Kims Family Restaurant
Last inspected: Apr 3, 2026
74
Score
Kims Family Restaurant appears in inspection records 12 times, starting in 2022. The most recent visit was on Apr 3, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly 10 violations earlier in the record.
The most common issue across all inspections has been “food stored on floor”, showing up five times.
The city-wide average is 75, putting Kims Family Restaurant squarely in typical territory. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
12
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
6 minor violations.
View 6 violations
Basic - Interior of oven has accumulation of black substance.
22-08-4
Basic - Light shield damaged/in disrepair. Light shield over 3 compartment sink missing.
38-01-4
Basic - Reach-in cooler shelves across from toaster area with rust that has pitted the surface.
14-33-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not stored covered at front server station. Operator covered coffee. **Corrected On-Site**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on deli slicer not stored in sanitizer. Operator placed clothes in sanitizer. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles with brown fluid not labeled. Operator labeled vanilla. **Corrected On-Site**
02D-01-5
74
Jan 7, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. Cutting board across from cook line stained. **Warning** - From follow-up inspection 2026-01-07: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2026-01-07: **Time Extended**
50-09-4
86
Dec 30, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 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. Chlorine measuring 0ppm. Operator set up sink with quaternary sanitizer and measured at 200ppm. **Warning**
22-41-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Hot Shot insect spray found in dry storage. Operator removed. **Corrected On-Site** **Warning**
41-05-4
Intermediate - Food-contact surface soiled with food debris. Cutting board across from cook line stained. **Warning**
22-02-4
Basic - Cardboard used to line food-contact shelves. Cardboard used in reach in freezer under chicken breast on bottom shelf. **Warning**
14-05-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Food stored on floor. Potatoes in pot on floor. Operator moved pot. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - Wet mop not stored in a manner to allow the mop to dry. We mop stored in bucket next to back door. **Warning**
42-01-4
55
Mar 19, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Observed: Cutting board has cut marks and is no longer cleanable. At cook line. **Warning** Priority: Basic - From follow-up inspection 2025-03-19: **Time Extended**
14-09-4
Basic - - From initial inspection : Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top of microwave. Employee moved. **Corrected On-Site** **Warning** Priority: Basic - From follow-up inspection 2025-03-19: Employee cell phone stored on top of microwave across from three compartment sink at the time of callback inspection. **Time Extended**
40-06-5
Basic - - From initial inspection : Observed: Reach-in cooler interior/shelves have accumulation of soil residues. Service station opposite of toaster. **Warning** Priority: Basic - From follow-up inspection 2025-03-19: **Time Extended**
22-16-4
Basic - - From initial inspection : Observed: Standing water in bottom of reach-in-cooler. Reach in cooler opposite of toast station. **Repeat Violation** **Warning** Priority: Basic - From follow-up inspection 2025-03-19: **Time Extended**
29-49-6
Basic - - From initial inspection : Observed: Wiping cloth sanitizing solution stored on the floor. At cook line. Employee put second bucket under. **Corrected On-Site** **Warning** Priority: Basic - From follow-up inspection 2025-03-19: Quaternary sanitizer bucket stored on the floor across from three compartment sink next to hot holding steam table. **Time Extended**
21-38-4
78
Jan 17, 2025
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
High Priority - Observed: Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer quart. Was at 500+ now at 200 ppm. **Corrected On-Site** **Warning** Priority: High Priority
41-27-4
Intermediate - Observed: Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Kimberly Cortes 12-5-24 Prometic **Warning** Priority: Intermediate
53A-03-7
Basic - Observed: Carbon dioxide/helium tanks not adequately secured. On wall next to door. Employee chained during inspection **Corrected On-Site** **Warning** Priority: Basic
51-11-4
Basic - Observed: Cutting board has cut marks and is no longer cleanable. At cook line. **Warning** Priority: Basic
14-09-4
Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. During walk through observed employee beverage on prep table service station next to clean napkins. Employee moved during inspection. **Warning** Priority: Basic
12B-07-4
Basic - Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top of microwave. Employee moved. **Corrected On-Site** **Warning** Priority: Basic
40-06-5
Basic - Observed: Floor soiled/has accumulation of debris. Under cook line. **Warning** Priority: Basic
36-73-4
Basic - Observed: Food stored on floor. Bag of onions on floor of dry storage. Employee put on shelves **Corrected On-Site** **Warning** Priority: Basic
08B-38-4
Basic - Observed: In-use knife/knives stored in cracks between pieces of equipment. At cook line. Employee moved. **Corrected On-Site** **Warning** Priority: Basic
10-17-4
Basic - Observed: Reach-in cooler interior/shelves have accumulation of soil residues. Service station opposite of toaster. **Warning** Priority: Basic
22-16-4
Basic - Observed: Standing water in bottom of reach-in-cooler. Reach in cooler opposite of toast station. **Repeat Violation** **Warning** Priority: Basic
29-49-6
Basic - Observed: Wiping cloth sanitizing solution stored on the floor. At cook line. Employee put second bucket under. **Corrected On-Site** **Warning** Priority: Basic
21-38-4
47
Sep 20, 2024
Routine - Food
3 critical violations. 10 minor violations.
View 13 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Marinara sauce from can opened and prepared on 9-10 in reach in cooler.
02C-01-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. During inspection observed cook use cell phone while activity engaged in cooking. Put phone in pocket and started cooking eggs. Employee washed hand
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler at cook line sliced cheese (50F - Cold Holding) Due to over filling Employee put in reach in freezer
03A-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Handles at cook line
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. In back of house near fire extinguisher on wall
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of microwave at cook line
40-06-5
Basic - Floors not maintained smooth and durable. Behind cook line
36-11-4
Basic - Food stored on floor. Oil stored on floor of dry storage employee moved. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between crack at steam table and cutting board. Employee moved.
