Hong Kong Alley Kitchen

10663 E Colonial Drive, Orlando, FL 32817 · Permanent Food Service · License 5809305

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Sep 3, 2026

What drove the grade

Live, small flying insects found.High priority · fixed by the Sep 3 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Aug 12 routine inspection
3 high priority (2 fixed by the Sep 3 follow-up, 1 fixed on the spot), 3 intermediate, 7 basic
-25
Safety score75

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

Inspection history

1 inspection · 2 visits

Aug122026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitSep 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
Official report, on the Florida DBPR website
First visitAug 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 3 High priority
- 3 Intermediate
- 7 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 duck stored over brown sauce in walk in cooler.
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw shell eggs stored over raw pork in walk in cooler . Operator properly stored
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  1 live flying insect on dish area
Intermediate3
- 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.
- 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/
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No training provided for any employees
Basic7
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Raw pork and plastic container with bags of food stored on floor. Employee picked up. Corrected On-Site Corrected On-Site Warning
- Code 13, Clean clothes, hair restraints, jewelry: Employee with soiled clothing.
  Employee preparing food orders while wearing a watch .
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Debris on shelves on tall reach in cooler in cook line
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Cabbage , diced peppers and onions , cooked chicken stored on single use boxes. Employee removed . Corrected On-Site Corrected On-Site Repeat Violation Warning
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
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

Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.