Kungfu Kitchen
Last inspected: Apr 1, 2026
100
Score
Public records show seven inspections at Kungfu Kitchen stretching back to 2024. The latest inspection on file is from Apr 1, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have held steady across recent visits, averaging around one violation each.
Across the inspection history, “cooling, heating, and holding capacities-equipment” is the issue that surfaces most often, recorded two times.
That puts the facility ahead of the local pack: the average Tempe restaurant scores 95. There isn't much in the file that would give a customer pause.
7
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 1, 2026
Routine
No violations found.
100
Nov 5, 2025
Routine
1 minor violation. 1 corrected on site.
View 1 violation
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: Observed two employees drinking water from bottle and water cup without lid and straw in the kitchen. Please use drinking cups with lid and straw and only use in designated areas. Manager removed the drinking bottles and cups from kitchen at time of inspection
2-401.11
95
Jul 7, 2025
Reinspection
No violations found.
100
Jul 3, 2025
Reinspection
1 major violation.
View 1 violation
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed the walk-in cooler holding TCS foods (see embargo form) above 41*F. The ambient air temperature of the walk-in unit is 53.2*F, measured using min/max thermometer. PIC stated that the unit was repaired the night prior and provided the invoice. PIC called in another repair at time of inspection. Establishment has 3 properly functioning prep tables and a walk-in freezer available for alternate refrigeration. Discussed with PIC and employee that the establishment shall utilize the alternate units for cold holding, ice baths, time as a control, limited cooling, and a limited menu until verification of the unit being capable of holding TCS foods at 41*F or below. PIC agreed to the not using the walk-in for TCS foods until it is capable of holding them at 41*F or below. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below
4-301.11
90
Jul 2, 2025
Routine
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed a large bowl of battered raw chicken stored above cooked beef soup on a small metal rack in the walk-in. Observed bags of raw beef stored above cooked chicken on a tall shelf in the walk-in. Informed PIC that raw animal proteins must be stored below ready-to-eat foods to prevent cross contamination. PIC properly stored all raw animal proteins and RTE foods at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code
3-302.11(A1-2)
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: Observed the walk-in cooler holding TCS foods (see embargo form) above 41*F. The ambient temperature of the unit was 57.7*F, measured using min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below
4-301.11
78
Feb 27, 2025
Routine
No violations found.
100
Oct 16, 2024
Routine
3 critical violations. 1 minor violation. 3 corrected on site.
View 4 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed a measured concentration of 0 ppm chlorine sanitizer on the metal pans that had been run through the warewashing machine. The machine was run again and 0 ppm chlorine sanitizer was observed again on the pans. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Discussed ensuring that the chlorine sanitizer concentration for the warewashing machine is 50 - 100 ppm using test strips. The 3-compartment sink was set up and a chlorine sanitizer with 100 ppm chlorine sanitizer was prepared. Person in charge called for service of the warewashing machine
4-501.114(A-E)
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Observed can of ethanol stored directly above open to-go containers in the front of house. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection
7-201.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw unpasteurized pooled eggs stored in a container directly above raw shredded potatoes in water and plastic containers of pickled vegetables. Observed pan of raw chicken stored directly above a pan of raw pork on a plastic cart. Observed pans of raw pork stored directly above ready to eat soups. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code
3-302.11(A1-2)
No certified food protection manager
Inspector notes: Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
61
Frequently Asked Questions
When was Kungfu Kitchen last inspected?
The most recent health inspection at Kungfu Kitchen on file is from Apr 1, 2026. The public record contains seven inspections in total.
What is the most common violation at Kungfu Kitchen?
Across the inspection record, “cooling, heating, and holding capacities-equipment” has been cited two times, more than any other issue at Kungfu Kitchen.
How does Kungfu Kitchen compare to other restaurants in Tempe?
Kungfu Kitchen most recently scored 100 out of 100, which is higher than the Tempe average of 95.
Has Kungfu Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Kungfu Kitchen have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Kungfu Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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