KELLIN HONDURAS MEXICAN RESTAURANT Inspection – October 8, 2026

High Priority 3

#6High Priority03D-02-5

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 4 lbs 46f cooling overnight per operator.

#7High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs above raw pork i walk in cooler

#8High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 4 lbs 46f cooling overnight per operator.

Stop Sale

Intermediate 1

#9Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. Green solution

Basic 5

#1Basic32-12-6

Basic – Covered waste receptacle not provided in women's bathroom. In unisex restroom.

#2Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. Unisex restroom

#3Basic35B-03-4

Basic – Outer openings not protected with self-closing doors. Kitchen back door

#4Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Prep table area. **Corrected On-Site**

Corrected On-Site

#5Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. One bulk container

Florida Food Watch