KIMS FAMILY RESTAURANT
2101 STARKEY RD L4 L5, LARGO 33771
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 7 health inspection reports
All Inspection Reports
Inspection on 3/19/2025
High Priority
0
Intermediate
0
Basic
5
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Observed: Cutting board has cut marks and is no longer cleanable. At cook line. Warning Priority: Basic - From follow-up inspection 2025-03-19: **Time Extended**
- 40-06-5:Basic - - From initial inspection : Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top of microwave. Employee moved. Corrected On-Site Warning Priority: Basic - From follow-up inspection 2025-03-19: Employee cell phone stored on top of microwave across from three compartment sink at the time of callback inspection. **Time Extended**
- 22-16-4:Basic - - From initial inspection : Observed: Reach-in cooler interior/shelves have accumulation of soil residues. Service station opposite of toaster. Warning Priority: Basic - From follow-up inspection 2025-03-19: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Observed: Standing water in bottom of reach-in-cooler. Reach in cooler opposite of toast station. Repeat Violation Warning Priority: Basic - From follow-up inspection 2025-03-19: **Time Extended**
- 21-38-4:Basic - - From initial inspection : Observed: Wiping cloth sanitizing solution stored on the floor. At cook line. Employee put second bucket under. Corrected On-Site Warning Priority: Basic - From follow-up inspection 2025-03-19: Quaternary sanitizer bucket stored on the floor across from three compartment sink next to hot holding steam table. **Time Extended**
Food safety inspection conducted on 3/19/2025 revealed 5 total violations (0 high priority, 0 intermediate, 5 basic).
Inspection on 1/17/2025
High Priority
1
Intermediate
1
Basic
10
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Observed: Carbon dioxide/helium tanks not adequately secured. On wall next to door. Employee chained during inspection **Corrected On-Site** Warning Priority: Basic
- 14-09-4:Basic - Observed: Cutting board has cut marks and is no longer cleanable. At cook line. Warning Priority: Basic
- 12B-07-4:Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. During walk through observed employee beverage on prep table service station next to clean napkins. Employee moved during inspection. Warning Priority: Basic
- 40-06-5:Basic - Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top of microwave. Employee moved. Corrected On-Site Warning Priority: Basic
- 36-73-4:Basic - Observed: Floor soiled/has accumulation of debris. Under cook line. Warning Priority: Basic
- 53A-03-7:Intermediate - Observed: Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Kimberly Cortes 12-5-24 Prometic Warning Priority: Intermediate
- 08B-38-4:Basic - Observed: Food stored on floor. Bag of onions on floor of dry storage. Employee put on shelves Corrected On-Site Warning Priority: Basic
- 10-17-4:Basic - Observed: In-use knife/knives stored in cracks between pieces of equipment. At cook line. Employee moved. Corrected On-Site Warning Priority: Basic
- 22-16-4:Basic - Observed: Reach-in cooler interior/shelves have accumulation of soil residues. Service station opposite of toaster. Warning Priority: Basic
- 29-49-6:Basic - Observed: Standing water in bottom of reach-in-cooler. Reach in cooler opposite of toast station. Repeat Violation Warning Priority: Basic
- 41-27-4:High Priority - Observed: Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer quart. Was at 500+ now at 200 ppm. Corrected On-Site Warning Priority: High Priority
- 21-38-4:Basic - Observed: Wiping cloth sanitizing solution stored on the floor. At cook line. Employee put second bucket under. Corrected On-Site Warning Priority: Basic
Food safety inspection conducted on 1/17/2025 revealed 12 total violations (1 high priority, 1 intermediate, 10 basic).
Inspection on 9/20/2024
High Priority
3
Intermediate
0
Basic
10
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Handles at cook line
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In back of house near fire extinguisher on wall
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of microwave at cook line
- 36-11-4:Basic - Floors not maintained smooth and durable. Behind cook line
- 08B-38-4:Basic - Food stored on floor. Oil stored on floor of dry storage employee moved. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between crack at steam table and cutting board. Employee moved.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris Side of fryer's soiled
- 08B-12-5:Basic - Stored food not covered. Bag of parmigiana cheese not covered. Employee covered Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cook line.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At cook line. Employee put a second bucket under Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Marinara sauce from can opened and prepared on 9-10 in reach in cooler.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. During inspection observed cook use cell phone while activity engaged in cooking. Put phone in pocket and started cooking eggs. Employee washed hand
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler at cook line sliced cheese (50F - Cold Holding) Due to over filling Employee put in reach in freezer
Food safety inspection conducted on 9/20/2024 revealed 13 total violations (3 high priority, 0 intermediate, 10 basic).
