Kungfu Noodles
Last inspected: Apr 16, 2026
100
Score
Public records show nine inspections at Kungfu Noodles stretching back to 2024. The latest inspection on file is from Apr 16, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
When inspectors have written things up, “using a handwashing sink-operation and maintenance” has been the most frequent reason, cited three times.
Compared to the broader Chandler restaurant scene, where the average is 95, this is a stronger showing. The full picture is one of consistent compliance.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 16, 2026
Reinspection
No violations found.
100
Apr 13, 2026
Food Advisory Inspection
No violations found.
100
Apr 9, 2026
Routine
2 critical violations. 3 major violations. 1 minor violation. 2 corrected on site.
View 6 violations
Previously served food offered to another consumer
(corrected on site)
3-306.14
Equipment or utensils not sanitized before use after cleaning
(corrected on site)
4-702.11
Sanitizer test kit not available
4-302.14
Handwashing sink blocked, inaccessible, or used improperly
5-205.11
Time used as public health control not properly documented
3-501.19(A1,B2,C2-3)
No certified food protection manager
Inspector notes: No certified food manager present
2-102.12(A)
52
Oct 29, 2025
Routine
1 major violation. 2 minor violations. 2 corrected on site.
View 3 violations
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: There were no date markings on cooked foods and RTE/TCS foods (cooked tempura chicken, cooked shrimp, cooked broccoli, etc.) in the walk-in and the cold holding unit across from the three-compartment sink. Person in charge (PIC) put dates on food items at time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection
3-501.17
No certified food protection manager
Inspector notes: There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation
2-102.12(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed the in-use knives being stored between the cold holding unit and the counter. There was food debris buildup in this area. Discussed with person in charge (PIC) that they need to be stored in a clean area to reduce risk of contamination. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection
3-304.12
82
Jul 23, 2025
Reinspection
No violations found.
100
Jul 16, 2025
Routine
4 major violations. 3 corrected on site.
View 4 violations
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed there were no dates on the foods in the walk-in cooler. The person in charge (PIC) stated the foods were prepped, cooked, and cooled the previous day. Discussed with PIC that foods need a date to reduce the risk of serving expired foods. The walk-in cooler was not working, and these foods were embargoed for temperature. PIC shall use date marking going forward to reduce risk to consumers. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)
3-501.17
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Observed a spray bottle/container of degreaser in the kitchen near the hand wash sink that did not have a label. Discussed with person in charge (PIC) that all cleaners and chemicals need a label to reduce risk of chemical contamination. PIC made a label for the container at time of inspection
7-102.11
Sanitizer test kit not available
Inspector notes: There were no chlorine test strips onsite at time of inspection. Discussed with person in charge (PIC) that test strips are the only way to know if the sanitizer is the right concentration and shall be ready to use at all times. PIC shall order test strips by re-inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection
4-302.14
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand sink in the kitchen was blocked by a large trash can. Discussed with person in charge (PIC) that all hand sinks need to be easily accessible to ensure frequent hand washing. PIC relocated all items blocking handwash sink at time of inspection
5-205.11
67
Feb 10, 2025
Food Advisory Inspection
No violations found.
100
Feb 6, 2025
Routine
1 major violation. 2 minor violations. 3 corrected on site.
View 3 violations
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand washing sink in the kitchen near the three-compartment sink had large, empty food cans in it. Hand washing sinks need to be clear and ready to use for only hand washing. Person in charge (PIC) will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection
5-205.11
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Observed cilantro soaking in the three-compartment sink instead of the food prep sink. Discussed with employes that the three-compartment sink is only used for washing dishes and the food prep sink is used to prep food to reduce risk of contamination. Employee cleaned out the food prep sink and moved the cilantro at time of inspection
3-307.11
Improper cooling methods used
(corrected on site)
Inspector notes: Observed chicken and beef cooling in deep containers with plastic wrap covering the containers. The employees stated the food was made within the last 30-mintues. Discussed with employees that the food needed to be transferred to a shallow container and needs to be uncovered to promote faster cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. All TCS foods cooling were uncovered to allow for rapid cooling
3-501.15(B)
82
Jun 27, 2024
Routine
No violations found.
100
Frequently Asked Questions
When was Kungfu Noodles last inspected?
The most recent health inspection at Kungfu Noodles on file is from Apr 16, 2026. The public record contains nine inspections in total.
What is the most common violation at Kungfu Noodles?
Across the inspection record, “using a handwashing sink-operation and maintenance” has been cited three times, more than any other issue at Kungfu Noodles.
How does Kungfu Noodles compare to other restaurants in Chandler?
Kungfu Noodles most recently scored 100 out of 100, which is higher than the Chandler average of 95.
Has Kungfu Noodles' inspection record improved over time?
Results have been roughly steady. Inspections at Kungfu Noodles have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Kungfu Noodles means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Kungfu Noodles inspected?
Based on the inspection history on file, Kungfu Noodles is inspected around five times per year on average.
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