Kess Kitchen African Cuisine
7534 Beach Blvd Bay 1, Jacksonville, FL 32216 · Permanent Food Service · License 2616324
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection5 high priority (2 fixed by the Oct 1 follow-up, 3 fixed on the spot), 2 intermediate (1 fixed on the spot), 10 basic (1 repeat)-31
- Safety score69
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 visitOct 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 30, 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 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
120f fish, chicken, beef, goat 114f turn over, all in warner, explained 4 hrs procedure, they reheated them in microwave to 165f
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature.
Raw ground beef in bowl on top of bag with beef loin, walk in cooler
Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee ate something and continued preparing food for customer, explained to her and she washed hands
Fixed on the spot
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee washing dishes then took clean dishes from sanitizer without washing hands, explained to her and she washed hands
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
One fly by back prep
Intermediate2
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Emailed one
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
For quat sanitizer
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Red powder in bulk container in back storage, employee stated it's spice
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed produce on shelf above sauces in walk in cooler
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on shelf above customer food in walk in cooler
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl in salsa
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters with old grease build up, old food build up inside cooler used for table only
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Bowls for food on storage shelf, operator inverted them
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
To go trays on top storage shelf, employee inverted them
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floor with old build up in walk in cooler
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
In mop bucket with water
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Emailed one
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.