CHINA KING

Name: CHINA KING
Address: 463155 SR 200 STE 19, YULEE, FL, 32097, US
Rating: 54.4

463155 SR 200 STE 19, YULEE, FL 32097

License #5501127

🥡 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 YULEE 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 2 inspections on record from Florida DBPR, with the most recent inspection on April 23, 2026. Across those visits, inspectors documented 33 total violations — 10 critical, 4 major, 19 minor.

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Start with the newest inspection, then verify the pattern

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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 23, 2026 shows 20 observation rows: 6 critical, 1 major, and 13 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.

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•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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line soiled with grease build up. Also, interior shelf under soup warmer soiled with food debris. Also, mop sink heavily soiled with build up.
[25-06-4] Single-service articles not stored inverted or protected from contamination. On top shelf of cook line, stack of to go bowls and to go lids not inverted. Operator filled over.
[33-11-4] Missing drain plug at dumpster. On shared dumpster.
[36-73-4] Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under wok station/fryers soiled with grease and food debris. Also, floor under reach in cooler and reach in freezer on cook line soiled with food debris. Also, floor under prep sink soiled with food debris. Also, ceiling vents in restroom soiled with dust build up. Also, floor in dry storage soiled with debris/food debris.
[35A-02-7] Live, small flying insects found. Observed two live flying insects in mop sink.
[14-45-4] Cardboard used to line nonfood-contact shelves. On bottom shelf of prep table in back kitchen, soiled cardboard in shelf.
[32-12-6] Covered waste receptacle not provided in womens bathroom. In unisex bathroom, no covered trash can.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In stand up reach in cooler to right when entering kitchen, cooked pork (44F - Cold Holding); raw chicken (48F - Cold Holding). Operator stated chicken and pork has been in cooler since yesterday. See stop sale.
[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. On crash cart on cook line, can of raw shelled eggs held on time as a public health control with no date mark.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in freezer on speed rack, raw beef stored in sheet trays above uncovered prepped cheese wontons. Also, in walk-in cooler plastic tub of raw chicken stored on top of plastic tub of raw beef. Operator switched items.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. At front counter, Sanitizer Bucket (Chlorine 0ppm). Employee added more bleach and rechecked at 100ppm.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of stand up reach in cooler to right when entering kitchen soiled with food debris.
[08B-12-5] Stored food not covered. On back dry storage shelf, container of flour stored with no lid. Operator wrapped with plastic wrap.
[14-31-5] Nonfood-grade bags used in direct contact with food. In reach in freezer cheese wontons stored in plastic to go bags.
[33-16-4] Open dumpster lid. On shared dumpster, lid open.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door kept open. Screen door with gap at bottom and not self closing or tight fitting when closed.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. In kitchen near three compartment sink, sanitizer bucket stored on floor.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In stand up reach in cooler to right when entering kitchen, cooked pork (44F - Cold Holding); raw chicken (48F - Cold Holding). Operator stated chicken and pork has been in cooler since yesterday. See stop sale.
[08B-38-4] Food stored on floor. In prep area, white bucket of soup base on floor. Also, near three compartment sink, white bucket of noodles stored on floor. Also, on cook line, white bucket of oil on floor. Also, multiple cases of raw chicken on floor in walk-in freezer.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In prep area, brown rice (135F - Cooling @ 1 hour, 108F @ 1.5 hours). Brown rice is in large metal pot with metal tray covering pot. Operator stated he will put in walk-in cooler to cool faster.

Disposition: Inspection Completed - No Further Action
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of multiple pieces of equipment on cook line, prep area and storage area soiled. Also, exterior and handles of some of the white bins containing rice soiled. Also, exterior of lid and handle of rice cooker soiled. Also, filters in hood above fryers and wok station soiled.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash station above the prep line. Operator placed roll of paper towels at hand wash sink.
[32-12-6] Covered waste receptacle not provided in unisex bathroom.
[36-73-4] Floor soiled/has accumulation of debris. Floor in in walk-in cooler under shelves soiled. Also, floor under and around fryers on cook line soiled.
[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. Utensils handles found laying in food In the ice tray, sugar and rice bins
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on Reach in cooler across from wok station and portable cutting board in prep area soiled/ stained.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine +200ppm) next to triple sink. Test strip turned dark purple, exceeding maximum concentration allowed. Operator added more water to dilute solution. Retested at 100ppm.
[08B-38-4] Food stored on floor. Bottle of cooking oil on floor in front of food on cook line Cooking oil on floor in kitchen area Multiple boxes of food on floor in freezer area Plastic bucket of carrots on floor in walk in cooler Operator removed oil from the floor
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Crab rations in direct contact with a non food grade bag in reach in freezer. Discussed with operator. Also, cooked chicken next to fryers stored in direct contact of cardboard box.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink at front counter. Operator placed soap at hand wash sink.
[08B-12-5] Stored food not covered. Container of batter found on a shelf with items above it in the back food storage area
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp in reach in cooler on food prep line was at 57, observed operator place it in walk Im cooler to chill after 30 minutes took a re temp and it was at 55 Cooked pork on cook line was at 46F took a 2nd temp an hour later it was at 43F
[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. Items used for TPHC on cook line, chicken, spring roles not marked according to paperwork, operator stated items placed on time when they opened at 11a. discussed with Operator the option to use specific times of day vs labeling of tray. Operator placed specific times on TPHC paperwork

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