CHINA KING

Name: CHINA KING
Address: 9394 OAKHURST RD, SEMINOLE, FL, 33776, US
Rating: 0

9394 OAKHURST RD, SEMINOLE, FL 33776

License #6215127

🥡 Chinese ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 29, 2026 · 16 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHINA KING in SEMINOLE currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 29, 2026. Across those visits, inspectors documented 137 total violations — 21 critical, 20 major, 96 minor.

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Record snapshot

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Inspections on file

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The latest inspection on October 29, 2026 shows 16 observation rows: 1 critical, 1 major, and 14 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

137

Coverage note

Inspector notes linked where available

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CHINA KING has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[08A-02-6] 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
[10-01-5] 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
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. White reach in freezer with heavy ice build up
[14-55-4] Uncleanable knife block in use to store knives. Knives stored in wood knife block under prep table in kitchen
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[08B-12-5] Stored food not covered. Multiple containers of food uncovered in walk in cooler due
[31A-09-4] Handwash sink not accessible for employee use at all times. Tray of raw beef on top of hand sink next to three comp
[32-09-5] 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
[36-73-4] Floor soiled/has accumulation of debris. Accumulation of grease under fryers
[50-09-4] Current Hotel and Restaurant license not displayed.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler/freezer handles soiled
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing at room temperature in three compartment sink
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezer in dining room not secured when not in use
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Under wood cutting board on prep table
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. White reach in freezer next to walk in heavily soiled
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Several filters removed from hood suppression system over woks with active cooking observed

Disposition: Met Inspection Standards
[50-09-4] Current Hotel and Restaurant license not displayed.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler and freezer handles soiled
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. All hood filters removed from cook line for cleaning
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[10-01-5] 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 flour bin
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Fire suppression pipes over cook line heavily soiled in grease
[22-16-4] Reach-in cooler/freezer interior/shelves have accumulation of soil residues.
[25-32-4] Reuse of single-service or single-use articles. Metal cans reused to store food in coolers. Plastic jugs cut and reused as scoops
[08B-12-5] Stored food not covered. Several items uncovered in walk in cooler
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Pork thawing on prep table at room temperature
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cut cabbage in walk in cooler
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. In mop sink
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Under triple sink
[08B-02-4] Displayed food not properly protected from contamination. Staff observed cleaning snap peas on dining room tables next to customers ordering at counter with no protection from possible contamination
[14-31-5] Nonfood-grade bags used in direct contact with food. Food stored in rice bags in chest freezer
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Uncovered raw chicken over uncovered raw beef in walk in cooler
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Individually packaged dumplings in walk in cooler not dated
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards heavily stained on cook line
[31B-03-4] No soap provided at handwash sink. Hand sink on cook line, replaced
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. ServSafe certificates reused for recertification of staff by erasing and changing completion dates

Disposition: Warning Issued
[23-03-4] Walk in cooler shelves heavily soiled . Reviewed with manager - faucet , hot and cold water knobs and inside handwash sink heavily soiled at cook line. - reach in cooler gaskets heavily soiled Reviewed with manager
[32-09-4] A minimum of one bathroom facility is not available for public use. Out of order sign posted . Manager stated bathroom was not for customer use. Explained to operator bathroom must be available to customers . Manager removed sign .
[14-05-4] Cardboard used to line food-contact shelves in refrigerator opposite fryers
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Reviewed with manager . Manager set up triple sink correctly
[21-04-4] In-use wet wiping cloth/towel used under cutting board in food prep area . Reviewed with manager . Manger removed towel
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers opposite fryers Reviewed with manager
[29-12-4] Plumbing fixture ( faucet at cook line hand wash sink )not easily cleanable - damaged . Reviewed with manager .
[22-16-4] Reach-in cooler and freezer interior/shelves have accumulation of soil residues. Reviewed with manager
[08B-12-5] Stored food ( cut peeled onions, cut celery , cooked chicken , cooked pork ) not covered. Reviewed with manager
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses in front counter and food prep area . Reviewed with manager
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing bowl and missing rinse and sanitize steps at triple sink . Reviewed with manager . Manager set up triple sink and bowls cleaned properly
[14-31-5] Nonfood-grade bags used in direct contact with food in freezer chest in back kitchen. Reviewed with manager
[08A-05-6] Raw animal food ( raw chicken, raw beef ) stored over/not properly separated from ready-to-eat food ( cut celery ) on shelf in walk in cooler . Reviewed with manager . Manager rearranged food
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw pork in freezer opposite fryer . Reviewed with manager . Manager rearranged food
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg rolls 47 F , raw beef 45 F, raw chicken 46 F in walk in cooler . Manager adjust the walk in cooler temperatures to a colder setting . Reviewed calibration of thermometer and use of the thermometer monitor food temperatures .
[41-10-4] Toxic substance/chemical improperly ( silicone , cleaner) stored next to Togo containers in front counter area . Reviewed with manager . Manager relocated items
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee washing dishes at triple sink unaware of wash, rinse, sanitize and air dry steps . Reviewed with employee proper set up of triple sink. Employee properly set up triple sink with direction .
[31A-09-4] Handwash sink not accessible for employee use at all times due to buckets and sprayer stored in front of hand wash sink at cook line . Meat grinder in front of hand wash sink in food preparation area. Reviewed with manager hand wash sinks must be accessible at all times. Manager relocated items .
[31B-03-4] No soap provided at handwash sink in food prep area . Manager placed soap at hand wash sink . Reviewed with manager hand wash sinks must be stocked at all times

