Kennys Korner Restaurant
Last inspected: Mar 17, 2026
45
Score
The health department has logged eight inspections at Kennys Korner Restaurant, the earliest from 2022. Inspectors last stopped by on Mar 17, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Things are looking better lately, with recent visits averaging around 11 violations compared to roughly 22 violations earlier on.
Looking across the full record, “cutting board has cut marks and is no longer cleanable” is the recurring theme, flagged five times.
The city-wide average sits at 68, which Kennys Korner Restaurant's 45 doesn't quite reach. The pattern in the record is worth a careful look.
8
Inspections
3
Critical latest
0
Major latest
7
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and beef over bag of onions in walk in cooler
08A-05-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked shell eggs and failed to change gloves or wash hands immediately after. Discussed proper hand washing with staff
12A-27-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes removed clean plates from dish machine after handling soiled equipment without washing hands
12A-13-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table across from cook line
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets hanging on dry storage shelves above loafs of bread
40-06-5
Basic - Equipment in poor repair. Torn plastic curtains in walk in cooler
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. Dry storage shelf on cook line
14-20-4
45
Sep 30, 2025
Food-Licensing Inspection
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over watermelon in walk in cooler
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen
31B-02-4
Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line
36-73-4
Basic - Food stored on floor. Containers of potatoes, bacon and onions on floor of walk incooler
08B-38-4
Basic - Equipment in poor repair. Damaged plastic curtains in walk in cooler
14-11-5
67
Apr 3, 2025
Routine - Food
4 critical violations. 4 major violations. 9 minor violations.
View 17 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked shell eggs into frying pan, then changed gloves with no hand wash
12A-27-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee on cook line dipped bread in egg wash for French toast then changed gloves with no hand wash
12A-12-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection **Corrected On-Site**
50-17-3
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hollandaise (94F - Hot Holding), commercially processed, continuously reheated in microwave and left on counter in between uses
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Clean glasses and mugs stacked in front of hand sink in kitchen **Repeat Violation**
31A-09-4
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/ 6 employees present during inspection, manager has no proof of CFM, all training records lost/damaged as a result of previous hurricanes in October 2024. **Repeat Violation** **Admin Complaint**
53A-05-6
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At routine inspection performed on 8/6/24, all hood handler training records were expired. At time of callback inspection on 12/6/24, management advised all training records lost/destroyed as a result of hurricane damage which occurred October 2024. Management was advised to have all employee training completed by next unannounced inspection. At time of current inspection no proof of training available for any staff. Operator has already received blank ServSafe books. **Repeat Violation** **Admin Complaint**
53B-05-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line Can opener blade soiled **Repeat Violation**
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Prep cooler on cook line **Repeat Violation**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Staff observed removing plastic cups from dish machine and immediately stacking without allowing to air dry **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Plastic curtains in walk in cooler in disrepair **Repeat Violation**
14-11-5
Basic - Food stored on floor. Cooking oil on floor in dry storage area **Repeat Violation**
08B-38-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over triple sink and cook line **Repeat Violation**
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Coolers on cook line **Repeat Violation**
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Uncovered coffee filters at coffee machine
25-06-4
Basic - 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. Maintenance tools on shelf with pancake mix and other dry goods across from cook line
42-03-5
23
Dec 6, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
61
Jan 4, 2024
Routine - Food
6 critical violations. 2 major violations. 25 minor violations.
View 33 violations
High 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
12A-27-4
High 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
09-01-4
High 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
22-45-4
High 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
08A-05-6
High 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
12A-02-4
High 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**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Cutting boards stained on cook line **Repeat Violation**
22-02-4
Intermediate - 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**
31A-09-4
Basic - Equipment in poor repair. Plastic curtains in walk-in cooler
14-11-5
Basic - Floor area(s) covered with standing water. Next to ice machine **Repeat Violation**
36-22-4
Basic - Floor soiled/has accumulation of debris. Under cook line **Repeat Violation**
36-73-4
Basic - Food stored on floor. Bag of potatoes and onions on floor of walk-in cooler
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between cooler and bagel toaster
10-17-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over dry storage
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of toasters soiled. Cooler gaskets soiled **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not covered next to coffee machine **Repeat Violation**
25-06-4
Basic - Soiled dry wiping cloth in use. Cook line
21-10-4
Basic - 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**
42-03-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Water leaking from pipe and/or faucet/handle. Compressor in walk-in cooler dripping into pan **Repeat Violation**
29-11-4
Basic - 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**
21-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - 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**
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar bin
14-01-5
Basic - Carbon dioxide tanks not adequately secured. In dry storage
51-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over dry storage **Repeat Violation**
36-37-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Dead roaches on premises. 1 dead roach on floor under front bar, area was cleaned **Corrected On-Site**
35A-03-4
Basic - Duct tape used to repair nonfood-contact surface. Top of ice machine **Repeat Violation**
14-71-4
Basic - 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**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint **Repeat Violation**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at front counter
24-08-4
10
Jul 11, 2023
Routine - Food
7 critical violations. 3 major violations. 17 minor violations.
