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China King

China King
3200 Dixie Hwy NE
Suite 2
Palm Bay, FL 32905
(321)729-6789

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No (0) Emergency Closure Orders Since October 2008
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1 Disciplinary Activity Orders Since January 2007

NoticeThe Division of Hotels and Restaurants conducts regular inspections of public food service establishments to assure compliance with state sanitation and safety laws.

China King either allowed conditions to exist that pose an immediate threat to the public's health and safety or repeatedly did not correct non-critical violations noted during routine and call-back inspections, despite being given oral and written warnings and ample time to do so.

Each of the listed cases involves either a signed stipulation (“settlement”) between the Department of Business and Professional Regulation (DBPR) and China King or a Final Order issued after a formal administrative hearing has been conducted. Section 509.261, Florida Statutes, authorizes the Division of Hotels and Restaurants to fine, suspend or revoke the license of establishments that do not comply with state health and safety laws.


Case Number: 4--2011040594 - On September 07, 2011 China King, Palm Bay was ordered to pay $720 for violations observed during its July 12, 2011 inspection.

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No (0) Food Misrepresentation Cases Since March 2006
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3 Food Service Inspections Since July 1, 2014
Inspection For: CHINA KING
License Number: 1504752
License ID: 4238294
Inspection Visit ID: 5375639
Inspection Date: Wednesday, January 14, 2015
Inspection Number: 2439748
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: 13
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 11
Details
ViolationObservations of Inspector [as written on inspection]
24-10-4 Basic.Clean knives/utensils stored in crevices between equipment. / cooks line **. Repeat Violation**
36-43-4 Basic.Dusty ceiling tiles and/or air conditioning vent covers. / kitchen
40-06-4 Basic.Employee personal items stored in or above a food preparation area. /phone dry storage shelf
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. **. Repeat Violation**
08B-30-4 Basic.Food stored in dry storage area not covered. / rice
08B-38-4 Basic.Food stored on floor. / cases of oil in dinning area by restroom **Corrected On-Site**
10-07-4 Basic.In-use utensil stored in standing water less than 135 degrees Fahrenheit. /rice scoop 74° **. Repeat Violation**
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **. Repeat Violation**
25-43-4 Basic.Plastic jug cut in half and reused as scoop.
08B-39-4 Basic.Raw fruits/vegetables not washed prior to preparation. / peppers **Corrected On-Site**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. / front line and back kitchen **. Repeat Violation**
41-05-4 High Priority.Pesticide/insecticide labeled for household use only present in establishment. / raid- didn't observe any roach activity in the premises
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. / by cooks line smoker line and stored containers blocking

Inspection For: CHINA KING
License Number: 1504752
License ID: 4238294
Inspection Visit ID: 5375133
Inspection Date: Thursday, July 24, 2014
Inspection Number: 2416212
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: 3
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. / employee in the kitchen.
10-05-4 High Priority.In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. / rice scoop **. Repeat Violation**/ re- educated again about keeping in water of 135 degrees for in a dry clean area
27-16-4 Intermediate.Hot water not provided/shut off at employee handwash sink. / water temp 92° , employee sink. / still at 92 degrees f- will have someone come check it/ if observed on next inspection an administrative action shall be issued

Inspection For: CHINA KING
License Number: 1504752
License ID: 4238294
Inspection Visit ID: 5315423
Inspection Date: Wednesday, July 23, 2014
Inspection Number: 2416212
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: 15
Number of High Priority Violations: 3
Number of Intermediate Violations: 2
Number of Basic Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. **. Repeat Violation**
36-45-4 Basic.Ceiling soiled with accumulated dust. / spider web in the dinning room area.
35A-03-4 Basic.Dead roaches on premises. /approximately 5 to 6 dead behind the cook equipment.
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. / employee in the kitchen.
36-47-4 Basic.Hood soiled with accumulated grease. / cook line
10-17-4 Basic.In-use knife/knives stored in cracks between pieces of equipment. / cook line.
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. / cook line l
08B-13-4 Basic.Stored food not covered in reaching freezer. / at dining room.
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. /cook line
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. / seasoning , sugar.
12A-16-4 High Priority.Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. / employee between changing task.
10-05-4 High Priority.In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. / rice scoop **. Repeat Violation**
35A-05-4 High Priority.Roach activity present as evidenced by live roaches found. / 1 live in between the hand sink and smoker , and one more in the bathroom.
27-16-4 Intermediate.Hot water not provided/shut off at employee handwash sink. / water temp 92° , employee sink.
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. / cooked egg rolls ,cooked ribs in walking cooler.

