KAY’S ISLAND GRILL Inspection – February 28, 2025

High Priority 2

#7High Priority10-05-5

High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in standing water of 98F.

#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 rice and peas (112F – Hot Holding) stored on top of flat top grill for less than 4 hours. Operator reheated items. **Corrective Action Taken**

Corrective Action Taken

Intermediate 3

#9Intermediate12A-03-4

Intermediate – Employee washed hands in a sink other than an approved handwash sink. Observed employee washing their hands in the 3 compartment sink. Educated employee.

#10Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

#11Intermediate05-08-4

Intermediate – No probe thermometer provided to measure temperature of food products. Observed thermometer in establishment starting at 100F.

Basic 6

#1Basic36-37-5

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

#2Basic22-08-4

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris.

#3Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues.

#4Basic29-20-5

Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Kitchen handwashing sink. **Repeat Violation**

Repeat Violation

#5Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry.

#6Basic36-10-4

Basic – Worn, torn and/or soiled floors/carpeting. Throughout the kitchen.

Florida Food Watch