View 27 violations
High Priority - Container of medicine improperly stored. Pain reliever on shelf next to toasters, removed **Corrected On-Site**
41-07-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license at time of inspection **Corrected On-Site** **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler next to coffee maker - sliced tomatoes (48F - Cold Holding); feta (49F - Cold Holding), items held less than 4 hrs
03A-02-5
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 and the time removed from temperature control cannot be determined. Hollandaise sauce, held less than 4hrs, time added **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food re-served to customers. Server returned unused butter packets from guest table to cooler behind bar, packets discarded **Corrected On-Site**
07-08-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line - cooked sausage links (112F - Hot Holding), operator reheated to min 165F. **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Exterior, south side of restaurant
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. Can opener blade soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Next to dish machine, blocked with dirty utensils, removed **Corrected On-Site**
31A-09-4
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. 2 employees with expired certificates
53B-13-5
Basic - Stored food not covered. Gravy and potatoes in glass cooler
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries and peppers over English muffins in walk-in cooler
08B-17-4
Basic - Water leaking from pipe and/or faucet/handle. In closet next to ice machine
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in bucket behind restaurant
42-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles over dry storage
36-37-5
Basic - Cutting board has cut marks and is no longer cleanable. Cook line
14-09-4
Basic - Duct tape used to repair nonfood-contact surface. Plastic curtains in walk-in cooler
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on counter next to grill, removed **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. Employee phone on cutting board on prep line, removed **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Male employee on cook line with no hair restraint
13-03-4
Basic - Floor area(s) covered with standing water. Next to ice machine
36-22-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle in feta on cook line, placement corrected **Corrected On-Site**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket soiled. Accumulation of grease on sides of fryers, grill
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not covered next to coffee machine
25-06-4
Basic - 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 shelf over cans of tomato sauce
42-03-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cook line, removed **Corrected On-Site**
21-09-4
11
Dec 27, 2022
Complaint Full
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked shell eggs with gloves, then handled cooking equipment with no glove change or hand wash in between. Discussed proper hand washing procedures with staff **Repeat Violation**
12A-09-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside on south side of building
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Can opener blade with food residue **Repeat Violation**
22-02-4
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. William Miehl with no proof of training
53B-13-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 1 dead roach in glue traps on shelf next to packaged bread, employee discarded trap and moved other traps to floor. Shelf was sanitized **Corrected On-Site**
35A-06-4
Basic - Cutting board has cut marks and is no longer cleanable. On cook line
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf next to toasters, moved to bottom shelf during inspection **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cookline wearing watch
13-07-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Discussed proper order with staff
16-13-5
Basic - Food stored on floor. Bag of potatoes on floor of walk in cooler, employee moved to shelf **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. Wall tiles broken and missing across from triple sink
36-24-5
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 in flour, employee corrected placement**Repeat Violation** **Corrected On-Site** **Repeat Violation**
10-01-5
41
Oct 27, 2022
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
78
Frequently Asked Questions
When was Kennys Korner Restaurant last inspected?
The most recent health inspection at Kennys Korner Restaurant on file is from Mar 17, 2026. The public record contains eight inspections in total.
What is the most common violation at Kennys Korner Restaurant?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited five times, more than any other issue at Kennys Korner Restaurant.
How does Kennys Korner Restaurant compare to other restaurants in Redington Shores?
Kennys Korner Restaurant most recently scored 45 out of 100, which is lower than the Redington Shores average of 68.
Has Kennys Korner Restaurant's inspection record improved over time?
Yes. Recent inspections at Kennys Korner Restaurant have averaged around 11 violations per visit, down from roughly 22 earlier in the record.
What does a high risk rating mean?
A high risk rating at Kennys Korner Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Kennys Korner Restaurant inspected?
Based on the inspection history on file, Kennys Korner Restaurant is inspected around two times per year on average.
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