HONG KONG CHINESE RESTAURANT
HONG KONG CHINESE RESTAURANT maintains a 1.8/5 food safety rating based on 6 health department inspections in TALLAHASSEE. Food safety practices have remained consistent.
Last inspection: 2 months ago · 6 reports on file
Onyx Road
Miramar, Florida, 33025
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 6 health inspection reports
All Inspection Reports
12/30/2025· 2mo ago
Visit ID: 13472021
Met Inspection Standards2 high, 2 int, 1 basic
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above raw beef inside walk in cooler. Employee properly stored chicken during time of inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw shell eggs cold holding for less than 4 hours at 63F. Operator placed eggs inside walk in cooler during time of inspection. Corrected On-Site Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener bladed soiled with food debris.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Did not observe paper towels at hand sink near three compartment sink. Employee provided paper towels during time of inspection. Corrected On-Site
7/24/2025· 7mo ago
Visit ID: 10929361
Met Inspection Standards2 high, 2 int, 2 basic
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents accumulated with food debris and grease.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork sitting in sink to thaw. Operator removed pork from sink and placed inside walk in cooler. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw pork inside walk in cooler. Operator properly placed chicken during time of inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw shell eggs ambient temperature at 74F for less than 4 hours: operator placed chicken inside walk in cooler. **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed chicken wings cooling inside walk in cooler covered by Saran Wrap. Operator uncovered chicken wings during time of inspection. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at handwashing sink next to fryers. Operator added soap during time of inspection. Corrected On-Site
1/16/2025· 1y 1mo ago
Visit ID: 8892047
Met Inspection Standards1 high, 2 int, 2 basic
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at hand sink next to 3 compartment sink.
- 08B-12-5:Basic - Stored food not covered. Observed uncovered egg rolls stored inside walk in cooler. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding less than 4 hours: Chicken wings 63F Shrimp Pork egg roll 52F. Operator placed food items inside walk in cooler during inspection. **Corrective Action Taken**
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap or paper towels provided at handwashing sink next to 3 compartment sink.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
9/17/2024· 1y 5mo ago
Visit ID: 8737655
Met Inspection Standards1 high, 1 int, 7 basic
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line shelves in reach in cooler, front line.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone stored on prep table next to can opener.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employees preparing food with no hair restraint.
- 08B-38-4:Basic - Food stored on floor. Observed oil stored on the floor near wok.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in all reach in freezers.
- 08B-12-5:Basic - Stored food not covered. Observed egg rolls, raw chicken, chicken bites not covered in walk in cooler.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed shrimp, wontons stored in non food grade bags in reach in freezers.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food.
1/18/2024· 2y 1mo ago
Visit ID: 8358782
Met Inspection Standards1 int, 2 basic
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Knives.
- 08B-12-5:Basic - Stored food not covered. Egg rolls, chicken and noodles.
- 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. Egg rolls.
7/7/2023· 2y 8mo ago
Visit ID: 8439348
Met Inspection Standards2 high, 3 int, 7 basic
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in powered chicken base.
- 36-36-4:Basic - Ceiling tile missing.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Scoop made out of plastic one gallon container.
- 08B-12-5:Basic - Stored food not covered. Multiple items in walk-in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cut cabbage at 85F , less than 4 hours. Put in cooler. **Corrective Action Taken**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Fried wings out for 1 hour per operator. Time marked during inspection. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Table in front of sink.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Scoop stored in sink.
- 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. Egg rolls in walk-in cooler.