HONG KONG RESTAURANT
7026 W WATERS AVE, Tampa FL 33634 · 8138860088
Last inspected Jul 31, 2026 · 8 visits since October 2023
JUL 24
JAN 25
SEP 25
MAR 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst 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. Provided by email.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 31, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority2 Intermediate8 Basic
What the inspector wrote — 15 findingsThe state's own report →
Food placed in soiled container/equipment. Cooked chicken wings and cooked chicken stored inside a reused cardboard box for shipping raw chicken. Discussed with employee to not reuse soiled containers used for storing raw meats. Employee reheated all cooked chicken: fried chicken wings 185°F, fried chicken 215°F at time of inspection.
Nonfood-grade bags used in direct contact with food. Crab Rangoon stored inside a shopping bag on front line reach in freezer. Two bags of frozen wontons and raw frozen meat stored inside a shopping bag in reach in freezer adjacent to walk-in cooler
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen ground pork stored over raw frozen pork ribs inside upright reach in freezer adjacent to walk-in cooler. Manager relocated raw items to an approved location at time of inspection.
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 frozen chicken stored over raw frozen shrimp and frozen beef inside upright reach in freezers next to reach in chest freezer.
Show the remaining 11 findings ▾
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. No time marking for cooked yellow rice on front line cook. Employee added a time during time of Inspection.
Employee washed hands in a sink other than an approved handwash sink. Observed one employee washing hands at the three compartment sink. Discussed with employee to wash hands only a designated hand washing sinks.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment are soiled.
Bowl or other container with no handle used to dispense food. Handleless containers use as a scoop in soy sauce bucket near front line cook.
Duct tape used to repair nonfood-contact surface. Located on the lid of two reach in chest freezers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal beverage is stored on kitchen prep table adjacent to three compartment sink. Employee relocated drinks to an improve location at time of inspection.
Employee eating while preparing food. Observed one employee chewing food at the front line cook while packaging food. Discussed with manager.
Employee with no hair restraint while engaging in food preparation. Observed three employees at front line cook without hair restraint. Discussed with manager. Employees wore hair restraint at time of inspection.
Food stored on floor. Two containers of cooking oil stored on kitchen floor. Employee relocated all oil to an approved location at time of inspection.
Raw fruits/vegetables not washed prior to preparation. Observed an employee cutting unwashed onions at front line cook. Discussed with employee to wash all dirty produce before cutting.
Stored food not covered. Multiple food items inside walking cooler are not covered. Cooked chicken, cooked shrimp, cut cabbage, raw wings, containers of sauces, cut broccoli, and cut carrots. Discussed with manager.
Mar 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate9 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 3 containers of fried chicken 80°F at 2:33 PM finished cooking at 12:00 PM placed on kitchen prep table. Cooled to 72°F at 3:09 PM. Employee placed inside reach in freezer for quick cooling.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washed hands for less than five seconds at back kitchen hand washing sink next to barbecue oven. Discussed the proper hand washing with employee. Employee, we washed hands properly at time of inspection.
Nonfood-grade bags used in direct contact with food. Frozen dumplings stored in a shopping bag in back kitchen freezer.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen chicken stored over cooked frozen barbecue pork in back kitchen reach in freezer. Employee relocated raw chicken into an approved location at time of inspection.
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. No time mark for cooked yellow rice, prepared, broccoli and prepared Napa cabbage on front line cook. Manager added time marking to all items at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on front line cook soiled.
Handwash sink used for purposes other than handwashing. Metal scrub stored inside handwashing sink at back kitchen next to barbecue oven.
Bowl or other container with no handle used to dispense food. Take out soup container use as a ladle for soy sauce. Located between back kitchen hand washing sink and barbecue oven.
Cutting board has cut marks and is no longer cleanable. Cutting boards on front line cook with cut marks.
Duct tape used to repair nonfood-contact surface. Duct tape used to repair both doors on reach in chest freezers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Five personal beverages stored on kitchen prep table near front line.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food: raw meat, and ice cream stored inside reach in chest freezer by front service station. Manager removed personal food at time of inspection.
Employee with no hair restraint while engaging in food preparation. Observed one employee on front line cook without a hair restraint. Employee wore a hat at time of inspection.
Food stored on floor. Three containers of soy sauce, and one jug of oil stored on kitchen floor. Employee relocated one container of soy sauce off floor at time of inspection.
Ice buildup in large reach-in chest freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler and reach and freezer gaskets are soiled. Interior of large reach and chest freezer are so soiled with black mold like substance.
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale.observed dented can of ketchup and pineapple juice and hoisin sauce. Stop sale issued.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over cut onions in walk in cooler. manager stored correctly.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on cook line.
Cardboard used to line nonfood-contact shelves. Observed bottom of cook line tables lined with cardboard.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.Observed porous ceiling tiles front line, back line kitchen, and dining room.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Observed soiled ceiling tiles and vents in front dining area.
Cutting board has cut marks and is no longer cleanable on cook line prep table.
Duct tape used to repair nonfood-contact surface. Observed duct tape used to repair reach in cooler in back area of kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage being stored on prep table
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Observed employees belongings stored on shelf in cook line.
Food stored on floor. Observed soy sauce on floor, manager corrected storage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease buildup on grease filters on the hood system. Observed exterior of microwave soiled.
Jan 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. Diced roasted pork stored in multiple grocery bags in walk-in cooler.
Handwash sink used for purposes other than handwashing. A stack of bucket lids stored in handwash sink by three-compartments sink. Operator removed lids. Multiple large food debris in handwash sink at cook line.
No paper towels or mechanical hand drying device provided at handwash sinks. In Men's restroom and ware washing area.
No soap provided at handwash sink. Ware washing area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Breaded chicken, marinated raw pork and marinated raw chicken wings in walk-in cooler.
Bowl or other container with no handle used to dispense food. Containers with no handles used in rice bin and flour bins.
Duct tape used to repair nonfood-contact surface. On chest freezer lid.
Employee with no hair restraint while engaging in food preparation. 1 employee cooking at cook line.
Food stored on floor. Cooking oil stored on floor at cook line.
Jul 15, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. Diced roast pork directly stored in grocery bags in walk-in cooler.
Handwash sink used for purposes other than handwashing. Multiple cleaning items stored in hand wash sink at cook line and dish washing area. Operator removed items from hand wash sink at time of inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off in hand wash sink at cook line.
Food stored on floor. Cooking oil stored on floor at cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour bin.
Walk-in cooler interior/shelves have accumulation of soil residues.
Water leaking from pipe and/or faucet/handle. Hot water handle disrepair in hand wash sink at cook line, water leaking from faucet.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 0ppm. Wiping cloth sanitizing solution stored on the floor.
Nov 20, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored behind cooked wonton, raw shrimp stored behind cut onion in reach-in cooler at cook line. Operator rearranged items to prevent cross contamination. 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 chicken stored over raw shrimp in reach-in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on reach-in cooler at cook line.
Handwash sink used for purposes other than handwashing. Multiple container lids stored in handwash sink at dish washing area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked shrimp and various food items in walk-in cooler.
Duct tape used to repair nonfood-contact surface. On chest freezer lid.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Food stored on floor. Multiple cooking oil stored on floor.
Stored food not covered. Cooked chicken, cooked shrimp and various cooked food in walk-in cooler.
Nov 17, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority4 Intermediate6 Basic
Show 15 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washed and rinsed food containers at three compartment sink, then placed on shelf to air dry without sanitize containers. Discussed with operator and employee.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored behind cooked wonton, raw shrimp stored behind cut onion in reach-in cooler at cook line. Operator rearranged items to prevent cross contamination. 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 chicken stored over raw shrimp in reach-in freezer.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed condensation water dripping into a container of cooked wonton in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cook line: Cold holding: cooked shrimp 47 F, cooked chicken 45 F, tofu 47 F, raw shrimp 47 F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a large container of fried rice (109-115F - Hot Holding) stored on prep table at kitchen. Operator added to items in time control written procedures.
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. Provided by email.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on reach-in cooler at cook line.
Handwash sink used for purposes other than handwashing. Multiple container lids stored in handwash sink at dish washing area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked shrimp and various food items in walk-in cooler.
Condensation or other drainage not disposed of according to law. Observed water dripping from fans into cooked wonton in walk-in cooler. See stop sale.
Duct tape used to repair nonfood-contact surface. On chest freezer lid.
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. Employee cellphone stored on prep table.
Food stored on floor. Multiple cooking oil stored on floor.
Stored food not covered. Cooked chicken, cooked shrimp and various cooked food in walk-in cooler.
Oct 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken in reach-in cooler. Operator rearranged items to prevent cross contamination.
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. Provided by email.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained.
Handwash sink used for purposes other than handwashing. Observed food debris and mental scrubbing pad in handwash sink by cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, cooked chicken and various cooked food in walk-in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks stored on prep tables.
Food stored on floor. Cooking oil on floor.
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.