HONG KONG PALACE
22191 POWERLINE RD #24C, Boca Raton FL 33433 · 561.283.1258
Last inspected Jan 7, 2026 · 8 visits since July 2023
JAN 24
SEP 24
FEB 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At kitchen area observed approximately 1 small flying insect landing on cutting boards, food prep counters, and utensils.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,480
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025066986 | Aug 13, 2025 | Oct 29, 2025 | $840 |
| 2--2018019337 | Mar 2, 2018 | May 16, 2018 | $200 |
| 2--2015001384 | Dec 11, 2014 | Feb 5, 2015 | $440 |
Inspection history
8 visits, newest first
Jan 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked chicken. Cook moved shrimp
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in employee restroom
No probe thermometer provided to measure temperature of food products. No probe thermometer at time of inspection
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.
Show the remaining 4 findings ▾
Buildup of food debris/soil residue on equipment door handles. Door handles on reach in cooler on cook line has a build up of old food debris.
Food stored on floor. Box of food on the floor in walk in freezer. Manager picked up
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop sitting in standing water by cooked rice container. Manager discarded water.
Working containers of food removed from original container not identified by common name. Flour containers not labeled, corn starch not labeled.
Aug 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority3 Intermediate7 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above ready to eat chicken in cook line flip top cooler. Raw chicken stored above ready to eat onions in walk in cooler. Operator reorganized.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pooled eggs (78F - Cold Holding) held in bowl on top of items in cook line flip top cooler. Item was held above temperature fill line preventing proper cold holding. Per operator item was held less than 1 hour. Operator moved to below reach in cooler to cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. vegetable tofu soup (109F - Hot Holding) held at steam table for less than two hours. Per operator, unit was not turned on. Operator placed item on stove top and reheated to 165F.
Toxic substance/chemical improperly stored. Can of personal bug repellent stored on shelf above flip top food preparation areas. Operator reorganized.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior surface of cooking utensil storage box heavily soiled with dirt and food debris.
No probe thermometer provided to measure temperature of food products.
Spray bottle containing surface cleaner not labeled at front counter area. Operator labeled.
Back exterior door has a gap at the threshold that opens to the outside.
Buildup of food debris/soil residue on equipment door handles in kitchen areas.
Floor soiled/has accumulation of debris. Floor underneath cook line heavily soiled with grease and food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters soiled with grease and food debris. Exterior surfaces of food storage containers heavily soiled with dirt/food debris in dry storage areas. Fan cover on walk in cooler motor heavily soiled with mold and dust. Walk in cooler shelving soiled with dust and food debris.
Ripped/worn tin foil used as shelf cover throughout kitchen and kitchen prep areas.
Stored food not covered. Various containers of food not covered in walk in cooler.
Working containers of food removed from original container not identified by common name. Working container of red food coloring not labeled in dry storage area. Operator voluntarily discarded.
Feb 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat chicken inside cook line reach in cooler. Raw chicken stored above ready to eat broccoli in cook line flip top cooler. Operator reorganized.
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. Non-commercially packaged chicken stored over non-commercially packaged beef in walk in freezer. Operator reorganized.
No probe thermometer provided to measure temperature of food products.
Boxes of spare ribs stored on floor inside walk in freezer. Operator reorganized.
Floor heavily soiled with grease behind cook line equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave exterior soiled with food debris. Rice cooker exteriors heavily soiled with grease and food debris. Cook line hood filter heavily soiled with grease.
Ripped/worn tin foil used as shelf cover on shelving throughout kitchen and expo line areas.
Time/temperature control for safety food thawed in an improper manner. Fish thawed in standing water near back dry storage area. Operator placed under running water.
Working containers of food removed from original container not identified by common name. Working container of cornstarch near ware washing/dry storage area not labeled.
Sep 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Bowl or other container with no handle used to dispense food. In buckets of flour, starch and rice, pint sized containers are stored and used to dispense food. The items were removed.
Food stored on floor. In the back of the kitchen, buckets of rice, flour and starch are stored on the floor. The operator moved to shelving
Jan 25, 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 ▾
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Chef turned hot water on
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chef discarded drink
In-use knife/knives stored in cracks between pieces of equipment. Chef removed knives
Oct 24, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No chlorine chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
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.
Jul 27, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
No chlorine chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
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.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Throughout restaurant containers of oil and sauce in floor. At walk in cooler containers of raw chicken stored on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease and food debris behind cookline, and on cookline.
Jul 26, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 10 high priority.
10 High priority2 Intermediate7 Basic
Show 19 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped nose with bear hand - then proceeded to handle and cut raw pork- educated operator.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cookline area drinking from personal cup- then proceded to handle raw pork- no handwash- educated operator.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At kitchen area observed approximately 1 small flying insect landing on cutting boards, food prep counters, and utensils.
Nonfood-grade bags used in direct contact with food. At walk in freezer non food grade to-go/ shopping bag used to store raw chicken.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw chicken stored over wontons.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler at end of cookline- raw beef stored over cooked chicken. At flip top cooler- raw shell eggs stored over sliced carrots.
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. At walk in freezer raw chicken not commercially packaged stored over raw beef.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cookline- raw shall eggs 50-54F- cold holding- food stored above fill line - food not prepared or portioned today- food out of temperature overnight- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cookline- raw shall eggs 50-54F- cold holding- food stored above fill line - food not prepared or portioned today- food out of temperature overnight- see stop sale.
Toxic substance/chemical improperly stored. W-D40 stored over bag of onions next to dry storage.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
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.
Current Hotel and Restaurant license not displayed.
Employee eating in a food preparation or other restricted area. Employee drinking at cookline area.
Food stored on floor. Throughout restaurant containers of oil and sauce in floor. At walk in cooler containers of raw chicken stored on floor.
In-use knife/knives stored in cracks between pieces of equipment. Knifes stored between flip top cooler and prep counter at cookline- operator removed.
In-use wet wiping cloth/towel used under cutting board- at prep counter near cookline.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. At dry storage area - operator mixing food with a non food grade 3 feet concrete drill mixer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease and food debris behind cookline, and on cookline.
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.