East King Chinese Restaurant
Last inspected: Mar 16, 2026
41
Score
The health department has logged 11 inspections at East King Chinese Restaurant, the earliest from 2022. East King Chinese Restaurant was last inspected on Mar 16, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have been trending down, averaging around six violations across recent inspections versus roughly 11 violations before.
“No soap provided at handwash sink” comes up most often, recorded two times in the inspection record.
East King Chinese Restaurant's latest score of 41 falls below the St. Cloud average of 84. This restaurant has more on its record than most do.
11
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Mar 16, 2026
Complaint Full
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
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
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
41
Mar 5, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
64
Dec 10, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauces in reach in cooler underneath second make table on cookline Raw shell eggs over bok choy, raw beef and chicken over sauces, raw ribs over green onions in walk in cooler Emailed operator safe storage handout **Repeat Violation** **Warning** - From follow-up inspection 2025-12-10: **Time Extended**
08A-05-6
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Several equipment pieces throughout **Warning** - From follow-up inspection 2025-12-10: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on front prep table on cookline Operator removed **Corrected On-Site** **Warning** - From follow-up inspection 2025-12-10: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Food stored on floor. Several food cases on floor by back door Oil on floor at end of cookline Bucket of bean sprouts in walk in cooler **Repeat Violation** **Warning** - From follow-up inspection 2025-12-10: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer near dry storage **Repeat Violation** **Warning** - From follow-up inspection 2025-12-10: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Stored food not covered. Several containers of raw meat in walk in cooler Cut onions in walk in cooler **Repeat Violation** **Warning** - From follow-up inspection 2025-12-10: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several equipment gaskets throughout Fan covers in walk in cooler Hood vents over cookline **Repeat Violation** **Warning** - From follow-up inspection 2025-12-10: **Time Extended**
23-03-4
64
Oct 6, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
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
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
39
May 1, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over peeled onions Raw pork over onion Raw shell eggs over sauce in bucket In walk in cooler
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts temping at 68F per operator had it on counter top while making orders.Operator placed in reach in cooler for temperature recovery **Corrective Action Taken**
03A-02-5
Intermediate - No soap provided at handwash sink. No soap at hand washing sink by triple sink
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cut cabbage,emailed time plan
03F-10-5
Basic - Stored food not covered. Throughout facility
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls located behind water heater and mop sink
36-27-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler and prep area
08B-49-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Frame around exit door left bottom side at back of kitchen
35B-01-4
Basic - Food stored on floor. Case of raw chicken stored on floor by triple sink
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in chest freezer and reach in freezer
14-69-4
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 direct contact with uncooked rice **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler and ceiling in walk in cooler
23-03-4
41
Dec 9, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Fried wontons in bus tub lined with paper towel - From follow-up inspection 2024-12-09: **Time Extended**
14-86-1
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw frozen chicken skewers stored over noodles in reach in freezer Raw chicken stored over pork at walk in cooler Raw chicken stored over raw beef at walk in cooler Raw shell eggs stored over sauces at walk in cooler - From follow-up inspection 2024-12-09: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table - From follow-up inspection 2024-12-09: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Hand wash sink by triple sink - From follow-up inspection 2024-12-09: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Stored food not covered. Cut vegetables,pork,chicken,beef and sauces in walk in cooler not covered - From follow-up inspection 2024-12-09: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler stored with food with food that is served to the public - From follow-up inspection 2024-12-09: **Time Extended**
08B-49-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Frame of screen door has a gap on bottom left - From follow-up inspection 2024-12-09: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer and chest freezer - From follow-up inspection 2024-12-09: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust build up on fans at walk in cooler - From follow-up inspection 2024-12-09: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. By triple sink and water heater - From follow-up inspection 2024-12-09: **Time Extended**
36-27-5
45
Nov 13, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
35
Mar 21, 2024
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
39
Oct 5, 2023
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over washed onions walk in cooler **Corrected On-Site**
08A-05-6
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. General chicken operator forgot to time mark educated operator Inspector gave copy of time plan **Corrected On-Site**
03F-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. **Corrective Action Taken** **Repeat Violation**
11-27-4
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. Inspector provided form **Corrective Action Taken** **Repeat Violation**
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. Cooked chicken and pork walk in cooler
02C-02-5
Basic - Ceiling tile missing.
36-36-4
Basic - Light not functioning. Hood fan
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table Hood filters
23-03-4
Basic - Single-service articles improperly stored. Not inverted **Corrected On-Site**
25-05-4
Basic - Stored food not covered. Rice bags open **Corrected On-Site**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Corn starch. And msg **Corrected On-Site**
02D-01-5
39
Feb 8, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Foods stored in t-shirt Bads in freezer.
14-15-4
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Dishes piled in handwash sink at 3 bin sink area.
31A-09-4
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.
11-26-1
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - A minimum of one bathroom facility is not available for public use. Facility is licensed as a seating restaurant. Although they have removed tables and chairs they need to have a public restroom. If you no longer want to offer seating, you must relicense as such but a restroom still needs to be accessible.
32-09-4
Basic - Bowl or other container with no handle used to dispense food. Take out soup bowl in powder like substance at cookline. **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled.
23-24-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No container installed for catching grease from hood drip tray. Tray is in place but no catchment for runoff grease.
14-73-4
47
Sep 14, 2022
Routine - Food
2 critical violations. 3 major violations. 11 minor violations.
View 16 violations
High Priority - Dented/rusted cans present. See stop sale. Double black soy sauce-KOON CHUN- 60 fl oz APPLESAUCE-WHITEHOUSE-6 lbs 12 oz
01B-01-4
High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Various counter tops, shelving and tables need deep cleaning.
22-11-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Woman's restroom.
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rice pots on cookline soiled. Brown rice pot in particular heavily soiled with blackened starch like substance gasket and pot.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. When enter facility I observed things piled in front of cookline hand wash sink.
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Equipment in poor repair. Upright freezer gasket in poor repair.
14-11-5
Basic - Floor soiled/has accumulation of debris. Floor under cookline soiled with old food and grease.
36-73-4
Basic - Food stored on floor. Several bags of dry goods on floor in back of facility. One open, one not open. **Repeat Violation**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Time/temperature control for safety food thawed in an improper manner.shrimp thawing in ambient air,
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
32
Frequently Asked Questions
When was East King Chinese Restaurant last inspected?
The most recent health inspection at East King Chinese Restaurant on file is from Mar 16, 2026. The public record contains 11 inspections in total.
What is the most common violation at East King Chinese Restaurant?
Across the inspection record, “no soap provided at handwash sink” has been cited two times, more than any other issue at East King Chinese Restaurant.
How does East King Chinese Restaurant compare to other restaurants in St. Cloud?
East King Chinese Restaurant most recently scored 41 out of 100, which is lower than the St. Cloud average of 84.
Has East King Chinese Restaurant's inspection record improved over time?
Yes. Recent inspections at East King Chinese Restaurant have averaged around six violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at East King Chinese Restaurant 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 East King Chinese Restaurant inspected?
Based on the inspection history on file, East King Chinese Restaurant is inspected around three times per year on average.
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