KOW COMFORT RESTAURANT
14429 SW 42 ST
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 8 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 2/21/2025
High Priority
6
Intermediate
3
Basic
8
Total
17
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Warning
- 08B-38-4:Basic - Food stored on floor. Observed raw chicken on walk in cooler floor. Corrected On-Site Repeat Violation Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. On hand sink located in front of dishwasher machine. Warning
- 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked ribs, cooked black beans, raw chicken, hummus, mashed potatoes, guacamole, vegetables soup, cooked pork belly, marinara sauce, in walk in cooler, no labeled, kept for over 48 hours not removed reduced oxygen package in the walk in freezer. Repeat Violation Warning
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar container. Operator labeled it. Corrected On-Site Warning
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed operator cracked raw shell eggs than touched clean utensils, instructed operator regarding cross contamination and hand washing procedures. **Corrective Action Taken** Warning
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washed metal pots in preparation sink and placed on top of the grilled to cook, with sanitation step. Instructed operator regarding the ware washing procedure. **Corrective Action Taken** Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked ribs. Operator properly stored it. Corrected On-Site Repeat Violation Warning
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed waiters touched dirty dishes than touched clean plate. Introduced operator regarding the hand wash in procedure. Corrected On-Site Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw fish in reduced oxygen packaged not removed from the bag in the walk in cooler. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef soup (112F - Hot Holding); ramen soup (104F - Hot Holding) for less than 4 hours, as per operator, operator reheated the food items 165°F or above. Corrected On-Site Warning
- 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed cooked ribs, cooked black beans, raw chicken, hummus, mashed potatoes, guacamole, vegetables soup, cooked pork belly, marinara sauce, kept for over 48 hours not removed reduced oxygen package in the walk in freezer. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On hand sink located in front of dishwasher machine, and bar station. Paper towels was replaced during inspection. Corrected On-Site Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. On hand sink located at the bar station, soap was refilled during inspection. Corrected On-Site Warning
Food safety inspection conducted on 2/21/2025 revealed 17 total violations (6 high priority, 3 intermediate, 8 basic).
Inspection on 9/30/2024
High Priority
5
Intermediate
4
Basic
13
Total
22
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone and wallet stored over food prep area.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed operator wearing no hair restraint.
- 14-11-5:Basic - Equipment in poor repair. Observed gaskets torn at reach in cooler in front of grill. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed lexan container of cooked eggs stored on floor in walk in cooler. Also observed buckets of product stored on floor in walk in freezer.
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease build up at front hood in dining room.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Operator removed scoop. Corrected On-Site Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives stored between the preparation table and the wall. At the front counter and at 3 compartment sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler at dining room station.
- 29-27-4:Basic - Observed mop sink or curbed cleaning facility provided at establishment was not accessible. Equipment stored on top and in front. Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a thermos inside reach in cooler at front counter.
- 08B-12-5:Basic - Stored food not covered. Observed bowl of prepared vegetables not covered in walk in cooler.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths on prep surfaces in kitchen.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shrimp stored over produce in walk in cooler. Coached operator on proper storage.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in freezer raw seafood stored over pineapple chunks and ready to eat cream puffs. Coached operator on proper storage.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at sandwich cooler in main kitchen; shredded mozzarella (45F - cold holding); pork belly (45F - cold holding). As per cook, for more than 4 hours. Stop sale issued. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sandwich cooler in main kitchen; shredded mozzarella (45F - cold holding); pork belly (45F - cold holding). As per cook, for more than 4 hours. Stop sale issued.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of cleaner stored above prep area at dining room station.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink by dish area blocked by service trays. Also observed a cup of water inside hand wash sink in main kitchen.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink by dish area blocked by service trays. Also observed a cup of water inside hand wash sink in main kitchen.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at dining room hand wash sink, at front counter hand wash sink, and at sushi station.
- 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. Observed portions of pasta not date marked at walk in cooler. As per operator for more than 24 hrs. Repeat Violation
Food safety inspection conducted on 9/30/2024 revealed 22 total violations (5 high priority, 4 intermediate, 13 basic).
