KAY'S REAL PIT BAR-BQ
1552 W KING STREET · COCOA · Brevard County · FL 329265120
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
42 full violation description(s) documented by the inspector during this visit.
High Priority 9
01B-01-4High Priority – Dented/rusted cans present. See stop sale. 6 Dented green beans cans and 1 dented corn beef can
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. For cook on cook line – coached line cook
35A-02-7High Priority – Live, small flying insects found 1 live small fly in server area
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooker in kitchen area sweet potatoes (161F – Reheating for 2.5 hours); mashed potatoes (161F – Reheating for 2.5 hours); Operator discarded the items **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced American cheese at 66 F on prep area. Operator placed in reach in cooler **Corrective Action Taken**
03F-02-5High 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. Operator placed correct time mark on shelled eggs **Corrected On-Site**
03E-02-5High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Reheating not reaching 165°F for 15 seconds within 2 hours: sweet potatoes (161F – Reheating for 2.5 hours); mashed potatoes (161F – Reheating for 2.5 hours) in the smoker for reheating in the kitchen. Operator discarded. **Corrected On-Site**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 114°F on prep area. Operator placed butter on time plan **Corrected On-Site**
41-10-4High Priority – Toxic substance/chemical improperly stored. Bleach stored next to can of cooking oil under 4 burner stove **Corrected On-Site**
Intermediate 6
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards throughout kitchen (white and brown) -interior fryer baskets in kitchen
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Hand sink used as dump sink in server area
22-31-4Intermediate – Non-pitting surface rust on food-contact equipment. Can opener by walk in cooler in kitchen
05-06-4Intermediate – Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer was off 8 degrees. Corrected thermometer with operator. **Corrected On-Site**
53B-14-5Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
27-16-4Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by dishmachine
Basic 27
14-01-5Basic – Bowl or other container with no handle used to dispense food. Bowl without handle inside frozen okra container in reach in freezer in kitchen **Corrected On-Site**
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. Smoker and oven handles in kitchen
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen area
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Brown cutting boards at slicer station
35A-03-4Basic – Dead roaches on premises. 1 dead roach found in dry storage room
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverage bottles and Lotion bottle on prep area COS Cellphone next to bread on shelf above meat grinder in prep area **Corrected On-Site**
13-02-4Basic – Employee with ineffective hair restraint while engaging in food preparation. For employee on cook line with hat and ponytail
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. For cook on cook line
14-11-5Basic – Equipment in poor repair. – Missing ice machine lid in server area – outside Walk in cooler door – fry baskets in kitchen -outside walk in cooler door with torn gaskets
08B-38-4Basic – Food stored on floor. Box of canned food on floor in dry storage area **Corrected On-Site**
33-20-4Basic – Grease on the ground and/or pad around grease receptacle. Grease behind dumpster area
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Tong hanging on tea urns in server station **Corrected On-Site**
10-01-5Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop Handle touching brown and white sugar containers in dry storage room. Operator removed **Corrected On-Site**
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Vulcan oven and southern pride smoker interior soiled
36-62-4Basic – Light not functioning. 1 light burned out in the vent in kitchen
51-13-4Basic – No Heimlich maneuver/choking sign posted. Provided a chocking poster for operator **Corrected On-Site**
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. No sign on 3 hand sinks in kitchen: -At hand sink across cook line in kitchen -by dishmachine -and next to hot holding unit
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in cooler at server station by tea area with black substance on gaskets -outside walk in cooler with black substance on gaskets -exterior of soda machine behind nozzles on server area -exterior of ice machine on server area -speed racks in walk in cooler -smoker and oven in kitchen area -all cooking equipment on cook line -fryers handles in kitchen -hood filters with grease and dust in kitchen -can rack in dry storage area
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. -walk in cooler inside -walk in cooler outside
29-20-5Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. On hand sink by dishmachine
33-34-4Basic – Storage area not maintained clean and organized. -Stock room in next to dry storage room in disarray -Back area outside
08B-12-5Basic – Stored food not covered. -Tea urns at server station not covered(COS) -ice machine lid missing in server area
32-23-5Basic – Toilet/urinal not flushing/functioning properly. Urinal In men's room out of order
33-31-5Basic – Unnecessary items/unused equipment on the premises. Old toilet seat, old sinks and miscellaneous items outside by walk in cooler and walk in freezer
14-17-4Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler
29-11-4Basic – Water leaking from pipe and/or faucet/handle. Hand sink by dish machine discharge pipe leaking
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Brown and white sugar containers not labeled. Operator put labels on containers **Corrected On-Site**
Inspector observations synchronized from DBPR on September 3, 2026 12:08 PM.
Violation category totals
2 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
4 observation(s)
4 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.