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris Side of fryer's soiled
23-03-4
Basic - Stored food not covered. Bag of parmigiana cheese not covered. Employee covered **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cook line.
36-27-5
Basic - Wiping cloth sanitizing solution stored on the floor. At cook line. Employee put a second bucket under **Corrected On-Site**
21-38-4
39
Mar 28, 2024
Routine - Food
1 major violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
82
Mar 27, 2024
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Side reach in cooler next to cook line. cut tomatoes (50F - Cold Holding) sliced cheese (48F - Cold Holding) Employee put down below. Due to being left open from rush. **Corrective Action Taken**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Exp 2-1-24
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over in the sane container of hand wrapped corn-beef. **Repeat Violation**
08A-05-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Prep personnel washed hands in the three compartment sink. Educated **Corrective Action Taken**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled throughout. **Repeat Violation**
22-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Coffee filters not covered at server station. Employee covered **Corrected On-Site**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone sitting on microwave. Employee moved. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. White Freezer in back of restaurant near dishwasher not all is frozen solid. Items moved from freezer. **Corrective Action Taken**
14-11-5
Basic - Food stored on floor. Pan of cooked potatoes on floor in front of three compartment sink. Employee moved. Educated **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer. **Repeat Violation**
14-69-4
Basic - Ovens at cook line Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler next to grill soiled
22-16-4
Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink in kitchen leaking and sprayed water on floor. Only Hand washing sink in back of house used by prep, cook, and dishwasher.
29-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Was at 500+ now at 200 ppm Employee changed bucket **Corrected On-Site**
21-08-4
33
Dec 7, 2023
Routine - Food
5 critical violations. 1 major violation. 7 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding unit made at 6am Sausage links 80 Sausage patties 87 Temp at 9:45am
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw crab meat over pie in reach in freezer
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef patties in walk in cooler over ready to eat spiral ham. Manager moved. **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/preparation. Chicken made 11-29 in walk in cooler Pulled pork made on 11-29 in walk in cooler
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hot holding unit made at 6am Sausage links 80 Sausage patties 87 Temp at 9:45am
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled Slicer soiled
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Most handles in kitchen soiled.
23-24-4
Basic - Ice buildup in reach-in freezer near three compartment sink.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in crack in front of hot holding unit. Manager moved.
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood above cook line soiled
23-03-4
Basic - Stored food not covered coffee filter at service station owner put lids on them. **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table at server station.
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor at cook line. Cook put a double bucket.
21-38-4
30
Aug 22, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
37
Jun 20, 2023
Routine - Food
8 critical violations. 8 major violations. 15 minor violations.
View 31 violations
High Priority - Time/temperature control for safety food re-served to customers.butters pats on tables 74 degrees
07-08-5
High Priority - Toxic substance/chemical improperly stored. Bug spray next to food on bottom shelf in kitchen
41-10-4
High Priority - Dishmachine not sanitizing properly. 0 ppm Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer bucket was empty. Employee changed bucket now at 50 ppm **Corrected On-Site**
22-49-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked eggs then added cheeses from reach in
12A-27-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly prep area not landing on food
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over flour in walk-in **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.butter pats on tables
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. melon (44F - Cold Holding); slice tomatoes (45F - Cold Holding); chicken salad (45F - Cold Holding); moved to working cooler after one hour melon 41f **Corrected On-Site**
03A-02-5
Intermediate - No cleaning agent provided in wash cycle of dish machine. Employee changed bucket **Corrected On-Site**
16-06-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.butter, pancake batter, eggs
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta, corn beef. Meatloaf
02C-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
11-03-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk and shedded cheese
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled , can opener soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Waitress hand sink had bus tub in sink **Corrected On-Site**
31A-09-4
Basic - Accumulation of debris inside warewashing machine. Soiled on doors
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. Soiled
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Handle in Sugar container **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in door handle soiled Reach in handles
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In Kitchen
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of pre tables
40-06-5
Basic - Food stored on floor. Cook potatoes, pickle tub and flour on floor in walk-in cooler
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice in stand up freezer in dish area
14-69-4
Basic - Interior of microwave has accumulation of food debris.interior top
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ceiling vents kitchen soiled
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination.in dry storage
25-06-4
Basic - Stored food not covered.prepped coffee filters with grounds on counter not covered
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wood food-contact surface not properly sealed.in dry storage need cleaning and paint reapplied
14-06-4
6
Jul 6, 2022
Routine - Food
2 critical violations. 1 major violation. 11 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
23
Frequently Asked Questions
When was Kims Family Restaurant last inspected?
The most recent health inspection at Kims Family Restaurant on file is from Apr 3, 2026. The public record contains 12 inspections in total.
What is the most common violation at Kims Family Restaurant?
Across the inspection record, “food stored on floor” has been cited five times, more than any other issue at Kims Family Restaurant.
How does Kims Family Restaurant compare to other restaurants in Largo?
Kims Family Restaurant most recently scored 74 out of 100, which is about the same as the Largo average of 75.
Has Kims Family Restaurant's inspection record improved over time?
Yes. Recent inspections at Kims Family Restaurant have averaged around five violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Kims Family Restaurant 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 Kims Family Restaurant inspected?
Based on the inspection history on file, Kims Family Restaurant is inspected around three times per year on average.
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