China King
9394 Oakhurst Rd, Seminole, FL 33776 · Permanent Food Service · License 6215127
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection1 high priority (no follow-up needed), 1 intermediate, 14 basic (3 repeats); basic violations cost 12 at most-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 29, 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.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
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.
Unpackaged raw chicken over unpackaged raw beef in reach in freezer
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Tray of raw beef on top of hand sink next to three comp
Basic14
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw chicken thawing at room temperature in three compartment sink
Repeat violation
Code 08, Food protection and cross-contamination: Stored food not covered.
Multiple containers of food uncovered in walk in cooler due
Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
Reach in freezer in dining room not secured when not in use
Code 10, In-use utensils properly stored: 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 corn starch bin
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Repeat violation
Hood filter missing from automatic fire suppression/exhaust system.
Several filters removed from hood suppression system over woks with active cooking observed
Uncleanable knife block in use to store knives.
Knives stored in wood knife block under prep table in kitchen
Ice buildup in reach-in freezer and/or walk-in freezer.
White reach in freezer with heavy ice build up
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Under wood cutting board on prep table
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
White reach in freezer next to walk in heavily soiled
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Cooler/freezer handles soiled
Code 32, Restrooms: A minimum of one bathroom facility is not available for public use.
Only restroom with posted sign (out of service". Per staff restroom is properly functioning, sign is to deter customer use
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Accumulation of grease under fryers
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Repeat violation
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.