Kathy's Kitchen INC
1341 Hwy 17 S, Wauchula, FL 33873 · Permanent Food Service · License 3500218
What drove the grade
Food with mold-like growth.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection4 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 5 basic-24
- Safety score76
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 visitSep 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
See stop sale. Observed five heads of iceberg lettuce in walk in cooler with mold like growth on it, operator discarded.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed flats of raw hard shell eggs over containers of margarine in walk in cooler on the shelve, operator moved the margarine.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken over raw beef in walk in cooler, operator moved chicken to bottom shelf.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed cook crack shell eggs in between preparing orders with no hand wash in between or changing gloves, operator spoke to cook and educated on proper handwashing and changing gloves.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed several items, chicken & gravy, cake with icing, baked beans and mashed potatoes in walk in cooler per operator was made yesterday morning and not date marked, operator date marked.
Fixed on the spot
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 flats of raw hard shell eggs out at room temperature with no written plan, printed a copy for operator went over with them.
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no proof training for employees S. Sosa and A. Estrada.
Basic5
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Observed two ice scoops in container near ice machine soiled, operator removed to be cleaned and sanitized.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed grooved cutting on steam table in kitchen.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed cups in wait staff area with water in between and not air drying properly.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed gaps at the back door of kitchen.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Owner printed by end of inspection.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.