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Licensee
Name: KENNEDY CAFE License Number: SEA5428095
Rank: Seating License Expiration Date: 10/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 924-A KENNEDY DR
KEY WEST, FL 33040

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 09/17/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
7 13 30
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.
Violation    Observation
14-01-4    Basic - Bowl or other container with no handle used to dispense food.Observed plate stored in the falafel mix used as a scoop without a handle.
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Shelves storing the plates soiled.Observed stove cook line trays soiled with old food.
23-03-4    Basic - Build-up of grease on nonfood-contact surface.Cook line equipment.
36-75-4    Basic - Build-up of soil/debris on the floor under shelving.Back prep area.
36-06-4    Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.Prep kitchen
36-36-4    Basic - Ceiling tile missing. Kitchen.
36-30-4    Basic - Door not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Kitchen door soiled.
14-71-4    Basic - Duct tape used to repair nonfood-contact surface.Gaskets to the reach in cooler duct taped. **Repeat Violation**
40-06-4    Basic - Employee personal items stored in or above a food preparation area.Observed cell phone on top of kitchen microwave, ear buds attached to kitchen shelf.
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
14-10-4    Basic - Equipment or utensils not designed or constructed in a durable manner.Kitchen counter top tiles broken around the hand wash sink.
51-09-4    Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
08B-19-4    Basic - Food contaminated by unsanitized equipment. See stop sale.Observed unwrapped romaine stored in the reach in cooler on soiled rack.
08B-47-4    Basic - Food not stored at least 6 inches off of the floor.Bottled drinks located in the front of the restaurant.
08B-12-4    Basic - Food stored on shelf not covered.Observed baked breads uncovered stored on a bottom shelf on the cook line.
33-17-4    Basic - Garbage can soiled.Kitchen
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment
36-68-4    Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
22-19-4    Basic - Interior of microwave soiled with encrusted food debris.
22-08-4    Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Kitchen
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees.Mens bathroom.
14-31-4    Basic - Nonfood-grade bags used in direct contact with food.Observed Cuban bread and raw dough stored in plastic "thank you" bags.
29-49-5    Basic - Observed standing water in bottom of reach-in cooler.
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair.Observed gasket taped at end unit reach in cooler.
23-05-4    Basic - Soil residue build-up on nonfood-contact surface.Around the kitchen hand wash sink area.
33-31-5    Basic - Unnecessary items/unused equipment on the premises.Items stored around, toilet, gyro machine, wood scraps.
23-10-4    Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
14-17-4    Basic - Walk-in cooler shelves with rust that has pitted the surface.
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust.Kitchen hand wash sink area, Kitchen around.
03A-15-4    High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.Observed *gyro (68°F - Hot Holding); *Beef (51°F - Cold Holding); *Poultry (44°F - Cold Holding); Plant Foods (44°F - Cold Holding); hamburger (49°F)
03B-11-4    High Priority - Cooked potatoes on the cook line (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. Potatoes at 110° F.
12A-20-4    High Priority - Employee washed hands with no soap.Observed employee rinse hands in the kitchen hand wash sink without using soap.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Observed *chicken (46°F - Cold Holding); *meatball (51°F - Cold Holding) held more than 24 hours in the reach in cooler.
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Observed gyro at 68°F.
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Observed gyro at 68°F.
29-42-4    High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface.Shelves Around the kitchen.
22-26-4    Intermediate - Buildup of soiled material on speed racks.Back room area.
14-74-6    Intermediate - Cold holding equipment not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.
31A-13-4    Intermediate - Employee used handwash sink as a dump sink.Observed kitchen hand wash sink used as a coffee dump sink.
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.Bucket stored inside the prep kitchen hand wash sink.
22-28-4    Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.Prep kitchen reach in freezer.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Kitchen and prep hand wash sink. **Corrected On-Site**
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.
31B-03-4    Intermediate - No soap provided at handwash sink.Back prep kitchen
05-06-4    Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
14-77-6    Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Observed portions of turkey , rice, pasta, beef, soup and potato salad stored inside the kitchen reach in cooler.
22-18-4    Intermediate - Soil residue in food storage containers.Falafel mix.
45-04-4    Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.Observed the gas Stove in the prep kitchen does not have ventilation.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395