FIRST HONG KONG CAFE
117 SE 2 STREET
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 4/11/2025
High Priority
0
Intermediate
4
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 51-13-4:Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. **Warning** - From follow-up inspection 2025-04-11: **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-04-11: **Time Extended**
- 11-27-4:Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-04-11: **Time Extended**
- 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2025-04-11: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning** - From follow-up inspection 2025-04-11: **Time Extended**
- 05-13-5:Intermediate - - From initial inspection : Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. **Warning** - From follow-up inspection 2025-04-11: **Time Extended**
- 51-04-4:- From initial inspection : No child labor law poster. For reporting purposes only. - From follow-up inspection 2025-04-11: **Time Extended**
Food safety inspection conducted on 4/11/2025 revealed 7 total violations (0 high priority, 4 intermediate, 2 basic).
Inspection on 3/4/2025
High Priority
0
Intermediate
7
Basic
12
Total
20
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. **Warning**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Excessive grease under kitchen fryers. **Warning**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all food shelves sold throughout. **Warning**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers. **Warning**
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- 21-10-4:Basic - Soiled dry wiping cloth in use. **Warning**
- 08B-12-5:Basic - Stored food not covered. Observed cooked rice not covered inside kitchen reach in cooler. **Warning**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- 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. **Warning**
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Warning**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. **Warning**
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All food handlers training are expired for every employee. **Warning**
- 51-04-4:No child labor law poster. For reporting purposes only.
Food safety inspection conducted on 3/4/2025 revealed 20 total violations (0 high priority, 7 intermediate, 12 basic).
Inspection on 10/25/2024
High Priority
2
Intermediate
4
Basic
14
Total
20
Inspection Details:
- 16-07-4:Basic - Accumulation of debris in three-compartment sink.
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Cooking area.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled kitchen shelves throughout.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers throughout.
- 08B-12-5:Basic - Stored food not covered. Observed cook rice inside cooler not covered.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Clean kitchen wall throughout.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. confirmation coming to 47247330240 **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork at 49 f and shrimp 48 f inside kitchen coolers. cook placed bags of ice on the product. **Corrective Action Taken**
- 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.
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 10/25/2024 revealed 20 total violations (2 high priority, 4 intermediate, 14 basic).