Hong Kong Restaurant
Last inspected: Mar 16, 2026
25
Score
Public records show eight inspections at Hong Kong Restaurant stretching back to 2022. On Mar 16, 2026, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have flagged more than earlier ones: around 12 violations per visit lately, up from roughly eight violations before.
The most common issue across all inspections has been “food stored on floor”, showing up seven times.
That's lower than the typical Tampa restaurant, which scores around 79. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
5
Critical latest
2
Major latest
9
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
5 critical violations. 2 major violations. 9 minor violations.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 3 containers of fried chicken 80°F at 2:33 PM finished cooking at 12:00 PM placed on kitchen prep table. Cooled to 72°F at 3:09 PM. Employee placed inside reach in freezer for quick cooling. **Corrective Action Taken**
03D-01-5
High Priority - Nonfood-grade bags used in direct contact with food. Frozen dumplings stored in a shopping bag in back kitchen freezer.
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen chicken stored over cooked frozen barbecue pork in back kitchen reach in freezer. Employee relocated raw chicken into an approved location at time of inspection. **Corrected On-Site**
08A-02-6
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. No time mark for cooked yellow rice, prepared, broccoli and prepared Napa cabbage on front line cook. Manager added time marking to all items at time of inspection. **Corrected On-Site**
03F-02-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washed hands for less than five seconds at back kitchen hand washing sink next to barbecue oven. Discussed the proper hand washing with employee. Employee, we washed hands properly at time of inspection.
12A-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on front line cook soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Metal scrub stored inside handwashing sink at back kitchen next to barbecue oven.
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Take out soup container use as a ladle for soy sauce. Located between back kitchen hand washing sink and barbecue oven.
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on front line cook with cut marks. **Repeat Violation**
14-09-4
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair both doors on reach in chest freezers. **Repeat Violation**
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Five personal beverages stored on kitchen prep table near front line. **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food: raw meat, and ice cream stored inside reach in chest freezer by front service station. Manager removed personal food at time of inspection. **Corrective Action Taken**
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee on front line cook without a hair restraint. Employee wore a hat at time of inspection. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Three containers of soy sauce, and one jug of oil stored on kitchen floor. Employee relocated one container of soy sauce off floor at time of inspection. **Corrective Action Taken** **Repeat Violation**
08B-38-4
Basic - Ice buildup in large reach-in chest freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler and reach and freezer gaskets are soiled. Interior of large reach and chest freezer are so soiled with black mold like substance. **Repeat Violation**
23-03-4
25
Sep 23, 2025
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over cut onions in walk in cooler. manager stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Dented/rusted cans present. See stop sale.observed dented can of ketchup and pineapple juice and hoisin sauce. Stop sale issued.
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on cook line.
22-02-4
Basic - Cardboard used to line nonfood-contact shelves. Observed bottom of cook line tables lined with cardboard.
14-45-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.Observed porous ceiling tiles front line , back line kitchen , and dining room.
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Observed soiled ceiling tiles and vents in front dining area.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable on cook line prep table.
14-09-4
Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape used to repair reach in cooler in back area of kitchen. **Repeat Violation**
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage being stored on prep table
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Observed employees belongings stored on shelf in cook line.
40-06-5
Basic - Food stored on floor. Observed soy sauce on floor, manager corrected storage. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease buildup on grease filters on the hood system. Observed exterior of microwave soiled.
23-03-4
43
Jan 9, 2025
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Nonfood-grade bags used in direct contact with food. Diced roasted pork stored in multiple grocery bags in walk-in cooler. **Repeat Violation**
14-31-5
Intermediate - Handwash sink used for purposes other than handwashing. A stack of bucket lids stored in handwash sink by three-compartments sink. Operator removed lids. Multiple large food debris in handwash sink at cook line. **Corrective Action Taken** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks. In Men's restroom and ware washing area.
31B-02-4
Intermediate - No soap provided at handwash sink. Ware washing area.
