China King
9940 Belvedere Rd Unit D, Royal Palm Beach, FL 33411 · Permanent Food Service · License 6019339
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection3 high priority (2 fixed by the Jul 28 follow-up, 1 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot, 1 repeat), 5 basic-19
- Administrative complaint on Jul 27, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score69
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line flip top cooler, raw shrimp (51°F - Cold Holding); Raw chicken (51°F - Cold Holding); Baby corn (51°F - Cold Holding); raw pork (49°F - Cold Holding) not prepared or portioned today. Operator stated items held in cooler approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed ice onto items to quick chill. At walk in cooler, cooked egg rolls (46°F - Cold Holding); cooked chicken (54°F - Cold Holding); raw chicken skewers (46°F - Cold Holding); cooked ribs (49°F - Cold Holding); cooked chicken wings (46°F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler overnight, exceeding 6 hours. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
At walk in cooler, raw chicken stored over cooked pork. Advised operator of proper storage. Operator stored correctly.
Fixed on the spotRepeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. At kitchen, cutting board not properly sanitized between uses. Advised operator to not use cutting board until properly wash, rinsed, and sanitized.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
At kitchen, designated hand sink near cook line used for other purposes as evident by utensil inside sink. Operator removed.
Fixed on the spotRepeat violationAdministrative complaint
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
At kitchen, raw shrimp thawing in standing water. Operator placed raw shrimp under continuous running water.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
At kitchen, bucket of raw shrimp on floor. Operator corrected.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
At cook line, in use utensils stored in standing water 93°F. Operator removed utensils.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Opened employee beverage stored in cooler with customer foods. Operator removed.
Fixed on the spot
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.
At cook line, employee cell phone stored over prep table. Operator removed.
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.