KAY'DINA
3309 PRESIDENT BARACK OBAMA HWY, Riviera Beach FL 33404 · 719.400.3710
Last inspected Mar 3, 2026 · 6 visits since December 2024
4 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (59F - Cold Holding) Observed in tall reach in cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3.5 hours. Operator moved product to freezer.
Awarded on the inspection record alone. What they mean →
Inspection history
6 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- plastic bottles stored inside Removed
Reach-in cooler interior/shelves have accumulation of soil residues all coolers
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Operator uses chlorine sanitizer and only has test strips for quaternary sanitizer. Educated operator on proper test strips.
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
Show 5 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (59F - Cold Holding) Observed in tall reach in cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3.5 hours. Operator moved product to freezer.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. picklez (52F - Cooling) at 3:40; cooling since 11:30 Observed in tall reach in cooler in portion cups with tight fitting lid. At current rate of cooling product did not reach 41F within 4 hours. Operator moved product to reach in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken empanadas (127F - Hot Holding); cooked rice (128F - Hot Holding); cooked spaghetti with cooked vegetables (128F - Hot Holding) Observed in table top holding unit. Per operator, all products held out of temperature for 2 hours or less. Operator turned up temperature on holding unit.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Operator uses chlorine sanitizer and only has test strips for quaternary sanitizer. Educated operator on proper test strips.
Spray bottle containing toxic substance not labeled. Observed Degreaser and chlorine sanitizer spray bottle not labeled by hand wash sink. Advised Operator to label chemicals properly.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 1 recorded.
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification.
Nothing was found. The inspector recorded no violations at all.
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.