Kungfu Chef
Last inspected: Feb 19, 2026
64
Score
Public records show 10 inspections at Kungfu Chef stretching back to 2022. The most recent report on file is from Feb 19, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have found fewer violations than earlier ones, averaging around six violations lately and about eight violations before that.
“Raw animal food stored over/not properly separated” accounts for the largest share of issues, appearing two times across the record.
The city-wide average sits at 81, which Kungfu Chef's 64 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
10
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Feb 19, 2026
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 scallops over ready to eat foods in walk in cooler. Operator corrected shelves. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
22-02-4
Intermediate - 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. **Corrected On-Site**
31A-09-4
Basic - 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. **Corrected On-Site**
40-06-5
Basic - Stored food not covered. Multiple pans of food in walk in freezer. Operator had employee cover food. **Corrected On-Site**
08B-12-5
64
Jun 11, 2025
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - 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.
12A-27-4
High Priority - 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. **Corrected On-Site**
08A-20-5
High Priority - Container of medicine improperly stored. Multiple vitamins over prep table in kitchen. Operator removed. **Corrected On-Site**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
22-02-4
Intermediate - 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.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
22-20-5
Basic - 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. **Corrected On-Site**
12B-07-4
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum while making food for guests.
12B-09-5
Basic - Floor soiled/has accumulation of debris. Walk in cooler and throughout kitchen.
36-73-4
Basic - Food stored on floor. Bulk sauce and vinegar on floor of kitchen. Operator relocated. **Corrected On-Site**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw ribs in bay if 3 compartment sink thawing without running water.
06-01-5
39
Aug 27, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - 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. **Warning** - From follow-up inspection 2024-08-27: **Time Extended**
23-03-4
95
Aug 21, 2024
Complaint Full
5 critical violations. 1 major violation. 10 minor violations.
View 16 violations
High Priority - Container of medicine improperly stored. 3 containers of employee medicine above food prep line. Manager moved. **Corrected On-Site** **Warning**
41-07-4
High Priority - 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. **Warning**
14-31-5
High Priority - 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. **Corrected On-Site** **Warning**
08A-05-6
High Priority - 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 **Warning**
01B-02-5
High Priority - 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 **Warning**
03A-02-5
Intermediate - 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. **Corrective Action Taken** **Warning**
31A-11-4
Basic - 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. **Warning**
23-03-4
Basic - 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. **Warning**
25-32-4
Basic - 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. **Warning**
13-10-4
Basic - 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. **Corrected On-Site** **Warning**
08B-12-5
Basic - 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 **Warning**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Bowl being used to scoop sugar on prep line. **Warning**
14-01-5
Basic - Cardboard used to line food-contact shelves. Cart used to store food on cook line. Discussed with manager. **Warning**
14-05-4
Basic - 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. **Warning**
14-74-7
Basic - 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. **Corrected On-Site** **Warning**
40-06-5
Basic - 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. **Corrected On-Site** **Warning**
08B-38-4
26
Feb 5, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - 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.
12A-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line
22-16-4
Basic - 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. **Corrected On-Site**
06-01-5
78
Sep 25, 2023
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Observed: Employee washed hands with no soap. Employee at 3 compartment sink, operator had employee wash hands correctly. **Corrective Action Taken** **Repeat Violation** Priority: High Priority
12A-20-4
High Priority - Observed: Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer bucket in cook line area over 200ppm. Operator added water 50ppm. **Corrected On-Site** Priority: High Priority
41-18-4
Intermediate - 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. **Corrective Action Taken** **Repeat Violation** Priority: Intermediate
12A-03-4
Basic - 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. **Corrected On-Site** Priority: Basic
10-01-5
64
Aug 14, 2023
Complaint Full
5 critical violations. 2 major violations. 7 minor violations.
View 14 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
15
Jun 21, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - 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 make table near back door has an ambient temperature of 50F. Ice bags added to all product in unit. Condensation on back wall of unit. - From follow-up inspection 2023-06-21: **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Crack between door and jam on entry located in kitchen. - From follow-up inspection 2023-06-21: **Time Extended**
35B-05-4
90
Jun 9, 2023
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
15
Dec 5, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Kungfu Chef last inspected?
The most recent health inspection at Kungfu Chef on file is from Feb 19, 2026. The public record contains 10 inspections in total.
What is the most common violation at Kungfu Chef?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Kungfu Chef.
How does Kungfu Chef compare to other restaurants in The Villages?
Kungfu Chef most recently scored 64 out of 100, which is lower than the The Villages average of 81.
Has Kungfu Chef's inspection record improved over time?
Yes. Recent inspections at Kungfu Chef have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Kungfu Chef means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Kungfu Chef inspected?
Based on the inspection history on file, Kungfu Chef is inspected around three times per year on average.
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