Kungfu Kitchen

1513 W Brandon Blvd, Brandon, FL 33511 · Permanent Food Service · License 3916770

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Aug 6, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Aug 5 routine inspection
2 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 3 basic
-17
Safety score83

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug52026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitAug 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
What was still cited
Intermediate2
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  More time given
  Proof of required state approved employee training not available for some employees.
  More time given
Official report, on the Florida DBPR website
First visitAug 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 2 High priority
- 3 Intermediate
- 3 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In cookline flip top unit closest to dish: Cooked Chicken (59°F); Cooked Beef (59°F); Cooked Shrimp (59°F); Raw Beef (59°F). Operator placed ice bags on items.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw chicken stored over cooked duck in storage area reach in cooler. Raw pork and raw shell eggs stored over washed produce in storage area reach in cooler. Operator moved chicken to bottom shelf.
  Fixed on the spot
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Employee rinsed blender in cookline hand sink. Discussed hand sinks with operator.
  Fixed on the spot
- Code 53, Manager certification and employee training: 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/
  Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 5 food handler certificates provided, 7 employees currently working.
Basic3
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Tested at 0ppm. Employee stated he used dish detergent instead of chlorine. Reviewed chlorine ratio for wiping cloth solution with operator.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Reach in freezer door gaskets. Operator cleaned.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Silverware/utensils dried with a towel/cloth.
  Discussed air drying of all warewashing items.
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.