East King Chinese Restaurant

4867 E Irlo Bronson Memorial Hwy, St. Cloud, FL 34771 · Permanent Food Service · License 5910356

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Sep 21, 2026 (7 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Sep 21 routine inspection
1 high priority (no follow-up needed, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 6 basic (2 repeats)
-19
Safety score81

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep212026

Routine inspection

9 violations found

First visitSep 21, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
- 1 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shelled eggs over sauce in reach in cooler under cookline make table Raw chicken and beef over cooked chicken and sauces in walk in cooler
  Repeat violation
Intermediate2
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  For cut cabbage & bean sprouts at end of cookline
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Bowl inside of cookline handwashing sink - operator removed Pan inside of handwashing sink in prep area
  Fixed on the spotRepeat violation
Basic6
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Chest freezer and reach in freezer next to it by dry storage
  Repeat violation
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  One on prep table across from three compartment sink
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Walk in cooler fan covers
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  Hood over cookline
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Cell phone on prep table across from three compartment sink
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.