Disposition: Warning Issued
[14-09-4] All cutting boards in kitchen has cut marks and is no longer cleanable.
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. From dry-storage shelf a. Three #10 cans of bamboo shoots
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employee phones and wallet stored above prep table.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-11-5] Equipment in poor repair. Bottom shelf of prep table next to three-compartment sink is rusted.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system.
[14-69-4] Ice buildup in both reach-in freezers in kitchen.
[33-38-4] No waste receptacle installed at handwash sink on cooks line provided with disposable towels.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler doors soiled with mold-like substance.
[32-24-4] Operator does not permit customers to use bathroom.
[22-16-4] Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.
[14-33-4] Reach-in cooler on cooks line shelves with rust that has pitted the surface.
[14-20-4] Ripped/worn tin foil used as shelf cover on bottom shelf of prep table on cooks line.
[25-22-4] Single-service articles stored next to handwash/food preparation sink exposed to splash. Single-serve lids stored next to hand wash sink on cooks line exposed to splash. Operator moved items.
[08B-12-5] Stored food not covered. Bag of cornstarch not covered in kitchen next to three-compartment sink. Walk-in cooler. a. Three containers of pork egg rolls b. Multiple containers of vegetables c. Pan of broth
[14-55-4] Uncleanable knife block on prep table in use to store knives.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[14-06-4] Wood food-contact surface not properly sealed. Wood cutting board on top of prep table is cracked.
[01B-01-4] Dented/rusted cans present. See stop sale. From dry-storage shelf a. Three #10 cans of bamboo shoots
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee removed raw cracked shell eggs from walk-in cooler, then engage in food preparation without washing hands. Discussed with operator proper hand-hygiene techniques.
[14-31-5] Nonfood-grade bags used in direct contact with food. Thank you bags used to stored pork in reach-in freezer.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Pan of raw chicken stored over pan of raw beef in upright freezer near walk-in cooler.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Two raw shell eggs are cracked in walk-in cooler. Operator discarded eggs. Stop sale not warranted.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table 2:17pm walk-in cooler at 2:30pm Operator placed ice on items re temp at 3:00pm a. cut cabbage (56F - Cold Holding) 49f b. cooked rice 90F (83f) cold holding c. cooked pork (47F - Cold Holding); 43f d. cooked pork egg rolls (47F - Cold Holding) 43f
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Will email DBPR Form 5030-165. Big 6 Foodborne illnesses.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events.
[31A-09-4] Handwash sink not accessible for employee use at all times. Floor meat grinder stored in front of hand wash sink next to three-compartment sink,
[31A-11-4] Handwash sink used for purposes other than handwashing. Pan of raw chicken stored on top of hand wash sink bowl next to three-compartment sink.
[31B-03-4] No soap provided at handwash sink next to three-compartment sink. Employee provided hand soap.
[53A-15-4] Person in charge unable to answer basic questions about allergens. Will email DBPR Form 5030-038. Eight major allergens.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in cooler prepared more than 24 hours. a. Containers of Pork egg rolls b. Bags of cooked pork Will email DBPR Form 5030-049. Date Marking.