KUNG FOOD

Name: KUNG FOOD
Address: 4645 GUN CLUB RD STE 18, WEST PALM BEACH, FL, 33415, US
Rating: 67.2

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

License #6011840

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

67.2 Grade F / 100

Failing Health Score

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Quick take

KUNG FOOD in WEST PALM BEACH currently holds an InspectFL Health Score of 67.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 30, 2026. Across those visits, inspectors documented 18 total violations — 8 critical, 6 major, 4 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 30, 2026 shows 12 observation rows: 4 critical, 4 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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.

Disposition: Inspection Completed - No Further Action
[08B-12-5] Stored food not covered. Observed in walk-in cooler a container of cooked chicken no cover.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed multiple tongs hanging on oven door handle.
[14-01-5] Bowl or other container with no handle used to dispense (sugar and rice) food.
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Located by three compartment sink. Operator provided.
[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.
[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.
[31B-03-4] No soap provided at handwash sink. Front counter.
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a scraper stored in hand washing sink by three compartment sink.
[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.
[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.

Disposition: Inspection Completed - No Further Action
[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.
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at both hand wash sinks. Operator provided paper towels.
[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.

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