Kang's Kitchen
Last inspected: Dec 3, 2025
18
Score
Kang's Kitchen has been inspected 11 times since 2022. The newest entry in the record is dated Dec 3, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has not been favorable: recent inspections average around 15 violations each, up from closer to 10 violations before.
“Raw animal food stored over/not properly separated” comes up most often, recorded seven times in the inspection record.
By comparison, the average Orlando facility scores 79, putting Kang's Kitchen on the weaker side. This restaurant has more on its record than most do.
11
Inspections
4
Critical latest
4
Major latest
14
Minor latest
Inspection History
Dec 3, 2025
Routine - Food
4 critical violations. 4 major violations. 14 minor violations.
View 22 violations
High Priority - Vacuum breaker missing at the splitter added to hose bibb.
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef broth (101F - Hot Holding). Less than 4 hours. Management placed to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (58F - Cold Holding). shelled eggs ambient (70F - Cold Holding) Less than 4 hours. Placed in the cooler to cool.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked vegetables. Management changed rotation. **Corrected On-Site**
08A-05-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Premium all you can eat all served raw. Host marked and labeled all menus during inspection. **Corrected On-Site**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in dish area. Management added paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kimchi and other items in walk-in freezer.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on rolling cart in dining area. Operator labeled bottle. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Above hot box for rice and above slicer. Operator removed device trap. **Corrected On-Site**
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. Used to scoop sauce. Management removed bowl. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep cook with watch.
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Food stored on floor. Cases of vegetables on the floor in walk-in cooler Cases of beef in walk in freezer. Management picked up items. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on hand sink. On the handle of the oven. Staff removed. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 72F utensils at grill.
10-07-4
Basic - Ripped/worn tin foil used as shelf cover. Under prep tables in dish area. Management recovered table. **Corrected On-Site**
14-20-4
Basic - Single-service articles not stored inverted or protected from contamination. Bento box and Togo trays on cook line
25-06-4
Basic - Stored food not covered. Sliced pork located in walk in cooler. Management covered. **Corrected On-Site**
08B-12-5
Basic - Water leaking from pipe. Under hand sink.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter at cook line.
21-12-4
18
Aug 13, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell egg over cooker pork in prep cooler. Operator immediately removed ( corrected on site) -Raw beef raw fish over multiple ready to eat items in walk in cooler - From follow-up inspection 2025-08-13: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Peppers in trash bag - From follow-up inspection 2025-08-13: **Time Extended**
14-31-5
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-08-13: **Time Extended**
05-08-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs Chlorine test strips - From follow-up inspection 2025-08-13: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on top of rice warm box - From follow-up inspection 2025-08-13: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -Bagged onions on floor in dry storage area. Operator immediately removed ( corrected on site) -containers of Food on freezer floor -Multiple foods and drinks on floor in big storage room - From follow-up inspection 2025-08-13: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in second prep cooler - From follow-up inspection 2025-08-13: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. On plastic containers - From follow-up inspection 2025-08-13: **Time Extended**
16-46-4
50
Jun 10, 2025
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
High Priority - Nonfood-grade bags used in direct contact with food. Peppers in trash bag
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell egg over cooker pork in prep cooler. Operator immediately removed ( corrected on site) -Raw beef raw fish over multiple ready to eat items in walk in cooler
08A-05-6
High Priority - 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. On rice in warming box in kitchen. Provided operator with time plan
03F-02-5
High Priority - Toxic substance/chemical improperly stored. -Clorox on table over canned drinks. Operator immediately removed **Corrected On-Site**
41-10-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs Chlorine test strips
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - 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. **Warning**
53B-01-5
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee has a food handler certification done by "Food Handlers Solutions." This company was not on DBPR approved food handlers training program list
53B-03-5
Basic - Working containers of food removed from original container not identified by common name. -Label on sugar. Operator labeled **Corrected On-Site**
02D-01-5
Basic - Old labels stuck to food containers after cleaning. On plastic containers
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in second prep cooler
23-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. bowl in dry rice., Bowl in seasoning container. Operator immediately removed **Corrected On-Site**
10-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on top of rice warm box
24-05-4
Basic - In-use tongs stored on equipment door handle between uses. On hand sink. Operator immediately removed **Corrected On-Site**
10-20-4
Basic - Food not stored at least 6 inches off of the floor. -Bagged onions on floor in dry storage area. Operator immediately removed ( corrected on site) -containers of Food on freezer floor -Multiple foods and drinks on floor in big storage room
08B-47-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf in dishwasher area Purse above prep table Purse , drink , phone over chopsticks in cupboard at front counter. Operator immediately removed **Corrected On-Site**
40-06-5
25
Nov 20, 2024
Routine - Food
4 major violations. 6 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
47
Nov 18, 2024
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (49F - Cold Holding); beef (97F - Cold Holding). Both in reach in cooler from yesterday. Staff placed hot pork in reach in to cool. Manager removed lids it cool and removed pork from reach in cooler to cool as well as removed lid. cooked kimchi (49F - Cold Holding) placed in unit today less than 4 hours.**Corrective Action Taken** **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed a pan in hand sink. Educated staff. **Corrective Action Taken**
31A-11-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in dishmachine. Has QUATERNARY. DISHWASHER IS CLORINE.
16-32-5
Intermediate - No soap provided at handwash sink. Sink in dish area. Manager filled soap. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance. Manager added lable as table cleaner.
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Bar area
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on table with utensils. Staff removed phone.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Staff cutting meat wearing jewelry on the wrist.
