Kellys
Last inspected: Feb 11, 2026
100
Score
Going back to 2022, Kellys has 11 inspections in the public record. The most recent visit was on Feb 11, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly seven violations earlier in the record.
The pattern that stands out is “time/temperature control for safety food thawed”, which has been cited three times.
Among Middleburg restaurants, the typical score is 81; Kellys is comfortably above that bar. The record reflects steady performance over time.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
No violations found.
100
Feb 10, 2026
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
45
Jul 8, 2025
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
50
May 6, 2025
Complaint Full
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open raw pork stored on top of biscuits in reach in freezer. Cook moved pork to proper storage. **Corrected On-Site**
08A-02-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple tags with last date served not marked. Also, tag removed from original container during receiving. Inspector coached employee on proper tag maintenance. Provided DBPR HR 5022-106 to operator.
01C-03-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Proof of training for Gracelynn P is a photocopy. **Repeat Violation** **Admin Complaint**
53B-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken being thawed in pan under prep table. Cook moved chicken to refrigerator. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Plumbing system in disrepair. Cold water valve on handwash sink at triple sink and mop sink is inoperable. Main valve on handwash sink by prep table is inoperable.
29-08-4
Basic - Floor/wall/ceiling/vents soiled/has accumulation of debris. Floor under and around fryers has grease accumulation.
36-73-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine around chute and top area has black mold-like substance. **Warning**
22-20-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution in kitchen tested at 10ppm chlorine. Operator remade solution to 100ppm chlorine. **Corrected On-Site**
21-07-4
55
Feb 19, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Wiping Cloths Properly Used and Stored
FL-41
Food Temperature Measuring Devices Provided and Accurate
FL-46
Toilet Rooms Maintained
FL-53
74
Aug 20, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth solution in kitchen tested at 200+ppm chlorine. Operator remade solution to 50ppm chlorine. **Corrected On-Site**
41-15-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Shell eggs being held on time as a public health control are not marked with time removed from refrigerator. Employee states placed on time control at 8:45am and marked appropriately. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed corned beef hash (67F - Cold Holding) and egg wash (81F - Cold Holding) on kitchen counter. Corned beef hash brought from refrigerator approximately 45 minutes prior and egg wash 15 minutes prior. Operator decided to hold both on time controls, added both to current written procedures and marked time on both products. **Corrected On-Site**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit available for chlorine bleach.
16-37-1
Basic - Outer openings not protected with self-closing doors. Both side exit doors in kitchen do not self-close. **Repeat Violation**
35B-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. In use whole mushrooms in bag in kitchen reach in cooler have visible dirt debris. Cook washed mushrooms. **Corrected On-Site**
08B-39-4
Basic - Standing water in bottom of reach-in-cooler. Standing water observed in bottom of reach in cooler on make line.
29-49-6
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution in dining room tested at 0ppm chlorine. Operator remade solution to 50ppm chlorine. **Corrected On-Site**
21-07-4
47
Jan 23, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In back reach in freezer, opened case of shrimp stored over opened french fries and open case of raw liver stored over raw cod fillets. Employee rearranged all products to proper storage. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Mashed potatoes reheating on steam table at 101F. Per operator, potatoes started reheating at approximately 6am. Temperature taken by inspector at 8:45am. Employee reheated potatoes on the stove to 164F. **Corrective Action Taken**
03E-02-5
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. No proof available. Provided and discussed DBPR Form HR 5030-103. **Repeat Violation**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per operator, establishment holds shell eggs and hash browns on time controls. No written plan available. Provided and discussed with operator DBPR Form HR 5022-090 and DBPR Form HR 5022-100.
03F-10-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Multiple employee training certificates are photocopies. Also, no training certificate for Robert S. hired over 60 days. **Repeat Violation** **Admin Complaint**
53B-13-5
Basic - Outer openings not protected with self-closing doors. Both exterior doors from kitchen to outside do not self-close.
35B-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed thawing turkey and sliced ham in tub of standing water under prep table. Employee placed meats under cold running water. **Corrective Action Taken** **Repeat Violation**
06-01-5
Basic - Food stored outside. Multiple cases of bread loaves stored in outside storage shed.
08B-42-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Area under stove where pans are stored is soiled. Shelf under flat grill has debris.
23-03-4
45
Sep 7, 2023
Routine - Food
No violations found.
100
Aug 7, 2023
Routine - Food
6 major violations. 4 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep table with accumulation of debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed spoon and towel in hand wash sink across from grill. Employee removed items. **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu does not identify which items may be served raw or undercooked(eggs any style, burgers, steaks). **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink. **Repeat Violation**
31B-02-4
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. No proof available. Provided and discussed DBPR Form HR 5030-103 with operator.
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator, two employees missing food handler training. **Repeat Violation**
53B-13-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken and country fried steak thawing on shelf under prep table in kitchen. Per operator, removed approximately one hour prior. Operator moved both products to sink with running cold water. **Corrected On-Site**
06-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior sides and top of microwave in kitchen is soiled.
22-08-4
Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Floor under cooking equipment in kitchen soiled.
36-34-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Two dead roaches observed in sticky trap to left of flip top reach in cooler top reach in cooler. Employee discarded sticky trap. **Corrected On-Site**
35A-06-4
45
Mar 28, 2023
Routine - Food
6 critical violations. 3 major violations. 2 minor violations.
View 11 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tuna made in house dated 3/19.
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Non uht creamers and butter pats reserved to guests in baskets.
01B-13-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Hashbrowns, shell eggs, hash, potatoes held on time per person in charge with no time mark. Person in charge marked appropriately. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food re-served to customers. Non uht creamers and butter pats reserved to guests in baskets.
07-08-5
High Priority - Container of medicine improperly stored. Medicine containers stored on shelf above prep table. Person in charge removed. **Corrected On-Site**
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw beef stored over fries. Shell eggs stored over milk. In reach in freezer raw chicken no longer commercially packaged stored over ready to eat items. Person in charge began rearranging. **Corrective Action Taken**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from hand wash sink by 3CS. Person in charge provided. **Corrected On-Site**
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee on duty with no proof of training, has been working at establishment for 2 months.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Frozen Hot Dogs thawed but not redate marked per person in charge. Has date mark of 3/11, 3/18. Person in charge marked appropriately. **Corrected On-Site**
02C-08-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks unsecured in storage area. **Repeat Violation**
51-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in glass door reach in cooler with dust buildup. Shelving under cookline with food debris buildup. Gaskets of fliptop unit with debris buildup.
23-03-4
27
Oct 5, 2022
Food-Licensing Inspection
2 minor violations.
View 2 violations
Hot and Cold Water Available; Adequate Pressure
FL-25
Plumbing Maintained; Sewage Disposal
FL-51
90
Frequently Asked Questions
When was Kellys last inspected?
The most recent health inspection at Kellys on file is from Feb 11, 2026. The public record contains 11 inspections in total.
What is the most common violation at Kellys?
Across the inspection record, “time/temperature control for safety food thawed” has been cited three times, more than any other issue at Kellys.
How does Kellys compare to other restaurants in Middleburg?
Kellys most recently scored 100 out of 100, which is higher than the Middleburg average of 81.
Has Kellys' inspection record improved over time?
Yes. Recent inspections at Kellys have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Kellys 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 Kellys inspected?
Based on the inspection history on file, Kellys is inspected around three times per year on average.
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