Hong BBQ Asian Food
Last inspected: Mar 25, 2026
74
Score
Inspectors have visited Hong BBQ Asian Food nine times, with records going back to 2022. The newest entry in the record is dated Mar 25, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
The pattern that stands out is “no paper towels”, which has been cited two times.
Hong BBQ Asian Food's latest score of 74 falls below the Davie average of 79. Nothing in the record is alarming, but there's room to improve.
9
Inspections
0
Critical latest
3
Major latest
0
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
3 major violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 expired povided **Warning** - From follow-up inspection 2026-03-25: Operator unable to provide current employee training for employees **Admin Complaint**
53B-05-5
Intermediate - - From initial inspection : Intermediate - 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. Operator unable to provide for any employees **Warning** - From follow-up inspection 2026-03-25: Operator unable to provide at time of inspection **Admin Complaint**
11-26-1
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Approximately 7 employees employed more than 60 days. 3 expired provided. Operator unable to provide for additional 4 employees **Warning** - From follow-up inspection 2026-03-25: Operator unable to provide employee training **Admin Complaint**
53B-13-5
74
Jan 21, 2026
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
45
Jul 28, 2025
Routine - Food
1 critical violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
82
Feb 24, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
78
Oct 14, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. In the prep area hand sink, a bag of frozen raw ground meat was thawing in the sink. The meat was removed from the sink. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the front counter. The dispenser is reported to be broken. A roll of paper towels was placed next to the sink. **Corrected On-Site**
31B-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. In the prep area hand sink, a bag of frozen ground meat was being thawed at room temperature with no running water. The meat was removed from the hand sink and placed in the cooler until the prep sink is available to thaw under running water. **Corrective Action Taken**
06-01-5
78
Jan 19, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the cookline flip top cooler, the raw shell eggs were stored behind the green onions. The eggs were brought to the front of the cooler. **Corrected On-Site**
08A-05-6
86
Aug 2, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. #1Raw fish stored over bbq sauces inside walk in cooler. #2 Raw chicken stored over cooked shrimp inside walk in cooler. Manager moved cooked foods to upper shelf in walk in cooler and stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in kitchen: Raw beef (45F - Cold Holding); bean sprouts (50F - Cold Holding) held less than 4 hours ago inside unit, Foods not prepared or portioned today. Operator placed on ice to quick chill **Corrective Action Taken**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedure to manager
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter. Operator provided **Corrected On-Site**
31B-02-4
Basic - Cardboard used to line food-contact shelves inside walk in cooler.
14-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food not stored at least 6 inches off of the floor. Buckets of soy sauce on floor in kitchen. **Repeat Violation**
08B-47-4
Basic - Two door Reach-in freezer bottom shelf has accumulation of soil residues in hallway to restroom. **Repeat Violation**
22-16-4
50
Jan 13, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
52
Nov 14, 2022
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Nonfood-grade bags used in direct contact with cooked pork and wrapped in newspaper in chest freezer in hallway next to kitchen . Operator placed in approved food grade bag. **Corrected On-Site** **Warning**
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler upper ;bean sprouts (45F cold holding )sliced pork (46F - Cold Holding) under 4 hours ago. Containers filled above line mark, operator removed excess placed inside reach in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - 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. Cook duck and cooked pork ribs hanging at front counter, held under 4 hours ago. Operator placed time marked , foods were sold during inspection. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter ; Cooked chicken (125F - Hot Holding); cooked pork soup (126 - Hot Holding) under 4 hours ago, Operator increased heat on equipment to facilitate proper hot holding temperature. Retested at end of inspection 150 &155 F hot holding. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Containers on top hand sink in cook line. Operator moved **Corrected On-Site** **Warning**
31A-09-4
Intermediate - 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. **Warning**
53B-01-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked chicken removed from freezer to walk in cooler 11/14 not date marked. Operator date marked during inspection. **Corrected On-Site** **Warning**
02C-04-5
Basic - Container with sauces not stored at least 6 inches off the floor in walk in cooler **Warning**
08B-47-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth on cutting board at prep station in kitchen. Operator moved to be washed. **Corrected On-Site** **Warning**
21-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Operator put hat on **Corrected On-Site** **Warning**
13-03-4
Basic - Cooked pork not covered in Kenmore freezer in hallway next to kitchen . Operator covered **Corrected On-Site** **Warning**
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. Shelves on left side of wic. **Warning**
14-17-4
Basic - Two door Reach-in freezer bottom shelf have accumulation of soil residues in hallway next to kitchen. **Warning**
22-16-4
29
Frequently Asked Questions
When was Hong BBQ Asian Food last inspected?
The most recent health inspection at Hong BBQ Asian Food on file is from Mar 25, 2026. The public record contains nine inspections in total.
What is the most common violation at Hong BBQ Asian Food?
Across the inspection record, “no paper towels” has been cited two times, more than any other issue at Hong BBQ Asian Food.
How does Hong BBQ Asian Food compare to other restaurants in Davie?
Hong BBQ Asian Food most recently scored 74 out of 100, which is lower than the Davie average of 79.
Has Hong BBQ Asian Food's inspection record improved over time?
Results have been roughly steady. Inspections at Hong BBQ Asian Food have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Hong BBQ Asian Food means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Hong BBQ Asian Food inspected?
Based on the inspection history on file, Hong BBQ Asian Food is inspected around three times per year on average.
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