Licensing Portal - Inspection Details
Click here to access the department's home page
     Log On
   Search for a Licensee
   Apply for a License
   View Application Status
   Find Exam Information
   File a Complaint
   AB&T Delinquent
    Invoice & Activity
    List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

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 04/16/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
1 8 33
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
36-40-5    Basic - Attached equipment soiled with accumulated dust, grease, or food debris.Red colored kitchen door soiled.
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Speed rack
23-03-4    Basic - Build-up of grease on nonfood-contact surface.Around sides of the kitchen stove. **Repeat Violation**
23-24-4    Basic - Buildup of food debris/soil residue on equipment storage racks- around storing plates.
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.Bowls stored under the pizza oven.
16-55-4    Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. **Corrected On-Site**
13-04-4    Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation.
14-11-4    Basic - Equipment in poor repair.Door missing on the ice machine.
14-10-4    Basic - Equipment or utensils not designed or constructed in a durable manner.Counter top tiles cracked around the hand wash sink. **Repeat Violation**
23-19-4    Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
23-22-4    Basic - Food debris/dust/soil residue on dry storage shelves.Shelves above the reach in coolers-storing lids, spices, squeeze bottles.
14-13-4    Basic - Food-contact surface not smooth and easily cleanable.Broken stovetop
33-17-4    Basic - Garbage can soiled.
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment
14-69-4    Basic - Ice buildup in reach-in freezer.End unit reach in freezer across from the stove.
10-17-4    Basic - In-use knife/knives stored in cracks between pieces of equipment.Kniv s stored in between the table and reach in cooler on the cook line.
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.
36-56-4    Basic - Large amount of grease on wall/ceiling above cooking equipment that does not have a hood ventilation system.
36-62-4    Basic - Light not functioning.Bathrooms
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Kitchen **Repeat Violation**
14-31-4    Basic - Nonfood-grade bags used in direct contact with food.Observed dough stored in garbage bags in the reach in cooler.Reach in freezer storing beef in "thank you"bags.
10-15-4    Basic - Pizza peel stored on top of soiled oven between uses.
08B-39-4    Basic - Raw fruits/vegetables not washed prior to preparation.Romaine lettuce being chopped prior to washing.
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair.End cooler gasket torn.
23-14-4    Basic - Shelf under griddle,grill table soiled with food debris.
23-05-4    Basic - Soil residue build-up on nonfood-contact surface.Observed cook line stove trays soiled with old food.
33-31-5    Basic - Unnecessary items/unused equipment on the premises.Wooden pallets ,unused equipment around back door area.
14-12-4    Basic - Utensils in poor condition.Observed chipped spatula in use.
14-17-4    Basic - Walk-in cooler/shelves with rust that has pitted the surface. **Repeat Violation**
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust.Around the kitchen.
16-60-1    Basic - Warewashing machine not automatically dispensing the sanitizer.0ppm **Corrected On-Site**
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.Toaster, sandwich press.
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.Gallon of milk not date marked.
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.Sponge and scrub pad stored inside of the back room hand wash sink.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Back room and kitchen hand wash sinks.
05-08-4    Intermediate - No probe thermometer provided to measure temperature of food products.
14-14-4    Intermediate - Nonfood-grade basting brush used in food.Observed paint brush used to butter rolls.
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.pasta, potato salad, sliced ham and potatoes held in the reach in cooler not date marked.
22-07-4    Intermediate - Slicer blade guard soiled with old food debris.
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395