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New Hong Kong Restaurant

New Hong Kong Restaurant
198 Barton Blvd
Rockledge, FL 32955
(321)633-0188

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: NEW HONG KONG
License Number: 1504720
License ID: 4222482
Inspection Visit ID: 5413692
Inspection Date: Wednesday, December 10, 2014
Inspection Number: 2450808
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
36-44-4 Basic.Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. In dining room **. Repeat Violation**
12B-03-4 Basic.Employee drinking from an open beverage container in a food preparation or other restricted area. Drink cups and bottled water found on hot line counter **. Repeat Violation**
08B-38-4 Basic.Food stored on floor. 5 gal jugs of water on floor in dining room
23-25-4 Basic.Heavy Build-up of grease/dust/debris on hood filters. **. Repeat Violation**
36-64-4 Basic.Objectionable odor in dining room. Operator states that the odor is in the hands of the landlord as it is a complex plumbing issue.
35B-03-4 Basic.Outer openings not protected with self-closing doors. Rear kitchen door
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with bleach water found on floor by front counter

Inspection For: NEW HONG KONG
License Number: 1504720
License ID: 4222482
Inspection Visit ID: 5315620
Inspection Date: Tuesday, September 09, 2014
Inspection Number: 2416350
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 13
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 11
Details
ViolationObservations of Inspector [as written on inspection]
36-57-4 Basic.Ceiling fan had accumulation of dust/debris. Dining room fan **Warning**
36-44-4 Basic.Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. In dining room **Warning**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottles of water on cook line **. Repeat Violation** **Warning**
12B-02-4 Basic.Employee eating in a food preparation or other restricted area. On cook line **Warning**
16-13-4 Basic.Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Discussed with and instructed operator as to the proper set up of the 3 bay sink for correct wash, rinse sanitizing. Of all pans and utensils. **Corrected On-Site** **Warning**
35B-01-4 Basic.Exterior door has a gap at the threshold that opens to the outside. **. Repeat Violation** **Warning**
23-25-4 Basic.Heavy Build-up of grease/dust/debris on hood filters. **. Repeat Violation** **Warning**
35B-03-4 Basic.Outer openings not protected with self-closing doors. Rear door **. Repeat Violation** **Warning**
36-60-4 Basic.Screen in door torn/in poor repair. Rear door **Warning**
25-06-4 Basic.Single-service articles not stored inverted or protected from contamination. To go containers on hot line **Corrected On-Site** **Warning**
14-17-4 Basic.Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-15-4 High Priority.Nonfood-grade containers used for food storage - direct contact with food. Assorted tubs with cooked batter chicken. Discussed with operator the use of clear food grade plastic bags to n be used as a liner in tubs as a barrier. **Warning**
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **. Repeat Violation** **Warning**

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: NEW HONG KONG
License Number: 1504720
License ID: 4222482
Inspection Visit ID: 5257030
Inspection Date: Wednesday, June 11, 2014
Inspection Number: 2386704
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
08B-44-4 Basic.Case/container/bag of food stored on floor in kitchen. Tub of soy sauce **Corrected On-Site** **Warning**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Plastic drink cup on cook line **Warning**
35B-01-4 Basic.Exterior door has a gap at the threshold that opens to the outside. **Warning**
36-12-4 Basic.Floors not constructed to be easily cleanable. Green tiles on WIC floor loose **. Repeat Violation** **Warning**
36-47-4 Basic.Hood soiled with accumulated grease. **. Repeat Violation** **Warning**
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. **Warning**
35B-03-4 Basic.Outer openings not protected with self-closing doors. Rear door **Warning**
14-33-4 Basic.Reach-in cooler shelves with rust that has pitted the surface. **Warning**
23-12-4 Basic.Walk-in freezer shelves soiled with encrusted food debris. **Warning**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw chicken and raw beef in tubs stored over prepared sauce in WIC **Corrected On-Site** **Warning**
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**

