CHINA KING

Name: CHINA KING
Address: 9590 SW HWY 200, STE 9, OCALA, FL, 34481, US
Rating: 63.5

9590 SW HWY 200, STE 9, OCALA, FL 34481

License #5202638

🥡 Chinese ℹ️

63.5 Grade F / 100

Failing Health Score

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Latest inspection

April 14, 2026 · 13 findings · 4 critical

Service Request - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHINA KING in OCALA currently holds an InspectFL Health Score of 63.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on April 14, 2026. Across those visits, inspectors documented 63 total violations — 11 critical, 10 major, 42 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 5, 2026

The latest inspection on April 14, 2026 shows 13 observation rows: 4 critical, 2 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

CHINA KING 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.

Critical Major Minor

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

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls used to scoop rice from bins next to back door. Manager removed bowls during inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to three compartment sink. Manager removed drink during inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored above three compartment sink.
[08B-38-4] Food stored on floor. Case of cooking oil stored on floor in dry storage room. Manager placed cooking oil on shelf.
[16-48-4] Old food stuck to clean dishware/utensils. Containers stored above three compartment sink.
[08B-12-5] Stored food not covered. Rice stored in bin next to back door. Manager placed lid on bin.
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues. Shelves in walk-in cooler soiled with old food debris.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Rice stored in garbage can next to back door.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored overcooked pork in reach-in cooler across from cook line stove. Manager moved chicken to bottom shelf. Shell eggs stored over oranges in walk-in cooler. Manager moved eggs to bottom shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line stove: pork (49F - Cold Holding). Manager stated pork placed in cooler thirty minutes prior to temperature being taken. Manager moved pork to reach-in freezer to reduce temperature to 41F.
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Egg rolls, chicken and pork on cook line with time mark from 11:30 am. Manager stated all items placed out in the last hour. Manager changed time mark to proper time.
[31B-03-4] No soap provided at handwash sink. No soap at cook line hand washing sink.
[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 stored in walk-in cooler. Manager stated chicken was prepared the previous morning.

Disposition: Emergency order recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop flour from container under prep table next to three compartment sink. Manager discarded bowl during inspection.
[14-45-4] Cardboard used to line nonfood-contact shelves. Shelf underneath kitchen prep table.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf above three compartment sink.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on prep table next to rice warmers stored in standing water, 69F. Manager returned utensils to dish area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table across from cook line.
[35A-09-4] Presence of insects, rodents, or other pests. Observed live squirrel on top of air duct above dry storage closet in back of kitchen next to back door.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed five rodent droppings on floor in dry storage room, where canned goods and single service items are stored. Dry storage room is located in back of kitchen next to back door. Observed two rodent droppings on floor beneath reach-in freezer outside of dry storage room in back of kitchen.
[03F-02-5] 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. Chicken and egg rolls stored on cook line. Manager stated items placed out at 11:00 am. Manager added proper time marking to items.
[31A-11-4] Handwash sink used for purposes other than handwashing. Steel wool stored in front counter hand washing sink. Employee removed steel wool during inspection.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One out of two employees missing employee food safety training.
[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, beef and shrimp stored in walk-in cooler. Manager stated items prepared on 2/2. Manager placed proper date mark on items.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle of cleaner on floor beneath front counter hand washing sink.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop rice from container in back of kitchen. Manager removed bowl during inspection.
[14-45-4] Cardboard used to line nonfood-contact shelves. Shelves throughout the kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from three compartment sink. Manager removed drink during inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys on shelf above reach-in cooler across from cook line stove. Manager removed during inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored above three compartment sink.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Handle for crock pot on cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket.
[25-32-4] Reuse of single-service or single-use articles. Broccoli stored in old chicken box on cook line. Manager rewashed broccoli and placed broccoli in plastic container.
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues. Shelves in walk-in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on prep table across from three compartment sink. Manager placed wiping cloth in sanitizer bucket.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2025.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over sauce in walk-in cooler. Manager moved eggs to bottom shelf.
[31A-11-4] Handwash sink used for purposes other than handwashing. Steel wool stored in hand washing sink behind front counter. Manager removed steel wool during inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink across from back door. Manager provided towels during inspection.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( flour ). Manager discarded bowls.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in freezer on cookline has torn gasket.
[32-12-6] Covered waste receptacle not provided in womens bathroom. No covered waste receptacle provided in unisex bathroom.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. employee drinks stored on top of flip-top make table cooler. employees removed drinks
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Used curtain stored above single service trays. Manager discarded curtain.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In-use utensil in non-time/temperature control food stored with handle touching food ( flour ). Manager removed scoop
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons used for rice to red in standing water at 80F
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. House made Ice tea in reach in cooler in dining area had date made but no name and address of establishment, or product identification
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and wall behind stove soiled with oil and grease.
[25-32-4] Reuse of single-service or single-use articles. Single use milk container cut and used as a scoop. Cardboard box re-used for broccoli
[25-06-4] Single-service articles not stored inverted or protected from contamination. aluminum single service trays not inverted or protected. Manager inverted trays
[08A-04-5] Raw animal food stored over or with unwashed produce. Prepared raw beef teriyaki stored over vegetables and French fries in reach in freezer