Hong Kong Palace
Last inspected: Jan 7, 2026
52
Score
The health department has logged nine inspections at Hong Kong Palace, the earliest from 2022. Inspectors last stopped by on Jan 7, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have ticked up lately, averaging around eight violations per visit versus roughly two violations earlier in the record.
The pattern that stands out is “food stored on floor”, which has been cited three times.
The city-wide average sits at 74, which Hong Kong Palace's 52 doesn't quite reach. There are enough flags in the record to merit a second thought.
9
Inspections
1
Critical latest
3
Major latest
3
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
52
Aug 13, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
29
Feb 13, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
50
Sep 19, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Bowl or other container with no handle used to dispense food. In buckets of flour, starch and rice, pint sized containers are stored and used to dispense food. The items were removed. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. In the back of the kitchen, buckets of rice, flour and starch are stored on the floor. The operator moved to shelving **Corrected On-Site**
08B-38-4
90
Jan 25, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Chef turned hot water on **Corrected On-Site**
27-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chef discarded drink **Corrected On-Site**
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Chef removed knives **Corrected On-Site**
10-17-4
82
Oct 24, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. - From follow-up inspection 2023-07-27: **Time Extended** - From follow-up inspection 2023-10-24: **Admin Complaint**
16-37-1
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-07-27: **Time Extended** - From follow-up inspection 2023-10-24: **Admin Complaint**
53B-01-5
82
Jul 27, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. - From follow-up inspection 2023-07-27: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-07-27: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-07-27: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Food stored on floor. Throughout restaurant containers of oil and sauce in floor. At walk in cooler containers of raw chicken stored on floor. - From follow-up inspection 2023-07-27: Containers of sauce on floor by cookline. **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease and food debris behind cookline, and on cookline. - From follow-up inspection 2023-07-27: **Time Extended**
23-03-4
70
Jul 26, 2023
Routine - Food
10 critical violations. 2 major violations. 7 minor violations.
View 19 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped nose with bear hand - then proceeded to handle and cut raw pork- educated operator. **Repeat Violation** **Admin Complaint**
12A-25-4
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cookline area drinking from personal cup- then proceded to handle raw pork- no handwash- educated operator.
12A-05-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At kitchen area observed approximately 1 small flying insect landing on cutting boards, food prep counters, and utensils.
35A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. At walk in freezer non food grade to-go/ shopping bag used to store raw chicken. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw chicken stored over wontons.
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler at end of cookline- raw beef stored over cooked chicken. At flip top cooler- raw shell eggs stored over sliced carrots.
08A-05-6
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. At walk in freezer raw chicken not commercially packaged stored over raw beef.
08A-17-6
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. At flip top cooler at cookline- raw shall eggs 50-54F- cold holding- food stored above fill line - food not prepared or portioned today- food out of temperature overnight- see stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cookline- raw shall eggs 50-54F- cold holding- food stored above fill line - food not prepared or portioned today- food out of temperature overnight- see stop sale.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. W-D40 stored over bag of onions next to dry storage.
41-10-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee eating in a food preparation or other restricted area. Employee drinking at cookline area.
12B-02-4
Basic - Food stored on floor. Throughout restaurant containers of oil and sauce in floor. At walk in cooler containers of raw chicken stored on floor.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knifes stored between flip top cooler and prep counter at cookline- operator removed. **Repeat Violation**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board- at prep counter near cookline. **Repeat Violation**
21-04-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable . At dry storage area - operator mixing food with a non food grade 3 feet concrete drill mixer.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease and food debris behind cookline, and on cookline.
23-03-4
13
Aug 18, 2022
Complaint Full
4 critical violations. 4 major violations. 10 minor violations.
View 18 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked white rice (54F - Cooling Overnight), per operator cooked yesterday and stored in large plastic container overnight to cool and not moved. See Stop Sale (5 pounds).
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs in carton in walk-in cooler stored above cut lettuce in walk-in cooler. Operator removed and stored with other eggs. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked white rice (54F - Cooling Overnight), per operator cooked yesterday and stored in large plastic container overnight to cool and not moved. See Stop Sale (5 pounds).
01B-02-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee move glasses, touch face, touch hair while cooking beef dish. Operator had employee wash hands. **Corrected On-Site**
12A-25-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment sink. Operator had employee wash hands in designated hand sink on cook line. **Corrected On-Site**
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use handwash sink on cook line to rinse wiping cloth.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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. Observed all employee training expired as of 02/2021.
53B-05-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on shelf above cook line. Operator removed at time of inspection. **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Observed container of chicken and vegetables stored on floor in walk-in freezer. Also observed container of bbq pork, soy sauce, duck sauce stored on floor in walk-in cooler.
08B-47-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between make table and prep table. Operator removed knives. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice spatula stored in container d water at 73°F. Operator removed, washed, rinsed and sanitized spatula and put in dry container. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board on prep line. Operator removed wiping cloth. **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves in lowboy cooler have rust pitting surface.
14-33-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed single service lids and containers not inverted to protect food contact surfaces. Operator inverted at time of inspection. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Observed raw pork and beef in walk-in freezer uncovered. Operator covered with wrap or lids. **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled at three compartment sink and at cook line.
36-27-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on prep table on cook line. Operator had employee remove. **Corrected On-Site**
12B-07-4
22
Frequently Asked Questions
When was Hong Kong Palace last inspected?
The most recent health inspection at Hong Kong Palace on file is from Jan 7, 2026. The public record contains nine inspections in total.
What is the most common violation at Hong Kong Palace?
Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at Hong Kong Palace.
How does Hong Kong Palace compare to other restaurants in Boca Raton?
Hong Kong Palace most recently scored 52 out of 100, which is lower than the Boca Raton average of 74.
Has Hong Kong Palace's inspection record improved over time?
No. Recent inspections at Hong Kong Palace have averaged around eight violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Hong Kong Palace 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 Palace inspected?
Based on the inspection history on file, Hong Kong Palace is inspected around three times per year on average.
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