KENNYS KORNER RESTAURANT
17702 Gulf Boulevard
Florida, 33708
Pinellas County County
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/3/2025
High Priority
4
Intermediate
4
Basic
9
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Prep cooler on cook line Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Staff observed removing plastic cups from dish machine and immediately stacking without allowing to air dry Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Plastic curtains in walk in cooler in disrepair Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Cooking oil on floor in dry storage area Repeat Violation
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over triple sink and cook line Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters soiled. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Coolers on cook line Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Uncovered coffee filters at coffee machine
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Maintenance tools on shelf with pancake mix and other dry goods across from cook line
- 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. Employee on cook line cracked shell eggs into frying pan, then changed gloves with no hand wash
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee on cook line dipped bread in egg wash for French toast then changed gloves with no hand wash
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection 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. hollandaise (94F - Hot Holding), commercially processed, continuously reheated in microwave and left on counter in between uses
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line Can opener blade soiled Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Clean glasses and mugs stacked in front of hand sink in kitchen Repeat Violation
- 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/ 6 employees present during inspection, manager has no proof of CFM, all training records lost/damaged as a result of previous hurricanes in October 2024. Repeat Violation Admin Complaint
- 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. At routine inspection performed on 8/6/24, all hood handler training records were expired. At time of callback inspection on 12/6/24, management advised all training records lost/destroyed as a result of hurricane damage which occurred October 2024. Management was advised to have all employee training completed by next unannounced inspection. At time of current inspection no proof of training available for any staff. Operator has already received blank ServSafe books. Repeat Violation Admin Complaint
Food safety inspection conducted on 4/3/2025 revealed 17 total violations (4 high priority, 4 intermediate, 9 basic).
Inspection on 12/6/2024
High Priority
0
Intermediate
3
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning - From follow-up inspection 2024-12-06: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Plastic curtains in walk in cooler Warning - From follow-up inspection 2024-12-06: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Boxes of potatoes and cooking oil on floor in dry storage Repeat Violation Warning - From follow-up inspection 2024-12-06: Boxes of potatoes on floor near dry storage **Time Extended**
- 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. In between coolers on cook line Repeat Violation Warning - From follow-up inspection 2024-12-06: **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 tray of coffee mugs, removed Corrected On-Site Repeat Violation Warning - From follow-up inspection 2024-12-06: Tray of cups blocking hand sink next to dish machine, removed **Time Extended** Corrected On-Site
- 53A-05-6:Intermediate - - From initial inspection : 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/ At beginning of inspection, 4 employees present and no one with valid CFM, owner arrived during inspection Corrected On-Site Warning - From follow-up inspection 2024-12-06: 6 employees present during inspection. Manager on duty does not have valid CFM. **Time Extended**
- 53B-05-5:Intermediate - - From initial inspection : 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. All staff training hired over 60 days expired July 2024 Warning - From follow-up inspection 2024-12-06: Most staff new, hired less than 60 days. All old and new training records destroyed as a result of previous hurricanes in October. Inspector discussed with manager requirements for all staff to complete food handler training within 60 days of employment. **Time Extended**
Food safety inspection conducted on 12/6/2024 revealed 7 total violations (0 high priority, 3 intermediate, 4 basic).
Inspection on 8/6/2024
High Priority
1
Intermediate
4
Basic
18
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled Warning
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured. Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Staff observed stacking metal pans and cups immediately after cycle through dish machine Warning
- 14-11-5:Basic - Equipment in poor repair. Plastic curtains in walk in cooler Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cook line Warning
- 08B-38-4:Basic - Food stored on floor. Boxes of potatoes and cooking oil on floor in dry storage Repeat Violation Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. In between coolers on cook line Repeat Violation Warning
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over kitchen Repeat Violation Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Sides of equipment on cook line soiled with grease and food residue Warning
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Plastic bins in walk in cooler with date marking labels Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Condensation from air ducts over dry storage shelf dripping on packaged food Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour bin on dry storage shelf not labeled Warning
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Staff observed loading dish machine, then proceeded to removed clean equipment without changing gloves and washing hands Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Stove surface soiled Can opener blade soiled Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by tray of coffee mugs, removed Corrected On-Site Repeat Violation Warning
- 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/ At beginning of inspection, 4 employees present and no one with valid CFM, owner arrived during inspection Corrected On-Site 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. All staff training hired over 60 days expired July 2024 Warning
Food safety inspection conducted on 8/6/2024 revealed 23 total violations (1 high priority, 4 intermediate, 18 basic).
