Hong Kong Restaurant
Last inspected: Jan 8, 2026
52
Score
Hong Kong Restaurant has been inspected eight times since 2022. On Jan 8, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have found fewer violations than earlier ones, averaging around seven violations lately and about 12 violations before that.
When inspectors have written things up, “bowl or other container with no handle used to dispense food” has been the most frequent reason, cited five times.
Restaurants in Bushnell average 83, so Hong Kong Restaurant trails the local norm. This restaurant has more on its record than most do.
8
Inspections
2
Critical latest
1
Major latest
5
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on pants and touched in use utensils. Coached employee on proper hand washing procedures.
12A-28-4
High Priority - Nonfood-grade bags used in direct contact with food. Chicken in cooked grocery bags in walk in cooler.
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting board soiled with black mold like substance on cook line.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Employee removed bowl from bulk container of rice in dry storage. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed drink from prep table. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee separated personal food items from restaurant items in stand up reach in freezer on cook line. **Corrected On-Site**
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hats during inspection. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Food stored on floor. Employee removed box of oil from floor of cook line. **Corrected On-Site**
08B-38-4
52
Aug 18, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
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. Employee removed chicken from over beef in reach in freezer in prep area. **Corrected On-Site**
08A-17-6
Intermediate - Handwash sink used for purposes other than handwashing. Employee removed utensils in empty can from hand sink in prep area. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Employee removed can from bag of rice in prep area. **Corrected On-Site**
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hats during inspection for hand. **Corrected On-Site**
13-03-4
70
Jan 23, 2025
Complaint Full
5 critical violations. 5 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw beef in freezer not packaged
08A-20-5
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. Employee touched face then handled clean utensils and to go boxes without washing hands
12A-25-4
High Priority - Nonfood-grade bags used in direct contact with food. To go bags used for chicken **Repeat Violation**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked chicken in reach in cooler, raw beef moved to under cooked chicken **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (51F - Cold Holding) sitting on cook line **Repeat Violation**
03A-02-5
Basic - Employee with no hair restraint while engaging in food preparation. Employees put hates on **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Food stored on floor. Container of chicken on floor in walk in cooler **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Stored food not covered. Chicken in up right freezer not covered
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing on prep table in kitchen
06-01-5
37
Dec 20, 2024
Routine - Food
4 critical violations. 1 major violation. 11 minor violations.
View 16 violations
High Priority - Nonfood-grade bags used in direct contact with food. Egg roll mix bags in direct contact with proteins in chest freezer. Pork in direct contact with great Walmart bag.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food and/or raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in make table: bowl of raw shell eggs on top of cooked pork. In walk in cooler: bin of raw chicken on shelf over shell eggs. Bin of raw pork on shelf over buckets of sauce. Dish with raw shrimp on shelf over pan of noodles. In reach in freezer: sheet pans of raw chicken on shelf over raw beef and raw pork. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. One live roach on container of peanuts. Employee removed container and roach out the back door. **Corrective Action Taken**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table: noodles 49F and cabbage 64F. Operator placed in cooler. Manager stated items have been out less than one hour. Discussed Time as a Public Health Control (TPHC) and emailed documents. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Dishes stored in sink near back door. Removed during this inspection. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Several plastic bowls and several metal cans in bulk food containers. Manager began removing. **Corrective Action Taken** **Repeat Violation**
14-01-5
Basic - Duct tape used to repair nonfood-contact surface. Inside upright freezer ear back door.
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf over make table. **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Several personal food items on shelves in walk in cooler.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes, jackets and lighters on shelf over dry goods in back room.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Male manager
13-03-4
Basic - Food stored on floor and uncovered. Buckets of sauce and chicken on floor in walk in cooler. Several bins of prepared foods from yesterday not covered. **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in sugar.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Exterior of reach in upright freezer soiled with food debris.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on steam table. **Repeat Violation**
21-12-4
Basic - Reuse of single-service or single-use articles. Several cans and boxes are being saved and reused.
25-32-4
29
Mar 18, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
37
Nov 27, 2023
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above sauces in walk in cooler. Operator removed **Corrected On-Site**
08A-05-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine Sanitizer over 200ppm. Operator corrected to 100ppm **Corrected On-Site**
41-15-5
Intermediate - Handwash sink used for purposes other than handwashing. Cooking utensils stored in rear prep area hand sink. Operator removed **Corrected On-Site**
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. Egg rolls, cut/marinated chicken, crab rangoons not date marked **Repeat Violation**
02C-02-5
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Operator removed **Corrected On-Site**
21-23-4
Basic - Food stored on floor. Multiple food items stored on floor in walk in cooler, buckets of sauces, marinated shrimp, marinated chicken
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. At rear prep area hand sink.
31B-04-4
Basic - Open dumpster lid. Shared dumpster in plaza
33-16-4
Basic - Reuse of single-service or single-use articles. -single use plastic gallon jugs cut, fashioned into scoops for rice etc.
