HONG KONG RESTAURANT OF PALM BAY INC
5270 BABCOCK ST NE STE 35
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 3 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/15/2025
High Priority
4
Intermediate
1
Basic
8
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Chest freezer **Repeat Violation**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler. Clams and cooked chicken Educated operator
- 14-11-5:Basic - Equipment in poor repair. Gaskets small reach in cooler both
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White reach in freezer **Repeat Violation**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gaskets reach in freezers **Repeat Violation**
- 08B-12-5:Basic - Stored food not covered. Cut cabbage. Walk in cooler **Corrected On-Site**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell raw eggs over cooked chicken reach in cooler **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 over raw fish krab sticks. Upright freezer **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken make table 45f cold holding. Operator had out of cooler this morning. Suggest rapid chill Recheck raw chicken 35f cold holding **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 walk in cooler **Corrected On-Site**
Food safety inspection conducted on 4/15/2025 revealed 13 total violations (4 high priority, 1 intermediate, 8 basic).
Inspection on 10/29/2024
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-71-4:Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Gaskets in chest freezers - From follow-up inspection 2024-10-29: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Silver single door by front counter White single door freezer- front counter All chest freezers **Repeat Violation** - From follow-up inspection 2024-10-29: **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make tables - From follow-up inspection 2024-10-29: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Reach in freezer and reach in cooler gaskets heavily soiled with food debris - From follow-up inspection 2024-10-29: **Time Extended**
Food safety inspection conducted on 10/29/2024 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 10/28/2024
High Priority
4
Intermediate
2
Basic
10
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Raw chicken- bowl removed **Corrected On-Site** **Repeat Violation**
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Double door under counter reach in cooler
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Gaskets in chest freezers
- 08B-38-4:Basic - Food stored on floor. Oil stored on floor - moved by employee Soy sauce stored on floor - moved by employee Rice stored on floor- moved by employee **Corrected On-Site**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Silver single door by front counter White single door freezer- front counter All chest freezers **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on bar next to stove at waist level. Moved by cook **Corrected On-Site**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make tables
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Reach in freezer and reach in cooler gaskets heavily soiled with food debris
- 08B-12-5:Basic - Stored food not covered. Flour in dry storage **Repeat Violation**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Meats in reach in freezer **Repeat Violation**
- 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. Chicken over pork- items moved **Corrected On-Site** **Repeat Violation**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw shrimp 49 F - cold holding; raw chicken 49 F - cold holding; raw beef 48 F - cold holding
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large Make table- cooked pork 47 F - cold holding; cooked shrimp 48 F - cold holding; cooked chicken 49 F - cold holding; under large make table- cooked pork 49 F - cold holding; small make table- cooked noodles 47 F - cold holding; put out at 12:00 found at 3:30 rapid chill reach in cooler Large make table top: raw shrimp 49 F - cold holding; raw chicken 49 F - cold holding; raw beef 48 F - cold holding;- stop sale **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bags and gloves in handwashing sink close to back door **Corrected On-Site** **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink near back door
Food safety inspection conducted on 10/28/2024 revealed 16 total violations (4 high priority, 2 intermediate, 10 basic).