Hong Kong Buffet I
Last inspected: Jun 30, 2025
95
Score
Public records show seven inspections at Hong Kong Buffet I stretching back to 2023. The newest entry in the record is dated Jun 30, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
The most common issue across all inspections has been “proper cold holding temperatures”, showing up five times.
Hong Kong Buffet I's latest score of 95 sits above the Cranston average of 88. There isn't much in the file that would give a customer pause.
7
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jun 30, 2025
Re-Inspection
1 minor violation.
View 1 violation
Equipment not in good repair or proper adjustment
Inspector notes: The flip top prep unit at the cookline was observed to be in poor repair (observed maintaining ambient temperature of 48 degrees Fahrenheit). Unit was repaired on 6/24/25. PIC contacted maintenance for the unit to be serviced again. Unit to not be used to store any (TCS foods) time/temperature controlled foods for safety.
4-501.11
95
Jun 16, 2025
Routine
2 critical violations. 2 major violations. 4 minor violations. 3 corrected on site.
View 8 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Beef was observed held at 50 degrees Fahrenheit in the flip top prep unit. The prep unit was observed maintaining an ambient temperature of 46 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per PIC, foods were placed in the unit 2 hours prior to inspection. Foods relocated to walk-in cooler to properly cool.
3-501.16(A)
Time used as public health control not properly documented
Inspector notes: The establishment could not provide records of using Time as a Public Health Control for sushi rice. TPHC logs must be kept for 90 days and updated daily.
3-501.19
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Foods were observed in containers greater than four inches deep on the counter after cooking. Foods moved to sheet pans to properly cool before being placed in the refrigerator.
3-501.15
Handwashing done in improper location
Inspector notes: An employee was observed washing their hands at the 3-bay sink. Food employees shall clean their hands in a designated hand-washing sink and not in a food preparation, mop, or ware-washing sink. Hand-washing procedures reviewed with PIC.
2-301.15
Approved thawing methods used
(corrected on site)
Inspector notes: Reduced oxygen packaged crab meat and mussels labeled "KEEP FROZEN" were observed thawing with the package intact. ROP seafood labeled "KEEP FROZEN" must be removed from the packaging upon thawing. Person in charge removed foods from packaging to allow for oxygen transfer.
3-501.12
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Equipment not in good repair or proper adjustment
Inspector notes: The following was observed: 1) The gaskets of the walk-in freezer and the refrigeration units at the cookline was observed in poor repair (frayed). 2) The flip top prep unit at the cookline was observed maintaining an ambient temperature of 46 degrees Fahrenheit
4-501.11
Equipment or utensils not clean
Inspector notes: The following non-food contact surfaces were observed unclean: 1) The hood ventilation system was observed with an accumulation of grease 2) The wires above the prep units were observed with dust
4-601.11(B)
50
Feb 19, 2024
Re-Inspection
1 critical violation. 1 corrected on site.
View 1 violation
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Prime rib was observed held at 90 degrees Fahrenheit at the front prep area. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. PIC elected to dispose of food at the time of inspection. A new piece was made and kept in the hot-holding unit.
3-501.16(A)
86
Feb 5, 2024
Re-Inspection
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Pre-packaged mousse/pudding labeled "keep refrigerated" was observed held at 45 degrees Fahrenheit in the dessert prep unit. Per PIC, the pudding was placed in the unit 2 hours prior to inspection. Items were moved to the freezer to rapidly cool. Per PIC, items will be held in the freezer on the buffet line. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.
3-501.16(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Noodles were placed hot in the refrigerator in containers greater than four inches deep and covered 1 hour prior to inspection. Noodles were moved to sheet pans to rapidly cool. PIC given cooling methods guide and cooling logs for review at next inspection.
3-501.15
78
Jan 22, 2024
Food Complaint
3 critical violations. 2 major violations. 5 corrected on site.
View 5 violations
Food-contact surfaces: cleaned and sanitized
(corrected on site)
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. At the time of inspection, dish washer was serviced.
4-501.114
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Nime Chow was observed held at 45 degrees Fahrenheit at the buffet line. Per PIC, food was put on the line 2 hours prior to inspection. Food moved to walk-in cooler to cool rapidly. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken was observed held at 70 degrees Fahrenheit at the wok-line. Per PIC, chicken was made 2 hours prior to inspection and left at the line until the menu change for dinner. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Chicken was reheated above 165 at the time of inspection. Pre-packaged mousse/pudding labeled "keep refrigerated" was observed held at 52 degrees Fahrenheit in the dessert prep unit. Per PIC, the pudding was placed in the unit 4 hours prior to inspection. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC voluntarily disposed of items at the time of inspection.
3-501.16(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Noodles were placed hot in the refrigerator in containers greater than four inches deep 2 hours prior to inspection. Noodles were moved to sheet pans to rapidly cool.
3-501.15
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Scour pads were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
52
Nov 16, 2023
Environmental Complaint
4 minor violations. 1 corrected on site.
View 4 violations
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: Sushi display unit located in the buffet area was not in good repair(inadequate ambient temperature).PIC removed food product to colder refrigeration unit
4-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The following physical facilities have an accumulation of debris: 1.floors in walk in coolers observed with soil and food residue and other debris. 2.fans in walk cooler observed with dust 3.ice buildup was observed on fans and pipes in walk in freezer in basement. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: The ceilings in kitchen and basement area is in poor repair(observed holes). The physical facilities must be maintained in good repair.
6-501.11
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
82
Sep 29, 2023
Opening
1 major violation. 3 minor violations. 3 corrected on site.
View 4 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine and knives) were observed with an accumulation of food debris or biofilm. The food contact surfaces of equipment must be clean to sight and touch.PIC voluntarily disposed of ice.
4-601.11(A)
Physical facilities not cleaned at required frequency
Inspector notes: The floors throughout the facility and walk in coolers have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Utensils in the kitchen/warewashing area are displayed with the lip surface up. Utensils are to be stored so that only the handles are touched by employees and consumers if consumer self-service is provided.
4-903.11(A)
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Cleaned and sanitized equipment and utensils are not stored inverted.
4-903.11(A)
78
Frequently Asked Questions
When was Hong Kong Buffet I last inspected?
The most recent health inspection at Hong Kong Buffet I on file is from Jun 30, 2025. The public record contains seven inspections in total.
What is the most common violation at Hong Kong Buffet I?
Across the inspection record, “proper cold holding temperatures” has been cited five times, more than any other issue at Hong Kong Buffet I.
How does Hong Kong Buffet I compare to other restaurants in Cranston?
Hong Kong Buffet I most recently scored 95 out of 100, which is higher than the Cranston average of 88.
Has Hong Kong Buffet I's inspection record improved over time?
Results have been roughly steady. Inspections at Hong Kong Buffet I have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Hong Kong Buffet I 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 Buffet I inspected?
Based on the inspection history on file, Hong Kong Buffet I is inspected around four times per year on average.
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