China King

3163 Curlew Rd Ste 3, Oldsmar, FL 34677 · Permanent Food Service · License 6215903

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Sep 11, 2026 (8 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 11 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot, 2 repeats), 3 intermediate (1 fixed on the spot), 6 basic (3 repeats)
-30
Safety score70

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

Inspection history

1 inspection · 1 visit

Sep112026

Routine inspection

12 violations found

First visitSep 11, 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.
12 violations found:
- 3 High priority
- 3 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  won ton (75°F - held on the counter); chicken wings (51°F - held on counter). Operator iced down placed in cooler.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Menus being used to line food contact surfaces.
  Repeat violation
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  WD40 on shelf near food and single service disposable products. OTC medicine stored on upper shelf of prep table. Both items removed during inspection.
  Fixed on the spot
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Reach in cooler-fried chicken Walk in cooler- fried chicken, egg rolls, cooked pork, won ton. Operator was able to determine the prep date and dated items during inspection
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Bus tubs holding cut broccoli heavily soiled. Discussed the need to keep all food contact surfaces clean.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towel at hand wash sink behind front counter. Discussed the need to keep hand wash sinks stocked with paper towels
Basic6
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Squeeze bottles containing food removed from the original container not label with common name on cook line.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Walk in cooler- cooked chicken, won ton, egg rolls,prepared onions. Discussed the need to cover or protect all foods in walk in cooler.
  Repeat violation
  Food stored on floor.
  Fryer oil boxes stored on floor in dry storage. Discussed the need to store all food a minimum of 6 inches off the floor.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Open employee beverage on prep table . Beverage removed during inspection.
  Fixed on the spotRepeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Cook no hair restraint, discussed the importance of of hair restraints
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
  Cardboard lining bottom shelf of prep table holding clean equipment.
  Repeat violation
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.