First Hong Kong Cafe
Last inspected: Oct 10, 2025
41
Score
First Hong Kong Cafe, located at 117 Se 2 Street in Miami, FL, had a high-risk inspection on October 10, 2025, with a score of 41. This inspection identified 2 critical, 2 major, and 8 minor violations. While several minor violations, including debris in the three-compartment sink and on the warewashing machine, were corrected on-site, the facility has a historical pattern of high-risk inspections.
9
Inspections
2
Critical latest
2
Major latest
8
Minor latest
Inspection History
Oct 10, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Corrected On-Site**
12A-07-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. 10-1-2025
50-17-3
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Basic - Accumulation of debris in three-compartment sink. **Corrected On-Site**
16-07-4
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen Shelves next to dish washer.
23-03-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Stored food not covered. Observed cooked foods not covered inside kitchen RIC.
08B-12-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. **Corrected On-Site**
24-26-4
41
Sep 30, 2025
Routine - Food
1 critical violation. 5 major violations. 13 minor violations.
View 19 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen cook touching soiled clothing then engaging in food preparation.
12A-28-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed Cardboard boxes, kitchen utensils, inside employee handwashing sink.
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Corrected On-Site**
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Corrected On-Site**
11-27-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
36-06-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees Personal phones and bags around food preparation area.
40-06-5
Basic - Floor soiled/has accumulation of debris. Underneath all kitchen equipment.
36-73-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen coolers throughout.
05-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers throughout,
22-16-4
Basic - Stored food not covered. Observed most cooked foods inside reach in cooler.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen cook line and kitchen area.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
27
Apr 11, 2025
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning** - From follow-up inspection 2025-04-11: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2025-04-11: **Time Extended**
05-08-4
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning** - From follow-up inspection 2025-04-11: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. **Warning** - From follow-up inspection 2025-04-11: **Time Extended**
05-13-5
Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. **Warning** - From follow-up inspection 2025-04-11: **Time Extended**
51-13-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-04-11: **Time Extended**
14-33-4
61
Mar 4, 2025
Routine - Food
5 major violations. 9 minor violations.
View 14 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
27
Oct 25, 2024
Routine - Food
2 critical violations. 4 major violations. 14 minor violations.
View 20 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. confirmation coming to 47247330240 **Corrected On-Site**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork at 49 f and shrimp 48 f inside kitchen coolers. cook placed bags of ice on the product. **Corrective Action Taken**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Floor soiled/has accumulation of debris. Cooking area.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled kitchen shelves throughout.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers throughout.
22-16-4
Basic - Stored food not covered. Observed cook rice inside cooler not covered.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Clean kitchen wall throughout.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
25
Dec 18, 2023
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
27
Sep 1, 2023
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
33
Mar 20, 2023
Routine - Food
2 critical violations. 3 major violations. 13 minor violations.
View 18 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed Frozen food in contact with nonfood bags inside Reach in freezer. **Repeat Violation**
14-31-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Floor soiled/has accumulation of debris. Observed floor soiled throughout kitchen area, underneath all kitchen equipment. **Repeat Violation**
36-73-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed kitchen utensils stored between wall and three compartment sink.
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave. **Repeat Violation**
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed all kitchen coolers soiled.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-33-4
Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
21-14-4
Basic - Stored food not covered. Observed most cooked foods not covered in kitchen coolers.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed Frozen shrimp being thawed in room temperature.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of food debris throughout kitchen walls. **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Repeat Violation**
21-09-4
29
Oct 28, 2022
Routine - Food
1 critical violation. 12 minor violations.
View 13 violations
High Priority - Nonfood-grade bags used in direct contact with food. Inside Reach in freezer.
14-31-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Floor soiled/has accumulation of debris. Observed accumulation of grease underneath kitchen wok, and make line.
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer inside most kitchen coolers throughout.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old food debris to all kitchen shelves throughout.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.true cooler.
14-33-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed kitchen wall in cooking area with accumulation of food debris.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
47
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