Hong Kong
2525 Pasadena Ave S Ste K, South Pasadena, FL 33707 · Permanent Food Service · License 6215392
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection5 high priority (1 fixed by the Oct 22 follow-up, 4 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 2 repeats), 11 basic (4 repeats); basic violations cost 12 at most-39
- Administrative complaint on Jul 21, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score49
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 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
12 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic11
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
More time given
Code 08, Food protection and cross-contamination: Stored food not covered.
More time given
Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
More time given
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Ice buildup in reach-in freezers throughout kitchen.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Buildup of food debris/soil residue on equipment door handles throughout kitchen.
More time given
Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen
More time given
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
More time given
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
More time given
- First visitJul 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 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.
Items in reach in coolers on cookline near register- egg rolls (49°F - Cold Holding, retemped at 44°F); fried chicken (48°F - Cold Holding, retemped at 42°F); spring rolls (46°F - Cold Holding, retemped at 43°F) All items temping high, cooler was not on coldest setting and has been in use throughout the day. Operator moved items to walk in cooler to cool and adjusted cooler. Operator will not store foods back in cooler until it can hold at 41°F or below.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-raw chicken stored above garlic in oil and dumplings in walk in cooler Operator moved raw chicken to store below ready to eat foods
Fixed on the spotRepeat violationAdministrative complaint
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
-raw chicken stored over raw eggs in walk in cooler Operator moved raw chicken to store below eggs.
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Operator handled shell egg cartons and containers of raw chicken in walk in cooler, opened back door, and washed hands in 3 compartment sink with no soap. One gloved one bare hand. Operator removed glove and washed hands with soap at hand wash sink.
Fixed on the spot
Employee washed hands with no soap.
Operator handled shell egg cartons and containers of raw chicken in walk in cooler, opened back door, and washed hands in 3 compartment sink with no soap. One gloved one bare hand. Operator removed glove and washed hands with soap at hand wash sink.
Fixed on the spot
Intermediate3
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Operator handled shell egg cartons and containers of raw chicken in walk in cooler, opened back door, and washed hands in 3 compartment sink with no soap. One gloved one bare hand. Operator removed glove and washed hands with soap at hand wash sink.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-cutting board on cookline stained
Repeat violation
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Employee training for both employees expired 5/11/26
Repeat violationAdministrative complaint
Basic11
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
-no thermometer in reach in cooler at end of cookline near register.
Code 08, Food protection and cross-contamination: Stored food not covered.
-bags of flour in rear kitchen open and uncovered
Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
-unpackaged prepared foods stored in reach in freezers in dining room
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
-cutting board on cookline grooved
Repeat violation
Ice buildup in reach-in freezers throughout kitchen.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-reach in and walk in cooler gaskets soiled
Buildup of food debris/soil residue on equipment door handles throughout kitchen.
Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
-in back dry storage room
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen
Repeat violation
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
-acoustic ceiling tile throughout kitchen
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Displayed license expired 2/1/26
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.