DirtyFLRestaurant Inspection Data

HONG KONG PALACE

22191 POWERLINE RD #24C

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 2/13/2025

Inspection #: Visit ID: 8894197

  • 08B-38-4:Basic - Boxes of spare ribs stored on floor inside walk in freezer. Operator reorganized. Corrected On-Site
  • 36-73-4:Basic - Floor heavily soiled with grease behind cook line equipment.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave exterior soiled with food debris. Rice cooker exteriors heavily soiled with grease and food debris. Cook line hood filter heavily soiled with grease.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover on shelving throughout kitchen and expo line areas.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawed in standing water near back dry storage area. Operator placed under running water. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Working container of cornstarch near ware washing/dry storage area not labeled. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat chicken inside cook line reach in cooler. Raw chicken stored above ready to eat broccoli in cook line flip top cooler. Operator reorganized. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Non-commercially packaged chicken stored over non-commercially packaged beef in walk in freezer. Operator reorganized. Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

Inspection Date: 9/19/2024

Inspection #: Visit ID: 8731707

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In buckets of flour, starch and rice, pint sized containers are stored and used to dispense food. The items were removed. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. In the back of the kitchen, buckets of rice, flour and starch are stored on the floor. The operator moved to shelving Corrected On-Site

Inspection Date: 1/25/2024

Inspection #: Visit ID: 8455749

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chef discarded drink Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Chef removed knives Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Chef turned hot water on Corrected On-Site

Inspection Date: 10/24/2023

Inspection #: Visit ID: 8456517

  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. - From follow-up inspection 2023-07-27: **Time Extended** - From follow-up inspection 2023-10-24: Admin Complaint
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-07-27: **Time Extended** - From follow-up inspection 2023-10-24: Admin Complaint

Inspection Date: 7/27/2023

Inspection #: Visit ID: 8455088

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-07-27: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Throughout restaurant containers of oil and sauce in floor. At walk in cooler containers of raw chicken stored on floor. - From follow-up inspection 2023-07-27: Containers of sauce on floor by cookline. **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease and food debris behind cookline, and on cookline. - From follow-up inspection 2023-07-27: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. - From follow-up inspection 2023-07-27: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-07-27: **Time Extended**

Inspection Date: 7/26/2023

Inspection #: Visit ID: 8353043

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee drinking at cookline area.
  • 08B-38-4:Basic - Food stored on floor. Throughout restaurant containers of oil and sauce in floor. At walk in cooler containers of raw chicken stored on floor.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knifes stored between flip top cooler and prep counter at cookline- operator removed. Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board- at prep counter near cookline. Repeat Violation
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable . At dry storage area - operator mixing food with a non food grade 3 feet concrete drill mixer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease and food debris behind cookline, and on cookline.
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped nose with bear hand - then proceeded to handle and cut raw pork- educated operator. Repeat Violation Admin Complaint
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cookline area drinking from personal cup- then proceded to handle raw pork- no handwash- educated operator.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At kitchen area observed approximately 1 small flying insect landing on cutting boards, food prep counters, and utensils.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. At walk in freezer non food grade to-go/ shopping bag used to store raw chicken. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw chicken stored over wontons.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler at end of cookline- raw beef stored over cooked chicken. At flip top cooler- raw shell eggs stored over sliced carrots.
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer raw chicken not commercially packaged stored over raw beef.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cookline- raw shall eggs 50-54F- cold holding- food stored above fill line - food not prepared or portioned today- food out of temperature overnight- see stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cookline- raw shall eggs 50-54F- cold holding- food stored above fill line - food not prepared or portioned today- food out of temperature overnight- see stop sale.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. W-D40 stored over bag of onions next to dry storage.
  • 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.