Kung Fu Tea

Inspection history

1. –

   2026-06-08

   No violations were recorded at the time of this inspection. · Administrative Miscellaneous / Initial Inspection

   No itemized violations published for this inspection.

2. C

   2026-05-18

   Violations were cited in the following area(s). · Cycle Inspection / Re-inspection

   Score 63
   • minor Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
   • CRITICAL No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
   • CRITICAL Live roaches in facility's food or non-food area.
   • minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • CRITICAL Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
   • minor Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
   • CRITICAL Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
   • CRITICAL Evidence of mice or live mice in establishment's food or non-food areas.
   • CRITICAL Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
   • CRITICAL Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
   • minor Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • CRITICAL Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.