Kay's Island Grill
18587 NW 27 Ave, Miami Gardens, FL 33056 · Permanent Food Service · License 2336444
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 Sep 16 routine inspection2 high priority, 5 intermediate (2 repeats), 7 basic (1 repeat)-37
- Complaint after follow-up on Sep 17Counts in full until a follow-up finds the problems fixed-20
- Safety score43
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 visitSep 17, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
9 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
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 potato salad and oxtails prepped more than 24 hours with no date label.
More time given
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
More time given
Basic7
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler in the kitchen.
More time given
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
At the time of the callback inspection observed 1 dead roach on the floor in the hallway, 3 dead roaches on the floor by the paint bucket, 2 dead roaches on the floor next to reach in cooler in the kitchen, 4 dead roaches on the wall next to reach in cooler in the kitchen, 1 dead roach on the floor next to stove, 2 dead roaches on the light shield and 2 dead roaches on the floor next to kitchen 1 door reach in cooler.
Administrative complaint
Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
More time given
Floor tiles missing and/or in disrepair.
More time given
Wall soiled with accumulated grease, food debris, and/or dust.
More time given
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
More time given
- First visitSep 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed chicken breast (52°F - Cold Holding); cooked pasta (52°F - Cold Holding) stored in the reach in cooler, as per operator door opens and closes so much.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed junjun rice (122°F - Hot Holding) stored on top of the stove for less than 2 hours ago, as per operator. Advised operator to reheat item.
Intermediate5
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 potato salad prepped more than 24 hours with no date label.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed front counter handwashing sink with a container of piklize and ice.
No paper towels or mechanical hand drying device provided at handwash sink.
Front counter.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Observed Kerlyn with no manager certification.
Repeat violation
No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed employees named Alica hired for 2 years, Marietta hired 1 year ago with no employee training.
Repeat violation
Basic7
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed exterior of fryers heavily accumulated with grease.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler in the kitchen.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed 1 dead roach in a metal pot where clean plates are stored, 1 dead roach on the floor next to reach in freezer in kitchen, 3 dead roaches on the floor in the hallway and 1 dead roach on the floor under 3 compartment sink.
Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
Throughout the kitchen and storage.
Floor tiles missing and/or in disrepair.
Throughout the kitchen.
Wall soiled with accumulated grease, food debris, and/or dust.
Throughout the establishment.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Repeat violation
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.