Hong Kong Eatery

• resultPass
• critical violations0
• last inspectedDecember 23, 2014
• address79 Harrison Av, Boston 02111

Is Hong Kong Eatery clean?

Hong Kong Eatery is currently Pass from Boston Inspectional Services, Health Division, from an inspection on December 23, 2014. No critical violations were recorded at that visit. On Cooked's ladder that reads clean 😇.

What did inspectors find at Hong Kong Eatery?

These are the violations recorded at the most recent inspection on December 23, 2014, in plain English, with the city's own wording underneath.

• ⚠️Food Container Labels • Food containers not labeled (bulk/in use)
  Food Container Labels • Food containers not labeled (bulk/in use)
• ⚠️Cold Holding • Garlic and Oil 58 Fcritical
  Cold Holding • Garlic and Oil 58 F
• ⚠️Times as a Public Health Control • Sticky Rice 60 Fcritical
  Times as a Public Health Control • Sticky Rice 60 F
• ⚠️PHF's Properly Thawed • Fish being thaw at room temperature and in standing water at 3 bay sink.
  PHF's Properly Thawed • Fish being thaw at room temperature and in standing water at 3 bay sink.
• ⚠️Separation Segregation Cross Contamination • Cleaning utensils in three bay sink next to exposed food items. • Raw animal products stored with ready to eat foods and foods cooked to a lower temperature.critical
  Separation Segregation Cross Contamination • Cleaning utensils in three bay sink next to exposed food items. • Raw animal products stored with ready to eat foods and foods cooked to a lower temperature.
• ⚠️Food Protection • All food prep shall be performed in food prep sink only.
  Food Protection • All food prep shall be performed in food prep sink only.
• ⚠️Food Utensil Storage • Tongs stored on pipes and handles of cooking equipment. Inuse utensils stored in stagnant water
  Food Utensil Storage • Tongs stored on pipes and handles of cooking equipment. Inuse utensils stored in stagnant water
• ⚠️Food Contact Surfaces Design • Split wooden spoons brushes and cutting blocks - Provide smooth durable easily cleanable and non absorbant food contact (must be NSF approved for restaurant use)
  Food Contact Surfaces Design • Split wooden spoons brushes and cutting blocks - Provide smooth durable easily cleanable and non absorbant food contact (must be NSF approved for restaurant use)
• ⚠️Non-Food Contact Surfaces • Remove all foil and liners from shelving and equipment.
  Non-Food Contact Surfaces • Remove all foil and liners from shelving and equipment.
• ⚠️Food Contact Surfaces Clean • High temp final rinse temperature 168 F Must maintain 180 F REPEAT VIOLATION Corrected on sitecritical
  Food Contact Surfaces Clean • High temp final rinse temperature 168 F Must maintain 180 F REPEAT VIOLATION Corrected on site
• ⚠️Wiping Cloths Clean Sanitize • In use wiping cloths not stored in a sanitizing solution. Cloths stored on food contacts cooking equipment counter tops etc.
  Wiping Cloths Clean Sanitize • In use wiping cloths not stored in a sanitizing solution. Cloths stored on food contacts cooking equipment counter tops etc.
• ⚠️Food Contact Surfaces Clean • Cooking and food contact equipment not kept in good sanitation: Built up grease food debris grime. Clean all food (bulk and in use food). Clean all cooking and food contact equipment attached pipes shelving etc.
  Food Contact Surfaces Clean • Cooking and food contact equipment not kept in good sanitation: Built up grease food debris grime. Clean all food (bulk and in use food). Clean all cooking and food contact equipment attached pipes shelving etc.
• ⚠️Non-Food Contact Surfaces Clean • Cooking ovens etc. food contact equipment and shelving not kept in good sanitation: Built up grease food debris grime. Clean all food (bulk and in use food). Clean all cooking and food contact equipment attached pipes shelving etc. Clean all shelving throughout.
  Non-Food Contact Surfaces Clean • Cooking ovens etc. food contact equipment and shelving not kept in good sanitation: Built up grease food debris grime. Clean all food (bulk and in use food). Clean all cooking and food contact equipment attached pipes shelving etc. Clean all shelving throughout.
• ⚠️Clean Equipment & Utensils Storage • Bowls pots pans stored on floor and not inverted under 3 bay sink Keep inverted on shelving 6" above the floor
  Clean Equipment & Utensils Storage • Bowls pots pans stored on floor and not inverted under 3 bay sink Keep inverted on shelving 6" above the floor
• ⚠️Location Accessible • Using hand sink to fill and empty food containers Cleaning instruments stored in hand sink basincritical
  Location Accessible • Using hand sink to fill and empty food containers Cleaning instruments stored in hand sink basin
• ⚠️Outside Storage Improperly Maintained • Boxes stored in rear alley
  Outside Storage Improperly Maintained • Boxes stored in rear alley
• ⚠️Insects Rodents Animals • Evidence of rodent activity on shelving wall ledge floor throughout basement. Provide full extermination and IPM report prior to reinspection. IPM is a combination of all methods of pest control which can aid in preventing reducing and eliminating a potential infestation of pest. It is a detailed inspection report and plan designed specifically for your establishment. Reports must identify pests and conditions of the findings in your establishment. The report must identify exact locations of all conditions and course of action to correct deficiencies. If your establishment is without deficiencies reports must indicate such. The following procedures must be provided by your Licensed Pest Control Operator (Exterminator): • Inspection of premises • Identification of pests pest damage and/or potential for pest infestation • Determination of the extent of the pest problem • Appropriate treatment • Action plan for correction including follow up An IPM reporting system will ensure better communication between you and your pest control company.
