HONG KONG RESTAURANT OF PALM BAY INC

Name: HONG KONG RESTAURANT OF PALM BAY INC
Address: 5270 BABCOCK ST NE STE 35, PALM BAY, FL, 32905, US
Rating: 75.5

5270 BABCOCK ST NE STE 35, PALM BAY, FL 32905

License #1506158

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

75.5 Grade C / 100

Mixed Health Record

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Quick take

HONG KONG RESTAURANT OF PALM BAY INC in PALM BAY currently holds an InspectFL Health Score of 75.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on January 9, 2026. Across those visits, inspectors documented 53 total violations — 12 critical, 7 major, 34 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 9, 2026 shows 4 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

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.

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•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: Call Back - Complied
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chest freezer has soiled gasket. Make table has soiled gaskets. Glass reach in freezer has soiled gaskets. Walk in cooler soiled gaskets. Vent hood covers soiled with grease. Large white reach in freezer soiled gaskets. Small stainless reach in cooler soiled gaskets.
[14-11-5] Equipment in poor repair. Small stainless reach in cooler has torn gaskets. Large white reach in freezer door being held closed with soy sauce bucket.
[14-74-7] Cooked beef 39f cold holding, cooked chicken 39f cold holding, cooked shrimp 39f cold holding, raw shrimp 40f cold holding, raw beef 40f cold holding, raw chicken 40f cold holding. Operator is icing lower unit to ensure foods are 41f or less.
[14-71-4] Duct tape used to repair nonfood-contact surface. Used to repair gaskets on reach in freezer upright white in back. Chest freezer gasket repaired with duct tape.

Disposition: Administrative complaint recommended
[14-05-4] Cardboard used to line food-contact shelves. Using old card board to catch fryer grease more than one day.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Two wet cloths used to clean surfaces not stored in sanitizer buckets.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chest freezer has soiled gasket. Make table has soiled gaskets. Glass reach in freezer has soiled gaskets. Walk in cooler soiled gaskets. Vent hood covers soiled with grease. Large white reach in freezer soiled gaskets. Small stainless reach in cooler soiled gaskets.
[25-32-4] Reuse of single-service or single-use articles. Using chicken boxes to hold brown paper bags.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. No closure on bathroom door.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Standing water on floor behind make table.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above make table.
[41-07-4] Container of medicine improperly stored. Medicine and Vaseline stored over make table.
[02D-01-5] Working containers of food removed from original container not identified by common name. Large sugar container not labeled.
[53B-11-4] Records/documents for required employee training appear to be falsified. Pulled card out of drawer and wrote employee in kitchens name without training.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on shelf at cook line knee level.
[29-11-4] Water leaking from pipe and/or faucet/handle. Hand wash sink in front leaking from p-trap.
[14-11-5] Equipment in poor repair. Small stainless reach in cooler has torn gaskets. Large white reach in freezer door being held closed with soy sauce bucket.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table ; cooked beef (54F - Cold Holding); cooked pork (50F - Cold Holding); raw chicken (50F - Cold Holding); raw shrimp (50F - Cold Holding); sprouts (50F - Cold Holding) Operator moved to walk in cooler, stayed all items moved less than one hour ago.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls used as scoops in sugar.
[31B-03-4] No soap provided at handwash sink. Rear handwashing sink had no soap.
[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. Large make table at 50f cold holding and has torn gaskets.
[14-71-4] Duct tape used to repair nonfood-contact surface. Used to repair gaskets on reach in freezer upright white in back. Chest freezer gasket repaired with duct tape.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. All products repackaged, raw chicken over beef and beef over pork.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Two door reach in freezer and large upright reach in freezer both have soiled bottom shelves with old food debris.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shelled eggs over ready to eat produce.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink has splitter with no vacuum breaker on hose side.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottles in back of kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Rear hand wash sink used as dump sink.
[08B-38-4] Food stored on floor. Oil stored on floor.

Disposition: Warning Issued
[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. Posted on wall but one employee working for two weeks has not signed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in dish washing area soiled with food debris. Reach in chest freezer soiled on top near dish washing area.
[25-32-4] Reuse of single-service or single-use articles. Chicken boxes and other cardboard being used for other purposes than single service. Through entire kitchen area of restaurant.
[31A-11-4] Handwash sink used for purposes other than handwashing. Rear hand wash sink with empty cans stored in it.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Scope stored in water at 90f.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken cooked (50F - Cold Holding); beef cooked (50F - Cold Holding); shrimp cooked (50F ) cold holding, in the center make table on prep line. See stop sale.
[41-07-4] Container of medicine improperly stored. Vaseline and medication stored above make table on cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled with debris.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Mushrooms over sauce in walk in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale. chicken cooked (50F - Cold Holding); beef cooked (50F - Cold Holding); shrimp cooked (50F - Cold Holding, in the center make table on prep line.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. On bathroom door.
[14-38-4] Food storage container/container lid cracked or broken. Cracked container on clean dish rack above triple sink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in reach in cooler. Raw Shelled eggs over produce and cooling cooked chicken in walk in.
[14-71-4] Duct tape used to repair nonfood-contact surface. Duct tape used to repair reach in coolers, reach in freezer and walk in cooler doors.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Raw chicken box used to hold wrapped cauliflower in walk in cooler.
[14-05-4] Cardboard used to line food-contact shelves. Throughout kitchen.
[08B-38-4] Food stored on floor. Containers of oil stored on floor under cook line. Containers of food on floor in walk in cooler.
[31B-03-4] No soap provided at handwash sink. No soap at rear hand was station.
[14-11-5] Equipment in poor repair. Make table in center of prep line not maintained 41 or less. All items were at 50f. Torn gaskets. Large white freezer in back of kitchen has a soy sauce bucket keeping door closed with bad gasket material.
[08B-60-4] Unpackaged food not protected from environmental sources of contamination during preparation. Containers in small stainless reach in freezer not covered.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw shrimp in reach in freezer with glass front.

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