HONG KONG ALLEY KITCHEN
10663 E COLONIAL DRIVE, Orlando FL 32817 · 407-382-0805
Last inspected Aug 12, 2026 · 9 visits since September 2023
JUL 24
JAN 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Live, small flying insects found. 1 live flying insect on dish area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023017725 | Jan 9, 2023 | Apr 18, 2023 | $800 |
| 4--2021041019 | Aug 16, 2021 | Oct 6, 2021 | $400 |
| 4--2019001575 | Oct 22, 2018 | Feb 1, 2019 | $1,600 |
Inspection history
9 visits, newest first
Aug 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority3 Intermediate7 Basic
What the inspector wrote — 13 findingsThe state's own report →
Live, small flying insects found. 1 live flying insect on dish area
Raw animal food stored over/not properly separated from ready-to-eat food. Raw duck stored over brown sauce in walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw pork in walk in cooler. Operator properly stored
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Show the remaining 9 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No training provided for any employees
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.
Employee with soiled clothing. Employee preparing food orders while wearing a watch.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Raw pork and plastic container with bags of food stored on floor. Employee picked up. Corrected On-SiteCorrected On-SiteWarning**
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Reach-in cooler interior/shelves have accumulation of soil residues. Debris on shelves on tall reach in cooler in cook line
Reuse of single-service or single-use articles. Cabbage, diced peppers and onions, cooked chicken stored on single use boxes. Employee removed. Corrected On-SiteCorrected On-SiteRepeat ViolationWarning**
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jan 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breaded chicken left in cook line for 45 minutes with temperature of 70F Shredded cabbage 68F, inspector asked employee to place in cooler. Corrective Action TakenCorrective Action TakenRepeat Violation**
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some of the cooks, the dishwasher, a server
Bowl or other container with no handle used to dispense food. Plate use to scoop white rice, removed Corrected On-SiteCorrected On-Site**
Cutting board has cut marks and is no longer cleanable.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch a bracelet
Equipment and utensils not properly air-dried - wet nesting. Wet nesting on clean cups located one inside other in dish area. Cups separated Corrected On-SiteCorrected On-Site**
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Some Hood filters debris
Reuse of single-service or single-use articles. Re using boxes., removed Repeat ViolationCorrected On-SiteRepeat Violation**
Silverware/utensils stored upright with the food-contact surface up. Clean spoons, forks located on dish area.
Time/temperature control for safety food thawed in an improper manner. Pork been thawed at room temperature
Wet wiping cloth not stored in sanitizing solution between uses.
Aug 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer on talk cooler reading 42F degrees while probe thermometer was reading 57F
Cutting board has cut marks and is no longer cleanable. Cutting board on make table in cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on chest freezer.
Reuse of single-service or single-use articles. Operator refusing boxes of raw chicken to stored cook chicken and cabbage. Cabbage must be cooked up to 165F
Aug 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority3 Intermediate10 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw duck over soy sauce in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Potstickers 51F kept on talk reach in cooler for 4 hrs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu 47, cooked vegetables 45F,sprouts 46F, raw pork 46F, Raw chicken 46F, raw beef 46F, milk 51F, all kept for less than 4 hrs. Items moved to walk in cooler. Potstickers 51F kept on talk reach in cooler for 4 hrs. Raw pork stored across from woks with temperature of 50F, fish 49F, Raw chicken 48F, raw beef 48F, Raw shrimp 48F, kept for less than 4 hrs, operator placed ice on top.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer on talk cooler reading 42F degrees while probe thermometer was reading 57F
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No soap provided at handwash sink by three compartment sink.
Ceiling tile missing. Ceiling tile missing in ladies bathroom.
Ceiling/ceiling tile shows damage or is in disrepair. Water damage on ceiling tiles at ladies bathroom Leak from ceiling in ladies bathroom
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler across from fryers 56F Tall reach in cooler with two door glass 57F Reach in cooler across from woks 48F
Cutting board has cut marks and is no longer cleanable. Cutting board on make table in cook line.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Food not stored at least 6 inches off of the floor. Raw pork belly stored on walk in cooler floor Raw chicken on walk in cooler floor
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on chest freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in cook line
Reuse of single-service or single-use articles. Operator refusing boxes of raw chicken to stored cook chicken and cabbage. Cabbage must be cooked up to 165F
Time/temperature control for safety food thawed in an improper manner. Cooked chicken, pork and shrimp been thawed at room temperature.
Jan 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw scallops and raw pork stored over cooked chicken in walk in freezer.
