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Licensee
Name: CHINA KING License Number: SEA6903461
Rank: Seating License Expiration Date: 04/01/2019
Primary Status: Closed Secondary Status:
Location Address: 112 W MITCHELL HAMMOCK RD #1140
OVIEDO, FL 32765

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 08/17/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. 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.
Violation    Observation
35A-03-4    Basic - - From inspection on 2017-08-16: Basic - Dead roaches on premises. 6 dead roaches behind the stand up freezer and small chest freezer 1 dead in the fried noodle box, 2 dead men's restroom - From follow-up inspection on 2017-08-17: 6 dead roaches behind the stand up refrigeration. Asked operator to clean they ignored the request, at the third request operator swept up dead roaches **Time Extended**
14-71-4    Basic - - From inspection on 2017-08-16: Basic - Duct tape used to repair nonfood-contact surface.Interior of refrigerator or freezer in disrepair/has exposed insulation. Door to large chest freezer broken and repair with duct tape - From follow-up inspection on 2017-08-17: Same condition **Time Extended**
24-08-4    Basic - - From inspection on 2017-08-16: Basic - Equipment and utensils not properly air-dried - wet nesting. Tubs - From follow-up inspection on 2017-08-17: Hotel pans have water build up **Time Extended**
36-14-4    Basic - - From inspection on 2017-08-16: Basic - Grease accumulated on kitchen floor and/or under cooking equipment - From follow-up inspection on 2017-08-17: **Time Extended**
14-69-4    Basic - - From inspection on 2017-08-16: Basic - Ice buildup in reach-in freezer. Both chest freezer - From follow-up inspection on 2017-08-17: Item in the same condition **Time Extended**
14-36-5    Basic - - From inspection on 2017-08-16: Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Door to large chest freezer broken and repair with duct tape - From follow-up inspection on 2017-08-17: Door in same condition **Time Extended**
05-09-4    Basic - - From inspection on 2017-08-16: Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make cooler - From follow-up inspection on 2017-08-17: **Time Extended**
23-12-4    Basic - - From inspection on 2017-08-16: Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. Covered with soiled plastic wrap - From follow-up inspection on 2017-08-17: Wrap remains **Time Extended**
21-12-4    Basic - - From inspection on 2017-08-16: Basic - Wet wiping cloth not stored in sanitizing solution between uses. - From follow-up inspection on 2017-08-17: Left on the prep station **Time Extended**
21-09-4    Basic - - From inspection on 2017-08-16: Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. - From follow-up inspection on 2017-08-17: Cloths on the prep station **Time Extended**
03D-01-4    High Priority - - From inspection on 2017-08-16: High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.chicken cooked at 11:00 placed in a colander with running cold water (83 at 1:20°F Operator failed to take action when the inspector pointed this out earlier - From follow-up inspection on 2017-08-17: Non observed **Time Extended**
03E-01-4    High Priority - - From inspection on 2017-08-16: High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours .rice from cold hold heating for 2 hours (145°F - Reheating); - From follow-up inspection on 2017-08-17: Non observed **Time Extended**
22-18-4    Intermediate - - From inspection on 2017-08-16: Intermediate - Soil residue in food storage containers. - From follow-up inspection on 2017-08-17: Tubs have food debris in them **Time Extended**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.