NEW HONG KONG HOUSE Inspection – March 17, 2026

High Priority 1

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items held less than 4hrs: cut cabbage 54f, lo mein 55f, egg rolls 55f, spring rolls 56f. Items located on prep table.

Intermediate 3

#6Intermediate31A-04-4

Intermediate – Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. At bar location. **Warning**

Warning

#7Intermediate53B-01-5

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Warning

#8Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items inside upright reach in cooler kitchen. Multiple items inside walk in cooler.

Basic 4

#1Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured.

#2Basic08B-47-4

Basic – Food not stored at least 6 inches off of the floor. Bags of produce on floor in hallway kitchen.

#3Basic08B-38-4

Basic – Food stored on floor. Multiple items inside walk in freezer floor.

#4Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name.

Florida Food Watch