KIKI'S EGG HOUSE
720 N CHARLESTON AVE, Fort Meade FL 33841 · 8638777762
Last inspected Mar 23, 2026 · 6 visits since November 2023
NOV 23
SEP 24
MAR 25
NOV 25
MAR 26
▼ IMPROVING
5 inspections trending up, 34 points better than where it started.
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. 2 Biscuits
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Mar 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Raw animal food stored over or with unwashed produce. Raw shell eggs over head of lettuce in walk in cooler operator removed raw shell eggs from over produce.
Ice bucket/shovel stored on floor between uses. By the salad station, operator removed ice buckets from the floor.
Stored food not covered. In the cooler across from reach in freezer and dish machine area. Diced: tomatoes,onions, and peppers, operator covered vegetables
Nov 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed drink.
In-use knife/knives stored in cracks between pieces of equipment. Cook line, employee removed knife.
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
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. 2 Biscuits
Handwash sink used for purposes other than handwashing. Front counter plate in hand washing sink. Employee removed the plate.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line Employee removed open cup with soda drink in it.
Employee with no hair restraint while engaging in food preparation. Cook on line
Food stored on floor. Coffee boxes across from reach in freezer and dish storage. Operator removed coffee boxes from the floor.
No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler
Sep 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Bowl or other container with no handle used to dispense food. Plate used to scoop potatoes. Plate removed
Food stored on floor. Cabbage and beef in walk-in cooler Operator removed the floor.
Stored food not covered. Operator covered food in reach in cooler. Diced tomatoes and diced peppers
Wet wiping cloth not stored in sanitizing solution between uses. On cook line Operator placed in sanitizing solution.
Nov 9, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Dented/rusted cans present. Operator discarded can. See stop sale.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp reachin cooler on cookline. Operator moved raw shrimp.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked eggs, with same gloved hand touch sausage and grated cheese.cookline
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Diced cooked potatoes in walk-in cooler at 55F next day cooling. See Stop sale
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Red potatoes placed in large container in walk-in cooler. Discussed place on sheet pans until cool.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Men bathroom no hot water. Missing faucet
Faucet/handle missing at plumbing fixture. Men bathroom
In-use wet wiping cloth/towel used under cutting board. Operator had employee discarded.
No conspicuously located ambient air temperature thermometer in holding unit. Walk-in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in walk-in cooler
Opened employee beverage container in a cold holding unit with food to be served to customers. Stockroom
Wet wiping cloth not stored in sanitizing solution between uses. Wet towel sitting on slicer.
Nov 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A few in dining room area New Ceiling tiles at location
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweater on cutting board.
Food stored on floor. In walk in cooler. Food removed from the floor.
In-use tongs stored on equipment door handle between uses.
Working containers of food removed from original container not identified by common name. Labeled on cook line. Sysco butter liquid labeled.
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.