DirtyFLRestaurant Inspection Data

NEW HONG KONG HOUSE

NEW HONG KONG HOUSE maintains a 2.9/5 food safety rating based on 6 health department inspections in PENSACOLA. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

5912 N DAVIS HWY STE C

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 6 health inspection reports

All Inspection Reports

3/17/2026· 1mo ago

Visit ID: 13631952

Follow-up Inspection Required

1 high, 3 int, 4 basic

  • 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. Bags of produce on floor in hallway kitchen.
  • 08B-38-4:Basic - Food stored on floor. Multiple items inside walk in freezer floor.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items held less than 4hrs: cut cabbage 54f, lo mein 55f, egg rolls 55f, spring rolls 56f. Items located on prep table.
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. At bar location. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 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. Items inside upright reach in cooler kitchen. Multiple items inside walk in cooler.

7/22/2025· 8mo ago

Visit ID: 10942935

Met Inspection Standards

2 int, 1 basic

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Multiple boxed and bag items inside walk in freezer.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Multiple items inside walk in cooler.
  • 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.

4/8/2025· 1y ago

Visit ID: 10719400

Met Inspection Standards

2 high, 2 int, 2 basic

  • 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.

11/13/2024· 1y 5mo ago

Visit ID: 8788299

Met Inspection Standards

1 int, 4 basic

  • 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.

5/20/2024· 1y 11mo ago

Visit ID: 8676708

Met Inspection Standards

1 high, 1 int, 3 basic

  • 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.

8/2/2023· 2y 8mo ago

Visit ID: 8324040

Met Inspection Standards
  • N/A:No Violations Were Observed