Kungfu Kitchen
Last inspected: Apr 21, 2026
45
Score
Inspectors have visited Kungfu Kitchen eight times, with records going back to 2023. The most recent visit was on Apr 21, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up more issues than earlier ones, averaging around nine violations lately compared to roughly seven violations before.
Across the inspection history, “handwash sink not accessible for employee use” is the issue that surfaces most often, recorded three times.
Restaurants in Orlando average 79, so Kungfu Kitchen trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
2
Critical latest
2
Major latest
6
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale./two cracked shell eggs/cook line reach in cooler.
01B-14-4
High Priority - 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.
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times./cart with plates blocking cook line hand sink/removed/ **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./front counter hand sink/ **Corrected On-Site**
31B-02-4
Basic - Food stored on floor. Oil carton at cook line. A bag of onions/kitchen storage area. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - 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. **Warning**
29-08-4
Basic - Single-service articles not stored inverted or protected from contamination./to go boxes at front line not inverted/ **Corrected On-Site**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses./cook line blue wet wiping cloth.
21-12-4
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - 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/ **Corrected On-Site** **Repeat Violation**
40-06-5
45
Dec 10, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - 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.
08A-17-6
High Priority - 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/ **Corrected On-Site**
08A-13-5
Intermediate - 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. **Corrected On-Site**
31A-09-4
Intermediate - 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.
53A-05-6
Basic - Light not functioning./one light bulb out/cook line.
36-62-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./employee's drink on shelf over dough making table/ **Corrected On-Site**
12B-07-4
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 over dough making table/removed immediately/ **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor./carton of oil and a bag of flour/near storage area. **Corrected On-Site** **Repeat Violation**
08B-38-4
45
Jun 17, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
43
Dec 9, 2024
Routine - Food
6 major violations. 2 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
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
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
32
Apr 10, 2024
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toxic Substances Properly Identified, Stored, Used
FL-32
Toilet Rooms Maintained
FL-53
35
Feb 13, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Non-food grade wood used as a holder to cut the the dough to cook. - From follow-up inspection 2024-02-13: **Time Extended**
14-86-1
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head is soiled. - From follow-up inspection 2024-02-13: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Unwashed broccoli stored over sauce in upright cooler. - From follow-up inspection 2024-02-13: **Time Extended**
08B-17-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food.Soya sauce in kitchen. - From follow-up inspection 2024-02-13: **Time Extended**
14-01-5
70
Dec 12, 2023
Routine - Food
4 critical violations. 5 major violations. 3 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw pork stored over cabbage in upright cooler. **Corrected On-Site**
08A-05-6
High Priority - Non-food grade wood used as a holder to cut the the dough to cook.
14-86-1
High Priority - Employee touched soiled dishes and then touched clean dishes without washing hands. **Corrected On-Site**
12A-29-4
High Priority - Dented can present.Slight dent on the seam of the can.
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head is soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times.Blocked by cart. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing.Dishes are inside handwash sink. **Corrected On-Site**
31A-11-4
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.
11-26-1
Basic - Bowl or other container with no handle used to dispense food.Soya sauce in kitchen.
14-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - Unwashed broccoli stored over sauce in upright cooler.
08B-17-4
29
Jun 20, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Kungfu Kitchen last inspected?
The most recent health inspection at Kungfu Kitchen on file is from Apr 21, 2026. The public record contains eight inspections in total.
What is the most common violation at Kungfu Kitchen?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at Kungfu Kitchen.
How does Kungfu Kitchen compare to other restaurants in Orlando?
Kungfu Kitchen most recently scored 45 out of 100, which is lower than the Orlando average of 79.
Has Kungfu Kitchen's inspection record improved over time?
No. Recent inspections at Kungfu Kitchen have averaged around nine violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Kungfu 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 Kungfu Kitchen inspected?
Based on the inspection history on file, Kungfu Kitchen is inspected around three times per year on average.
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