KUNG FOOD
4645 GUN CLUB RD STE 18, West Palm Beach FL 33415 · 561. 216. 1888
Last inspected Mar 30, 2026 · 10 visits since August 2023
OCT 24
JAN 25
JUN 25
DEC 25
MAR 26
▼ IMPROVING
5 inspections trending up, 27 points better than where it started.
Roach activity present as evidenced by live roaches found.1 live roach crawling under metal desk next to ice machine. Operator unable to kill it
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025050054 | Jun 16, 2025 | Aug 14, 2025 | $200 |
| 2--2025016584 | Jan 23, 2025 | Apr 17, 2025 | $200 |
| 2--2021056394 | Dec 3, 2021 | Feb 1, 2022 | $800 |
Inspection history
10 visits, newest first
Mar 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate4 Basic
What the inspector wrote — 12 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Tempura chicken 133F@1:55 cooling since 1:45 rechecked 118F @2:33 at this rate item will not reach 70F. Operator placed in walk-in freezer.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator handling food handlers certificates folder than engaged in food preparation without washing hands. Advised operator of proper hand washing.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash wire whisk and stain bowl then placed to air dry; no sanitizing done. Advised operator to set up sanitization sink and sanitize items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line garlic and oil (71F - Cold Holding) per operator held out of temperature less than 2.5 hours not portioned or prepared today. Operator placed in cooler. Observed on cook line cooked noodles (59F - Cold Holding) per operator held out of temperature less than 2 hours not portion or prepared today operator voluntarily discarded.
Show the remaining 8 findings ▾
Handwash sink used for purposes other than handwashing. Observed a scraper stored in hand washing sink by three compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink. Located by three compartment sink. Operator provided.
No soap provided at handwash sink. Front counter.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed in freezer diced pork and spareribs Cooked pork cooked and spareribs then frozen more than 24 hours prior not date marked. Operator date marked.
Bowl or other container with no handle used to dispense (sugar and rice) food.
Food stored on floor. Observed boxes raw shell eggs stored on walk-in floor. Plastic container of cooking oil on kitchen floor by three compartment sink.
In-use tongs stored on equipment door handle between uses. Observed multiple tongs hanging on oven door handle.
Stored food not covered. Observed in walk-in cooler a container of cooked chicken no cover.
Dec 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked chicken (45F - Cooling). Operator stated cooling overnight in full, tightly covered container, did not reach 41F within 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. At walk-in cooler; cooked chicken (45F - Cooling). Operator stated cooling overnight in full, tightly covered container, did not reach 41F within 6 hours. See stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from front line order taking/service area, put on gloves and began preparing food for customers without washing hands. Advised Operator of proper hand washing.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking At prep table; cooked rice/beansprouts/cooked chicken, no time mark. Operator stated items held using time as a public health control, removed from temperature control less than 2 hours prior, applied appropriate time mark.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep table; cut cabbage (60F - 1:15 Ambient Cooling 1:15/60F 1:45). Operator stated cabbage cut 1 hour prior, at this rate will not reach 41F within 4 hours, added to time as a public health control written procedures, time marked to be discarded at 4 hours since cabbage cut.
No paper towels or mechanical hand drying device provided at both hand wash sinks. Operator provided paper towels.
Jun 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee wash dishes at triple sink then began to prepare food at fryer; no hand wash. Employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash lid of food storage container at triple sink then placed to air dry; no sanitizing done. Advised operator to set up sanitization sink and sanitize lid.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line: fried rice (67F- Cold Holding) As per operator, stored in container in empty wok since 1 hour. Not prepped or portioned today. At prep counter: cooked noodles (57F - Cold Holding) As per operator, stored on prep counter 1 hour. Not prepped or portioned today. At flip top cooler by cook line: At flip top cooler: cooked chicken (56F - Cold Holding); cooked shrimp (54F - Cold Holding); raw steak (52F - Cold Holding); tofu (53F - Cold Holding) As per operator, stored since 1.5 hours. Not prepped or portioned today. Operator placed items in cooler to quick chill.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at triple sink. Employee washed hands at hand wash sink.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At walk in freezer: Cooked pork cooked then frozen 6 days prior not date marked. At front counter glass door reach in cooler: House made Soup prepared 4 days prior then frozen; not date marked. Advised operator to date mark.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. In kitchen, at glass door reach in cooler: cooked chicken cooked then frozen 5 days prior then thawed and held over 24hours; no dated with thaw date.
