Hong Kong Restaurant
Last inspected: Apr 2, 2026
64
Score
The health department has logged eight inspections at Hong Kong Restaurant, the earliest from 2022. Hong Kong Restaurant was last inspected on Apr 2, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to six violations per visit.
Looking across the full record, “stored food not covered” is the recurring theme, flagged four times.
The city-wide average sits at 87, which Hong Kong Restaurant's 64 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
0
Critical latest
3
Major latest
3
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. Paper towels was replaced. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Kitchen Soap was replaced. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, general chicken inside the walk in cooler.
02C-02-5
Basic - Employee preparing food in customer section of dining area. Employees prepping snow peas in the dining area. I had the employee to stop the process and prep in the kitchen. **Corrective Action Taken**
08B-48-4
Basic - Floors not maintained smooth and durable. Walk in cooler.
36-11-4
Basic - Stored food not covered. Egg rolls, cabbage, chicken. Inside the walk in cooler.
08B-12-5
64
Jul 15, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
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. General chicken at thee d of the cook line. The manager was able to determine the time and marked the time. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at the front counter and in the dishwasher area locked by equipment tables. Both hand washing sink was unblocked. **Corrected On-Site**
31A-09-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting broccoli before washing. I had the employee to stop cutting and wash the vegetables. **Corrective Action Taken**
08B-39-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Inside bulk containers. Cardboard used to line the top of a prep table next to the fryers.
14-01-5
Basic - Floor soiled/has accumulation of debris. Kitchen under cooking equipment. **Repeat Violation**
36-73-4
64
Mar 18, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No soap provided at handwash sink. At the end of the cook line. The soap was replaced. **Corrected On-Site**
31B-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on the prep table next to the large flip top reach in cooler.
40-06-5
Basic - Floor soiled/has accumulation of debris. Under cooking equipment.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under the rice cookers an$ prep table is soiled with old food.
23-03-4
Basic - Reuse of single-service or single-use articles. Card board lid to store cooked general chicken. The product was transferred to a plastic container. **Corrective Action Taken**
25-32-4
74
Oct 30, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Operator was able to determine the time and marked it. **Corrected On-Site**
03F-01-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at the end of the cook line near the chest style freezer. Blocked by an aluminum container. The container was removed. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Products inside the walk in cooler. Pork, egg rolls, cabbage,chicken.
02C-02-5
Basic - Equipment in poor repair. Gaskets on all reach in cooler doors. Bottom shelf of prep table lined with card board. Between the cook line and fryers.
14-11-5
Basic - In-use wet wiping cloth/towel used under cutting board. Under yellow round cutting board and small white cutting board on top of the reach in cooler table top across from the cook line. Wet wiping cloth not stored in sanitizer solution. Operator replaced the wet wiping cloth with a dry one. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in the dishwasher area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters has an accumulation of grease . Hood system. Gaskets on all reach in coolers doors are soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of the white upright reach in freezer near the dry storage area.
22-16-4
55
Feb 27, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
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. Operator was able to determine the time and marked it. **Corrective Action Taken**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a huge pot. End of the cook line. Cut plastic container in the hand washing sink at the end of the cook line. Items were removed. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwasher area.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open can of Fanta Orange Soda on the prep table at the end of the flip top reach in cooler. The beverage was removed. **Corrected On-Site**
12B-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in water at 77F. Next to the rice cooker. The water was discarded. **Corrective Action Taken**
10-07-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Upright white reach in freezer across from the fryers.
22-16-4
Basic - Stored food not covered. Egg rolls inside the walk in cooler.
08B-12-5
52
Nov 9, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
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. Operator was able to determine the time and marked it. Chicken wings, general chicken on the cook line. **Corrected On-Site**
03F-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw clover been inside the flip top reach in cooler across from the cook line.
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a piece of equipment being used as a table for rice. The equipment was moved. **Corrected On-Site**
31A-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Flat top reach in cooler across from the fryers.
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the rice cooker is soiled. Hood filters soiled. Gaskets on all reach in cooler doors.
23-03-4
Basic - Food stored on floor. Bulk bag of rice stored on the floor near the back door. The rice was reform off the floor. **Corrected On-Site**
08B-38-4
Basic - Stored food not covered. Egg rolls inside the walk in cooler. **Repeat Violation**
08B-12-5
55
Mar 30, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
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. Emailed copy to owner **Corrective Action Taken**
11-26-1
Basic - Equipment in poor repair. Observed cracked metal pot on cook line
14-11-5
Basic - No Heimlich maneuver/choking sign posted. Emailed copy to manager **Corrective Action Taken**
51-13-4
Basic - Stored food not covered. Observed egg rolls in walk in cooler not covered.
08B-12-5
78
Dec 21, 2022
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
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. **Warning**
53B-05-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap properly by cook line **Warning**
31B-06-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
78
Frequently Asked Questions
When was Hong Kong Restaurant last inspected?
The most recent health inspection at Hong Kong Restaurant on file is from Apr 2, 2026. The public record contains eight inspections in total.
What is the most common violation at Hong Kong Restaurant?
Across the inspection record, “stored food not covered” has been cited four times, more than any other issue at Hong Kong Restaurant.
How does Hong Kong Restaurant compare to other restaurants in Bartow?
Hong Kong Restaurant most recently scored 64 out of 100, which is lower than the Bartow average of 87.
Has Hong Kong Restaurant's inspection record improved over time?
Yes. Recent inspections at Hong Kong Restaurant have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Hong Kong 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 Restaurant inspected?
Based on the inspection history on file, Hong Kong Restaurant is inspected around two times per year on average.
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