What is Hong Kong Bistro's health inspection score?

Hong Kong Bistro has a SafeDine safety score of 49 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hong Kong Bistro last inspected?

Hong Kong Bistro was last inspected on November 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hong Kong Bistro have?

Hong Kong Bistro has 41 total violations across 11 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hong Kong Bistro safe to eat at?

Hong Kong Bistro has a safety score of 49/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Hong Kong Bistro serve?

Hong Kong Bistro serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Hong Kong Bistro

Name: Hong Kong Bistro
Address: 507 MAYNARD AVE S STE 511C, Seattle, 98104
Rating: 49

507 MAYNARD AVE S STE 511C, Seattle

Last Inspected: 11/17/2025

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0Poor

American•Pioneer Square

Ranked #335 of 339 in Pioneer SquareBetter than 17% of american restaurants

Declining

10 inspections

Last: Nov 17, 2025

high confidence

Directions Order

Inspections

50%

Clean Rate

4.1

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-51

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-35 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

507 MAYNARD AVE S STE 511C, Seattle, WA 98104

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Violation Timeline

Jan 2023

1 inspections

Jan

May 2023

1 inspections

Nov 2023

4 inspections

10 high priority

6 intermediate

Nov

Jul 2024

2 inspections

10 high priority

6 intermediate

Dec 2024

1 inspections

2 high priority

1 intermediate

Dec

Nov 2025

1 inspections

4 high priority

2 intermediate

Inspection History

10 records on file

4 Routine Inspection/Field Review4 Return Inspection2 Consultation/Education - Field

Nov 25

Routine Inspection/Field Review InspectionLatest

4 High2 Med

6 total4 risk factors

30/100inspection score

−50 pts

High Priority (4)

−40 pts

RED1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fishRisk Factor−10
RED2500 - Toxic substances properly identified, stored, usedRisk Factor−10
RED2110 - Proper cold holding temperatures (greater than 45° F)Risk Factor−10
RED0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager onRisk Factor−10

Intermediate (2)

−10 pts

BLUE3000 - Proper thawing methods used−5
BLUE4300 - Non-food contact surfaces maintained and clean−5

Base deductions−50 pts

Risk factor bonus (4× +5)−20 pts

Dec 24

Routine Inspection/Field Review Inspection

2 High1 Med

3 total2 risk factors

65/100inspection score

−13 pts

High Priority (2)

−10 pts

IVD8MMEHD0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager onRisk Factor−5
IVQC4FQKY1400 - Raw meats below and away from ready-to-eat food; species separatedRisk Factor−5

Intermediate (1)

−3 pts

IVUU0HTS24300 - Non-food contact surfaces maintained and clean−3

Base deductions−13 pts

Risk factor bonus (2× +5)−10 pts

Jul 24

Return Inspection InspectionClean

No violations

100/100inspection score

Jul 24

Routine Inspection/Field Review Inspection

10 High6 Med

16 total10 risk factors

0/100inspection score

−96 pts

High Priority (10)

−80 pts

IVYXRGQU93200 - Insects, rodents, animals not present; entrance controlled.Risk Factor−5
IVB8ZKX874000 - Food and non-food surfaces properly used and constructed; cleanableRisk Factor−5
IVS49GUX74200 - Food-contact surfaces maintained, clean, sanitizedRisk Factor−5
IVW3JX3JT3300 - Potential food contamination prevented during delivery, preparation, storage, displayRisk Factor−5
IVZ05Z0QX0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager onRisk Factor−5
IVTNKDWIN0600 - Adequate handwashing facilitiesRisk Factor−10
IVERJOBHP1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fishRisk Factor−5
IVH3GFZC82110 - Proper cold holding temperatures (greater than 45° F)Risk Factor−10
IVMZ3OH042200 - Accurate thermometer provided and used to evaluate temperature of TCS foodsRisk Factor−5
IVS1TSYX81900 - No room temperature storage; proper use of time as a controlRisk Factor−25

Intermediate (6)

−16 pts

IVLAGEKUV3600 - Proper eating, tasting, drinking, or tobacco use−3
IVFC8ST0V4300 - Non-food contact surfaces maintained and clean−3
IV4M2Z5NP3000 - Proper thawing methods used−3
IVPIYEFWP3700 - In-use utensils properly stored−3
IV0KBQUAM4900 - Adequate ventilation; lighting; designated areas used−2
IVMVXEEJA4800 - Physical facilities properly installed,...−2

Base deductions−96 pts

Risk factor bonus (10× +5)−50 pts

Nov 23

Return Inspection InspectionClean

No violations

100/100inspection score

Nov 23

Return Inspection Inspection

1 High

1 total1 risk factor

85/100inspection score

−25 pts

High Priority (1)

−25 pts

IVXYM9A5R1900 - No room temperature storage; proper use of time as a controlRisk Factor−25

Base deductions−25 pts

Risk factor bonus (1× +5)−5 pts

Nov 23

Consultation/Education - Field InspectionClean

No violations

100/100inspection score

Nov 23

Routine Inspection/Field Review Inspection

9 High6 Med

15 total9 risk factors

0/100inspection score

−112 pts

High Priority (9)

−95 pts

IV8O6GSO84400 - Plumbing properly sized, installed,...Risk Factor−5
IVUMOJHWJ3200 - Insects, rodents, animals not present; entrance controlled.Risk Factor−5
IVHTINA764000 - Food and non-food surfaces properly used and constructed; cleanableRisk Factor−5
IVBI2PPDQ4200 - Food-contact surfaces maintained, clean, sanitizedRisk Factor−5
IVZDZ4UHL1900 - No room temperature storage; proper use of time as a controlRisk Factor−25
IV50KYSHQ2110 - Proper cold holding temperatures (greater than 45° F)Risk Factor−10
IVLTXEBCR0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager onRisk Factor−5
IVQPXQXGY0600 - Adequate handwashing facilitiesRisk Factor−10
IVQKS18HO1600 - Proper cooling procedureRisk Factor−25

Intermediate (6)

−17 pts

IVYPSB3LB3700 - In-use utensils properly stored−3
IVDRA0LCD3600 - Proper eating, tasting, drinking, or tobacco use−3
IVG8A6XRU4300 - Non-food contact surfaces maintained and clean−3
IVFAA7CVI4600 - Toilet facilities properly constructed, supplied, cleaned−3
IVT64UUYP3000 - Proper thawing methods used−3
IVXLEV5UW4800 - Physical facilities properly installed,...−2

Base deductions−112 pts

Risk factor bonus (9× +5)−45 pts

May 23

Consultation/Education - Field InspectionClean

No violations

100/100inspection score

Jan 23

Return Inspection InspectionClean

No violations

100/100inspection score

Community Reviews

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Community Safety Reports

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Data source: Seattle/King County · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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