K&K Bakery
13665 Tamiami Trl, North Port, FL 34287 · Permanent Food Service · License 6804939
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection2 high priority (1 fixed on the spot, 1 repeat), 6 intermediate (3 fixed on the spot, 1 repeat), 2 basic-29
- Administrative complaint on Aug 10, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score51
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 visitOct 14, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
Observed the operator has an employee food handler class scheduled.
More time given
Required employee training expired for all employees.
Observed the operator has an employee food handler class scheduled.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in the single door cooler behind the cafe side counter near the entrance to the kitchen.
Observed ice buildup in the single door cooler behind the cafe side counter near the entrance to the kitchen.
More time given
- First visitAug 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 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 identified in the written procedure as a food held using time as a public health control has no time marking.
Observed cooked farmers cheese vatrushka, cooked chicken bake, cooked chicken pie, cooked cabbage roll, cooked potato roll, and cooked quiche held at room temperature in the bakery display case. The operator stated the foods had been held for approximately 2 hours.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken stored over dough in the 2-door reach in cooler on the bakery side. Observed raw ground beef stored over cooked deli ham in the cafe side reach in cooler. The operator properly stored the raw foods.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate6
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 beef stew prepared on site and held for more than 24 hours with no date mark. The operator date marked the stew.
Fixed on the spot
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed cooked farmers cheese vatrushka, cooked chicken bake, cooked chicken pie, cooked cabbage roll, cooked potato roll, and cooked quiche held at room temperature in the bakery display case. The operator stated the above foods are held under time as public health control and are discarded at 4 hours. The operator was emailed written procedures.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use
Observed the chlorine test kit expired 6/1/2025.
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ A certified food manager arrived during the inspection.
Fixed on the spotRepeat 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.
Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed a box of apples stored on the floor in the bakery kitchen. The operator properly stored the box of apples.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in the single door cooler behind the cafe side counter near the entrance to the kitchen.
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.