Inspection For: NEW HONG KONG
License Number: 1504720
License ID: 4222482
Inspection Visit ID: 5033544
Inspection Date: Wednesday, February 12, 2014
Inspection Number: 2338292
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 12
Number of High Priority Violations: 3
Number of Intermediate Violations: 1
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
36-45-4 Basic.Ceiling soiled around light fixture with accumulated dust. By back door
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. Kitchen prep person cutting vegetables in back of kitchen
14-54-4 Basic.Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Drain pipe behind condenser fan is leaking into a plastic bucket which is on the top shelf over RTE foods.
36-12-4 Basic.Floors not constructed to be easily cleanable. In walk in cooler green floor tile squares are lose.
23-19-4 Basic.Food debris/dust/grease/soil residue on exterior of freezer chest in back kitchen
36-47-4 Basic.Hood heavily soiled with accumulated grease. **. Repeat Violation**
14-68-4 Basic.Ice buildup in chest freezer.
36-62-4 Basic.Light not functioning. In kitchen area
14-15-4 High Priority.Nonfood-grade containers used for food storage - direct contact with food. Cut raw beef and chicken stored in white tubs in walk in cooler **. Repeat Violation**
41-10-4 High Priority.Toxic substance/chemical improperly stored. Dish liquid stored on shelf in kitchen next to roll of plastic wrap
41-02-4 High Priority.Toxic substance/chemical stored by or with food. Spray bottle of windex under front counter stored in with food
22-05-4 Intermediate.Cutting board(s) stained/soiled. At cooks line **. Repeat Violation**

Inspection For: NEW HONG KONG
License Number: 1504720
License ID: 4222482
Inspection Visit ID: 5033545
Inspection Date: Monday, October 14, 2013
Inspection Number: 2338293
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of High Priority Violations: 1
Number of Intermediate Violations: 5
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
08B-49-4 Basic.Employee personal food not properly identified and segregated from food to be served to the public. Chest freezer **. Repeat Violation**
40-07-4 Basic.Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
36-47-4 Basic.Hood heavily soiled with accumulated grease.
10-11-4 Basic.In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **. Repeat Violation**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Bulk dry storage container **. Repeat Violation**
14-15-4 High Priority.Nonfood-grade containers used for food storage _ direct contact with food. Bulk storage **. Repeat Violation**
22-02-4 Intermediate.Accumulation of food debris/grease on food-contact surface. Rice crock pot
22-05-4 Intermediate.Cutting board(s) stained/soiled.
12A-03-4 Intermediate.Employee washed hands in a sink other than an approved handwash sink. 3 bay sink
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Al cooked foods made Saturday in the walk in cooler
53B-05-4 Intermediate.Required employee training just expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Must have by next inspection

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3 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: NEW HONG KONG
License Number: 1504720
License ID: 4222482
Inspection Visit ID: 5033545
Inspection Date: Monday, October 14, 2013
Inspection Number: 2338293
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of High Priority Violations: 1
Number of Intermediate Violations: 5
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
08B-49-4 Basic.Employee personal food not properly identified and segregated from food to be served to the public. Chest freezer **. Repeat Violation**
40-07-4 Basic.Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
36-47-4 Basic.Hood heavily soiled with accumulated grease.
10-11-4 Basic.In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **. Repeat Violation**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Bulk dry storage container **. Repeat Violation**
14-15-4 High Priority.Nonfood-grade containers used for food storage _ direct contact with food. Bulk storage **. Repeat Violation**
22-02-4 Intermediate.Accumulation of food debris/grease on food-contact surface. Rice crock pot
22-05-4 Intermediate.Cutting board(s) stained/soiled.
12A-03-4 Intermediate.Employee washed hands in a sink other than an approved handwash sink. 3 bay sink
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Al cooked foods made Saturday in the walk in cooler
53B-05-4 Intermediate.Required employee training just expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Must have by next inspection

