HONG KONG RESTAURANT OF PALM BAY INC

Name: HONG KONG RESTAURANT OF PALM BAY INC
Address: 5270 BABCOCK ST NE STE 35, PALM BAY, FL, 32905, US
Rating: 84.6

5270 BABCOCK ST NE STE 35, PALM BAY, FL 32905

License #1506158

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

84.6 Grade C / 100

Mixed Health Record

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Quick take

HONG KONG RESTAURANT OF PALM BAY INC in PALM BAY currently holds an InspectFL Health Score of 84.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on January 9, 2026. Across those visits, inspectors documented 39 total violations — 10 critical, 4 major, 25 minor.

Inspection data quality

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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.

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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.

Call Back - Complied
[14-74-7] Cooked beef 39f cold holding, cooked chicken 39f cold holding, cooked shrimp 39f cold holding, raw shrimp 40f cold holding, raw beef 40f cold holding, raw chicken 40f cold holding. Operator is icing lower unit to ensure foods are 41f or less.
[14-71-4] Duct tape used to repair nonfood-contact surface. Used to repair gaskets on reach in freezer upright white in back. Chest freezer gasket repaired with duct tape.
[14-11-5] Equipment in poor repair. Small stainless reach in cooler has torn gaskets. Large white reach in freezer door being held closed with soy sauce bucket.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chest freezer has soiled gasket. Make table has soiled gaskets. Glass reach in freezer has soiled gaskets. Walk in cooler soiled gaskets. Vent hood covers soiled with grease. Large white reach in freezer soiled gaskets. Small stainless reach in cooler soiled gaskets.

Administrative complaint recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls used as scoops in sugar.
[14-05-4] Cardboard used to line food-contact shelves. Using old card board to catch fryer grease more than one day.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. All products repackaged, raw chicken over beef and beef over pork.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on shelf at cook line knee level.
[14-71-4] Duct tape used to repair nonfood-contact surface. Used to repair gaskets on reach in freezer upright white in back. Chest freezer gasket repaired with duct tape.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chest freezer has soiled gasket. Make table has soiled gaskets. Glass reach in freezer has soiled gaskets. Walk in cooler soiled gaskets. Vent hood covers soiled with grease. Large white reach in freezer soiled gaskets. Small stainless reach in cooler soiled gaskets.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Standing water on floor behind make table.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink has splitter with no vacuum breaker on hose side.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table ; cooked beef (54F - Cold Holding); cooked pork (50F - Cold Holding); raw chicken (50F - Cold Holding); raw shrimp (50F - Cold Holding); sprouts (50F - Cold Holding) Operator moved to walk in cooler, stayed all items moved less than one hour ago.
[41-07-4] Container of medicine improperly stored. Medicine and Vaseline stored over make table.
[14-11-5] Equipment in poor repair. Small stainless reach in cooler has torn gaskets. Large white reach in freezer door being held closed with soy sauce bucket.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Two wet cloths used to clean surfaces not stored in sanitizer buckets.
[25-32-4] Reuse of single-service or single-use articles. Using chicken boxes to hold brown paper bags.
[31A-11-4] Handwash sink used for purposes other than handwashing. Rear hand wash sink used as dump sink.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. No closure on bathroom door.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above make table.
[53B-11-4] Records/documents for required employee training appear to be falsified. Pulled card out of drawer and wrote employee in kitchens name without training.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Two door reach in freezer and large upright reach in freezer both have soiled bottom shelves with old food debris.
[02D-01-5] Working containers of food removed from original container not identified by common name. Large sugar container not labeled.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shelled eggs over ready to eat produce.

Warning Issued
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in dish washing area soiled with food debris. Reach in chest freezer soiled on top near dish washing area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale. chicken cooked (50F - Cold Holding); beef cooked (50F - Cold Holding); shrimp cooked (50F - Cold Holding, in the center make table on prep line.
[14-38-4] Food storage container/container lid cracked or broken. Cracked container on clean dish rack above triple sink.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Scope stored in water at 90f.
[11-26-1] 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. Posted on wall but one employee working for two weeks has not signed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in reach in cooler. Raw Shelled eggs over produce and cooling cooked chicken in walk in.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. On bathroom door.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken cooked (50F - Cold Holding); beef cooked (50F - Cold Holding); shrimp cooked (50F ) cold holding, in the center make table on prep line. See stop sale.
[25-32-4] Reuse of single-service or single-use articles. Chicken boxes and other cardboard being used for other purposes than single service. Through entire kitchen area of restaurant.
[31B-03-4] No soap provided at handwash sink. No soap at rear hand was station.
[41-07-4] Container of medicine improperly stored. Vaseline and medication stored above make table on cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled with debris.

Community reaction

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Community pulse