Hong Yip Restaurant

905 SW Main Blvd #110, Lake City, FL 32025 · Permanent Food Service · License 2200504

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Oct 1, 2026 (5 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 1 routine inspection
2 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot, 1 repeat), 9 basic (3 repeats)
-26
Safety score74

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct12026

Routine inspection

14 violations found

First visitOct 1, 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.
14 violations found:
- 2 High priority
- 3 Intermediate
- 9 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Items stored in reach-in cooler across from cook line: pork (45°F - Cold Holding); noodles (45°F - Cold Holding). Manager stated items placed in cooler one hour prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41°F.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
  Ant Killer stored on floor in kitchen. Manager moved Ant Killer outside during inspection Establishment.
  Fixed on the spot
Intermediate3
- Code 11, Employee health: 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.
  No written procedure available. Inspector provided operator with written procedure.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board on reach-in cooler across from cook line stained with mold like substance.
  Repeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Hand washing sink next to back door. Manager provided hand towels during inspection.
  Fixed on the spot
Basic9
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Container of flour stored in dry storage are next to back door. Manager placed lid on container.
  Fixed on the spot
  Food stored on floor.
  Containers of soy sauce stored on kitchen floor.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee bottle of water on kitchen prep table soiled. Manager removed water during inspection.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Reach-in freezer across from cook line fryer.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Fan covers in walk-in cooler soiled with dust and grease. Shelves in walk-in cooler soiled with old food debris.
  Repeat violation
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  To go containers stored on kitchen shelf. Manager turned containers over during inspection.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Observed two dead roaches on kitchen floor. Observed two dead roaches on floor next to dry storage reach-in freezer.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee phone stored on reach-in freezer next to front counter. Employee removed phone during inspection.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  CO2 tank next to soda boxes in dry storage area.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.