New Hong Kong Kitchen
Last inspected: Aug 14, 2025
41
Score
Across the available record, New Hong Kong Kitchen has three inspections on file, the first dated 2024. The most recent visit was on Aug 14, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Things have moved in the wrong direction: violation counts went from 10 to 12.
By comparison, the average Providence facility scores 80, putting New Hong Kong Kitchen on the weaker side. The pattern in the record is worth a careful look.
3
Inspections
2
Critical latest
2
Major latest
8
Minor latest
Inspection History
Aug 14, 2025
Routine
2 critical violations. 2 major violations. 8 minor violations. 5 corrected on site.
View 12 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods chicken were observed stored above ready-to-eat foods lettuce/greens in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Food separated and protected
(corrected on site)
Inspector notes: The chlorine concentration in the sanitizing solution of the 3-bay sink was exceeding 200 parts per million (ppm). The concentration of chlorine in the sanitizing solution must be between 50-100 ppm. 3-bay sink was drained and re-filled to the proper concentration.
4-501.114
Ready-to-eat food not date marked
Inspector notes: Various food was 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
Insects, rodents & animals not present
(corrected on site)
Inspector notes: Lettuce was observed stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor.
3-305.12
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the front of restaurant area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions. Establishment is to organize/clean up cardboard.
6-501.114
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Wood is used in the construction of prep unit in the kitchen area. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.17
Equipment not in good repair or proper adjustment
Inspector notes: The door to the 1-door reach in was observed cracked and in poor repair. Equipment must be maintained in good repair.
4-501.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of beef and shrimp. Utensils used to dispense TCS or non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Rice scoop was observed stored in stagnant water between uses.
3-304.12
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back hall, 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
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the walk-in cooler fan guards have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces must be cleaned to sight and touch.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors throughout the facility have an accumulation of soil residue, droppings, and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
41
Jun 26, 2024
Re-Inspection
2 critical violations. 1 minor violation. 2 corrected on site.
View 3 violations
Medicines stored or used improperly
(corrected on site)
Inspector notes: Employees' medicines were not stored to prevent the contamination of food, equipment, or utensils.
7-207.11
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 arrranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
Equipment not in good repair or proper adjustment
Inspector notes: Glass door on refrigerator in front area was not in good repair.
4-501.11
70
Jun 10, 2024
Routine
2 critical violations. 3 major violations. 11 minor violations. 6 corrected on site.
View 16 violations
Medicines stored or used improperly
(corrected on site)
Inspector notes: Employees' medicines were not stored to prevent the contamination of food, equipment, or utensils.
7-207.11
Raw and ready-to-eat foods not properly separated
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 arrranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
Person in charge not controlling unsafe operations
Inspector notes: Establishment is lacking an allergen statement.
2-103.11
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Pork, egg rolls and dumplings 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
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by droppings throughout kitchen. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
Physical facilities not cleaned at required frequency
Inspector notes: The floors throughout the facility have an accumulation of rodent droppings. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
No designated area for employee eating or drinking
(corrected on site)
Inspector notes: Employees' clothing or other personal belongings were observed stored throughout food preparation area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-403.11
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back, 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
Food stored improperly or exposed to contamination
Inspector notes: Oil was observed stored on the floor in the kitchen. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of pork. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Tongs were observed stored in stagnant water between uses.
3-304.12
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the kitchen area (dirty shelf).
4-903.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: Glass door on refrigerator in front was not in good repair, observed crack and was being held together with tape.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris. 1. Walk-In Cooler (shelving) 2. Wok station 3. Shelving throughout kitchen 4. Mop sink (black residue) 5. Prep sink
4-602.13
In-use utensils: properly stored
Inspector notes: The dumpster area has an accumulation of litter, leaf litter, and debris. The dumpster area must be maintained clean to prevent harborage for pests.
5-501.115
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed throughout establishment. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
32
Frequently Asked Questions
When was New Hong Kong Kitchen last inspected?
The most recent health inspection at New Hong Kong Kitchen on file is from Aug 14, 2025. The public record contains three inspections in total.
How does New Hong Kong Kitchen compare to other restaurants in Providence?
New Hong Kong Kitchen most recently scored 41 out of 100, which is lower than the Providence average of 80.
Has New Hong Kong Kitchen's inspection record improved over time?
No. Recent inspections at New Hong Kong Kitchen have flagged more violations than earlier ones, ticking from about 10 per visit to around 12 more recently.
What does a high risk rating mean?
A high risk rating at New Hong Kong Kitchen 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.
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