Hong Kong Restaurant
Last inspected: Mar 4, 2026
64
Score
Inspectors have visited Hong Kong Restaurant nine times, with records going back to 2023. The most recent visit was on Mar 4, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have flagged additional issues, ticking from four violations up to five.
The most common issue across all inspections has been food separated and protected, showing up seven times.
By comparison, the average West Warwick facility scores 88, putting Hong Kong Restaurant on the weaker side. On the whole, the file is mixed but not concerning.
9
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 4, 2026
Routine
1 critical violation. 2 major violations. 2 minor violations. 2 corrected on site.
View 5 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented. Chicken was placed on bottom shelf. Proper storage guidance document provided.
3-302.11
Ready-to-eat food not date marked
Inspector notes: All foods were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Person in charge not present
Inspector notes: No person certified in food safety was present as needed at the time of inspection.
2-101.11
Contamination prevented during food preparation, storage, & display
(corrected on site)
Inspector notes: Cloths were used on top of food. PIC switched to plastic wrap.
3-304.13
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the shelving of refrigeration units and the slider door have an accumulation of food residue and other debris.
4-602.13
64
Aug 12, 2025
Re-Inspection
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented. Chicken was stored above beef. Chicken was relocated. Proper storage reviewed with PIC. Another guidance document was provided.
3-302.11
Thermometers provided & accurate
Inspector notes: Thermometers are lacking in the refrigeration unit(s). Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display. Per owner, thermometers have already been ordered.
4-204-112
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the shelving in the walk in have an accumulation of dust and food residue.
4-602.13
78
Jul 30, 2025
Routine
2 critical violations. 4 major violations. 2 minor violations. 4 corrected on site.
View 8 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (beef) were observed stored above ready-to-eat foods (vegetables) in the reach-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods were observed held above 41 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food was out of temperature for less than 4 hours. Food relocated to walk-in to rapidly cool.
3-501.16(A)
Person in charge not controlling unsafe operations
(corrected on site)
Inspector notes: There was no evidence that employees are required to report to the person in charge information about their health (illnesses, symptoms) as they relate to diseases that are transmissible through food. Paperwork provided.
2-103.11
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. Paperwork provided.
2-501.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (slicer, knives) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Proper sanitizing procedures reviewed with PIC. Knives and holder taken to 3-bay. Slicer to not be used before sanitized.
4-601.11(A)
Food thermometer not available or accessible
Inspector notes: Thermometers are lacking in the refrigeration unit(s). Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.
4-302.12
Equipment not in good repair or proper adjustment
Inspector notes: The sliding door refrigerator was observed unable to recover temperature in a timely manner. Unit taken out of service. Unit to be serviced.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the various shelving and ice machine have an accumulation of dust, food residue, and other debris. Shelves and ice machine to be cleaned.
4-602.13
45
Nov 7, 2024
Re-Inspection
2 minor violations.
View 2 violations
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
Physical facilities not cleaned at required frequency
Inspector notes: The floor in the basement area has an accumulation of soil residue and food debris, rodent droppings. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
90
May 14, 2024
Re-Inspection
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Chlorine sanitizer solution was observed in excess of 200 parts per million (ppm). A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppm. Inspector demonstrated how to create a proper sanitizer using bleach. PIC to instruct all staff on how to do so. Establishment to use test strips on solution prior to using.
7-204.11
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
May 1, 2024
Routine
3 critical violations. 2 major violations. 3 minor violations. 4 corrected on site.
View 8 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (pork/fish) were observed stored above ready-to-eat foods (vegetables) in the walk-in refrigerator and sliding door refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Food was relocated.
3-302.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Egg rolls were observed held at 130-132 degrees Fahrenheit on the hot hold line. Egg rolls were observed stored on a grease drip rack on top of a metal pan. Inspector discussed methods for keeping food above 135 degrees. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Establishment to ensure food is maintained above 135 degrees. Egg rolls were removed by PIC.
3-501.16(A)
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Chlorine sanitizer solution was observed in excess of 200 parts per million (ppm). A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppm. Container was emptied and filled with proper sanitizing solution ppm. Proper sanitizing solution reviewed with PIC.
