Hong Kong Restaurant of Palm Bay INC
5270 Babcock St NE Ste 35, Palm Bay, FL 32905 · Permanent Food Service · License 1506158
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 6 basic (1 repeat)-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 16, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and 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 over raw pork reach in freezer
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
1 fly in kitchen Next unannounced inspection per supervisor
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked fried chicken, noodles, cooked pork walk in cooler
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered.
Starch dry storage
Fixed on the spot
Employee personal food not properly identified and segregated from food to be served to the public.
Employee milk walk in cooler educated
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Walk in cooler
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Cook
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket upright freezer
Repeat violation
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Walk in cooler
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.