China King
3801 W Lake Mary Blvd Ste 133, Lake Mary, FL 32746 · Permanent Food Service · License 6902894
What drove the grade
Handwash sink not accessible for employee use at all times.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection1 intermediate, 7 basic-10
- Safety score90
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 20, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
- hand wash sink near back door blocked by bag of cabbage, and other food buckets
Basic7
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
- cooler at front
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.
- bulk flour
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
- exterior bulk dry foods - base unit of meat slicer - bottom shelf of rice cooker stand
Code 33, Garbage and refuse: Storage area not maintained clean and organized.
- storage room back of building
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
- back door
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
- below woks and fryers
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.
- cellphone on shelf at cookline
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.