  Insects Rodents Animals • Evidence of rodent activity on shelving wall ledge floor throughout basement. Provide full extermination and IPM report prior to reinspection. IPM is a combination of all methods of pest control which can aid in preventing reducing and eliminating a potential infestation of pest. It is a detailed inspection report and plan designed specifically for your establishment. Reports must identify pests and conditions of the findings in your establishment. The report must identify exact locations of all conditions and course of action to correct deficiencies. If your establishment is without deficiencies reports must indicate such. The following procedures must be provided by your Licensed Pest Control Operator (Exterminator): • Inspection of premises • Identification of pests pest damage and/or potential for pest infestation • Determination of the extent of the pest problem • Appropriate treatment • Action plan for correction including follow up An IPM reporting system will ensure better communication between you and your pest control company.
• ⚠️Improper Maintenance of Floors • Replace all cracked and missing floor tiles Floor not kept in good sanitation: heavily soiled with built up grease food debris grime and rodent droppings. Clean floor under and behind all equipment. Standing water on floor throughout basement.
  Improper Maintenance of Floors • Replace all cracked and missing floor tiles Floor not kept in good sanitation: heavily soiled with built up grease food debris grime and rodent droppings. Clean floor under and behind all equipment. Standing water on floor throughout basement.
• ⚠️Improper Maintenance of Walls/Ceilings • Built up grease on hood. • Openings in wall behind pots - Front Prep Area Opening in wall at base next to ovens at enterance to kitchen Holes in ceiling thoughout - basement Ceiling and all attachments heavily soiled with grease dust and grime build up. (clean throughly) Walls pipes and all attachments heavily soiled with grease dust grime build up. (clean throughly) Ceiling tiles not smooth durable easily cleanable above front prep area Ceiling tiles stained above front prep area Remove foil from ceiling fixtures
  Improper Maintenance of Walls/Ceilings • Built up grease on hood. • Openings in wall behind pots - Front Prep Area Opening in wall at base next to ovens at enterance to kitchen Holes in ceiling thoughout - basement Ceiling and all attachments heavily soiled with grease dust and grime build up. (clean throughly) Walls pipes and all attachments heavily soiled with grease dust grime build up. (clean throughly) Ceiling tiles not smooth durable easily cleanable above front prep area Ceiling tiles stained above front prep area Remove foil from ceiling fixtures
• ⚠️Premises Maintained • Items stored between cooking equipment on top of refrigeration units. • Remove all unused and unnecessary articles and equipment from premises.
  Premises Maintained • Items stored between cooking equipment on top of refrigeration units. • Remove all unused and unnecessary articles and equipment from premises.
• ⚠️PIC Performing Duties • Not keeping logs for Time as a Public Health Control HACCP not kept on premises Not in compliance with approved HACCP • Person in charge not performing duties: (REPEAT VIOLATION) Person in charge is a certified food protection manager and each time an inspection is perform the owner is called to the establishment to conduct the inspection. Multiple repeat risk factors critical and non critical violation cited on inspection report. Duties 2-103.11 Person in Charge. The person in charge shall ensure that: Employees are properly monitored: Employees are effectively cleaning their hands by routinely monitoring the employees' handwashing; Employees are visibly observing foods as they are received to determine that they are from approved sources delivered at the required temperatures protected from contamination unadulterated and accurately presented by routinely monitoring the employees' observations and periodically evaluating foods upon their receipt; Employees are properly cooking potentially hazardous food being particularly careful in cooking those foods known to cause severe foodborne illness and death such as eggs and comminuted meats through daily oversight of the employees' routine monitoring of the cooking temperatures using appropriate temperature measuring devices properly scaled and calibrated as specified under § 4-203.11 and 4-502.11(B); Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours through daily oversight of the employees' routine monitoring of food temperatures during cooling; Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused through routine monitoring of solution temperature and exposure time for hot water sanitizing and chemical concentration pH temperature and exposure time for chemical sanitizing; Employees are preventing cross-contamination of ready-to-eat food critical
  PIC Performing Duties • Not keeping logs for Time as a Public Health Control HACCP not kept on premises Not in compliance with approved HACCP • Person in charge not performing duties: (REPEAT VIOLATION) Person in charge is a certified food protection manager and each time an inspection is perform the owner is called to the establishment to conduct the inspection. Multiple repeat risk factors critical and non critical violation cited on inspection report. Duties 2-103.11 Person in Charge. The person in charge shall ensure that: Employees are properly monitored: Employees are effectively cleaning their hands by routinely monitoring the employees' handwashing; Employees are visibly observing foods as they are received to determine that they are from approved sources delivered at the required temperatures protected from contamination unadulterated and accurately presented by routinely monitoring the employees' observations and periodically evaluating foods upon their receipt; Employees are properly cooking potentially hazardous food being particularly careful in cooking those foods known to cause severe foodborne illness and death such as eggs and comminuted meats through daily oversight of the employees' routine monitoring of the cooking temperatures using appropriate temperature measuring devices properly scaled and calibrated as specified under § 4-203.11 and 4-502.11(B); Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours through daily oversight of the employees' routine monitoring of food temperatures during cooling; Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused through routine monitoring of solution temperature and exposure time for hot water sanitizing and chemical concentration pH temperature and exposure time for chemical sanitizing; Employees are preventing cross-contamination of ready-to-eat food

