SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Hong Kong last inspected?
The most recent inspection on record was on Oct 14, 2026. The result listed by Delaware Division of Public Health – Office of Food Protection was “Violations recorded”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
4 inspections on record, from Feb 14, 2025 to Oct 14, 2026.
Has Hong Kong ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Feb 14, 2025.
The Full Inspection History
4 inspections
Routine
Oct 14, 2026
Violations recorded
2 recorded violations
notedCode 3-304.11Equipment and utensils
Official Wording
Food Contact with Equipment, Utensils, and Linens
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Delaware Division of Public Health – Office of Food Protection, Dec 17, 2025 · Original Source
Routine
Feb 14, 2025
Violations recorded
2 recorded violations
notedCode 3-501.16Food temperature
Official Wording
Time/Temperature Control for Safety Food, Hot and Cold Holding
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.