DirtyFLRestaurant Inspection Data

ST LUCIE HONG KONG HOUSE INC

ST LUCIE HONG KONG HOUSE INC maintains a 1.6/5 food safety rating based on 6 health department inspections in PORT ST LUCIE. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 6 reports on file

Southwest Port Saint Lucie Boulevard
Port Saint Lucie, Florida, 34984
Saint Lucie County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 6 health inspection reports

All Inspection Reports

2/23/2026· 2w ago

Visit ID: 13495814

Met Inspection Standards

1 high, 2 int, 3 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Raw shrimp in 2 door reach in cooler.
  • 08B-38-4:Basic - Food stored on floor. Bulk oil. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. In a shared plaza.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in a bucket with water and soap. Explained to only use hand washing sink. **Corrective Action Taken**
  • 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. Fried rice and chicken found in reach in freezer.

8/18/2025· 6mo ago

Visit ID: 10892183

Met Inspection Standards

5 high, 6 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both doors. Repeat Violation
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Plastic white container storing food.
  • 08B-37-4:Basic - Food stored in a prohibited area. Sauces stored under hand washing sink. Operator removed. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Soup. Operator removed. And bulk oil found on cooks line. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Repeat Violation
  • 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination. On shelf in kitchen. Operator corrected. Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee placing chow mein noodles into smalls bags with bare hands. Per employee, did not have glove size. Education provided to employee and Operator. Employee washed hands and donned on gloves. Noodles were removed by Operator to be discarded. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over washed carrots in walk in cooler. Operator removed Corrected On-Site
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs 86F ambient sitting out on counter. Per Operator, was out for 10-15 mins. Advised to rapid chill. **Corrective Action Taken** Repeat Violation
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Employee touched ready to eat foods - chow mein noodles with bare hands contact. 20 packs, per employee.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Repeat Violation

4/23/2025· 10mo ago

Visit ID: 10724304

Met Inspection Standards

2 high, 9 basic

  • 35A-03-4:Basic - 1 Dead roaches on premises found in storage nook. Manager removed quickly. Corrected On-Site
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Guest/men's.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler.
  • 08B-38-4:Basic - Food stored on floor. Bulk oil. Corrected On-Site Repeat Violation
  • 36-24-5:Basic - Hole in or other damage to wall. Storage nook.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 82F. Informed Manager. Manager removed water and did not refill. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of small reach in cooler and white reach in freezer. Hood filters. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Multiple items in small reach in cooler and 2 door standing cooler. Repeat Violation
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 76F ambient. Employee placed in cooler to rapid chill. Left out under 1 hour. **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

11/19/2024· 1y 3mo ago

Visit ID: 8720562

Met Inspection Standards

2 high, 5 basic

  • 08B-38-4:Basic - Food stored on floor. Bulk oil, pan onions in walk in cooler Repeat Violation
  • 42-02-4:Basic - Improper storage of maintenance equipment. Tools stored on shelf above food storage
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods, and cooking equipment Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Egg rolls in walk in cooler Repeat Violation
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Over cabbage in walk in cooler
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over ready to eat foods

5/28/2024· 1y 9mo ago

Visit ID: 8533491

Met Inspection Standards

2 high, 3 int, 8 basic

  • 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. Cook on cook line drinking from unenclosed beverage container
  • 08B-38-4:Basic - Food stored on floor. Watermelon and bins of various foods on floor in walk in cooler. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Reading 84f. Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave is soiled
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters soiled in grease 2. Exterior oven,wok table, salamander soiled Repeat Violation
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Reuse of aluminum can to store broccoli on cooks line
  • 08B-12-5:Basic - Stored food not covered. Cooked chicken, egg rolls in walk in cooler
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw prepped chicken stored on top of bean sprouts in walk in cooler Corrected On-Site
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On cooks line. Ambient of 76f. Operator stated it has been out for one hour. Advised to move to cooler to rapid chill. **Corrective Action Taken**
  • 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. 1 new hire. Provided form to operator to sign **Corrective Action Taken** Repeat Violation
  • 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. One new hire, operator stated employee has been here for a few months.
  • 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. Many items in walk in cooler without date marks.

10/23/2023· 2y 4mo ago

Visit ID: 8342520

Met Inspection Standards

1 int, 3 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior oven and salamander soiled
  • 36-60-5:Basic - Screen in door torn/in poor repair. Back door
  • 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. One new employee had fill out and sign in book for employee reporting group Corrected On-Site