HONG KONG CHINESE RESTAURANT AT PORT ORANGE INC Inspection – January 13, 2026

High Priority 1

#8High Priority08A-02-6

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. -raw scallops on sheet pan stored above ready to eat noodles/cooked chicken/other ready to eat food, not all commercially packaged

Intermediate 2

#9Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. -clean equipment stored inside sink basin near 3 compartment sink **Corrected On-Site**

Corrected On-Site

#10Intermediate02C-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 won tons

Basic 7

#1Basic14-45-4

Basic – Cardboard used to line nonfood-contact shelves/equipment. -top surface of refrigerator -on cook line small table next to fryers

#2Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation.

#3Basic36-73-4

Basic – Floor soiled/has accumulation of debris. -soiled floors behind woks

#4Basic36-17-5

Basic – Floor tiles missing and/or in disrepair. -floor tile near floor drain in prep area

#5Basic10-01-5

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting inside flour, rice inside bulk containers **Corrected On-Site**

Corrected On-Site

#6Basic22-08-4

Basic – Interior of salamander has accumulation of black substance/grease/food debris.

#7Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior surface of salamander

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