Hong Kong Restaurant
Last inspected: Mar 16, 2026
25
Score
The most recent inspection for Hong Kong Restaurant, located at 7026 W Waters Ave in Tampa, FL, resulted in a high-risk score of 25. This inspection identified 5 critical, 2 major, and 9 minor violations, including issues with food dispensing equipment and the condition of cutting boards. Historical data indicates a pattern of high-risk scores across the eight inspections on record for this establishment.
8
Inspections
5
Critical latest
2
Major latest
9
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
5 critical violations. 2 major violations. 9 minor violations.
25
Sep 23, 2025
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
43
Jan 9, 2025
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
47
Jul 15, 2024
Food-Licensing Inspection
1 critical violation. 2 major violations. 5 minor violations.
55
Nov 20, 2023
Complaint Full
1 critical violation. 3 major violations. 4 minor violations.
52
Oct 16, 2023
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
52
Apr 25, 2023
Routine - Food
3 major violations. 2 minor violations.
67
Sep 15, 2022
Routine - Food
3 major violations. 6 minor violations.
55
Violations — Mar 16, 2026 Inspection
Basic - Bowl or other container with no handle used to dispense food. Take out soup container use as a ladle for soy sauce. Located between back kitchen hand washing sink and barbecue oven.
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on front line cook with cut marks. **Repeat Violation**
14-09-4
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair both doors on reach in chest freezers. **Repeat Violation**
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Five personal beverages stored on kitchen prep table near front line. **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food: raw meat, and ice cream stored inside reach in chest freezer by front service station. Manager removed personal food at time of inspection. **Corrective Action Taken**
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee on front line cook without a hair restraint. Employee wore a hat at time of inspection. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Three containers of soy sauce, and one jug of oil stored on kitchen floor. Employee relocated one container of soy sauce off floor at time of inspection. **Corrective Action Taken** **Repeat Violation**
08B-38-4
Basic - Ice buildup in large reach-in chest freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler and reach and freezer gaskets are soiled. Interior of large reach and chest freezer are so soiled with black mold like substance. **Repeat Violation**
23-03-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 3 containers of fried chicken 80°F at 2:33 PM finished cooking at 12:00 PM placed on kitchen prep table. Cooled to 72°F at 3:09 PM. Employee placed inside reach in freezer for quick cooling. **Corrective Action Taken**
03D-01-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washed hands for less than five seconds at back kitchen hand washing sink next to barbecue oven. Discussed the proper hand washing with employee. Employee, we washed hands properly at time of inspection.
12A-17-4
High Priority - Nonfood-grade bags used in direct contact with food. Frozen dumplings stored in a shopping bag in back kitchen freezer.
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen chicken stored over cooked frozen barbecue pork in back kitchen reach in freezer. Employee relocated raw chicken into an approved location at time of inspection. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for cooked yellow rice, prepared, broccoli and prepared Napa cabbage on front line cook. Manager added time marking to all items at time of inspection. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on front line cook soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Metal scrub stored inside handwashing sink at back kitchen next to barbecue oven.
31A-11-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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