Chicken and Waffles at Kinfolk and More
7319 Indrio Rd Ste 5, Fort Pierce, FL 34951 · Permanent Food Service · License 6605121
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection6 high priority (3 fixed by the Sep 9 follow-up, 3 fixed on the spot), 6 intermediate (1 repeat), 9 basic (3 repeats); intermediate violations cost 18 at most-48
- Safety score52
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 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic3
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
More time given
Code 33, Garbage and refuse: Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
More time given
- First visitAug 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked yellow rice from 8/30/26 not cooled to 41°F found at 58°F. Operator discarded.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Raw pork chops @47°F thawed yesterday cook stated poured blood off pork chops and added water to product. Food product placed in freezer to rapid chill
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Cooked rice temperature at 50°F. Cook stated made 8-30-26 so does lid. Removed and thrown in trash
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Cook double gloved removed top layer but did not wash hands in between applying new gloves. Employee trained on proper gloves and handwashing techniques
Code 28, Sewage and wastewater disposal: Evidence of mop/cleaning wastewater dumped onto ground.
Mop sink broken.
Grease interceptor/trap overflowing onto floor/ground.
Grease thrown in trees
Intermediate6
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
3/6 employees on site during inspection
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board on reach in cooler prep table
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times at the bakery no water access.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Back of kitchen near back door.
Repeat violation
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 3 employees have training the 3 in kitchen no training.
Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Bakery chef expired
Basic9
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
White styrofoam cup used to scoop flour
Equipment in poor repair.
Gaskets on multiple fridges and coolers dirty and need replacement
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
White chest reach in cooler
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Cook line
Repeat violation
Code 33, Garbage and refuse: Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Located in grass on the side of the building
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Grease and food buildup
Repeat violation
Ceiling/ceiling tile shows damage or is in disrepair.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.