Hong Kong Chinese Food
Last inspected: Sep 8, 2025
78
Score
Hong Kong Chinese Food has been inspected nine times since 2022. Inspectors last stopped by on Sep 8, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to seven violations.
Looking across the full record, “water with a temperature” is the recurring theme, flagged three times.
Restaurants in Seffner average 84, so Hong Kong Chinese Food trails the local norm. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Sep 8, 2025
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No soap provided at handwash sink. At hand sink by three compartment sink. Manager refilled **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Cardboard used to line nonfood-contact shelves. On reach in freezer.
14-45-4
Basic - Floors not maintained smooth and durable. Flooring in dining room coming up and tiles are loose
36-11-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed bucket of raw shrimp in standing water. Manager turned on water **Corrected On-Site**
06-01-5
78
Aug 7, 2025
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken pieces (73F - Cold Holding), operator added chicken on time as a public health control, and added time mark. **Corrected On-Site**
03A-02-5
High Priority - Raw pork stored over ready-to-eat containers of sauce in walk in cooler. Raw pork stored over ready-to-eat bags of peas and corn in reach in freezer located near back door. Raw chicken not separated from cooked pork in chest freezer on right, raw chicken not separated from cooked pork.
08A-05-6
Intermediate - No soap provided at handwash sink. Back hand washing sink near grill. Operator provided soap **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing degreaser hanging with other chemicals on cook line not labeled. Operator added label. **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Located by grill. Operator turned sink back on **Corrected On-Site**
27-16-4
Basic - Orange peelings inside of reused can of bean sprouts located in last reach in cooler on cook line.
25-32-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Open bag of rice stored on floor near back hand washing sink, bucket of chicken stored on floor in front of cooker near back hand washing sink. Operator removed. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer located near soda storage.
14-69-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. employee raw fish over raw chicken in chest freezer on left.
08B-49-4
Basic - Employee beverage container on a food preparation table over reach in coolers. employee beverage container in a cold holding unit with drink to be served to customers located behind front counter **Corrective Action Taken**
12B-07-4
Basic - Dead roaches on premises. 1 dead roach behind water heater 2 dead roaches in back storage area by back door. Operator discarded, cleaned and sanitized. **Corrected On-Site**
35A-03-4
39
Feb 12, 2025
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
70
Nov 18, 2024
Routine - Food
3 major violations.
View 3 violations
Certified Food Manager Identification
FL-02
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
74
Feb 1, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed 101 bleach used for cleaning. Manager went to store and got approved bleach for Food Contact Surfaces **Corrected On-Site** **Admin Complaint**
22-48-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2-1-2024. Manager working on creating account **Corrective Action Taken**
50-17-3
Intermediate - Water with a temperature of at least 85 degrees Fahrenheit shut off at hand sink on cook line. Manager turned on **Corrected On-Site** **Repeat Violation**
27-16-4
Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard on top of chest freezers
14-45-4
Basic - Water leaking from faucet at hand sink on cook line
29-11-4
61
Dec 11, 2023
Routine - Food
No violations found.
100
Oct 9, 2023
Routine - Food
6 major violations. 2 minor violations.
View 8 violations
Intermediate - Water with a temperature of at least 85 degrees shut off at employee handwash sink. On cook line. Manager turned on hot water **Corrected On-Site** **Warning**
27-16-4
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. **Warning**
11-27-4
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 - 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**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed paperwork to manager **Corrective Action Taken** **Warning**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, egg rolls, cut cabbage, cooked shrimp in walk in cooler. **Warning**
02C-02-5
Basic - Stored food not covered. Cooked egg rolls, cut onions, cut cabbage in walk in cooler **Warning**
08B-12-5
Basic - No Heimlich maneuver/choking sign posted. Emailed to operator **Corrective Action Taken** **Warning**
51-13-4
50
May 22, 2023
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
61
Jul 13, 2022
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooks line cooked chicken 50f advised employee to place in reach in cooler. Employee moved to reach in cooler. Prep area boneless spare ribs 59f cook moved to walkin in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued due to adulteration of food product. 1 live fly on crab Rangoon **Warning**
01B-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over washed broccoli. Reviewed proper food storage with employee and operator. **Warning**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly on crab Rangoon **Warning**
35A-02-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. walk in cooler egg rolls, spare ribs , cooked chicken **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Purple liquid in spray bottle **Corrected On-Site** **Repeat Violation** **Warning**
41-17-4
Basic - Food stored on floor. Raw shrimp, bag of uncooked rice All items moved off floor **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled, handle of reach in freezer, gaskets on reach in coolers on cooks line **Warning**
23-03-4
Basic - Reuse of single-service or single-use articles. Operator reusing bags for spare rib **Repeat Violation** **Warning**
25-32-4
Basic - Stored food not covered. Washed cut veggies, washed broccoli, cut cabbage, **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water on floor **Warning**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cooks line **Corrected On-Site** **Warning**
21-12-4
33
Frequently Asked Questions
When was Hong Kong Chinese Food last inspected?
The most recent health inspection at Hong Kong Chinese Food on file is from Sep 8, 2025. The public record contains nine inspections in total.
What is the most common violation at Hong Kong Chinese Food?
Across the inspection record, “water with a temperature” has been cited three times, more than any other issue at Hong Kong Chinese Food.
How does Hong Kong Chinese Food compare to other restaurants in Seffner?
Hong Kong Chinese Food most recently scored 78 out of 100, which is lower than the Seffner average of 84.
Has Hong Kong Chinese Food's inspection record improved over time?
No. Recent inspections at Hong Kong Chinese Food have averaged around seven violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Hong Kong Chinese Food means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Hong Kong Chinese Food inspected?
Based on the inspection history on file, Hong Kong Chinese Food is inspected around three times per year on average.
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