KINANM CARIBBEAN CUISINE
612 N MILITARY TRAIL, West Palm Beach FL 33415
Last inspected Nov 15, 2024 · 7 visits since July 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JUL 23
DEC 23
APR 24
NOV 24
≈ ERRATIC
4 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2023
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $175
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024025617 | Apr 11, 2024 | Nov 5, 2024 | $175 |
Inspection history
7 visits, newest first
Nov 15, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority4 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
Establishment operating without septic system approval. Operator unable to provide Department of Health Septic System Certificate
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Email poster
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Email poster
Handwash sink used for purposes other than handwashing. At Front Counter; Large box stored on handwashing sink Operator removed
Show the remaining 1 finding ▾
Well water testing report/documentation is not available upon request. Operator provided testing report from Everglades Laboratory, report not complete. No complete well testing report or Department of Health Certificate available.
Nov 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority5 Intermediate0 Basic
Show 10 findings ▾
Establishment operating without septic system approval. Operator unable to provide Department of Health Septic System Certificate
Nonfood-grade containers used for food storage - direct contact with food. At Reach-in Freezer; Peeled potatoes in garbage bags Advised operator who removed
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Reach-in Freezer; Raw portioned chicken stored directly above raw pork Advised operator who fixed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Counter in Kitchen; cooked onions (65F - Cold Holding); cut cabbage (64F - Cold Holding); cooked rice and beans (60F - Cold Holding); macaroni salad (56F - Cold Holding) Per operator not prepared or portioned today Per operator held on counter for less than an hour. Operator moved to cooler.
Toxic substance/chemical improperly stored. At Dry Storage; Chemicals in spray bottles stored above cornstarch and container with flour. Advised operator who removed
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Email poster
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Email poster
Handwash sink used for purposes other than handwashing. At Front Counter; Large box stored on handwashing sink Operator removed
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In Reach in Cooler; A variety of food prepared more than 24 hours not date marked Advised operator
Well water testing report/documentation is not available upon request. Operator provided testing report from Everglades Laboratory, report not complete. No complete well testing report or Department of Health Certificate available.
Apr 11, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Establishment operating without septic system approval. Operator unable to provide Department Of Health septic system certificate.
Well water testing report/documentation is not available upon request. Operator stated no well water testing report or Department Of Health well certificate available.
Apr 4, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Establishment operating without septic system approval. Operator unable to provide Department Of Health septic system certificate.
Well water testing report/documentation is not available upon request. Operator stated no well water testing report or Department Of Health well certificate available.
Apr 3, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 9 high priority.
9 High priority3 Intermediate0 Basic
Show 12 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. Employee handled dirty pots at triple sink and then began preparing food on cook line without washing hands. Advised operator to educate employee on proper hand washing. Employee washed hands and changed gloves.
Establishment operating without septic system approval. Operator unable to provide Department Of Health septic system certificate.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; opened bag of raw shrimp stored over opened bag of ready to eat vegetables. Operator moved shrimp to lower shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw fish stored over ready to eat cut cabbage. Operator moved raw fish to bottom shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At steam table; rice and beans (115F - Hot Holding); white rice (92F - Hot Holding); cooked pasta (97F - Hot Holding). Operator stated food being held more than 4 hours. See stop sale.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At cook line cut cabbage (80F - Ambient Cooling 1:36pm/70F - Ambient Cooling 2:18pm). Operator stated cabbage was cut at 10am, did not reach 41 within 4 hours. See stop sale
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At cook line cut cabbage (80F - Ambient Cooling 1:36pm/70F - Ambient Cooling 2:18pm). Operator stated cabbage was cut at 10am, did not reach 41F within 4 hours. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook top; house made sauce with chicken (123F - Hot Holding; cooked black rice (128F - Hot Holding). Operator stated items prepared 2.5 hours prior, held on stove top until served, began applying heat to reheat to 165F. At steam table; rice and beans (115F - Hot Holding); white rice (92F - Hot Holding); cooked pasta (97F - Hot Holding). Operator stated food being held more than 4 hours. See stop sale.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm). Operator diluted sanitizer bucket with water to 100ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line; cooked turkey (95F - Cooling 1:33pm/92F - Cooling 2:17pm); fried plantains (98F - Cooling 1:34pm/95F - Cooling 2:18pm); Operator stated cooling for 15 minutes. At this rate, food will not reach 70F within 2 hours. Advised operator to refrigerate food to fascilitate faster cooling.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided employee reporting agreement. Operator informed employee during inspection. Employee signed agreement.
Well water testing report/documentation is not available upon request. Operator stated no well water testing report or Department Of Health well certificate available.
Dec 18, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. 8 whole chickens with feet's and neck intact ( 2 in each thank you to go bags ). Asked operator for invoice. No invoice provided.Operator said she bought it from the farm. No invoice. Provided
Nonfood-grade bags used in direct contact with food. To go thank you gas used to store whole chickens. No liner used
Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2023
Stop Sale issued due to food originating from an unapproved source. 8 whole chickens with feet's and neck intact ( 2 in each thank you to go bags ). Asked operator for invoice. No invoice provided.Operator said she bought it from the farm. No invoice. Provided
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one.
Handwash sink not accessible for employee use at all times. Front counter hand sink blocked by large plastic container full of decoration stuff. Water bottle stored in kitchen hand sink. Employee removed the container and water bottle
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex restroom in the dining room.
Bowl or other container with no handle used to dispense food. Round plastic container used to scoop salt.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On clean dishes storage shelf.
Employee with no hair restraint while engaging in food preparation. Employee preparing food without any hair restraint for loose head hair.
Food stored on floor. Case of water bottles stored on floor in the kitchen.
Outer openings not protected with self-closing doors. Back door
Single-service articles not stored inverted or protected from contamination. To go foam clam shell containers and aluminum pans on shelf in the kitchen.
Stored food not covered. Baking powder container
Working containers of food removed from original container not identified by common name. Flour container
Jul 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate1 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. Cooking chicken cover with garbage bags. Employee moved bags.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...coleslaw 54° at prep table being held less than 4 hours. Employee discarded food and replace new food with time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.... Hot holding cooked to serve plantains 89° at cook line being held less than 4 hours. Employee time marked.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink, operator provided.
No soap provided at handwash sink... operator provided.
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.
Stored food not covered...ground meat at reach in freezer, employee 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.