KOOK'N WITH KIM
307 W KENNEDY BLVD, Orlando FL 32810 · 407-683-0815
Last inspected Feb 3, 2026 · 8 visits since July 2023
MAR 24
NOV 24
MAY 25
OCT 25
FEB 26
— STEADY
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Pesticide-emitting strip present in food prep area. Fly strip with flying insects stuck to strip hanging over prep table with foods
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Equipment in poor repair. Gaskets torn to upright cooker next to stove
In-use wet wiping cloth/towel used under cutting board.
Reach-in cooler shelves with rust that has pitted the surface.
Show the remaining 3 findings ▾
Single-service articles not stored inverted or protected from contamination.
Time/temperature control for safety food thawed in an improper manner. Pork chops defrosting at room temperature
Working containers of food removed from original container not identified by common name. Sugar in bucket not labeled
Oct 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. No date marking on any cooked foods
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cabbage 94°/ reheated to 188° rice 124°reheated till 202°
Handwash sink not accessible for employee use at all times. Hand sink blocked by. Pots and pans
Handwash sink used for purposes other than handwashing. Pans and utensils stored in hand sink
No paper towels or mechanical hand drying device provided at handwash sink in kitchen
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Bowl or other container with no handle used to dispense food. Bowl in Mac and cheese
Duct tape used to repair nonfood-contact surface. Tape
Time/temperature control for safety food thawed in an improper manner. Turkey wings stored on floor under shelving to defrost
May 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Pesticide-emitting strip present in food prep area. Fly strip with flying insects stuck to strip hanging over prep table with foods
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 216 shell eggs on shelving in dry storage 85°to 90°; per Kim, on shelf less than an hour- moved to reach in cooler for immediate temp recovery
Handwash sink not accessible for employee use at all times. Only hand sink in kitchen is blocked with numerous large pots
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Bowl or other container with no handle used to dispense food. Red bowl in macaroni in reach in cooler
Equipment in poor repair. Prep table in kitchen - corn repaired with silver frayed duct tape
Hole in or other damage to wall. Wall next to prep table has hole in wall
Light not functioning over cooking equipment
Single-service articles not stored inverted or protected from contamination. To go containers not inverted in kitchen
Jan 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by large pot
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous foods in cooler from previous day not dated
Towel used under cutting board.
Wet mop not stored in a manner to allow the mop to dry.
Nov 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. She'll eggs sitting out at room temperature less than 4 hours, operator moved to reach in cooler for immediate temperature recovery
Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by large pot
No paper towels or mechanical hand drying device provided at handwash sink in kitchen
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous foods in cooler from previous day not dated
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.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. 2 tables in kitchen has soiled blue towels on bottom shelving
Towel used under cutting board.
Wet mop not stored in a manner to allow the mop to dry.
Mar 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 67F on shelf less than 4 hours, manager placed in reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. green beans (112F - Hot Holding); cabbage (112F - Hot Holding); baked chicken (120F - Hot Holding). Less than 4 hours on the line. Manager took to reheat. placed items on time control implemented time control plan.
Bathroom located outside establishment not enclosed with tight-fitting, self-closing doors or constructed to have entrances and exits that ensure the privacy of occupants.
Covered waste receptacle not provided in women's bathroom.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower table in kitchen.
Jul 14, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. Papertowels under cooked chicken and cooked sausage
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over over Mac and cheese
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous food in coolers from previous day not dated
Wet mop not stored in a manner to allow the mop to dry.
towel used under cutting board.
Jul 13, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 6 high priority.
6 High priority3 Intermediate5 Basic
Show 14 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Non-food grade paper/paper towel used as liner for food container. Papertowels under cooked chicken and cooked sausage
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over over Mac and cheese
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 12 lbs cooked macaroni 50°
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 62°; sitting out less than 4 hours, moved to refrigeration for immediate temperature recovery 12 lbs cooked macaroni 50°
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Smothered pork chops 125°; per operator product out of temp less than (1) hour; moved back to heat for immediate temperature recovery Corn beef hash 114°; moved to heat for immediate temperature recovery
Handwash sink not accessible for employee use at all times. Boxes in front of hand sink in kitchen
No paper towels or mechanical hand drying device provided at handwash sink in kitchen
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous food in coolers from previous day not dated
Food being prepared outside. Food cookies in pot with lid, covered by umbrella, advised operator food must be enclosed area.
Stored food not covered.
Time/temperature control for safety food thawed in an improper manner. Whole chickens sitting at room temperature defrosting
Wet mop not stored in a manner to allow the mop to dry.
towel used under cutting board.
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.