HONG BBQ ASIAN FOOD

Intermediate - - From initial inspection : Intermediate - 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. Operator unable to provide for any employees Warning - From follow-up inspection 2026-03-25: Operator unable to provide at time of inspection Admin Complaint

Intermediate - - From initial inspection : Intermediate - 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. Approximately 7 employees employed more than 60 days. 3 expired provided. Operator unable to provide for additional 4 employees Warning - From follow-up inspection 2026-03-25: Operator unable to provide employee training Admin Complaint

Intermediate - - From initial inspection : Intermediate - 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. 3 expired povided Warning - From follow-up inspection 2026-03-25: Operator unable to provide current employee training for employees Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in freezer, raw beef not commercially packaged was stored was stored over uncooked noodles. The raw beef was moved. Corrected On-Site

Basic - Food stored on floor. On the floor in the walk-in cooler was a pot of soup. The soup was moved to a shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw pork stored over cooked chicken. The raw pork was moved to a lower shelf. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the front line hand wash sink. The paper towels were supplied during the inspection. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. In the prep area hand sink, a bag of frozen raw ground meat was thawing in the sink. The meat was removed from the sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the front counter. The dispenser is reported to be broken. A roll of paper towels was placed next to the sink. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. In the prep area hand sink, a bag of frozen ground meat was being thawed at room temperature with no running water. The meat was removed from the hand sink and placed in the cooler until the prep sink is available to thaw under running water. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the cookline flip top cooler, the raw shell eggs were stored behind the green onions. The eggs were brought to the front of the cooler. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. #1Raw fish stored over bbq sauces inside walk in cooler. #2 Raw chicken stored over cooked shrimp inside walk in cooler. Manager moved cooked foods to upper shelf in walk in cooler and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in kitchen: Raw beef (45F - Cold Holding); bean sprouts (50F - Cold Holding) held less than 4 hours ago inside unit, Foods not prepared or portioned today. Operator placed on ice to quick chill Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedure to manager

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter. Operator provided Corrected On-Site

Basic - Cardboard used to line food-contact shelves inside walk in cooler.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food not stored at least 6 inches off of the floor. Buckets of soy sauce on floor in kitchen. Repeat Violation

Basic - Two door Reach-in freezer bottom shelf has accumulation of soil residues in hallway to restroom. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. BBQ pork 120F (hot holding) less than 4 hours ago , operator reheated to 170F during inspection. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Bowl inside hand sink in cook line, operator removed Corrected On-Site

Intermediate - 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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken made 2 days ago not date marked inside walk in cooler. Operator date marked during inspection. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Buckets with sauces inside walk in cooler. Bag of onions on floor in dry storage area in kitchen. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Two door Reach-in freezer bottom shelf have accumulation of soil residues in hallway next to kitchen. Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-01-13: Some employees training provided. Zhiqiao and Hellen needs training certification. Time Extended

Basic - - From initial inspection : Basic - Container with sauces not stored at least 6 inches off the floor in walk in cooler Warning - From follow-up inspection 2023-01-13: Observed same Time Extended

Basic - - From initial inspection : Basic - Two door Reach-in freezer bottom shelf have accumulation of soil residues in hallway next to kitchen. Warning - From follow-up inspection 2023-01-13: Observed same Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Shelves on left side of wic. Warning - From follow-up inspection 2023-01-13: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. 1) Containers of fryer oil on floor in hallway behind kitchen. 2) Buckets of sauce and cases of raw chicken in walk in cooler. Warning - From follow-up inspection 2022-04-21: Observed at callback inspection 1) no fryer oil on floor in hallway 2) buckets of sauce and case of vegetables on floor in walk in. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler first temperature taken @ 11:30am chicken broth (81-83F - Cooling) Per manager cooling approximately 1 hr. Second temperature taken @ 12:05pm (78-82F - Cooling). Manager placed container of ice in bucket to rapid chill below 70F. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler container of raw chicken above container with raw onions. Manager began to move items for proper storage. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In fliptop unit lower cooler containers of raw shrimp and scallops above containers of cooked chicken.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In front counter steam well roasted pork (121 - Hot Holding); cooked chicken (107F - Hot Holding); cooked liver (119 - Hot Holding). Per employee all items placed well and unit on less than one hour . Steam well water temperature 131F. Manager moved items back to kitchen to reheat for proper hot holding. Advised manager to ensure steam well is at proper temperature before placing food in unit. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee wallet, keys, and glasses on shelf with clean pans above fliptop unit.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning - From follow-up inspection 2021-12-15: Observed at callback inspection same. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Buckets of soup in walk in cooler. Warning - From follow-up inspection 2021-12-15: Observed at callback inspection same. Time Extended