Sams Country Kitchen Homestead

1320 N Krome Ave, Homestead, FL 33030 · Permanent Food Service · License 2301882

Official report

out of 100

Grade D

Safety score 61 of 100

Latest visit: Sep 15, 2026 (8 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 21 other violations

How the score was calculated

Starting score100
Violations at the Sep 15 routine inspection
4 high priority (no follow-up needed), 5 intermediate (1 fixed on the spot, 1 repeat), 13 basic (5 repeats); basic violations cost 12 at most
-39
Safety score61

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

Inspection history

1 inspection · 1 visit

Sep152026

Routine inspection

22 violations found

First visitSep 15, 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.
22 violations found:
- 4 High priority
- 5 Intermediate
- 13 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed container of uncover diced tomatoes stored under cracked shell eggs at flat top reach in cooler across cook line.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Observed crab salad, tuna salad, pico de gallo at reach in cooler across cook line with date mark exceeded more than 7 days.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Manager coached employees on handwashing procedures.
  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Manager coached employee on washing hands.
Intermediate5
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed waffle toasters heavy soiled with black substance.
  Repeat violation
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Observed handwash sink at front counter with a water temperature of 82°F for 4 minutes. Operator fixed water at time of inspection. Water temperature 90°F.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed handwashing sink near the triple sink blocked by black rack.
  Handwash sink used for purposes other than handwashing.
  Observed handwash sink at front counter used to wet towel. Also observed observed handwashing sink near the triple sink used to store black sponge.
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Basic13
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Observed unwashed belt peppers and tomatoes over cooked potatoes and cooked bacon at walk in cooler. Manager fixed products properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Observed employee drinking water at cook line. Manager coached employee.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Employee put on beard guard at time of inspection.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
  Observed spatulas above the triple sink torn.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed at front counter near coffee machine. Also observed in the kitchen. Coach manager.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed interior of handwash sink near the triple sink soiled with dirt. Also observed gaskets at reach in freezer soiled with food debris.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Observed clean metal containers not stored inverted at shelves near the handwash sink.
  Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
  Observed clean metal containers exposed to splash at shelves near the handwash sink in the kitchen.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed a box of single service foam cups stored directly on the floor at front counter next to drinks reach in cooler.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed water leaking from faucet at handwash sink in the front counter.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed some walls in the kitchen soiled with old food debris. Also observed wall soiled with dust in the kitchen.
  Repeat violation
  Floor soiled/has accumulation of debris.
  Observed floor soiled in the kitchen.
  Repeat violation
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.