New Hong Kong

767 S SR 434 Ste 1040, Altamonte Springs, FL 32714 · Permanent Food Service · License 6905286

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Oct 6, 2026 (5 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 16 other violations

How the score was calculated

Starting score100
Violations at the Oct 6 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 4 intermediate (3 fixed on the spot), 10 basic (3 repeats); basic violations cost 12 at most
-32
Safety score68

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

Inspection history

1 inspection · 1 visit

Oct62026

Routine inspection

17 violations found

First visitOct 6, 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:
- 3 High priority
- 4 Intermediate
- 10 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. 1 can of water chestnuts on dry item shelf dented
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  -Raw shrimp behind cooked chocked in sandwich top reach in cooler across from wok station on cooks line Raw proteins over sauces in walk in cooler Raw pork over cooked chicken wings in walk cooler
  Fixed on the spotRepeat violation
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Drain cleaner on cooks line
  Fixed on the spot
Intermediate4
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Provided form to operator. Operator completed during inspection.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Ice machine
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Vase in sink on front counter
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  In dish area
  Fixed on the spot
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Ingredient bins in dry storage area
  Repeat violation
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Between fryer and prep table and fryer
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  -Under counter reach in cooler on cooks line - walk in cooler
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Raw sliced beef in sandwich top reach in cooler on cooks line
  Repeat violation
  Prep table shelf with rust that has pitted the surface with rice cooker on it on cooks line
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  To go containers on cooks line
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Back door open
- Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
  Over double door reach in cooler in prep area
- 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.
  Coke soda in walk in cooler and bottled water in reach in front cooler. Operator removed.
  Fixed on the spotRepeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  4-1-24
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

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.
Stop sale: An order that the food can’t be sold or served.