HONG KONG CHINESE RESTAURANT
1301 MONUMENT RD #7, Jacksonville FL 32225 · 904.551-4021
Last inspected Aug 18, 2026 · 9 visits since April 2024
NOV 24
MAR 25
SEP 25
JAN 26
AUG 26
— STEADY
5 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken. 50°. Cooked pork 50°. Sprouts. 48° in make table. Placed at 11 am
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Bucket of Raw shelled eggs over cooked noddles, manager moved to store properly
Handwash sink used for purposes other than handwashing. Both handsink blocked by bowls, manager moved
Duct tape used to repair nonfood-contact surface. Dust tape used to repair handsinks in kitchen
Jan 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Nonfood-grade bags used in direct contact with food. Wontons stored in thank you Togo bags in reach in freezer,
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings no date marking made previous day.
Duct tape used to repair nonfood-contact surface. Dust used to repair handles on both hand sinks
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on coolers soiled with black residue
Reuse of single-service or single-use articles. Large 5 gallon oil containers cut and used to store cooked chicken wings in reach in cooler.
Sep 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Food placed in soiled container/equipment. Cooked chicken wings stored in cardboard box, moved to plastic container
Nonfood-grade bags used in direct contact with food. Cooked pork in thank you to go shopping bags
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in standing water 80f
Reach-in cooler interior/shelves have accumulation of soil residues. Stand up silver coolers shelving soiled
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Food placed in soiled container/equipment. Cooked fried chicken placed to drain on menus in containers. Menus removed
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handsink in kitchen turned off from knob under bottom of sink, manager turned on.
Reuse of single-service or single-use articles. Cut jug reused as a scooper in kitchen.
Nov 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Bowls in handsink
Faucet/handle missing at plumbing fixture. Handle broken/ stuck shut on handsink near register
Reuse of single-service or single-use articles. Cut jug used as a scooper
Water leaking from pipe and/or faucet/handle. Handsink In kitchen leaking water
Jun 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Non food grade containers used to hold food. Chicken. In cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken. 50°. Cooked pork 50°. Sprouts. 48° in make table. Placed at 11 am
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken. 50°. Cooked pork 50°. Sprouts. 48° in make table. Placed at 11 am stop sale issued. Raw chicken 48°. Item iced down placed at 12 noon.
Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands in Three compartment sink after entering from front. Inspector intervened. Employee Washed hand in Hand wash sink.
Handwash sink used for purposes other than handwashing. Items, bowls, in front line Hand wash sink. Moved by manager
Bowl or other container with no handle used to dispense food. Bowls, cans used as scoops in flour, rice.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in prep areas are cardboard/acoustic style. Not smooth and easily cleanable. (Note : if ceiling tiles are observed to be soiled of not cleanable in future inspections, division will require tiles to be changed )
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. Kitchen prep cooler by cookline. Foods at 48-50°. Cooler doors not making tight seal.
In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment. Prepline. Moved by manager.
Reach-in cooler interior/shelves have accumulation of soil residues. Soiled cooler shelves.
Stored food not covered. Bags of rice, flour uncovered in rear kitchen
Time/temperature control for safety food thawed in an improper manner. Egg roll wrappers thawing at room temperature. Moved by manager.
Apr 18, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Cooked chicken wings stored in cardboard box in reach in cooler
Handwash sink used for purposes other than handwashing. Bowls stored in handsink moved
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sweet and sour chicken. Made possibly two days ago
Water leaking from pipe and/or faucet/handle. Handsink upfront and handsink in kitchen
Apr 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter restaurant from front door, then headed to back kitchen area to begin handling noodles cooling on prep table with bare hands and placing in container to be stored for later use without washing hands. Operator has no AOP. Employee then went to wash hands at mop sink, then at three compartment sink and put on gloves. Person in charge reviewed with employee in their language on correct procedure
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee enter restaurant from front door, then headed to back kitchen area to begin handling noodles cooling on prep table with bare hands and placing in container to be stored for later use without washing hands. Operator has no AOP. Employee then went to wash hands at mop sink, then at three compartment sink and put on gloves. Person in charge reviewed with employee in their language on correct procedure
Raw animal food stored over/not properly separated from ready-to-eat food. Prep raw beef stored over cooked wings in make table reach in cooler on cook line. Employee removed
Employee washed hands in a sink other than an approved handwash sink. Observed employee enter restaurant from front door, then headed to back kitchen area to begin handling noodles cooling on prep table with bare hands and placing in container to be stored for later use without washing hands. Operator has no AOP. Employee then went to wash hands at mop sink, then at three compartment sink and put on gloves. Person in charge reviewed with employee in their language on correct procedure
Handwash sink does not provide water through a mixing valve or combination faucet. Operator has one of the restrooms with no hot or cold running water at restroom labeled employee only
Handwash sink used for purposes other than handwashing. Front counter hand wash sink with bowl inside and hose attached to faucet nozzle. Kitchen hand wash sink with raw shrimp in bowl thawing in standing water. Employee removed and properly stored in cooler
No paper towels or mechanical hand drying device provided at handwash sink. At restroom labeled employee only
Bowl or other container with no handle used to dispense food. Bowl in flour container in prep area under prep cart
Cardboard used to line nonfood-contact shelves. Above make table reach in cooler on cook line
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen and prep area
No handwashing sign provided at a hand sink used by food employees. At restroom labeled employee only. Provided hand wash sign
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of upright reach in cooler with soiled build up
Time/temperature control for safety food thawed in an improper manner. Kitchen hand wash sink with raw shrimp in bowl thawing in standing water. Employee removed and properly stored in cooler
Water leaking from pipe and/or faucet/handle. At both front counter and cook line hand wash sink with leaking faucet
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.