Kc Franchising LLC
7637 Turkey Lake, Orlando, FL 32819 · Permanent Food Service · License 5813312
What drove the grade
Clam/mussel/oyster tags not marked with last date served.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection4 intermediate (3 fixed on the spot, 1 repeat), 10 basic (2 repeats)-22
- Safety score78
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 visitOct 6, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Some not marked with last date
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At handwashing sink near cooks line , operator refilled paper towel dispenser
Fixed on the spotRepeat violation
No soap provided at handwash sink.
At handwashing sink near cooks line, operator provided soap
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing yellow toxic substance not labeled.
By bar area , operator discarded
Fixed on the spot
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Container of salt not labeled underneath prep table
Code 08, Food protection and cross-contamination: Stored food not covered.
Cooked crab legs in reach in freezer not covered , operator covered snow crabs in reach in freezer
Fixed on the spot
Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed broccoli over ready to eat crab legs in reach in cooler on cooks line
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils in 84°F
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl in container of salt
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
On cooks line
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-gaskets of reach in coolers -exterior of fryers -exterior of reach in coolers throughout kitchen
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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
- 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.