DirtyFLRestaurant Inspection Data

KOOK'N WITH KIM

307 WEST KENNEDY BOULEVARD

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 5/6/2025

Inspection #: Visit ID: 10725831

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Red bowl in macaroni in reach in cooler Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Prep table in kitchen - corn repaired with silver frayed duct tape
  • 36-24-5:Basic - Hole in or other damage to wall. Wall next to prep table has hole in wall
  • 36-62-4:Basic - Light not functioning over cooking equipment
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted in kitchen Corrected On-Site
  • 41-24-4:High Priority - Pesticide-emitting strip present in food prep area. Fly strip with flying insects stuck to strip hanging over prep table with foods Corrected On-Site
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 216 shell eggs on shelving in dry storage 85°to 90°; per Kim, on shelf less than an hour- moved to reach in cooler for immediate temp recovery **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Only hand sink in kitchen is blocked with numerous large pots Corrected On-Site
  • 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.

Inspection Date: 1/30/2025

Inspection #: Visit ID: 10725182

  • 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**

Inspection Date: 11/20/2024

Inspection #: Visit ID: 8774278

  • 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

Inspection Date: 3/20/2024

Inspection #: Visit ID: 8373317

  • 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

Inspection Date: 7/14/2023

Inspection #: Visit ID: 8443831

  • 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**

Inspection Date: 7/13/2023

Inspection #: Visit ID: 8439073

  • 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