7-204.11
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: Dishes, miscellaneous items, and utensils were observed in the hand-washing sink at the bar. A hand-washing sink must not be used for purposes other than hand washing. Hand sink to be easily accessible/usable at all times.
5-205.11
Ready-to-eat food not date marked
Inspector notes: Various Foods were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Insect control devices improperly placed or designed
(corrected on site)
Inspector notes: Glue fly traps were observed in the down stairs dry storage area. Glue fly traps were removed.
6-202.13
Sewage & waste water properly disposed
Inspector notes: The condensate from the prep unit refrigeration unit is draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain.
5-403.12
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
45
May 18, 2023
Re-Inspection
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as beef) were observed stored above ready-to-eat foods (such as lemon water) in the refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as lemon water during storage.
3-302.11
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Multiple containers of food were observed uncovered in the refrigerator. Food must be covered to protect contamination from the premises.
3-305.11
82
May 2, 2023
Re-Inspection
1 critical violation. 3 major violations. 6 minor violations. 6 corrected on site.
View 10 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination. Raw chicken was observed stored in the same container as raw pork. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented. Chicken was removed from the container at time of inspection.
3-302.11
Ready-to-eat food not date marked
Inspector notes: Multiple containers of food were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Can opener was cleaned during time of inspection.
4-601.11(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Chicken fingers were observed cooling in containers greater than four inches deep on the counter. Chicken fingers were placed in a shallow pan and relocated to the walk-in cooler during time of inspection.
3-501.15
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Boxes of food were observed stored on the floor in the walk-in freezer. Food must be stored at least 6 inches above the floor. The person in charge relocated the food off the floor during time of inspection.
3-305.11
Food stored improperly or exposed to contamination
Inspector notes: Multiple containers of food were observed uncovered in cold-hold units.
3-305.11
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration. Wet wiping cloth was relocated to the sanitizing bucket during time of inspection.
3-304.14
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the kitchen and basement are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris, especially under the fryolator and behind equipment. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Adequate ventilation & lighting; designated areas used
(corrected on site)
Inspector notes: Employees' toothpaste was observed stored on the mop sink. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions. Toothpaste was relocated during time of inspection.
6-305.11
47
Apr 12, 2023
Routine
7 critical violations. 5 major violations. 5 minor violations.
View 17 violations
Improper cooling methods used
3-501.15
Cleaned equipment or utensils stored improperly
4-903.11(A)
Cleaned equipment or utensils stored improperly
4-903.11(A)
Improper handwashing procedure
2-301.12
Raw and ready-to-eat foods not properly separated
3-302.11
Employees not reporting illness or health conditions
2-201.11
Ready-to-eat food not date marked
3-501.17
Person in charge not present
2-101.11
Handwashing done in improper location
2-301.15
Equipment or utensils not clean
4-601.11(A)
Equipment or utensils not clean
4-601.11(A)
Equipment or utensils not clean
4-601.11(A)
Physical facilities not cleaned at required frequency
6-501.12
No written procedures for vomiting or diarrheal events
2-501.11
Food stored improperly or exposed to contamination
3-305.11
Cutting surfaces scratched, scored, or no longer cleanable
4-501.12
Proper date marking and disposition
4-302.13
17
Frequently Asked Questions
When was Hong Kong Restaurant last inspected?
The most recent health inspection at Hong Kong Restaurant on file is from Mar 4, 2026. The public record contains nine inspections in total.
What is the most common violation at Hong Kong Restaurant?
Across the inspection record, food separated and protected has been cited seven times, more than any other issue at Hong Kong Restaurant.
How does Hong Kong Restaurant compare to other restaurants in West Warwick?
Hong Kong Restaurant most recently scored 64 out of 100, which is lower than the West Warwick average of 88.
Has Hong Kong Restaurant's inspection record improved over time?
No. Recent inspections at Hong Kong Restaurant have flagged more violations than earlier ones, ticking from about four per visit to around five more recently.
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.
Nearby Restaurants
Explore More
→
All locations in West Warwick