DirtyFLRestaurant Inspection Data

KIMMY D'S

With 8 inspections documented, KIMMY D'S maintains a 2.5/5 food safety rating in CLEARWATER. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 8 reports on file

Kimmy Lane
Florida, 32836
Orange County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 8 health inspection reports

All Inspection Reports

2/5/2026· 1mo ago

Visit ID: 13626009

Met Inspection Standards

2 basic

  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Front glass cooler. Warning - From follow-up inspection 2026-02-05: **Time Extended**
  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of cutting board at cook line Warning - From follow-up inspection 2026-02-05: **Time Extended**

2/4/2026· 1mo ago

Visit ID: 13501483

Follow-up Inspection Required

4 high, 1 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table of Waffle iron. Employee moved Corrected On-Site Warning
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Front glass cooler. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of cutting board at cook line Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine Dishwasher 10pm when tested. Ran 2 times Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced turkey breast (48F - Cold Holding); cut tomatoes (49F - Cold Holding); Zikki sauce (49F - Cold Holding); boiled eggs (51F - Cold Holding); potato salad (49F - Cold Holding); raw chicken breast (50F - Cold Holding) Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right side cooler sliced turkey breast (48F - Cold Holding); cut tomatoes (49F - Cold Holding); Zikki sauce (49F - Cold Holding); boiled eggs (51F - Cold Holding); potato salad (49F - Cold Holding); raw chicken breast (50F - Cold Holding) Stop sale issued. Warning
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed wiping cloth used for food contact surfaces front counter was 200ppm. Employee changed bucket now 50 ppm. Corrected On-Site Warning
  • 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. Chicken salad no date prepared on Monday 2-2-26. Employee dated all items in coolers during inspection Corrected On-Site Warning

8/22/2025· 6mo ago

Visit ID: 10880057

Met Inspection Standards

1 high, 2 basic

  • 08B-12-5:Basic - Stored food not covered. Cooked ham on plate not covered in reach in cooler. Employee covered during inspection Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at cook line
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then handled clean equipment without washing hands. Dishwasher touched dirty dishes did not wash hands and touched clean pitcher.

2/24/2025· 1y ago

Visit ID: 8897940

Met Inspection Standards

1 high, 3 int, 2 basic

  • 51-18-6:Basic - No copy of latest inspection report available.
  • 08B-12-5:Basic - Stored food not covered. Country fried steak inside reach in freezer near dry storage not covered. Employee covered Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Side of the steam table sausage (75F - Hot Holding) Employee put inside reach in cooler. Educated **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front hand wash sink. Employee replaced Corrected On-Site
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Front reach in cooler with milk
  • 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. Multiple items Tuna salad, egg salad made on Friday 2-22. Employee put date mark on items. Corrected On-Site

9/24/2024· 1y 5mo ago

Visit ID: 8728304

Met Inspection Standards

1 high, 1 int, 1 basic

  • 08B-12-5:Basic - Stored food not covered. During inspection hot dogs in reach in freezer uncovered. Employee covered Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler - in bowl above top ham (50F - Cold Holding) Employee moved to below **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing chlorine not labeled at dishwasher. Employee labeled Corrected On-Site Repeat Violation

3/15/2024· 1y 12mo ago

Visit ID: 8574030

Met Inspection Standards

2 high, 3 int, 1 basic

  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water in glass cooler at service station above milk for customers. Manager moved. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cooked chicken stored in reach in fridge next to hot holding unit. On top of open package of beef. Manager moved.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage gravy in steam table hot holding sausage gravy (123F - Hot Holding); Manager put on stove brought to temp 189 Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sliced soiled Panini press soiled
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 3 bottles Bleach and water back of house and front counter. Manager labeled Corrected On-Site

12/14/2023· 2y 2mo ago

Visit ID: 8573491

Met Inspection Standards
  • N/A:No Violations Were Observed

12/13/2023· 2y 3mo ago

Visit ID: 8350220

Follow-up Inspection Required

4 high, 1 int, 1 basic

  • 08B-12-5:Basic - Stored food not covered. Eggs made on 12-09 in reach in fridge not covered
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Dishwasher brought spiral ham from dishwasher area to reach in freezer with bare hands.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly at cook line landing on cutting board. Manger cleaned and sanitised area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. deli cooler top cut tomatoes (50F - Cold Holding); cut leafy greens (48F - Cold Holding); feta (49F - Cold Holding); shredded cheese (50F - Cold Holding)
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter holt holding at cook line. Cook put on stove to reheat
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook cracked raw shell egg then washed hands in three compartment sink. Educated