HOP BO CHINESE RESTAURANT Inspection – September 22, 2026

High Priority 1

#7High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw chicken over Ready to Eat items

Intermediate 2

#8Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing.front counter hand wash sink had kitchen items in it. Operator place sign removed item **Corrected On-Site**

Corrected On-Site

#9Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. In unisex bathroom no paper towel to dry hand.

Basic 6

#1Basic36-36-4

Basic – Ceiling tile missing One ceiling tile missing in kitchen

#2Basic14-11-5

Basic – Equipment in poor repair. Make station flip top door gasket is torn

#3Basic21-23-4

Basic – Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Steel wool scrubber is located on wok station

#4Basic08B-47-4

Basic – Food not stored at least 6 inches off of the floor. Observed a bag of raw whole onions not stored 6 inches off the ground. Operator place it off the ground **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#5Basic21-04-4

Basic – In-use wet wiping cloth/towel used under cutting board.

#6Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents

Florida Food Watch