CHINA KING

Name: CHINA KING
Address: 6816 22ND AVE N, ST. PETERSBURG, FL, 33710, US
Rating: 54.3

6816 22ND AVE N, ST. PETERSBURG, FL 33710

License #6215740

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

54.3 Grade F / 100

Failing Health Score

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Quick take

CHINA KING in ST. PETERSBURG currently holds an InspectFL Health Score of 54.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 28, 2026. Across those visits, inspectors documented 34 total violations — 11 critical, 12 major, 11 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.

Administrative complaint recommended
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Fried chicken (84F - Cooling) cooked at 10 AM, temperature taken at 2:45PM. Stop Sale issued.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touched fried chicken in walk in cooler with bare hands.
[21-11-4] Sanitizing solution for wiping cloths not free of food debris and visible soil. Operator remade solution
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hot water turned off in restroom. Water temped 77F. Operator turned hot water back on, water temped at 100F.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) Operator remade and tested at 50PPM.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -cutting boards on cookline are grooved
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. -operator washed hands in prep sink Washed hands in hand wash sink afterward.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fried chicken (84F - Cooling) cooked at 10 AM, temperature taken at 2:45PM. Stop Sale issued.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken and raw beef out of original packaging stored above noodles and vegetable spring rolls in reach in freezer across from 3 compartment sink. Operator moved raw meats to store below ready to eat foods
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink near kitchen exit. Operator refilled paper towels.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting boards on cookline.
[02D-01-5] Working containers of food removed from original container not identified by common name. -bins of flour in kitchen not labeled.
[12A-20-4] Employee washed hands with no soap. -operator washed hands in prep sink without using soap. She then washed hands in hand wash sink using soap.

Warning Issued
[14-09-4] Cutting boards on prep cooler and prep tables have cut marks and are no longer cleanable.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on reach in cooler on cook line, prep table, and meat prep table heavily grooved and stained.
[31A-11-4] Handwash sink used for purposes other than handwashing. -Cutting board, food container and knife stored in hand wash sink by kitchen exit Operator removed
[32-04-4] Bathroom located inside establishment not enclosed with self-closing doors.
[36-68-5] Grease buildup on hood ventilation system over cook line.
[27-18-4] No hot water in restaurant. Hand wash sinks, prep sinks and 3 compartment sink all testing 80F.
[12A-20-4] Employee washed hands with no soap. Employee washed hands with no soap after removing roach off floor. Proceeded to wash hands with soap after I corrected her.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -shell eggs stored above cut onions in walk in cooler Operator moved onions above eggs.
[12A-03-4] Employee washed hands in a prep sink rather than an approved handwash sink. Employee washed hands in hand wash sink after correction.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone and keys stored on top of prep cooler on cook line
[35B-01-4] Exterior screen door is kept open during operation, but has a gap at the threshold that opens to the outside. Vermin present.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ CFM Changshi Pan expired 8/26/25. They have paid to renew and are awaiting certification.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage (60F - Cold Holding) Operator put in walk in cooler to cool. Retemped at 50F. Still cooling in walk in.

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