New Hong Kong Chinese Food
1303C SE 17 St, Fort Lauderdale, FL 33316 · Permanent Food Service · License 1620825
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 Aug 19 routine inspection3 high priority (fixed on the spot), 2 basic (2 repeats)-13
- Safety score87
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 visitAug 19, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Per employee food not prepared or portioned today. 2) flip top-; bean sprouts (54°F - Cold Holding), per operator food held less than 4 hours, employee placed beans sprouts inside walk in freezer for a quick chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
1) flip top- Raw shell eggs on top of cooked chicken , employee moved raw shell eggs under cooked chicken.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer Bucket (Chlorine 200+ppm). Employee made new solution, sanitizer bucket at 100 ppm..
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Two containers of soy sauce on floor inside walk in freezer. Manager placed on shelf.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Under prep table shelf along cook line.
Repeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.