
Jan 3, 2024
Routine - Food
1 critical violation. 1 major violation. 13 minor violations.
View 15 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Frozen food in to go bags in freezers **Warning** - From follow-up inspection 2024-01-03: Frozen foods in to go bags in freezers. **Time Extended**
14-31-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers on cook line **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. In walk-in cooler **Repeat Violation** **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
14-05-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door at rear of kitchen **Repeat Violation** **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Cot set up in dining room separated by partial wall and not fully partitioned **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
43-01-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on cook line. Hood filters soiled. Accumulation of grease on side of wok station **Repeat Violation** **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Staff cutting onions without washing first **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
08B-39-4
Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Shell egg trays reused on prep table in kitchen and in walk-in cooler **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
25-32-4
Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
36-50-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves have accumulation of soil residues. **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Multiple bins in dry storage not labeled **Repeat Violation** **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
02D-01-5
41
Oct 24, 2023
Routine - Food
3 critical violations. 4 major violations. 24 minor violations.
View 31 violations
High Priority - Nonfood-grade bags used in direct contact with food. Frozen food in to go bags in freezers **Warning**
14-31-5
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 over raw beef in reach in freezer **Warning**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles (71F - Cold Holding); fried chicken (75F - Cold Holding) cut cabbage (70F - Cold Holding), held less than 4 hours, moved to reach in cooler. Retemp noodles 42F. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cutting board in hand sink at rear of cook line, removed **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - No soap provided at handwash sink. Hand sink at rear of cook line, replaced **Corrected On-Site** **Warning**
31B-03-4
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 certificates expired in September 2023. **Warning**
53B-05-5
Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Cot set up in dining room separated by partial wall and not fully partitioned **Warning**
43-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on cook line. Hood filters soiled. Accumulation of grease on side of wok station **Repeat Violation** **Warning**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Staff cutting onions without washing first **Warning**
08B-39-4
Basic - Reuse of single-service or single-use articles. Shell egg trays reused on prep table in kitchen and in walk-in cooler **Warning**
25-32-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing at room temperature at triple sink **Warning**
06-01-5
Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler **Warning**
36-50-4
Basic - Walk-in cooler shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Multiple bins in dry storage not labeled **Repeat Violation** **Warning**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in flour bin, metal bowl in rice bin **Warning**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers on cook line **Warning**
23-24-4
Basic - Cardboard used to line food-contact shelves. In walk-in cooler **Repeat Violation** **Warning**
14-05-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen **Warning**
36-37-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards **Warning**
14-09-4
Basic - Employee eating in a food preparation or other restricted area. Employee food on prep table at end of cook line
12B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal whole fish stacked on baking sheet above raw chicken in reach in freezer **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone, keys and wallet on top of cooler on cook line **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Male employee on cook line with no hair restraint **Warning**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door at rear of kitchen **Repeat Violation** **Warning**
35B-01-4
Basic - Food stored on floor. Bag of onions on floor of kitchen **Warning**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between cooler and prep table on cook line **Repeat Violation** **Warning**
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in flour bins **Warning**
10-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in bowl of cooked chicken in walk-in cooler **Warning**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 84F water, removed **Corrected On-Site** **Repeat Violation** **Warning**
10-07-4
13
Jun 6, 2023
Routine - Food
3 critical violations. 2 major violations. 4 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
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
22
Feb 21, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Nonfood-grade bags used in direct contact with food. Walk in cooler
14-31-5
Intermediate - Handwash sink not accessible for employee use at all times. Rear kitchen
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. Bags of prepped proteins in freezer and walk in cooler need date marking. Operator stated all meats are prepped and used every 3 days
02C-02-5
Basic - Cardboard used to line food-contact shelves. Walk in cooler
14-05-4
Basic - Food stored on floor. Bucket of sprouts on floor in walk in cooler
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cooks line
10-17-4
61
Oct 18, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
50
Frequently Asked Questions
When was China King last inspected?
The most recent health inspection at China King on file is from Apr 28, 2026. The public record contains 12 inspections in total.
What is the most common violation at China King?
Across the inspection record, “food-contact surface soiled with food debris” has been cited nine times, more than any other issue at China King.
How does China King compare to other restaurants in St. Petersburg?
China King most recently scored 17 out of 100, which is lower than the St. Petersburg average of 77.
Has China King's inspection record improved over time?
Results have been roughly steady. Inspections at China King have averaged around 16 violations per visit across the recent 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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