Kook'n With Kim
Last inspected: Feb 3, 2026
67
Score
Across the available record, Kook'n With Kim has 10 inspections on file, the first dated 2023. Kook'n With Kim was last inspected on Feb 3, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up more issues than earlier ones, averaging around seven violations lately compared to roughly five violations before.
“Ready-to-eat” comes up most often, recorded six times in the inspection record.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
10
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
67
Oct 29, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
43
May 6, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Pesticide-emitting strip present in food prep area. Fly strip with flying insects stuck to strip hanging over prep table with foods **Corrected On-Site**
41-24-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 216 shell eggs on shelving in dry storage 85°to 90°; per Kim, on shelf less than an hour- moved to reach in cooler for immediate temp recovery **Corrective Action Taken**
03A-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Only hand sink in kitchen is blocked with numerous large pots **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
02C-02-5
Basic - Equipment in poor repair. Prep table in kitchen - corn repaired with silver frayed duct tape
14-11-5
Basic - Bowl or other container with no handle used to dispense food. Red bowl in macaroni in reach in cooler **Corrected On-Site**
14-01-5
Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted in kitchen **Corrected On-Site**
25-06-4
Basic - Light not functioning over cooking equipment
36-62-4
Basic - Hole in or other damage to wall. Wall next to prep table has hole in wall
36-24-5
47
Jan 30, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by large pot **Corrected On-Site** **Warning** - From follow-up inspection 2025-01-30: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous foods in cooler from previous day not dated **Warning** - From follow-up inspection 2025-01-30: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Towel used under cutting board. **Warning** - From follow-up inspection 2025-01-30: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning** - From follow-up inspection 2025-01-30: **Time Extended**
42-01-4
74
Nov 20, 2024
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. She'll eggs sitting out at room temperature less than 4 hours, operator moved to reach in cooler for immediate temperature recovery **Corrective Action Taken** **Warning**
03A-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen **Warning**
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by large pot **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous foods in cooler from previous day not dated **Warning**
02C-02-5
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. **Warning**
53B-05-5
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. 2 tables in kitchen has soiled blue towels on bottom shelving **Warning**
14-47-4
Basic - Towel used under cutting board. **Warning**
21-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
50
Mar 20, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Toxic Substances Properly Identified, Stored, Used
FL-32
64
Jul 14, 2023
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Papertowels under cooked chicken and cooked sausage **Warning** - From follow-up inspection 2023-07-14: **Time Extended**
14-86-1
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over over Mac and cheese **Warning** - From follow-up inspection 2023-07-14: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous food in coolers from previous day not dated **Warning** - From follow-up inspection 2023-07-14: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning** - From follow-up inspection 2023-07-14: **Time Extended**
42-01-4
Basic - - From initial inspection : Basic - towel used under cutting board. **Corrected On-Site** **Warning** - From follow-up inspection 2023-07-14: **Time Extended**
21-04-4
61
Jul 13, 2023
Complaint Full
6 critical violations. 3 major violations. 5 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 62°; sitting out less than 4 hours, moved to refrigeration for immediate temperature recovery 12 lbs cooked macaroni 50° **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 12 lbs cooked macaroni 50° **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over over Mac and cheese **Warning**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Papertowels under cooked chicken and cooked sausage **Warning**
14-86-1
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Smothered pork chops 125°; per operator product out of temp less than (1) hour; moved back to heat for immediate temperature recovery Corn beef hash 114°; moved to heat for immediate temperature recovery **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Warning**
12A-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Boxes in front of hand sink in kitchen **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen **Corrected On-Site** **Warning**
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. Numerous food in coolers from previous day not dated **Warning**
02C-02-5
Basic - Food being prepared outside. Food cookies in pot with lid, covered by umbrella, advised operator food must be enclosed area. **Warning**
08B-32-4
Basic - Stored food not covered. **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Whole chickens sitting at room temperature defrosting **Warning**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning**
42-01-4
Basic - towel used under cutting board. **Corrected On-Site** **Warning**
21-04-4
23
Mar 24, 2023
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels line pans with cooked bacon and cooked smoked sausage **Corrected On-Site**
14-86-1
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs out for an hour 52°; operator moved to refrigeration for immediate temperature recovery
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw poultry 57° and raw ribs 56° outside next to grill, no room on the grill, advised operator to move into refrigeration unit unit product is ready to cook, out of temp less than an hour, moved to refrigeration for immediate temperature recovery **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Facility has Quat test strips, using chlorine
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous pans of prepared foods not dated from previous day
02C-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Employee training records missing trading date and and employee name
53B-10-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on cooler
40-06-5
Basic - towel used under cutting board. **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Food being prepared on outside cooking equipment that has no cover. Large pot of collard greens being cooked on pot back of restaurant. Has no cover, operator placed under tent, advised in order to cook outside, needs better protection
08B-41-4
35
Jan 12, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Proper Sanitizer Contact Time and Concentration
FL-33
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
67
Frequently Asked Questions
When was Kook'n With Kim last inspected?
The most recent health inspection at Kook'n With Kim on file is from Feb 3, 2026. The public record contains 10 inspections in total.
What is the most common violation at Kook'n With Kim?
Across the inspection record, “ready-to-eat” has been cited six times, more than any other issue at Kook'n With Kim.
How does Kook'n With Kim compare to other restaurants in Orlando?
Kook'n With Kim most recently scored 67 out of 100, which is lower than the Orlando average of 79.
Has Kook'n With Kim's inspection record improved over time?
No. Recent inspections at Kook'n With Kim have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Kook'n With Kim 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 Kook'n With Kim inspected?
Based on the inspection history on file, Kook'n With Kim is inspected around three times per year on average.
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