Ken and Barb's
2000 Oyster Creek Drive, Englewood, FL 34224 · Permanent Food Service · License 1802006
What drove the grade
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection5 high priority (4 fixed on the spot), 4 intermediate (1 repeat), 8 basic (2 repeats)-41
- Safety score59
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
More time given
Intermediate1
Code 16, Dishwashing facilities and test kits: Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use.
More time given
Basic3
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
More time given
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
More time given
Code 51, Other sanitary and safe operation: Carbon dioxide tank not adequately secured behind the outside bar.
More time given
- First visitSep 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed egg salad (48°F - Cold Holding); tuna salad (48°F - Cold Holding); cooked chicken (51°F - Cold Holding); cheese (48°F - Cold Holding); deli ham (48°F - Cold Holding) in the reach in cooler at the end of the server expo line nearest the hand sink. The operator stated the potentially hazardous foods had been held overnight. The operator discarded the above foods.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed egg salad (48°F - Cold Holding); tuna salad (48°F - Cold Holding); cooked chicken (51°F - Cold Holding); cheese (48°F - Cold Holding); deli ham (48°F - Cold Holding) in the reach in cooler at the end of the server expo line nearest the hand sink. The operator stated the potentially hazardous foods had been held overnight. The operator discarded the above foods.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw philly meat stored over raw whole pork tenderloin in the walk in cooler. The operator properly stored the raw foods.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed missing vacuum breakers at hose bibbs with hoses connected outside.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed a chemical spray cleaner stored hanging near wrapped straws behind the inside bar. The operator properly stored the spray bottle.
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Observed cooked meat sauce thawing in the prep kitchen reach in cooler not properly date marked with the date when removed from the freezer.
Code 16, Dishwashing facilities and test kits: Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use.
Observed the chlorine test kit expired 9/1/2025.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed ice dumped in the hand sink on the cook line.
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed unlabeled spray bottles containing a blue liquid.
Basic8
Code 12, Handwashing and hygienic practices: Employee beverage containers in a cold holding unit with food to be served to customers in the reach in cooler in the prep area.
The operator properly stored the beverages.
Fixed on the spot
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
Observed a wiping cloth used to line a container and in direct contact with sliced cheese in a reach in cooler on the cook line. The operator removed the wiping cloth.
Fixed on the spot
Wiping cloth sanitizing solution stored on the floor on the cook line.
The operator properly stored the sanitizer bucket.
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Observed to go containers not stored 6 inches off the floor in the outside storage shed.
Code 31, Handwash sinks and supplies: No handwashing signs provided at a hand sink used by food employees in both the men's and women's restrooms.
Observed no employee handwashing sign for the hand sink in the prep kitchen.
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Observed no covered receptacle in the women's restroom accessible stall.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed license displayed expired 12/1/2024.
Repeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide tank not adequately secured behind the outside bar.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.