DirtyFLRestaurant Inspection Data

HONG KONG PALACE

22191 POWERLINE RD #24C

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 4 health inspection reports

All Inspection Reports

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.