HONG KONG KITCHEN
3296 -3300 S UNIVERSITY DR, Miramar FL 33025 · 954.438.9353
Last inspected Jul 16, 2026 · 8 visits since September 2023
AUG 24
JAN 25
SEP 25
DEC 25
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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 touch cooked chicken with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2019056857 | Oct 30, 2019 | Nov 21, 2019 | $160 |
| 2--2015020284 | Apr 28, 2015 | May 29, 2015 | $400 |
Inspection history
8 visits, newest first
Jul 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs stored over Wontons
Bowl or other container with no handle used to dispense food. Observed plastic container used to dispense sugar Operator discarded container
Covered waste receptacle not provided in unisex bathroom.
Cutting board has cut marks and is no longer cleanable.
Show the remaining 3 findings ▾
Employee with soiled clothing.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease and food debris around wok
Wet wiping cloth not stored in sanitizing solution between uses.
Dec 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed cases with raw shell eggs stored over cooked chicken in walk in cooler. Operator relocate cooked chicken to top shelf.
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 and the time removed from temperature control cannot be determined. -Observed no time marked on cooked chicken wings held using time as a public health control. As per operator, chicken cooked 2 hours prior to the inspection. Operator correctly time marked chicken.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed at 11:50 a.m. no date marked on cooked chicken and pork stored in walk in cooler. As per operator, both items cooked yesterday between 9-10 a.m. Operator date marked items.
Employee with no hair restraint while engaging in food preparation. Observed chef preparing food with no hair restraints.
Food stored on floor. -Observed container with cooking oil stored on kitchen floor. -Observed various food items stored on walk in cooler floor.
In-use tongs stored on equipment door handle between uses.
Stored food not covered. -Observed several uncover containers with various cooked food stored in walk in cooler not covered.
Wet wiping cloth not stored in sanitizing solution between uses. Observed 1 wet wiping cloth at front counter not stored in sanitizer solution between uses.
Sep 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 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. Observed raw chicken stored over raw pork in chest freezer.
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 and the time removed from temperature control cannot be determined. Observed at 2:10 p.m. no time mark on chicken held using time as a public health control. As per operator, chicken cooked 12:00 p.m. Operator correctly time marked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at 2:15 p.m. no date marked on cooked egg roll and chicken stored in walk in cooler. As per operator, both items cooked on 09/14/2025 at 11:00 a.m. more than 24 hour. Operator correctly date marked both items.
Employee used visibly soiled food thermometer to measure food temperatures without first cleaning the thermometer. Observed employee use soiled thermometer to measure the temperature on shrimp. After brief education, employee cleaned thermometer.
Jan 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Observed raw pork stored over cooked dumplings in reach in freezer. Operator removed raw pork to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked chicken wings cold held in kitchen at 49F. Per operator, chicken wings transfer to cookline 40 minutes prior to the inspection. Operator placed item in freezer for quick chill.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite 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. Cooked pork found in walk in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked chicken and pork stored in walk in cooler. Per operator both items cooked on 01/26/2025.
Employee with no hair restraint while engaging in food preparation. Observed chef engaging in food preparation with no hair restraint.
Food stored on floor. -Observed container with chicken stored on walk in cooler floor.
No handwashing sign provided at a hand sink used by food employees. -Observed no handwashing sign at sink in kitchen. Operator replaced sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of black mold like substances buildup on reach in freezer in kitchen.
Stored food not covered. -Observed uncovered containers with cooked chicken and shrimp stored in walk in cooler.
Aug 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked chicken wings hot held at 113F at cookline. Per operator, chicken wings cooked 1 hours prior to the inspection. Operator reheat chicken to 166F.
Handwash sink not accessible for employee use at all times. Observed handwashing sink block with tumbling seasoning machine in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked chicken and pork stored in walk in cooler. Per operator, both items cooked on 98/17/2024.
Food stored on floor. -Observed containers with cooking oil stored on kitchen floor. Operator removed and stored properly
No handwashing sign provided at a hand sink used by food employees. At dishwashing area.
Stored food not covered. -Observed an uncovered container with cut mixed vegetables stored in walk in cooler. Item not in cooling process. Operator covered.
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
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 touch cooked chicken with bare hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed at 12:05 p.m., cooked chicken sitting on kitchen counter at 58F. Per operator, chicken transfer to counter at 11:00 a.m. Advice operator to transfer cooked chicken wings to walk in freezer for quick chill.
Handwash sink not accessible for employee use at all times. -Observed handwash sink block with containers with soy sauces.
Handwash sink used for purposes other than handwashing. -Observed cleaning various cleaning supplies stored in handwash sink at dishwashing stations.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite 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. -Observed no date marked on cooked ribs transfer from freezer on 01/27/2024.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed at 12:33 p.m. no date marked on cooked chicken stored in walk-in cooler. Per operator, cooked cooked at 10:00 a.m. yesterday.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation. -Observed chef prepping foods with no hair restraint.
Food stored on floor. -Observed container with sauce stored on kitchen floor. -Observed various food items stored on dry storage floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed soiled residue buildup on various in-use food containers.
Single-service articles improperly stored. -Observed various food containers stored on floor in dining room.
Stored food not covered. -Observed containers with dumping and cooked chicken stored in walk-in cooler not covered.
Sep 14, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. 2)middle-flip top-; ham (47F - Cold Holding); beans sprouts (50F - Cold Holding); raw shell eggs (52F - Cold Holding) per operator food held-less than 4 hours, food moved to Walk in cooler for a quick chill.
Ceiling/ceiling tile shows damage or is in disrepair. Dry goods storage area, 3 water damaged tiles.
Exterior door has a gap at the threshold that opens to the outside. Screen door torn on bottom
Hole in or other damage to wall. Dry storage area, broken base board.
Sep 13, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 7 high priority.
7 High priority0 Intermediate6 Basic
Show 13 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee working as a cashier, proceed inside cook line, used clean tongs to grab ready to eat egg roll, Manager instructed employee to wash hands, tongs were removed to be clean and sanitized.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Manager used cell phone, while taking temperatures inside flip top unit, without washing hands, after instructed manager washed hands and wear clean gloves.
Food placed in soiled container/equipment. Fried chicken wings stored on soiled container, with empty carton of non pasteurized eggs. Employee discarded chicken wings. See stop sale.
Nonfood-grade bags used in direct contact with food. Chest freezer- chicken bones inside two grocery shopping bags, employee removed and placed grade food bags.
Stop Sale issued due to food not being in a wholesome, sound condition. Food placed in soiled container/equipment. Fried chicken wings stored on soiled container, with empty carton of non pasteurized eggs. Employee discarded chicken wings. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. 2)middle-flip top-; ham (47F - Cold Holding); beans sprouts (50F - Cold Holding); raw shell eggs (52F - Cold Holding) per operator food held-less than 4 hours, food moved to Walk in cooler for a quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. dumplings (112F - Hot Holding), per operator food hot held less than two hours, operator reheated on microwave to 169F
Ceiling/ceiling tile shows damage or is in disrepair. Dry goods storage area, 3 water damaged tiles.
Employee preparing food in customer section of dining area. Employee peeling snow peas in dinning room table. Manager removed food from dining room area.
Exterior door has a gap at the threshold that opens to the outside. Screen door torn on bottom
Hole in or other damage to wall. Dry storage area, broken base board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -covers of two chest freezer, soiled in dry storage area. -stove, build up of food debris
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer- shelves soiled with food debris, in cook line.
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.