CHING KING
3801 W LAKE MARY BLVD STE 133 · LAKE MARY · Seminole County · FL 32746
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
21 full violation description(s) documented by the inspector during this visit.
High Priority 4
10-05-5High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At the rice warmer warmer is 85° **Warning**
12A-02-4High Priority – Kitchen employees not washing hands properly, hand sinks not set up with the proper supplies and the employees are using the 3 compartment sink to rinse hands. **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy ; beef skewers (53F – Cold Holding); wings (53F – Cold Holding); wontons (51F – Cold Holding); Poultry (51F – Cold Holding) ambient temperature 52° **Warning**
Intermediate 8
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. -hand sink at the front counter has a tub in it **Warning**
53A-01-7Intermediate – Manager or person in charge lacking proof of food manager certification. Certificate unavailable **Warning**
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No manager present **Warning**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Front hand sink Mens room Ladies room **Warning**
53B-01-5Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to locate certificates 4employees present **Warning**
11-26-1Intermediate – 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. **Warning**
31B-03-4Intermediate – No soap provided at handwash sink. Mens room Ladies room **Warning**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked several items not dated in the walk in coor and the line coolers **Warning**
Basic 9
32-12-5Basic – Covered waste receptacle not provided in women's bathroom. **Warning**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cooks line **Warning**
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. **Warning**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Hotel pans **Warning**
08B-36-4Basic – Food stored in a location that is exposed to splash/dust. Soy sauce at the hand sink **Warning**
08B-38-4Basic – Food stored on floor. In the freezer, cooler and prep **Warning**
36-62-4Basic – Light not functioning. Lights in the hood are our **Warning**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the grill and fryer **Warning**
42-01-4Basic – Wet mop not stored in a manner to allow the mop to dry. **Warning**
Inspector observations synchronized from DBPR on October 22, 2026 1:09 PM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.