Inspection For: NEW HONG KONG
License Number: 1504720
License ID: 4222482
Inspection Visit ID: 4946267
Inspection Date: Thursday, June 27, 2013
Inspection Number: 2278891
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 14
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
14-71-4 Basic.Duct tape used to repair nonfood-contact surface. / container for bulk rice
08B-49-4 Basic.Employee personal food not properly identified and segregated from food to be served to the public/ non hermetically sealed fish stored on top of non hermetically sealed raw chicken in chest freezer **Corrected On-Site**
14-38-4 Basic.Food storage container/container lid cracked or broken. / bulk rice
10-11-4 Basic.In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
36-62-4 Basic.Light not functioning. / above the reach in cooler cooks line
25-43-4 Basic.Plastic jug cut in half and reused as scoop. / for cook rice scoop in back prep area
08B-39-4 Basic.Raw fruits/vegetables not washed prior to preparation. / broccoli being cut diced not washed **Corrected On-Site** **. Repeat Violation**
25-35-4 Basic.Reuse of single-use articles. / utilizing egg crates for shelf
25-52-4 Basic.Reuse of single-use number 10 cans. / utilizing as a scoop for bulk rice/ storing product in the walkin cooler **. Repeat Violation**
32-17-4 Basic.Self-closing device on bathroom door disconnected/broken. / unisex restroom **. Repeat Violation**
08B-13-4 Basic.Stored food not covered in walk-in cooler. / several items uncovered
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. / bulk storage containers **. Repeat Violation**
14-15-4 High Priority.Nonfood-grade containers used for food storage ' direct contact with food. / for bulk rice, flour, salt **. Repeat Violation**
27-16-4 Intermediate.Hot water not provided/shut off at employee handwash sink. / water temp at 88-90 degrees f
47-03-4 Observed electrical wiring in disrepair. For reporting purposes only. / observed light in restroom hanging off exposing wires

Inspection For: NEW HONG KONG
License Number: 1504720
License ID: 4222482
Inspection Visit ID: 4719809
Inspection Date: Thursday, December 20, 2012
Inspection Number: 2230118
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 13
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical.- Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked egg rolls,breaded chicken diced BBQ pork in the walk in cooler **. Repeat Violation**
02-26-1 Critical.- Working containers of food removed from original container not identified by common name. Dry storage
08A-05-1 Critical.- Mushrooms not washed prior to preparation.
08A-24-1 Critical.- Observed raw chicken on a chicken stored over opened bags of breaded shrimp in RiF **Corrected On-Site**
08A-28-1 Critical.- Observed food stored on floor in walk in cooler
08B-05-1 Critical.- Observed employees using same utensil to handle raw and cooked product. Bowls
14-30-1 Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Wooden bowls
14-33-1 Walk in cooler shelves heavily rusted.
14-49-1 Observed single-use containers (boxes and/or cans) reused for the storage of food. In walk in cooler
14-51-1 Observed nonfood-grade containers used for food storage. For flour salt **. Repeat Violation**
22-27-1 Critical.- Observed interior rim of rice crock pot heavily encrusted with food and/or soil deposits.
32-04-1 Critical.- Bathroom not enclosed with tight-fitting, self-closing doors. Broken
37-10-1 Observed attached equipment soiled with accumulated grease. Hood and filters

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2 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: NEW HONG KONG
License Number: 1504720
License ID: 4222482
Inspection Visit ID: 4387907
Inspection Date: Monday, March 19, 2012
Inspection Number: 2128442
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 14
Number of Critical/Risk Violations: 10
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
01A-10-1 Critical. Observed food/ice received from unapproved source. No packaging or invoice for whole fish in freezer and walk in. Operator stated that it is for their use only.
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked meats, etc. Repeat Violation.
03D-01-1 Critical. Observed food being cooled by nonapproved method. Cornstarch water , ambient cooling directly on cook line counter. 77 after 3 hours, will discard in an hour. Repeat Violation.
08A-16-1 Critical. Observed food stored in a prohibited area. Observed personal food, whole fish, stored with customer food.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw meats over sauce buckets, walk in cooler. Repeat Violation.
08B-05-1 Critical. Observed employees using same utensil to handle raw and cooked product. Observed used cardboard egg crates used as drainboards.
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Wooden non handled bowl used for raw meats.
14-31-1 Equipment or utensils not designed or constructed in a durable manner. Plastic non handled soup bowl used for scooping rice. Repeat Violation.
15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Heavily rusted. Repeat Violation.
20A-06-1 Critical. Sanitizer not used in accordance with the manufacturer's recommendations. Observed employee wash wood ball without sanitizing. Repeat Violation.
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Very heavywalk in shelving. Repeat Violation.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions.
40-04-1 Observed personal care item stored with food. Bikes, balls, etc.
41B-03-1 Critical. Observed unlabeled spray bottle. Blue chemical. Repeat Violation.

