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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 10/01/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 6 22
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
16-15-4    Basic - Accumulation of debris on drainboards or equivalent.
36-40-5    Basic - Attached equipment soiled with accumulated dust, grease, or food debris.Cook line equipment
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Shelves Around front counter area coffee machine
36-75-4    Basic - Build-up of soil/debris on the floor under shelving.Around
14-05-4    Basic - Cardboard used to line food-contact shelves.Spice shelf in the prep kitchen.
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Kitchen
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.Around
40-06-4    Basic - Employee personal items stored in or above a food preparation area.Cellphone on top of the reach in cooler.
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation.
14-11-4    Basic - Equipment in poor repair.Reach in cooler door.
14-10-4    Basic - Equipment or utensils not designed or constructed in a durable manner.Kitchen counter top around the hand wash sink. **Repeat Violation**
08B-12-4    Basic - Food stored in holding unit not covered.Observed soups stored in Reach in cooler not covered.
23-07-4    Basic - Gaskets with slimy/mold-like build-up.Front counter reach in coolers storing wine.
36-68-4    Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
14-69-4    Basic - Ice buildup in reach-in freezer.
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. **Repeat Violation**
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees.Kitchen
23-05-4    Basic - Soil residue build-up on nonfood-contact surface.Observed Cook line stove trays soiled with old food.
23-09-4    Basic - Soiled reach-in cooler gaskets.
33-31-5    Basic - Unnecessary items/unused equipment on the premises.Unused equipment Around the back door area. **Repeat Violation**
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust.Wall behind the steam table and sandwich press.
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 *potato salad (51°F); *shredded lettuce (51°F - Cold Holding); *stuffing (54°F - Cold Holding); slicedham (*62°F - Cold Holding)held in cook line reach in cooler.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed *butterblend (88°F) held on counter top.
03A-06-4    High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. *meat ball (53°F); *lamb (51°F - Cold Holding); *plant (53°F - Cold Holding); *chicken (56°F)
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. *meat ball (53°F); *lamb (51°F - Cold Holding); *plant (53°F - Cold Holding); *chicken (56°F)
29-42-4    High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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.Gallons ofmilk , Orange juice.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Kitchen
31B-03-4    Intermediate - No soap provided at handwash sink.Kitchen
14-14-4    Intermediate - Nonfood-grade basting brush used in food.Paint brush used as basting brush.
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.End unit not cold.
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.Lamb stew, chicken soup.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395