KUNG FOOD

Name: KUNG FOOD
Address: 4645 GUN CLUB RD STE 18, WEST PALM BEACH, FL, 33415, US
Rating: 37

4645 GUN CLUB RD STE 18, WEST PALM BEACH, FL 33415

License #6011840

🍺 Bar/Pub ℹ️

37 Grade F / 100

Failing Health Score

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Latest inspection

October 5, 2026 · 6 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

KUNG FOOD in WEST PALM BEACH currently holds an InspectFL Health Score of 37 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 5, 2026. Across those visits, inspectors documented 63 total violations — 30 critical, 19 major, 14 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 17, 2025

The latest inspection on October 5, 2026 shows 6 observation rows: 5 critical, 1 major, and 0 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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KUNG FOOD has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Standing cooler cooked ribs (52F - Cold Holding) per operator not prepared or portioned today, held in cooler overnight See stop sale. On cook line table bean sprouts (82F - Cold Holding) per operator not prepared or portioned today sitting on a table for 1 hour, put in reach in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Food can stored in handwashing sink. Operator removed and stored properly
[14-31-5] 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
[08A-02-6] 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
[12A-16-4] 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
[01B-02-5] 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 degrees Fahrenheit. Standing cooler cooked ribs (52F - Cold Holding) per operator not prepared or portioned today, held in cooler overnight. See stop sale

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense (sugar and rice) food.
[08B-38-4] Food stored on floor. Observed boxes raw shell eggs stored on walk-in floor. Plastic container of cooking oil on kitchen floor by three compartment sink.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed multiple tongs hanging on oven door handle.
[08B-12-5] Stored food not covered. Observed in walk-in cooler a container of cooked chicken no cover.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Tempura chicken 133F@1:55 cooling since 1:45 rechecked 118F @2:33 at this rate item will not reach 70F. Operator placed in walk-in freezer.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator handling food handlers certificates folder than engaged in food preparation without washing hands. Advised operator of proper hand washing.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash wire whisk and stain bowl then placed to air dry; no sanitizing done. Advised operator to set up sanitization sink and sanitize items.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line garlic and oil (71F - Cold Holding) per operator held out of temperature less than 2.5 hours not portioned or prepared today. Operator placed in cooler. Observed on cook line cooked noodles (59F - Cold Holding) per operator held out of temperature less than 2 hours not portion or prepared today operator voluntarily discarded.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a scraper stored in hand washing sink by three compartment sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Located by three compartment sink. Operator provided.
[31B-03-4] No soap provided at handwash sink. Front counter.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed in freezer diced pork and spareribs Cooked pork cooked and spareribs then frozen more than 24 hours prior not date marked. Operator date marked.

Disposition: Met Inspection Standards
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked chicken (45F - Cooling). Operator stated cooling overnight in full, tightly covered container, did not reach 41F within 6 hours. See stop sale.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. At walk-in cooler; cooked chicken (45F - Cooling). Operator stated cooling overnight in full, tightly covered container, did not reach 41F within 6 hours. See stop sale.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from front line order taking/service area, put on gloves and began preparing food for customers without washing hands. Advised Operator of proper hand washing.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking At prep table; cooked rice/beansprouts/cooked chicken, no time mark. Operator stated items held using time as a public health control, removed from temperature control less than 2 hours prior, applied appropriate time mark.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep table; cut cabbage (60F - 1:15 Ambient Cooling 1:15/60F 1:45). Operator stated cabbage cut 1 hour prior, at this rate will not reach 41F within 4 hours, added to time as a public health control written procedures, time marked to be discarded at 4 hours since cabbage cut.
[31B-02-4] No paper towels or mechanical hand drying device provided at both hand wash sinks. Operator provided paper towels.

Disposition: Warning Issued
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed to operator.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Several raw meats thawing at room temperature. Advised operator to thaw properly.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: unwashed bell peppers stored over cooked shrimp. Operator stored properly.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee wash dishes at triple sink then began to prepare food at fryer; no hand wash. Employee washed hands.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash lid of food storage container at triple sink then placed to air dry; no sanitizing done. Advised operator to set up sanitization sink and sanitize lid.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line: fried rice (67F- Cold Holding) As per operator, stored in container in empty wok since 1 hour. Not prepped or portioned today. At prep counter: cooked noodles (57F - Cold Holding) As per operator, stored on prep counter 1 hour. Not prepped or portioned today. At flip top cooler by cook line: At flip top cooler: cooked chicken (56F - Cold Holding); cooked shrimp (54F - Cold Holding); raw steak (52F - Cold Holding); tofu (53F - Cold Holding) As per operator, stored since 1.5 hours. Not prepped or portioned today. Operator placed items in cooler to quick chill.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at triple sink. Employee washed hands at hand wash sink.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At walk in freezer: Cooked pork cooked then frozen 6 days prior not date marked. At front counter glass door reach in cooler: House made Soup prepared 4 days prior then frozen; not date marked. Advised operator to date mark.
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. In kitchen, at glass door reach in cooler: cooked chicken cooked then frozen 5 days prior then thawed and held over 24hours; no dated with thaw date.

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. 1 under cook line 1 under ice machine 1 under soda boxes storage Operator removed
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength.at 0 ppm. Operator corrected to 100 ppm chlorine
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher touched garbage can with hands than touched clean knife Employee washed hands
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shells eggs stored above cut vegetables inside walk in cooler Advised operator to stored properly
[35A-05-4] Roach activity present as evidenced by live roaches found.1 live roach crawling under metal desk next to ice machine. Operator unable to kill it
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Reach in cooler cooked pork at 3:38p 47F - Cooling)since 11am Product did not cool to 41F within 4 hours. See stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line garlic in oil (81F - Cold Holding); sprout (69F - Cold Holding) Walk in cooler cooked noodles (48F - Cold Holding Per operator all products not prepared or portioned today Per operator stored for approximately 2 hours Operator moved to walk in cooler and walk in freezer
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Reach in cooler cooked pork at 3:38p 47F - Cooling)since 11am Product did not cool to 41F within 4 hours. See stop sale
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following items stored on kitchen area cooked chicken (65F - Hot Holding); cooked eggs (91F - Hot Holding); cooked rice (71F - Hot Holding) Per operator products stored outside any temperature control for approximately 1 hour. Operator moved to reach in cooler
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Overstocked inside reach in cooler cooked chicken (45F - Cooling)since 12pm @3:45, @4:14-same; cooked shrimp (49F - Cooling)since 3:45 since 12pm, @ 4:18 same; At this cooling rate product will not cool to 41F within 6 hours Operator removed product
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator when next door and got chlorine
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Several containers with soup, cooked pork inside reach in freezer. Advised operator to date mark properly
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken inside walk in cooler made 3 days ago. Advised operator to date mark