HONG KONG RESTAURANT

Name: HONG KONG RESTAURANT
Address: 3328 NE 7 ST, HOMESTEAD, FL, 33033, US
Rating: 45.5

3328 NE 7 ST, HOMESTEAD, FL 33033

License #2336367

🥡 Chinese ℹ️

45.5 Grade F / 100

Failing Health Score

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Latest inspection

March 4, 2026 · 12 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

HONG KONG RESTAURANT in HOMESTEAD currently holds an InspectFL Health Score of 45.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on March 4, 2026. Across those visits, inspectors documented 107 total violations — 11 critical, 14 major, 82 minor.

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Record snapshot

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The latest inspection on March 4, 2026 shows 12 observation rows: 2 critical, 0 major, and 10 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

107

Coverage note

Inspector notes linked where available

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HONG KONG RESTAURANT has a rough inspection history. Would you risk it?

F record

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*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: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed on rice container across walk in cooler. Operator removed during inspection.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed clean blades stored on floor across 3 compartment sink, operator stored properly during inspection.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to establishment food inside reach in cooler at cook line across white freezer, operator removed during inspection.
[08B-38-4] Food stored on floor. Observed raw marinated chicken container stored on floor at walk in cooler, operator stored properly during inspection.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between reach in cooler and preparation table at cook line, operator removed and placed at dishwashing area.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on cut onions container at walk in cooler, operator removed during inspection.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[33-16-4] Open dumpster lid.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal water bottle inside reach in cooler at cook line, operator removed during inspection.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed flour container not identified with common name at dry storage area. Employee labeled during inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cut vegetables on shelves at walk in cooler. Operator stored properly during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (46F - Cold Holding); cooked shrimp (47F - Cold Holding) in reach in cooler at cook line, as per operator less than 2 hours, operator moved food containers to walk in cooler.

Disposition: Met Inspection Standards
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observe on screen back door.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observe under woks at cook line. Observe under 3 compartment sink, also under oven and rice maker at preparation area.
[08B-38-4] Food stored on floor. Observe cut raw onions container stored on walk in cooler floor. Employee stored properly.
[06-06-5] Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observe raw pork ribs at 49° F. inside 3 compartment sink, as per operator less than 1 hour, operator moved raw pork ribs packages to walk in cooler.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Employee removed towel.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe soiled gaskets on unit by front counter.
[33-16-4] Open dumpster lid.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observe on both units at cook line.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observe raw ground pork (frozen) on preparation table, employee moved food to walk in cooler floor.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observe at cook line and on preparation table.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw pork stored above cooked noodles container on shelves at walk in cooler, employee stored food properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe cooked pork (48F - Cold Holding); cooked chicken (47F - Cold Holding) at cook line, as per operator less than 2 hours, operator add ice bags to containers .
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observe employee washing their hands on 3 compartment sink. Coached employee on correct procedures.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled white cutting board at cook line.
[41-17-4] Spray bottle containing toxic substance not labeled. Observe degreaser spray bottle not labeled with common name by cook line.

Disposition: Warning Issued
[33-11-4] Missing drain plug at dumpster.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed on the cooked crispy chicken container at the walk in cooler.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed soiled residue on the door handle to the walk in freezer.
[14-45-4] Cardboard used to line nonfood-contact shelves. Observed soiled with grease accumulation next to the fryer.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed multiple personal bottles of juice stored in the reach in cooler next to the fryer.
[14-11-5] Equipment in poor repair. Observed broken gaskets at the reach in cooler across from the cook line.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed tiles behind the three compartment sink soiled.
[08B-38-4] Food stored on floor. Observed bag of raw onions stored on the floor by the back door. Operator moved the onions to a shelf. Also observed two cases of food on the floor in the walk in freezer. Also observed a container of oil stored on the floor at the cook line.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease accumulation on the hood at the cook line.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed a scoop handle touching cooked chicken container in the walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets of the door to the walk in freezer. Also observed preparation table by walk in freezer soiled with food debris. Also observed accumulation of dust on the fan covers in the walk in cooler. Observed all gaskets to the reach in coolers across from cook line soiled. Operator began cleaning the table.
[33-16-4] Open dumpster lid.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal bottle of water in the reach in cooler across from the cook line. Operator removed the bottle of water.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed grease build up in the reach in cooler across from the cook line.
[08B-12-5] Stored food not covered. Observed several containers of food not covered in the walk in cooler. Operator began covering the containers during the inspection.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed a container a raw chicken (frozen) by the three compartment sink. Operator moved the chicken to another container and set it under running water during the inspection.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust on the shelves in the walk in cooler.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed a pipe leaking underneath the three compartment sink.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several WC at cook line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cut onions in the walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (52F - Cold Holding); cooked pork (50F - Cold Holding); cooked shrimp (48F - Cold Holding) in the reach in cooler near the walk in cooler entrance. As per operator less than 4 hours. Operator will move products to walk in cooler for rapid cooling.
[03C-90-4] Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Observed establishment conducting non-continuous cooking of chicken wings. Form was provided to the operator.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled rice containers in front for the three compartment sink. Also a soiled container containing cooked crispy chicken in the walk in cooler.
[31B-03-4] No soap provided at handwash sink. Observed no soap at handwashing sink across from the three compartment sink.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in marinade steak at cook line, Manager removed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks on preparation table. Employee removed.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[08B-38-4] Food stored on floor. Observed cooking oil container stored on floor at cook line.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[33-11-4] Missing drain plug at dumpster.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.
[33-16-4] Open dumpster lid.
[08B-12-5] Stored food not covered. Observed food containers not covered inside walk in cooler, Manager covered during inspection.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed pork ribs (frozen) inside 3 compartment sink, Manager turned on water.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on preparation table.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cut onions inside walk in cooler, Manager stored properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled rice warmer lid at cook line. Also observed soiled cutter blades.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired training for Chen Ling and Chen Jian.
[41-17-4] Spray bottle containing toxic substance not labeled.