← Niagara Falls
KUNG FU WOK INC.
360 RAINBOW BLVD. SOUTH, NIAGARA FALLS, NY 14303
Last inspected Jun 10, 2026
Passed. Met health requirements at the latest inspection. Some health departments report pass/fail instead of letter grades.
This source doesn’t issue a letter grade, so CleanPlate derived the status from the reported violation data.
✓
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Inspection history
Jun 10, 2026
✓Jun 2, 2026
✕1 violation
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
Sep 23, 2025
✓Sep 9, 2025
✕1 violation
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
May 28, 2025
✓May 20, 2025
✕4 violations
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Improper use and storage of clean, sanitized equipment and utensils
Oct 2, 2024
✕5 violations
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical:Food from unapproved source, spoiled, adulterated on premises.
- Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Aug 26, 2024
✕6 violations
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical:Food from unapproved source, spoiled, adulterated on premises.
- In use food dispensing utensils improperly stored
Jun 19, 2024
✕1 violation
- Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
Jun 4, 2024
✕2 violations
- Improper use and storage of clean, sanitized equipment and utensils
- Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
May 14, 2024
✕5 violations
- Improper use and storage of clean, sanitized equipment and utensils
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
- In use food dispensing utensils improperly stored
- Critical:Food from unapproved source, spoiled, adulterated on premises.
Dec 1, 2023
✓Sep 28, 2023
✕1 violation
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
Sep 14, 2023
✕1 violation
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
Aug 30, 2023
✕3 violations
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
May 17, 2023
✓Apr 28, 2023
✕2 violations
- Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Aug 4, 2022
✓May 13, 2022
✓1 violation
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Sep 5, 2019
✓Aug 22, 2019
✓2 violations
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Aug 5, 2019
✕5 violations
- Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
May 14, 2019
✓May 1, 2019
✕5 violations
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical:All pork or any food containing pork is not heated to 150�F or above.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Aug 28, 2018
✓
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Source: New York State Department of Health. Data shown unmodified from the official record. See something wrong? Report a data issue.