KIKI’S SOUTHERN KITCHEN Inspection – October 30, 2025

High Priority 2

#5High Priority08A-02-6

High Priority – Raw animal food stored/raw fish over or with ready-to-eat food in a freezer – not all products commercially packaged. **Corrected On-Site**

Corrected On-Site

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fish 114f,sausage 115f manager reheating **Corrective Action Taken**

Corrective Action Taken

Intermediate 3

#7Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. -item stored in handsink on front line

#8Intermediate53B-01-5

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

#9Intermediate11-26-1

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.

Basic 4

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. -salt

#2Basic36-32-5

Basic – Ceiling/ceiling tile shows damage or is in disrepair. -small amount of water damage to ceiling in kitchen

#3Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**

Corrected On-Site

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease,per manager schedule to be cleaned

Florida Food Watch