Hong Kong Take Out
Last inspected: Dec 17, 2025
82
Score
Going back to 2022, Hong Kong Take Out has eight inspections in the public record. Inspectors last stopped by on Dec 17, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The trend has been favorable: violation counts have eased from around 10 violations to closer to six violations per visit over the last few inspections.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
Among Gulfport restaurants, the typical score is 67; Hong Kong Take Out is comfortably above that bar. The full picture is one of consistent compliance.
8
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Dec 17, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Warning** - From follow-up inspection 2025-12-17: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket on silver reach-in cooler across from cook line **Warning** - From follow-up inspection 2025-12-17: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in multiple reach-in freezers throughout the kitchen. Specifically two inside the same room as the three compartment sink and one toward the rear door. **Warning** - From follow-up inspection 2025-12-17: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket heavily soiled on reach-in cooler across from cookline **Warning** - From follow-up inspection 2025-12-17: **Time Extended**
23-03-4
82
Dec 8, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 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. Raw whole fish stored above frozen dumplings. Fish is not commercially packaged. Employee moved to a separate cold holding unit. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside standing white reach-in cooler across from cook line: cooked chicken (51F - Cold Holding) cooked shrimp eggroll (55F - Cold Holding) breaded chicken (52F - Cold Holding) Manager advised the unit was having issues. Operator moved items to walk-in cooler. Temperature rechecked as follows: cooked chicken (51F - Cold Holding) cooked shrimp eggroll (55F - Cold Holding) breaded chicken (52F - Cold Holding) **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager Dan Wang (Prometric) expired 11/19/25 **Warning**
53A-03-7
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Raw whole fish stored in reach-in freezer above frozen dumplings. Fish was identified for personal use and relocated. **Corrected On-Site** **Warning**
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Equipment in poor repair. Torn gasket on silver reach-in cooler across from cook line **Warning**
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in multiple reach-in freezers throughout the kitchen. Specifically two inside the same room as the three compartment sink and one toward the rear door. **Warning**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket heavily soiled on reach-in cooler across from cookline **Warning**
23-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0 PPM. Manager added sanitizer solution and tested again at 50 PPM. **Corrected On-Site** **Warning**
21-07-4
50
Feb 24, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
43
Dec 2, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
45
May 13, 2024
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Nonfood-grade bags used in direct contact with food in reach-in freezer near kitchen exit.
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Sheet pans of raw chicken stored above uncovered cooked ribs in reach-in freezer near rear kitchen exit. Operator placed chicken on bottom shelf of reach-in freezer. Will email DBPR Form 5030-098. Safe Refrigerator Storage. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From cooks line at 2:40pm. Operator placed items in freezer. Re temp at 3:10pm. a. cooked pork (53F - Cold Holding); 43f b. cooked shrimp (48F - Cold Holding) 41f c. 46F - Cold Holding); cooked ribs 41f d. (54F - Cold Holding) 47f **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 1. Quingran Wang 2. Shue Chen
53B-09-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.
22-16-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors.
23-03-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable. Operator replaced cutting board during inspection. **Corrected On-Site**
14-09-4
43
Nov 13, 2023
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (47F - Cold Holding); pork 43F @2:56 shrimp (53F - Cold Holding); Shrimp 38F@2:57 chicken (54F - Cold Holding)Chicken 42F@3:00 Manager moved items to walk-in. **Corrected On-Site**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. 4 cans of 4lbs oyster sauce dented.
01B-01-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, noodles made 11-11-23 no date mark. Manager date mark items. **Corrected On-Site**
02C-02-5
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
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen and prep area.
36-37-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line cut marks
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. 4 cans of 4lbs oyster sauce dented.
08B-20-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on top shelf in walk-in cooler. Manager moved items to bottom shelf. Employee food on top shelf on cook line.
40-06-5
Basic - Food stored on floor. Container of pork on floor in walk-in. Gallon on soy sauce on floor cook line. Employee moved items off the floor. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled with food debris
22-08-4
Basic - Working containers of food removed from original container not identified by common name. White power substance in barrel not identified. Manager labeled barrel. **Corrected On-Site** **Repeat Violation**
02D-01-5
43
Feb 23, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Working containers of food removed from original container not identified by common name. Operator marked rice bins **Corrected On-Site**
02D-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cooks line
10-17-4
86
Oct 18, 2022
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
64
Frequently Asked Questions
When was Hong Kong Take Out last inspected?
The most recent health inspection at Hong Kong Take Out on file is from Dec 17, 2025. The public record contains eight inspections in total.
What is the most common violation at Hong Kong Take Out?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Hong Kong Take Out.
How does Hong Kong Take Out compare to other restaurants in Gulfport?
Hong Kong Take Out most recently scored 82 out of 100, which is higher than the Gulfport average of 67.
Has Hong Kong Take Out's inspection record improved over time?
Yes. Recent inspections at Hong Kong Take Out have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Hong Kong Take Out means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Hong Kong Take Out inspected?
Based on the inspection history on file, Hong Kong Take Out is inspected around three times per year on average.
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