No Heimlich maneuver/choking sign posted. Emailed to operator.
Time/temperature control for safety food thawed in an improper manner. Several raw meats thawing at room temperature. Advised operator to thaw properly.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: unwashed bell peppers stored over cooked shrimp. Operator stored properly.
Jan 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen;Employee rubbed nose then handled clean utensils without washing hands Advised operator, employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Standing Freezer; Raw Beef stored above imitation crab sticks Operator fixed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Standing Cooler in Kitchen; raw chicken (46F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Standing Cooler in Kitchen; raw chicken (46F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler overnight See stop sale
Oct 29, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Reach in cooler cooked pork at 3:38p 47F - Cooling)since 11am Product did not cool to 41F within 4 hours. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line garlic in oil (81F - Cold Holding); sprout (69F - Cold Holding) Walk in cooler cooked noodles (48F - Cold Holding Per operator all products not prepared or portioned today Per operator stored for approximately 2 hours Operator moved to walk in cooler and walk in freezer
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Several containers with soup, cooked pork inside reach in freezer. Advised operator to date mark properly
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken inside walk in cooler made 3 days ago. Advised operator to date mark
Oct 28, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 7 high priority.
7 High priority4 Intermediate2 Basic
Show 13 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher touched garbage can with hands than touched clean knife Employee washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shells eggs stored above cut vegetables inside walk in cooler Advised operator to stored properly
Roach activity present as evidenced by live roaches found.1 live roach crawling under metal desk next to ice machine. Operator unable to kill it
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Reach in cooler cooked pork at 3:38p 47F - Cooling)since 11am Product did not cool to 41F within 4 hours. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line garlic in oil (81F - Cold Holding); sprout (69F - Cold Holding) Walk in cooler cooked noodles (48F - Cold Holding Per operator all products not prepared or portioned today Per operator stored for approximately 2 hours Operator moved to walk in cooler and walk in freezer
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Reach in cooler cooked pork at 3:38p 47F - Cooling)since 11am Product did not cool to 41F within 4 hours. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following items stored on kitchen area cooked chicken (65F - Hot Holding); cooked eggs (91F - Hot Holding); cooked rice (71F - Hot Holding) Per operator products stored outside any temperature control for approximately 1 hour. Operator moved to reach in cooler
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Overstocked inside reach in cooler cooked chicken (45F - Cooling)since 12pm @3:45, @4:14-same; cooked shrimp (49F - Cooling)since 3:45 since 12pm, @ 4:18 same; At this cooling rate product will not cool to 41F within 6 hours Operator removed product
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator when next door and got chlorine
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Several containers with soup, cooked pork inside reach in freezer. Advised operator to date mark properly
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken inside walk in cooler made 3 days ago. Advised operator to date mark
Dead roaches on premises. 1 under cook line 1 under ice machine 1 under soda boxes storage Operator removed
Wiping cloth chlorine sanitizing solution not at proper minimum strength.at 0 ppm. Operator corrected to 100 ppm chlorine
Mar 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. washcloth bucket chlorine over 200 ppm. Manager changed the solution. Chlorine 100 ppm
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No food handler training available for any employee and no food employee reporting agreement. Emailed the form.
Bowl or other container with no handle used to dispense food. Round plastic container in the rice bin. Employee removed the round container.
Box of oil stored on floor in the kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in standing water next to rice pot. Water temperature 78 f. Manager dumped the water.
In-use wet wiping cloth/towel used under cutting board. Under clear thin plastic container. Explained and manager removed the cloth towel and put in sanitizer solution.
Working containers of food removed from original container not identified by common name. Flour container not labeled. Manager labeled
Aug 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food.... Raw beef directly stored in thank you bags at walk in cooler. Employee removed bags.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...raw chicken with noodles, vegetables at walk in freezer. Employee properly stored food
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged...raw chicken above raw sea food,raw pork, raw beef at walk in freezer. Employee properly stored food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tomato past 45°, open can sauce 44°, chicken 45°, shrimp 46° in flip top reach in cooler. Operator moved some food to another acceptable cooler and some cover with ice.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....sweet and sour chicken was cooked Saturday at walk in cooler. Operator date marked.
Employee personal food not properly identified and segregated from food to be served to the public...at walk in cooler.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.