Hong Kong City BBQ
Last inspected: Jan 28, 2026
86
Score
Hong Kong City BBQ appears in inspection records 11 times, starting in 2022. The most recent report on file is from Jan 28, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited five times.
The city-wide average for Tamarac sits at 77, putting Hong Kong City BBQ on the better side of that line. The record reflects steady performance over time.
11
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed establishment selling oysters and the tags are not being kept for 90 days. **Warning** - From follow-up inspection 2026-01-28: Observed same. Per operator Last batch of oysters have not been sold yet. **Time Extended**
01C-02-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at cook line , hood filters soiled with grease. **Warning** - From follow-up inspection 2026-01-28: Observed same **Time Extended**
23-03-4
86
Jan 16, 2026
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Observed at cook line flip top , raw shell eggs stored over cooked pork. Operator reorganized storing eggs to the lower shelf. 2. Raw shrimp stored over cooked duck. Operator reorganized storing shrimp to the lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed establishment selling oysters and the tags are not being kept for 90 days. **Warning**
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at cook line , pasta preparation table top soiled with food debris. Operator cleaned during the inspection. **Corrected On-Site** **Warning**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator has for pork ribs , chicken , duck on time but no written plan. Provided operator with Time as a public heath procedure form .Operator completed form during the inspection. **Corrected On-Site** **Warning**
03F-10-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at wait station interior soiled with food debris. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at cook line , hood filters soiled with grease. **Warning**
23-03-4
Basic - Plumbing system in disrepair. Observed hand wash sink at cook line in disrepair/ not functioning. This is not the only hand wash sink in the kitchen. Establishment has another hand wash sink in kitchen for washing hands. **Warning**
29-08-4
55
Aug 14, 2025
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher rinsed and loaded dirty dishes and immediately handled clean dishes. Manager reviewed proper handwashing procedures with employee and he washed hands. **Corrected On-Site**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Motak reach in cooler, bowl of raw ground beef on shelf over cooked pork dumplings. Manager rearranged for proper storage. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Gloved employee went outside of building and returned to kitchen to prep raw carrots without changing gloves or washing hands. Manager reviewed proper handwashing procedures with employee and employee washed hands and changed gloves. **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit Observed Egg rolls (78F - Cold Holding) under prep table by cook line not under temperature/ time control. Per manager removed from cooler approximately 1.5 hours .Manager returned to cooler.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed bowl of meat in handwashing sink located near back door in kitchen. Employee removed. **Corrected On-Site**
31A-11-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board on prep table. Employee removed. **Corrected On-Site**
21-04-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Container of soup spoons stored with handles not all facing up at service area. Employee inverted. **Corrected On-Site**
25-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall area above hand sink and triple sink soiled with food/grease debris.
36-27-5
Basic - Bowl or other container with no handle used to dispense food. Bowl without handle in bucket of cornstarch and plastic cups in containers of sugar. Manager removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Food stored on floor. Bucket of oil stored on floor in kitchen next to prep table. Manager removed from floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops handles in contact with rice, sugar, and cornstarch in bulk containers in kitchen.
10-01-5
37
May 8, 2025
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw calamari and scallops over unwashed onions in walk-in cooler.
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container raw chicken stored on top of a covered container of duck sauce. Observed raw chicken stored over a container of wontons in walk-in cooler.
08A-05-6
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 and the time removed from temperature control cannot be determined. Items were removed from cooler 30 minutes prior to inspection. Operator time mark items. **Corrected On-Site**
03F-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on shelf above flip top cooler. Employee removed **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Observed boxes of raw pork and vegetables on the floor in walk-in cooler. Observed boxes of chicken o the floor in walk-in cooler. Observed bags of rice stored on the kitchen floor. Observed cooking oil stored on the floor in kitchen
08B-38-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. Expo station
22-08-4
Basic - Soiled dry wiping cloth in use. Observed 2 soiled dry wiping cloths on front prep table.
21-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed crab 28F and ham 28F sitting on prep table t room temperature. **Repeat Violation**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed box of peppers over ready to eat carrots in walk-in cooler.
08B-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. At wait station.
21-38-4
Basic - Bowl or other container with no handle used to dispense food corn starch and salt.
14-01-5
43
Feb 25, 2025
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
61
Dec 6, 2023
Complaint Full
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over beef in walk-in cooler.
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed jellyfish (74F - Cold Holding room temp) sitting on floor in kitchen per operator less than four hours. Operator moved to walk-in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Food stored on floor. Observed jellyfish stored on floor in freezer.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Metal upright oven.
22-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee coffee stored on prep table. **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on cutting board.
40-06-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed meat thawing at room temperature. Meat was frozen solid.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
47
Nov 15, 2023
Routine - Food
No violations found.
