KIMMY D'S
12211 N 49 ST, Clearwater FL 33762 · 727.572.4949
Last inspected Jul 9, 2026 · 9 visits since December 2023
SEP 24
FEB 25
AUG 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly at cook line landing on cutting board. Manger cleaned and sanitised area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
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. Pallet of eggs at cook Line no timestamp. Just put out Sausage links and patties no time stamp. Put out at 9am Filled out time as a public health control during inspection.
Handwash sink not accessible for employee use at all times. Pan inside hand wash sink. Employee removed
Feb 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Reach-in cooler shelves with rust that has pitted the surface. Front glass cooler.
Wet wiping cloth not stored in sanitizing solution between uses. On top of cutting board at cook line
Feb 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 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. Observed chlorine Dishwasher 10pm when tested. Ran 2 times
Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced turkey breast (48F - Cold Holding); cut tomatoes (49F - Cold Holding); Zikki sauce (49F - Cold Holding); boiled eggs (51F - Cold Holding); potato salad (49F - Cold Holding); raw chicken breast (50F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right side cooler sliced turkey breast (48F - Cold Holding); cut tomatoes (49F - Cold Holding); Zikki sauce (49F - Cold Holding); boiled eggs (51F - Cold Holding); potato salad (49F - Cold Holding); raw chicken breast (50F - Cold Holding) Stop sale issued.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed wiping cloth used for food contact surfaces front counter was 200ppm. Employee changed bucket now 50 ppm.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken salad no date prepared on Monday 2-2-26. Employee dated all items in coolers during inspection
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table of Waffle iron. Employee moved
Reach-in cooler shelves with rust that has pitted the surface. Front glass cooler.
Wet wiping cloth not stored in sanitizing solution between uses. On top of cutting board at cook line
Aug 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Employee handled soiled equipment or utensils and then handled clean equipment without washing hands. Dishwasher touched dirty dishes did not wash hands and touched clean pitcher.
Stored food not covered. Cooked ham on plate not covered in reach in cooler. Employee covered during inspection
Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at cook line
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Side of the steam table sausage (75F - Hot Holding) Employee put inside reach in cooler. Educated
No paper towels or mechanical hand drying device provided at handwash sink. Front hand wash sink. Employee replaced
Non-pitting surface rust on food-contact equipment. Front reach in cooler with milk
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items Tuna salad, egg salad made on Friday 2-22. Employee put date mark on items.
No copy of latest inspection report available.
Stored food not covered. Country fried steak inside reach in freezer near dry storage not covered. Employee covered
Sep 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler - in bowl above top ham (50F - Cold Holding) Employee moved to below
Spray bottle containing toxic substance not labeled. Spray bottle containing chlorine not labeled at dishwasher. Employee labeled
Stored food not covered. During inspection hot dogs in reach in freezer uncovered. Employee covered
Mar 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Cooked chicken stored in reach in fridge next to hot holding unit. On top of open package of beef. Manager moved.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage gravy in steam table hot holding sausage gravy (123F - Hot Holding); Manager put on stove brought to temp 189
Food-contact surface soiled with food debris, mold-like substance or slime. Sliced soiled Panini press soiled
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.
Spray bottle containing toxic substance not labeled. 3 bottles Bleach and water back of house and front counter. Manager labeled
Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water in glass cooler at service station above milk for customers. Manager moved.
Dec 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 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. Dishwasher brought spiral ham from dishwasher area to reach in freezer with bare hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly at cook line landing on cutting board. Manger cleaned and sanitised area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. deli cooler top cut tomatoes (50F - Cold Holding); cut leafy greens (48F - Cold Holding); feta (49F - Cold Holding); shredded cheese (50F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter holt holding at cook line. Cook put on stove to reheat
Employee washed hands in a sink other than an approved handwash sink. Cook cracked raw shell egg then washed hands in three compartment sink. Educated
Stored food not covered. Eggs made on 12-09 in reach in fridge not covered
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.