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Licensee
Name:
KING PALACE CHINESE RESTAURANT
License Number:
SEA2800706
Rank:
Seating
License Expiration Date:
06/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
515 PALM COAST PKWY SW #19 PALM COAST, FL 32137
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
08/13/2024
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
1
5
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.
Basic - Bowl or other container with no handle used to dispense food.
To go containers used as scoops in soups, bowls used as scoops in chicken beef. Person in charge removed. **Corrected On-Site** **Repeat Violation**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee aprons on shelf above flour. Person in charge removed aprons. **Corrected On-Site**
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Handle laying in rice. Person in charge removed. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name.
Flour not labeled. Person in charge labeled. **Corrected On-Site** **Repeat Violation**
High Priority - Nonfood-grade containers used for food storage - direct contact with food.
Cut jug used as a scoop. Person in charge discarded. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Raw chicken over raw beef. Person in charge moved chicken to bottom shelf. **Corrected On-Site** **Repeat Violation**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Sitting on counter; Bean sprouts 79F; ( - Cold Holding)
Person in charge stated they were only out 2 hours. Placed back into walk in cooler.
Noodles above fill line 48F. Placed inside reach in cooler. **Corrective Action Taken**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
All certificates expired in January 2024. **Warning**
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.
