HONG KONG RESTAURANT

Name: HONG KONG RESTAURANT
Address: 128 W FLETCHER AVE, TAMPA, FL, 336123411, US
Rating: 76.6

128 W FLETCHER AVE, TAMPA, FL 336123411

License #3913039

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

76.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

HONG KONG RESTAURANT in TAMPA currently holds an InspectFL Health Score of 76.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 28, 2026. Across those visits, inspectors documented 18 total violations — 3 critical, 5 major, 10 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 28, 2026 shows 10 observation rows: 2 critical, 3 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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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.

Disposition: Administrative complaint recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken cooked and held longer then 24 hours has no date markings underneath reach in cooler on cooks line.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop stored inside mop bucket in mop sink.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored in food preparation tables in back kitchen area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Blue cutting boards next to refrigerator on cooks line has stains and is no longer cleanable.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw beef stored overtop unwashed broccoli inside walk in cooler.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet cloth stored underneath cutting board on food preparation table in back kitchen area. Owner removed cloth and placed in sanitation bucket.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Broccoli not washed before preparation.
[08B-38-4] Food stored on floor. Broccoli stored on floor in back kitchen area. Employee removed broccoli from floor.
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. No sanitizer of any kind available owner went and purchased proper sanitizer.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handle cash then started cutting broccoli without washing hands. Spoke with operator about proper handwashing techniques. Employee washed hands.

Community reaction

What do locals think?

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Community pulse