Hong BBQ Asian Food
6831 Stirling Rd, Davie, FL 33314 · Permanent Food Service · License 1625380
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 16 routine inspection5 high priority (fixed on the spot), 4 intermediate (fixed on the spot), 2 basic-25
- Safety score75
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 visitOct 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Bean Sprouts (50°F - Cold Holding) . Per Manager food items in unit less than 4 hours. Item not prepared or portioned today. Observed pan not stored in manner to maintain temperature. Manager stored in lower reach in cooler to quick chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cooked Ribs (108-145°F - Hot Holding); Cooked Chicken (115°F - Hot Holding). Per Manager food items in unit less than 2 hours. Observed pan of cooked ribs overfilled. Cook reheated.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw Ducks stored above raw Pork in walk in cooler. Inverted during inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
Employee failed to apply soap to washed hands after switching from working with raw meat to ready to eat food. Reviewed proper handwashing procedures. Employee washed hands correctly.
Fixed on the spot
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 face and then engaged in food preparation without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Fixed on the spot
Intermediate4
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 Pasta prepared onsite more than 24hours not date marked. Manager date marked 10-14 during inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Kitchen handwashing sink used as storage for cutting board. Removed during inspection.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
Provided during inspection.
Fixed on the spot
No soap provided at handwash sink in kitchen.
Provided during inspection.
Fixed on the spot
Basic2
Code 02, Labeling, date marking and consumer advisory: Working containers of salt and flour removed from original container not identified by common name.
Code 08, Food protection and cross-contamination: 1) Case of oil stored on floor in kitchen
2) Container of onion stored on floor in walk in cooler. Elevated during inspection.
Fixed on the spot
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.