HONG KONG

Name: HONG KONG
Address: 11204 PARK BLVD N, SEMINOLE, FL, 33772, US
Rating: 0

11204 PARK BLVD N, SEMINOLE, FL 33772

License #6215090

🥡 Chinese ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 24, 2026 · 14 findings · 2 critical

Routine - Food

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Quick take

HONG KONG in SEMINOLE currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 24, 2026. Across those visits, inspectors documented 170 total violations — 23 critical, 22 major, 125 minor.

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The latest inspection on September 24, 2026 shows 14 observation rows: 2 critical, 0 major, and 12 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

170

Coverage note

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F record

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*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

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[08B-36-4] Food stored in a location that is exposed to splash/dust. Large bins of rice stored directly next to hand sink with no splash guard at rear of kitchen
[08B-12-5] Stored food not covered. Multiple items in walk in cooler
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Freezers next to restroom
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket 200+ ppm, staff diluted 100ppm
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Unsecured reach in freezers next to restroom containing unpackaged food
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw beef over cook chicken in reach in freezer
[14-31-5] Nonfood-grade bags used in direct contact with food. Cooked and raw food stored in plastic to-go bags in freezer
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
[14-38-4] Food storage container/container lid cracked or broken. Plastic bins storing food in walk in cooler with cracked edges

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverage on prep table next to single service containers
[13-03-4] Employee with no hair restraint while engaging in food preparation. Two employees on cook line with no hair restraints
[08B-36-4] Food stored in a location that is exposed to splash/dust. Rice storage bins stored next to hand sink at rear of kitchen with no splash guard
[08B-38-4] Food stored on floor. Containers of cooking oil on floor next to rear kitchen door
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Cook line
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour and corn starch bins
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Cooler gaskets soiled Cutting boards stained
[29-08-4] Plumbing system in disrepair. Hand sink at rear of kitchen draining onto floor, operator waiting on plumbing repairs
[08B-12-5] Stored food not covered. Several items in walk in cooler not covered
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Multiple unsecured freezers in dining room containing unpackaged food
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[14-31-5] Nonfood-grade bags used in direct contact with food. Cooked pork in to go bags in freezer
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and chicken over cooked chicken and sauce bins in walk in cooler
[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/ 4 employees present in kitchen with no CFM, certified manager arrived during inspection
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at rear of kitchen, restocked

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
[14-45-4] Cardboard used to line nonfood-contact shelves. Under prep tables
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags on dry storage shelves with packaged food
[08B-38-4] Food stored on floor. Containers of cooking oil on floor
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between equipment on cook line
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour and corn starch bins
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Cooler gaskets soiled
[08B-12-5] Stored food not covered. Multiple items in walk in cooler uncovered
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Multiple unsecured reach in freezers in dining room containing unpackaged food
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[14-31-5] Nonfood-grade bags used in direct contact with food.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw beef skewers over crab Rangoon in reach in freezer
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over soy sauce bins in walk in cooler
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice warmer in kitchen-fried rice (119F - Hot Holding), instructed staff to reheat to 165F
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line

Disposition: Met Inspection Standards
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Walk in cooler
[13-03-4] Employee with no hair restraint while engaging in food preparation. Male employee on cook line
[14-11-5] Equipment in poor repair. Hand sink at rear of kitchen no attached to wall, still functions properly
[08B-38-4] Food stored on floor. Cooking oil on floor on cook line
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between equipment on cook line
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in freezer, removed
[08B-12-5] Stored food not covered. Multiple items in walking in cooler
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezers in dining room containing unpackaged foods not secured
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Staff cracked shell egg on cook line and continued to cook with no hand wash, discussed proper hand washing with staff
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw pork over crab Rangoon in freezer
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table - egg noodles (75F - Cold Holding), held less than 4 hours moved to cooler. Cook line - tempura chicken (65F - Cold Holding), held less than 4 hours, moved to cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained
[31A-11-4] Handwash sink used for purposes other than handwashing. Food debris in hand sink on cook line, used as dump sink
[31B-03-4] No soap provided at handwash sink. Hand sink on cook line, restocked

