HONG KONG RESTAURANT

Name: HONG KONG RESTAURANT
Address: 128 W FLETCHER AVE, TAMPA, FL, 336123411, US
Rating: 53.1

128 W FLETCHER AVE, TAMPA, FL 336123411

License #3913039

🥡 Chinese ℹ️

53.1 Grade F / 100

Failing Health Score

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Latest inspection

April 28, 2026 · 10 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

HONG KONG RESTAURANT in TAMPA currently holds an InspectFL Health Score of 53.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 28, 2026. Across those visits, inspectors documented 54 total violations — 15 critical, 15 major, 24 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on April 28, 2026 shows 10 observation rows: 2 critical, 3 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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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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Community reaction

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Community pulse

Would you eat here?

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

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored in food preparation tables in back kitchen area.
[08B-38-4] Food stored on floor. Broccoli stored on floor in back kitchen area. Employee removed broccoli from floor.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet cloth stored underneath cutting board on food preparation table in back kitchen area. Owner removed cloth and placed in sanitation bucket.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Broccoli not washed before preparation.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop stored inside mop bucket in mop sink.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handle cash then started cutting broccoli without washing hands. Spoke with operator about proper handwashing techniques. Employee washed hands.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw beef stored overtop unwashed broccoli inside walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Blue cutting boards next to refrigerator on cooks line has stains and is no longer cleanable.
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. No sanitizer of any kind available owner went and purchased proper sanitizer.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken cooked and held longer then 24 hours has no date markings underneath reach in cooler on cooks line.

Disposition: Warning Issued
[12B-01-4] Employee eating while preparing food. Employee in back kitchen. Discussed with employee to eat in break area or in dining room.
[14-13-4] Food-contact surface not smooth and easily cleanable. White cutting board on cooks line.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour bin under cann storage shelve
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed non food contact surfaces sanitizer for laundry management went to store to buy correct sanitizer. Observed correct food contact surface chlorine
[35A-02-7] Live, small flying insects found 1 live fly landed on trash can.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Cook chicken sitting in wax cardboard boxes during cooling process. Manager removed chicken onto a sheet tray.
[08A-04-5] Raw animal food stored over or with unwashed produce.raw beef over fruits walk In cooler. Employee removed to proper storage
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in walk in cooler. Employee removed to proper storage
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink discussed with manager the importance of using the hand washing sink.
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen area employee restocked

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Scoop with no handle in rice. Operator removed at time of inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table.
[08B-38-4] Food stored on floor. Sauce on floor.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked chicken in walk in cooler.
[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 beef in reach in freezer, operator removed beef at time of inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 53 F on counter, employee placed in walk in cooler at time of inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Broccoli 70 F on counter.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced paper towels at time of inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in walk in cooler not date marked.
[53B-11-4] Records/documents for required employee training appear to be falsified. Dates changed on food handler certifications.