Inspection on 3/28/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 22-08-4:Basic - - From initial inspection : Basic - Ovens at cook line Interior of oven has accumulation of black substance/grease/food debris. - From follow-up inspection 2024-03-28: Will review during next routine inspection. **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler next to grill soiled - From follow-up inspection 2024-03-28: Will review during next routine inspection. **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled throughout. Repeat Violation - From follow-up inspection 2024-03-28: Will review during next routine inspection. **Time Extended**
Food safety inspection conducted on 3/28/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 3/27/2024
High Priority
3
Intermediate
2
Basic
9
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Coffee filters not covered at server station. Employee covered Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone sitting on microwave. Employee moved. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. White Freezer in back of restaurant near dishwasher not all is frozen solid. Items moved from freezer. **Corrective Action Taken**
- 08B-38-4:Basic - Food stored on floor. Pan of cooked potatoes on floor in front of three compartment sink. Employee moved. Educated Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer. Repeat Violation
- 22-08-4:Basic - Ovens at cook line Interior of oven has accumulation of black substance/grease/food debris.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler next to grill soiled
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink in kitchen leaking and sprayed water on floor. Only Hand washing sink in back of house used by prep, cook, and dishwasher.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Was at 500+ now at 200 ppm Employee changed bucket Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Exp 2-1-24
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over in the sane container of hand wrapped corn-beef. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Side reach in cooler next to cook line. cut tomatoes (50F - Cold Holding) sliced cheese (48F - Cold Holding) Employee put down below. Due to being left open from rush. **Corrective Action Taken**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Prep personnel washed hands in the three compartment sink. Educated **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled throughout. Repeat Violation
Food safety inspection conducted on 3/27/2024 revealed 14 total violations (3 high priority, 2 intermediate, 9 basic).
Inspection on 12/7/2023
High Priority
5
Intermediate
1
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Most handles in kitchen soiled.
- 14-69-4:Basic - Ice buildup in reach-in freezer near three compartment sink.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in crack in front of hot holding unit. Manager moved.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood above cook line soiled
- 08B-12-5:Basic - Stored food not covered coffee filter at service station owner put lids on them. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table at server station.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor at cook line. Cook put a double bucket.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw crab meat over pie in reach in freezer
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef patties in walk in cooler over ready to eat spiral ham. Manager moved. Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken made 11-29 in walk in cooler Pulled pork made on 11-29 in walk in cooler
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hot holding unit made at 6am Sausage links 80 Sausage patties 87 Temp at 9:45am
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding unit made at 6am Sausage links 80 Sausage patties 87 Temp at 9:45am
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled Slicer soiled
Food safety inspection conducted on 12/7/2023 revealed 13 total violations (5 high priority, 1 intermediate, 7 basic).
Inspection on 8/22/2023
High Priority
1
Intermediate
4
Basic
9
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In Kitchen - From follow-up inspection 2023-08-22: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Cook potatoes, pickle tub and flour on floor in walk-in cooler - From follow-up inspection 2023-08-22: Pickles and soda box stored on floor of walk in cooler. **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice in stand up freezer in dish area - From follow-up inspection 2023-08-22: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of microwave has accumulation of food debris.interior top - From follow-up inspection 2023-08-22: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. - From follow-up inspection 2023-08-22: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ceiling vents kitchen soiled - From follow-up inspection 2023-08-22: **Time Extended**
- 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered.prepped coffee filters with grounds on counter not covered - From follow-up inspection 2023-08-22: **Time Extended**
- 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2023-08-22: **Time Extended**
- 14-06-4:Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed.in dry storage need cleaning and paint reapplied - From follow-up inspection 2023-08-22: **Time Extended**
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly prep area not landing on food - From follow-up inspection 2023-08-22: 1 live fly in dry storage area. **Time Extended**
- 02C-03-5:Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk and shedded cheese - From follow-up inspection 2023-08-22: Gallon Milk no date mark opened on Sunday 8/21/23. **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled , can opener soiled - From follow-up inspection 2023-08-22: Can opener and cutting boards are still soiled at the time of this callback inspection report. **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-08-22: Employee training isn't complete during call back inspection. Admin Complaint
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta, corn beef. Meatloaf - From follow-up inspection 2023-08-22: Turkey pasta made on 8/17/23 not date marked. Educated about date marking procedures. **Time Extended**
Food safety inspection conducted on 8/22/2023 revealed 14 total violations (1 high priority, 4 intermediate, 9 basic).