Kiki' Cuisine
2755 President Barack Obama Hwy, Riviera Beach, FL 33404 · Permanent Food Service · License 6021311
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 30 routine inspection2 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 2 basic-12
- Safety score88
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 30, 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 priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
raw chicken (70°F - Cold Holding)in the water at three compartment sink; as per operator placed in water to thaw out. Food pit of temperature fir approximately 1 hour; food placed in reach in cooler;
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw turkey bag over drinks in freezer at cook line; stored properly
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink by three compartment not accessible for employee use at all times- blocked by food cart; cart removed
Fixed on the spot
Handwash sink by three compartment sink used for purposes other than handwashing- to store cup; removed
Fixed on the spot
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Thawing raw fish and chicken at room temperature on the three compartment sink; advised to move foods inside the cooler or under cold running water;
Code 08, Food protection and cross-contamination: Food stored on floor- case of peppers at cook line; stored properly
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.