King Palace Chinese Restaurant
Last inspected: Jan 6, 2026
70
Score
Public records show 11 inspections at King Palace Chinese Restaurant stretching back to 2022. The most recent report on file is from Jan 6, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
“Bowl or other container with no handle used to dispense food” accounts for the largest share of issues, appearing five times across the record.
The city-wide average sits at 79, which King Palace Chinese Restaurant's 70 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
11
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 6, 2026
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken over raw beef. Person in charge moved chicken. **Corrected On-Site**
08A-20-5
Intermediate - Not using sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Establishment was washing and rinsing their dishes by not sanitizing. Set up 3 compartments sink with bleach and it tests at 75ppm. Person in charge re-washed all dishes. **Corrected On-Site**
22-38-5
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop rice and sugar. Person in charge removed cups and discarded. **Corrected On-Site**
14-01-5
Basic - Working containers of food removed from original container not identified by common name. Sugar, corn starch and flour not labeled. Person in charge labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
70
Aug 27, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
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 pork. Person in charge moved chicken to bottom shelf. **Corrected On-Site**
08A-17-6
Basic - Working containers of food removed from original container not identified by common name. Flour not labeled.
02D-01-5
Basic - Wood food-contact surface not properly sealed. Several shelves and step stools are not smooth and easily cleanable.
14-06-4
Basic - Food-contact surface not smooth and easily cleanable. Establishment is using a plastic jug cut in half as a scoop for rice. Addressed and person in charge discarded **Repeat Violation**
14-13-4
74
Feb 18, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
58
Oct 22, 2024
Routine - Food
No violations found.
100
Aug 13, 2024
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on counter; Bean sprouts 79F; ( - Cold Holding) Person in charge stated they were only out 2 hours. Placed back into walk in cooler. Noodles above fill line 48F. Placed inside reach in cooler. **Corrective Action Taken**
03A-02-5
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. Person in charge moved chicken to bottom shelf. **Corrected On-Site** **Repeat Violation**
08A-17-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cut jug used as a scoop. Person in charge discarded. **Corrected On-Site**
14-15-4
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 certificates expired in January 2024. **Warning**
53B-05-5
Basic - Bowl or other container with no handle used to dispense food. To go containers used as scoops in soups, bowls used as scoops in chicken beef. Person in charge removed. **Corrected On-Site** **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. Employee aprons on shelf above flour. Person in charge removed aprons. **Corrected On-Site**
40-06-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle laying in rice. Person in charge removed. **Corrected On-Site**
10-06-5
Basic - Wood food-contact surface not properly sealed. Bottom shelf of table in back needs to be re-sealed.
14-06-4
Basic - Working containers of food removed from original container not identified by common name. Flour not labeled. Person in charge labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
45
Nov 16, 2023
Routine - Food
No violations found.
100
Nov 15, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Used bag was used to line container with fried foods. Person in charge removed bag and washed container. **Corrected On-Site**
14-86-1
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 7 rodent dropping under mop sink, and 11 along back wall of building. **Repeat Violation** **Admin Complaint**
35A-04-4
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, raw pork. Person in charge placed in order. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-17-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at back of kitchen used as dump sink. Person in charge cleaned sink out. **Corrected On-Site**
31A-11-4
Basic - Working containers of food removed from original container not identified by common name. Flour and corn starch not labeled. Person in charge labeled. **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice. Person in charge removed scoop. **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Lots of personal items amongst food items.
40-06-5
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. Person in charge removed scoop. **Corrected On-Site** **Repeat Violation**
10-01-5
47
Sep 14, 2023
Complaint Full
No violations found.
100
Sep 13, 2023
Complaint Full
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Non-Food Contact Surfaces Clean
FL-23
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
30
Jan 31, 2023
Routine - Food
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
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. Missing on garlic in oil. Person in charge time stamped. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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. Establishment does not have a plan to clean up diarrhea/vomiting. Emailed to operator during inspection. **Corrective Action Taken**
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. Emailed to operator during inspection. **Corrective Action Taken**
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 pork no date. Person in charge dated. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Food stored on floor. Soy sauce on floor. Person in charge placed soy on containers **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease dripping from hood.
36-68-5
Basic - In-use knife/knives/scrapers stored in cracks between pieces of equipment. 2 scrapers in between wok and side wall. Person in charge removed. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from cart. Person in charge removed tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled. Person in charge cleaned microwave. **Corrected On-Site**
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. White reach in cooler has food debris inside.
22-16-4
Basic - Bathroom facility not clean. Establishments bathroom has trash overflowing and floor is dirty.
32-07-4
Basic - Bowl or other container with no handle used to dispense food. Cup in soy sauce and sugar. Person in charge removed cups. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cardboard used to line food-contact shelves. Soiled cardboard lining end table on bottom shelf. **Repeat Violation**
14-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. iPad on shelf with single service containers. Person in charge removed. **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Floor throughout establishment is greasy/slippery.
36-73-4
37
Aug 10, 2022
Routine - Food
5 critical violations. 1 major violation. 9 minor violations.
View 15 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In bottom of make 1; ribs 48F, noodles 59F; ( - Cold Holding) in lowboy cooler; Pork, egg roll 82F; ( - Cold Holding) **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over wontons. Person in charge moved chicken to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6.1.22. **Admin Complaint**
50-17-2
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. Missing on garlic in oil. Person in charge time stamped. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter; Eggs 70F; ( - Cold Holding) In bottom of make 1; ribs 48F, noodles 59F; ( - Cold Holding) In lowboy cooler; Pork, egg roll 82F; ( - Cold Holding) **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No cooked food is dated.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop soy sauce. Person in charge removed. **Corrected On-Site**
14-01-5
Basic - Cardboard used to line food-contact shelves. Soiled cardboard lining food contact shelves in back of kitchen. **Repeat Violation** **Admin Complaint**
14-05-4
Basic - Floor not cleaned when the least amount of food is exposed. Grease on floor behind fryers and cookline.
36-01-4
Basic - Food storage container/container lid cracked or broken.
14-38-4
Basic - Food stored on floor. Container of soy on floor in kitchen. **Repeat Violation** **Admin Complaint**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Hanging from cart in front of woks.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled with grease. **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. Establishment is re-using plastic jug cut in 1/2 as scoop.. Re-using plastic containers to put food into.
25-32-4
Basic - Working containers of food removed from original container not identified by common name. Corn starch not labeled. Person in charge labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
27
Frequently Asked Questions
When was King Palace Chinese Restaurant last inspected?
The most recent health inspection at King Palace Chinese Restaurant on file is from Jan 6, 2026. The public record contains 11 inspections in total.
What is the most common violation at King Palace Chinese Restaurant?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited five times, more than any other issue at King Palace Chinese Restaurant.
How does King Palace Chinese Restaurant compare to other restaurants in Palm Coast?
King Palace Chinese Restaurant most recently scored 70 out of 100, which is lower than the Palm Coast average of 79.
Has King Palace Chinese Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at King Palace Chinese Restaurant have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at King Palace Chinese Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is King Palace Chinese Restaurant inspected?
Based on the inspection history on file, King Palace Chinese Restaurant is inspected around three times per year on average.
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