Kinanm Caribbean Cuisine
Last inspected: Nov 13, 2024
29
Score
Kinanm Caribbean Cuisine has been inspected six times since 2022. The most recent report on file is from Nov 13, 2024. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
The city-wide average sits at 79, which Kinanm Caribbean Cuisine's 29 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
6
Inspections
4
Critical latest
4
Major latest
1
Minor latest
Inspection History
Nov 13, 2024
Routine - Food
4 critical violations. 4 major violations. 1 minor violation.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Sewage and Wastewater Properly Disposed
FL-27
Plumbing Installed; Proper Backflow Devices
FL-28
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
29
Apr 4, 2024
Complaint Full
1 critical violation. 1 major violation.
View 2 violations
Sewage and Wastewater Properly Disposed
FL-27
Plumbing Installed; Proper Backflow Devices
FL-28
78
Dec 18, 2023
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
26
Jul 27, 2023
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
High Priority - Nonfood-grade bags used in direct contact with food. Cooking chicken cover with garbage bags . Employee moved bags. **Corrected On-Site**
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...coleslaw 54° at prep table being held less than 4 hours . Employee discarded food and replace new food with time marked. **Corrective Action Taken** **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.... Hot holding cooked to serve plantains 89° at cook line being held less than 4 hours . Employee time marked. **Corrective Action Taken**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink , operator provided. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink... operator provided. **Corrected On-Site**
31B-03-4
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.
53B-13-5
Basic - Stored food not covered...ground meat at reach in freezer , employee covered . **Corrected On-Site**
08B-12-5
41
Feb 6, 2023
Routine - Food
4 critical violations. 4 major violations. 1 minor violation.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked pork 56°, cooked beef 57°, chicken 56°, turkey 57° coleslaw 56° in reach in cooler being held more than four hours. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...shell eggs above coleslaw at reach in cooler. Operator properly stored food **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area...one live fly , flying around kitchen, employee killed fly . **Corrected On-Site**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked pork 56°, cooked beef 57°, chicken 56°, turkey 57° coleslaw 56° in reach in cooler being held more than four hours. Stop sale issue . Advise operator discarded food **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap at kitchen.
31B-06-4
Intermediate - Handwash sink used for purposes other than handwashing...stored container in handwashing sink at kitchen. Operator moved container **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink all sink at the establishment. Employee provided **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...coleslaw, chicken, turkey, beef, pork . Operator discarded food due to temperature abuse. **Corrected On-Site**
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...floor , shelf on the kitchen.
23-03-4
35
Aug 18, 2022
Routine - Food
4 critical violations. 4 major violations. 2 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw shell eggs above cooked chicken at reach in cooler. Operator properly stored food. **Corrected On-Site**
08A-05-6
High Priority - Shell eggs in use or stored with cracks or broken shells....employee discarded egg **Corrected On-Site**
01B-14-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....cooked pork 47°, cooked turkey 47°, pasta 47°, cooked chicken 47° in reach in cooler being held more than four hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....cooked pork 47°, cooked turkey 47°, pasta 47°, cooked chicken 47° in reach in cooler being held more than four hours. Stop sale issue . Advise operator to discarded food. **Corrective Action Taken**
03A-02-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again....cooked meat in reach in freezer . Operator date marked **Corrected On-Site**
02C-04-5
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.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....cooked pork, cooked turkey, cooked chicken, pasta , meatballs was cooked two days ago in reach in cooler . Operator discarded food . **Corrected On-Site**
02C-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen. Operator provided. **Corrected On-Site**
31B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees at kitchen.
31B-04-4
Basic - Stored food not covered...cooked chicken in reach in freezer. Employee covered. **Corrected On-Site**
08B-12-5
33
Frequently Asked Questions
When was Kinanm Caribbean Cuisine last inspected?
The most recent health inspection at Kinanm Caribbean Cuisine on file is from Nov 13, 2024. The public record contains six inspections in total.
What is the most common violation at Kinanm Caribbean Cuisine?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Kinanm Caribbean Cuisine.
How does Kinanm Caribbean Cuisine compare to other restaurants in West Palm Beach?
Kinanm Caribbean Cuisine most recently scored 29 out of 100, which is lower than the West Palm Beach average of 79.
Has Kinanm Caribbean Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Kinanm Caribbean Cuisine have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Kinanm Caribbean Cuisine 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 Kinanm Caribbean Cuisine inspected?
Based on the inspection history on file, Kinanm Caribbean Cuisine is inspected around three times per year on average.
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