Raw animal food stored over or with unwashed produce. Raw chicken stored over sprouts in reach in cooler across from burners.
Handwash sink used for purposes other than handwashing. Items inside hand sink located by three bay 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. No proof for some employees.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer with - 20 degrees.
Accumulation of debris inside warewashing machine.
Cutting board has cut marks and is no longer cleanable. Two small white cutting boards kept in prep table by three bay sink.
Dead roaches on premises. 2 dead riches on floor by chest freezer located in back of kitchen by rack in where cans are kept. 1 dead roach on floor by hand sink located close to dish area. 4 dead roaches in back of reach in cooler, cooler close to sink located by dish area. Total= 7 dead roaches
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.Per operator machine out of service at this time.
Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers in cook line have debris.
Time/temperature control for safety food thawed in an improper manner. Raw chicken been thawed in standing water.
Jul 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler and reach in cooler shelves have debris.
Reuse of single-service or single-use articles. Operator reusing chicken boxes to place washed broccoli, peeper. Vegetables must be cooked up to 165F.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jul 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority5 Intermediate7 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat noodles in tall reach in cooler in cook line
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 in same container as raw scallops and fish in chest freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp and cooked pork kept in tall white reach in cooler for less than 4 hrs with temperature of 49F
Employee dumping mop water in the three-compartment sink / food preparation sink. And was cleaning mop bucket in three compartment sink. Sink must be rinsed and sanitized prior to using it.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.
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. For new employee
No soap provided at handwash sink. No soap in main hand sink located in men's bathroom
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.
Bowl or other container with no handle used to dispense food. Bowl use to scoop black pepper and sugar
Food stored on floor. Soda cans and water bottles stored on floor at dry storage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.
Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in kitchen by three bay sink
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler and reach in cooler shelves have debris.
Reuse of single-service or single-use articles. Operator reusing chicken boxes to place washed broccoli, peeper. Vegetables must be cooked up to 165F.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Dec 27, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat sauces in walk in cooler. Raw cracked eggs stored over rice on reach in coolerCorrected On-SiteCorrected On-Site**
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken, beef and shrimp stored in same pan in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pre cooked duck kept hanging by exit door with temperature of 63F Ask employee to place in cooler.
Handwash sink used for purposes other than handwashing.Bags stored inside hand sink by three bay sink.
No paper towels or mechanical hand drying device provided at handwash sink.No paper towels on sink by dish machine.
Partially cooked raw animal food is not separated from ready-to-eat food.Partially cooked duck stored over ready to eat sauces in walk in cooler.
Spray bottle containing toxic substance not labeled.Degreaser bottle kept on dish area with no name.
Employee eating in a food preparation or other restricted area.Employee eating on table that bread was been prepared.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters.
Reach-in cooler interior/shelves have accumulation of soil residues.Debris inside reach in cooler on cook,one.
Time/temperature control for safety food thawed in an improper manner.Raw beef been thawed att room temperature in three bay sink.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Sep 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate14 Basic
Show 23 findings ▾
Dented/rusted cans present. See stop sale.3 cans of soy sauce and 1 can of ground bean sauce.
Nonfood-grade containers used for food storage - direct contact with food.Reusing old box from raw food to store washed greens in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored over ready to eat lettuce on Pepsi reach in freezer on cook line.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken over raw beef chest freezer.
Handwash sink used for purposes other than handwashing.Bags inside hand sink located by three bay sink.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink.No paper towels on hand sink by dish machine.
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.For some employees.
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.
Bowl or other container with no handle used to dispense food.Bowl use to scoop cornstarch.
Buildup of food debris/soil residue on equipment door handles.Outside of bulk flour and rice containers.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Dust on ceiling tiles in between cookline and walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee cellphone stored on prep table.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris.Floor behind cooking equipment have debris.
Food not stored at least 6 inches off of the floor. Water bottles stored directly on floor on dry storage. Raw pork stored on walk in cooler floor.
Food stored in a location that is exposed to splash/dust.Salt and sugar containers stored under hand sink..
In-use utensil stored in standing water less than 135 degrees Fahrenheit.Utensils stored in water with temperature of 83F. Rice scooper.
In-use wet wiping cloth/towel used under cutting board.
Light shield damaged/in disrepair.Missing light shield over mixers.
Reach-in cooler interior/shelves have accumulation of soil residues.Debris inside reach in coolers.
Single-service articles not stored inverted or protected from contamination.To go containers kept behind cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface.Walk in cooler shelves.
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.