DirtyFLRestaurant Inspection Data

KOMBO KITCHEN

With 4 documented inspections, KOMBO KITCHEN in CHIEFLAND has achieved a 3.0/5 food safety rating. Recent inspections show improving food safety practices.

105 RODGERS BLVD #267, CHIEFLAND 32626

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 9/30/2025

Inspection #: Visit ID: 10938798

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink bottle sitting on cutting board at refrigerated make-table. Manager removed bottle from top of curing board during this inspection. **Corrective Action Taken**
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Inside reach-in cooler near cookline: raw beef (48F - Ambient Cooling). Manager stated the beef was cut and placed back into the cooler at approximately 11:10 this morning. Repeat Violation Admin Complaint
  • 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Inside reach-in cooler near cookline: raw beef (48F - Ambient Cooling). Manager stated the beef was cut and placed back into the cooler at approximately 11:10 this morning. Stop sale issued.
  • 14-16-4:Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Yellow cutting board has crack in center. Manager discarded the cutting board during this inspection. Corrected On-Site

Inspection Date: 4/15/2025

Inspection #: Visit ID: 8835148

  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut tomato (50F - Cold Holding). Manager stated the tomato was cut on Saturday, 4/12. The cut tomato is stored inside a bowl above the safe fill line in top of the refrigerated make-table.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside refrigerated make-table at entrance: 1. pork (55F - Cold Holding). Manager stated the pork was thawed in the sink approximately one hour prior. Inspector had manager place the pork in the freezer to rapidly cool to 41F. 2. cut tomato (50F - Cold Holding). Manager stated the tomato was cut on Saturday, 4/12. The cut tomato is stored inside a bowl above the safe fill line in top of the refrigerated make-table. Stop sale issued.
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Manager stated they use quaternary tablets for sanitizing dishes, but only has chlorine test strips on-site.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice in bag missing date on shelf inside reach-in cooler. Manager stated the rice was cooked 4/12 and added proper date mark during this inspection. Corrected On-Site

Inspection Date: 7/20/2024

Inspection #: Visit ID: 8710426

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Takeout cup without handle stored inside bin containing rice. Manager discarded cup during this inspection. Corrected On-Site
  • 50-04-4:Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. License number not a fixed to side of unit in 2" numbers.

Inspection Date: 3/12/2024

Inspection #: Visit ID: 8600953

  • N/A:No Violations Were Observed