Hong Kong Kitchen
Last inspected: Dec 3, 2025
52
Score
Hong Kong Kitchen appears in inspection records eight times, starting in 2022. On Dec 3, 2025, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have produced comparable findings, with counts hovering near seven violations per visit.
The pattern that stands out is “ready-to-eat”, which has been cited five times.
Hong Kong Kitchen's latest score of 52 falls below the Miramar average of 78. The pattern in the record is worth a careful look.
8
Inspections
2
Critical latest
1
Major latest
5
Minor latest
Inspection History
Dec 3, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed cases with raw shell eggs stored over cooked chicken in walk in cooler. Operator relocate cooked chicken to top shelf.
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. -Observed no time marked on cooked chicken wings held using time as a public health control. As per operator, chicken cooked 2 hours prior to the inspection. Operator correctly time marked chicken. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed at 11:50 a.m. no date marked on cooked chicken and pork stored in walk in cooler. As per operator, both items cooked yesterday between 9-10 a.m. Operator date marked items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
02C-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 1 wet wiping cloth at front counter not stored in sanitizer solution between uses.
21-12-4
Basic - Stored food not covered. -Observed several uncover containers with various cooked food stored in walk in cooler not covered.
08B-12-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Food stored on floor. -Observed container with cooking oil stored on kitchen floor. -Observed various food items stored on walk in cooler floor.
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed chef preparing food with no hair restraints. **Corrected On-Site**
13-03-4
52
Sep 15, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
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. Observed raw chicken stored over raw pork in chest freezer.
08A-17-6
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. Observed at 2:10 p.m. no time mark on chicken held using time as a public health control. As per operator, chicken cooked 12:00 p.m. Operator correctly time marked. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at 2:15 p.m. no date marked on cooked egg roll and chicken stored in walk in cooler. As per operator, both items cooked on 09/14/2025 at 11:00 a.m. more than 24 hour. Operator correctly date marked both items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
02C-02-5
Basic - Employee used visibly soiled food thermometer to measure food temperatures without first cleaning the thermometer. Observed employee use soiled thermometer to measure the temperature on shrimp. After brief education, employee cleaned thermometer. **Corrected On-Site**
08B-21-5
64
Jan 28, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Observed raw pork stored over cooked dumplings in reach in freezer. Operator removed raw pork to bottom shelf. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked chicken wings cold held in kitchen at 49F. Per operator, chicken wings transfer to cookline 40 minutes prior to the inspection. Operator placed item in freezer for quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked pork found in walk in cooler.
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked chicken and pork stored in walk in cooler. Per operator both items cooked on 01/26/2025. **Repeat Violation** **Admin Complaint**
02C-02-5
Basic - Stored food not covered. -Observed uncovered containers with cooked chicken and shrimp stored in walk in cooler. **Repeat Violation** **Admin Complaint**
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of black mold like substances buildup on reach in freezer in kitchen.
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. -Observed no handwashing sign at sink in kitchen. Operator replaced sign. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31B-04-4
Basic - Food stored on floor. -Observed container with chicken stored on walk in cooler floor. **Repeat Violation** **Admin Complaint**
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed chef engaging in food preparation with no hair restraint.
13-03-4
47
Aug 19, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked chicken wings hot held at 113F at cookline. Per operator, chicken wings cooked 1 hours prior to the inspection. Operator reheat chicken to 166F. **Corrected On-Site**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked chicken and pork stored in walk in cooler. Per operator, both items cooked on 98/17/2024. **Repeat Violation** **Admin Complaint**
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink block with tumbling seasoning machine in kitchen. **Repeat Violation** **Admin Complaint**
31A-09-4
Basic - Food stored on floor. -Observed containers with cooking oil stored on kitchen floor. Operator removed and stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08B-38-4
Basic - Stored food not covered. -Observed an uncovered container with cut mixed vegetables stored in walk in cooler. Item not in cooling process. Operator covered. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08B-12-5
Basic - No handwashing sign provided at a hand sink used by food employees. At dishwashing area.
31B-04-4
61
Jan 29, 2024
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed at 12:05 p.m. , cooked chicken sitting on kitchen counter at 58F. Per operator, chicken transfer to counter at 11:00 a.m. Advice operator to transfer cooked chicken wings to walk in freezer for quick chill. **Corrective Action Taken** **Repeat Violation**
03A-02-5
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. -Observed employee touch cooked chicken with bare hands.
09-01-4
Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwash sink block with containers with soy sauces.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. -Observed cleaning various cleaning supplies stored in handwash sink at dishwashing stations.
31A-11-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -Observed no date marked on cooked ribs transfer from freezer on 01/27/2024.
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed at 12:33 p.m. no date marked on cooked chicken stored in walk-in cooler. Per operator, cooked cooked at 10:00 a.m. yesterday.
02C-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. -Observed chef prepping foods with no hair restraint.
13-03-4
Basic - Food stored on floor. -Observed container with sauce stored on kitchen floor. -Observed various food items stored on dry storage floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed soiled residue buildup on various in-use food containers.
23-03-4
Basic - Single-service articles improperly stored. -Observed various food containers stored on floor in dining room.
25-05-4
Basic - Stored food not covered. -Observed containers with dumping and cooked chicken stored in walk-in cooler not covered.
08B-12-5
37
Sep 14, 2023
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
74
Sep 13, 2023
Complaint Full
7 critical violations. 6 minor violations.
