KANG'S KITCHEN
John Young Parkway
Orlando, Florida, 32808
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 11/20/2024
High Priority
0
Intermediate
4
Basic
7
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Bar area - From follow-up inspection 2024-11-20: **Time Extended**
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on table with utensils. Staff removed phone. - From follow-up inspection 2024-11-20: **Time Extended**
- 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Staff cutting meat wearing jewelry on the wrist. - From follow-up inspection 2024-11-20: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans and metal placed in storage. Educated operator. Turned pans on the sides to dry. **Corrective Action Taken** - From follow-up inspection 2024-11-20: **Time Extended**
- 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Shelves holding pork in walk in freezer - From follow-up inspection 2024-11-20: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Hanging from stove manager removed. Corrected On-Site - From follow-up inspection 2024-11-20: **Time Extended**
- 14-47-4:Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom of tables throughout with rust. Some with torn foil. - From follow-up inspection 2024-11-20: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed a pan in hand sink. Educated staff. **Corrective Action Taken** - From follow-up inspection 2024-11-20: Pre rinse dishes with rice. Admin Complaint
- 16-32-5:Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in dishmachine. Has QUATERNARY. DISHWASHER IS CLORINE. - From follow-up inspection 2024-11-20: **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Sink in dish area. Manager filled soap. Corrected On-Site - From follow-up inspection 2024-11-20: 2 hand sinks no soap. Only sink with soap located in bar area. Admin Complaint
- 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance. Manager added lable as table cleaner. - From follow-up inspection 2024-11-20: **Time Extended**
Food safety inspection conducted on 11/20/2024 revealed 11 total violations (0 high priority, 4 intermediate, 7 basic).
Inspection on 11/18/2024
High Priority
1
Intermediate
4
Basic
7
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Bar area
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on table with utensils. Staff removed phone.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Staff cutting meat wearing jewelry on the wrist.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans and metal placed in storage. Educated operator. Turned pans on the sides to dry. **Corrective Action Taken**
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Shelves holding pork in walk in freezer
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Hanging from stove manager removed. Corrected On-Site
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom of tables throughout with rust. Some with torn foil.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (49F - Cold Holding); beef (97F - Cold Holding). Both in reach in cooler from yesterday. Staff placed hot pork in reach in to cool. Manager removed lids it cool and removed pork from reach in cooler to cool as well as removed lid. cooked kimchi (49F - Cold Holding) placed in unit today less than 4 hours.**Corrective Action Taken** **Corrective Action Taken** Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed a pan in hand sink. Educated staff. **Corrective Action Taken**
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in dishmachine. Has QUATERNARY. DISHWASHER IS CLORINE.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Sink in dish area. Manager filled soap. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance. Manager added lable as table cleaner.
Food safety inspection conducted on 11/18/2024 revealed 12 total violations (1 high priority, 4 intermediate, 7 basic).
Inspection on 4/26/2024
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. - From follow-up inspection 2024-04-26: **Time Extended**
- 14-45-4:Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Lower prep table. Manager removed Repeat Violation - From follow-up inspection 2024-04-26: **Time Extended**
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board on cook line. Manager removed and educated staff. **Corrective Action Taken** Repeat Violation - From follow-up inspection 2024-04-26: **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for rice in 72F water. Manager discarded water. Corrected On-Site - From follow-up inspection 2024-04-26: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauce in walk-in cooler. Manager moved raw beef lower on the shelf. Corrected On-Site - From follow-up inspection 2024-04-26: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eggs (72F - Cold Holding). Sunny side up egg held above cold line in make table. Less than 4 hours. Manager moved inside of cooler. **Corrective Action Taken** - From follow-up inspection 2024-04-26: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Dishwasher or triple sink - From follow-up inspection 2024-04-26: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to dishwasher . Manager filled Corrected On-Site Repeat Violation - From follow-up inspection 2024-04-26: **Time Extended**
Food safety inspection conducted on 4/26/2024 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 2/26/2024
High Priority
2
Intermediate
4
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Lower prep table. Manager removed Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board on cook line. Manager removed and educated staff. **Corrective Action Taken** Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for rice in 72F water. Manager discarded water. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauce in walk-in cooler. Manager moved raw beef lower on the shelf. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eggs (72F - Cold Holding). Sunny side up egg held above cold line in make table. Less than 4 hours. Manager moved inside of cooler. **Corrective Action Taken**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Dishwasher or triple sink
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to dishwasher . Manager filled Corrected On-Site Repeat Violation
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form on previous inspection. Repeat Violation Warning
Food safety inspection conducted on 2/26/2024 revealed 10 total violations (2 high priority, 4 intermediate, 4 basic).
Inspection on 10/16/2023
High Priority
5
Intermediate
8
Basic
7
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Under prep tables. Manager removed Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup In butcher room on table. Manager removed. Corrected On-Site
- 12B-01-4:Basic - Employee eating while preparing food. Cook tasted pot of soup with spoon and continued cooking. Manager educated cook and he discarded. **Corrective Action Taken**
- 16-16-4:Basic - Equipment and utensils not rinsed between washing and sanitizing.
- 08B-38-4:Basic - Food stored on floor. Beef in butcher room. Staff picked up Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in salt. Manager removed Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sink in dish room. Both sinks in kitchen and dish room. Added signs. Repeat Violation
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook selected and cooked raw meat and then plated items without hand washing.
- 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Cook tasted soup with spoon and continued cooking with utensils.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shelled eggs ambient (60F - Cold Holding); tuna roll (70F - Cold Holding)
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (114F - Hot Holding); cooked onions (100F - Hot Holding , less than 4 hours
- 29-34-4:High Priority - Vacuum breaker missing at splitter added to hose bibb.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Red cutting board. Manager discarded. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Pots and scrubbers in sink. Manager removed them. Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. BBQ MENU , all raw products without identification. Manager marked menus Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Added paper towels. Corrected On-Site Repeat Violation
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.employee signed form Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Both sinks in kitchen. Added soap. Corrected On-Site
Food safety inspection conducted on 10/16/2023 revealed 20 total violations (5 high priority, 8 intermediate, 7 basic).
Inspection on 7/27/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/27/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).