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2 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: CHINA KING
License Number: 1504752
License ID: 4238294
Inspection Visit ID: 4957618
Inspection Date: Wednesday, March 05, 2014
Inspection Number: 2285479
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: 12
Number of High Priority Violations: 2
Number of Intermediate Violations: 3
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Bowls used to scoop bulk items rice, flour, crn starch **. Repeat Violation**
31B-04-4 Basic.No handwashing signs provided at a hand sink used by food employees. Kitchen
35B-05-4 Basic.Outer openings not protected during operation and vermin and/or environmental cross contamination present. Recommend a screen door
08B-38-4 Basic.Plastic buckets of soy sauce on the floor in kitchen. Stored on floor.
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses.
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Bulk storage containers **. Repeat Violation**
08B-45-4 Basic.containers of food stored on floor in walk-in cooler.
35A-08-4 High Priority.2 Live flies in kitchen. Operator killed. **Corrected On-Site**
14-15-4 High Priority.Nonfood-grade containers used for food storage - direct contact with food. Menu used as a food liner
27-16-4 Intermediate.Hot water not provided/shut off at employee handwash sink. Front line hand sink **Corrected On-Site**
03D-19-4 Intermediate.Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked chicken stored in deep plastic containers on rack in dry storage area. Operator placed cooked chicken wings on sheet pans and placed in the walk in cooler. **Corrected On-Site**
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. Cooked egg rolls assortment of cooked chicken,lo mien noodles, cooked BBQ ribs **. Repeat Violation**

Inspection For: CHINA KING
License Number: 1504752
License ID: 4238294
Inspection Visit ID: 4957619
Inspection Date: Wednesday, October 09, 2013
Inspection Number: 2285480
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: 8
Number of High Priority Violations: 1
Number of Intermediate Violations: 3
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. / bowl for bulk flour
10-11-4 Basic.In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. / water at 62 degrees f **Corrected On-Site**
25-32-4 Basic.Reuse of single-service articles. / cut plastic milk container for scoop
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. / bulk product
03F-02-4 High Priority.Potentially hazardous (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. Re- educated will discard at 3:00 pm operator marked container **. Repeat Violation**
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. / educated helped with time as public health control form **. Repeat Violation**
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. / egg rolls, cooked chicken
53B-10-4 Intermediate.Records/documents for required employee training do not contain all of the required information. / review with owner explained the 3 year date **Corrected On-Site**

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3 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: CHINA KING
License Number: 1504752
License ID: 4238294
Inspection Visit ID: 4957619
Inspection Date: Wednesday, October 09, 2013
Inspection Number: 2285480
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: 8
Number of High Priority Violations: 1
Number of Intermediate Violations: 3
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. / bowl for bulk flour
10-11-4 Basic.In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. / water at 62 degrees f **Corrected On-Site**
25-32-4 Basic.Reuse of single-service articles. / cut plastic milk container for scoop
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. / bulk product
03F-02-4 High Priority.Potentially hazardous (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. Re- educated will discard at 3:00 pm operator marked container **. Repeat Violation**
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. / educated helped with time as public health control form **. Repeat Violation**
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. / egg rolls, cooked chicken
53B-10-4 Intermediate.Records/documents for required employee training do not contain all of the required information. / review with owner explained the 3 year date **Corrected On-Site**

Inspection For: CHINA KING
License Number: 1504752
License ID: 4238294
Inspection Visit ID: 4720276
Inspection Date: Thursday, May 09, 2013
Inspection Number: 2230463
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: 25
Number of High Priority Violations: 4
Number of Intermediate Violations: 7
Number of Basic Violations: 14
Details
ViolationObservations of Inspector [as written on inspection]
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Girl prepping with bracelet on
14-10-4 Basic.Equipment or utensils not designed or constructed in a durable manner. Cardboard in use for sauces. The sauces are not the original item in the box
08B-37-4 Basic.Food stored in a prohibited area. Oil, spices etc in employee bathroom
08B-38-4 Basic.Food stored on floor. Numerous working containers of sauces are on the floor in the walkin
36-24-4 Basic.Hole in wall. Above 3 bin sink
10-01-4 Basic.In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. To go cup in use as a scoop in soy sauce. Corrected on site
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Prep area has no handwash sign
40-01-4 Basic.No suitable facilities provided to store employee clothing and other possessions. No sign on frig designating employee food only
35B-03-4 Basic.Outer openings not protected with self-closing doors. Side door to tray area
25-32-4 Basic.Reuse of single-service articles. Egg crates are being reused for utensil storage
25-05-4 Basic.Single-service articles improperly stored. Observed Saran Wrap in employee bathroom
08B-26-4 Basic.Stored food not covered in chest freezer. Chicken at 18f
08B-14-4 Basic.Stored food not covered in walk-in freezer. Numerous items uncovered in walk in. Correted on site
38-02-4 Basic.Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Repeat
03F-02-4 High Priority.Potentially hazardous (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. See stop sale. Corn starch 81f
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Observed raw eggs over ready to eat sauce in walk in
03A-03-4 High Priority.Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Whole shell at 69f. Overfilled in the prep box. Corrective action taken. Eggs just filled up
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Fried chicken sitting out since the morning per cook.
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. Employee bathroom sink has unused equiptment on it
27-16-4 Intermediate.Hot water not provided/shut off at employee handwash sink. Corrected on site
31B-03-4 Intermediate.No soap provided at handwash sink. Prep area
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **. Repeat Violation**
03D-19-4 Intermediate.Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Ciooked chicken and other fried items left out on table after cooking for undetermined period of time
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. Eggrolls, potstickers, 2 trays each not date marked
53B-10-4 Intermediate.Records/documents for required employee training do not contain all of the required information. Card only partially filled in

