FRESH KITCHEN
4520 FLORIDA AVE S, Lakeland FL 33813 · 863-315-9060
Last inspected Aug 5, 2026 · 7 visits since September 2023
5 inspections within 8 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 71F on the rack in the kitchen. The rice was put inside the walk in cooler.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Handwash sink used for purposes other than handwashing. Chef knife inside the hand washing sink. Entrance into the kitchen. The knife was removed to the dishwasher area to be washed, rinsed and sanitized.
Equipment and utensils not properly air-dried - wet nesting. Pans/containers on the shelf across from the prep sink in the back of the kitchen.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf above the 3 compartment sink.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Beverage nozzles at beverage station in the lobby.
Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf above the 3 compartment sink
Raw fruits/vegetables not washed prior to preparation. Carrots and potatoes in the back prep area. The manager had the employee to wash the remaining produce before cutting.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Cambro containers on the shelf above the 3 compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on the Vulcan hot holding cabinet. The wiping cloth was put in a bucket sanitizing solution.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 71F on the rack in the kitchen. The rice was put inside the walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas on the expo line in water in a container of water at 121F. The manager had an employee to boil some water to 135F. The water was heated to 165F.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Carbon dioxide tanks not adequately secured. Small CO2 tank in the drive thru near the beverage station.
Equipment and utensils not properly air-dried - wet nesting. Pans on the shelves in the dishwasher area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in water at 81F. The manager discarded the water.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Roasted herb salmon and steak served undercooked. Items not identified served undercooked. Manager moved consumer advisory and marked items on menu board
Equipment and utensils not properly air-dried - wet nesting. Storage containers in dish area
No Heimlich maneuver/choking sign posted. Emailed copy to manager
Raw vegetables not washed prior to preparation. Observed employee start cutting whole avocados without washing them. Educated manager.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.