CHINA KING

Name: CHINA KING
Address: 6816 22ND AVE N, ST. PETERSBURG, FL, 33710, US
Rating: 46.1

6816 22ND AVE N, ST. PETERSBURG, FL 33710

License #6215740

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

46.1 Grade F / 100

Failing Health Score

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Quick take

CHINA KING in ST. PETERSBURG currently holds an InspectFL Health Score of 46.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 28, 2026. Across those visits, inspectors documented 46 total violations — 13 critical, 17 major, 16 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 April 28, 2026 shows 16 observation rows: 8 critical, 4 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fried chicken (84F - Cooling) cooked at 10 AM, temperature taken at 2:45PM. Stop Sale issued.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -cutting boards on cookline are grooved
[21-11-4] Sanitizing solution for wiping cloths not free of food debris and visible soil. Operator remade solution
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hot water turned off in restroom. Water temped 77F. Operator turned hot water back on, water temped at 100F.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink near kitchen exit. Operator refilled paper towels.
[02D-01-5] Working containers of food removed from original container not identified by common name. -bins of flour in kitchen not labeled.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) Operator remade and tested at 50PPM.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting boards on cookline.
[12A-20-4] Employee washed hands with no soap. -operator washed hands in prep sink without using soap. She then washed hands in hand wash sink using soap.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Fried chicken (84F - Cooling) cooked at 10 AM, temperature taken at 2:45PM. Stop Sale issued.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over egg rolls and cooked chicken in reach in cooler near cash register area, operator moved raw chicken to store on bottom shelf. -Raw chicken stored over cream cheese in walk in cooler. Operator moved chicken to not store over ready to eat food.
[08A-04-5] Raw animal food stored over or with unwashed produce. -raw chicken over unwashed broccoli in walk in cooler. Operator moved chicken to store below other items.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. -operator washed hands in prep sink Washed hands in hand wash sink afterward.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touched fried chicken in walk in cooler with bare hands.
[12B-02-4] Employee eating in a food preparation or other restricted area. -employee food and dishes on prep table on cookline Operator removed employee food and dishes
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken and raw beef out of original packaging stored above noodles and vegetable spring rolls in reach in freezer across from 3 compartment sink. Operator moved raw meats to store below ready to eat foods

Disposition: Warning Issued
[14-09-4] Cutting boards on prep cooler and prep tables have cut marks and are no longer cleanable.
[08B-38-4] Food stored on floor. -bag of carrots stored on walk in cooler floor Operator moved off floor
[32-04-4] Bathroom located inside establishment not enclosed with self-closing doors.
[36-68-5] Grease buildup on hood ventilation system over cook line.
[35B-01-4] Exterior screen door is kept open during operation, but has a gap at the threshold that opens to the outside. Vermin present.
[35A-03-4] Dead roaches on premises. 1 dead roach next to dry storage shelf at kitchen entrance 1 dead roach under cooling rack in prep kitchen next to freezers. Operator removed.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ CFM Changshi Pan expired 8/26/25. They have paid to renew and are awaiting certification.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -shell eggs stored above cut onions in walk in cooler Operator moved onions above eggs.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage (60F - Cold Holding) Operator put in walk in cooler to cool. Retemped at 50F. Still cooling in walk in.
[12A-03-4] Employee washed hands in a prep sink rather than an approved handwash sink. Employee washed hands in hand wash sink after correction.
[12A-20-4] Employee washed hands with no soap. Employee washed hands with no soap after removing roach off floor. Proceeded to wash hands with soap after I corrected her.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -no paper towels at hand wash sink in restroom. Operator replenished with paper towels
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone and keys stored on top of prep cooler on cook line
[27-18-4] No hot water in restaurant. Hand wash sinks, prep sinks and 3 compartment sink all testing 80F.
[27-10-4] No hot running water at mop sink.
[27-06-4] No hot running water at three-compartment sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. -Cutting board, food container and knife stored in hand wash sink by kitchen exit Operator removed
[02D-01-5] Working containers of food removed from original container not identified by common name. -container of flour not labeled. Operator labeled.
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. They had improper bleach for sanitizing. Operator went to store and got proper bleach. Operator made sanitizer bucket and tested at 100 PPM. Discussed proper use of 3 compartment sink with operator.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwashing sink by kitchen exit had hot water turned off, operator turned back on but water did not get hot, temped at 80F.
[03D-15-4] Food being cooled by nonapproved method. -Cooked chicken, shrimp and noodles in walk in cooler covered with cling wrap while cooling. Operator removed covering to allow for proper cooling.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on reach in cooler on cook line, prep table, and meat prep table heavily grooved and stained.

Community reaction

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Community pulse