Inspection For: NEW HONG KONG
License Number: 1504720
License ID: 4222482
Inspection Visit ID: 4387908
Inspection Date: Wednesday, November 02, 2011
Inspection Number: 2128443
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 14
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked meats, pastas. Observed no date markings. Repeat Violation.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked chicken on counter by fryer at 61 degrees. Will discard after 4 hours.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fresh bean sprouts from walk in cooler on counter by wok area, 75 degrees. Will discard after 4 hours. Iced down.
03D-01-1 Critical. Observed food being cooled by nonapproved method. Cornstarch water, 72 degrees after 2 hours of ambient cooling. Stored on counter at cook line. Will discard at 3 pm.
08A-04-1 Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. Unwashed celery, carrots over peeled onions and sauce. Walk in cooler.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. All raw meats over sauce buckets, walk in cooler. Repeat Violation.
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop on cook line. 98 degrees. Corrected On Site. Repeat Violation.
14-31-1 Equipment or utensils not designed or constructed in a durable manner. Cut off plastic jug used for scooping. Repeat Violation.
15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Heavily rusted and peeling.
15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dry storage shelving, painted wood that is peeling.
20A-05-1 Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. Observed food storage bucket washed with palomolive dish detergent, then rinsed. Not sanitized. Corrected On Site.
23-03-1 Observed build-up of grease on nonfood-contact surface. Shelving by fryer.
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Walk in shelving. Repeat Violation.
41B-03-1 Critical. Observed unlabeled spray bottle. Blue window cleaner. Corrected On Site.

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2 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: NEW HONG KONG
License Number: 1504720
License ID: 4222482
Inspection Visit ID: 4046151
Inspection Date: Tuesday, April 05, 2011
Inspection Number: 2020076
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 18
Number of Critical/Risk Violations: 10
Number of Noncritical Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Meats, rolls, noodles, etc. Observec no date markings. Repeat Violation.
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Lobster, scallops.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fresh garlic oil, cart. Rapidly chill in freezer, will discard after lunch. Corrected On Site.
06-05-1 Critical. Observed potentially hazardous food thawed in standing water. Chicken, triple sink.
08A-23-1 Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw non commercially packaged beef over shrimp, rif.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw meats over sauces, walk in.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cutting cleaned cabbage. Corrected On Site.
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 78 degreed, by rice.
14-31-1 Equipment or utensils not designed or constructed in a durable manner. Cut out jug used for scooping rice.
14-31-1 Equipment or utensils not designed or constructed in a manner that avoids contamination. Non handled bowl, cooked pork.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters.
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Very heavy, walk in shelves.
24-10-1 Observed utensils stored in crevices between equipment. Spatula, cook line.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Front.
32-22-1 Critical. Observed objectionable odors in bathroom. Restroom.
35B-03-1 Critical. Outer openings not protected with self-closing doors. Back door.
37-03-1 Observed wall in disrepair. Womens restroom.

Inspection For: NEW HONG KONG
License Number: 1504720
License ID: 4222482
Inspection Visit ID: 4046152
Inspection Date: Thursday, October 14, 2010
Inspection Number: 2020077
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked meats, dumplings,pasta, etc. Observed no date markings.
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Bulk items, back room.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp , pork, Corrected On Site. Rapid chilled in freezer, will keep reach in shut.
03D-01-1 Critical. Observed food being cooled by nonapproved method. Covered, deep dish of breaded chicken on counter, ten minutes.
06-04-1 Critical. Observed potentially hazardous food thawed at room temperature. Bags of meat in triple sink,
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw ground meat over cooked shrimp, walk in.
25-01-1 Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Plastic forks by fryer, not handles up.
25-04-1 Observed single-service items stored on floor. Case of lids, Corrected On Site.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day New Hong Kong Restaurant in Rockledge Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Rockledge's New Hong Kong Restaurant.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while New Hong Kong Restaurant may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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