Kung Food
4645 Gun Club Rd Ste 18, West Palm Beach, FL 33415 · Permanent Food Service · License 6011840
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection5 high priority (4 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot, 1 repeat)-23
- Administrative complaint on Oct 5Counts in full until a follow-up finds the problems fixed-20
- Safety score57
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 visitOct 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Standing cooler cooked ribs (52°F - Cold Holding) per operator not prepared or portioned today, held in cooler overnight. See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Standing cooler cooked ribs (52°F - Cold Holding) per operator not prepared or portioned today, held in cooler overnight See stop sale. On cook line table bean sprouts (82°F - Cold Holding) per operator not prepared or portioned today sitting on a table for 1 hour, put in reach in cooler.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In walk in freezer raw chicken stored over plastic portioned bags raw steak not commercially packaged. Operator corrected storage
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Operator entered kitchen and touched clean utensils, clean equipment and food without washing hands first. Discussed it with operator who then washed hands
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
In walk in freezer, beef stored in nonfood grade plastic trash bags. Operator removed beef from bag and stored properly
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Food can stored in handwashing sink. Operator removed and stored properly
Fixed on the spotRepeat violationAdministrative complaint
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.
- Stop sale
- An order that the food can’t be sold or served.