Hong Kong
Last inspected: Dec 2, 2025
21
Score
Hong Kong appears in inspection records six times, starting in 2023. Inspectors last stopped by on Dec 2, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have ticked up lately, averaging around 17 violations per visit versus roughly 10 violations earlier in the record.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up five times.
Compared to other South Pasadena restaurants (averaging 64), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
6
Inspections
4
Critical latest
3
Major latest
13
Minor latest
Inspection History
Dec 2, 2025
Routine - Food
4 critical violations. 3 major violations. 13 minor violations.
View 20 violations
High Priority - Employee washed hands with no soap in 3 compartment sink after handling raw chicken.
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 unapproved bleach product in sanitizer bucket. Operator remade bucket with quaternary sanitizer at 200PPM. **Corrected On-Site**
22-48-5
High Priority - Nonfood-grade bags used in direct contact with food. -plastic grocery bags being used in direct contact with raw and ready to eat foods in reach in coolers and freezers
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw pork over krab stick in chest freezer
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cookline as well as on 3 compartment sink are grooved and stained. **Repeat Violation**
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Non-pitting surface rust on food-contact equipment. Dry storage shelves and walk in cooler shelves rusted
22-31-4
Basic - Bathroom located inside establishment not completely enclosed with self-closing doors.
32-04-4
Basic - Buildup of food debris/soil residue on equipment door handles. -on walk in cooler, reach in coolers, and reach in freezers.
23-24-4
Basic - Ceiling tiles throughout kitchen, food storage areas, and dining area shows damage and are stained and sagging.
36-32-5
Basic - Dead roaches on premises. 1 dead roach behind prep cooler on cookline. Operator cleaned area. **Corrected On-Site**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drinks stored over prep cooler on cookline line Operator removed and moved to lower shelf away from food areas. **Corrected On-Site**
12B-07-4
Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Coffee mug containing smoked cigarette butts on shelf in food preparation area near walk in cooler.
12B-06-4
Basic - Exterior screen door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floors and walls soiled/has accumulation of debris. -floors under cookline and prep tables soiled with grease and food debris. -walls behind cookline and prep tables soiled with grease and food debris. -floors in dry storage room near kitchen exit soiled with black debris. **Repeat Violation**
36-73-4
Basic - Ice buildup in reach-in freezers throughout establishment. **Repeat Violation**
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cookline equipment and shelving on cookline are soiled with accumulation of grease and food debris.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. - two freezers containing unpackaged food in dining area not secured with lock
08B-63-4
21
Mar 12, 2025
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Dented/rusted cans present. See stop sale. Hoisin sauce 5lbs dented.
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris.
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. Cooked chicken made more than 24 hours in walk-in cooler no date marking.
02C-02-5
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Walk-in cooler with rust that has pitted the surface.
14-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to scoop in multiple food items on cook line. Employee removed items **Corrected On-Site**
14-01-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. storage has soiled cardboard on the floor. **Repeat Violation**
36-06-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food in walk-in cooler above preparation food.
40-06-5
Basic - Floor soiled/has accumulation of debris. Floor heavily soiled on cook line **Repeat Violation**
36-73-4
Basic - Food stored in a prohibited area. Chest and stand-up freezer in front seating area. **Repeat Violation**
08B-37-4
45
Sep 10, 2024
Routine - Food
3 critical violations. 3 major violations. 12 minor violations.
View 18 violations
High Priority - Dented/rusted cans present. See stop sale. Dented can of hoisin sauce on dry storage shelf.
01B-01-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.employee began working with food no hand wash. Educated employees and provided educational materials.
12A-16-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg rolls (50F - Cold Holding); cooked chicken (46F - Cold Holding) in reach in cooler on cook line. Employee moved items to reach in freezer for quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand sink in restroom. Employee refilled paper towels. **Corrected On-Site**
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 made 9/9 no date mark
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to scoop chicken.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Equipment door handles soiled with food debris.
23-24-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Dry storage has soiled cardboard on the floor.
36-06-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in kitchen acoustic tiles.
36-37-5
Basic - Cutting board has cut marks and is no longer cleanable.cut marks in cutting boards.
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal foods not segregated and labeled in walk in cooler.
08B-49-4
Basic - Floor soiled/has accumulation of debris. Floor heavily soiled on cook line and in the walk in cooler.
36-73-4
Basic - Food stored on floor. Onions stored on the floor in the Walk in cooler, sauces on the floor in the walk in cooler. Employee moved to riser. **Corrected On-Site**
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. Scoop in flour with handle.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of reach in deli cooler and gaskets soiled. Pipes on wok station heavily soiled
23-03-4
Basic - Working containers of food removed from original container not identified by common name. White powder not labeled in bulk bin. Employee labeled salt, flour and starch. **Corrected On-Site**
02D-01-5
Basic - Food stored in a prohibited area. Freezer in front seating area.
08B-37-4
26
Oct 26, 2023
Routine - Food
2 major violations. 12 minor violations.
View 14 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Plastic bowls in flour, sugar bins
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler doors
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over cook line
36-37-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Cooking equipment stored on cardboard on floor under cook line
24-06-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage above cooler on cook line
12B-07-4
Basic - Food stored on floor. Bucket of onions on floor in walk-in cooler
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters soiled
23-03-4
Basic - Reuse of single-service or single-use articles. Metal soy sauce can used as scoop in rice bin
25-32-4
Basic - Stored food not covered. Multiple containers of food in walk-in cooler
08B-12-5
Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler
36-50-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
45
Jun 29, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over raw beef not all commercially packaged in upright reach in freezer near restroom. Employee stored correctly. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board has food debris buildup.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in rear of kitchen blocked by cooking oil. Employee removed. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in rear of kitchen has lids stored in sink. Employee removed. **Corrected On-Site**
31A-11-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
61
Jan 17, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
37
Frequently Asked Questions
When was Hong Kong last inspected?
The most recent health inspection at Hong Kong on file is from Dec 2, 2025. The public record contains six inspections in total.
What is the most common violation at Hong Kong?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Hong Kong.
How does Hong Kong compare to other restaurants in South Pasadena?
Hong Kong most recently scored 21 out of 100, which is lower than the South Pasadena average of 64.
Has Hong Kong's inspection record improved over time?
No. Recent inspections at Hong Kong have averaged around 17 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Hong Kong 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 inspected?
Based on the inspection history on file, Hong Kong is inspected around two times per year on average.
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