Kings Roadhouse Bar & Grill INC

2200 Kings Hwy Unit 3N, Port Charlotte, FL 33980 · Permanent Food Service · License 1801899

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 16 routine inspection
1 high priority (fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 7 basic (2 repeats)
-22
Safety score78

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct162026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitOct 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  More time given
Official report, on the Florida DBPR website
First visitOct 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 1 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed multiple food items over 41°F. Make Table: Pico de gallo (67°F - Cold Holding); Pork (59°F - Cold Holding). Make Table: Hard boiled eggs (54°F - Cold Holding); Garlic oil (54°F - Cold Holding). Operator placed all food items on ice baths.
  Fixed on the spotRepeat violation
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed residue buildup on the can opener blade at prep table. Operator cleaned and sanitized the blade.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
  Observed photo copy of SafeStaff foodhandler training certificate. Angel M. Chandler A.
  Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed expired SafeStaff foodhandler training certificate. Marissa D. 02/01/23.
Basic7
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed flour container not labeled at container next to Deep Fryer. Operator labeled the food item.
  Fixed on the spot
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen packaging.
  Observed fish in reduced oxygen packaging at Make Table. Operator removed the fish from reduced oxygen packaging.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  Observed ice scoop in soiled container on the side of ice machine. Operator cleaned the container.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed mini-bowl in container of pico at Make Table. Operator removed the bowl from the food item.
  Fixed on the spotRepeat violation
  Equipment in poor repair.
  Observed both Make Table in poor repair due to the temperatures of multiple food items above 43°F.
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Observed interior of door handle soiled at exterior of Walk in Cooler.
  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 employee using their mobile phone in the prep area handling raw chicken.
Official report, on the Florida DBPR website

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.