Kungfu Kitchen
8466 Palm Pkwy, Orlando, FL 32836 · Permanent Food Service · License 5815812
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F./cooked chicken cold holding at 44°F/cook line reach in cooler/doubled panned/less than 4 hours/moved to reach in freezer/temperature rechecked 41°F/
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection1 high priority (fixed on the spot), 2 intermediate, 4 basic (1 repeat)-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 14, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F./cooked chicken cold holding at 44°F/cook line reach in cooler/doubled panned/less than 4 hours/moved to reach in freezer/temperature rechecked 41°F/
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked chicken, brisket, cooked shrimp stored in reach in coolers with no date marking.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing./iced dumped in front counter hand sink.
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name./condiments on storage shelf.
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food./unwashed lettuce stored over cooked beef/reach in cooler.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food./bag of flour.
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Repeat violation
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.