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. Breaded chicken, marinated raw pork and marinated raw chicken wings in walk-in cooler.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Containers with no handles used in rice bin and flour bins.
14-01-5
Basic - Duct tape used to repair nonfood-contact surface. On chest freezer lid.
14-71-4
Basic - Employee with no hair restraint while engaging in food preparation. 1 employee cooking at cook line.
13-03-4
Basic - Food stored on floor. Cooking oil stored on floor at cook line. **Repeat Violation**
08B-38-4
47
Jul 15, 2024
Food-Licensing Inspection
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Sewage and Wastewater Properly Disposed
FL-27
55
Nov 20, 2023
Complaint Full
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored behind cooked wonton, raw shrimp stored behind cut onion in reach-in cooler at cook line. Operator rearranged items to prevent cross contamination. 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 stored over raw shrimp in reach-in freezer. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2023-11-20: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on reach-in cooler at cook line. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-20: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Multiple container lids stored in handwash sink at dish washing area. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-20: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked shrimp and various food items in walk-in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-20: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. On chest freezer lid. **Warning** - From follow-up inspection 2023-11-20: **Time Extended**
14-71-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning** - From follow-up inspection 2023-11-20: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Food stored on floor. Multiple cooking oil stored on floor. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-20: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Stored food not covered. Cooked chicken, cooked shrimp and various cooked food in walk-in cooler. **Warning** - From follow-up inspection 2023-11-20: **Time Extended**
08B-12-5
52
Oct 16, 2023
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken in reach-in cooler. Operator rearranged items to prevent cross contamination. **Corrected On-Site**
08A-05-6
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. Provided by email. **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris and mental scrubbing pad in handwash sink by cook line. **Repeat Violation**
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. Cooked pork, cooked chicken and various cooked food in walk-in cooler.
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks stored on prep tables.
12B-07-4
Basic - Food stored on floor. Cooking oil on floor. **Repeat Violation**
08B-38-4
52
Apr 25, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - - From initial inspection : 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. Provided by email. - From follow-up inspection 2023-04-25: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink used as prep sink on cook line. Discussed with operator about handwash sink for handwash only. - From follow-up inspection 2023-04-25: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : 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. Provided by email. - From follow-up inspection 2023-04-25: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened employee bottle water with no lid stored on prep table next to in use cutting board. - From follow-up inspection 2023-04-25: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Food stored on floor. Multiple cases of cooking oil stored on floor at kitchen. **Repeat Violation** - From follow-up inspection 2023-04-25: **Time Extended**
08B-38-4
67
Sep 15, 2022
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap provided at handwash sink. Men's restroom.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, roast pork and various items in walk-in cooler. **Repeat Violation**
02C-02-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Bowl or other container with no handle used to dispense food. In flour bins.
14-01-5
Basic - Food stored on floor. Fry oils on floor at kitchen. Bean sprout on floor in walk-in cooler. **Repeat Violation**
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Took out for cleaning.
14-42-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler fan guards soiled. Reach-in cooler gaskets soiled. **Repeat Violation**
23-03-4
Basic - Stored food not covered. Cooked chicken, roast pork and various items in walk-in cooler.
08B-12-5
55
Frequently Asked Questions
When was Hong Kong Restaurant last inspected?
The most recent health inspection at Hong Kong Restaurant on file is from Mar 16, 2026. The public record contains eight inspections in total.
What is the most common violation at Hong Kong Restaurant?
Across the inspection record, “food stored on floor” has been cited seven times, more than any other issue at Hong Kong Restaurant.
How does Hong Kong Restaurant compare to other restaurants in Tampa?
Hong Kong Restaurant most recently scored 25 out of 100, which is lower than the Tampa average of 79.
Has Hong Kong Restaurant's inspection record improved over time?
No. Recent inspections at Hong Kong Restaurant have averaged around 12 violations per visit, up from roughly eight 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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