HONG KONG CHINESE RESTAURANT
1214 CAPITAL CIR SE STE C, Tallahassee FL 32301 · 850.321.4089
Last inspected Dec 30, 2025 · 6 visits since July 2023
JAN 24
SEP 24
JAN 25
JUL 25
DEC 25
▲ GETTING WORSE
5 inspections trending down, 18 points off where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cut cabbage at 85F, less than 4 hours. Put in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Dec 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above raw beef inside walk in cooler. Employee properly stored chicken during time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw shell eggs cold holding for less than 4 hours at 63F. Operator placed eggs inside walk in cooler during time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener bladed soiled with food debris.
No paper towels or mechanical hand drying device provided at handwash sink. Did not observe paper towels at hand sink near three compartment sink. Employee provided paper towels during time of inspection.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease.
Jul 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw pork inside walk in cooler. Operator properly placed chicken during time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw shell eggs ambient temperature at 74F for less than 4 hours: operator placed chicken inside walk in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed chicken wings cooling inside walk in cooler covered by Saran Wrap. Operator uncovered chicken wings during time of inspection.
No soap provided at handwash sink. No soap at handwashing sink next to fryers. Operator added soap during time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents accumulated with food debris and grease.
Time/temperature control for safety food thawed in an improper manner. Observed pork sitting in sink to thaw. Operator removed pork from sink and placed inside walk in cooler.
Jan 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding less than 4 hours: Chicken wings 63F Shrimp Pork egg roll 52F. Operator placed food items inside walk in cooler during inspection.
No soap provided at handwash sink. No soap or paper towels provided at handwashing sink next to 3 compartment sink.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at hand sink next to 3 compartment sink.
Stored food not covered. Observed uncovered egg rolls stored inside walk in cooler.
Sep 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. Observed shrimp, wontons stored in non food grade bags in reach in freezers.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food.
Cardboard used to line food-contact shelves. Observed cardboard used to line shelves in reach in cooler, front line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone stored on prep table next to can opener.
Employee with no hair restraint while engaging in food preparation. Observed employees preparing food with no hair restraint.
Food stored on floor. Observed oil stored on the floor near wok.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in all reach in freezers.
Stored food not covered. Observed egg rolls, raw chicken, chicken bites not covered in walk in cooler.
Jan 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls.
Clean utensils stored between equipment and wall. Knives.
Stored food not covered. Egg rolls, chicken and noodles.
Jul 7, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cut cabbage at 85F, less than 4 hours. Put in cooler.
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. Fried wings out for 1 hour per operator. Time marked during inspection.
Handwash sink not accessible for employee use at all times. Table in front of sink.
Handwash sink used for purposes other than handwashing. Scoop stored in sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls in walk-in cooler.
Bowl or other container with no handle used to dispense food. Bowl in powered chicken base.
Ceiling tile missing.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee eating in a food preparation or other restricted area.
Equipment and utensils not properly air-dried - wet nesting.
Reuse of single-service or single-use articles. Scoop made out of plastic one gallon container.
Stored food not covered. Multiple items in walk-in cooler.
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.