Hong Kong Kitchen
Last inspected: Jan 8, 2026
47
Score
Across the available record, Hong Kong Kitchen has seven inspections on file, the first dated 2023. The newest entry in the record is dated Jan 8, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have been trending down, averaging around eight violations across recent inspections versus roughly 11 violations before.
“Bowl or other container with no handle used to dispense food” comes up most often, recorded six times in the inspection record.
Restaurants in Winter Park average 83, so Hong Kong Kitchen trails the local norm. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
2
Critical latest
1
Major latest
7
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 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. Raw chicken over raw beef in walk in freezer
08A-17-6
High Priority - Live, small flying insects found 3 small flying insects at 3 compartment sink
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with debris
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Plastic containers inside flour and rice bins **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and jacket on top of rice in storage area
40-06-5
Basic - Food stored on floor. Container with beef in walk in freezer
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in cooler at cook line Soiled vents in walk in cooler
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glass 2 door reach in cooler
22-16-4
Basic - Stored food not covered. Dumplings in reach in freezer and multiple containers in walk in cooler
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
47
Jul 22, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 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. Raw chicken over pork in chest freezer
08A-17-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked with cleaning supplies located next to dish area
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle with no label at bar
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Metal bowl inside used to scoop rice **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Case of chicken in walk in freezer
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water 76F **Corrected On-Site**
10-07-4
61
Mar 12, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw eggs over unwashed produce **Corrected On-Site**
08A-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand sink next to dishwasher
31B-02-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle direct contact with sugar **Corrected On-Site**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. At cook line **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup at hoods
23-03-4
Basic - Bowl or other container with no handle used to dispense food. Deli container used to scoop soy sauce **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. 2 door reach in cooler
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. Server station next to ice machine
51-11-4
58
Nov 6, 2024
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 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. Raw chicken over beef in walk in freezer
08A-17-6
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked with server bin in dish area
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice container **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Next to ice machine bin
51-11-4
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding broken next to walk in freezer
36-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups in server station
24-08-4
Basic - Equipment in poor repair. Torn gaskets in cook line reach in cooler
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In cook line
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At bar and cook line
21-12-4
43
Apr 10, 2024
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Displayed food not properly protected from contamination. Pork, beef , chicken kept on reach in freezer located in buffet area not protected when cooler doors are opened.
08B-02-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wings kept on steam well for less than 4 hrs with temperature of 104F, orange chicken kept on steam well for less than 4 hrs with temperature of 107F, coconut shrimp kept in steam well for less than 4 hrs with temperature of 115FAsk manager to reheat up to 165F **Corrective Action Taken**
03B-01-6
Intermediate - Clam/mussel/oyster tags not marked with last date served.No last dated served on oyster tags
01C-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.Expired test strips
16-37-1
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provide operator with paper and operator posted. **Corrected On-Site**
02A-01-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Bowl use to scoop msg **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee with watch and bracelet **Corrected On-Site**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee adding ice to buffet area with no beard guard **Corrected On-Site**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on blue cups located at server station
24-08-4
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Bowls kept under dressings located at buffet not inverted.
24-11-4
39
Oct 23, 2023
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - Food with mold-like growth. See stop sale. 13 tomatoes in walk in cooler with mold
01B-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings stored over soybean paste at reach in cooler on cooks line Raw chicken and raw beef stored over base used for cooking at reach in cooler at cooks line
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Clorox spray bottle stored next to squeeze bottles filled with margarine **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using hand wash sink at wait station to rinse off soda nozzles
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at bar has no hand was sign.Printed operator hand wash sign **Corrected On-Site**
31B-02-4
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. Gave operator food employee reporting agreement. Observed operator sign hand out **Corrected On-Site**
11-26-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed operator consumer advisory **Corrected On-Site**
02B-02-5
Basic - Bowl or other container with no handle used to dispense food. Sugar,salt and cornstarch have plastic to co containers instead of scoops with handles
14-01-5
Basic - Food not stored at least 6 inches off of the floor. Cooking oil stored on floor next to fryers on cooks line Cases of frozen foods stored on floor at walk in freeer
08B-47-4
39
Jun 7, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Hong Kong Kitchen last inspected?
The most recent health inspection at Hong Kong Kitchen on file is from Jan 8, 2026. The public record contains seven inspections in total.
What is the most common violation at Hong Kong Kitchen?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited six times, more than any other issue at Hong Kong Kitchen.
How does Hong Kong Kitchen compare to other restaurants in Winter Park?
Hong Kong Kitchen most recently scored 47 out of 100, which is lower than the Winter Park average of 83.
Has Hong Kong Kitchen's inspection record improved over time?
Yes. Recent inspections at Hong Kong Kitchen have averaged around eight violations per visit, down from roughly 11 earlier in the 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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