HONG KONG CHINESE RESTAURANT AT PORT ORANGE INC
5287 S NOVA RD · PORT ORANGE · Volusia County · FL 32127-6239
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
15 full violation description(s) documented by the inspector during this visit.
High Priority 5
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked rice, 97F at edge, 117F in middle of large bowl after 1 hour per manager. Rechecked 1 hour later at 94F edge, 115F middle. Advised to use sheet pans or 2" hotel pans for rapid cooling. Provided instruction flyer for cooling. Advising operator that repeat violations for cooling may lead to immediate enforcement/followup inspection. -cooked noodles, 60F at edge, 85F in middle after 2-3 hours per manager, product is heavily loaded inside a large wok/bowl
12A-12-4High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. -hand,ed raw food product from walk in cooler prior to engaging in food handling on cook line without washing hands
14-15-4High Priority – Nonfood-grade containers used for food storage – direct contact with food. -rice container, advised to place bag of rice directly into bin
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. -egg shell crates with prior contact with raw eggs reused and placed touching cut product inside walk in cooler **Corrected On-Site**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw comminuted beef stored about raw shrimp inside walk in cooler **Corrected On-Site**
Intermediate 3
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -using large bowl/deep containers for cooling cooked rice/noodles
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. -items/equipment inside hand simk basin next to 3 compartment sink
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -numerous precooked items inside walk in cooler without date marks
Basic 7
14-45-4Basic – Cardboard used to line nonfood-contact shelves.
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-11-4Basic – Floors not maintained smooth and durable.
08B-47-4Basic – Food not stored at least 6 inches off of the floor. -bag of sugar
14-69-4Basic – Ice buildup in reach-in freezer.
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. -interior of salamander on cook line
02D-01-5Basic – Working containers of food removed from original container not identified by common name. -rice
Inspector observations synchronized from DBPR on September 10, 2026 11:08 AM.
Violation category totals
2 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.