Wang Hong Kong LLC

490 US 27 N Ste 1460, Lake Placid, FL 33852 · Permanent Food Service · License 3801186

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Oct 14, 2026 (3 weeks ago)

What drove the grade

Sides of fryers soiled with oil.High priority · 6 other violations

How the score was calculated

Starting score100
Violations at the Oct 13 complaint inspection
3 high priority (2 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 3 basic
-19
Safety score81

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

Inspection history

2 inspections · 3 visits

Latest inspection

Oct132026

Complaint inspection

7 violations found · Inspector came back once

Follow-up visitOct 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 High priority
What was still cited
High priority1
- Code 22, Food-contact surfaces clean and sanitized: Sides of fryers soiled with oil.
  Some progress noted but not complete
  More time given
Official report, on the Florida DBPR website
First visitOct 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 3 High priority
- 1 Intermediate
- 3 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs over pasta in walk in cooler. Operator removed pasta.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Sides of fryers soiled with oil.
- Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
  Combat roach bait under steam table. One roach bait on top of canned sauce.Two spray cans of Raid under table .Operator removed.
  Fixed on the spot
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.
  Tempura chicken not date marked. Operator date marked.
  Fixed on the spot
Basic3
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  7 dead roaches on bottom shelf by cook line. 2 dead under steam table. 1 dead on edge of fryer lip. 3 dead at triple sink on floor. 3 dead under floor rack 4 dead behind front line on floor. Operator cleaned area.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed through out kitchen.
  Exhaust/ventilation hood system soiled.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul82026B83Routine inspection8 violations, 1 high priority No follow-up needed

First visitJul 8, 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.
8 violations found:
- 1 High priority
- 5 Intermediate
- 2 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs over pasta in walk in cooler. Operator stored correctly.
  Fixed on the spot
Intermediate5
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Operator had employees sign as she had copies
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee washed face in the center of the triple sink.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Bowl stored in handwashing sink by triple sink. Operator removed.
  Fixed on the spot
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Six employees present,at commencement. Certified food manager came to establishment.
  Fixed on the spot
  Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Zixiu Pan 8/8/22
Basic2
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Fish (30°F - Thawing ) in water. Operator removed and thawed in walk in cooler.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Sweet and sour chicken prepared 7/7 not covered. Operator covered.
  Fixed on the spot
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.