Hong Kong Chinese Restaurant at Port Orange
Last inspected: Mar 6, 2026
100
Score
Hong Kong Chinese Restaurant at Port Orange appears in inspection records 13 times, starting in 2022. The most recent report on file is from Mar 6, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The trend has been favorable: violation counts have eased from around seven violations to closer to four violations per visit over the last few inspections.
Across the inspection history, “handwash sink not accessible for employee use” is the issue that surfaces most often, recorded three times.
That puts the facility ahead of the local pack: the average Port Orange restaurant scores 66. The full picture is one of consistent compliance.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
No violations found.
100
Jan 13, 2026
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
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
Lighting Adequate; Required Shields in Place
FL-36
50
Aug 27, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
55
Jan 7, 2025
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee
12A-16-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked rice 65-67F inside bowl above woks on cook line. Manager stated removed from cooler 1 hour prior with intention to reheat for hot holding. Advised manager of need to reheat to 165F within 2 hours.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw pork stored above cooked pork, walk in cooler shelving -raw eggs above buckets of sauce, walk in cooler **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. -both hand sinks blocked by equipment in back **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pork, chicken, egg rolls from prior days service
02C-02-5
Basic - Interior of salamander has accumulation of black substance/grease/food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink in warewashing area
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan in prep area -top surface of refrigerators in prep area
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink faucet
29-11-4
Basic - Cardboard used to line nonfood-contact shelves. -multiple areas in use as lining
14-45-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -prep area
36-32-5
Basic - Clean utensils or equipment stored on dirty drawer or rack/shelf. -bowls on shelf above 3 compartment sink
24-06-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -walk in cooler **Corrected On-Site**
08B-49-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Equipment in poor repair. -racks with rust pitting the surface inside walk jn cooler -damaged bowl above 3 compartment sink -lid to plastic container used for sesame
14-11-5
32
Dec 7, 2024
Routine - Food
No violations found.
100
Jul 16, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Food Temperature Measuring Devices Provided and Accurate
FL-46
61
May 15, 2024
Food-Licensing Inspection
No violations found.
100
Feb 13, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Nonfood-grade utensils used for direct contact with food.
14-15-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -smoked pork inside walk in cooler
02C-02-5
Basic - Operator with no hair restraint while engaging in food preparation.
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of salamander -top of lid to bulk rice container
23-03-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Food not stored at least 6 inches off of the floor. -bag of sugar, case of canned food from delivery
08B-47-4
Basic - Equipment in poor repair. -lid for bulk rice bin
14-11-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Cardboard used to line nonfood-contact surface.
14-45-4
55
Aug 18, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
23
Jul 7, 2023
Food-Licensing Inspection
No violations found.
100
Feb 14, 2023
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp above above cooked pork inside walk im cooler
08A-05-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. -bins used for flour, advised to keep flour inside bag if using non food grade bins for storage
14-15-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee handled krab rangoons with bare hands during prep, moved to walk in cooler
09-01-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooke rice, per manager out cooling for 2 hours. 85-105F in middle, sitting out exposed to room temperature. Manager split portions down and moved to walk in cooler
03D-01-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -rice exposed for too long at room temperature inside deep, large wok. Advised to expedite cooling methods by using shallow pans, move to walk in cooler when no longer hot(above 135F)
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. -hand sink blocked by bucket/pot **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pork
02C-02-5
Basic - Employee beverage container on a food storage shelf commingled with food stores. **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Food not stored at least 6 inches off of the floor. -bag of onions inside walk in cooler -bags of rice
08B-47-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -handle touching rice **Corrected On-Site**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surface area around built in woks in cook line -top surface of stand up freezer in prep area
23-03-4
32
Feb 4, 2023
Food-Licensing Inspection
No violations found.
100
Oct 27, 2022
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked won tons 46F from previous day, 47F in middle, 44F at edge. Product determined to nit have adequately cooled based on data during inspection. See stop sale.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked pork, 75-95F after 4 hours stated manager. Deep, plastic bin used for cooling. Advised to use shallow pans or sheet pans to rapidly cool
03D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked won tons
01B-36-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken stored above raw pork, removed from commercial packaging inside stand up freezer in back
08A-17-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -operator using dense/deep plastic bus tubs for cooling smoked pork. Product did not meet 70F within 2 hours from cooking. -deep plastic bins used to cool won tons
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
31A-09-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting inside rice and flour containers touching food
10-01-5
Basic - Food not stored at least 6 inches off of the floor. -shortening
08B-47-4
Basic - Cardboard used to line nonfood-contact shelves.
14-45-4
Basic - Bathroom door left open other than during cleaning or maintenance. **Corrected On-Site**
32-02-4
37
Frequently Asked Questions
When was Hong Kong Chinese Restaurant at Port Orange last inspected?
The most recent health inspection at Hong Kong Chinese Restaurant at Port Orange on file is from Mar 6, 2026. The public record contains 13 inspections in total.
What is the most common violation at Hong Kong Chinese Restaurant at Port Orange?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at Hong Kong Chinese Restaurant at Port Orange.
How does Hong Kong Chinese Restaurant at Port Orange compare to other restaurants in Port Orange?
Hong Kong Chinese Restaurant at Port Orange most recently scored 100 out of 100, which is higher than the Port Orange average of 66.
Has Hong Kong Chinese Restaurant at Port Orange's inspection record improved over time?
Yes. Recent inspections at Hong Kong Chinese Restaurant at Port Orange have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Hong Kong Chinese Restaurant at Port Orange 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 Restaurant at Port Orange inspected?
Based on the inspection history on file, Hong Kong Chinese Restaurant at Port Orange is inspected around four times per year on average.
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