HONG KONG RESTAURANT

Name: HONG KONG RESTAURANT
Address: 7026 W WATERS AVE, TAMPA, FL, 33634, US
Rating: 79

7026 W WATERS AVE, TAMPA, FL 33634

License #3912354

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

79 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

HONG KONG RESTAURANT in TAMPA currently holds an InspectFL Health Score of 79 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 16, 2026. Across those visits, inspectors documented 28 total violations — 7 critical, 3 major, 18 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 16, 2026 shows 16 observation rows: 5 critical, 2 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.

Location + actions

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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
[14-31-5] Nonfood-grade bags used in direct contact with food. Frozen dumplings stored in a shopping bag in back kitchen freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler and reach and freezer gaskets are soiled. Interior of large reach and chest freezer are so soiled with black mold like substance.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 3 containers of fried chicken 80°F at 2:33 PM finished cooking at 12:00 PM placed on kitchen prep table. Cooled to 72°F at 3:09 PM. Employee placed inside reach in freezer for quick cooling.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food: raw meat, and ice cream stored inside reach in chest freezer by front service station. Manager removed personal food at time of inspection.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed one employee on front line cook without a hair restraint. Employee wore a hat at time of inspection.
[14-71-4] Duct tape used to repair nonfood-contact surface. Duct tape used to repair both doors on reach in chest freezers.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on front line cook soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Metal scrub stored inside handwashing sink at back kitchen next to barbecue oven.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen chicken stored over cooked frozen barbecue pork in back kitchen reach in freezer. Employee relocated raw chicken into an approved location at time of inspection.
[14-69-4] Ice buildup in large reach-in chest freezer.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Five personal beverages stored on kitchen prep table near front line.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on front line cook with cut marks.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for cooked yellow rice, prepared, broccoli and prepared Napa cabbage on front line cook. Manager added time marking to all items at time of inspection.
[08B-38-4] Food stored on floor. Three containers of soy sauce, and one jug of oil stored on kitchen floor. Employee relocated one container of soy sauce off floor at time of inspection.
[14-01-5] Bowl or other container with no handle used to dispense food. Take out soup container use as a ladle for soy sauce. Located between back kitchen hand washing sink and barbecue oven.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washed hands for less than five seconds at back kitchen hand washing sink next to barbecue oven. Discussed the proper hand washing with employee. Employee, we washed hands properly at time of inspection.

Community reaction

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Community pulse