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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
HONG KONG RESTAURANT in TAMPA currently holds an InspectFL Health Score of 73 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 31, 2026. Across those visits, inspectors documented 15 total violations — 5 critical, 2 major, 8 minor.
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What stands out in this inspection history
The latest inspection on July 31, 2026 shows 15 observation rows: 5 critical, 2 major, and 8 minor.
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What do locals think?
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Would you eat here?
HONG KONG RESTAURANT has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Administrative complaint recommended
- [08B-38-4] Food stored on floor. Two containers of cooking oil stored on kitchen floor. Employee relocated all oil to an approved location at time of inspection.
- [08B-12-5] Stored food not covered. Multiple food items inside walking cooler are not covered. Cooked chicken, cooked shrimp, cut cabbage, raw wings, containers of sauces, cut broccoli, and cut carrots. Discussed with manager.
- [08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen ground pork stored over raw frozen pork ribs inside upright reach in freezer adjacent to walk-in cooler. Manager relocated raw items to an approved location at time of inspection.
- [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 marking for cooked yellow rice on front line cook. Employee added a time during time of Inspection.
- [08B-27-4] Food placed in soiled container/equipment. Cooked chicken wings and cooked chicken stored inside a reused cardboard box for shipping raw chicken. Discussed with employee to not reuse soiled containers used for storing raw meats. Employee reheated all cooked chicken: fried chicken wings 185°F, fried chicken 215°F at time of inspection.
- [14-71-4] Duct tape used to repair nonfood-contact surface. Located on the lid of two reach in chest freezers.
- [14-01-5] Bowl or other container with no handle used to dispense food. Handleless containers use as a scoop in soy sauce bucket near front line cook.
- [12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed one employee washing hands at the three compartment sink. Discussed with employee to wash hands only a designated hand washing sinks.
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal beverage is stored on kitchen prep table adjacent to three compartment sink. Employee relocated drinks to an improve location at time of inspection.
- [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 frozen chicken stored over raw frozen shrimp and frozen beef inside upright reach in freezers next to reach in chest freezer.
- [13-03-4] Employee with no hair restraint while engaging in food preparation. Observed three employees at front line cook without hair restraint. Discussed with manager. Employees wore hair restraint at time of inspection.
- [08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed an employee cutting unwashed onions at front line cook. Discussed with employee to wash all dirty produce before cutting.
- [12B-01-4] Employee eating while preparing food. Observed one employee chewing food at the front line cook while packaging food. Discussed with manager.
- [14-31-5] Nonfood-grade bags used in direct contact with food. Crab Rangoon stored inside a shopping bag on front line reach in freezer. Two bags of frozen wontons and raw frozen meat stored inside a shopping bag in reach in freezer adjacent to walk-in cooler
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment are soiled.
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