KUNGFU KITCHEN
8466 PALM PKWY, Orlando FL 32836 · 772.801.8785
Last inspected Apr 27, 2026 · 8 visits since December 2023
APR 24
DEC 24
JUN 25
DEC 25
APR 26
— STEADY
5 inspections within 5 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw duck stored over raw pork/storage area reach in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken stored over raw beef/cook line top bottom reach in cooler.
Shell eggs in use or stored with cracks or broken shells. See stop sale./two cracked shell eggs/cook line reach in cooler.
Handwash sink not accessible for employee use at all times./cart with plates blocking cook line hand sink/removed/
No paper towels or mechanical hand drying device provided at handwash sink./front counter hand sink/
Accumulation of debris inside warewashing machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's cell phone stored with cleaned food containers/cook line/phone removed/
Food stored on floor. Oil carton at cook line. A bag of onions/kitchen storage area.
Plumbing system in disrepair./kitchen entrance hand sink out of order/employees unable to watch hands. The other hand sink in kitchen was blocked by a food cart. Observed 6 employees working in the kitchen.
Single-service articles not stored inverted or protected from contamination./to go boxes at front line not inverted/
Wet wiping cloth not stored in sanitizing solution between uses./cook line blue wet wiping cloth.
Dec 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom./raw beef stored over cooked shrimp and cooked beef/make table/
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 stored over raw pork Raw beef stored over raw pork. Kitchen reach in freezer.
Handwash sink not accessible for employee use at all times. Pitcher stored inside hand sink/front counter. Food basket with cilantro stored inside kitchen cook line hand sink. Garbage can and mop bucket blocking kitchen cook line hand sink.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/6 kitchen employees working but no certified manager on site.
Accumulation of debris inside warewashing machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./employee's drink on shelf over dough making table/
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./cell phone on shelf over dough making table/removed immediately/
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor./carton of oil and a bag of flour/near storage area.
Light not functioning./one light bulb out/cook line.
Jun 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over dough. Raw duck over dough. Raw chicken over sauces. Raw shell eggs over cooked duck.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw duck stored over raw pork/storage area reach in cooler.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles./chlorine over 200ppm/front counter sanitizer bucket/rechecked 50ppm/
Handwash sink used for purposes other than handwashing./front counter hand sink used to dump ice.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./kitchen employee wearing a watch while preparing food/
Food stored on floor./oil carton on cook line floor/
Ice buildup in reach-in freezer/storage area reach in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line back wall soiled. Hood area with grease build up.
Time/temperature control for safety food thawed in an improper manner./raw chicken thawed in standing water/
Wet wiping cloth not stored in sanitizing solution between uses./front counter sanitizer bucket.
Dec 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority10 Intermediate3 Basic
Show 13 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime./two white cutting boards soiled/cook line.
Handwash sink not accessible for employee use at all times./mop bucket blocked cook line hand sink/
Handwash sink used for purposes other than handwashing./observed employees washed towel in kitchen hand sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/no manager on duty with more than 8 employees working.
No paper towels or mechanical hand drying device provided at handwash sink/front station hand sink/
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 manager.
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./missing some employee's training certificates, only three available.
Records/documents for required employee training do not contain all of the required information./two training certificates missing employee's date of birth.
Spray bottle containing toxic substance not labeled./a bottle of degreaser not labeled/by 3 compartment sink.
Interior of microwave has accumulation of black substance/grease/food debris./cook line top shelf.
Wiping cloth chlorine sanitizing solution not at proper minimum strength./chlorine 0ppm, rechecked 50ppm/
Working containers of food removed from original container not identified by common name./milk powder at front station.
Apr 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate6 Basic
Show 13 findings ▾
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -chlorine sanitizer tested exceeding 200ppm, operator diluted with water, retested 50ppm.
Handwash sink not accessible for employee use at all times. -handwash sink at end of cookline blocked by cart -handwash sink at entrance to kitchen blocked by carts, employee moved carts
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -CHLORINE
No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in bar area
No soap provided at handwash sink. -handwash sink in bar area
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.
Spray bottle containing toxic substance not labeled. -blue solution spray bottle on storage cart
Bathroom door left open other than during cleaning or maintenance.
Food not stored at least 6 inches off of the floor. -oil jugs stored on floor in prep area
Ice scoop handle in contact with ice.
In-use tongs stored on equipment door handle between uses. -tongs hanging off of cart handle at cookline
Time/temperature control for safety food thawed in an improper manner. -bags of frozen chicken and beef being thawed at room temperature, employee relocated to reach-in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed cabbage stored over cooked chicken in reach-in cooler in prep area
Feb 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Non-food grade wood used as a holder to cut the the dough to cook.
Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head is soiled.
Bowl or other container with no handle used to dispense food.Soya sauce in kitchen.
Unwashed broccoli stored over sauce in upright cooler.
Dec 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority5 Intermediate3 Basic
Show 12 findings ▾
Dented can present.Slight dent on the seam of the can.
Employee touched soiled dishes and then touched clean dishes without washing hands.
Non-food grade wood used as a holder to cut the the dough to cook.
Raw animal food stored over/not properly separated from ready-to-eat food.Raw pork stored over cabbage in upright cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head is soiled.
Handwash sink not accessible for employee use at all times.Blocked by cart.
Handwash sink used for purposes other than handwashing.Dishes are inside handwash sink.
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.
Bowl or other container with no handle used to dispense food.Soya sauce in kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Unwashed broccoli stored over sauce in upright 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.