KENNEDY CHICKEN & GRILL

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -hand wash sink next to mop sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled

Basic - Outer openings not protected with self-closing doors. -rear door Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Mac and cheese (125F - Hot Holding) -item microwaved brining temp to 166F Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Bowl or other container with no handle used to dispense food. -brown in rice -sauce cups in spice containers Corrected On-Site

Basic - Food stored on floor. -bucket of raw fish Corrected On-Site

Basic - Outer openings not protected with self-closing doors. -rear door

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink in kitchen

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Gardy

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle with purple substance at dish sink not labeled

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -water filter under soda machine

Basic - Bowl or other container with no handle used to dispense food. -sauce cups used at scoop in spice containers

Basic - Carbon dioxide/helium tanks not adequately secured. -right ride of soda rack

Basic - Cardboard recycle dumpster/compactor contains garbage with food residue.

Basic - Dumpster overflowing garbage. -cardboard bin

Basic - Dumpster rusted out on bottom. -cardboard bin

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Garbage can located outside has no lid or lid open/broken. -cardboard bin

Basic - Garbage on the ground and/or pad around dumpster.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -rice scoop handle in contact with food product

Basic - Unclean building components, attachments or fixtures. -hood system accumulation of grease

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table soiled Fryer baskets soiled Cutting board soiled - From follow-up inspection 2025-01-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in unlabeled bottle. Manager labeled Corrected On-Site - From follow-up inspection 2025-01-17: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Tank in back dry storage area. Manager secured. Corrected On-Site - From follow-up inspection 2025-01-17: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in back kitchen area soiled. Ceiling tile missing in kitchen area. - From follow-up inspection 2025-01-17: Time Extended

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. Employee back on dry storage shelf. Manager removed. Employee phone over prep table Corrected On-Site - From follow-up inspection 2025-01-17: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Clear plastic containers on dish rack above 3 compartment sink - From follow-up inspection 2025-01-17: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Holes in wall at three compartment sink. - From follow-up inspection 2025-01-17: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light over reach in freezer in dry storage area - From follow-up inspection 2025-01-17: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled - From follow-up inspection 2025-01-17: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach freezer across from prep area. - From follow-up inspection 2025-01-17: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by hand washing sink soiled. Repeat Violation - From follow-up inspection 2025-01-17: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop on mop bucket at mop sink - From follow-up inspection 2025-01-17: Time Extended

Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Floor under fryer soiled - From follow-up inspection 2025-01-17: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-09-03: Time Extended - From follow-up inspection 2024-10-29: Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over potatoes in reach in freezer. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bottles of glass cleaner On prep table and next to go containers front counterCorrected On-Site * Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Both hand washing sinks blocked with pans and buckets. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available. Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. by fry station. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Eye glasses on dry storage rack next to food. Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. 3 employees in kitchen area.

Basic - Employee with no hair restraint while engaging in food preparation. 3 employees on cooks line and prep area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on dish rack

Basic - Equipment in poor repair. Walk in cooler gasket Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. On the side and back of frying station.

High Priority - Nonfood-grade spatula used for food preparation- direct contact with food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken stored over ready to eat foods in walk-in cooler. - raw shell eggs stored over ready to eat foods on cooks line. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw fish 50° Operator seasoned fish 3 hours prior. Operator place raw fish and beef bacon in freezer for quick cool. New temperature:41° Raw beet bacon 44° Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - ice chute at drink station in dining area . - can opener -interior of fryers and fry baskets -white cutting board on cooks line Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. - Ladder blocking hand sink in kitchen area Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -Chlorine test strip Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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.

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. 5 new hires Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. - Spray can of paint stored on shelf next to food item in dry storage area Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. - white cutting board on cooks line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - drink , eye Glass store on shelf above prep table next to food items in dry storage area. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. -Gasket on walk-in cooler door.

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door open at the time of inspection.

Basic - Food stored on floor. - containers stored on floor in walk-in cooler. Corrected On-Site Repeat Violation

Basic - Light shield damaged/in disrepair. Crack shield , light fixture at back door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Speed rack - Exterior of flour containers. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat white sauce at reach in cooler. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Soap next to container with rice at dry storage area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board at prep table. White cutting board behind three compartment sink. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink at preparation table in the kitchen. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on preparation table in the kitchen. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Raw chicken on floor at walk-in cooler. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters soiled at hood suppression system in cook line. Under fryer cabinet grease buildup. Exterior of bucket used to stored rice are soiled. Gaskets soiled at reach cooler under preparation table next to cook line.Repeat Violation Repeat Violation

Basic - Open dumpster lid.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues located at the back of the kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind three compartment sink. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At preparation table and cook line. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken next and touching ready to eat bread in walk-in cooler. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Open package of raw fish stored above French fries on reach in freezer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Slice cheese 46°f in sandwich top cooler on the cooks line ,less than four hours per operator, moved to walk-in cooler for a quick chill. Rechecked 43°f. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board at prep table. White cutting board behind three compartment sink.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser next to three compartment sink. Corrected On-Site

Basic - Employee beverage container on a food preparation table. Next to three compartment sink. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. Bottom of prep table rusted next to three compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1)Exterior of fryers at cook line. 2) Exterior or hood suppression system on the cooks line.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted on top of cabinets on cook line. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Raw chicken and raw shrimp stored on floor walk-in cooler. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind three compartment sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At prep table in the kitchen. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Rice no labeled at dry storage area. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2022.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw burger patty stored over homemade gyro sauce/cook line reach in cooler.

Basic - Boxes of raw chicken stored on walk in cooler floor.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's backpack on top of food, back storage room.

Basic - Employee with no beard guard/restraint while engaging in food preparation./two kitchen employees without beard guard/ Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation./one cook with no hair restraint.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Kitchen hand sink soiled. Repeat Violation

Basic - Reach-in freezer interior and shelves have accumulation of soil residues.

Basic - Single-service articles not stored inverted or protected from contamination./cook line to go boxes/ Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses./wet blue wiping towels/ Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw chicken tenders 55F, less than 4 hours/iced, rechecked 40F/ Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./gyro meat 105F, less than 30 minutes per operator, rechecked to 147F in 15 minutes/ Corrective Action Taken

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label./bleach spray bottle/by 3 compartment sink.

Basic - Carbon dioxide/helium tanks not adequately secured./back kitchen.

Basic - Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2021.

Basic - Employee with no beard guard/restraint while engaging in food preparation./kitchen employee/ Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Back kitchen reach in freezer gaskets Back kitchen reach in freezer door rim Main kitchen reach in cooler handles

Basic - Single-service articles not stored inverted or protected from contamination./on cook line shelves/ Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.