25-32-4
Basic - Single-service articles stored in toilet room. -Small single use plastic baggies stored in restroom. Operator removed **Corrected On-Site**
25-18-4
Basic - Stored food not covered. -Egg rolls, cut vegetables not covered in walk in cooler -rangoons uncovered in chest freezer -chicken uncovered in reach in freezer **Repeat Violation**
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. Operator removed **Corrected On-Site**
21-38-4
Basic - Bowl or other container with no handle used to dispense food. Plastic pint container used as scoop. Operator removed **Corrected On-Site** **Repeat Violation**
14-01-5
37
Feb 15, 2023
Routine - Food
6 critical violations. 5 major violations. 7 minor violations.
View 18 violations
High Priority - Container placed in direct contact with cooked white rice in rice warmer. Manager removed containers. See stop sale. **Corrected On-Site**
08B-27-4
High Priority - Dented/rusted cans present. See stop sale. 3 dented cans of soy sauce. One dented can of hoisin sauce. Manager segregated. **Corrective Action Taken**
01B-01-4
High Priority - Employee washed hands with no soap. Discussed with manager. Manager had employees wash hands properly. **Corrective Action Taken**
12A-20-4
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator using a bleach that is not approved for food contact surfaces. Manager provided correct bleach during inspection. **Corrected On-Site** **Admin Complaint**
22-48-5
High Priority - Stop Sale issued due to adulteration of food product. Containers in direct contact with cooked white rice in warmer. Manager discarded rice. **Corrective Action Taken**
01B-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (72F - Cold Holding) at room temperature. Manager states he took it out the cooler at 11am. Recheck 53F. Cut Cabbage (45F - Cold Holding) on kitchen prep table. Manager put in cooler. Recheck 46F- moved to walk in cooler to chill quickly. **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark on wontons, pork, and chicken in reach in cooler.
02C-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink. Discussed with manager.
12A-03-4
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Bowl in hand sink at front counter. Manager removed. **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense sugar. Manager removed bowl. **Corrected On-Site**
14-01-5
Basic - Damaged/spoiled/recalled food not properly segregated. Dented cans not segregated. Manager segregated. **Corrected On-Site**
08B-20-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler.
08B-49-4
Basic - Floor drains soiled/has accumulation of debris.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in cooler on cook line soiled.
23-03-4
Basic - Stored food not covered in walk in cooler.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Manager put under cool running water. **Corrected On-Site**
06-01-5
17
Sep 16, 2022
Routine - Food
5 critical violations. 2 major violations. 9 minor violations.
View 16 violations
High Priority - Dented/rusted cans present. See stop sale. Three dented cans of tomato sauce. One dented can of bean sauce. **Warning**
01B-01-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Discussed proper hand washing with manager. **Warning**
12A-17-4
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. Employee touched phone then continued cutting chicken. Discussed with manager. Employee washed hands. **Corrective Action Taken** **Warning**
12A-29-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on. Discussed with manager. Employee removed gloves and washed hands. **Corrective Action Taken** **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler across from wok station Poultry (44F - Cold Holding); Pork (46F - Cold Holding); At reach in cooler by front register. Pork (50F - Cooling); Poultry (45F - Cold Holding) All items moved from walk in cooler to reach in coolers at 10:30am. Manager turned both coolers temperature down and will monitor temperatures throughout rest of day. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled at reach in cooler. Interior of reach in cooler and reach in freezer by back kitchen. **Repeat Violation** **Warning**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles and chicken not date marked in walk in cooler. Manager date marked items. **Corrected On-Site** **Warning**
02C-02-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in kitchen. **Warning**
36-37-5
Basic - Chicken thawed under water that was barely running/dripping. Manager turned water on higher. **Corrected On-Site** **Warning**
06-08-5
Basic - Dented cans of bean sauce and tomato sauce not properly segregated. **Warning**
08B-20-4
Basic - Cutting board has cut marks and is no longer cleanable at reach in cooler. **Warning**
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler. **Warning**
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. Three cooks with no hair restraint. Two cooks put on hair restraint. **Corrective Action Taken** **Repeat Violation** **Warning**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets soiled. Reach in cooler gaskets soiled. **Warning**
23-03-4
Basic - Reuse of single-service or single-use articles. Tin cans reused to scoop rice. Manager discarded tin use. **Corrected On-Site** **Repeat Violation** **Warning**
25-32-4
Basic - Stored food, chicken and eggrolls, not covered in walk in cooler. **Repeat Violation** **Warning**
08B-12-5
25
Frequently Asked Questions
When was Hong Kong Restaurant last inspected?
The most recent health inspection at Hong Kong Restaurant on file is from Jan 8, 2026. The public record contains eight inspections in total.
What is the most common violation at Hong Kong Restaurant?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited five times, more than any other issue at Hong Kong Restaurant.
How does Hong Kong Restaurant compare to other restaurants in Bushnell?
Hong Kong Restaurant most recently scored 52 out of 100, which is lower than the Bushnell average of 83.
Has Hong Kong Restaurant's inspection record improved over time?
Yes. Recent inspections at Hong Kong Restaurant have averaged around seven violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Hong Kong Restaurant 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 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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