CHINA KING

High Priority - Live, small flying insects found. Observed two live flying insects in mop sink.

High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer cheese wontons stored in plastic to go bags. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in freezer on speed rack, raw beef stored in sheet trays above uncovered prepped cheese wontons. Also, in walk-in cooler plastic tub of raw chicken stored on top of plastic tub of raw beef. Operator switched items. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In stand up reach in cooler to right when entering kitchen, cooked pork (44F - Cold Holding); raw chicken (48F - Cold Holding). Operator stated chicken and pork has been in cooler since yesterday. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In stand up reach in cooler to right when entering kitchen, cooked pork (44F - Cold Holding); raw chicken (48F - Cold Holding). Operator stated chicken and pork has been in cooler since yesterday. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On crash cart on cook line, can of raw shelled eggs held on time as a public health control with no date mark. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In prep area, brown rice (135F - Cooling @ 1 hour, 108F @ 1.5 hours). Brown rice is in large metal pot with metal tray covering pot. Operator stated he will put in walk-in cooler to cool faster. Corrective Action Taken

Basic - Cardboard used to line nonfood-contact shelves. On bottom shelf of prep table in back kitchen, soiled cardboard in shelf.

Basic - Covered waste receptacle not provided in women's bathroom. In unisex bathroom, no covered trash can. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door kept open. Screen door with gap at bottom and not self closing or tight fitting when closed.

Basic - Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under wok station/fryers soiled with grease and food debris. Also, floor under reach in cooler and reach in freezer on cook line soiled with food debris. Also, floor under prep sink soiled with food debris. Also, ceiling vents in restroom soiled with dust build up. Also, floor in dry storage soiled with debris/food debris. Repeat Violation

Basic - Food stored on floor. In prep area, white bucket of soup base on floor. Also, near three compartment sink, white bucket of noodles stored on floor. Also, on cook line, white bucket of oil on floor. Also, multiple cases of raw chicken on floor in walk-in freezer. Repeat Violation

Basic - Missing drain plug at dumpster. On shared dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line soiled with grease build up. Also, interior shelf under soup warmer soiled with food debris. Also, mop sink heavily soiled with build up. Repeat Violation

Basic - Open dumpster lid. On shared dumpster, lid open.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of stand up reach in cooler to right when entering kitchen soiled with food debris.

Basic - Single-service articles not stored inverted or protected from contamination. On top shelf of cook line, stack of to go bowls and to go lids not inverted. Operator filled over. Corrected On-Site

Basic - Stored food not covered. On back dry storage shelf, container of flour stored with no lid. Operator wrapped with plastic wrap. Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At front counter, Sanitizer Bucket (Chlorine 0ppm). Employee added more bleach and rechecked at 100ppm. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen near three compartment sink, sanitizer bucket stored on floor.

High Priority - Non-food grade paper/paper towel used as liner for food container. Crab rations in direct contact with a non food grade bag in reach in freezer. Discussed with operator. Also, cooked chicken next to fryers stored in direct contact of cardboard box.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp in reach in cooler on food prep line was at 57, observed operator place it in walk I'm cooler to chill after 30 minutes took a re temp and it was at 55 Cooked pork on cook line was at 46F took a 2nd temp an hour later it was at 43F Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Items used for TPHC on cook line, chicken, spring roles not marked according to paperwork, operator stated items placed on time when they opened at 11a. discussed with Operator the option to use specific times of day vs labeling of tray. Operator placed specific times on TPHC paperwork Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine +200ppm) next to triple sink. Test strip turned dark purple, exceeding maximum concentration allowed. Operator added more water to dilute solution. Retested at 100ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on Reach in cooler across from wok station and portable cutting board in prep area soiled/ stained.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash station above the prep line. Operator placed roll of paper towels at hand wash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at hand wash sink at front counter. Operator placed soap at hand wash sink. Corrected On-Site

Basic - Covered waste receptacle not provided in unisex bathroom. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor in in walk-in cooler under shelves soiled. Also, floor under and around fryers on cook line soiled. Repeat Violation

Basic - Food stored on floor. Bottle of cooking oil on floor in front of food on cook line Cooking oil on floor in kitchen area Multiple boxes of food on floor in freezer area Plastic bucket of carrots on floor in walk in cooler Operator removed oil from the floor Corrective Action Taken Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Utensils handles found laying in food In the ice tray, sugar and rice bins

