KBBQ KITCHEN
3801 AVALON PARK E BLVD 160
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 7/3/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour no label. Corrected On-Site
- 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 chicken stored on top of veggies at the reach-in freezer.
- 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. Kimchi made 3 days ago no label. Repeat Violation
Food safety inspection conducted on 7/3/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 2/13/2024
High Priority
5
Intermediate
2
Basic
1
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. In folder License printed expired 2022, operator pulled up current license. Corrected On-Site
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came in from dining area, proceeded to prep table without first washing hands. Used cloth towel to dry hands. Re-educated.
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 151-156f Warning
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. House made kimchi made 2/6/24. Fresh garlic based sauces. Made 1/24/24, 2/5/24
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Fresh garlic in soy sauce 65f cooked fresh garlic in picante sauce 67f more than 4 hours.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Fresh garlic in soy sauce 65f cooked fresh garlic in picante sauce 67f more than 4 hours.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee proceeded to wash in prep sink
- 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. Housemade Kimchi made on 2/6/24. Today is 2/13/24 Fresh garlic based sauces made 1/24/24 and 2/5/24
Food safety inspection conducted on 2/13/2024 revealed 8 total violations (5 high priority, 2 intermediate, 1 basic).
Inspection on 2/13/2024
High Priority
4
Intermediate
2
Basic
0
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 12A-16-4:High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came in from dining area, proceeded to prep table without first washing hands. Used cloth towel to dry hands. Re-educated. - From follow-up inspection 2024-02-13: **Time Extended**
- 01B-24-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. House made kimchi made 2/6/24. Fresh garlic based sauces. Made 1/24/24, 2/5/24 - From follow-up inspection 2024-02-13: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Fresh garlic in soy sauce 65f cooked fresh garlic in picante sauce 67f more than 4 hours. - From follow-up inspection 2024-02-13: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Fresh garlic in soy sauce 65f cooked fresh garlic in picante sauce 67f more than 4 hours. - From follow-up inspection 2024-02-13: **Time Extended**
- 12A-03-4:Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee proceeded to wash in prep sink - From follow-up inspection 2024-02-13: **Time Extended**
- 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. Housemade Kimchi made on 2/6/24. Today is 2/13/24 Fresh garlic based sauces made 1/24/24 and 2/5/24 - From follow-up inspection 2024-02-13: **Time Extended**
Food safety inspection conducted on 2/13/2024 revealed 6 total violations (4 high priority, 2 intermediate, 0 basic).
Inspection on 7/28/2023
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Storage area .
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone in top of make table . Corrected On-Site
- 36-62-4:Basic - Light not functioning. By the hoods.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid . Corrected On-Site
Food safety inspection conducted on 7/28/2023 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).