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Licensee
Name:
KITCHEN + KOCKTAILS BY KEVIN KELLEY MIAMI
License Number:
SEA2337141
Rank:
Seating
License Expiration Date:
10/01/2026
Primary Status:
Current
Secondary Status:
Active
Location Address:
2838 NW 2 AVE MIAMI, FL 33127
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
04/15/2026
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
1
4
13
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Employee eating in a food preparation or other restricted area.
Back prep area: employee eating cooked meat in the prep area. **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Back prep area: employee food and book bag stored on shelves with clean containers and utensils.
Operator coached the employees, moved items to another area. **Corrected On-Site**
Basic - Equipment and utensils not properly air-dried - wet nesting.
Shelf in front of the three compartment sink: multiple stacks of clean pans wet- nesting. **Corrected On-Site**
Basic - Wiping cloth sanitizing solution stored on the floor.
Kitchen several bucket stored in the floor underneath the prep tables. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Walk in cooler by the cookline: pooled eggs stored above boiled eggs.
Discussed with the operator and provided the handout for the proper storage of food. **Corrected On-Site**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Flip top reach in cooler in front of the cookline: cutting board soiled.
Intermediate - Handwash sink used for purposes other than handwashing.
Multiple handwashing washing sinks in both the bar area with attachments for rinsing glasses and water well for scoops/utensils.
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.
Scott Taylor
Alex riquelme
Mikala g
Mike mcaulin
Rudy pierrelus
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
