Hong Kong Restaurant
Last inspected: Aug 19, 2025
55
Score
Inspectors have visited Hong Kong Restaurant seven times, with records going back to 2022. Hong Kong Restaurant was last inspected on Aug 19, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have turned up more issues than earlier ones, averaging around 11 violations lately compared to roughly five violations before.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up four times.
That's lower than the typical Tampa restaurant, which scores around 79. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
7
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Aug 19, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored overtop unwashed cabbage inside walk in cooler. Chef removed and properly stored chicken. **Corrected On-Site**
08A-04-5
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. Small white cutting board being used for food preparation has stains and is no longer cleanable. **Repeat Violation**
22-02-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs laying inside raw chicken bin in refrigerator on cooks line. **Repeat Violation**
10-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phone stored on food preparation table in back kitchen area. Chef removed and properly stored cell phone.
40-06-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have buildup of rust.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. 2 wet mops sitting in kitchen area on floor.
42-01-4
Basic - Raw fruits/vegetables not washed prior to preparation. Broccoli not washed before preparation. Chef washed broccoli.
08B-39-4
55
May 8, 2025
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cook chicken sitting in wax cardboard boxes during cooling process. Manager removed chicken onto a sheet tray.
14-15-4
High Priority - Raw animal food stored over or with unwashed produce.raw beef over fruits walk In cooler. Employee removed to proper storage **Corrected On-Site** **Repeat Violation**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in walk in cooler. Employee removed to proper storage **Corrected On-Site**
08A-05-6
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. Observed non food contact surfaces sanitizer for laundry management went to store to buy correct sanitizer. Observed correct food contact surface chlorine **Corrected On-Site** **Admin Complaint**
22-48-5
High Priority - Live, small flying insects found 1 live fly landed on trash can.
35A-02-7
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink discussed with manager the importance of using the hand washing sink.
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 - No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen area employee restocked **Corrected On-Site**
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. In flour bin under cann storage shelve
10-01-5
Basic - Food-contact surface not smooth and easily cleanable. White cutting board on cooks line. **Repeat Violation**
14-13-4
Basic - Employee eating while preparing food. Employee in back kitchen. Discussed with employee to eat in break area or in dining room.
12B-01-4
30
Jan 7, 2025
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Broccoli 70 F on counter.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 53 F on counter, employee placed in walk in cooler at time of inspection. **Corrective Action Taken**
03A-02-5
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 reach in freezer, operator removed beef at time of inspection. **Corrected On-Site**
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked chicken in walk in cooler. **Repeat Violation**
08A-05-6
Intermediate - Records/documents for required employee training appear to be falsified. Dates changed on food handler certifications.
53B-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced paper towels at time of inspection. **Corrected On-Site** **Repeat Violation**
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. Chicken in walk in cooler not date marked.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Scoop with no handle in rice. Operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table.
40-06-5
Basic - Food stored on floor. Sauce on floor.
08B-38-4
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. Wet wiping cloth on cutting board.
21-12-4
27
May 9, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef above fries and wontons in reach in freezer. **Repeat Violation**
08A-05-6
High Priority - Container of medicine improperly stored. Employee medicine in reach in cooler with food to serve to the public.
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink next to walk in cooler, operator replaced at time of inspection. **Corrected On-Site**
31B-02-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
14-17-4
Basic - Bowl or other container with no handle used to dispense food. Scoop handle broke in rice.
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above prep cooler.
12B-07-4
50
Feb 22, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored on top a box of cream cheese inside walk in cooler. Chef removed raw chicken and properly stored it. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting board used on top of food preparation table has stains and is no longer cleanable.
22-02-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting on floor next to walk in cooler door. Chef properly stored mop. **Corrected On-Site**
42-01-4
74
Mar 10, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. Hand-wash sink blocked by fan. Operator moved fan. **Corrected On-Site**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Small cutting board on counter and at reach in cooler grooved.
14-09-4
Basic - Employee eating in a food preparation or other restricted area. Employee drink from cup at cookline. Manager spoke with employee. **Corrective Action Taken**
12B-02-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung mop to dry. **Corrected On-Site**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
74
Dec 27, 2022
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Emailed operator form. Egg rolls in walk in cooler temped at 44F. Operator explained that items had been in walk in cooler for over 24 hours. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Minced garlic on cook line temped at 61F. Spoke with operator about using time as a public health control. Emailed operator form. Egg rolls in walk in cooler temped at 44F. Operator explained that items had been in walk in cooler for over 24 hours. **Warning**
03A-02-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer on walk in cooler door reading 40F but the operator explained that mechanic said it was really 50F. Inspectors thermometer read 44F ambient air. Operator called mechanic to come out and maintenance walk in cooler. **Warning**
05-05-4
Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Friends of the operator entered into kitchen through the back door. Operator asked them to leave and they left. **Corrected On-Site** **Warning**
43-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in walk in cooler are soiled with old food debris. **Repeat Violation** **Warning**
22-16-4
58
Frequently Asked Questions
When was Hong Kong Restaurant last inspected?
The most recent health inspection at Hong Kong Restaurant on file is from Aug 19, 2025. The public record contains seven inspections in total.
What is the most common violation at Hong Kong Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four 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 55 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 11 violations per visit, up from roughly five 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 three times per year on average.
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