Ken's Bar-B-Que
Last inspected: Apr 6, 2026
61
Score
Ken's Bar-B-Que has been inspected nine times since 2022. The most recent report on file is from Apr 6, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have held steady across recent visits, averaging around six violations each.
“No soap provided at handwash sink” accounts for the largest share of issues, appearing two times across the record.
By comparison, the average Lake City facility scores 80, putting Ken's Bar-B-Que on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Apr 6, 2026
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. In walk-in cooler: ambient - 43F; ranch (46F - Cold Holding); hamburger (45F - Cold Holding); beef (47F - Cold Holding); sour cream (46F - Cold Holding); ribs (47F - Cold Holding). Ice buildup on cooling unit; repair person called. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No soap provided at handwash sink. No soap at handwash sink in dish ware area. Manager replaced. **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. No-handle bowl used as scoop on bulk container of flour in storage room. Manager removed. **Corrected On-Site**
14-01-5
Basic - Ceiling tile missing. Ceiling vent covers missing over cookline. **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling tiles and vents soiled with dust and grease accumulations. **Repeat Violation**
36-34-5
Basic - Food stored on floor. Cases of beef on floor in walk-in freezer. Manager had employee move to shelf. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda machine backsplash soiled with mold-like substances. **Repeat Violation**
23-03-4
61
Sep 18, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
52
Feb 28, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
47
Oct 17, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three flies in kitchen.
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook-line reach-in cooler bottom and frame soiled with old food debris and mold-like substances. Flattop grill area soiled with grease accumulation. Ice bins soiled with mold-like substances. **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink. No soap at front kitchen hand wash sink. Manager replaced. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling tiles and vents soiled with dust and grease accumulations.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on wire shelf over sweetener packets.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plates wet nesting on back storage rack.
24-08-4
Basic - Equipment in poor repair. Reach-in cooler gaskets torn. **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled with food debris and mold-like substances. Hood filters and piping soiled with grease accumulation. **Repeat Violation**
23-03-4
Basic - Utensils in poor condition. Cookline knife handle melted.
14-12-4
Basic - Ceiling tile missing. Ceiling vent covers missing over cookline.
36-36-4
50
Mar 25, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
55
Nov 14, 2023
Routine - Food
No violations found.
100
Nov 3, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dishmachine reading a 0ppm Cl **Warning**
22-49-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed potato salad with a date of eight days ago and Cole slaw with a date of one month ago. Manager advised that both items had been prepared in the past two days and were improperly markded. Manager corrected dates Observed ribs and beef prepared three days earlier per cook that did not have a date label in walk-in-cooler.**Corrected On-Site** **Corrected On-Site**
02C-01-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed three food handler certificates expired
53B-14-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice dumped in hand wash sink by server station.
31A-11-4
Basic - Covered waste receptacle not provided in unisex bathroom. Observed no covered waste receptacle provided in employee unisex bathroom.
32-12-5
Basic - Working containers of food removed from original container not identified by common name. Observed two large containers with sauce not labeled in dry good area.
02D-01-5
55
Jun 8, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
64
Aug 26, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Ken's Bar-B-Que last inspected?
The most recent health inspection at Ken's Bar-B-Que on file is from Apr 6, 2026. The public record contains nine inspections in total.
What is the most common violation at Ken's Bar-B-Que?
Across the inspection record, “no soap provided at handwash sink” has been cited two times, more than any other issue at Ken's Bar-B-Que.
How does Ken's Bar-B-Que compare to other restaurants in Lake City?
Ken's Bar-B-Que most recently scored 61 out of 100, which is lower than the Lake City average of 80.
Has Ken's Bar-B-Que's inspection record improved over time?
Results have been roughly steady. Inspections at Ken's Bar-B-Que have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Ken's Bar-B-Que means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Ken's Bar-B-Que inspected?
Based on the inspection history on file, Ken's Bar-B-Que is inspected around two times per year on average.
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