KOOK'N WITH KIM
307 WEST KENNEDY BOULEVARD
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/30/2025
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 21-04-4:Basic - - From initial inspection : Basic - Towel used under cutting board. Warning - From follow-up inspection 2025-01-30: **Time Extended**
- 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Warning - From follow-up inspection 2025-01-30: **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by large pot Corrected On-Site Warning - From follow-up inspection 2025-01-30: **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. Numerous foods in cooler from previous day not dated Warning - From follow-up inspection 2025-01-30: **Time Extended**
Food safety inspection conducted on 1/30/2025 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 11/20/2024
High Priority
1
Intermediate
4
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. 2 tables in kitchen has soiled blue towels on bottom shelving Warning
- 21-04-4:Basic - Towel used under cutting board. Warning
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Warning
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. She'll eggs sitting out at room temperature less than 4 hours, operator moved to reach in cooler for immediate temperature recovery **Corrective Action Taken** Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by large pot Corrected On-Site Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen 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. Numerous foods in cooler from previous day not dated Warning
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 11/20/2024 revealed 8 total violations (1 high priority, 4 intermediate, 3 basic).
Inspection on 3/20/2024
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 32-22-4:Basic - Bathroom located outside establishment not enclosed with tight-fitting, self-closing doors or constructed to have entrances and exits that ensure the privacy of occupants.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower table in kitchen.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 67F on shelf less than 4 hours, manager placed in reach in cooler. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. green beans (112F - Hot Holding); cabbage (112F - Hot Holding); baked chicken (120F - Hot Holding). Less than 4 hours on the line. Manager took to reheat. placed items on time control implemented time control plan. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 3/20/2024 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 7/14/2023
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation Warning - From follow-up inspection 2023-07-14: **Time Extended**
- 21-04-4:Basic - - From initial inspection : Basic - towel used under cutting board. Corrected On-Site Warning - From follow-up inspection 2023-07-14: **Time Extended**
- 14-86-1:High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Papertowels under cooked chicken and cooked sausage Warning - From follow-up inspection 2023-07-14: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over over Mac and cheese Warning - From follow-up inspection 2023-07-14: **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. Numerous food in coolers from previous day not dated Warning - From follow-up inspection 2023-07-14: **Time Extended**
Food safety inspection conducted on 7/14/2023 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 7/13/2023
High Priority
6
Intermediate
3
Basic
5
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-32-4:Basic - Food being prepared outside. Food cookies in pot with lid, covered by umbrella, advised operator food must be enclosed area. Warning
- 08B-12-5:Basic - Stored food not covered. Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Whole chickens sitting at room temperature defrosting Warning
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation Warning
- 21-04-4:Basic - towel used under cutting board. 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. Warning
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Papertowels under cooked chicken and cooked sausage Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over over Mac and cheese Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 12 lbs cooked macaroni 50° Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 62°; sitting out less than 4 hours, moved to refrigeration for immediate temperature recovery 12 lbs cooked macaroni 50° **Corrective Action Taken** 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. Smothered pork chops 125°; per operator product out of temp less than (1) hour; moved back to heat for immediate temperature recovery Corn beef hash 114°; moved to heat for immediate temperature recovery **Corrective Action Taken** Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Boxes in front of hand sink in kitchen Corrected On-Site Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen 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. Numerous food in coolers from previous day not dated Warning
Food safety inspection conducted on 7/13/2023 revealed 14 total violations (6 high priority, 3 intermediate, 5 basic).