Hong Kong Alley Kitchen
Last inspected: Jan 7, 2026
50
Score
Across the available record, Hong Kong Alley Kitchen has 10 inspections on file, the first dated 2022. On Jan 7, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up roughly the same number of issues each time, hovering near 10 violations per visit.
When inspectors have written things up, “cutting board has cut marks and is no longer cleanable” has been the most frequent reason, cited four times.
That's lower than the typical Orlando restaurant, which scores around 79. This restaurant has more on its record than most do.
10
Inspections
1
Critical latest
1
Major latest
9
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breaded chicken left in cook line for 45 minutes with temperature of 70F Shredded cabbage 68F , inspector asked employee to place in cooler. Corrective Action Taken** **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some of the cooks , the dishwasher, a server
53B-02-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Bowl or other container with no handle used to dispense food. Plate use to scoop white rice , removed Corrected On-Site** **Corrected On-Site**
14-01-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch a bracelet **Corrected On-Site**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on clean cups located one inside other in dish area. Cups separated Corrected On-Site** **Corrected On-Site**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Some Hood filters debris
23-03-4
Basic - Reuse of single-service or single-use articles. Re using boxes ., removed Repeat Violation** **Corrected On-Site** **Repeat Violation**
25-32-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Clean spoons, forks located on dish area.
24-18-4
Basic - Time/temperature control for safety food thawed in an improper manner. Pork been thawed at room temperature **Repeat Violation**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
50
Aug 28, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer on talk cooler reading 42F degrees while probe thermometer was reading 57F - From follow-up inspection 2025-08-28: **Time Extended**
05-05-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make table in cook line. - From follow-up inspection 2025-08-28: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on chest freezer. - From follow-up inspection 2025-08-28: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Operator refusing boxes of raw chicken to stored cook chicken and cabbage. Cabbage must be cooked up to 165F **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-08-28: **Time Extended**
25-32-4
78
Aug 27, 2025
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw duck over soy sauce in walk in cooler .
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Potstickers 51F kept on talk reach in cooler for 4 hrs .
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu 47 , cooked vegetables 45F ,sprouts 46F , raw pork 46F, Raw chicken 46F, raw beef 46F , milk 51F , all kept for less than 4 hrs . Items moved to walk in cooler. Potstickers 51F kept on talk reach in cooler for 4 hrs . Raw pork stored across from woks with temperature of 50F, fish 49F, Raw chicken 48F, raw beef 48F, Raw shrimp 48F, kept for less than 4 hrs , operator placed ice on top. **Warning**
03A-02-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer on talk cooler reading 42F degrees while probe thermometer was reading 57F
05-05-4
Intermediate - 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/
53A-05-6
Intermediate - No soap provided at handwash sink by three compartment sink. **Corrected On-Site**
31B-03-4
Basic - Ceiling tile missing. Ceiling tile missing in ladies bathroom.
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage on ceiling tiles at ladies bathroom Leak from ceiling in ladies bathroom
36-32-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler across from fryers 56F Tall reach in cooler with two door glass 57F Reach in cooler across from woks 48F
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make table in cook line.
14-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
12B-12-5
Basic - Food not stored at least 6 inches off of the floor. Raw pork belly stored on walk in cooler floor Raw chicken on walk in cooler floor
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on chest freezer.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in cook line
22-08-4
Basic - Reuse of single-service or single-use articles. Operator refusing boxes of raw chicken to stored cook chicken and cabbage. Cabbage must be cooked up to 165F **Corrected On-Site** **Repeat Violation**
25-32-4
Basic - Time/temperature control for safety food thawed in an improper manner. Cooked chicken, pork and shrimp been thawed at room temperature. **Corrected On-Site**
06-01-5
29
Jan 27, 2025
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw scallops and raw pork stored over cooked chicken in walk in freezer. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over sprouts in reach in cooler across from burners . **Corrected On-Site**
08A-04-5
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer with - 20 degrees.
05-06-4
Intermediate - Handwash sink used for purposes other than handwashing. Items inside hand sink located by three bay sink . **Corrected On-Site** **Repeat Violation**
31A-11-4
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. No proof for some employees. **Corrected On-Site**
11-26-1
Basic - Cutting board has cut marks and is no longer cleanable. Two small white cutting boards kept in prep table by three bay sink.
14-09-4
Basic - Dead roaches on premises. 2 dead riches on floor by chest freezer located in back of kitchen by rack in where cans are kept. 1 dead roach on floor by hand sink located close to dish area. 4 dead roaches in back of reach in cooler , cooler close to sink located by dish area. Total= 7 dead roaches **Corrected On-Site**
35A-03-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.Per operator machine out of service at this time.
