Hong Kong Chinese Restaurant at Port Orange INC
5287 S Nova Rd, Port Orange, FL 32127 · Permanent Food Service · License 7406480
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection5 high priority (3 no follow-up needed, 2 fixed on the spot), 3 intermediate, 7 basic-31
- Safety score69
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 9, 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
-cooked rice, 97°F at edge, 117°F in middle of large bowl after 1 hour per manager. Rechecked 1 hour later at 94°F edge, 115°F middle. Advised to use sheet pans or 2" hotel pans for rapid cooling. Provided instruction flyer for cooling. Advising operator that repeat violations for cooling may lead to immediate enforcement/followup inspection. -cooked noodles, 60°F at edge, 85°F in middle after 2-3 hours per manager, product is heavily loaded inside a large wok/bowl
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-egg shell crates with prior contact with raw eggs reused and placed touching cut product inside walk in cooler
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
-raw comminuted beef stored about raw shrimp inside walk in cooler
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
-hand,ed raw food product from walk in cooler prior to engaging in food handling on cook line without washing hands
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
-rice container, advised to place bag of rice directly into bin
Intermediate3
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.
-numerous precooked items inside walk in cooler without date marks
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
-using large bowl/deep containers for cooling cooked rice/noodles
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-items/equipment inside hand simk basin next to 3 compartment sink
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
-rice
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
-bag of sugar
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
Ice buildup in reach-in freezer.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
-interior of salamander on cook line
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.