KENNYS KORNER RESTAURANT
17702 GULF BLVD · REDINGTON SHORES · Pinellas County · FL 33708
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
33 full violation description(s) documented by the inspector during this visit.
High Priority 6
22-41-4High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, chemical not hooked up to machine, corrected 50ppm **Corrected On-Site**
12A-27-4High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Staff on cook line cracked shell eggs then proceeded to handle clean plates without changing gloves and washing hands
09-01-4High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server handled sliced lemons with bare hands prior to serving to customers
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Server observed wiping plastic cups after being removed from dish machine
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon over cream cheese in reach in cooler on cook line
12A-02-4High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server cleared dirty dishes then proceeded to serve food without washing hands
Intermediate 2
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Cutting boards stained on cook line **Repeat Violation**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Hand sink next to dish machine covered by plastic tray, removed **Corrected On-Site** **Repeat Violation**
Basic 25
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
35A-06-4Basic – Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 2 dead roaches in glue trap under dry storage, operator disposed of trap **Corrected On-Site**
14-01-5Basic – Bowl or other container with no handle used to dispense food. Bowl in sugar bin
51-11-4Basic – Carbon dioxide tanks not adequately secured. In dry storage
36-37-5Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over dry storage **Repeat Violation**
50-09-4Basic – Current Hotel and Restaurant license not displayed.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
35A-03-4Basic – Dead roaches on premises. 1 dead roach on floor under front bar, area was cleaned **Corrected On-Site**
14-71-4Basic – Duct tape used to repair nonfood-contact surface. Top of ice machine **Repeat Violation**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and purse on dry storage racks **Repeat Violation**
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint **Repeat Violation**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Plastic cups at front counter
14-11-5Basic – Equipment in poor repair. Plastic curtains in walk-in cooler
36-22-4Basic – Floor area(s) covered with standing water. Next to ice machine **Repeat Violation**
36-73-4Basic – Floor soiled/has accumulation of debris. Under cook line **Repeat Violation**
08B-38-4Basic – Food stored on floor. Bag of potatoes and onions on floor of walk-in cooler
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. Between cooler and bagel toaster
38-07-4Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over dry storage
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of toasters soiled. Cooler gaskets soiled **Repeat Violation**
25-06-4Basic – Single-service articles not stored inverted or protected from contamination. Coffee filters not covered next to coffee machine **Repeat Violation**
21-10-4Basic – Soiled dry wiping cloth in use. Cook line
42-03-5Basic – Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Power tools on storage shelf with dry goods **Repeat Violation**
14-17-4Basic – Walk-in cooler shelves with rust that has pitted the surface.
29-11-4Basic – Water leaking from pipe and/or faucet/handle. Compressor in walk-in cooler dripping into pan **Repeat Violation**
21-09-4Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Lining bottom of chest cooler at bar **Repeat Violation**
Inspector observations synchronized from DBPR on October 14, 2026 1:32 PM.
Violation category totals
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
5 observation(s)
2 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
1 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.