Inspection For: CHINA KING
License Number: 1504752
License ID: 4238294
Inspection Visit ID: 4720277
Inspection Date: Wednesday, October 03, 2012
Inspection Number: 2230464
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: 16
Number of Critical/Risk Violations: 10
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical.- Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. /egg rolls,cooked pork,cooked beef. Repeat Violation.
02-24-1 Critical.- Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. /corn starch mixture-chef will discard at 3 pm
03A-07-1 Critical.- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /corn starch mixture chef will discard at 3. Pm
05-09-1 Critical.- No conspicuously located thermometer in holding unit. /refrigerator
08A-28-1 Critical.- Observed food stored on floor/buckets of sauces kitchen area
08A-29-1 Critical.- Observed uncovered food in holding unit/dry storage area. /meat I long freezer. Repeat Violation.
09-05-1 Critical.- Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. /bowl to scoop rice. Repeat Violation.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
23-03-1 Observed heavy build-up of grease on foods
37-11-1 Observed fan walk in cooler heavily soiled with accumulated dust.
37-12-1 Ceiling not smooth and easily cleanable.
37-14-1 Observed ceiling in disrepair. /several water stained tiles throughout kitchen. Repeat Violation.
38-05-1 Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. /back mop sink/storage area
41B-08-1 Critical.- observed eye drops stored in reach in above ready to eat foods Corrected On Site.
47-06-2 Critical.- Observed extension cord in use for non-temporary period. For refrigerator and long freezer dinning area For reporting purposes only.
53B-08-1 Critical.- observed proof of employee training but certifications not filled in properly/must have done by next unannounced inspection

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5 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: CHINA KING
License Number: 1504752
License ID: 4238294
Inspection Visit ID: 4609399
Inspection Date: Monday, June 04, 2012
Inspection Number: 2160993
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: 12
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical.- Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / cooked breaded chicken,egg rolls,cooked pork
08A-29-1 Critical.- Observed uncovered food in holding unit/dry storage area. /long freezer observed raw chicken,raw beef uncovered
09-05-1 Critical.- Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. /flour dry storage
16-05-1 Critical.- observed employee not sanitizing clean equipment Corrected On Site.
16-06-1 Critical.- No cleaning agent provided in first compartment of sink. Corrected On Site.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
21-18-1 Observed sponge used as a wiping cloth on a food-contact surface. Corrected On Site.
30-02-1 Critical.- Vacuum breaker mising at hose bibb. /on hose outside
37-11-1 Observedceiling light shield soiled with heavy accumulated dust. /kitchen
37-14-1 Observed ceiling in disrepair. /water stained tiles kitchen area
41B-01-1 Critical.- Observed sanitizing solution exceeding the maximum concentration allowed. /wiping cloths
49-08-2 Critical.- Observed flammables and debris stored in storage room. For reporting purposes only.

Inspection For: CHINA KING
License Number: 1504752
License ID: 4238294
Inspection Visit ID: 4388524
Inspection Date: Friday, October 07, 2011
Inspection Number: 2128884
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: 6
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /will discard this batch at 3. 00 pm
05-06-1 Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. /stemlike at 40 degrees f need to turn down to 32 degrees f not able to do at time of inspection no tool available
08A-28-1 Critical. Observed food stored on floor. /walk in cooler/container raw chicken Corrected On Site.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. /kitchen area. Repeat Violation. Was on a/c inspection not on a/c call back if this violation is observed on any firther inspection an automatic administration action shall be taken-re-educated and showed operator how to properly make bleach bucket
38-10-1 Light not functioning. /in back area and under hood system

