China King
Last inspected: Apr 23, 2026
19
Score
The health department has logged eight inspections at China King, the earliest from 2022. The newest entry in the record is dated Apr 23, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up more issues than earlier ones, averaging around 14 violations lately compared to roughly nine violations before.
“Nonfood-grade bags used in direct contact with food” accounts for the largest share of issues, appearing five times across the record.
China King's latest score of 19 falls below the Yulee average of 71. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
6
Critical latest
1
Major latest
13
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
6 critical violations. 1 major violation. 13 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In stand up reach in cooler to right when entering kitchen, cooked pork (44F - Cold Holding); raw chicken (48F - Cold Holding). Operator stated chicken and pork has been in cooler since yesterday. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In stand up reach in cooler to right when entering kitchen, cooked pork (44F - Cold Holding); raw chicken (48F - Cold Holding). Operator stated chicken and pork has been in cooler since yesterday. See stop sale.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in freezer on speed rack, raw beef stored in sheet trays above uncovered prepped cheese wontons. Also, in walk-in cooler plastic tub of raw chicken stored on top of plastic tub of raw beef. Operator switched items. **Corrective Action Taken**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer cheese wontons stored in plastic to go bags. **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Live, small flying insects found. Observed two live flying insects in mop sink.
35A-02-7
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. On crash cart on cook line, can of raw shelled eggs held on time as a public health control with no date mark. **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In prep area, brown rice (135F - Cooling @ 1 hour, 108F @ 1.5 hours). Brown rice is in large metal pot with metal tray covering pot. Operator stated he will put in walk-in cooler to cool faster. **Corrective Action Taken**
03D-15-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At front counter, Sanitizer Bucket (Chlorine 0ppm). Employee added more bleach and rechecked at 100ppm. **Corrected On-Site**
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen near three compartment sink, sanitizer bucket stored on floor.
21-38-4
Basic - Cardboard used to line nonfood-contact shelves. On bottom shelf of prep table in back kitchen, soiled cardboard in shelf.
14-45-4
Basic - Covered waste receptacle not provided in women's bathroom. In unisex bathroom, no covered trash can. **Repeat Violation**
32-12-6
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door kept open. Screen door with gap at bottom and not self closing or tight fitting when closed.
35B-01-4
Basic - Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under wok station/fryers soiled with grease and food debris. Also, floor under reach in cooler and reach in freezer on cook line soiled with food debris. Also, floor under prep sink soiled with food debris. Also, ceiling vents in restroom soiled with dust build up. Also, floor in dry storage soiled with debris/food debris. **Repeat Violation**
36-73-4
Basic - Food stored on floor. In prep area, white bucket of soup base on floor. Also, near three compartment sink, white bucket of noodles stored on floor. Also, on cook line, white bucket of oil on floor. Also, multiple cases of raw chicken on floor in walk-in freezer. **Repeat Violation**
08B-38-4
Basic - Missing drain plug at dumpster. On shared dumpster.
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line soiled with grease build up. Also, interior shelf under soup warmer soiled with food debris. Also, mop sink heavily soiled with build up. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. On shared dumpster, lid open.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of stand up reach in cooler to right when entering kitchen soiled with food debris.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. On top shelf of cook line, stack of to go bowls and to go lids not inverted. Operator filled over. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. On back dry storage shelf, container of flour stored with no lid. Operator wrapped with plastic wrap. **Corrected On-Site** **Repeat Violation**
08B-12-5
19
Sep 22, 2025
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine +200ppm) next to triple sink. Test strip turned dark purple, exceeding maximum concentration allowed. Operator added more water to dilute solution. Retested at 100ppm. **Corrected On-Site**
41-27-4
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. Items used for TPHC on cook line, chicken, spring roles not marked according to paperwork, operator stated items placed on time when they opened at 11a. discussed with Operator the option to use specific times of day vs labeling of tray. Operator placed specific times on TPHC paperwork **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp in reach in cooler on food prep line was at 57, observed operator place it in walk I'm cooler to chill after 30 minutes took a re temp and it was at 55 Cooked pork on cook line was at 46F took a 2nd temp an hour later it was at 43F **Corrected On-Site**
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Crab rations in direct contact with a non food grade bag in reach in freezer. Discussed with operator. Also, cooked chicken next to fryers stored in direct contact of cardboard box.
14-86-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on Reach in cooler across from wok station and portable cutting board in prep area soiled/ stained.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash station above the prep line. Operator placed roll of paper towels at hand wash sink. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sink at front counter. Operator placed soap at hand wash sink. **Corrected On-Site**
31B-03-4
Basic - Covered waste receptacle not provided in unisex bathroom. **Repeat Violation**
32-12-6
Basic - Floor soiled/has accumulation of debris. Floor in in walk-in cooler under shelves soiled. Also, floor under and around fryers on cook line soiled. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Bottle of cooking oil on floor in front of food on cook line Cooking oil on floor in kitchen area Multiple boxes of food on floor in freezer area Plastic bucket of carrots on floor in walk in cooler Operator removed oil from the floor **Corrective Action Taken** **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Utensils handles found laying in food In the ice tray, sugar and rice bins
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of multiple pieces of equipment on cook line, prep area and storage area soiled. Also, exterior and handles of some of the white bins containing rice soiled. Also, exterior of lid and handle of rice cooker soiled. Also, filters in hood above fryers and wok station soiled. **Repeat Violation**
23-03-4
Basic - Stored food not covered. Container of batter found on a shelf with items above it in the back food storage area **Corrected On-Site**
08B-12-5
30
Feb 19, 2025
Routine - Food
9 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
61
Oct 7, 2024
Routine - Food
1 critical violation. 2 major violations. 11 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In stand up white freezer across from fryers, opened raw shrimp stored over ready to eat french fries. Items moved and stored correctly. **Corrected On-Site**
08A-02-6
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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). **Corrective Action Taken**
11-27-4
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. Some employee training records are expired.
