HONG KONG CHINESE RESTAURANT
Onyx Road
Miramar, Florida, 33025
Broward County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/3/2025
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 25-32-4:Basic - Reuse of single-service or single-use articles. Cut jug reused as a scooper in kitchen.
- 08B-27-4:High Priority - Food placed in soiled container/equipment. Cooked fried chicken placed to drain on menus in containers. Menus removed Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handsink in kitchen turned off from knob under bottom of sink, manager turned on. Corrected On-Site
Food safety inspection conducted on 3/3/2025 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 11/1/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Handle broken/ stuck shut on handsink near register
- 25-32-4:Basic - Reuse of single-service or single-use articles. Cut jug used as a scooper
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Handsink In kitchen leaking water
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bowls in handsink
Food safety inspection conducted on 11/1/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 6/18/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 6/18/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 6/6/2024
High Priority
3
Intermediate
2
Basic
7
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls , cans used as scoops in flour , rice. Repeat Violation
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in prep areas are cardboard/acoustic style. Not smooth and easily cleanable. (Note : if ceiling tiles are observed to be soiled of not cleanable in future inspections, division will require tiles to be changed ) Repeat Violation
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Kitchen prep cooler by cookline. Foods at 48-50°. Cooler doors not making tight seal. Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment. Prepline. Moved by manager. **Corrective Action Taken**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled cooler shelves. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Bags of rice , flour uncovered in rear kitchen
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Egg roll wrappers thawing at room temperature. Moved by manager. Repeat Violation
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Non food grade containers used to hold food. Chicken. In cooler. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken. 50°. Cooked pork 50°. Sprouts. 48° in make table. Placed at 11 am Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken. 50°. Cooked pork 50°. Sprouts. 48° in make table. Placed at 11 am stop sale issued. Raw chicken 48°. Item iced down placed at 12 noon. Warning
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands in Three compartment sink after entering from front. Inspector intervened. Employee Washed hand in Hand wash sink. **Corrective Action Taken** Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Items, bowls , in front line Hand wash sink. Moved by manager Corrected On-Site Repeat Violation
Food safety inspection conducted on 6/6/2024 revealed 12 total violations (3 high priority, 2 intermediate, 7 basic).
Inspection on 4/18/2024
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Handsink upfront and handsink in kitchen
- 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Cooked chicken wings stored in cardboard box in reach in cooler
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bowls stored in handsink moved 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. Sweet and sour chicken. Made possibly two days ago
Food safety inspection conducted on 4/18/2024 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 4/2/2024
High Priority
3
Intermediate
4
Basic
7
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in flour container in prep area under prep cart Repeat Violation
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Above make table reach in cooler on cook line Repeat Violation
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen and prep area
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At restroom labeled employee only. Provided hand wash sign **Corrective Action Taken**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of upright reach in cooler with soiled build up
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Kitchen hand wash sink with raw shrimp in bowl thawing in standing water. Employee removed and properly stored in cooler Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. At both front counter and cook line hand wash sink with leaking faucet Repeat Violation
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter restaurant from front door, then headed to back kitchen area to begin handling noodles cooling on prep table with bare hands and placing in container to be stored for later use without washing hands. Operator has no AOP. Employee then went to wash hands at mop sink, then at three compartment sink and put on gloves. Person in charge reviewed with employee in their language on correct procedure
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee enter restaurant from front door, then headed to back kitchen area to begin handling noodles cooling on prep table with bare hands and placing in container to be stored for later use without washing hands. Operator has no AOP. Employee then went to wash hands at mop sink, then at three compartment sink and put on gloves. Person in charge reviewed with employee in their language on correct procedure
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Prep raw beef stored over cooked wings in make table reach in cooler on cook line. Employee removed Repeat Violation Admin Complaint
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee enter restaurant from front door, then headed to back kitchen area to begin handling noodles cooling on prep table with bare hands and placing in container to be stored for later use without washing hands. Operator has no AOP. Employee then went to wash hands at mop sink, then at three compartment sink and put on gloves. Person in charge reviewed with employee in their language on correct procedure
- 27-05-4:Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. Operator has one of the restrooms with no hot or cold running water at restroom labeled employee only
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Front counter hand wash sink with bowl inside and hose attached to faucet nozzle. Kitchen hand wash sink with raw shrimp in bowl thawing in standing water. Employee removed and properly stored in cooler Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At restroom labeled employee only
Food safety inspection conducted on 4/2/2024 revealed 14 total violations (3 high priority, 4 intermediate, 7 basic).