CHINA KING

Name: CHINA KING
Address: 9394 OAKHURST RD, SEMINOLE, FL, 33776, US
Rating: 66.5

9394 OAKHURST RD, SEMINOLE, FL 33776

License #6215127

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

66.5 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

CHINA KING in SEMINOLE currently holds an InspectFL Health Score of 66.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 16, 2026. Across those visits, inspectors documented 29 total violations — 4 critical, 6 major, 19 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*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.

Inspection Completed - No Further Action
[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
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Pork thawing on prep table at room temperature
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Under triple sink
[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
[31B-03-4] No soap provided at handwash sink. Hand sink on cook line, replaced
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. In mop sink
[50-09-4] Current Hotel and Restaurant license not displayed.
[22-16-4] Reach-in cooler/freezer interior/shelves have accumulation of soil residues.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[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
[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
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. All hood filters removed from cook line for cleaning
[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
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler and freezer handles soiled
[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
[14-31-5] Nonfood-grade bags used in direct contact with food. Food stored in rice bags in chest freezer

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse