HOP SHING
5000 US HIGHWAY 17 STE 21, Fleming Island FL 32003 · 9046370088
Last inspected Jan 22, 2026 · 6 visits since October 2023
MAR 24
OCT 24
FEB 25
AUG 25
JAN 26
▼ IMPROVING
5 inspections trending up, 18 points better than where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tempura chicken (53F - Cold Holding) in reach in cooler by fryers on cook line, per operator chicken was left out for lunch rush less then 2 hours prior.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jan 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shrimp stored on top of bucket of sauce in the walk-in cooler. Shrimp moved to proper storage.
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. Cooked chicken and egg rolls being held on time controls are not marked. Per operator chicken placed out at 12:00 and egg rolls at 1:00 and marked the time on both products.
Food stored on floor. Case of oil stored on the floor at three compartment sink. Operator moved oil to shelving.
Aug 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open tray of raw beef stored on top of peas and carrots in reach in freezer by back exit. Employee moved raw beef to walk in cooler and stored properly.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures available. Provided DBPR Form HR 5022-090 and assisted with paperwork completion.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over cut onions and broccoli in walk in cooler. Employee moved mushrooms to bottom shelf.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rust.
Feb 10, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open package of raw chicken stored over cooked pork in reach in freezer behind front counter. Owner rearranged products to proper storage.
No probe thermometer provided to measure temperature of food products. No probe thermometer available.
Outer openings not protected with self-closing doors. Back exit self-closing device is broken.
Stored food not covered. Multiple containers of vegetables and cooked chicken stored uncovered in walk in cooler. Owner covered all products.
Oct 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 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. 1 food handler scratched face with bare hand then continued to handle clean utensils without washing hands first
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Multiple bags of raw pork mixture, raw fish, raw chicken, and cooked pork mixed into together inside reach in freezer chest in back of kitchen, all removed from original packaging. Also multiple containers of raw chicken stored over buckets of various sauces in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tempura chicken (53F - Cold Holding) in reach in cooler by fryers on cook line, per operator chicken was left out for lunch rush less then 2 hours prior.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. noodles (69F - Cooling, after 20 minutes ); raw chicken (53F, 55F - Cooling, after 20 minutes 53F,55F); sliced chicken (58F - Cooling, after 20 minutes 58F) all items in overfilled covered containers in walk in cooler, covers removed.
Equipment in poor repair. Ripped gaskets of flip top reach in cooler on make line.
Floor soiled/has accumulation of debris. Under prep table behind make line next to triple sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers, wok station, and hot holding unit inside kitchen. Hood filers over cook line. Gaskets of flip top reach in cooler on make line.
Stored food not covered. Containers of flour in the back storage area not covered while not in use.
Mar 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Container of medicine improperly stored. Bottle of prescription medicine stored on shelf over the flip top reach in cooler in kitchen. Operator moved medicine to appropriate location.
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. Open raw chicken on sheet pan stored above open raw beef on sheet pan in reach in freezer by front counter. Operator rearranged to proper storage.
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. Cut cabbage being held under time controls per operator not marked. Operator states cabbage placed on counter at 12:00. Operator marked correct time on cut cabbage. Also, operator does not have written plan available, operator had blank form and completed the time as a public health control paperwork during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by the three compartment sink. Operator replaced towels.
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing one employee food reporting agreement.
Bowl or other container with no handle used to dispense food. Bowl used in raw carrots in cold bar and in bucket of soy sauce. Employee removed both bowls.
Food stored on floor. Bucket of soy sauce on floor in front of oven and case of oil on floor by three compartment sink.
In-use wet wiping cloth/towel used under cutting board. Wet towel used under cutting board at back prep table. Operator removed wet towel. Sanitizer water stored on the floor in front of hand wash sink by front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler gaskets are soiled. Shelf above flip top reach in cooler is soiled.
Stored food not covered. Multiple containers of food not covered in walk in cooler.
Oct 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate8 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale. Two cans of bamboo strips on rack by back door have denting along the seam of cans. Operator segregated cans from rest of supply for vendor credit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese at prep area at 67F. Per operator, cream cheese taken from walk in cooler approximately one hour prior. Operator moved product to walk in cooler. Temperature taken approximately 30 minutes later at 54F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded faucet with attached hose to left of back door missing vacuum breaker. Operator installed during inspection.
Damaged/spoiled/recalled food not properly segregated. Two cans of bamboo strips on rack by back door not segregated. Operator removed cans to another location for vendor credit.
Food stored on floor. Sauce buckets and cases of oil stored on the floor near back door.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer by back door has excessive ice build up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fronts of hot cooking equipment soiled.
Reach-in/Walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving with build up of debris.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored in same container with ready to eat broccoli in walk in cooler. Operator moved mushrooms to proper storage.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor at kitchen hand wash sink.
Wood food-contact surface not properly sealed. Piece of wood used as a shelf at wok station not sealed, raw wood.
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.