CHINA KING DELTONA INC

Name: CHINA KING DELTONA INC
Address: 1235 J PROVIDENCE BLVD, DELTONA, FL, 327257363, US
Rating: 5.5

1235 J PROVIDENCE BLVD, DELTONA, FL 327257363

License #7404961

🥡 Chinese ℹ️

5.5 Grade F / 100

Failing Health Score

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Latest inspection

September 14, 2026 · 11 findings · 1 critical

Routine - Food

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Quick take

CHINA KING DELTONA INC in DELTONA currently holds an InspectFL Health Score of 5.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 14, 2026. Across those visits, inspectors documented 109 total violations — 33 critical, 11 major, 65 minor.

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The latest inspection on September 14, 2026 shows 11 observation rows: 1 critical, 2 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

109

Coverage note

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CHINA KING DELTONA INC has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

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Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fried chicken 54-73F, per operator stored on top of white chest freezer less than 1 hour, operator relocated to walk-in cooler to rapidly cool
[14-05-4] Cardboard used to line food-contact shelves. -walk-in cooler shelf -ingredient shelf in front of woks
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -inside reach-in coolers
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris -exterior of cooking equipment has an accumulation of grease and food debris -exterior of dry goods containers -exterior of microwave -lower portion, back side of reach-in cooler -walk-in cooler door and walls
[25-32-4] Reuse of single-service or single-use articles. -egg carton and aluminum cans, operator discarded
[32-07-5] Bathroom facility not clean. -unisex bathroom sink, mirror, and toilet are soiled
[14-01-5] Bowl or other container with no handle used to dispense food. -plastic bowl stored in "MSG", operator removed
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in unisex bathroom
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[36-73-4] Floor soiled/has accumulation of debris. -floor under hot holding table -floor under reach-in cooler
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile over hood has apparent water damage, operator states he has contacted the landlord for repairs

Disposition: Met Inspection Standards
[16-15-4] Accumulation of debris on drainboards or equivalent.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee bottled water stored on table in rear prep area, employee removed
[08B-47-4] Food not stored at least 6 inches off of the floor. -sauce buckets stored on the floor in rear prep area
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -white chest freezer behind front counter
[36-62-4] Light not functioning. -over rear prep area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf below rice cooker has an accumulation of grease and food debris
[25-32-4] Reuse of single-service or single-use articles. -egg cartons -aluminum cans
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee took phone order then began preparing food without washing her hands
[12A-20-4] Employee washed hands with no soap. -employee washed his hands in handwashing sink next to back door without using soap
[35A-02-7] Live, small flying insects found -1 live, small flying insect over large round trash can next to back door
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -white stand-up reach-in freezer: raw chicken stored over raw pork, operator reorganized reach-in freezer
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken wings stored over soy sauce bucket in walk-in cooler, operator relocated
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked pork 99F and fried chicken 117F, per operator less than 30 minutes stored above cooking station, operator stated foods will be reheated for an order immediately
[22-02-4] Food-contact surface soiled with food debris. -inside of rice pot at front counter of kitchen -white cutting board on rear prep area table is stained -inside of microwave

Disposition: Warning Issued
[32-07-5] Bathroom facility not clean. -employee unisex bathroom sink and mirror soiled
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tiles throughout the kitchen have apparent water damage
[36-73-4] Floor soiled/has accumulation of debris. -floor underneath shelves in walk-in cooler -floor in rear prep area
[08B-38-4] Food stored on floor. -bucket of sauce stored on walk-in cooler floor -large pot of raw chicken stored on kitchen floor, operator relocated to walk-in cooler floor
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of white stand up freezer -exterior of flour and corn starch container soiled -plastic crates in front of fryers -cooking equipment around woks has a significant accumulation of grease and food debris -handwash sink in rear prep area -walk-in cooler shelves have an accumulation of debris -walk-in cooler door has an accumulation of grease and food debris -exterior of large round trash cans soiled
[29-20-5] Standing water or very slow draining water in handwash sink. -handwash sink in front prep area -handwash sink in rear prep area, operating cleared blockage
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -multiple employees began food preparation without washing hands
[08B-27-4] Food placed in soiled container/equipment. -fried chicken stored in soiled raw chicken cardboard box, operator relocated to plastic bin
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -operator washed and rinsed food container then failed to sanitize
[35A-02-7] Live, small flying insects found -1 live, small flying insect in rear prep area -2 live, small flying insects in cookline area
[14-31-5] Nonfood-grade bags used in direct contact with food. -chicken stored in grocery bag in walk-in cooler
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken stored over cooked pork in white stand-up freezer, operator reorganized reach-in freezer
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -walk-in cooler: raw chicken stored over cooked pork
[08A-17-6] 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 stored over raw shrimp in white stand-up freezer, operator reorganized reach-in freezer
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken 49-52F, per operator stored in large pot on kitchen floor less than 1 hour, operator relocated to walk-in cooler to rapidly cool
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on rear prep table heavily stained
[16-36-4] No color/concentration comparison chart available for chemical test kit used to check sanitizer. -CHLORINE

