SWEET HAND KATHYS RESTAURANT AND BAKERY Inspection – April 22, 2026

High Priority 2

#7High Priority08A-04-5

High Priority – Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed vegetables at reach in cooler.

#8High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed BREADED FISH (79F – Hot Holding); BEANS (95F – Hot Holding); cooked chicken at steam table. Employee reheated broths item s to a temperature of 170F**Corrected On-Site** **Corrected On-Site**

Corrected On-Site

Intermediate 1

#9Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed a pan heavily soiled with grease buildup.

Basic 6

#1Basic36-37-5

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling throughout kitchen and warewashing area not smooth and easily cleaned.

#2Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed.

#3Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting. Observed metal containers on shelf next to three compartment sink at warewashing area wet nesting.

#4Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside. Observed gap on the bottom of rear door.

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed holster for table top can opener soiled with food debris.

#6Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Observed a container of sugar over microwave not labeled properly.

Florida Food Watch