NEW HONG KONG CHINESE FOOD

Name: NEW HONG KONG CHINESE FOOD
Address: 1303C SE 17 ST, FORT LAUDERDALE, FL, 33316, US
Rating: 89.4

1303C SE 17 ST, FORT LAUDERDALE, FL 33316

License #1620825

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

89.4 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

NEW HONG KONG CHINESE FOOD in FORT LAUDERDALE currently holds an InspectFL Health Score of 89.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 4, 2026. Across those visits, inspectors documented 14 total violations — 3 critical, 3 major, 8 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.

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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 4, 2026 shows 9 observation rows: 2 critical, 1 major, and 6 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
[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. Chicken wings, per employee on time at 1:00 pm, employee labeled.
[14-45-4] Cardboard used to line nonfood-contact shelves. -Under shelf , end of cook line, storage of sauces, employee removed card board. -under hood filters in cook line. Employee removed both.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Under 3 compartment sink floor, employee removed from floor.
[36-73-4] Floor soiled/has accumulation of debris. Under storage shelves inside walk in cooler. Substantial build up of old food residues.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop inside yellow bucket, employee removed.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Preparation area and dishwasher area, emailed signs to operator.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee used three compartment sink to wash hands, after instructed, employee washed hands in hand wash sink, next to three compartment sink.
[08B-38-4] Food stored on floor. Two gallons of soy sauce on floor inside walk in freezer. employee moved to shelves.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Two employees went into cook line to touched ready to eat chicken wings and dumplings, without washing hands, first. After instructed, both employees washed hands.

Community reaction

What do locals think?

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Community pulse