Inspection on 1/4/2024
High Priority
6
Intermediate
2
Basic
25
Total
33
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 2 dead roaches in glue trap under dry storage, operator disposed of trap Corrected On-Site
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar bin
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured. In dry storage
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over dry storage Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
- 35A-03-4:Basic - Dead roaches on premises. 1 dead roach on floor under front bar, area was cleaned Corrected On-Site
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Top of ice machine Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and purse on dry storage racks Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at front counter
- 14-11-5:Basic - Equipment in poor repair. Plastic curtains in walk-in cooler
- 36-22-4:Basic - Floor area(s) covered with standing water. Next to ice machine Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cook line Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Bag of potatoes and onions on floor of walk-in cooler
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between cooler and bagel toaster
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over dry storage
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of toasters soiled. Cooler gaskets soiled Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not covered next to coffee machine Repeat Violation
- 21-10-4:Basic - Soiled dry wiping cloth in use. Cook line
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Power tools on storage shelf with dry goods Repeat Violation
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Compressor in walk-in cooler dripping into pan Repeat Violation
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Lining bottom of chest cooler at bar Repeat Violation
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, chemical not hooked up to machine, corrected 50ppm Corrected On-Site
- 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. Staff on cook line cracked shell eggs then proceeded to handle clean plates without changing gloves and washing hands
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server handled sliced lemons with bare hands prior to serving to customers
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Server observed wiping plastic cups after being removed from dish machine
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon over cream cheese in reach in cooler on cook line
- 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. Server cleared dirty dishes then proceeded to serve food without washing hands
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Cutting boards stained on cook line Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to dish machine covered by plastic tray, removed Corrected On-Site Repeat Violation
Food safety inspection conducted on 1/4/2024 revealed 33 total violations (6 high priority, 2 intermediate, 25 basic).
Inspection on 7/11/2023
High Priority
7
Intermediate
3
Basic
17
Total
27
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles over dry storage
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cook line
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Plastic curtains in walk-in cooler
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on counter next to grill, removed Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board on prep line, removed Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Male employee on cook line with no hair restraint
- 36-22-4:Basic - Floor area(s) covered with standing water. Next to ice machine
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle in feta on cook line, placement corrected Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket soiled. Accumulation of grease on sides of fryers, grill
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not covered next to coffee machine
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Power tools on shelf over cans of tomato sauce
- 08B-12-5:Basic - Stored food not covered. Gravy and potatoes in glass cooler
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries and peppers over English muffins in walk-in cooler
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. In closet next to ice machine
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in bucket behind restaurant
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cook line, removed Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. Pain reliever on shelf next to toasters, removed Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license at time of inspection Corrected On-Site Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler next to coffee maker - sliced tomatoes (48F - Cold Holding); feta (49F - Cold Holding), items held less than 4 hrs
- 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. Hollandaise sauce, held less than 4hrs, time added Corrected On-Site
- 07-08-5:High Priority - Time/temperature control for safety food re-served to customers. Server returned unused butter packets from guest table to cooler behind bar, packets discarded 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. Cook line - cooked sausage links (112F - Hot Holding), operator reheated to min 165F. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Exterior, south side of restaurant
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. Can opener blade soiled
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Next to dish machine, blocked with dirty utensils, removed Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees with expired certificates
Food safety inspection conducted on 7/11/2023 revealed 27 total violations (7 high priority, 3 intermediate, 17 basic).