Southern Kitchen
Last inspected: Feb 3, 2026
67
Score
Public records show nine inspections at Southern Kitchen stretching back to 2022. The latest inspection on file is from Feb 3, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
When inspectors have written things up, “employee cracked raw shell eggs” has been the most frequent reason, cited three times.
Southern Kitchen's latest score of 67 falls below the Lake Park average of 82. Nothing in the record is alarming, but there's room to improve.
9
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gravy (120F - Hot Holding); mashed potatoes (125F - Hot Holding);in steam table at cook line; food out of temperature for approximately 30 minutes; steamed table not on high; food to be reheated to 165 F **Corrective Action Taken**
03B-01-6
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee working with raw shell eggs washed hands in less than 10 seconds and put gloves on to work with foods; manager educated and employee washed hands; **Corrected On-Site**
12A-17-4
Intermediate - Time/temperature control for safety food held using a 6-hour time control plan is not monitored to ensure the temperature is not greater than 70 degrees Fahrenheit. Egg washes at cook line on 6 hour plan but not monitored for 70:F; advised to move to 4 hours or monitor temperature;
03F-08-5
67
Nov 4, 2025
Routine - Food
No violations found.
100
Sep 3, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and then handled clean utensils, clean plates and ready to eat food without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-27-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while washing and rinsing and then handled clean and sanitized dishes while removing from dishwasher without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**
12A-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw comminuted pork stored over raw whole muscle pork chop. Operator moved raw comminuted pork below raw whole muscle pork chop. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers raw shell eggs served undercooked "poached" not identified as being undercooked. Advised Operator to identify as being undercooked. **Warning**
02B-01-5
58
Jan 28, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; opened bag of raw chicken stored over ready to eat cooked turkey sausage. Operator moved raw below ready to eat. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; waffle batter made with raw shell eggs stored over ready to eat corned beef hash. Operator moved batter to lower shelf. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep area; cooked sausage gravy (126F - Hot Holding). Operator stated cooked sausage gravy is reheated in oven prior to being placed in steam table, held for less than 2 hours, moved to be reheated to 165F. **Corrective Action Taken**
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. Employee cracked raw shell eggs and then handled clean equipment/utensils/portioned corned beef hash without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**
12A-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Cook line; cut tomatoes (66F - Cooling 10:00am/68F 11:00am). Operator stated tomatoes cut at 8am, at this rate will not reach 41F within 4 hours, discarded. **Corrective Action Taken**
03D-15-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk-in cooler; unwashed tomatoes stored over ready to eat washed/cut tomatoes. Operator moved unwashed tomatoes. **Corrected On-Site**
08B-17-4
47
Jul 26, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
78
Feb 13, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cookline cook cracked raw shell eggs for omelette and then grabbed omelette ingredients(olive, diced onions,diced ham) with the same glowed hand used to crack raw shell egg without changing gloves. Operator spoke with cook who then washed hands and changed gloves. **Corrected On-Site**
12A-27-4
86
Aug 16, 2023
Complaint Full
1 major violation.
View 1 violation
Employee Health Policies Present
FL-03
90
Feb 22, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw bacon stored over ready-to-eat sausage and pasteurized liquid eggs. Operator moved bacon to lower shelf. **Corrected On-Site**
08A-05-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided Cleanup of Vomiting and Diarrheal Events Handout. **Corrected On-Site**
11-27-4
Basic - Bowl or other container with no handle used to dispense food. At cook line drawers under grill; oval shaped plate used to dispense potatoes. Operator removed. **Corrected On-Site**
14-01-5
74
Sep 14, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Southern Kitchen last inspected?
The most recent health inspection at Southern Kitchen on file is from Feb 3, 2026. The public record contains nine inspections in total.
What is the most common violation at Southern Kitchen?
Across the inspection record, “employee cracked raw shell eggs” has been cited three times, more than any other issue at Southern Kitchen.
How does Southern Kitchen compare to other restaurants in Lake Park?
Southern Kitchen most recently scored 67 out of 100, which is lower than the Lake Park average of 82.
Has Southern Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Southern Kitchen have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Southern Kitchen 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 Southern Kitchen inspected?
Based on the inspection history on file, Southern Kitchen is inspected around three times per year on average.
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