HONG KONG TAKE OUT
South Jefferson Street
Florida, 32344
Jefferson County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 12/2/2024
High Priority
2
Intermediate
2
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Handles soiled with food debris on microwave, reach-in cooler.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cook line per table.
- 14-11-5:Basic - Equipment in poor repair gaskets torn in reach-in freezer.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee moved knifes. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled with food debris. Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
- 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Employee purchase current sanitizer. Chlorine 50pmm
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach-in freezer. Employee moved items. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in bathroom. Employee refilled paper towels. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp made 12-1-24 in walk-in cooler and cooked chicken, egg rolls in stand up cooler no date mark. Employee dated items. Corrected On-Site
Food safety inspection conducted on 12/2/2024 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).
Inspection on 5/13/2024
High Priority
3
Intermediate
1
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation
- 14-09-4:Basic - Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable. Operator replaced cutting board during inspection. Corrected On-Site
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors.
- 22-16-4:Basic - Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food in reach-in freezer near kitchen exit.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Sheet pans of raw chicken stored above uncovered cooked ribs in reach-in freezer near rear kitchen exit. Operator placed chicken on bottom shelf of reach-in freezer. Will email DBPR Form 5030-098. Safe Refrigerator Storage. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From cooks line at 2:40pm. Operator placed items in freezer. Re temp at 3:10pm. a. cooked pork (53F - Cold Holding); 43f b. cooked shrimp (48F - Cold Holding) 41f c. 46F - Cold Holding); cooked ribs 41f d. (54F - Cold Holding) 47f **Corrective Action Taken** Repeat Violation
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 1. Quingran Wang 2. Shue Chen
Food safety inspection conducted on 5/13/2024 revealed 10 total violations (3 high priority, 1 intermediate, 6 basic).
Inspection on 11/13/2023
High Priority
2
Intermediate
2
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen and prep area.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line cut marks
- 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. 4 cans of 4lbs oyster sauce dented.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on top shelf in walk-in cooler. Manager moved items to bottom shelf. Employee food on top shelf on cook line.
- 08B-38-4:Basic - Food stored on floor. Container of pork on floor in walk-in. Gallon on soy sauce on floor cook line. Employee moved items off the floor. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled with food debris
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White power substance in barrel not identified. Manager labeled barrel. Corrected On-Site Repeat Violation
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 4 cans of 4lbs oyster sauce dented.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (47F - Cold Holding); pork 43F @2:56 shrimp (53F - Cold Holding); Shrimp 38F@2:57 chicken (54F - Cold Holding)Chicken 42F@3:00 Manager moved items to walk-in. Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, noodles made 11-11-23 no date mark. Manager date mark items. Corrected On-Site
Food safety inspection conducted on 11/13/2023 revealed 11 total violations (2 high priority, 2 intermediate, 7 basic).