Question 1

How many health inspections has FRESH KITCHEN had?

Accepted Answer

FRESH KITCHEN has had 5 inspections according to Florida DBPR records.

Question 2

Has FRESH KITCHEN ever been shut down?

Accepted Answer

No, FRESH KITCHEN has no emergency closures on record.

Question 3

What are the most common violations at FRESH KITCHEN?

Accepted Answer

The most frequently cited violations at FRESH KITCHEN are: Toxic substance control, Approved food source, Premises clean.

Question 4

What does Florida violation V21 (Time as control) mean?

Accepted Answer

TIME ABUSE: When time is used as a public health control (instead of temperature), food is allowed to remain in the temperature danger zone for a limited period. Without proper written procedures, documentation, and disposal protocols, food may be served after unsafe time periods. Bacteria reach dangerous levels after 4 hours at room temperature — causing Staphylococcal intoxication, Salmonellosis, and C. perfringens illness. If using time as a control: develop written procedures, mark food with discard time (4 hours from removal, or 6 hours if starting at 41°F and not exceeding 70°F), monitor and document. Food must be discarded at marked time — no exceptions. Staff must be trained on procedures. Time as control is NOT appropriate for all foods.

Question 5

What does Florida violation V24 (Toxic substance control) mean?

Accepted Answer

TOXIC EXPOSURE: Improper identification, storage, or use of toxic substances creates immediate risk of chemical contamination. Unmarked spray bottles cause accidental food contamination. Improper pesticide application contaminates food preparation surfaces. Chemical fumes in food areas are absorbed by uncovered food. Employee exposure risks chemical burns and respiratory injury. All toxic substances must be: clearly and accurately labeled, stored in designated areas away from food, used only according to manufacturer instructions, applied only by certified personnel (pesticides). Never transfer chemicals to unlabeled containers. Keep chemicals in locked storage when not in active use. Maintain chemical inventory and SDS files.

FRESH KITCHEN

Inspection History (5)

High Priority Violations

High Priority Violations

High Priority Violations

Basic Violations

High Priority Violations

Basic Violations

How Does This Facility Compare?

Frequently Asked Questions

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