16-55-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers in cook line have debris.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken been thawed in standing water. **Corrected On-Site**
06-01-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
41
Jul 29, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
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. - From follow-up inspection 2024-07-29: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up . - From follow-up inspection 2024-07-29: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler and reach in cooler shelves have debris. **Repeat Violation** - From follow-up inspection 2024-07-29: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Operator reusing chicken boxes to place washed broccoli, peeper . Vegetables must be cooked up to 165F. - From follow-up inspection 2024-07-29: **Time Extended**
25-32-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2024-07-29: **Time Extended**
14-17-4
74
Jul 24, 2024
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Plumbing Installed; Proper Backflow Devices
FL-28
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
27
Dec 27, 2023
Complaint Full
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
33
Sep 28, 2023
Routine - Food
4 critical violations. 5 major violations. 14 minor violations.
View 23 violations
High Priority - Dented/rusted cans present. See stop sale.3 cans of soy sauce and 1 can of ground bean sauce.
01B-01-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food.Reusing old box from raw food to store washed greens in walk in cooler.
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored over ready to eat lettuce on Pepsi reach in freezer on cook line.
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken over raw beef chest freezer.
08A-20-5
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.For some employees.
11-26-1
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.
53B-13-5
Intermediate - Handwash sink used for purposes other than handwashing.Bags inside hand sink located by three bay sink.
31A-11-4
Intermediate - 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/ **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No paper towels on hand sink by dish machine.
31B-02-4
Basic - Food stored in a location that is exposed to splash/dust.Salt and sugar containers stored under hand sink. .
08B-36-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Utensils stored in water with temperature of 83F. Rice scooper.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Light shield damaged/in disrepair.Missing light shield over mixers.
38-01-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Debris inside reach in coolers.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination.To go containers kept behind cook line.
25-06-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.Walk in cooler shelves.
14-17-4
Basic - Bowl or other container with no handle used to dispense food.Bowl use to scoop cornstarch. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles.Outside of bulk flour and rice containers.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Dust on ceiling tiles in between cookline and walk in cooler.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee cellphone stored on prep table.
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor soiled/has accumulation of debris.Floor behind cooking equipment have debris.
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Water bottles stored directly on floor on dry storage. Raw pork stored on walk in cooler floor.
08B-47-4
17
Jan 9, 2023
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
Toilet Rooms Maintained
FL-53
27
Jul 20, 2022
Routine - Food
6 critical violations. 2 major violations. 5 minor violations.
View 13 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live flying insect in hands ink by three bay sink.
35A-02-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food.Sweet and sour chicken stored directly into a box that had is use to store raw food from suppliers.
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw duck stored over cooked ribs inside walk in cooler. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.Sweet and sour chicken stored directly in box use to hold raw meat.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Egg rolls kept overnight in Pepsi cooler with temperature of 57F
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Sweet and sour chicken kept in cook line for less than 4 hrs 50F, rice 75, pulled eggs 57F. Egg rolls kept in Pepsi cooler overnight with temperature of 48F. Cooked shrimp kept overnight in reach in cooler across from woks with temperature of 60, cooked ribs 52. Egg rolls and cooked shrimp, cooked ribs were thrown away and the other items where placed in coolers. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing.Boxes stored inside hand wash sink by three bay sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Per manager they keep the duck at room temperature for 4 hrs. No written plan or time mark use as this time. Ask owner to place into walk in cooler to cool. **Corrective Action Taken**
03F-10-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.The outside of wall in woks area close to microwave has grease up. Outside of reach in cooler across from woks have build up . Table behind rice cooker have food debris.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in cooler across from woks has mold like substance. Walk in cooler shelves have food debris.
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Working containers of food removed from original container not identified by common name.Bulk flour not labeled. Items in cart in front of wok .
02D-01-5
26
Frequently Asked Questions
When was Hong Kong Alley Kitchen last inspected?
The most recent health inspection at Hong Kong Alley Kitchen on file is from Jan 7, 2026. The public record contains 10 inspections in total.
What is the most common violation at Hong Kong Alley Kitchen?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited four times, more than any other issue at Hong Kong Alley Kitchen.
How does Hong Kong Alley Kitchen compare to other restaurants in Orlando?
Hong Kong Alley Kitchen most recently scored 50 out of 100, which is lower than the Orlando average of 79.
Has Hong Kong Alley Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Hong Kong Alley Kitchen have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hong Kong Alley Kitchen means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Hong Kong Alley Kitchen inspected?
Based on the inspection history on file, Hong Kong Alley Kitchen is inspected around three times per year on average.
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