Kimmy D's
Last inspected: Feb 5, 2026
90
Score
Going back to 2022, Kimmy D's has 11 inspections in the public record. On Feb 5, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have held steady across recent visits, averaging around five violations each.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
Compared to the broader Clearwater restaurant scene, where the average is 79, this is a stronger showing. Overall, the inspection record reads well.
11
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Front glass cooler. **Warning** - From follow-up inspection 2026-02-05: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of cutting board at cook line **Warning** - From follow-up inspection 2026-02-05: **Time Extended**
21-12-4
90
Feb 4, 2026
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
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. Observed chlorine Dishwasher 10pm when tested. Ran 2 times **Warning**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced turkey breast (48F - Cold Holding); cut tomatoes (49F - Cold Holding); Zikki sauce (49F - Cold Holding); boiled eggs (51F - Cold Holding); potato salad (49F - Cold Holding); raw chicken breast (50F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right side cooler sliced turkey breast (48F - Cold Holding); cut tomatoes (49F - Cold Holding); Zikki sauce (49F - Cold Holding); boiled eggs (51F - Cold Holding); potato salad (49F - Cold Holding); raw chicken breast (50F - Cold Holding) Stop sale issued. **Warning**
03A-02-5
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. Observed wiping cloth used for food contact surfaces front counter was 200ppm. Employee changed bucket now 50 ppm. **Corrected On-Site** **Warning**
41-15-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken salad no date prepared on Monday 2-2-26. Employee dated all items in coolers during inspection **Corrected On-Site** **Warning**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table of Waffle iron. Employee moved **Corrected On-Site** **Warning**
12B-07-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Front glass cooler. **Warning**
14-33-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of cutting board at cook line **Warning**
21-12-4
43
Aug 22, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Employee handled soiled equipment or utensils and then handled clean equipment without washing hands. Dishwasher touched dirty dishes did not wash hands and touched clean pitcher.
12A-13-4
Basic - Stored food not covered. Cooked ham on plate not covered in reach in cooler. Employee covered during inspection **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at cook line
21-12-4
78
Feb 24, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
58
Sep 24, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler - in bowl above top ham (50F - Cold Holding) Employee moved to below **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing chlorine not labeled at dishwasher. Employee labeled **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Stored food not covered. During inspection hot dogs in reach in freezer uncovered. Employee covered **Corrected On-Site**
08B-12-5
74
Mar 15, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
52
Dec 14, 2023
Routine - Food
No violations found.
100
Dec 13, 2023
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
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. Dishwasher brought spiral ham from dishwasher area to reach in freezer with bare hands.
09-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly at cook line landing on cutting board. Manger cleaned and sanitised area.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. deli cooler top cut tomatoes (50F - Cold Holding); cut leafy greens (48F - Cold Holding); feta (49F - Cold Holding); shredded cheese (50F - Cold Holding)
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter holt holding at cook line. Cook put on stove to reheat
03B-01-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook cracked raw shell egg then washed hands in three compartment sink. Educated
12A-03-4
Basic - Stored food not covered. Eggs made on 12-09 in reach in fridge not covered
08B-12-5
47
May 23, 2023
Routine - Food
1 minor violation.
View 1 violation
Proper Sanitizer Contact Time and Concentration
FL-33
95
May 17, 2023
Routine - Food
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Starting at 6am Potatoes in a large pan. Temperature at 70 at 9am. they reheated to 135 to restart cooling process. Cooked at 7am sitting under prep station near cook line temperature at 100. Manger moved to reach in cooler. **Corrective Action Taken**
03D-02-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched cell phone then went back to prep
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beff over egg. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/ Most items in cooler and reach in cooler no labels with when prepared or to be discarded
02C-01-5
High Priority - Toxic substance/chemical improperly stored. Hang washing supplies over storage food.
41-10-4
Intermediate - Probe thermometer not used to ensure proper food temperatures. In back of house.
05-10-4
Intermediate - No probe thermometer provided to measure temperature of food products. In back of house.
05-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -utensils in cracks at steam table
10-17-4
Basic - Bowl or other container with no handle used to dispense food. Portion cups in seasonings. Employees removed. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. -door handles on reach in cooler
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on storage racks.
40-06-5
Basic - Open dumpster lid.
33-16-4
Basic - Working containers of food removed from original container not identified by common name. Most items in back of house no labeled
02D-01-5
29
Nov 2, 2022
Routine - Food
6 critical violations. 2 major violations. 18 minor violations.
View 26 violations
High Priority - -Employee at cooks line touched cellphone then began prepping food without washing hands. -employee at dishwashing machine handled soiled dishes then clean dishes without washing hands Discussed proper hand washing procedures with operator during time of inspection. **Repeat Violation**
12A-29-4
High Priority - Container of medicine improperly stored. -burn relief solution on shelf with food items next to slicer Employee move item during time of inspection. **Corrected On-Site**
41-07-4
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. -Dishwasher (Chlorine 0ppm corrected to 50 ppm during time of inspection. ) Discussed using three compartment sink until dishwashing machine is working **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over cooked noodles in reach in cooler at cooks line Employee rearranged during time of inspection. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell eggs (51F - cold Holding) Item was not held out for more than four hours Discussed Time as a public health control with operator Discussed keeping food items in the cooler below 40 degrees Fahrenheit with operator during time of inspection. **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sausage (87F - hot Holding) Discussed Time as a public health control with operator Discussed reheating items to 165 degrees Fahrenheit and Keeping hot items above 135 degrees Fahrenheit with operator
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer blade guard has accumulation of food residue **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle at dishwashing machine **Repeat Violation**
41-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Bowl or other container with no handle used to dispense food. -portion cup used to scoop seasoning at dry storage area
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plastic containers at dish drying rack **Repeat Violation**
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 on slicer at cooks line -cellphone on shelf with wrapped utensils at front counter Operator moved items during time of inspection. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic cups at front counter
24-08-4
Basic - Equipment in poor repair. -double door reach in cooler gasket is torn next to steam table **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease
36-73-4
Basic - Floor tiles missing and/or in disrepair. -at cooks line -hole in wall at double door reach in freezer **Repeat Violation**
36-17-5
Basic - Food stored on floor. -bucket of potato on the floor at cooks line
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -spoon handle buried in seasoning at dry storage rack
10-01-5
Basic - In-use utensils stored in cracks between pieces of equipment. -at three compartment sink **Repeat Violation**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven at cooks line has accumulation of food residue
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. -at front counter Issued sign to operator during time of inspection.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers have accumulation of grease -dish drying rack has ad **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. -plastic containers at dish drying rack
16-46-4
Basic - Reuse of single-service or single-use articles. -egg trays under bucket of food items served to the public -under toasters at cooks line -observe stacks of eggs trays on dish drying rack **Repeat Violation**
25-32-4
Basic - Wet mop not stored in a manner to allow the mop to dry. -at double door reach in freezer
42-01-4
Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles not labeled at three compartment sink **Repeat Violation**
02D-01-5
14
Frequently Asked Questions
When was Kimmy D's last inspected?
The most recent health inspection at Kimmy D's on file is from Feb 5, 2026. The public record contains 11 inspections in total.
What is the most common violation at Kimmy D's?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Kimmy D's.
How does Kimmy D's compare to other restaurants in Clearwater?
Kimmy D's most recently scored 90 out of 100, which is higher than the Clearwater average of 79.
Has Kimmy D's inspection record improved over time?
Results have been roughly steady. Inspections at Kimmy D's have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Kimmy D's 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 Kimmy D's inspected?
Based on the inspection history on file, Kimmy D's is inspected around three times per year on average.
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