Disposition: Met Inspection Standards
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Accumulation of grease on sides of fryers Cooler gaskets soiled
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezers in dining area unsecured with unpackaged food
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler/freezer handles soiled
[35B-03-4] Outer openings not protected with self-closing doors. Rear kitchen doors
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Walk in cooler
[36-73-4] Floor soiled/has accumulation of debris. Under cook line
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[14-69-4] Ice buildup in reach-in freezer
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Tempura chicken in freezer not dated
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler/freezer handles soiled
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Walk in cooler
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[36-73-4] Floor soiled/has accumulation of debris. Under cook line
[14-69-4] Ice buildup in reach-in freezer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Accumulation of grease on sides of fryers Cooler gaskets soiled
[35B-03-4] Outer openings not protected with self-closing doors. Rear kitchen doors
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezers in dining area unsecured with unpackaged food
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Tempura chicken in freezer not dated

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[14-01-5] Bowl or other container with no handle used to dispense food. Metal bowl in rice bins
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler/freezer handles soiled
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Walk in cooler
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. 1 6lb can of bamboo shoots on dry storage rack, removed
[36-73-4] Floor soiled/has accumulation of debris. Under cook line
[14-69-4] Ice buildup in reach-in freezer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Accumulation of grease on sides of fryers Cooler gaskets soiled
[33-16-4] Open dumpster lid.
[35B-03-4] Outer openings not protected with self-closing doors. Rear kitchen doors
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[08B-12-5] Stored food not covered. Multiple items in walk in cooler not covered
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezers in dining area unsecured with unpackaged food
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[02D-01-5] Working containers of food removed from original container not identified by common name. Large bins of flour, corn starch and sugar not labeled
[01B-01-4] Dented/rusted cans present. See stop sale. 1 6lb can of bamboo shoots on dry storage rack
[14-31-5] Nonfood-grade bags used in direct contact with food. In freezers
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw beef over cooked chicken in reach in freezer, order corrected
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and shrimp over cooked tempura chicken in walk in cooler
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Tempura chicken in freezer not dated
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates expired

Disposition: Met Inspection Standards
[36-17-5] Floor tiles missing and/or in disrepair. Throughout kitchen
[33-19-4] Garbage on the ground and/or pad around dumpster. Discarded cardboard boxes on ground outside rear door
[14-69-4] Ice buildup in reach-in freezer
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom door not self closing
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Floor of walk-in cooler
[14-45-4] Cardboard used to line nonfood-contact shelves. Shelves in prep areas
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages above cooler on cook line
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employees engaged in food prep with no hair restraint
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knifes between cooler and prep table on cook line
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle in chicken wings
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Hood filters soiled.
[35B-03-4] Outer openings not protected with self-closing doors. Rear doors to kitchen
[08B-12-5] Stored food not covered. Multiple bins of food in walk-in cooler
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezers in dining room not secured
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[02D-01-5] Working containers of food removed from original container not identified by common name. Large bins of white powders not labeled near dry storage shelves
[14-31-5] Nonfood-grade bags used in direct contact with food. Multiple items in to go bags in freezers
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged Raw shrimp and beef over dumplings and cooked chicken in reach in freezer
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 4aw chicken over onions and buckets of sauce in walk-in cooler, order corrected
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprots (62F - Cold Holding) on cook line, moved to cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained
[31B-03-4] No soap provided at handwash sink. Hand sink at rear of cook line, replaced
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Crab Rangoon and tempura chicken in freezer not dated
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some staff missing proof of training. Some certificates have what appears to be an initial completion date of 2018 which has been erased and edited to show the year 2021.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Some food handler certificates missing date of birth
[41-17-4] Spray bottle containing toxic substance not labeled. Degreaser at prep sink, labeled

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[14-01-5] Bowl or other container with no handle used to dispense food. Metal bowl in rice bin, removed
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in coolers
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Walk in cooler
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over kitchen
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cook line
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler
[14-11-5] Equipment in poor repair. Torn cooler gaskets
[36-73-4] Floor soiled/has accumulation of debris. Accumulation of grease under fryers
[08B-38-4] Food stored on floor. Heads of lettuce on floor of walk-in cooler, moved to shelf
[14-69-4] Ice buildup in reach-in freezer
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle in chicken wings
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled cooler gaskets Accumulation of grease in hood filters
[35B-03-4] Outer openings not protected with self-closing doors.
[08B-12-5] Stored food not covered. Multiple bins of vegetables in walk-in cooler not covered
[36-50-4] Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Cooked and raw foods stored in to go bags in coolers/freezers
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200ppm, corrected 50ppm
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line
[31A-09-4] Handwash sink not accessible for employee use at all times. Metal bowl in hand sink in kitchen, removed
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen, replaced
[31B-03-4] No soap provided at handwash sink. Hand sink in kitchen, replaced
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple items in reach in freezers
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 food handler certificate expired