Bookmark, Share & Add this page to:
Expand this BoxMembership Information

China King

China King
4100 N Wickham Rd
Suite 112
Melbourne, FL 32935
(321)255-2888

Click to Show Larger Map
Map of Area Around China King
Get Directions to China King 4100 N Wickham Rd, Melbourne, FL 32935
Directions From:

Driving To:
Simply enter your starting location into the box labeled “Directions From:” box above.
Property & Structure Photos from 4100 N Wickham Rd
Click to Show Contents
No (0) Emergency Closure Orders Since October 2008
Click to Show Contents
No (0) Disciplinary Activity Orders Since January 2007
Click to Show Contents
No (0) Food Misrepresentation Cases Since March 2006
Click to Hide Contents
3 Food Service Inspections Since July 1, 2014
Inspection For: CHINA KING
License Number: 1506428
License ID: 5585377
Inspection Visit ID: 5448952
Inspection Date: Monday, December 29, 2014
Inspection Number: 2435815
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: CHINA KING
License Number: 1506428
License ID: 5585377
Inspection Visit ID: 5362704
Inspection Date: Tuesday, October 28, 2014
Inspection Number: 2435815
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 9
Number of High Priority Violations: 0
Number of Intermediate Violations: 3
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
08B-44-4 Basic.Case/container/bag of food stored on floor in kitchen. Tubs of fryer oil under cook line **Warning**
12B-03-4 Basic.Employee drinking from an open beverage container in a food preparation or other restricted area. Bottle of water inside cooks prep table **Warning** **Corrected On-Site** **. Repeat Violation**
16-13-4 Basic.Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dishwasher not using middle bay as rinse bay but for sanitizer. Reeducated operator on proper set up of 3 compartment sink **Corrected On-Site** **Warning**
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. Towel under round cutting board in back of kitchen **Corrected On-Site** **Warning**
33-16-4 Basic.Open dumpster lid. **Corrected On-Site** **Warning**
23-14-4 Basic.Shelf under preparation table in back kitchen rusted
31A-03-4 Intermediate.Handwash sink not accessible for employee use due to items stored in the sink. Bowl and chopsticks in HWS by front counter **Warning** **Corrected On-Site** **. Repeat Violation**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. By 3 bay sink **Warning**
53B-02-4 Intermediate.No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Inspection For: CHINA KING
License Number: 1506428
License ID: 5585377
Inspection Visit ID: 5332666
Inspection Date: Tuesday, July 08, 2014
Inspection Number: 2427821
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
14-05-4 Basic.Cardboard used to line food-contact shelves. At cook line the shelves where the to go containers are stored. **Warning**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water on back kitchen prep table **Corrected On-Site** **Warning**
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Cell phone on prep counter in back kitchen **Corrected On-Site** **Warning**
10-20-4 Basic.In-use tongs stored on equipment door handle between uses. Tongs on oven door **Corrected On-Site** **Warning**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. At soup station wet towel on counter **Corrected On-Site** **Warning**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw chicken over produce in WIC **Corrected On-Site** **Warning**
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. HWS next to 3 bay sink blocked with sheet pan and unite sinks **Corrected On-Site** **Warning**

Click to Hide Contents
4 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: CHINA KING
License Number: 1506428
License ID: 5585377
Inspection Visit ID: 5195219
Inspection Date: Wednesday, February 19, 2014
Inspection Number: 2377280
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 2
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
14-19-4 Basic.Condenser drain pipe leaking into pan on top shelf over RTE foods.
14-68-4 Basic.Ice buildup in chest freezer.

Inspection For: CHINA KING
License Number: 1506428
License ID: 5585377
Inspection Visit ID: 5169063
Inspection Date: Wednesday, February 19, 2014
Inspection Number: 2368016
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 2
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
12B-03-4 Basic.Employee drinking from an open beverage container in a food preparation or other restricted area. Bottled drinks throughout kitchen area **Warning**
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. Hotels pans at 3 bay sink and large metal pan under prep table still had water laying inside **Warning**

Inspection For: CHINA KING
License Number: 1506428
License ID: 5585377
Inspection Visit ID: 5109192
Inspection Date: Tuesday, December 17, 2013
Inspection Number: 2368016
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 22
Number of High Priority Violations: 5
Number of Intermediate Violations: 5
Number of Basic Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. In bag of rice **Warning**
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler/freezer. Tubs of sauces and broth **Warning**
12B-03-4 Basic.Employee drinking from an open beverage container in a food preparation or other restricted area. Bottled drinks throughout kitchen area **Warning**
40-06-4 Basic.Employee personal items stored in or above a food preparation area. **Warning**
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wearing watch **Warning**
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. Hotels pans at 3 bay sink and large metal pan under prep table still had water laying inside **Warning**
08B-30-4 Basic.Food stored in dry storage area not covered. Tub of flour **Warning**
23-24-4 Basic.Heavy Buildup of food debris/soil residue on equipment door handles. **Warning**
10-17-4 Basic.In-use knife/knives stored in cracks between pieces of equipment. At cook line **Warning**
10-07-4 Basic.In-use utensil stored in standing water less than 135 degrees Fahrenheit. At prep line rice spoon **Warning**
14-31-4 Basic.Nonfood-grade bags used in direct contact with food. Used as food storage bags for raw chicken and raw pork **Warning**
14-11-4 Basic.Shelf under prep table badly rusted **Warning**
14-03-4 High Priority.Galvanized metal in contact with acidic foods. Tomato product stored in opened #10 can in under counter cooler **Warning**
14-15-4 High Priority.Nonfood-grade containers used for food storage - direct contact with food. Reused cardboard box filled with fried noodles **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu found at 59°. Recommend rapid chilling to 41° **Warning**
08A-20-4 High Priority.Raw animal foods not properly separated from each other in holding unit. Sheet pans of Chicken over sheet pans beef in walk in freezer. **Warning**
41-11-4 High Priority.Toxic substance/chemical stored by or with single-service items. Insect spray stored on front counter and clean utensils in kitchen. **Warning**
03D-15-4 Intermediate.Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 5 gal plastic tub of chicken broth at 142° on floor in walk-in cooler **Warning**
31A-02-4 Intermediate.Handwash sink not accessible for employee use due to being blocked by plastic film rolls **Warning**
53B-01-4 Intermediate.No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cut cabbage, cooked breaded chicken, cooked diced bbq pork, cooked eggrolls in walkin cooler **Warning**
22-06-4 Intermediate.Slicer blade moderately soiled with old food debris. **Warning**

Inspection For: CHINA KING
License Number: 1506428
License ID: 5585377
Inspection Visit ID: 4944141
Inspection Date: Monday, August 12, 2013
Inspection Number: 2278187
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of High Priority Violations: 0
Number of Intermediate Violations: 3
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
35B-03-4 Basic.Outer openings not protected with self-closing doors.
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
16-34-4 Intermediate.No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled.

Click to Hide Contents
1 Food Service Inspection for July 1, 2012 - June 30, 2013
Inspection For: CHINA KING
License Number: 1506428
License ID: 5585377
Inspection Visit ID: 4944141
Inspection Date: Monday, August 12, 2013
Inspection Number: 2278187
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of High Priority Violations: 0
Number of Intermediate Violations: 3
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
35B-03-4 Basic.Outer openings not protected with self-closing doors.
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
16-34-4 Intermediate.No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day China King in Melbourne Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Melbourne's China King.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while China King may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


Current Weather Conditions In Melbourne, Florida.