Hong Kong Restaurant
3328 NE 7 St, Homestead, FL 33033 · Permanent Food Service · License 2336367
What drove the grade
Non-food grade paper/paper towel used as liner for food container.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection3 high priority (2 fixed by the Oct 29 follow-up), 1 intermediate, 9 basic (3 repeats)-27
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Still observed, operator removed from cooked chicken wings container.
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Still observed.
More time given
Ice buildup in reach-in freezer and/or walk-in freezer.
Still observed.
More time given
- First visitOct 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 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.
Observed inside walk in cooler raw chicken (47°F - Cold Holding); raw beef (45°F - Cold Holding); breaded chicken (55°F - Cold Holding); fried chicken (53°F - Cold Holding). As per operator the door was being constantly opened for less than 4 hrs. Observed pork (58°F - Cold Holding); ribs (60°F - Cold Holding); honey chicken (59°F - Cold Holding) inside reach in cooler. As per operator for less than 4 hrs. Operator placed in a different reach in cooler for rapid cooling.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken stored over raw plantains inside walk in cooler.
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed for chicken wings, egg rolls.
Intermediate1
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed employee washed hands in triple sink.
Basic9
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed oil stored on floor under wok station. Operator removed from floor.
Fixed on the spot
Employee personal food not properly identified and segregated from food to be served to the public.
Observed employee food not segregated inside reach in freezer across fryers. Operator properly segregated.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed employee drink inside beverage cooler.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed inside plastic container with cornstarch at dry storage. Operator removed the bowl.
Fixed on the spotRepeat violation
Equipment in poor repair.
Observed microwave interior in poor repair.
Walk-in cooler shelves with rust that has pitted the surface.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed inside reach in cooler by fryers
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Observed inside unisex restroom.
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 phone on prep table by fryers. Operator removed. Observed employee bag next to dry goods on shelf at dry storage. Operator removed.
Fixed on the spot
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.