KUNG FOOD

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

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

C 70.5/100

🟢 A: 95+ 🟡 B: 85-94 🟠 C: 70-84 🔴 F: below 70

⚠️ 1.5 points from an F grade

How is this calculated? →

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

DBPR

Inspection History

Critical Major Minor

Inspection Completed - No Further Action
[31B-03-4] No soap provided at handwash sink. Front counter.
[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. **Corrective Action Taken**
[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. **Corrective Action Taken**
[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. **Corrected On-Site** **Repeat Violation**
[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. **Corrected On-Site**