When was Hong Kong Eatery last inspected?

Hong Kong Eatery has 52 inspections on record going back to June 1, 2007. The 12 most recent are shown below.

Hong Kong Eatery vs Chinatown

Chinatown runs 85% clean across 307 tracked restaurants — 252 clean, 22 mid, 22 cooked.

Against the 307 spots Cooked tracks in Chinatown, this one comes out cleaner than 15% of them.

Other spots in Chinatown

• ✓ Croke Park
  clean · April 24, 2026
• ✓ Dunkin' Donuts
  clean · November 9, 2010
• ✓ Wang Ctr. For Performing Arts
  clean · November 17, 2025
• ✓ Pho Pasteur
  clean · June 8, 2026
• ✓ 88 Supermarket
  clean · April 29, 2008
• ✕ Dunkin' Donuts/Baskin Robins
  cooked · May 24, 2016

See every restaurant inspection in Chinatown →

How Boston grades restaurants

Boston reports inspections as a pass or a fail, with no score and no letter. What separates a bad fail from a trivial one is the violation severity ladder: a single star is a minor issue, two stars is more serious, and three stars marks a critical foodborne-illness risk factor — temperature abuse, bad handwashing, cross-contamination. A restaurant can fail on paperwork alone, which is not the same as failing on food safety. Cooked splits Boston fails accordingly: a fail with a three-star violation reads cooked, a fail on minor items only reads mid.

Source: Boston Inspectional Services, Health Division via Analyze Boston. Cooked refreshes this data daily — this listing's most recent inspection is dated December 23, 2014. Inspection results describe one moment in a kitchen's life, not a permanent verdict.