View 13 violations
High Priority - Nonfood-grade bags used in direct contact with food. Chest freezer- chicken bones inside two grocery shopping bags , employee removed and placed grade food bags. **Corrected On-Site** **Warning**
14-31-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. dumplings (112F - Hot Holding), per operator food hot held less than two hours , operator reheated on microwave to 169F **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. 2)middle-flip top-; ham (47F - Cold Holding); beans sprouts (50F - Cold Holding); raw shell eggs (52F - Cold Holding) per operator food held-less than 4 hours, food moved to Walk in cooler for a quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Food placed in soiled container/equipment. Fried chicken wings stored on soiled container, with empty carton of non pasteurized eggs. Employee discarded chicken wings. See stop sale. **Warning**
08B-27-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Manager used cell phone, while taking temperatures inside flip top unit, without washing hands, after instructed manager washed hands and wear clean gloves. **Corrected On-Site** **Warning**
12A-29-4
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. Employee working as a cashier, proceed inside cook line, used clean tongs to grab ready to eat egg roll , Manager instructed employee to wash hands, tongs were removed to be clean and sanitized. **Corrective Action Taken** **Warning**
12A-13-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food placed in soiled container/equipment. Fried chicken wings stored on soiled container, with empty carton of non pasteurized eggs. Employee discarded chicken wings. See stop sale. **Warning**
01B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer- shelves soiled with food debris, in cook line. **Warning**
22-16-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dry goods storage area, 3 water damaged tiles. **Warning**
36-32-5
Basic - Employee preparing food in customer section of dining area. Employee peeling snow peas in dinning room table. Manager removed food from dining room area. **Corrected On-Site** **Warning**
08B-48-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door torn on bottom **Warning**
35B-01-4
Basic - Hole in or other damage to wall. Dry storage area, broken base board. **Warning**
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -covers of two chest freezer, soiled in dry storage area. -stove, build up of food debris **Warning**
23-03-4
26
Nov 3, 2022
Complaint Full
4 critical violations. 4 major violations. 14 minor violations.
View 22 violations
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. -Observed raw chicken stored above raw fish and imitation crabmeat in Frigidaire reachin freezer in hallway towards rear exit.
08A-17-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Observed chlorine sanitizer >100 ppm when tested. Operator corrected to 100ppm. **Corrected On-Site**
41-27-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -Observed hose attached to faucet with no backflow in hallway on west side towards exterior.
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed garlic and oil 87°f by cookline 1 hour per operator. Operator placed in reachin cooler. Measured temperature 0.45 minutes later - Garlic and Oil 57°f. **Corrective Action Taken**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Observed employee washed hands with no soap in 3 compartments sink. Operator corrected employee. **Corrected On-Site**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed can opener soiled with food debris.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -Observed steel wool stored in handwash sink next to walk-in cooler.
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -Observed chicken wings time marked by cookline with no written plans.
03F-10-5
Basic - In-use wet wiping cloth/towel used under cutting board. -Observed wet wiping cloth under cutting while cutting cabbage in prep area. Operator removed wiping cloth. **Corrected On-Site**
21-04-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. -Observed reachin freezer door in disrepair by storage area.
14-36-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -Observed fried noodles packaged for self service in ziplock bags by front line. Operator removed fried noodles.
02D-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. -Observed next to rice cooker. Operator placed handwash sign. **Corrected On-Site**
31B-04-4
Basic - Old labels stuck to food containers after cleaning. -Observed old labels on containers drying on shelf in dishwashing area.
16-46-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Reuse of single-service or single-use articles. -Observed single use bottle cut and used to dispense rice. Operator discard. **Corrected On-Site**
25-32-4
Basic - Single-service articles not stored inverted or protected from contamination. -Observed carry out containers on top of GE reachin cooler/freezer not stored inverted. Operator invert containers. **Corrected On-Site**
25-06-4
Basic - Wiping cloth sanitizing solution stored on the floor. -Observed on floor in kitchen. Operator removed. **Corrected On-Site**
21-38-4
Basic - Buildup of food debris/soil residue on equipment door handles. -Observed in reachin coolers by cookline.
23-24-4
Basic - Dead roaches on premises. Observed, -1 on floor in dry storage room -1 in storage container ontop of reachin freezer in dry storage room. Operator removed dead roaches. **Corrected On-Site**
35A-03-4
Basic - Drain cover(s) missing. -Observed by cookline.
29-18-4
Basic - Food stored on floor. -Observed container with soy sauces on floor next to Frigidaire reachin freezer. Operator removed container. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. -Ovserved by cookline.
10-20-4
18
Frequently Asked Questions
When was Hong Kong Kitchen last inspected?
The most recent health inspection at Hong Kong Kitchen on file is from Dec 3, 2025. The public record contains eight inspections in total.
What is the most common violation at Hong Kong Kitchen?
Across the inspection record, “ready-to-eat” has been cited five times, more than any other issue at Hong Kong Kitchen.
How does Hong Kong Kitchen compare to other restaurants in Miramar?
Hong Kong Kitchen most recently scored 52 out of 100, which is lower than the Miramar average of 78.
Has Hong Kong Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Hong Kong Kitchen have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hong Kong Kitchen means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Hong Kong Kitchen inspected?
Based on the inspection history on file, Hong Kong Kitchen is inspected around three times per year on average.
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