DirtyFLRestaurant Inspection Data

KINFOLK FRIED CHICKEN

KINFOLK FRIED CHICKEN has 5 health inspections on file for its PORT ST LUCIE location, with an overall rating of 3.3/5. Recent inspections indicate some food safety concerns.

Last inspection: 4 weeks ago · 5 reports on file

1214 SW GATLIN BLVD STE 102, PORT ST LUCIE 34953

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 5 health inspection reports

All Inspection Reports

2/11/2026· 4w ago

Visit ID: 13517356

Met Inspection Standards

1 high, 5 int, 2 basic

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Unable to test. Per staff, DM not in use. Staff is using 3 bay sink. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Water bottles and bag on a box in closet. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac and cheese 124F hot holding and chicken wings 98-115F hot holding made 30 mins ago. Employee reheated both items. Rechecked chicken wings 173F. Corrected On-Site
  • 02C-03-5: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. Employee dated. Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees present.
  • 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. For E.M and Jennifer. Both signed. Corrected On-Site
  • 41-21-4:Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Blue soap. Employee labeled. 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. Coleslaw made yesterday. Employee dated with sticker. Corrected On-Site

9/9/2025· 6mo ago

Visit ID: 10938441

Met Inspection Standards

2 basic

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Per Manager on site, establishment is not using dish washer. Unable to run and test at this time. 3 bay sink is set up.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided and posted. Corrected On-Site

7/1/2025· 8mo ago

Visit ID: 10828050

Met Inspection Standards
  • N/A:No Violations Were Observed

4/28/2025· 10mo ago

Visit ID: 10735918

Follow-up Inspection Required

2 high, 3 int, 4 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. 2 tanks in mop sink storage room. Warning
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked chicken wings. Inspector corrected and Manager educated staff. Corrected On-Site 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. Collard greens 126F and green beans 128F . Staff removed items from hot holding unit and placed on stove to reheat. Items in hot holding unit less than 3 hours. Rechecked green beans 154F reheat, collard greens 168F finished reheat Corrected On-Site Warning
  • 53B-01-5: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. 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. Emailed. 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. Chicken wings. Corrected On-Site Warning

12/5/2024· 1y 3mo ago

Visit ID: 8866407

Met Inspection Standards
  • N/A:No Violations Were Observed