Hong Kong House Restaurant
955 NE 125 St, North Miami, FL 33161 · Permanent Food Service · License 2322902
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection1 intermediate (1 repeat), 7 basic (3 repeats)-14
- Safety score86
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 21, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
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.
Cooked: chicken, pork, egg rolls and cut ham held for more than 24/hrs without date marked.
Repeat violation
Basic7
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Plastic containers with chicken on the floor inside walk in cooler.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Rusted shelves inside walk in cooler.
Repeat violation
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Employee removed it.
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Open dumpster lid.
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Grease under cooking equipments.
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.