Kitchen Grill
2838 NE 8 St, Homestead, FL 33033 · Permanent Food Service · License 2333558
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 7 routine inspection1 high priority (fixed on the spot, 1 repeat), 2 intermediate, 3 basic (1 repeat)-15
- Safety score85
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 visitJul 7, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat 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 cut tomatoes (46°F - Cold Holding); cut lettuce (46°F - Cold Holding) at from counter, as per operator less than 2 hours, operator moved to walk in cooler for rapid chill.
Fixed on the spotRepeat violation
Intermediate2
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 cooked black beans prepared onsite and held more than 24 hours not date marked on shelves at walk in cooler.
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.
Basic3
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed rusted shelves at walk in cooler.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed dust accumulated around ceiling vents at preparation area.
Repeat violation
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Observed lights not proper shield by dishwashing area.
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.