NEW HONG KONG HOUSE
5912 N DAVIS HWY STE C
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/8/2025
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Multiple bags of produce on floor in kitchen hallway. Multiple items inside walk in cooler and freezer floor.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees washed hands with gloves on in three compartment sink.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 57f on make line, held less than 4hrs.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Utensils, stored inside hand washing station in kitchen. Operator removed item. 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. Multiple items inside walk in cooler.
Food safety inspection conducted on 4/8/2025 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 11/13/2024
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Inside ingredient bins in kitchen.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Boxed items inside walk in freezer.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Bagged items thawing at room temperature.
- 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. Multiple items inside walk in cooler.
Food safety inspection conducted on 11/13/2024 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 5/20/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 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 drink on make line in kitchen.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour bins in back kitchen.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breaded chicken 55/56/57/52f, cut cabbage 65/66f, lo mein 59f, spring rolls 84f all items held less than 4hrs.
- 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. Multiple items inside walk in cooler.
Food safety inspection conducted on 5/20/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 8/2/2023
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 8/2/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).