EAST KING CHINESE RESTAURANT Inspection – September 21, 2026

High Priority 1

#7High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over sauce in reach in cooler under cookline make table Raw chicken and beef over cooked chicken and sauces in walk in cooler **Repeat Violation**

Repeat Violation

Intermediate 2

#8Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Bowl inside of cookline handwashing sink – operator removed Pan inside of handwashing sink in prep area **Corrective Action Taken** **Repeat Violation**

Corrective Action TakenRepeat Violation

#9Intermediate03F-10-5

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For cut cabbage and bean sprouts at end of cookline

Basic 6

#1Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed.

#2Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table across from three compartment sink

#3Basic36-68-5

Basic – Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood over cookline

#4Basic14-69-4

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer and reach in freezer next to it by dry storage **Repeat Violation**

Repeat Violation

#5Basic21-04-4

Basic – In-use wet wiping cloth/towel used under cutting board. One on prep table across from three compartment sink

#6Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan covers **Repeat Violation**

Repeat Violation

Florida Food Watch