Koo's Kitchen
2828 S McCall Road #47, Englewood, FL 34224 · Permanent Food Service · License 1801486
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 1 intermediate, 3 basic (2 repeats)-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 14, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
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 chicken stored over ground pork in the walk in cooler. The operator properly stored the raw foods.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed a non-food grade plastic bag used to cover and in direct contact with cut cabbage.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed an employee rinse off a plastic food container and put away as clean without washing or sanitizing. The operator placed the container with other soiled dishware for later cleaning.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed a container of medicine stored on a flat surface on top of the reach in cooler. The operator discarded the medicine.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed incomplete written procedures for time as public health control.
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed a box of uncooked noodles stored on the floor in the walk in cooler. Observed a bag of onions stored on the floor in the walk in cooler. The operator properly stored the above foods.
Fixed on the spotRepeat violation
Code 33, Garbage and refuse: No waste receptacle installed at handwash sink provided with disposable towels.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed multiple employee personal items stored on a shelf above the reach n cooler on the cook line. The operator properly stored the personal items.
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.