FIRST HONG KONG CAFE
117 SE 2 STREET, Miami FL 33131
Last inspected Oct 10, 2025 · 8 visits since September 2023
DEC 23
OCT 24
MAR 25
SEP 25
OCT 25
— STEADY
5 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. 10-1-2025
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,040
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2018014937 | Mar 20, 2018 | Jul 24, 2018 | $720 |
| 1--2015012441 | Feb 5, 2015 | May 28, 2015 | $320 |
Inspection history
8 visits, newest first
Oct 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
What the inspector wrote — 12 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Operating with an expired Division of Hotels and Restaurants license. 10-1-2025
No paper towels or mechanical hand drying device provided at handwash sink.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Show the remaining 8 findings ▾
Accumulation of debris in three-compartment sink.
Accumulation of debris on exterior of warewashing machine.
Clean equipment/utensils not stored at least 6 inches above the floor.
Cutting board has cut marks and is no longer cleanable.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen Shelves next to dish washer.
Soiled dry wiping cloth in use.
Stored food not covered. Observed cooked foods not covered inside kitchen RIC.
Oct 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Sep 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 1 high priority.
1 High priority5 Intermediate13 Basic
Show 19 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen cook touching soiled clothing then engaging in food preparation.
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.
Food thermometer(s) not calibrated according to manufacturer's specifications.
Handwash sink used for purposes other than handwashing. Observed Cardboard boxes, kitchen utensils, inside employee handwashing sink.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees Personal phones and bags around food preparation area.
Floor soiled/has accumulation of debris. Underneath all kitchen equipment.
In-use wet wiping cloth/towel used under cutting board.
No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen coolers throughout.
Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers throughout,
Stored food not covered. Observed most cooked foods inside reach in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen cook line and kitchen area.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Apr 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate2 Basic
Show 7 findings ▾
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.
No probe thermometer provided to measure temperature of food products.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
No Heimlich maneuver/choking sign posted.
Reach-in cooler shelves with rust that has pitted the surface.
- From initial inspection : No child labor law poster. For reporting purposes only.
Mar 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded.
0 High priority7 Intermediate12 Basic
Show 20 findings ▾
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.
Food thermometer(s) not calibrated according to manufacturer's specifications.
No probe thermometer provided to measure temperature of food products.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All food handlers training are expired for every employee.
Accumulation of debris inside warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Floor soiled/has accumulation of debris. Excessive grease under kitchen fryers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all food shelves sold throughout.
Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers.
Reach-in cooler shelves with rust that has pitted the surface.
Soiled dry wiping cloth in use.
Stored food not covered. Observed cooked rice not covered inside kitchen reach in cooler.
Wet mop not stored in a manner to allow the mop to dry.
No child labor law poster. For reporting purposes only.
Oct 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate14 Basic
Show 20 findings ▾
Operating with an expired Division of Hotels and Restaurants license. confirmation coming to 47247330240
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork at 49 f and shrimp 48 f inside kitchen coolers. cook placed bags of ice on the product.
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.
Food thermometer(s) not calibrated according to manufacturer's specifications.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of debris in three-compartment sink.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Floor soiled/has accumulation of debris. Cooking area.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled kitchen shelves throughout.
Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers throughout.
Stored food not covered. Observed cook rice inside cooler not covered.
Wall soiled with accumulated grease, food debris, and/or dust. Clean kitchen wall throughout.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Dec 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate14 Basic
Show 19 findings ▾
Nonfood-grade bags used in direct contact with food. Observed nonfood grade bags in contact with Frozen food inside or reach in freezers.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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.
No probe thermometer provided to measure temperature of food products.
Accumulation of debris in three-compartment sink.
Accumulation of debris inside warewashing machine.
Cleaned and sanitized equipment or utensils not properly stored.
Cutting board has cut marks and is no longer cleanable.
Food stored on floor. Observed bags of onions on kitchen floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen coolers throughout. The
Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers.
Reach-in cooler shelves with rust that has pitted the surface. Most kitchen coolers throughout.
Sanitizing solution for wiping cloths not free of food debris and visible soil.
Soiled dry wiping cloth in use.
Stored food not covered. Observed cooked food not covered inside most Reaching coolers.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Sep 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate12 Basic
Show 16 findings ▾
Nonfood-grade bags used in direct contact with food. Observed Frozen raw food in contact with nonfood grade bags in Freezer.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
No probe thermometer provided to measure temperature of food products.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Cleaned and sanitized equipment or utensils not properly stored.
Floor soiled/has accumulation of debris. Throughout kitchen area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all kitchen shelves soiled throughout.
Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers.
Stored food not covered. Most cooked food inside Reach in freezer.
Time/temperature control for safety food thawed in an improper manner. Observed Frozen shrimp being thawed in room temperature,
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.