NEW HONG KONG LARGO INC

Name: NEW HONG KONG LARGO INC
Address: 10801 STARKEY RD STE 5, LARGO, FL, 33777, US
Rating: 20.9

10801 STARKEY RD STE 5, LARGO, FL 33777

License #6215022

🥡 Chinese ℹ️

20.9 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 25, 2026 · 17 findings · 1 critical

Routine - Food

View inspection data

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.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

NEW HONG KONG LARGO INC in LARGO currently holds an InspectFL Health Score of 20.9 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 September 25, 2026. Across those visits, inspectors documented 119 total violations — 9 critical, 5 major, 105 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ 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 September 25, 2026 shows 17 observation rows: 1 critical, 1 major, and 15 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

119

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

NEW HONG KONG LARGO INC 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.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket on floor under triple sink 200+ppm, staff diluted to 100ppm
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Under triple sink
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on prep cooler
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Clean knives stored on soiled wood knives rack (wall mounted)
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen
[36-73-4] Floor soiled/has accumulation of debris. Accumulation of grease under fryers
[08B-38-4] Food stored on floor. Bag of carrots on floor in walk in cooler Exterior
[08B-12-5] Stored food not covered. Multiple containers of cooked chicken uncovered in walk in cooler Exterior
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Chest freezer containing unpackaged food in dining room not secured
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on prep table, staff removed
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line next to fryers - tempura chicken (75F - Cold Holding), per staff held less than 4 hours, moved to cooler
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Freezer door handles heavily soiled
[25-32-4] Reuse of single-service or single-use articles. Shell egg trays reused on cook line Metal sauce containers reused as scoops in storage bins
[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 on prep table, staff removed

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
[14-45-4] Cardboard used to line nonfood-contact shelves. Shelves across from cook line lined with cardboard
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between cooler and prep table on cook 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. Scoop handle in flour bin
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Accumulation of grease on gas lines behind wok station
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[25-32-4] Reuse of single-service or single-use articles. Metal sauce containers reused as scoops in rice bins
[08B-12-5] Stored food not covered. Prepped broccoli uncovered in walk in cooler
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Unsecured chest freezer contains unpackaged food in dining area
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor under triple sink
[14-31-5] Nonfood-grade bags used in direct contact with food. Food stored in plastic to go bags in freezer
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over carrots in walk in cooler
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees in kitchen with no proof of training

Disposition: Met Inspection Standards
[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. Scoop handle in flour, cornstarch bins
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
[14-05-4] Cardboard used to line food-contact shelves. Shelves in freezer
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cook line
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open soda can on prep table next to raw chicken, removed
[08B-38-4] Food stored on floor. Bag of carrots on floor in walk in cooler, move to shelf
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters spiled
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[25-32-4] Reuse of single-service or single-use articles. Metal sauce can used as scoop in storage bins Shell egg trays reused on cook line
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing in standing water next to 3 comp, discussed proper methods with staff
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Chest freezer containing unpackaged food in dining area unsecured
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Next to triple sink
[14-31-5] Nonfood-grade bags used in direct contact with food. Cooked food in to go bags in freezer
[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. Unpackaged raw chicken over unpackaged raw beef in freezer, order corrected

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food.plastic bowl in cornstarch bin
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
[14-45-4] Cardboard used to line nonfood-contact shelves. Shelves above coolers on cook line
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table, removed
[08B-38-4] Food stored on floor. Plastic tubs of sauce on floor in walk-in cooler
[14-69-4] Ice buildup in reach-in freezer
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between cooler and prep table on cook 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. Scoop handle in flour bin
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters soiled Accumulation of grease on sides of fryers
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[25-32-4] Reuse of single-service or single-use articles. Shell egg trays reused on cook line
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor next to triple sink
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Unsecured chest freezer containing unpackaged food in dining room
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, staff diluted, 100ppm
[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. Unpackaged raw chicken over unpackaged raw beef in reach in freezer

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Metal and plastic bowls in flour, corn starch bins
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
[14-05-4] Cardboard used to line food-contact shelves. Interior of reach in freezer shelves lined with cardboard
[14-45-4] Cardboard used to line nonfood-contact shelves. On shelf above steam table
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Clean knives stored on soiled wood wall mounted next to triple sink
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food on top shelf in walk-in cooler
[08B-37-4] Food stored in a prohibited area. Can beverages stored in guest seating area
[14-69-4] Ice buildup in reach-in freezer
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife in between cooler and prep table
[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. Scoop handle in flour bin
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Accumulation of grease on sides of fryers
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Staff observed peeling onions without prior washing first
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[25-32-4] Reuse of single-service or single-use articles. Shell egg trays reused on cook line Metal soy sauce cans used as scoop in rice bins
[25-06-4] Single-service articles not stored inverted or protected from contamination. Plastic bin at customer counter containing single service forks/spoons not inverted to prevent cross contamination
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Chest freezer containing unpackaged food in guest seat in area.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor under triple sink
[14-06-4] Wood food-contact surface not properly sealed. Unsealed wood shelves in dry storage area
[02D-01-5] Working containers of food removed from original container not identified by common name. Bins contain in white powders in dry storage not labeled
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Surface of wok station soiled

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Handleless scoops in flour and rice bins
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
[14-45-4] Cardboard used to line nonfood-contact shelves. Above steam table
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Clean knives stored on soiled wood knife rack next to triple sink
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Clean pots stored on top of shell egg trays under cook line
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[08B-37-4] Food stored in a prohibited area. Canned soda and bottles water stored in dining room
[08B-38-4] Food stored on floor. Cooking on floor on cook line Carrots on floor in walk-in cooler
[14-69-4] Ice buildup in reach-in freezer
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between coolers on cook 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. Scoop handle in flour bin
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
[25-32-4] Reuse of single-service or single-use articles. Plastic beverage container modified for use as scoop. Metal hoisin sauce can used as scoop in rice bin.
[08B-12-5] Stored food not covered. Multiple items in walk-in cooler
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area.chest freezer with unpackaged food Im dining room
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[02D-01-5] Working containers of food removed from original container not identified by common name. Multiple bins of white powder on storage racks not labeled
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Staff observed washing equipment in triple sink without using sanitizer. Discussed proper procedures with staff
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef and chicken over Krab in reach in freezer
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over produce in walk-in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Egg rolls in reach in freezer