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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
KATHY'S KITCHEN INC in WAUCHULA currently holds an InspectFL Health Score of 77 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on September 16, 2026. Across those visits, inspectors documented 12 total violations — 4 critical, 3 major, 5 minor.
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What stands out in this inspection history
The latest inspection on September 16, 2026 shows 12 observation rows: 4 critical, 3 major, and 5 minor.
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What do locals think?
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Would you eat here?
KATHY'S KITCHEN INC has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Warning Issued
- [01B-07-4] Food with mold-like growth. See stop sale. Observed five heads of iceberg lettuce in walk in cooler with mold like growth on it, operator discarded.
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several items, chicken and gravy, cake with icing, baked beans and mashed potatoes in walk in cooler per operator was made yesterday morning and not date marked, operator date marked.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed flats of raw hard shell eggs over containers of margarine in walk in cooler on the shelve, operator moved the margarine.
- [14-09-4] Cutting board has cut marks and is no longer cleanable. Observed grooved cutting on steam table in kitchen.
- [24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed cups in wait staff area with water in between and not air drying properly.
- [03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed flats of raw hard shell eggs out at room temperature with no written plan, printed a copy for operator went over with them.
- [35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gaps at the back door of kitchen.
- [10-12-5] In-use ice scoop stored on soiled surface between uses. Observed two ice scoops in container near ice machine soiled, operator removed to be cleaned and sanitized.
- [08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in walk in cooler, operator moved chicken to bottom shelf.
- [12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack shell eggs in between preparing orders with no hand wash in between or changing gloves, operator spoke to cook and educated on proper handwashing and changing gloves.
- [53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof training for employees S. Sosa and A. Estrada.
- [50-09-4] Current Hotel and Restaurant license not displayed. Owner printed by end of inspection.
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