Hong Kong Chinese Restaurant
Last inspected: Jan 27, 2026
74
Score
Inspectors have visited Hong Kong Chinese Restaurant nine times, with records going back to 2022. The newest entry in the record is dated Jan 27, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have been trending down, averaging around two violations across recent inspections versus roughly six violations before.
Across the inspection history, “handwash sink not accessible for employee use” is the issue that surfaces most often, recorded five times.
Compared to other Crystal River restaurants (averaging 90), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
2 critical violations.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw chicken stored over ready-to-eat sauce in reach-in cooler. Operator moved 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. Observed Fresh Garlic in Oil (76F - Cold Holding) on cart in front of cook line. Discussed with operator about requirement for item to be kept at the proper temperature. Operator moved to reach-in freezer to rapidly cool. **Corrective Action Taken**
03A-02-5
74
Sep 30, 2025
Routine - Food
No violations found.
100
Apr 25, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and raw chicken stored above ready-to-eat sauce in reach-in cooler off cook line. Operator moved and stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wontons (112F - Hot Holding) stored in steam table area. Item has been out for less than 4 hours. Operator removed to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed bags and box stored in handwash sink off cook line area to the left of the mop sink. Operator moved. **Corrected On-Site**
31A-09-4
67
Dec 18, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. noodles (49F - Cold Holding). Pan of noodles are stored inside top of refrigerated make-table, on top of other pans above fill line. Manager stated the noodles have been stored inside unit for approximately two hours and moved the noodles to the walk-in cooler to cool to 41F. **Corrective Action Taken**
03A-02-5
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Top of freezer rusted near three-compartment sink.
14-16-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pans containing cooked chicken and pork missing date mark inside cooler at front counter. Manager stated they were both cooked on 12/16 and added proper date marks during this inspection. **Corrected On-Site**
02C-02-5
Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line two shelves at cookline.
14-45-4
Basic - Food storage container/container lid cracked or broken. Chicken stored inside cracked plastic pan inside cooler at front counter.
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets and handle of reach-in freezer door soiled with food debris at front counter.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Pan of frozen shrimp thawing at room temperature on drain board of three-compartment sink. Manager moved shrimp back into the cooler to continue to thaw. **Corrected On-Site**
06-01-5
58
Mar 8, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
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 in Walk-in-Cooler. Operator moved **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Handwash sink not accessible for employee use at all times. Rear hand sink blocked by large mixing bowl and stand. Operator removed **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Food stored on floor. Fryer oil on floor in prep area **Repeat Violation**
08B-38-4
Basic - Rear Exterior screen door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Stored food not covered. Multiple items in dry storage uncovered **Repeat Violation**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over Ready to eat noodles in Walk-in-Cooler
08B-17-4
55
Nov 8, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk,in cooler not dated, beef, chicken, shrimp , noodles **Repeat Violation** **Warning** - From follow-up inspection 2023-11-08: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Equipment in poor repair. White chest freezer in prep area no longer seals, exterior rusted **Warning** - From follow-up inspection 2023-11-08: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Rear screen door has gaps at bottom and side. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-08: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Food stored on floor. Marinated beef on floor, operator removed Cooking oil jugs **Repeat Violation** **Warning** - From follow-up inspection 2023-11-08: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Stored food not covered. Multiple food items in walk in cooler uncovered **Repeat Violation** **Warning** - From follow-up inspection 2023-11-08: **Time Extended**
08B-12-5
74
Sep 5, 2023
Routine - Food
1 critical violation. 6 major violations. 13 minor violations.
