KUNGFU CHEF
3437 WEDGEWOOD LN, The Villages FL 32162 · 646-464-1419
Last inspected Jun 1, 2026 · 9 visits since August 2023
FEB 24
AUG 24
JUN 25
FEB 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken broth temp 3 gallons Pork dumplings 57F 2lbs stop sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 1, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate6 Basic
What the inspector wrote — 15 findingsThe state's own report →
Non-food grade paper/paper towel/cloth towel used as liner for food container. Observed : a yellow microfiber cloth used to cover cooked rice. The cloth was removed.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed : in the cook line flip top reach-in cooler, raw chicken sitting behind beef and shrimp. The items were arranged correctly according to cook temperature.
Spray hose at dish sink lower than flood rim of sink. Observed : the spray hose(no head/handle) was sitting in the bottom of the sink. This was placed on a shelf.
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. Observed : the time as a public health control chart lacks a date and when the afternoon food came out, the chart was not marked. They are on a time frame system.
Show the remaining 11 findings ▾
Toxic substance/chemical improperly stored. Observed : blue spray window cleaner stored on the counter with rice warmers. The spray was moved to cleaning.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed : the vacuum breaker was placed before the splitter. Both sides of the splitter lack back flow protection.
Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed : cook line staff take frozen breaded shrimp from the reach-in freezer with a bare hand. The manager instructed staff to use gloves, tongs or food grade paper.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the tea and soda nozzles have buildup in the cones and on the diffusers. And, the ice machine shroud, has an accumulation of foreign substance on the edge. ALSO, : the can opener blade with an accumulation of dried food debris. This was moved to the 3 compartment sink. for this item.
Handwash sink used for purposes other than handwashing. Observed : the back hand wash sink with dried clumps of food in it. The sink was cleaned out.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed : rice scoops in 67° standing water. The water was dumped. Wash, rinse and sanitize each 4 hours at a minimum.
In-use wet wiping cloth/towel used under cutting board. Observed : a wet yellow cloth under a cutting board. The cloth was removed.
Plumbing system in disrepair. Observed : the hand wash sink at the dish wash machine has a hot water handle that when turned, would not produce any water. The screw was tightened down and hot water came out.
Stored food not covered. Observed : stored food in the walk-in cooler, below 41°, not covered. Multiple pans of cut vegetables.
Unwrapped single-service utensils not presented so that only the handles are touched. Observed : the caddys with plastic tableware, in the dining area, have the utensils not presented with the handles first.
Worn, torn and/or soiled floor. Observed : the walk-in freezer floor with an accumulation of drooped food. The floor was swept.
Feb 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops over ready to eat foods in walk in cooler. Operator corrected shelves.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
Handwash sink not accessible for employee use at all times. Hand wash sink blocked by rice cooker and bucket. Operator removed bucket and moved rice cooked over to allow access.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on cans in dry storage. Operator removed.
Stored food not covered. Multiple pans of food in walk in freezer. Operator had employee cover food.
Jun 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Container of medicine improperly stored. Multiple vitamins over prep table in kitchen. Operator removed.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee picked up raw shell eggs then touched multiple sauces without hand washing. Employee washed hands after speaking with operator about proper hand washing procedures.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler. Operator relocated.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and multiple items in walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in kitchen. Operator removed.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum while making food for guests.
Floor soiled/has accumulation of debris. Walk in cooler and throughout kitchen.
Food stored on floor. Bulk sauce and vinegar on floor of kitchen. Operator relocated.
Time/temperature control for safety food thawed in an improper manner. Raw ribs in bay if 3 compartment sink thawing without running water.
Aug 27, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled. Discussed with manager as uncovered food was underneath soiled shelves.
Aug 21, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority1 Intermediate10 Basic
Show 16 findings ▾
Container of medicine improperly stored. 3 containers of employee medicine above food prep line. Manager moved.
Nonfood-grade bags used in direct contact with food. Raw beef and vegetables stored in plastic bags in walk in cooler and freezer. Discussed with manager the need to use food safe containers.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp in container above vegetables on cook line cold holding reach in. Manager moved. Discussed importance of keeping raw separate from ready to eat foods.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken broth temp 3 gallons Pork dumplings 57F 2lbs stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork dumplings 57F 2lbs stop sale 3 gallons chicken broth stop sale
Handwash sink used for purposes other than handwashing. Front hand wash sink used for washing towels. Manager removed dish soap in sink for that purpose.