Inspection For: CHINA KING
License Number: 1504752
License ID: 4238294
Inspection Visit ID: 4485956
Inspection Date: Friday, October 07, 2011
Inspection Number: 2044812
Visit Number: 3
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Admin. Complaint Callback Complied - Return visit resulting from an administrative complaint found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: CHINA KING
License Number: 1504752
License ID: 4238294
Inspection Visit ID: 4238435
Inspection Date: Tuesday, July 12, 2011
Inspection Number: 2044812
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Admin. complaint recommended
Total Number of Violations: 6
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
08A-26-1 Critical. Violation: 08A-26-1Observed sheet pan of raw chicken over cabbage in the walkin cooler. Corrected On Site. Repeat Violation. Bucket of raw chicken and plate of raw pork stored over clean diced vegetables,broken raw shell eggs over sauces in walkin cooler,
08A-29-1 Critical. Violation: 08A-29-1Observed uncovered sheet pan of raw chicken in chest freezer. Uncovered raw pork
10-07-1 Violation: 10-07-1Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon. Spoon stored in water 98F
21-12-1 Violation: 21-12-1Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation. Wet towels on counter
32-10-1 Critical. Violation: 32-10-1Covered waste receptacle not provided in women's bathroom. No lided can
32-16-1 Critical. Violation: 32-16-1Hand wash sink lacking proper hand drying provisions. Front line. No paper towels

Inspection For: CHINA KING
License Number: 1504752
License ID: 4238294
Inspection Visit ID: 4388525
Inspection Date: Tuesday, July 12, 2011
Inspection Number: 2128885
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: 11
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
01B-12-1 Critical. Observed shell eggs in use or stored with cracks or broken shells.
08A-26-1 Critical. Observed plate of raw pork and bucket of raw chicken stored over clean diced vegetables,broken raw shell eggs over sauces all found in walkin cooler. Sent on AC 7/12
08A-29-1 Critical. Observed uncovered sheet pan of raw pork in chest freezer. Repeat Violation. Sent AC on 7/12/11
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Sent ac 7/12
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
32-10-1 Critical. Covered waste receptacle not provided in women's bathroom. Repeat Violation. Sent ac 7/12
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Repeat Violation. Sent AC on 7/12
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Repeat Violation. Sent ac 7/12. Corrected On Site. Got paper towels from store
32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory. Front line
32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory. Cook line. Corrected On Site. Got from store

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3 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: CHINA KING
License Number: 1504752
License ID: 4238294
Inspection Visit ID: 4238434
Inspection Date: Monday, May 02, 2011
Inspection Number: 2044812
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: 12
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked ribs,cooked chicken,cooked egg rolls,cooked breaded chicken all found in the walkin cooler. Repeat Violation.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fresh garlic oil 63F and corn starch mixture 79F. Make at 11:30 recommend rapid chill. Repeat Violation.
08A-26-1 Critical. Observed sheet pan of raw chicken stored over vegitables and diced bbq pork In chest freezer. Repeat Violation.
08A-26-1 Critical. Observed sheet pan of raw chicken over cabbage in the walkin cooler. Corrected On Site. Repeat Violation.
08A-29-1 Critical. Observed uncovered sheet pan of raw chicken in chest freezer
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
32-10-1 Critical. Covered waste receptacle not provided in women's bathroom.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Front line
35A-08-1 Critical. Observed live flies in kitchen.
41B-09-1 Critical. Insecticide/rodenticide use not in compliance with regulations. Can of raid
44-07-1 Observed clean linens stored in improper location. Inside hand sink

Inspection For: CHINA KING
License Number: 1504752
License ID: 4238294
Inspection Visit ID: 4082285
Inspection Date: Wednesday, October 27, 2010
Inspection Number: 2027458
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: 8
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked bbq pork,cooked chicken,cooked egg rolls,all in walkin cooler and 2 door RIC on cook line that is there more than 24 hours
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch mixture and fresh garlic oil found on cook line cart 85F. Corrected On Site. Operator discarded
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in chest freezer
08A-26-1 Critical. Observed opened containers of raw chicken stored over opened containers of clean vegitables and sauces Corrected On Site.
14-51-1 Observed thank you bags/plastic walmart bags,card board boxes used for food storage bags in chest freezer
16-13-1 Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
33-13-1 Observed non-bagged garbage in dumpster. Meat scrapes in dumpster

Inspection For: CHINA KING
License Number: 1504752
License ID: 4238294
Inspection Visit ID: 4073299
Inspection Date: Wednesday, July 21, 2010
Inspection Number: 2026389
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: 7
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
17-07-1 Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Restrooms
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Front line
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions,soap and paper towels in kitchen.
41B-03-1 Critical. Observed unlabeled spray bottle. Front line
51-13-1 No Heimlich maneuver sign posted.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. HAS 60 DAYS FROM LICENSED INSPECTION

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day China King in Palm Bay 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 Palm Bay'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.


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