HONG KONG CHINESE RESTAURANT AT PORT ORANGE INC
5287 South Nova Road
Florida, 32127
Volusia County County
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/7/2025
High Priority
3
Intermediate
2
Basic
10
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. -multiple areas in use as lining
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -prep area
- 24-06-4:Basic - Clean utensils or equipment stored on dirty drawer or rack/shelf. -bowls on shelf above 3 compartment sink
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. -walk in cooler Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- 14-11-5:Basic - Equipment in poor repair. -racks with rust pitting the surface inside walk jn cooler -damaged bowl above 3 compartment sink -lid to plastic container used for sesame
- 22-08-4:Basic - Interior of salamander has accumulation of black substance/grease/food debris.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink in warewashing area
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan in prep area -top surface of refrigerators in prep area
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink faucet
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw pork stored above cooked pork, walk in cooler shelving -raw eggs above buckets of sauce, 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. -cooked rice 65-67F inside bowl above woks on cook line. Manager stated removed from cooler 1 hour prior with intention to reheat for hot holding. Advised manager of need to reheat to 165F within 2 hours.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -both hand sinks blocked by equipment in back 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 pork, chicken, egg rolls from prior days service
Food safety inspection conducted on 1/7/2025 revealed 15 total violations (3 high priority, 2 intermediate, 10 basic).
Inspection on 7/16/2024
High Priority
1
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust/debris on top of fridge near 3 compartment sink -on fan cover above refrigerator -top shelf across from cook line
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -flour bulk container
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above dumplings Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand sinks blocked by equipment 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 pork
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Corrected On-Site
Food safety inspection conducted on 7/16/2024 revealed 7 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 2/13/2024
High Priority
1
Intermediate
1
Basic
7
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact surface.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. -lid for bulk rice bin
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -bag of sugar, case of canned food from delivery
- 14-69-4:Basic - Ice buildup in reach-in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of salamander -top of lid to bulk rice container
- 13-03-4:Basic - Operator with no hair restraint while engaging in food preparation.
- 14-15-4:High Priority - Nonfood-grade utensils used for direct contact with food.
- 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. -smoked pork inside walk in cooler
Food safety inspection conducted on 2/13/2024 revealed 9 total violations (1 high priority, 1 intermediate, 7 basic).
Inspection on 8/18/2023
High Priority
4
Intermediate
3
Basic
11
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. -soiled cardboard on top of fridge un prep area
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee food on a food preparation table or over/next to clean equipment/utensils. -next to stored food on shelving
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 08B-38-4:Basic - Food stored on floor. -bag of corn starch -bucket of duck sauce
- 14-69-4:Basic - Ice buildup in reach-in freezer.
- 31B-04-4:Basic - No readable handwashing sign provided at a hand sink used by food employees.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of refrigerator in back -fan on top of refrigerator
- 14-20-4:Basic - Ripped/worn tin foil used as cover. -around ansul lines above cook top
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed whole mushrooms stored above cut produce inside walk in cooler
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -white substance on shelving in unlabeled container
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -fried rice 101F in middle, 85F at edge. Cooling for just over 2 hours sitting on table at room temperature. Manager began splitting product into smaller batches during inspection. **Corrective Action Taken**
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. -non food grade plastic bins used for direct contact with food. Advised to keep bagged food inside non-food grade bins to avoid direct contact.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw meats stored above bucket of soy sauce in walk in cooler. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -prolonged exposure to ambient room temperature after cooking process completed and cooling began. -dense/deep loaded pan trapping heat inside middle of cooling rice **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -blocked by equipment in back near exit
- 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 pork inside walk in
Food safety inspection conducted on 8/18/2023 revealed 18 total violations (4 high priority, 3 intermediate, 11 basic).