Kbbq Kitchen
Last inspected: Mar 2, 2026
100
Score
Across the available record, Kbbq Kitchen has 10 inspections on file, the first dated 2022. Inspectors last stopped by on Mar 2, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.
When inspectors have written things up, “employee personal items stored” has been the most frequent reason, cited three times.
Compared to the broader Orlando restaurant scene, where the average is 79, this is a stronger showing. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
No violations found.
100
Feb 23, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2026-02-23: **Time Extended**
53A-01-7
Basic - - From initial inspection : Basic - employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored at the reach-in cooler . **Corrected On-Site** **Warning** - From follow-up inspection 2026-02-23: **Time Extended**
12B-13-4
86
Dec 22, 2025
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser no label . **Corrected On-Site** **Warning**
41-17-4
Basic - employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored at the reach-in cooler . **Corrected On-Site** **Warning**
12B-13-4
70
Jul 10, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored on top of bread at the reach-in cooler . **Corrected On-Site**
08A-05-6
Basic - Standing water in bottom of reach-in-cooler. Bottom of make table .
29-49-6
Basic - Equipment in poor repair. Gasket torn at the reach-in cooler .
14-11-5
78
Feb 6, 2025
Food-Licensing Inspection
1 minor violation.
View 1 violation
Adequate Handwashing Facilities Supplied and Accessible
FL-10
95
Jul 3, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
70
Feb 13, 2024
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came in from dining area, proceeded to prep table without first washing hands. Used cloth towel to dry hands. Re-educated.
12A-16-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 151-156f **Warning**
22-57-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. House made kimchi made 2/6/24. Fresh garlic based sauces. Made 1/24/24, 2/5/24
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Fresh garlic in soy sauce 65f cooked fresh garlic in picante sauce 67f more than 4 hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Fresh garlic in soy sauce 65f cooked fresh garlic in picante sauce 67f more than 4 hours.
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee proceeded to wash in prep sink
12A-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Housemade Kimchi made on 2/6/24. Today is 2/13/24 Fresh garlic based sauces made 1/24/24 and 2/5/24
02C-02-5
Basic - Current Hotel and Restaurant license not displayed. In folder License printed expired 2022, operator pulled up current license. **Corrected On-Site**
50-09-4
37
Jul 28, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid . **Corrected On-Site**
50-17-3
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Storage area .
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone in top of make table . **Corrected On-Site**
40-06-5
Basic - Light not functioning. By the hoods.
36-62-4
74
Mar 8, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided forms **Corrective Action Taken**
11-26-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cooler top of prep space. Removed **Corrected On-Site**
40-06-5
86
Nov 21, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese roll (51F - Cold Holding); (45F - Cold Holding); chicken les than 4 hours.
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Manager removed items from sink. **Corrected On-Site**
31A-09-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Manager discarded. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone. Manager removed. **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Oil. Manager added to cart. **Corrected On-Site**
08B-47-4
Basic - Light not functioning. Light walk-in cooler
36-62-4
61
Frequently Asked Questions
When was Kbbq Kitchen last inspected?
The most recent health inspection at Kbbq Kitchen on file is from Mar 2, 2026. The public record contains 10 inspections in total.
What is the most common violation at Kbbq Kitchen?
Across the inspection record, “employee personal items stored” has been cited three times, more than any other issue at Kbbq Kitchen.
How does Kbbq Kitchen compare to other restaurants in Orlando?
Kbbq Kitchen most recently scored 100 out of 100, which is higher than the Orlando average of 79.
Has Kbbq Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Kbbq Kitchen have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Kbbq 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 Kbbq Kitchen inspected?
Based on the inspection history on file, Kbbq Kitchen is inspected around three times per year on average.
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