Hong Kong Chinese Restaurant
Last inspected: Jan 22, 2026
67
Score
Going back to 2022, Hong Kong Chinese Restaurant has 10 inspections in the public record. The most recent report on file is from Jan 22, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
“Handwash sink used for purposes other than handwashing” accounts for the largest share of issues, appearing three times across the record.
By comparison, the average Jacksonville facility scores 74, putting Hong Kong Chinese Restaurant on the weaker side. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Nonfood-grade bags used in direct contact with food. Wontons stored in thank you Togo bags in reach in freezer,
14-31-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings no date marking made previous day.
02C-02-5
Basic - Duct tape used to repair nonfood-contact surface. Dust used to repair handles on both hand sinks
14-71-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on coolers soiled with black residue
23-03-4
Basic - Reuse of single-service or single-use articles. Large 5 gallon oil containers cut and used to store cooked chicken wings in reach in cooler.
25-32-4
67
Sep 9, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Food placed in soiled container/equipment. Cooked chicken wings stored in cardboard box, moved to plastic container
08B-27-4
High Priority - Nonfood-grade bags used in direct contact with food. Cooked pork in thank you to go shopping bags
14-31-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in standing water 80f
10-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Stand up silver coolers shelving soiled
22-16-4
67
Mar 3, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
74
Nov 1, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Bowls in handsink
31A-09-4
Basic - Faucet/handle missing at plumbing fixture. Handle broken/ stuck shut on handsink near register
29-09-4
Basic - Reuse of single-service or single-use articles. Cut jug used as a scooper
25-32-4
Basic - Water leaking from pipe and/or faucet/handle. Handsink In kitchen leaking water
29-11-4
78
Jun 18, 2024
Routine - Food
No violations found.
100
Jun 6, 2024
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Non food grade containers used to hold food. Chicken. In cooler. **Warning**
14-15-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken. 50°. Cooked pork 50°. Sprouts. 48° in make table. Placed at 11 am **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken. 50°. Cooked pork 50°. Sprouts. 48° in make table. Placed at 11 am stop sale issued. Raw chicken 48°. Item iced down placed at 12 noon. **Warning**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands in Three compartment sink after entering from front. Inspector intervened. Employee Washed hand in Hand wash sink. **Corrective Action Taken** **Repeat Violation**
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Items, bowls , in front line Hand wash sink. Moved by manager **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled cooler shelves. **Repeat Violation**
22-16-4
Basic - Stored food not covered. Bags of rice , flour uncovered in rear kitchen
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Egg roll wrappers thawing at room temperature. Moved by manager. **Repeat Violation**
06-01-5
Basic - Bowl or other container with no handle used to dispense food. Bowls , cans used as scoops in flour , rice. **Repeat Violation**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in prep areas are cardboard/acoustic style. Not smooth and easily cleanable. (Note : if ceiling tiles are observed to be soiled of not cleanable in future inspections, division will require tiles to be changed ) **Repeat Violation**
36-37-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Kitchen prep cooler by cookline. Foods at 48-50°. Cooler doors not making tight seal. **Warning**
14-74-7
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment. Prepline. Moved by manager. **Corrective Action Taken**
10-17-4
37
Apr 18, 2024
Complaint Partial
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Cooked chicken wings stored in cardboard box in reach in cooler
01B-12-4
Intermediate - Handwash sink used for purposes other than handwashing. Bowls stored in handsink moved **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sweet and sour chicken. Made possibly two days ago
02C-02-5
Basic - Water leaking from pipe and/or faucet/handle. Handsink upfront and handsink in kitchen
29-11-4
67
Apr 2, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
30
Mar 23, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken held over raw fruits in reach in cooler behind make line. Operator properly stored **Corrected On-Site** **Repeat Violation**
08A-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Small bowl stored in front and kitchen hand wash sinks. Operator removed bowls. **Corrected On-Site**
31A-11-4
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. No written plan for cleanup of bodily functions. Emailed written plan for operator to print and file.
11-27-4
Basic - Cardboard used to line nonfood-contact shelves. Clean Cardboard used to line multiple lower non food contact shelves. **Repeat Violation**
14-45-4
Basic - Food stored on floor. Full unopened case of cooking oil stored on dry storage room floor near bathrooms.
08B-38-4
Basic - Plumbing system in disrepair. Front hand wash sink has slow drip. Kitchen hand wash sink has hard to turn hot water knob.
29-08-4
Basic - Bowl or other container with no handle used to dispense food. Togo single service bowl used as a scoop in bulk flour
14-01-5
58
Sep 21, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
67
Frequently Asked Questions
When was Hong Kong Chinese Restaurant last inspected?
The most recent health inspection at Hong Kong Chinese Restaurant on file is from Jan 22, 2026. The public record contains 10 inspections in total.
What is the most common violation at Hong Kong Chinese Restaurant?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Hong Kong Chinese Restaurant.
How does Hong Kong Chinese Restaurant compare to other restaurants in Jacksonville?
Hong Kong Chinese Restaurant most recently scored 67 out of 100, which is lower than the Jacksonville average of 74.
Has Hong Kong Chinese Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Hong Kong Chinese Restaurant have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Hong Kong Chinese Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Hong Kong Chinese Restaurant inspected?
Based on the inspection history on file, Hong Kong Chinese Restaurant is inspected around three times per year on average.
Nearby Restaurants