HONG KONG ALLEY KITCHEN

Name: HONG KONG ALLEY KITCHEN
Address: 10663 E COLONIAL DRIVE, ORLANDO, FL, 32817, US
Rating: 88.2

10663 E COLONIAL DRIVE, ORLANDO, FL 32817

License #5809305

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

88.2 Grade B / 100

Solid Health Score

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Quick take

HONG KONG ALLEY KITCHEN in ORLANDO currently holds an InspectFL Health Score of 88.2 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 7, 2026. Across those visits, inspectors documented 25 total violations — 3 critical, 5 major, 17 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breaded chicken left in cook line for 45 minutes with temperature of 70F Shredded cabbage 68F , inspector asked employee to place in cooler.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Pork been thawed at room temperature
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch a bracelet
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Clean spoons, forks located on dish area.
[25-32-4] Reuse of single-service or single-use articles. Re using boxes ., removed
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Some Hood filters debris
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some of the cooks , the dishwasher, a server

Warning Issued
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on chest freezer.
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer on talk cooler reading 42F degrees while probe thermometer was reading 57F
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Cooked chicken, pork and shrimp been thawed at room temperature.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[08B-47-4] Food not stored at least 6 inches off of the floor. Raw pork belly stored on walk in cooler floor Raw chicken on walk in cooler floor
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in cook line
[25-32-4] Reuse of single-service or single-use articles. Operator refusing boxes of raw chicken to stored cook chicken and cabbage. Cabbage must be cooked up to 165F
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu 47 , cooked vegetables 45F ,sprouts 46F , raw pork 46F, Raw chicken 46F, raw beef 46F , milk 51F , all kept for less than 4 hrs . Items moved to walk in cooler. Potstickers 51F kept on talk reach in cooler for 4 hrs . Raw pork stored across from woks with temperature of 50F, fish 49F, Raw chicken 48F, raw beef 48F, Raw shrimp 48F, kept for less than 4 hrs , operator placed ice on top.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Water damage on ceiling tiles at ladies bathroom Leak from ceiling in ladies bathroom
[14-74-7] 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. Reach in cooler across from fryers 56F Tall reach in cooler with two door glass 57F Reach in cooler across from woks 48F
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Potstickers 51F kept on talk reach in cooler for 4 hrs .
[31B-03-4] No soap provided at handwash sink by three compartment sink.

Community reaction

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