Hong Kong City Buffet
Last inspected: Oct 31, 2025
74
Score
Hong Kong City Buffet, located at 9525 Southwest Fwy in Houston, TX, underwent a moderate risk inspection on October 31, 2025, with a score of 74. The inspection identified six minor violations, including issues with cross-contamination prevention, proper temperature control for time/temperature controlled for safety foods, and the availability of dispensing utensils. This most recent inspection aligns with the facility's historical pattern of medium-risk assessments across five previous inspections.
5
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Oct 31, 2025
Complaint (003)
6 minor violations.
74
Jul 29, 2025
Reinspection (002)
4 minor violations. 1 corrected on site.
82
Apr 3, 2025
Routine Inspection (001)
10 minor violations. 3 corrected on site.
61
Jul 26, 2024
Complaint (003)
No violations found.
100
Mar 14, 2024
Routine Inspection (001)
6 minor violations.
74
Violations — Oct 31, 2025 Inspection
Cross contamination. except as specified in subitem c of this item, food not protected from cross contamination by separating raw animal foods during storage, preparation, holding and display from: raw ready to eat foods including other raw animal food such as fish for sushi or molluscan shellfish or other raw ready to eat food such as vegetables; cooked ready to eat foods. frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready to eat food.
20-21.02(b)(01)
Time/temperature controlled for safety (tcs) food. except when time is used as a public health control as specified in section 20-21.02(a)(02) of this code, time/temperature controlled for safety (tcs) food shall be kept at an internal temperature of 41°f (05°c) or below or at a temperature of 135°f (57°c) or above during display and service, except that roasts cooked to a temperature and for a time specified in table 20-21.04-3 of this code or reheated as specified in table 20-21.04-01 of this code may be held for service at a temperature of 130°f (54°c) or above
20-21.05(a)
Dispensing utensils. no suitable dispensing utensils provided for employees / consumers during pauses in food preparation / dispensing.
20-21.05(f)
Materials; general. single-service and single-use articles not made from clean, sanitary, safe materials. materials that are used in the construction of utensils and food-contact surfaces of equipment and single-service and single-use articles allowing the migration of deleterious substances, or imparting odors, color, or taste to, or contributing to the contamination of food under normal use conditions.
20-21.10(a)
Removing dead or trapped birds / insects / rodents / other pests. dead or trapped birds / insects / rodents / other pests not removed from control devices and the premises at a frequency that prevents the accumulation or attraction of pests and minimizes exposure to decomposing remains.
20-21.21(d)
Presence and use, restrictions, conditions of use. using pesticides that have not been properly registered and approved by appropriate governmental authorities for the purpose of maintaining food service establishments in a sanitary condition.
20-21.27(a)(02)
Substantial (Critical)
Serious (Major)
General (Minor)
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