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -unisex bathroom
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. - water damaged ceiling tiles throughout kitchen
[14-09-4] Cutting board has cut marks and is no longer cleanable. - portable board in back area
[36-73-4] Floor soiled/has accumulation of debris. - below shelving and equipment - heavy soil, grease, and debris under fryers
[08B-38-4] Food stored on floor. - boxed oil jugs - buckets on the floor in walk in cooler
[10-04-5] In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. - spoons and scoops in soiled bucket. Near walk in cooler
[36-62-4] Light not functioning. - back area
[29-27-4] No functioning mop sink or curbed cleaning facility provided at establishment. - mopsink is sitting on the ground, draining into uncapped sewer pipe. Sink is cracked at the bottom and leaking onto the ground
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -unisex bathroom
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, residue, or dust. - walk in cooler shelves - walk in cooler gasket - underside of stove - exterior of plastic food bins - milk crates in front of fryers - drill - exterior of fryers
[25-32-4] Reuse of single-service or single-use articles. - number 10 cans reused to store food; sauces in corn cans
[25-06-4] Single-service articles not stored inverted or protected from contamination. - forks in to-go prep area
[14-45-4] Soiled Cardboard used to line nonfood-contact shelves. - below rice pot in back area
[29-20-5] Standing water or very slow draining water in handwash sink at front of kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. - cook came in from outside snd handled utensils without washing hands - front counter employee came in from outside snd handled packaged foods to assemble orders without washing hands
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. - bleach not rated for sanitizing in use Corrective action taken: operator purchased sanitizer from nearby store
[08B-27-4] Food placed in soiled container/equipment. - cooked chicken stored in waxed cardboard box that previously contained raw chicken
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken over raw shrimp in walk in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - prep cooler at cookline: shrimp (47F); chicken (48F); tofu (49F); pasta (54F); pork (55F); chicken (55F); less than 2 hours in unit
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - pork, 78F, held off temperature control less than 20 minutes
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - stirring stick attached to drill - vegetable slicer - vegetable peeler
[14-14-4] Nonfood-grade utensil used in food. - drill with paint stirring stick
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. - reading 200F in boiling water

Disposition: Warning Issued
[36-36-4] Ceiling tile missing. Ceiling tile over hood system
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling at walk in cooler heavily soiled
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Meat cleaver stored in between make table and prep table at cooks line
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled under wok station and fryers heavy grease buildup
[08B-47-4] Food not stored at least 6 inches off of the floor. Cooking oil stored on ground at end of wok station
[14-38-4] Food storage container/container lid cracked or broken. Container of ketchup that is used to store flour had a hole in lid
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Upright oven next to water heater soiled with grease
[35B-13-4] Screening is not 16-mesh to the inch. They have magnetic screen mesh curtains
[08B-12-5] Stored food not covered. Bottle of curry and can of oyster sauce have no containers at prep table across from triple sink
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall where orders are put together under prep table Wall behind stove and fryers Metal partition between fryer and wok station heavy grease build up
[14-31-5] Nonfood-grade bags used in direct contact with food. Cooked rice,cooked chicken wings,pork cooked chicken either covered or lined with non food grade plastic.plastic shopping bags etc
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked pork at reach in cooler on cooks line
[35A-23-4] Roach excrement and/or droppings present. 2 roach droppings on top of water heater 3 roach droppings on ledge behind water heater Water heater located in between triple sink and oven
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator all items were in reach in cooler and walk in cooler some over 4 hours and other over 24 hours Raw Chicken-45F-50F Pork-46F Rice-45F Cooked chicken-46F Steak-46F Noodles-47F Cut Lettuce-45F Garlic in oil-50F
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator all items were in reach in cooler and walk in cooler some over 4 hours and other over 24 hours Raw Chicken-45F-50F Pork-46F Rice-45F Cooked chicken-46F Steak-46F Noodles-47F Cut Lettuce-45F Garlic in oil-50F
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken no date mark in walk in cooler