New Hong Kong
3116 W 76 St, Hialeah, FL 33018 · Permanent Food Service · License 2330115
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 Nov 5 routine inspection5 high priority (2 no follow-up needed, 3 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 2 repeats), 12 basic (2 repeats); basic violations cost 12 at most-39
- Safety score61
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 visitNov 5, 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.
20 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.
Observed honey chicken (66°F - Cold Holding) stored inside bucket on top of prep table. As per operator kept in cold holding for reheating and serving to customers. Also observed inside line cooler in front of stove, eggrolls (55°F - Cold Holding). for less than 4 hours as per operator. Operator placed egg rolls and honey chicken inside reach in cooler.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs over sauce, inside walk in cooler.
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.
Observed inside reach in freezer raw chicken portioned next to raw beef and raw vegetables.
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed employee cracking raw shell eggs, handling cleaned utensils, and served ready to eat foods without washing hands. Coached operator to wash hands after handling raw foods.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed expired on 10/01/2026. Operator renewed license during inspection.
Fixed on the spot
Intermediate3
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.
Observed fried chicken inside walk in cooler as per operator prepared more than 24 hours not date marked.
Repeat violation
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.
Provided handout to operator.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed can opener attached to prep table soiled.
Basic12
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed raw shrimp inside aluminum bowl sitting in standing water improperly thawing on top of 3 compartment sink.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed bulk of onion placed on floor in dry storage area.
Employee personal food not properly identified and segregated from food to be served to the public.
Observed multiple employee foods stored inside all cold holding units of the establishment.
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed employee drinking in kitchen/prep area.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed inside multiple grain containers plastic bowls for food dispensing with no handles.
Reach-in cooler shelves with rust that has pitted the surface.
Observed inside reach in cooler in front of steam table.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed handwashing sink soiled on kitchen entrance. Also observed walk in cooler fan covers soiled.
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
Observed tools, cans, sealed tape, and cardboard box on shelf on top of line cooler.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling soiled inside kitchen area.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed in kitchen area.
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.
Observed employee dental prosthesis, personal keys and cellphone on top of prep table. Operator removed all items from prep table.
Fixed on the spotRepeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed mop stored inside bucket near 3 compartment sink area.
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.