KENNYS KORNER ONE
17702 GULF BLVD, Redington Shores FL 33708 · 727-391-6811
Last inspected Mar 17, 2026 · 7 visits since July 2023
JAN 24
AUG 24
APR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 2 dead roaches in glue trap under dry storage, operator disposed of trap
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,120
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025039905 | Apr 3, 2025 | Jul 16, 2025 | $320 |
| 3--2022052766 | Oct 26, 2022 | Dec 9, 2022 | $400 |
| 3--2018045436 | Aug 10, 2018 | Sep 20, 2018 | $400 |
Inspection history
7 visits, newest first
Mar 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate7 Basic
What the inspector wrote — 10 findingsThe state's own report →
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked shell eggs and failed to change gloves or wash hands immediately after. Discussed proper hand washing with staff
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 washing dishes removed clean plates from dish machine after handling soiled equipment without washing hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and beef over bag of onions in walk in cooler
Current Hotel and Restaurant license not displayed.
Show the remaining 6 findings ▾
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table across from cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets hanging on dry storage shelves above loafs of bread
Equipment in poor repair. Torn plastic curtains in walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Ripped/worn tin foil used as shelf cover. Dry storage shelf on cook line
Sep 30, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over watermelon in walk in cooler
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen
Equipment in poor repair. Damaged plastic curtains in walk in cooler
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
Food stored on floor. Containers of potatoes, bacon and onions on floor of walk incooler
Apr 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority4 Intermediate9 Basic
Show 17 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked shell eggs into frying pan, then changed gloves with no hand wash
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee on cook line dipped bread in egg wash for French toast then changed gloves with no hand wash
Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hollandaise (94F - Hot Holding), commercially processed, continuously reheated in microwave and left on counter in between uses
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line Can opener blade soiled
Handwash sink not accessible for employee use at all times. Clean glasses and mugs stacked in front of hand sink in kitchen
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees present during inspection, manager has no proof of CFM, all training records lost/damaged as a result of previous hurricanes in October 2024.
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. At routine inspection performed on 8/6/24, all hood handler training records were expired. At time of callback inspection on 12/6/24, management advised all training records lost/destroyed as a result of hurricane damage which occurred October 2024. Management was advised to have all employee training completed by next unannounced inspection. At time of current inspection no proof of training available for any staff. Operator has already received blank ServSafe books.
Cutting board has cut marks and is no longer cleanable. Prep cooler on cook line
Equipment and utensils not properly air-dried - wet nesting. Staff observed removing plastic cups from dish machine and immediately stacking without allowing to air dry
Equipment in poor repair. Plastic curtains in walk in cooler in disrepair
Food stored on floor. Cooking oil on floor in dry storage area
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over triple sink and cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Coolers on cook line
Single-service articles not stored inverted or protected from contamination. Uncovered coffee filters at coffee machine
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Maintenance tools on shelf with pancake mix and other dry goods across from cook line
Dec 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by tray of coffee mugs, removed
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At beginning of inspection, 4 employees present and no one with valid CFM, owner arrived during inspection
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. All staff training hired over 60 days expired July 2024
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Plastic curtains in walk in cooler
Food stored on floor. Boxes of potatoes and cooking oil on floor in dry storage
In-use knife/knives stored in cracks between pieces of equipment. In between coolers on cook line
Aug 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 1 high priority.