100
Nov 7, 2023
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine 0 Ppm. Operator made call to have machine checked. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in Frigidaire reach in freezer raw short ribs not commercially packaged over Krab. Operator inverted **Corrected On-Site** **Warning**
08A-02-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs (76F - Cold Holding) sitting on cook line in room temperature. Per operator held less than one hour. Operator placed eggs in cooler. **Corrected On-Site** **Warning**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic and oil (65F - Cold Holding); bean spouts (74-75F - Cold Holding) sitting on cook line at room temperature. Per operator held less than one hour. Operator placed items in cooler to quickly chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed mixing bowl in hand washing sink. Employee removed. **Corrected On-Site** **Warning**
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed on the top of dish machine accumulation of debris **Warning**
16-21-4
Basic - Bowl or other container with no handle used to dispense flour,sugar and msg. Operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed plastic water bottle on shelf on cook line with clean and sanitized dishes. Operator removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in Atosa reach in cooler a container of raw beef with the tong handle in contact with raw beef. Operator removed **Corrected On-Site** **Warning**
10-06-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop wet nesting in mop bucket. **Warning**
42-01-4
Basic - Working containers of msg, sugar and flour removed from original container not identified by common name. Operator labeled **Corrected On-Site** **Warning**
02D-01-5
Basic - Food stored on floor. Observed plastic individual containers of pork and chicken on floor of walk in cooler. Operator elevated. **Corrected On-Site** **Warning**
08B-38-4
35
Jun 23, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
64
Jul 22, 2022
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - 2 door Jordan -raw beef (45F); tofu (45F). Per operator items in unit less than 4 hours. Operator moved items to walk in freezer to quick chill. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. Cookline - flip top - lower section - rice noodles (50F); cooked mushrooms (55F); upper section - cooked shrimp (50-53F); cooked chicken (50-53F); cooked pork (50-53F). Per operator items in upper section were placed in unit approximately 3 hours ago. Operator moved items to walk in freezer to quick chill. Items in lower section have been in unit overnight and were not portioned or prepped today. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F or below. See stop sale. **Warning** - From follow-up inspection 2022-07-22: High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - 2 door Jordan -pork dumplings (43F); krab (55F); tofu (46-47F). Per operator items in unit less than 2 hours. Operator moved items to walk in freezer to quick chill. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. Cookline - flip top - cooked shrimp (55F); cooked chicken (58-60F); cooked pork (50-51F). Per operator items were placed in unit approximately 1.5 hours ago. Items were moved from walk in cooler. Operator moved items to walk in freezer to quick chill. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F or below. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Water for Handwash sink on cookline turned off. Per operator repair is scheduled. **Warning** - From follow-up inspection 2022-07-22: Intermediate - Water for Handwash sink on cookline turned off. Per operator repair is scheduled. **Warning** **Time Extended**
31A-04-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Expo area - 82F. **Warning** - From follow-up inspection 2022-07-22: Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Expo area - 82F. **Warning** **Time Extended**
27-16-4
70
Jul 21, 2022
Routine - Food
4 critical violations. 2 major violations. 5 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 chicken stored over raw beef in walk in freezer. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over vegetables in Motak reach in cooler. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - lower section - rice noodles (50F); cooked mushrooms (55F). Items in lower section have been in unit overnight and were not portioned or prepped today. Advised operator to refrain from using units until such time all TCS items are maintained at 41F or below. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - 2 door Jordan -raw beef (45F); tofu (45F). Per operator items in unit less than 4 hours. Operator moved items to walk in freezer to quick chill. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. Cookline - flip top - lower section - rice noodles (50F); cooked mushrooms (55F); upper section - cooked shrimp (50-53F); cooked chicken (50-53F); cooked pork (50-53F). Per operator items in upper section were placed in unit approximately 3 hours ago. Operator moved items to walk in freezer to quick chill. Items in lower section have been in unit overnight and were not portioned or prepped today. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F or below. See stop sale. **Warning**
03A-02-5
Intermediate - Water for Handwash sink on cookline turned off. Per operator repair is scheduled. **Warning**
31A-04-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Expo area - 82F. **Warning**
27-16-4
Basic - Employee preparing food (Wantons) in customer section of dining area. Reviewed proper food prep procedures. Employee moved items back to kitchen area. **Corrected On-Site** **Warning**
08B-48-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Expo area - Sanitizer Bucket (Chlorine 10ppm). Operator made new solution. Chlorine 100ppm. **Corrected On-Site** **Warning**
21-07-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Dead roaches on premises. 2 dead under triple sink next to chest freezer. 1 dead next to walk in cooler door. Operator removed and cleaned the area. **Corrected On-Site** **Warning**
35A-03-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating on prep table. Operator advised employee to eat in dining room. **Corrected On-Site** **Warning**
12B-02-4
35
Frequently Asked Questions
When was Hong Kong City BBQ last inspected?
The most recent health inspection at Hong Kong City BBQ on file is from Jan 28, 2026. The public record contains 11 inspections in total.
What is the most common violation at Hong Kong City BBQ?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Hong Kong City BBQ.
How does Hong Kong City BBQ compare to other restaurants in Tamarac?
Hong Kong City BBQ most recently scored 86 out of 100, which is higher than the Tamarac average of 77.
Has Hong Kong City BBQ's inspection record improved over time?
Results have been roughly steady. Inspections at Hong Kong City BBQ have averaged around eight violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Hong Kong City BBQ 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 City BBQ inspected?
Based on the inspection history on file, Hong Kong City BBQ is inspected around three times per year on average.
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