CHINA KING

Name: CHINA KING
Address: 15924 E HWY 40, SILVER SPRINGS, FL, 34488, US
Rating: 66.9

15924 E HWY 40, SILVER SPRINGS, FL 34488

License #5202917

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

66.9 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

CHINA KING in SILVER SPRINGS currently holds an InspectFL Health Score of 66.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 25, 2026. Across those visits, inspectors documented 20 total violations — 3 critical, 4 major, 13 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 25, 2026 included 3 critical violations, 2 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*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.

Inspection Completed - No Further Action
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee step outside of the restaurant and when returned started working with food and cleaned containers no hand wash occurred.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the triple sink area, employees personal purse and jackets stored above seasonings and can products, Manager moved all.
[14-01-5] Bowl or other container with no handle used to dispense food. At the dry storage area, bowl no handle inside rice bag.
[08B-38-4] Food stored on floor. At the end of the cook line oil jug on floor, Manager moved off the floor
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, fresh garlic and oil 78F, per Manager garlic pulled out of walk-in cooler at 11:00, left at room temperature for 4.25 hrs. Also, cut cabbage 75F, per manager cabbage pulled out of fridge at 1:00pm. Egg rolls 52F, per manager rolls pulled out from refrigerator approximately 30 minutes prior, Manager placed them back in cooler.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. At the triple sink, tray with raw chicken (37F) thawed at room temperature, Manager moved to walk-in cooler.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler , garlic and oil mixed made on 3/18/2026.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, pork and teriyaki chicken no date marked, per manager food pulled out of freezer or cooked 03/22/26.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At the end of the cook line, knifes stored between reach-in cooler and prep table.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one new female employee.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Male employee at the cook line.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping on prep tables.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in coolers and walk-in cooler gaskets soiled. Exterior of wok station and rice warmers soiled with grease and food build up.

Community reaction

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Community pulse