DirtyFLRestaurant Inspection Data

HONG KONG ALLEY KITCHEN

With 7 documented inspections, HONG KONG ALLEY KITCHEN in ORLANDO has achieved a 1.8/5 food safety rating. Recent inspections show improving food safety practices.

East Colonial Drive
Orlando, Florida, 32814
Orange County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 8/28/2025

Inspection #: Visit ID: 13505986

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make table in cook line. - From follow-up inspection 2025-08-28: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on chest freezer. - From follow-up inspection 2025-08-28: **Time Extended**
  • 25-32-4:Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Operator refusing boxes of raw chicken to stored cook chicken and cabbage. Cabbage must be cooked up to 165F Corrected On-Site Repeat Violation - From follow-up inspection 2025-08-28: **Time Extended**
  • 05-05-4:Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer on talk cooler reading 42F degrees while probe thermometer was reading 57F - From follow-up inspection 2025-08-28: **Time Extended**

Inspection Date: 8/27/2025

Inspection #: Visit ID: 10915440

  • 36-36-4:Basic - Ceiling tile missing. Ceiling tile missing in ladies bathroom.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage on ceiling tiles at ladies bathroom Leak from ceiling in ladies bathroom
  • 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. Reach in cooler across from fryers 56F Tall reach in cooler with two door glass 57F Reach in cooler across from woks 48F
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make table in cook line.
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Raw pork belly stored on walk in cooler floor Raw chicken on walk in cooler floor
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on chest freezer.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in cook line
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Operator refusing boxes of raw chicken to stored cook chicken and cabbage. Cabbage must be cooked up to 165F Corrected On-Site Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Cooked chicken, pork and shrimp been thawed at room temperature. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw duck over soy sauce in walk in cooler .
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Potstickers 51F kept on talk reach in cooler for 4 hrs .
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu 47 , cooked vegetables 45F ,sprouts 46F , raw pork 46F, Raw chicken 46F, raw beef 46F , milk 51F , all kept for less than 4 hrs . Items moved to walk in cooler. Potstickers 51F kept on talk reach in cooler for 4 hrs . Raw pork stored across from woks with temperature of 50F, fish 49F, Raw chicken 48F, raw beef 48F, Raw shrimp 48F, kept for less than 4 hrs , operator placed ice on top. Warning
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer on talk cooler reading 42F degrees while probe thermometer was reading 57F
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 31B-03-4:Intermediate - No soap provided at handwash sink by three compartment sink. Corrected On-Site

Inspection Date: 1/27/2025

Inspection #: Visit ID: 8839012

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Two small white cutting boards kept in prep table by three bay sink.
  • 35A-03-4:Basic - Dead roaches on premises. 2 dead riches on floor by chest freezer located in back of kitchen by rack in where cans are kept. 1 dead roach on floor by hand sink located close to dish area. 4 dead roaches in back of reach in cooler , cooler close to sink located by dish area. Total= 7 dead roaches Corrected On-Site
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.Per operator machine out of service at this time.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers in cook line have debris.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken been thawed in standing water. 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. Raw scallops and raw pork stored over cooked chicken in walk in freezer. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over sprouts in reach in cooler across from burners . Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Items inside hand sink located by three bay sink . Corrected On-Site Repeat Violation
  • 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. No proof for some employees. Corrected On-Site
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer with - 20 degrees.

Inspection Date: 7/29/2024

Inspection #: Visit ID: 8838761

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up . - From follow-up inspection 2024-07-29: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler and reach in cooler shelves have debris. Repeat Violation - From follow-up inspection 2024-07-29: **Time Extended**
  • 25-32-4:Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Operator reusing chicken boxes to place washed broccoli, peeper . Vegetables must be cooked up to 165F. - From follow-up inspection 2024-07-29: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2024-07-29: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some 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 2024-07-29: **Time Extended**

Inspection Date: 7/24/2024

Inspection #: Visit ID: 8739330

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl use to scoop black pepper and sugar Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Soda cans and water bottles stored on floor at dry storage .
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up .
  • 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in kitchen by three bay sink
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler and reach in cooler shelves have debris. Repeat Violation
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Operator reusing chicken boxes to place washed broccoli, peeper . Vegetables must be cooked up to 165F.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat noodles in tall reach in cooler in cook line 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. Raw chicken in same container as raw scallops and fish in chest freezer.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp and cooked pork kept in tall white reach in cooler for less than 4 hrs with temperature of 49F
  • 28-07-4:Intermediate - Employee dumping mop water in the three-compartment sink / food preparation sink. And was cleaning mop bucket in three compartment sink. Sink must be rinsed and sanitized prior to using it.
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. 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. For new employee
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap in main hand sink located in men's bathroom Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 12/27/2023

Inspection #: Visit ID: 8579865

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area.Employee eating on table that bread was been prepared. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Debris inside reach in cooler on cook,one.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner.Raw beef been thawed att room temperature in three bay sink.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat sauces in walk in cooler. Raw cracked eggs stored over rice on reach in coolerCorrected On-Site** Corrected On-Site
  • 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, beef and shrimp stored in same pan in walk in cooler. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pre cooked duck kept hanging by exit door with temperature of 63F Ask employee to place in cooler. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.Bags stored inside hand sink by three bay sink. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No paper towels on sink by dish machine.
  • 08A-28-4:Intermediate - Partially cooked raw animal food is not separated from ready-to-eat food.Partially cooked duck stored over ready to eat sauces in walk in cooler. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.Degreaser bottle kept on dish area with no name. Repeat Violation

Inspection Date: 9/28/2023

Inspection #: Visit ID: 8360676

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food.Bowl use to scoop cornstarch. Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.Outside of bulk flour and rice containers.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Dust on ceiling tiles in between cookline and walk in cooler.
  • 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 cellphone stored on prep table.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris.Floor behind cooking equipment have debris.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Water bottles stored directly on floor on dry storage. Raw pork stored on walk in cooler floor.
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust.Salt and sugar containers stored under hand sink. .
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Utensils stored in water with temperature of 83F. Rice scooper.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 38-01-4:Basic - Light shield damaged/in disrepair.Missing light shield over mixers.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Debris inside reach in coolers.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination.To go containers kept behind cook line.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.Walk in cooler shelves.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale.3 cans of soy sauce and 1 can of ground bean sauce.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food.Reusing old box from raw food to store washed greens in walk in cooler.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored over ready to eat lettuce on Pepsi reach in freezer on cook line.
  • 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 chest freezer.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.Bags inside hand sink located by three bay sink.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No paper towels on hand sink by dish machine.
  • 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.For some employees.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.