China King

5334 Little Rd, New Port Richey, FL 34655 · Permanent Food Service · License 6102675

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Sep 29, 2026 (6 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Sep 29 follow-up · 8 other violations

How the score was calculated

Starting score100
Violations at the Sep 23 routine inspection
3 high priority (1 fixed by the Sep 29 follow-up, 2 fixed on the spot), 1 intermediate (fixed on the spot, 1 repeat), 5 basic
-17
Complaint after follow-up on Sep 25, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score71

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

Inspection history

1 inspection · 3 visits

Sep232026

Routine inspection

9 violations found · Inspector came back 2 times

2nd follow-up visitSep 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Operator has ordered new cooler, it will be here tomorrow. All food kept on ice.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitSep 25, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
- 2 High priority
- 1 Basic
What was still cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  raw shrimp 55°F, tofu 51°F raw beef 59°F
  More time given
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Reach in cooler - raw shrimp 55°F, raw beef 59°F, raw chicken 46°F, baby corn 46°F, tofu 51°F. See stop sale
  Administrative complaint
Basic1
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  More time given
Official report, on the Florida DBPR website
First visitSep 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 3 High priority
- 1 Intermediate
- 5 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  raw beef (51°F - Cold Holding); raw chicken (51°F - Cold Holding); tofu (52°F - Cold Holding)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In reach in cooler on cook line - raw beef (51°F - Cold Holding); raw chicken (51°F - Cold Holding); tofu (52°F - Cold Holding)removed from walk in cooler at 11:30, see stop sale canned baby corn (47°F - Cold Holding), moved to walk in cooler
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  In freezer in back of restaurant- tray of raw chicken above cooked pork, operator moved chicken to bottom
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Teal scrubby in hand wash sink by front counter, operator removed
  Fixed on the spotRepeat violation
Basic5
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In bulk salt , operator removed
  Fixed on the spot
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on cook line not keeping food below 50°F. Operator will call for repair
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Towel bucket on cook line 0 ppm, corrected to 50 ppm
  Fixed on the spot
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Gallon jug cut off to use as scoop. Operator discarded
  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.
  phone and ear buds on shelf above lift top cooler, operator moved to front counter
  Fixed on the spot
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.
Stop sale: An order that the food can’t be sold or served.