K CHICKEN AND GRILL
North Dale Mabry Highway
Tampa, Florida, 33614
Hillsborough County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 1/14/2025
High Priority
3
Intermediate
4
Basic
9
Total
16
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. Ice machine in kitchen.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured at soda boxes near back door.
- 14-05-4:Basic - Cardboard used to line food-contact shelves on cooks line.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on cutting board in kp.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee ranch over tofu in walk in cooler.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen.
- 08B-38-4:Basic - Food stored on floor. Onions, soy sauce noodle and multiple items in floor in kitchen. Raw meats and vegetables on floor in walk in cooler and walk in freezer.
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Drain at prep sink slowly draining.
- 41-07-4:High Priority - Container of medicine improperly stored. Vaseline on shelf over clean containers in kitchen.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed zucchini.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell egg over tofu in reach in cooler. Operator relocated. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Dish detergent in handwash sink at prep sink.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near kitchen entrance.
- 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. Potato salad in walk in cooler .
Food safety inspection conducted on 1/14/2025 revealed 16 total violations (3 high priority, 4 intermediate, 9 basic).
Inspection on 5/17/2024
High Priority
8
Intermediate
10
Basic
10
Total
28
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
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Multiple containers of food products have scoops without handles throughout establishment. Repeat Violation
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Operator secured tank during time of inspection. Corrected On-Site
- 35A-03-4:Basic - Dead roaches on premises. 1 dead roach observed beneath deli slicer back prep sink. 1 dead roach observed between wall and reach in cooler next to walk in cooler. Operator removed roaches, clean and sanitized area.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee food and drink on cutting board in back kitchen area. Operator removed food and drink during time of operation. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Food stored on floor in multiple locations in establishment. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On multiple food storage containers.
- 33-16-4:Basic - Open dumpster lid. Shared dumpster with lid open.
- 25-05-4:Basic - Single-service articles improperly stored. Case of single service cups stored on floor. Operator removed case of cups from floor during time of inspection. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth left on prep tables throughout back kitchen area.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked beef in reach in cooler tempted at 82F. Cooked between 12:00 to 1:00pm, tempted at 3:13pm.
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch garbage bin then handle clean mixing bowls and vegetable produce without washing hands. Discussed with employee and operator the importance of handwashing.
- 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
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over hard boiled egg and cut mushrooms in reach in cooler. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk in cooler. Operator moved chicken to a lower shelf during time of inspection. **Corrective Action Taken** Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked beef is cooling in reach in cooler tempted at 82F at 3:13pm more than 2 hours not reach 70F from 135F. Cooked between 12:00 to 1:00pm.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container of beef short ribs 67F stored at kitchen room temperature. Operator moved into walk in cooler. Retempted at 44F at 4:39F Observed a large container of beef broth at 80F stored in kitchen room temperature. Operator reheated to 185F at time of inspection. **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. Observed a small container of fish cake salad at 110F stored on counter top of service station. Operator stated it is to be used within 4 hours. Recommended time control and provided written procedures to operator via email.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink located at back exterior of establishment.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Repeat Violation
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Hotel pan for beef is too deep to adequately cool beef. Beef in reach in cooler tempted at 82F. Cooked between 12:00 to 1:00pm, tempted at 3:13pm.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board heavily stained on prep table and by reach in cooler. Soda machine nozzles are heavily soiled.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Employee hand washing sink blocked by soap products. Operator removed soap products during time of inspection. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing tongs at employee hand washing sink. Cleaning scrubs in employee hand washing sink. Operator removed cleaning products at time of inspection. Discussed with employee, employee hand washing sink is for handwashing only. **Corrective Action Taken**
- 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 without a manager at time of inspection.
- 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.
- 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. Beef soup in reach in cooler adjacent to walk in cooler not date marked. Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle located near bar area.
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at employee hand washing sink next to three compartment sink.
Food safety inspection conducted on 5/17/2024 revealed 28 total violations (8 high priority, 10 intermediate, 10 basic).
Inspection on 12/15/2023
High Priority
2
Intermediate
7
Basic
6
Total
15
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. Employee cleaned Corrected On-Site
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Flour bin and rice.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks in reach in cooler by kitchen entrance
- 08B-38-4:Basic - Food stored on floor. Raw seed sprouts in buckets on floor walk in cooler.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Rice and flour not labeled employee labeled Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs over produce walk in cooler employee removed to proper storage Corrected On-Site
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Above Quaternary ammonia 200-400 ppm discussed with employee to remake to 200 ppm management remade too strong at time of inspection **Corrective Action Taken**
- 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. Cut lettuce in walk in cooler Shredded mozzarella cheese bags in reach in cooler by kitchen entrance.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked spinach and cooked pork cooling in reach in cooler and walk in cooler with lid on top. Employee removed lid. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dish tray in sink employee removed Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restocked sink by vending machine . no paper towels at bar. Corrected On-Site
- 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. Missing for 1 employee
- 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. Cook eggs kimchi in reach in cooler.
Food safety inspection conducted on 12/15/2023 revealed 15 total violations (2 high priority, 7 intermediate, 6 basic).