CHINA KING

Name: CHINA KING
Address: 15924 E HWY 40, SILVER SPRINGS, FL, 34488, US
Rating: 67.9

15924 E HWY 40, SILVER SPRINGS, FL 34488

License #5202917

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

67.9 Grade F / 100

Failing Health Score

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Quick take

CHINA KING in SILVER SPRINGS currently holds an InspectFL Health Score of 67.9 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 25, 2026. Across those visits, inspectors documented 20 total violations — 4 critical, 4 major, 12 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.

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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
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee step outside of the restaurant and when returned started working with food and cleaned containers no hand wash occurred.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach-in cooler at the kitchen entrance, opened bag with raw shrimp stored above opened bags of fries, vegetables and egg rolls.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping on prep tables.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, fresh garlic and oil 78F, per Manager garlic pulled out of walk-in cooler at 11:00, left at room temperature for 4.25 hrs.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one new female employee.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the triple sink area, employees personal purse and jackets stored above seasonings and can products, Manager moved all.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. At the triple sink, tray with raw chicken (37F) thawed at room temperature, Manager moved to walk-in cooler.
[14-01-5] Bowl or other container with no handle used to dispense food. At the dry storage area, bowl no handle inside rice bag.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, pork and teriyaki chicken no date marked, per manager food pulled out of freezer or cooked 03/22/26.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At the end of the cook line, knifes stored between reach-in cooler and prep table.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in coolers and walk-in cooler gaskets soiled. Exterior of wok station and rice warmers soiled with grease and food build up.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, fresh garlic and oil 78F, per Manager garlic pulled out of walk-in cooler at 11:00, left at room temperature for 4.25 hrs. Also, cut cabbage 75F, per manager cabbage pulled out of fridge at 1:00pm. Egg rolls 52F, per manager rolls pulled out from refrigerator approximately 30 minutes prior, Manager placed them back in cooler.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Male employee at the cook line.

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