1 High priority4 Intermediate18 Basic
Show 23 findings ▾
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. Staff observed loading dish machine, then proceeded to removed clean equipment without changing gloves and washing hands
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Stove surface soiled Can opener blade soiled
Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by tray of coffee mugs, removed
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At beginning of inspection, 4 employees present and no one with valid CFM, owner arrived during inspection
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. All staff training hired over 60 days expired July 2024
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
Carbon dioxide tanks not adequately secured.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Equipment and utensils not properly air-dried - wet nesting. Staff observed stacking metal pans and cups immediately after cycle through dish machine
Equipment in poor repair. Plastic curtains in walk in cooler
Floor soiled/has accumulation of debris. Under cook line
Food stored on floor. Boxes of potatoes and cooking oil on floor in dry storage
In-use knife/knives stored in cracks between pieces of equipment. In between coolers on cook line
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over kitchen
No handwashing sign provided at a hand sink used by food employees. Men's restroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Sides of equipment on cook line soiled with grease and food residue
Old labels stuck to food containers after cleaning. Plastic bins in walk in cooler with date marking labels
Reach-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle. Condensation from air ducts over dry storage shelf dripping on packaged food
Working containers of food removed from original container not identified by common name. Flour bin on dry storage shelf not labeled
Jan 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 33 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate25 Basic
Show 33 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, chemical not hooked up to machine, corrected 50ppm
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Staff on cook line cracked shell eggs then proceeded to handle clean plates without changing gloves and washing hands
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server handled sliced lemons with bare hands prior to serving to customers
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Server observed wiping plastic cups after being removed from dish machine
Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon over cream cheese in reach in cooler on cook line
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server cleared dirty dishes then proceeded to serve food without washing hands
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Cutting boards stained on cook line
Handwash sink not accessible for employee use at all times. Hand sink next to dish machine covered by plastic tray, removed
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 2 dead roaches in glue trap under dry storage, operator disposed of trap
Bowl or other container with no handle used to dispense food. Bowl in sugar bin
Carbon dioxide tanks not adequately secured. In dry storage
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over dry storage
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Dead roaches on premises. 1 dead roach on floor under front bar, area was cleaned
Duct tape used to repair nonfood-contact surface. Top of ice machine
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and purse on dry storage racks
Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at front counter
Equipment in poor repair. Plastic curtains in walk-in cooler
Floor area(s) covered with standing water. Next to ice machine
Floor soiled/has accumulation of debris. Under cook line
Food stored on floor. Bag of potatoes and onions on floor of walk-in cooler
In-use knife/knives stored in cracks between pieces of equipment. Between cooler and bagel toaster
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over dry storage
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of toasters soiled. Cooler gaskets soiled
Single-service articles not stored inverted or protected from contamination. Coffee filters not covered next to coffee machine
Soiled dry wiping cloth in use. Cook line
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Power tools on storage shelf with dry goods
Walk-in cooler shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle. Compressor in walk-in cooler dripping into pan
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Lining bottom of chest cooler at bar
Jul 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 27 violations recorded, none serious enough to require a return visit.
7 High priority3 Intermediate17 Basic
Show 27 findings ▾
Container of medicine improperly stored. Pain reliever on shelf next to toasters, removed
Operating with an expired Division of Hotels and Restaurants license. Operator renewed license at time of inspection
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler next to coffee maker - sliced tomatoes (48F - Cold Holding); feta (49F - Cold Holding), items held less than 4 hrs
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Hollandaise sauce, held less than 4hrs, time added
Time/temperature control for safety food re-served to customers. Server returned unused butter packets from guest table to cooler behind bar, packets discarded
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line - cooked sausage links (112F - Hot Holding), operator reheated to min 165F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Exterior, south side of restaurant
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. Can opener blade soiled
Handwash sink not accessible for employee use at all times. Next to dish machine, blocked with dirty utensils, removed
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. 2 employees with expired certificates
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles over dry storage
Cutting board has cut marks and is no longer cleanable. Cook line
Duct tape used to repair nonfood-contact surface. Plastic curtains in walk-in cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on counter next to grill, removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board on prep line, removed
Employee with no hair restraint while engaging in food preparation. Male employee on cook line with no hair restraint
Floor area(s) covered with standing water. Next to ice machine
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle in feta on cook line, placement corrected
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket soiled. Accumulation of grease on sides of fryers, grill
Single-service articles not stored inverted or protected from contamination. Coffee filters not covered next to coffee machine
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Power tools on shelf over cans of tomato sauce
Stored food not covered. Gravy and potatoes in glass cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries and peppers over English muffins in walk-in cooler
Water leaking from pipe and/or faucet/handle. In closet next to ice machine
Wet mop not stored in a manner to allow the mop to dry. Wet mop in bucket behind restaurant
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cook line, removed
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.