Bowl or other container with no handle used to dispense food. Bowl being used to scoop sugar on prep line.
Cardboard used to line food-contact shelves. Cart used to store food on cook line. Discussed with manager.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on cook line by soda fountain by rice steamers in disrepair. Manager removed food from cooler. See stop sale on dumplings.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf above food prep areas. Employee moved.
Food stored on floor. Multiple white buckets filled with food stored on floor. Manager moved them 6 inches off the floor. Discussed the importance of storing food off the floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled. Discussed with manager as uncovered food was underneath soiled shelves.
Reuse of single-service or single-use articles. Reuse of egg flats, used to hold strainer full of cooked rice. Soy sauce containers being resued to hold food. Discussed with manager.
Server scooping/portioning food (other than ice and beverages) has ineffective hair restraint. Server not wearing hair restraint while portioning food on plate. Discussed with manager.
Stored food not covered. Walk in color: Uncovered dumplings, noodles and ketchup. Uncovered rice in dry storage. Manager covered items and we discussed importance of covering stored food.
Working containers of food removed from original container not identified by common name. Open containers with food removed from original containers. Discussed with manager the need to label all food once it is removed from its original container
Feb 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 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. Employee dropped off soiled dishes, touched clean plate without hand wash. Discussed with operator.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line
Time/temperature control for safety food thawed in an improper manner. Squid/beef at 3 compartment sink with no running water. Operator turned on cool running water.
Sep 25, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 5 findings ▾
Observed: Employee washed hands with no soap. Employee at 3 compartment sink, operator had employee wash hands correctly. Priority: High Priority
Observed: Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer bucket in cook line area over 200ppm. Operator added water 50ppm. Priority: High Priority
Observed: Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink. Discussed with operator who had employee wash hands correctly. Priority: Intermediate
Observed: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in bulk sugar. Operator removed. Priority: Basic
Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line prep table. Operator removed. Priority: Basic
Sep 25, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Employee washed hands with no soap. Employee at 3 compartment sink, operator had employee wash hands correctly.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer bucket in cook line area over 200ppm. Operator added water 50ppm.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink. Discussed with operator who had employee wash hands correctly.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line prep table. Operator removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in bulk sugar. Operator removed.
Aug 14, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 21 violations recorded, 7 high priority.
7 High priority3 Intermediate11 Basic
Show 21 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. Employee washing dishes handled soiled equipment then clean dishes without washing hands. Discussed with manager who had employee wash hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee walked outside the back door of the kitchen with soiled cardboard box, came back inside to cut vegetables without washing hands. Discussed with manager who had employee wash hands.
Food placed in soiled container. Fried chicken placed in cardboard box that previously stored raw chicken. Operator removed chicken from box and placed in food grade bins.
Paper towel used as liner for food container in deep fryer area.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over raw pork in walk in freezer. Raw shrimp stored over mushrooms in walk in cooler. Operator corrected shelves.
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. Garlic in oil at cook line. Operator marked 12pm.
Toxic substance/chemical improperly stored. Can of WD-40 stored above seasonings on storage shelf. Operator removed.
Handwash sink not accessible for employee use at all times. Pan with spoons blocking hand wash sink in dish machine area. Operator removed from hand wash sink.
Handwash sink used for purposes other than handwashing. Operator rinsed out wiping cloth in hand wash sink by front counter
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. Emailed form to operator
Dead roaches on premises. 4 dead roaches on floor under dish machine area 2 dead roaches behind rice cooker on the floor in kitchen area 1 dead roach on the floor in the front counter area. Operator cleaned and sanitized the areas where dead roaches were found.
Employee with no hair restraint while engaging in food preparation. Multiple employees in cook line area. Employees put hats on.
Equipment and utensils not properly air-dried - wet nesting. Cups in beverage station
Equipment in poor repair. Interior of both rice warmers chipped and scratched
Food stored on floor. Jug of oil on the floor in prep area. Operator moved to shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice utensils in 86F water. Operator removed to be washed.
Interior of microwave has accumulation of grease/food debris.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill and screws stored on prep table shelf in cook line area
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over cooked chicken and sauces in walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Cloth next to hand wash sink in front counter area
Wiping cloth sanitizing solution stored on the floor. In kitchen area
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.