Kay's Kitchen
Last inspected: Jan 21, 2026
90
Score
Inspectors have visited Kay's Kitchen eight times, with records going back to 2022. Kay's Kitchen was last inspected on Jan 21, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The picture has improved over the last few visits: recent inspections have averaged around one violation, down from roughly six violations earlier in the record.
Across the inspection history, “reach-in cooler shelves with rust that has pitted the surface” is the issue that surfaces most often, recorded two times.
That puts the facility ahead of the local pack: the average Tampa restaurant scores 79. The full picture is one of consistent compliance.
8
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
51-16-7
90
Jul 8, 2025
Routine - Food
No violations found.
100
Mar 13, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Less than 60 days.
50-17-3
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed behind the cook line.
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall next to the steam table being soiled with food debris. Observed dust build up on the wall by the dish machine.
36-27-5
78
Nov 6, 2024
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food service manager with 5 employees working. **Repeat Violation** **Admin Complaint**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in the hand washing sink near the three compartment sink. Employee replaced paper towels. **Corrected On-Site** **Warning**
31B-02-4
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. Observed all employee trading being expired. **Warning**
53B-01-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed the shelves to the reach in cooler in the front bar area closest to the restroom being rusted. **Warning**
14-33-4
Basic - Cove molding at floor/cove molding broken/missing. Observed the ceiling tiles in the dry storage area with water stains and hanging down. Observed missing cove molding in the kitchen near the door. **Warning**
36-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee drink in the storage shelf on the cook line. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone on the storage rack next to the cook line. **Warning**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed black mold-like substance on the back of the ice dispenser at the fountain drink machine. **Warning**
23-03-4
Basic - Standing water or very slow draining water in handwash sink. Observed the hand washing sink in the female restroom draining very slowly. **Warning**
29-20-5
55
Dec 13, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Employee dumped water and replaced with proper amount of sanitizer.
21-07-4
86
Aug 4, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Observed raid can next to oil on dry storage shelving. Owner removed. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed orchata(57F - Cold Holding) approximately 6 hrs
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed orchata(57F - Cold Holding) approximately 6 hrs
01B-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed form to operator.
11-27-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven door. also observed improper storage of in use utensils.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on floor behind stove and fryer next to the wall.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed 2nd reach in cooler from kitchen entrance with debris on the bottom.
22-16-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiring cloths in sanitizing bucket that tested over200 ppm. Employee dumped water then added new water which tested at 100 ppm. **Corrected On-Site**
21-07-4
47
Apr 6, 2023
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength, measured at 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Manager had employee set up three compartment sink and called dishwasher mechanic. **Corrective Action Taken**
22-41-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer measured 200ppm.
41-27-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment needs chlorine test kit.
16-32-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board has deep grooves in surface.
14-09-4
Basic - Clean pots and pans not stored inverted. Clean knifes stored between equipment and wall. Employee removed knives and inverted pots and pans on shelf. **Corrected On-Site**
24-05-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee with long red hair, no hair net.
13-03-4
Basic - Employee beverage container on a food preparation table. Employee removed bottle from counter. **Corrected On-Site**
12B-07-4
Basic - Dishmachine has no data plate/operating specifications.
16-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water temped 95F.
10-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle down in flour and beans. Employee lifted handle out of food. **Corrected On-Site**
10-01-5
47
Jul 5, 2022
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salsa at 58F. Manager took the salsa and iced it down. In 20 minutes the salsa was down to 46F.
03A-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand sink.
31B-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hand washing sink in front has no hot water.
27-16-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the vent as you walk in the kitchen with debris on the vent.
36-34-5
Basic - Current Hotel and Restaurant license not displayed. Observed the license displayed expired on 2-1-22.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed the green cutting board with excessive grooves on the cutting board.
14-09-4
50
Frequently Asked Questions
When was Kay's Kitchen last inspected?
The most recent health inspection at Kay's Kitchen on file is from Jan 21, 2026. The public record contains eight inspections in total.
What is the most common violation at Kay's Kitchen?
Across the inspection record, “reach-in cooler shelves with rust that has pitted the surface” has been cited two times, more than any other issue at Kay's Kitchen.
How does Kay's Kitchen compare to other restaurants in Tampa?
Kay's Kitchen most recently scored 90 out of 100, which is higher than the Tampa average of 79.
Has Kay's Kitchen's inspection record improved over time?
Yes. Recent inspections at Kay's Kitchen have averaged around one violation per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Kay's Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Kay's Kitchen inspected?
Based on the inspection history on file, Kay's Kitchen is inspected around two times per year on average.
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