Hong Kong House Restaurant
Last inspected: Mar 3, 2026
61
Score
Hong Kong House Restaurant appears in inspection records nine times, starting in 2022. The most recent visit was on Mar 3, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have ticked up lately, averaging around 10 violations per visit versus roughly six violations earlier in the record.
Looking across the full record, “ready-to-eat” is the recurring theme, flagged six times.
By comparison, the average North Miami facility scores 80, putting Hong Kong House Restaurant on the weaker side. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed cooked chicken on a Nonfood contact box. Manager removed them.
14-86-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook: pork, chicken, shrimp and diced ham held for more than 24/hrs without date marked inside walk in cooler and walk in freezer.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Plastic cup without handle inside the flour container.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Grease on ceiling vents. **Repeat Violation**
36-34-5
Basic - Food not stored at least 6 inches off of the floor. Plastic bags with pork and chicken on the floor inside walk in freezer. **Repeat Violation**
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Reach in cooler gasket soiled.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table.
21-12-4
61
Nov 4, 2025
Routine - Food
4 major violations. 9 minor violations.
View 13 violations
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked shrimp covered while in cooling process at walk-in cooler, coached staff on proper cooling process.
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed at front cleaning equipment stored inside handwashing sink at employees bathroom.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bathroom used by food handling employees. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at bathroom used by food handling employees.
31B-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen, ware washing and prep areas.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at front some auxiliary cutting boards with marks not longer cleanable.
14-09-4
Basic - Drain cover(s) missing. Observed under 3 compartment sink area sink area.
29-18-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed cook at cook line not hair restraint.
13-03-4
Basic - Food stored on floor. Observed at front bag of raw chicken stored on the walk-in cooler floor. **Repeat Violation**
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed some cooking equipment with grease accumulation on the surface.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed chlorine sanitizer at kitchen line prep tables.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled containers as per kitchen staff sugar, flour and salt.
02D-01-5
43
Mar 20, 2025
Complaint Full
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Shell eggs over raw beef inside walk cooler.
08A-20-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed an employee walking inside kitchen and started to work without washing hands. PIC addressed employee. Employee washed hands. **Corrected On-Site**
12A-16-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels. PIC provided it. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: Chicken, pork and shrimp held for more than 24/hrs without date marked inside walk in cooler. **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Plastic container without handle inside the flour bag.
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food not stored at least 6 inches off of the floor. Plastic containers with oil the floor in kitchen area. Plastic containers with pork on the floor inside walk in freezer.
08B-47-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Food debris inside reach in cooler.
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted. **Repeat Violation**
14-17-4
47
Jan 16, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: chicken, pork, shrimp held for more than 24/hrs without date marked inside walk in cooler/walk in freezer. **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Plastic container inside the flour.
14-01-5
Basic - Food not stored at least 6 inches off of the floor. Plastic containers with chicken on the floor inside walk in cooler. **Repeat Violation**
08B-47-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood filters greasy.
36-68-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted. **Repeat Violation**
14-17-4
74
Jul 12, 2024
Routine - Food
4 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
74
Jan 30, 2024
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By cooking line. Employee refilled.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: chicken, shrimp, pork held for more than 24/hrs without date marked inside walk in cooler. **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Cup without handle inside salt container. Manager removed it **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents soiled.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on top of the preparation table.
21-12-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood system soiled
36-68-5
61
Jul 10, 2023
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
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. Poster was provided to operator **Corrective Action Taken**
11-27-4
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. Form was provided to operator **Corrective Action Taken**
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. Cooked: chicken, pork snide held for more than 24/hrs without date marked walk in cooler
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Cup inside flour container
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food not stored at least 6 inches off of the floor. Plastic containers with raw chicken on the floor inside walk in cooler
08B-47-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood greasy
36-68-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Open dumpster lid.
33-16-4
55
Dec 21, 2022
Complaint Full
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside soy sauce plastic container stored inside Kitchen. Operator removed cup. **Corrected On-Site** - From follow-up inspection 2022-12-21: On 12/21/2022 at the time of callback inspection Observed plastic cup stored inside soy sauce plastic container stored inside Kitchen. **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2022-12-21: On 12/21/2022 at the time of callback inspection Open dumpster lid. **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed inside Walk in cooler. **Repeat Violation** - From follow-up inspection 2022-12-21: On 12/21/2022 at the time of callback inspection - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed inside walk-in cooler **Time Extended**
14-17-4
86
Jul 12, 2022
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork and cooked chicken held for more than 24/hrs without date marked inside walk-in cooler. **Repeat Violation**
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food not stored at least 6 inches off of the floor. Observed raw beef and pork on floor inside walk-in freezer p.
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Inside reach in freezer
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of preparation table .
21-12-4
67
Frequently Asked Questions
When was Hong Kong House Restaurant last inspected?
The most recent health inspection at Hong Kong House Restaurant on file is from Mar 3, 2026. The public record contains nine inspections in total.
What is the most common violation at Hong Kong House Restaurant?
Across the inspection record, “ready-to-eat” has been cited six times, more than any other issue at Hong Kong House Restaurant.
How does Hong Kong House Restaurant compare to other restaurants in North Miami?
Hong Kong House Restaurant most recently scored 61 out of 100, which is lower than the North Miami average of 80.
Has Hong Kong House Restaurant's inspection record improved over time?
No. Recent inspections at Hong Kong House Restaurant have averaged around 10 violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Hong Kong House 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 House Restaurant inspected?
Based on the inspection history on file, Hong Kong House Restaurant is inspected around two times per year on average.
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