53B-14-5
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under triple sink in kitchen. Floor in walk in cooler. Floor in walk in freezer. Wall under triple sink in kitchen.
36-73-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in middle of kitchen. Water removed. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Current Hotel and Restaurant license not displayed. Current license displayed expired 06/01/2024. Operator showed new license on phone and will post. **Corrective Action Taken**
50-09-4
Basic - Covered waste receptacle not provided in women's bathroom. Missing in unisex restroom in dining area.
32-12-5
Basic - Cardboard used to line nonfood-contact shelves. Multiple shelves in kitchen are lined with cardboard.
14-45-4
Basic - Time/temperature control for safety food thawed in an improper manner. In triple sink in kitchen, employee thawing chicken in standing water. Operator turned on water to run. **Corrected On-Site**
06-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket by front counter tested 0ppm. Chlorine added and retested 100ppm. **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Bulk white container of sugar in dry storage. Container labeled. **Corrected On-Site**
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets for reach in coolers. Mop sink. Exterior of rice cookers.
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. Multiple scoop handles sitting in bulk sugar containers.
10-01-5
Basic - Food stored on floor. Container of oil by cook line. Sauces in dry food storage area. Fish in walk in freezer. **Repeat Violation**
08B-38-4
41
Feb 21, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Nonfood-grade bags used in direct contact with food. Krab ragoons in clear smiling face bags in walk in freezer
14-31-5
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. Egg roll, general chicken and sour chicken. Placed on time **Corrective Action Taken**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Used to store bucket in hand sink moved **Corrected On-Site**
31A-11-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between cooler and prep table
10-17-4
Basic - Food not stored at least 6 inches off of the floor. Cases of Wonton skin on Walk in freezer floor
08B-47-4
Basic - Employee preparing food in customer section of dining area. Peas being prepped in dinning room
08B-48-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple personal drinks on prep tables
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. In bbq sauce in walk in cooler
14-01-5
52
Jul 7, 2023
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Nonfood-grade bags used in direct contact with food. In freezer krab ragoons in shopping no. Food grade bags
14-31-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shelled eggs over mushrooms moved **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. On egg rolls and on chicken, placed on time **Corrected On-Site**
03F-02-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Stored between cooler and steamer, removed **Corrected On-Site**
10-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple personal drinks **Corrected On-Site**
12B-07-4
58
Dec 22, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Nonfood-grade bags used in direct contact with food. Crab Rangoon in smiley face bag. In reach in freezer
14-31-5
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. Egg rolls and chicken, states just placed out
03F-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noddles and chicken in walk in cooler
02C-02-5
Basic - Food not stored at least 6 inches off of the floor. In walk in freezer floor cases of chicken
08B-47-4
Basic - Time/temperature control for safety food thawed in an improper manner. Wings in standing water to thaw, shrimp in standing g water to thaw,
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Large white container with white substance inside Employee Labeled **Corrected On-Site**
02D-01-5
58
Jul 20, 2022
Routine - Food
1 critical violation. 5 major violations. 3 minor violations.
View 9 violations
High Priority - Nonfood-grade bags used in direct contact with food. Crab wontons in smiley face shopping bags In freezer
14-31-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in glass cooler cooked previous day, no dat marking
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of defector in ice machine
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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. Cooked pork in walk in cooler, cooked 3 days ago than frozen than pulled to thaw in walk in cooler
02C-04-5
Intermediate - Packaged food not labeled as specified by law. White containers with white substances inside, sugar, corn starch and flour
02D-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler
36-34-5
Basic - Employee eating in a food preparation or other restricted area. Personal food on back prep area where Togo containers are stored. Moved **Corrected On-Site**
12B-02-4
Basic - Food not stored at least 6 inches off of the floor. Walk in freezer packs of chicken on floor Walk in cooler bucket of chicken wings In kitchen containers of oil
08B-47-4
45
Frequently Asked Questions
When was China King last inspected?
The most recent health inspection at China King on file is from Apr 23, 2026. The public record contains eight inspections in total.
What is the most common violation at China King?
Across the inspection record, “nonfood-grade bags used in direct contact with food” has been cited five times, more than any other issue at China King.
How does China King compare to other restaurants in Yulee?
China King most recently scored 19 out of 100, which is lower than the Yulee average of 71.
Has China King's inspection record improved over time?
No. Recent inspections at China King have averaged around 14 violations per visit, up from roughly nine 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 two times per year on average.
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