View 20 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored above prepared vegetables. Operator moved **Corrected On-Site** **Repeat Violation** **Warning**
08A-04-5
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. Provided operator with DBPR HR Form 5030-104 **Repeat Violation** **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Boxes and strainer stacked on rear hand sink, operator removed items. **Corrected On-Site** **Warning**
31A-09-4
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. Provided operator with DBPR HR Form 5030-103. Employees signed during inspection **Corrected On-Site** **Repeat Violation** **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. No soap at hand sink near three compartment sink. Operator added soap. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk,in cooler not dated, beef, chicken, shrimp , noodles **Repeat Violation** **Warning**
02C-02-5
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. **Warning**
53B-05-5
Basic - Bowl or other container with no handle used to dispense food. Plastic pint container used as scoop in flour bag. Operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. On walk in cooler shelf. Operator removed. **Corrected On-Site** **Warning**
14-45-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple tiles in kitchen damaged **Repeat Violation** **Warning**
36-32-5
Basic - Equipment in poor repair. White chest freezer in prep area no longer seals, exterior rusted **Warning**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Rear screen door has gaps at bottom and side. **Repeat Violation** **Warning**
35B-01-4
Basic - Floor soiled/has accumulation of debris, Under cooking equipment **Repeat Violation** **Warning**
36-73-4
Basic - Food stored on floor. Marinated beef on floor, operator removed Cooking oil jugs **Repeat Violation** **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk in cooler shelves -white chest freezer in prep area **Repeat Violation** **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line cooler interior and gaskets soiled **Repeat Violation** **Warning**
22-16-4
Basic - Stored food not covered. Multiple food items in walk in cooler uncovered **Repeat Violation** **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water in three compartment sink. Operator removed shrimp. **Corrected On-Site** **Repeat Violation** **Warning**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. **Warning**
25-02-4
25
Apr 14, 2023
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, raw chicken, beef and seafood stored above unwashed produce. Operator arranged correctly. **Corrected On-Site**
08A-04-5
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. Provided operator with DBPR HR Form 5030-104
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Near three compartment sink blocked by buckets and dirty dishes. Operator moved items blocking sink. **Corrected On-Site** **Repeat Violation**
31A-09-4
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. Provided operator with DBPR HR Form 5030-103
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on items in walk in cooler. Marinated beef, chicken, seafood. **Repeat Violation**
02C-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above walk in cooler. **Repeat Violation**
36-32-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Rear screen door has 1" gap at bottom and along hinge side. **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Floors and walls under cooking equipment soiled.
36-73-4
Basic - Food stored on floor. Cooking oil, soy sauce stored in buckets on floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. Sides of cooking equipment, prep table lower shelves, table holding rice cooker all soiled with dirt, food debris.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Walk in cooler shelves and floor soiled. -reach in cooler shelves, interior and handles soiled. -chest freezers heavily soiled, gaskets no longer seal properly. **Repeat Violation** **Repeat Violation**
22-16-4
Basic - Stored food not covered. At front counter, bus tub contains fried wonton strips uncovered when not in use. Operator covered. **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp partially thawed on top of rear freezer in hotel pan sitting at room temperature. Operator moved to cooler. **Corrected On-Site**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Multiple mops stored head down in mop sink. Operator moved to proper drying position. **Corrected On-Site**
42-01-4
37
Sep 8, 2022
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Observed: Chlorine sanitizer in sanitizer bucket not at proper minimum strength. 00 ppm. Operator reset sanitizer bucket 100 ppm. **Corrected On-Site** **Warning** Priority: High Priority
22-39-4
Intermediate - Observed: Handwash sink not accessible for employee use at all times. Hand washing sink by three compartment sink blocked by trash and food cart **Corrected On-Site** **Repeat Violation** **Warning** Priority: Intermediate
31A-09-4
Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. At sink by three compartment sink and by sink at back door operater filled towel dispenser. **Corrected On-Site** **Warning** Priority: Intermediate
31B-02-4
Intermediate - Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Marinaded beef, marinated chicken and marinated shrimp. **Warning** Priority: Intermediate
02C-02-5
Basic - Observed: Bowl or other container with no handle used to dispense food. In rice containers **Repeat Violation** **Warning** Priority: Basic
14-01-5
Basic - Observed: Ceiling tile shows damage or is in disrepair. Above walk in cooler **Warning** Priority: Basic
36-32-5
Basic - Observed: Exterior door has a gap at the threshold that opens to the outside. Screen door has one inch gap at bottom of rear screen door **Repeat Violation** **Warning** Priority: Basic
35B-01-4
Basic - Observed: Food stored on floor. Soy sauce and cooking oil stored on floor in kitchen. **Warning** Priority: Basic
08B-38-4
Basic - Observed: Reuse of single-service or single-use articles. Home made scoop made from plastic bottle-used to scoop cooked rice. **Warning** Priority: Basic
25-32-4
Basic - Observed: Walk-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation** **Warning** Priority: Basic
22-16-4
47
Frequently Asked Questions
When was Hong Kong Chinese Restaurant last inspected?
The most recent health inspection at Hong Kong Chinese Restaurant on file is from Jan 27, 2026. The public record contains nine inspections in total.
What is the most common violation at Hong Kong Chinese Restaurant?
Across the inspection record, “handwash sink not accessible for employee use” has been cited five times, more than any other issue at Hong Kong Chinese Restaurant.
How does Hong Kong Chinese Restaurant compare to other restaurants in Crystal River?
Hong Kong Chinese Restaurant most recently scored 74 out of 100, which is lower than the Crystal River average of 90.
Has Hong Kong Chinese Restaurant's inspection record improved over time?
Yes. Recent inspections at Hong Kong Chinese Restaurant have averaged around two violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Hong Kong Chinese Restaurant 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 Kong Chinese Restaurant inspected?
Based on the inspection history on file, Hong Kong Chinese Restaurant is inspected around three times per year on average.
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