K-NAM
3440 Clark Road
Florida, 34231
Sarasota County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/26/2025
High Priority
3
Intermediate
0
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 16-15-4:Basic - Accumulation of debris on the dishmachine drainboards. The operator cleaned the drainboards. **Corrected On-Site**
- 16-21-4:Basic - Accumulation of debris on top exterior of the warewashing machine. The operator cleaned the top of the warewashing machine. **Corrected On-Site** **Repeat Violation**
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for chili powder in the kitchen. The operator removed the container. **Corrected On-Site** **Repeat Violation**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
- 36-73-4:Basic - Walk in cooler floor soiled/has accumulation of debris. **Repeat Violation**
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry near the rear exit. The operator properly stored the wet mop. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over containers of sauce in the walk in cooler. The operator properly stored the raw beef. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw shrimp (49F - Cold Holding); raw calamari (49F - Cold Holding) in the reach in cooler on the cook line. The raw foods had been held overnight. The operator discarded the raw foods. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (49F - Cold Holding); raw calamari (49F - Cold Holding) in the reach in cooler on the cook line. The raw foods had been held overnight. The operator discarded the raw foods. **Corrected On-Site**
Food safety inspection conducted on 2/26/2025 revealed 10 total violations (3 high priority, 0 intermediate, 7 basic).
Inspection on 9/23/2024
High Priority
7
Intermediate
1
Basic
7
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on the top exterior of warewashing machine. **Repeat Violation**
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers with no handle used as a scoop for panko and flour in the kitchen. The operator removed the containers. **Corrected On-Site**
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured in the kitchen.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area on the cook line. The employee items were properly stored. **Corrected On-Site**
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle used for uncooked rice not stored above the food. The operator properly store the scoop. **Corrected On-Site**
- 35B-01-4:Basic - Rear exit door in the kitchen has a gap at the threshold that opens to the outside.
- 36-73-4:Basic - Walk in cooler floor soiled/has accumulation of debris. **Repeat Violation**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken (51F - Cooling) in the reach in cooler on the cook line. The operator stated the chicken was cooked the day prior. The operator discarded the chicken. **Corrected On-Site**
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked chicken (51F - Cooling) in the reach in cooler on the cook line. The operator stated the chicken was cooked the day prior. The operator discarded the chicken. **Corrected On-Site**
- 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed coleslaw prepared in house date marked 9/14. The operator discarded the coleslaw. **Corrected On-Site**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with beef in thee reach in freezer.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw egg wash stored over shredded cheese in the single door reach in cooler on the cook line. The operator properly stored the raw egg wash. **Corrected On-Site**
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed coleslaw prepared in house date marked 9/14. The operator discarded the coleslaw. **Corrected On-Site**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed canisters of sterno stored near clean equipment in the kitchen. The operator properly stored the canisters of sterno. **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for the sanitizer bucket.
Food safety inspection conducted on 9/23/2024 revealed 15 total violations (7 high priority, 1 intermediate, 7 basic).