HONG KONG GULFPORT LLC
4935 GULFPORT BLVD, Gulfport FL 33707 · 7273220888
Last inspected May 4, 2026 · 7 visits since November 2023
MAY 24
DEC 24
FEB 25
DEC 25
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2021055548 | Oct 27, 2021 | Feb 16, 2022 | — |
| 3--2021028377 | Apr 20, 2021 | Sep 24, 2021 | — |
| 3--2021012358 | Feb 16, 2021 | May 19, 2021 | $800 |
| 3--2021000580 | Dec 16, 2020 | Feb 5, 2021 | $400 |
Inspection history
7 visits, newest first
May 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored above cooked chicken in reach in cooler on cookline -raw chicken stored above cut onions in walk in cooler Operator moved raw chicken to store below ready to eat foods
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) Operator diluted and retested at 100PPM.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cookline is stained
Cutting board has cut marks and is no longer cleanable. -cutting board on cookline is stained
Dec 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. Torn gasket on silver reach-in cooler across from cook line
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in multiple reach-in freezers throughout the kitchen. Specifically two inside the same room as the three compartment sink and one toward the rear door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket heavily soiled on reach-in cooler across from cookline
Dec 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
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 whole fish stored above frozen dumplings. Fish is not commercially packaged. Employee moved to a separate cold holding unit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside standing white reach-in cooler across from cook line: cooked chicken (51F - Cold Holding) cooked shrimp eggroll (55F - Cold Holding) breaded chicken (52F - Cold Holding) Manager advised the unit was having issues. Operator moved items to walk-in cooler. Temperature rechecked as follows: cooked chicken (51F - Cold Holding) cooked shrimp eggroll (55F - Cold Holding) breaded chicken (52F - Cold Holding)
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager Dan Wang (Prometric) expired 11/19/25
Employee personal food not properly identified and segregated from food to be served to the public. Raw whole fish stored in reach-in freezer above frozen dumplings. Fish was identified for personal use and relocated.
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. Torn gasket on silver reach-in cooler across from cook line
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in multiple reach-in freezers throughout the kitchen. Specifically two inside the same room as the three compartment sink and one toward the rear door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket heavily soiled on reach-in cooler across from cookline
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0 PPM. Manager added sanitizer solution and tested again at 50 PPM.
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Sheet pans of raw chicken stored above uncovered cooked ribs in reach-in freezer near rear kitchen exit.Management stored items properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over eggs rolls. Employee property separated items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (50F - Cold Holding); cooked pork (48F - Cold Holding); noodles (58F - Cold Holding). Re-temp at 2:55 Shrimp 42F, cooked pork 43F,Management placed items in freezer.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Egg rolls at 112F on top of deep freezer. Employee placed items in walk-in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained with food debris.
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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. Several items, chicken,pork,beef not properly date marked in deep freezers
Cutting board has cut marks and is no longer cleanable.
Working containers of food removed from original container not identified by common name. White power substance in barrel not identified. Management identified items salt.
Dec 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Employee purchase current sanitizer. Chlorine 50pmm
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach-in freezer. Employee moved items.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in bathroom. Employee refilled paper towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp made 12-1-24 in walk-in cooler and cooked chicken, egg rolls in stand up cooler no date mark. Employee dated items.
Buildup of food debris/soil residue on equipment door handles. Handles soiled with food debris on microwave, reach-in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cook line per table.
Equipment in poor repair gaskets torn in reach-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Employee moved knifes.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled with food debris.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
May 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Nonfood-grade bags used in direct contact with food in reach-in freezer near kitchen exit.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Sheet pans of raw chicken stored above uncovered cooked ribs in reach-in freezer near rear kitchen exit. Operator placed chicken on bottom shelf of reach-in freezer. Will email DBPR Form 5030-098. Safe Refrigerator Storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From cooks line at 2:40pm. Operator placed items in freezer. Re temp at 3:10pm. a. cooked pork (53F - Cold Holding); 43f b. cooked shrimp (48F - Cold Holding) 41f c. 46F - Cold Holding); cooked ribs 41f d. (54F - Cold Holding) 47f
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 1. Quingran Wang 2. Shue Chen
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable. Operator replaced cutting board during inspection.
Exterior door has a gap at the threshold that opens to the outside.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors.
Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.
Walk-in cooler shelves with rust that has pitted the surface.
Nov 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale. 4 cans of 4lbs oyster sauce dented.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (47F - Cold Holding); pork 43F @2:56 shrimp (53F - Cold Holding); Shrimp 38F@2:57 chicken (54F - Cold Holding)Chicken 42F@3:00 Manager moved items to walk-in.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, noodles made 11-11-23 no date mark. Manager date mark items.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen and prep area.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line cut marks
Damaged/spoiled/recalled food not properly segregated. 4 cans of 4lbs oyster sauce dented.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on top shelf in walk-in cooler. Manager moved items to bottom shelf. Employee food on top shelf on cook line.
Food stored on floor. Container of pork on floor in walk-in. Gallon on soy sauce on floor cook line. Employee moved items off the floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled with food debris
Working containers of food removed from original container not identified by common name. White power substance in barrel not identified. Manager labeled barrel.
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.