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans and metal placed in storage. Educated operator. Turned pans on the sides to dry. **Corrective Action Taken**
24-08-4
Basic - Food not stored at least 6 inches off of the floor. Shelves holding pork in walk in freezer
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. Hanging from stove manager removed. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom of tables throughout with rust. Some with torn foil.
14-47-4
41
Apr 26, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eggs (72F - Cold Holding). Sunny side up egg held above cold line in make table. Less than 4 hours. Manager moved inside of cooler. **Corrective Action Taken** - From follow-up inspection 2024-04-26: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauce in walk-in cooler. Manager moved raw beef lower on the shelf. **Corrected On-Site** - From follow-up inspection 2024-04-26: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Dishwasher or triple sink - From follow-up inspection 2024-04-26: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to dishwasher . Manager filled **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-04-26: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. - From follow-up inspection 2024-04-26: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Lower prep table. Manager removed **Repeat Violation** - From follow-up inspection 2024-04-26: **Time Extended**
14-45-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board on cook line. Manager removed and educated staff. **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2024-04-26: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for rice in 72F water. Manager discarded water. **Corrected On-Site** - From follow-up inspection 2024-04-26: **Time Extended**
10-07-4
50
Feb 26, 2024
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauce in walk-in cooler. Manager moved raw beef lower on the shelf. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eggs (72F - Cold Holding). Sunny side up egg held above cold line in make table. Less than 4 hours. Manager moved inside of cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Dishwasher or triple sink
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to dishwasher . Manager filled **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - 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. **Warning**
53B-01-5
Intermediate - 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. Provided form on previous inspection. **Repeat Violation** **Warning**
11-26-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for rice in 72F water. Manager discarded water. **Corrected On-Site**
10-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board on cook line. Manager removed and educated staff. **Corrective Action Taken** **Repeat Violation**
12B-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Cardboard used to line nonfood-contact shelves. Lower prep table. Manager removed **Repeat Violation**
14-45-4
41
Oct 16, 2023
Routine - Food
5 critical violations. 8 major violations. 7 minor violations.
View 20 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook selected and cooked raw meat and then plated items without hand washing.
12A-12-4
High Priority - Vacuum breaker missing at splitter added to hose bibb.
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (114F - Hot Holding); cooked onions (100F - Hot Holding , less than 4 hours
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shelled eggs ambient (60F - Cold Holding); tuna roll (70F - Cold Holding)
03A-02-5
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Cook tasted soup with spoon and continued cooking with utensils.
01B-12-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Red cutting board. Manager discarded. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Pots and scrubbers in sink. Manager removed them. **Corrected On-Site**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. BBQ MENU , all raw products without identification. Manager marked menus **Corrected On-Site**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Added paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - 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.employee signed form **Corrected On-Site** **Repeat Violation**
11-26-1
Intermediate - No soap provided at handwash sink. Both sinks in kitchen. Added soap. **Corrected On-Site**
31B-03-4
Basic - Cardboard used to line nonfood-contact shelves. Under prep tables. Manager removed **Corrected On-Site**
14-45-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup In butcher room on table. Manager removed. **Corrected On-Site**
12B-07-4
Basic - Employee eating while preparing food. Cook tasted pot of soup with spoon and continued cooking. Manager educated cook and he discarded. **Corrective Action Taken**
12B-01-4
Basic - Equipment and utensils not rinsed between washing and sanitizing.
16-16-4
Basic - Food stored on floor. Beef in butcher room. Staff picked up **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in salt. Manager removed **Corrected On-Site**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Sink in dish room. Both sinks in kitchen and dish room. Added signs. **Repeat Violation**
31B-04-4
15
Jul 27, 2023
Routine - Food
No violations found.
100
May 16, 2023
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs above seaweed. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License are expired as of 04-01-23. Please renew as soon as possible. **Warning**
50-17-3
Intermediate - 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. Provided operator with form. Form has to be filled out by each individual employee and kept on file in the facility. **Corrective Action Taken** **Warning**
11-26-1
Intermediate - 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. **Warning**
53B-01-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Ware wash hand sink. **Corrected On-Site** **Warning**
31B-05-4
Intermediate - Spray bottle containing toxic substance not labeled. Server station sanitizer spray. **Corrected On-Site** **Warning**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Rice and sugar. **Corrected On-Site** **Warning**
14-01-5
Basic - Food not stored at least 6 inches off of the floor. Meat in freezer and sauces in walk in cooler. **Repeat Violation** **Warning**
08B-47-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sink at sever counter. **Warning**
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen area. **Corrected On-Site** **Warning**
21-12-4
41
Dec 5, 2022
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and pork above ready to eat sauces in walk in cooler. Beef above cut vegetables in reach in cooler. **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kimchi and pickled vegetables in walk in cooler.
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Both restrooms max temperature 78F. Water temperature must reach at least 100F.
27-16-4
Basic - Food not stored at least 6 inches off of the floor. Cases on meat in walk in freezer.
08B-47-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sink on cook line and both restrooms.
31B-04-4
64
Frequently Asked Questions
When was Kang's Kitchen last inspected?
The most recent health inspection at Kang's Kitchen on file is from Dec 3, 2025. The public record contains 11 inspections in total.
What is the most common violation at Kang's Kitchen?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited seven times, more than any other issue at Kang's Kitchen.
How does Kang's Kitchen compare to other restaurants in Orlando?
Kang's Kitchen most recently scored 18 out of 100, which is lower than the Orlando average of 79.
Has Kang's Kitchen's inspection record improved over time?
No. Recent inspections at Kang's Kitchen have averaged around 15 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Kang's Kitchen means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Kang's Kitchen inspected?
Based on the inspection history on file, Kang's Kitchen is inspected around four times per year on average.
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