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Hong Kong City, located at 2142 S Cobb Dr SE, Smyrna, GA 30082, received a score of 54 points out of a possible 100 points during their 08/20/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 – demonstration of knowledge (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed PIC lacked general knowledge of food safety and could not answer most of EHS’s questions. PIC also was not able to provide required fecal/vomit documentation. CA: It is the responsibility of the PIC to ensure compliance for food safety within a food service.
Violation #2:
2-1B – hands clean and properly washed
511-6-1.03(5)(c) – when to wash (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed food employee go outside through the back door in the main kitchen, return, and proceed to touch sauces containers on the dry storage shelf without washing hands. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and after engaging in other activities that contaminate the hands. COS: PIC educated food employee on hand wash procedure. Food employee washed hands.
Violation #3:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.06(2)(o) – using a handwashing sink- operation & maintenance (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed a metal container of blue detergent stored in the hand sink in the main kitchen. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: Food employee removed container.
Violation #4:
2-2E – response procedures for vomiting & diarrheal events
511-6-1.03(6) – clean-up of vomiting and diarrheal events(pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no written procedure for vomit/fecal cleanup. CA: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. COS: Physical copy of vomit/fecal cleanup procedure was given to PIC.
Violation #5:
4-1A – food separated and protected
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed raw chicken wings and raw beef stored above ready to eat soy sauce, chili oil, and a can of tomato sauce in the walk in cooler in the main kitchen. Observed raw shrimp stored above ready to eat diced onions in the walk in cooler in the main kitchen. CA: Food shall be protected from cross contamination by storing foods in order of cook temperature. COS: Food items were stored according to minimum internal cook temperatures. Ready to eat food was stored away from raw food.
Violation #6:
4-2A – food stored covered
511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed french fries, sesame chicken, and egg rolls all uncovered in the reach in cooler in the front food service area. Observed container of cooked pork stored uncovered in the walk in cooler in the main kitchen. Observed containers of salt, sugar, chili oil and soy sauce all uncovered on the food cart in the main kitchen. CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination COS: All food items were covered with saran wrap.
Violation #7:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed shredded cabbage and cooked lo mein noodles cold holding above 41F in the walk in cooler in the main kitchen. Observed cooked chicken wings in the reach in cooler in the front food service area cold holding above 41F. CA: TCS food items that are cold holding shall be 41F or below. COS: Food items were discarded.
Violation #8:
18 – insects, rodents, and animals not present
511-6-1.07(2)(m) – outer openings protected (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed back door with broken seal in the back of the main kitchen. CA: Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.
Violation #9:
18 – insects, rodents, and animals not present
511-6-1.07(5)(k) – controlling pests (pf, c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed multiple live roaches near the wok station in the main kitchen. Observed multiple dead roaches near the fryer station and wok station in the main kitchen. Observed live roach crawling on the inside lid of the prep top cooler in the main kitchen. CA:The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.
Additional remarks:
Shadowed by Sylvia Dandridge EHS IV.
Emailed food allergen documents and fecal/vomit cleanup procedure.
Sanitizer bucket: 50 ppm Chlorine.
Follow-up within 7 days.
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