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of multiple pieces of equipment on cook line, prep area and storage area soiled. Also, exterior and handles of some of the white bins containing rice soiled. Also, exterior of lid and handle of rice cooker soiled. Also, filters in hood above fryers and wok station soiled. Repeat Violation

Basic - Stored food not covered. Container of batter found on a shelf with items above it in the back food storage area Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle for unisex restroom in dining area. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board for flip top cooler on make line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two (2) water bottles stored on prep table near make line. Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from can of soda in kitchen. Can discarded. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on shelf across from fryers with single use items.

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment in kitchen. Floor under storage racks in kitchen. Floor in walk in cooler. Repeat Violation

Basic - Food stored on floor. Container of oil on floor near cooking equipment in kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple shelves and legs of prep tables are soiled. Multiple handles for reach in coolers/freezers. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. On make line, single use lids and containers not inverted. Items inverted. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. In back storage area, bulk containers of flour, sugar and msg not labeled. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In stand up white freezer across from fryers, opened raw shrimp stored over ready to eat french fries. Items moved and stored correctly. Corrected On-Site

Intermediate - 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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). Corrective Action Taken

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employee training records are expired.

Basic - Cardboard used to line nonfood-contact shelves. Multiple shelves in kitchen are lined with cardboard.

Basic - Covered waste receptacle not provided in women's bathroom. Missing in unisex restroom in dining area.

Basic - Current Hotel and Restaurant license not displayed. Current license displayed expired 06/01/2024. Operator showed new license on phone and will post. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in middle of kitchen. Water removed. Corrected On-Site Repeat Violation

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under triple sink in kitchen. Floor in walk in cooler. Floor in walk in freezer. Wall under triple sink in kitchen.

Basic - Food stored on floor. Container of oil by cook line. Sauces in dry food storage area. Fish in walk in freezer. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Multiple scoop handles sitting in bulk sugar containers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets for reach in coolers. Mop sink. Exterior of rice cookers.

Basic - Time/temperature control for safety food thawed in an improper manner. In triple sink in kitchen, employee thawing chicken in standing water. Operator turned on water to run. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket by front counter tested 0ppm. Chlorine added and retested 100ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk white container of sugar in dry storage. Container labeled. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Krab ragoons in clear smiling face bags in walk in freezer

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Egg roll, general chicken and sour chicken. Placed on time Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Used to store bucket in hand sink moved Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In bbq sauce in walk in cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple personal drinks on prep tables

Basic - Employee preparing food in customer section of dining area. Peas being prepped in dinning room

Basic - Food not stored at least 6 inches off of the floor. Cases of Wonton skin on Walk in freezer floor

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between cooler and prep table

High Priority - Nonfood-grade bags used in direct contact with food. In freezer krab ragoons in shopping no. Food grade bags

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shelled eggs over mushrooms moved Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. On egg rolls and on chicken, placed on time Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple personal drinks Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Stored between cooler and steamer, removed Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Crab Rangoon in smiley face bag. In reach in freezer

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Egg rolls and chicken, states just placed out

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noddles and chicken in walk in cooler

Basic - Food not stored at least 6 inches off of the floor. In walk in freezer floor cases of chicken

Basic - Time/temperature control for safety food thawed in an improper manner. Wings in standing water to thaw, shrimp in standing g water to thaw,

Basic - Working containers of food removed from original container not identified by common name. Large white container with white substance inside Employee Labeled Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Crab wontons in smiley face shopping bags In freezer

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of defector in ice machine

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked pork in walk in cooler, cooked 3 days ago than frozen than pulled to thaw in walk in cooler

Intermediate - Packaged food not labeled as specified by law. White containers with white substances inside, sugar, corn starch and flour

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in glass cooler cooked previous day, no dat marking

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler

Basic - Employee eating in a food preparation or other restricted area. Personal food on back prep area where Togo containers are stored. Moved Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Walk in freezer packs of chicken on floor Walk in cooler bucket of chicken wings In kitchen containers of oil

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over wontons in freezer Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Egg rolls

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks over cooler,moved Corrected On-Site