HONG KONG ALLEY KITCHEN

Name: HONG KONG ALLEY KITCHEN
Address: 10663 E COLONIAL DRIVE, ORLANDO, FL, 32817, US
Rating: 85.7

10663 E COLONIAL DRIVE, ORLANDO, FL 32817

License #5809305

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

85.7 Grade B / 100

Solid Health Score

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Quick take

HONG KONG ALLEY KITCHEN in ORLANDO currently holds an InspectFL Health Score of 85.7 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 7, 2026. Across those visits, inspectors documented 31 total violations — 4 critical, 5 major, 22 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 7, 2026 shows 11 observation rows: 1 critical, 1 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[14-01-5] Bowl or other container with no handle used to dispense food. Plate use to scoop white rice , removed
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Pork been thawed at room temperature
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some of the cooks , the dishwasher, a server
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting on clean cups located one inside other in dish area. Cups separated
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breaded chicken left in cook line for 45 minutes with temperature of 70F Shredded cabbage 68F , inspector asked employee to place in cooler.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch a bracelet
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Some Hood filters debris
[25-32-4] Reuse of single-service or single-use articles. Re using boxes ., removed
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Clean spoons, forks located on dish area.

Disposition: Warning Issued
[31B-03-4] No soap provided at handwash sink by three compartment sink.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on make table in cook line.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer on talk cooler reading 42F degrees while probe thermometer was reading 57F
[08B-47-4] Food not stored at least 6 inches off of the floor. Raw pork belly stored on walk in cooler floor Raw chicken on walk in cooler floor
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu 47 , cooked vegetables 45F ,sprouts 46F , raw pork 46F, Raw chicken 46F, raw beef 46F , milk 51F , all kept for less than 4 hrs . Items moved to walk in cooler. Potstickers 51F kept on talk reach in cooler for 4 hrs . Raw pork stored across from woks with temperature of 50F, fish 49F, Raw chicken 48F, raw beef 48F, Raw shrimp 48F, kept for less than 4 hrs , operator placed ice on top.
[36-36-4] Ceiling tile missing. Ceiling tile missing in ladies bathroom.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw duck over soy sauce in walk in cooler .
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Potstickers 51F kept on talk reach in cooler for 4 hrs .
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Cooked chicken, pork and shrimp been thawed at room temperature.
[25-32-4] Reuse of single-service or single-use articles. Operator refusing boxes of raw chicken to stored cook chicken and cabbage. Cabbage must be cooked up to 165F
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Water damage on ceiling tiles at ladies bathroom Leak from ceiling in ladies bathroom
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in cook line
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler across from fryers 56F Tall reach in cooler with two door glass 57F Reach in cooler across from woks 48F
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on chest freezer.

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