Hong Kong Restaurant
830 N Broadway Ave, Bartow, FL 33830 · Permanent Food Service · License 6307976
What drove the grade
Food placed in soiled container/equipment.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection1 high priority (fixed on the spot), 1 intermediate, 4 basic (1 repeat)-11
- Safety score89
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 29, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Food placed in soiled container/equipment.
Cooked chicken placed inside a lid of a cardboard box. The chicken was removed and the box lids was discarded.
Fixed on the spot
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.
General chicken, egg rolls inside the walk in cooler.
Basic4
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Lid to a bulk container flour is cracked. In the dry storage area.
Code 25, Single-service items: Reuse of single-service or single-use articles.
Card board contains reused to store cooked food.
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
Walk in cooler.
Repeat violation
Floor soiled/has accumulation of debris.
Under all equipment.
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.