New Hong Kong Largo INC
10801 Starkey Rd Ste 5, Largo, FL 33777 · Permanent Food Service · License 6215022
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 Sep 25 routine inspection1 high priority (fixed on the spot), 1 intermediate, 15 basic (9 repeats); basic violations cost 12 at most-18
- Safety score82
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 visitSep 25, 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.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cook line next to fryers - tempura chicken (75°F - Cold Holding), per staff held less than 4 hours, moved to cooler
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Stained cutting boards on prep cooler
Basic15
Code 08, Food protection and cross-contamination: Stored food not covered.
Multiple containers of cooked chicken uncovered in walk in cooler Exterior
Repeat violation
Food stored on floor.
Bag of carrots on floor in walk in cooler Exterior
Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
Chest freezer containing unpackaged food in dining room not secured
Repeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Coffee cup on prep table, staff removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Repeat violation
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Chlorine sanitizer bucket on floor under triple sink 200+ppm, staff diluted to 100ppm
Fixed on the spot
Wiping cloth sanitizing solution stored on the floor.
Under triple sink
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Repeat violation
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Freezer door handles heavily soiled
Repeat violation
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Clean knives stored on soiled wood knives rack (wall mounted)
Code 25, Single-service items: Reuse of single-service or single-use articles.
Shell egg trays reused on cook line Metal sauce containers reused as scoops in storage bins
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Porous acoustic tiles over kitchen
Floor soiled/has accumulation of debris.
Accumulation of grease under fryers
Repeat violation
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.
Cell phone on prep table, staff 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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.