Inspection on 9/30/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gasket torn at reach in cooler located at cook line in front of the flat grill. Warning - From follow-up inspection 2024-04-01: **Time Extended** - From follow-up inspection 2024-09-30: Observed reach in cooler gasket torn at reach in cooler located at cook line in front of the flat grill. **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2024-04-01: **Time Extended** - From follow-up inspection 2024-09-30: Reach-in cooler shelves with rust that has pitted the surface. **Time Extended**
Food safety inspection conducted on 9/30/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 4/1/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gasket torn at reach in cooler located at cook line in front of the flat grill. Warning - From follow-up inspection 2024-04-01: **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2024-04-01: **Time Extended**
- 03G-54-1:Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked ribs, cooked chicken, raw steak kept for over 48 hours not removed reduced oxygen package in the walk in freezer. Warning - From follow-up inspection 2024-04-01: Person in charge unable to provide proof of HACCP plan for cooked ribs, cooked chicken, raw steak kept for over 48 hours not removed reduced oxygen package in the walk in freezer. **Time Extended**
Food safety inspection conducted on 4/1/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 3/21/2024
High Priority
7
Intermediate
6
Basic
16
Total
29
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed container used to scoop cooked rice in a container inside a reach in cooler located at cook line. Warning
- 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean equipments and utensils stored next to Hand Wash sink exposed to splash at storage area by walk in cooler across from Dish washer Machine. Warning
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw fish in reduced oxygen packaged not removed from the bag in the walk in cooler. Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on preparation table. Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee water bottle stored on shelves near clean equipments at cook line. Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed person in charge prepping food with no hair restraint. Warning
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gasket torn at reach in cooler located at cook line in front of the flat grill. Warning
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed container with raw octopus, washed sliced onion, tomato sauce stored in the walk in cooler floor. Warning
- 10-08-5:Basic - Ice scoop handle in contact with ice. In ice bin at front counter. Warning
- 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed in used utensils in dipping-well at front line water turned off. Warning
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels in clean containers on storage shelves at cook line. Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooling shelves soiled, observed reach in cooler interior soiled at front line. Warning
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler at cook line in front of the flat grill at cook line. Warning
- 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked ribs, cooked chicken, raw steak kept for over 48 hours not removed reduced oxygen package in the walk in freezer. Warning
- 29-27-4:Basic - mop sink or curbed cleaning facility provided at establishment was not accessible. Equipment stored on top and infront. Warning
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee go from touching soil apron to opening walk in cooler door then return to continue to engage food preparation without washing hands prior. Warning
- 03D-30-5:High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41 degrees Fahrenheit within 6 hours. Observed meat lasagna (60 F - Cooling), as per employee cooling since the night before. Warning
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non-food grade paper used as liner under fried plantains in the reach in cooler at cook line in front of the flat grill. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler observed raw fish over cooked chicken wings. Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw fish in reduced oxygen packaged not removed from the bag in the walk in cooler. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed meat lasagna (60 F - Cooling), as per employee cooling since the night before. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the Walk in cooler obsessed cooked noodles (45F - Cold Holding); raw beef (45F - Cold Holding), as per employee he had left food out of temperature for less than 2 hours and was put back in the walk in cooler to rapidly cool. Warning
- 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee not able to answered minimum cooking temperature for chicken. Coached employee on minimum required cooking temperatures for raw animal food. **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of oven soiled with grease buildup located at cook line, observed soda gun soiled at bar area front counter. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed a large aluminum jug stored in the Hand wash sink at front counter. Warning
- 02D-02-4:Intermediate - Packaged food not labeled as specified by law. Observed sugar in a container at front line not labeled. Warning
- 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge unable to answered probe thermometer calibration. 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. Observed cooked chicken in a container inside reach in cooler at cook line held over 24 hours, not date marked. Warning
Food safety inspection conducted on 3/21/2024 revealed 29 total violations (7 high priority, 6 intermediate, 16 basic).
Inspection on 10/31/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/31/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/29/2023
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation with no hair restraint, in the kitchen area. Warning - From follow-up inspection 2023-08-29: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed an air gap back exit door left bottom corner. Warning - From follow-up inspection 2023-08-29: **Time Extended**
Food safety inspection conducted on 8/29/2023 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 8/29/2023
High Priority
1
Intermediate
5
Basic
8
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic container with no handle used to scoop rice. Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation Warning
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. In the walk in cooler observed a container with uncooked sweet plantains and french fries stored on the floor. Warning
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven located in the cook line. Warning
- 08B-12-5:Basic - Stored food not covered. In the reach in cooler located in the cook line observed cooked rice not covered. Warning
- 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked Chicken, cooked pork, Cooked ribs. Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall under the microwave and behind the hand sink located in the kitchen. Warning
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. For the sushi rice, as per manager for less than 2 hours. Employee time marked the rice on site. Warning
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For the sushi rice. Provided from to operator. Warning
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Under a small prep table by the dishwasher machine. Warning
Food safety inspection conducted on 8/29/2023 revealed 14 total violations (1 high priority, 5 intermediate, 8 basic).