DirtyFLRestaurant Inspection Data

HONG KONG

Based on 3 health inspections, HONG KONG in SOUTH PASADENA has earned a 1.0/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 4 months ago · 3 reports on file

2525 PASADENA AVE S STE K

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports

All Inspection Reports

12/2/2025· 4mo ago

Visit ID: 10919896

Met Inspection Standards

4 high, 3 int, 13 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with self-closing doors.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -on walk in cooler, reach in coolers, and reach in freezers.
  • 36-32-5:Basic - Ceiling tiles throughout kitchen, food storage areas, and dining area shows damage and are stained and sagging.
  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach behind prep cooler on cookline. Operator cleaned area. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drinks stored over prep cooler on cookline line Operator removed and moved to lower shelf away from food areas. Corrected On-Site
  • 12B-06-4:Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Coffee mug containing smoked cigarette butts on shelf in food preparation area near walk in cooler.
  • 35B-01-4:Basic - Exterior screen door has a gap at the threshold that opens to the outside.
  • 36-73-4:Basic - Floors and walls soiled/has accumulation of debris. -floors under cookline and prep tables soiled with grease and food debris. -walls behind cookline and prep tables soiled with grease and food debris. -floors in dry storage room near kitchen exit soiled with black debris. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezers throughout establishment. Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cookline equipment and shelving on cookline are soiled with accumulation of grease and food debris.
  • 33-16-4:Basic - Open dumpster lid.
  • 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. - two freezers containing unpackaged food in dining area not secured with lock
  • 12A-20-4:High Priority - Employee washed hands with no soap in 3 compartment sink after handling raw chicken.
  • 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator using unapproved bleach product in sanitizer bucket. Operator remade bucket with quaternary sanitizer at 200PPM. Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. -plastic grocery bags being used in direct contact with raw and ready to eat foods in reach in coolers and freezers
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw pork over krab stick in chest freezer
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cookline as well as on 3 compartment sink are grooved and stained. Repeat Violation
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Dry storage shelves and walk in cooler shelves rusted

3/12/2025· 1y 1mo ago

Visit ID: 8885572

Met Inspection Standards

1 high, 2 int, 9 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to scoop in multiple food items on cook line. Employee removed items Corrected On-Site
  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. storage has soiled cardboard on the floor. Repeat Violation
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 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 food in walk-in cooler above preparation food.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor heavily soiled on cook line Repeat Violation
  • 08B-37-4:Basic - Food stored in a prohibited area. Chest and stand-up freezer in front seating area. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 14-17-4:Basic - Walk-in cooler with rust that has pitted the surface.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Hoisin sauce 5lbs dented.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris.
  • 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 chicken made more than 24 hours in walk-in cooler no date marking.

9/10/2024· 1y 7mo ago

Visit ID: 8735576

Met Inspection Standards

3 high, 3 int, 12 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to scoop chicken.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Equipment door handles soiled with food debris.
  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Dry storage has soiled cardboard on the floor.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in kitchen acoustic tiles.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.cut marks in cutting boards.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal foods not segregated and labeled in walk in cooler.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor heavily soiled on cook line and in the walk in cooler.
  • 08B-37-4:Basic - Food stored in a prohibited area. Freezer in front seating area.
  • 08B-38-4:Basic - Food stored on floor. Onions stored on the floor in the Walk in cooler, sauces on the floor in the walk in cooler. Employee moved to riser. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in flour with handle.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of reach in deli cooler and gaskets soiled. Pipes on wok station heavily soiled
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder not labeled in bulk bin. Employee labeled salt, flour and starch. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dented can of hoisin sauce on dry storage shelf.
  • 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 began working with food no hand wash. Educated employees and provided educational materials.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg rolls (50F - Cold Holding); cooked chicken (46F - Cold Holding) in reach in cooler on cook line. Employee moved items to reach in freezer for quick chill. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand sink in restroom. Employee refilled paper towels. 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. Chicken made 9/9 no date mark