CHINA KING

Name: CHINA KING
Address: 6816 22ND AVE N, ST. PETERSBURG, FL, 33710, US
Rating: 54.4

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

54.4 Grade F / 100

Failing Health Score

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Quick take

CHINA KING in ST. PETERSBURG currently holds an InspectFL Health Score of 54.4 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 32 total violations — 10 critical, 10 major, 12 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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 28, 2026 included 6 critical violations, 3 major, and 3 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.

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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.

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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting boards on cookline.
[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.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) Operator remade and tested at 50PPM.
[02D-01-5] Working containers of food removed from original container not identified by common name. -bins of flour in kitchen not labeled.
[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.
[21-11-4] Sanitizing solution for wiping cloths not free of food debris and visible soil. Operator remade solution
[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.
[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.
[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.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -cutting boards on cookline are grooved

Warning Issued
[02D-01-5] Working containers of food removed from original container not identified by common name. -container of flour not labeled. Operator labeled.
[14-09-4] Cutting boards on prep cooler and prep tables have cut marks and are no longer cleanable.
[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.
[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.
[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.
[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.
[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
[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.
[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.
[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.
[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

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