KENDO
1657 US HWY 41 BYP S
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/7/2025
High Priority
2
Intermediate
8
Basic
12
Total
22
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles on equipment doors and inside of walk-in-cooler door heavily soiled. Repeat 9-19-24 **Repeat Violation**
- 08B-48-4:Basic - Employee preparing food on dishwasher machine drying slide area.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed walk-in-cooler floor is heavily soiled with mold-like-substance and food debris. Repeat 9-19-24 **Repeat Violation**
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 10-07-4:Basic - In-use utensil use to scoop cooked rice stored in 69F standing water. Water less than 135 degrees Fahrenheit.
- 51-18-6:Basic - No copy of latest inspection report available. Repeat 9-19-24 **Repeat Violation**
- 22-16-4:Basic - Reach-in cooler and walk-in-cooler interior/shelves have accumulation of soil residues. Repeat 9-19-24
- 25-05-4:Basic - Single-service articles improperly stored. Observed single service items stored on shelves in employee restroom. Repeat 9-19-24 **Repeat Violation**
- 29-20-5:Basic - Standing water in mop sink. Observed operator correct issue to meet standards for inspection. **Corrected On-Site**
- 08B-12-5:Basic - Stored food not covered. Observed uncover buckets of sauce in walk-in-cooler under heavily soiled rusted shelves. Repeat 9-19-24 **Repeat Violation**
- 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Observed that inside the back corner of walk-in-cooler it was dark and light did not reach area in to see. Repeat 9-19-24 **Repeat Violation**
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat 9-19-24 **Repeat Violation**
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw pork over unwashed produce in walk-in-cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh chop garlic at cooks line being held at 67F. Observed butter at cooks line being held at 63F. Operator stated item had been out for 3 hour and returned items to reach-in-cooler. **Corrective Action Taken**
- 11-03-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Repeat 9-19-24 **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink at sushi bar used as dump sink.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at hibachi area.
- 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. Repeat 9-19-24 **Repeat Violation**
- 31B-03-4:Intermediate - No soap provided at handwash sink at sushi bar.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food not available at time of inspection. Repeat 9-19-24. **Repeat Violation**
- 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. Observed cut and marinated chicken, sauce, fish and meats all prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked in walk-in-cooler and walk-in-freezer.
Food safety inspection conducted on 3/7/2025 revealed 22 total violations (2 high priority, 8 intermediate, 12 basic).
Inspection on 9/19/2024
High Priority
3
Intermediate
6
Basic
19
Total
28
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles throughout kitchen.
- 51-11-4:Basic - Carbon dioxide tanks at back of kitchen not adequately secured.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on counters.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed multiple employees drinking beverages in food preparation areas.
- 36-17-5:Basic - Floor in walk-in-cooler is in disrepair.
- 36-73-4:Basic - Floor soiled/has accumulation of debris in walk-in-cooler.
- 36-11-4:Basic - Floors not maintained smooth and durable in walk-in-cooler
- 08B-37-4:Basic - Food stored in a prohibited area. Observed boxes of soda in a bag stored in employee restroom.
- 08B-38-4:Basic - Food stored on floor. Observed buckets of sauce, buckets of ginger and jugs of oil stored on floor in kitchen and pot of stock on floor in walk-in-cooler.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed operator correct issue to meet standards for inspection. **Corrected On-Site**
- 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed scoops use to serve cooked rice stored in standing 85F water. Observed operator correct issue to meet standards for inspection. **Corrected On-Site**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 51-18-6:Basic - No copy of latest inspection report available.
- 22-16-4:Basic - Reach-in cooler and walk-in-cooler interior/shelves have accumulation of soil residues.
- 25-05-4:Basic - Single-service articles improperly stored. Observed single service paper goods stored in employee restroom.
- 08B-12-5:Basic - Stored food not covered. Observed bucket of sprout and sauces placed below soiled rusted shelves in walk-in-cooler not covered. Observed operator correct issue to meet standards for inspection.
- 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- 14-17-4:Basic - Walk-in cooler shelves have heavy rust that has pitted the surface.
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Observed open can of hoisin sauce and open can of baby corn in walk-in-cooler with mold-like-substance. Operator voluntarily remove item from use and disposed of them. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and shrimp in walk-in-cooler over sauces and sprouts. Observed operator correct issue to meet standards for inspection. Observed raw shell eggs in walk-in-cooler over green onions, open can of hoisin sauce and open can of baby corn. Repeat 2-21-24 **Corrected On-Site** **Repeat Violation**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw scallops and shrimp in reach-in-cooler. Observed operator correct issue to meet standards for inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Email operator Big 6 food borne illnesses poster and management responsibilities. DBPR HR Form 5030-165
- 11-05-4:Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Email operator Big 6 food borne illnesses poster and management responsibilities. DBPR HR Form 5030-165
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzle at bar soiled. Observed operator correct issue to meet standards for inspection. **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. Email operator Employee Health Agreement in multiple languages.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cut fish, chicken, meat and shrimp in walk-in-freezer prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked.
Food safety inspection conducted on 9/19/2024 revealed 28 total violations (3 high priority, 6 intermediate, 19 basic).