Hong Kong Restaurant
7026 W Waters Ave, Tampa, FL 33634 · Permanent Food Service · License 3912354
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Jul 31 routine inspection5 high priority (3 fixed on the spot, 3 repeats), 2 intermediate (1 repeat), 8 basic (5 repeats); basic violations cost 12 at most-46
- Administrative complaint on Jul 31Counts in full until a follow-up finds the problems fixed-20
- Safety score34
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 31, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 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 identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
No time marking for cooked yellow rice on front line cook. Employee added a time during time of Inspection.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw frozen ground pork stored over raw frozen pork ribs inside upright reach in freezer adjacent to walk-in cooler. Manager relocated raw items to an approved location at time of inspection.
Fixed on the spotRepeat violation
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 frozen chicken stored over raw frozen shrimp and frozen beef inside upright reach in freezers next to reach in chest freezer.
Food placed in soiled container/equipment.
Cooked chicken wings and cooked chicken stored inside a reused cardboard box for shipping raw chicken. Discussed with employee to not reuse soiled containers used for storing raw meats. Employee reheated all cooked chicken: fried chicken wings 185°F, fried chicken 215°F at time of inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Crab Rangoon stored inside a shopping bag on front line reach in freezer. Two bags of frozen wontons and raw frozen meat stored inside a shopping bag in reach in freezer adjacent to walk-in cooler
Repeat violationAdministrative complaint
Intermediate2
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed one employee washing hands at the three compartment sink. Discussed with employee to wash hands only a designated hand washing sinks.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Multiple cutting boards inside establishment are soiled.
Repeat violation
Basic8
Code 08, Food protection and cross-contamination: Stored food not covered.
Multiple food items inside walking cooler are not covered. Cooked chicken, cooked shrimp, cut cabbage, raw wings, containers of sauces, cut broccoli, and cut carrots. Discussed with manager.
Food stored on floor.
Two containers of cooking oil stored on kitchen floor. Employee relocated all oil to an approved location at time of inspection.
Fixed on the spotRepeat violation
Raw fruits/vegetables not washed prior to preparation.
Observed an employee cutting unwashed onions at front line cook. Discussed with employee to wash all dirty produce before cutting.
Code 12, Handwashing and hygienic practices: Employee eating while preparing food.
Observed one employee chewing food at the front line cook while packaging food. Discussed with manager.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal beverage is stored on kitchen prep table adjacent to three compartment sink. Employee relocated drinks to an improve location at time of inspection.
Fixed on the spotRepeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed three employees at front line cook without hair restraint. Discussed with manager. Employees wore hair restraint at time of inspection.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Handleless containers use as a scoop in soy sauce bucket near front line cook.
Repeat violation
Duct tape used to repair nonfood-contact surface.
Located on the lid of two reach in chest freezers.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.