SAMS COUNTRY KITCHEN HOMESTEAD

Name: SAMS COUNTRY KITCHEN HOMESTEAD
Address: 1320 N KROME AVE, HOMESTEAD, FL, 33030, US
Rating: 0

1320 N KROME AVE, HOMESTEAD, FL 33030

License #2301882

🍽️ American ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 15, 2026 · 22 findings · 4 critical

Routine - Food

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Quick take

SAMS COUNTRY KITCHEN HOMESTEAD in HOMESTEAD currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 15, 2026. Across those visits, inspectors documented 132 total violations — 20 critical, 16 major, 96 minor.

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Record snapshot

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The latest inspection on September 15, 2026 shows 22 observation rows: 4 critical, 5 major, and 13 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

132

Coverage note

Inspector notes linked where available

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SAMS COUNTRY KITCHEN HOMESTEAD has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed some walls in the kitchen soiled with old food debris. Also observed wall soiled with dust in the kitchen.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean metal containers not stored inverted at shelves near the handwash sink.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee drinking water at cook line. Manager coached employee.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of handwash sink near the triple sink soiled with dirt. Also observed gaskets at reach in freezer soiled with food debris.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed container of uncover diced tomatoes stored under cracked shell eggs at flat top reach in cooler across cook line.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter near coffee machine. Also observed in the kitchen. Coach manager.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed crab salad, tuna salad, pico de gallo at reach in cooler across cook line with date mark exceeded more than 7 days.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Manager coached employees on handwashing procedures.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwash sink at front counter with a water temperature of 82F for 4 minutes. Operator fixed water at time of inspection. Water temperature 90F.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwash sink at front counter used to wet towel. Also observed observed handwashing sink near the triple sink used to store black sponge.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Manager coached employee on washing hands.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee put on beard guard at time of inspection.
[14-12-4] Utensils in poor condition. Observed spatulas above the triple sink torn.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed waffle toasters heavy soiled with black substance.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean metal containers exposed to splash at shelves near the handwash sink in the kitchen.
[25-05-4] Single-service articles improperly stored. Observed a box of single service foam cups stored directly on the floor at front counter next to drinks reach in cooler.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at handwash sink in the front counter.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwashing sink near the triple sink blocked by black rack.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor soiled in the kitchen.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed belt peppers and tomatoes over cooked potatoes and cooked bacon at walk in cooler. Manager fixed products properly.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[55-01-5] Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.

Disposition: Met Inspection Standards
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed water leaking at faucets in some handwash sink in the kitchen.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed soiled exterior.
[36-36-4] Ceiling tile missing. Observed ceiling tile missing near waiter station.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling/ vents throughout the kitchen with accumulated dust. Also observed ceiling vents near waiter station soiled with dust.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal bag stored on top of boxes of single-service items near ice bin. Manager removed bag.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed back door exit with gap.
[36-73-4] Floor soiled/has accumulation of debris. Observed Walk in cooler floor soiled.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with old food debris.
[40-01-4] No suitable facilities provided to store employee clothing and other possessions. Observed employee open water bottle and pink cup stored next to waiter station. Coach manager.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in coolers soiled. Observed exterior of equipment soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in coolers and freezers.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grits (116F - Hot Holding); gravy (108F - Hot Holding)at steam table. As per manager for less than 2 hours. Chef placed on flat top to be reheated. Final reading grits (188F - reheating); gravy (176F - reheating ).
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in cooler across steam table soiled with food debris.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed soiled exterior.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed multiple handles soiled.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed outside of restroom; unsecured tanks. Operator wrapped with chain.
[36-36-4] Ceiling tile missing. Observed above waiter station.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed bags stored on boxes if single service items. Operator removed items.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed back door exit with gap.
[36-22-4] Floor area(s) covered with standing water. Observed in warewash area.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed on oven door.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in coolers soiled. Observed exterior of equipment soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in coolers and freezers.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed on prep table above to go items.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[12A-14-4] Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee sneeze and continue with service. Inspector stepped in and coached employee on proper handwashing techniques. Employee washed hands at hand sink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed smoked salmon stored above chicken salad and lettuce in cooler across fryer. Operator segregated during inspection.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef patty over raw swai filets. Operator segregated for proper storage.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed tuna salad with date mark of 9/9. Operator voluntarily discarded.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed eggs not in use on counter; less than 30 minutes. Employee placed in cooler.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed tuna salad with date mark of 9/9. Operator voluntarily discarded.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed under heat lamp: potato cooked (90F - Hot Holding). As per operator, less than 1 hour. Chef placed on flat top to be reheated.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed knife magnet soiled.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed poached eggs on menu with no indication.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on knife magnet. Observed on dry food racks.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed spoon stored not inverted by the steam table.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed white cutting board at the front line.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.observed both employees at the front line drinking from unenclosed beverage container in a food preparation. Manager told them to removed the beverages.
[12B-01-4] Employee drinking while preparing food. Observed at the cook line.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee drinking from open container in preparation area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a small speaker stored in preparation table. Also observed 2 cell phones stored in preparation area at the front line.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while preparing food. Employee removed it.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler/freezer door gaskets soiled at the front line.
[25-05-4] Single-service articles improperly stored. Observed to go containers stored on the floor. Manager stored them at least six inches off the floor.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed in preparation table.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee grabbed his cell phone from the preparation table and also removed his watch and then engaged in food preparation without washing hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (57 F - Cold Holding) on top of ice at the cook line. As per manager at 8:00 am. Manager placed the pooled eggs container inside the ice to bring the temperature down.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed 3carbon dioxide tanks by the crack door.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bucket with forks not inverted next to the dishwasher machine. Employee inverted them.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 2 employees with no hair restraint while engaging in food preparation.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at the back door .
[36-12-4] Floors not constructed to be easily cleanable. Observed throughout the kitchen area.
[36-11-4] Floors not maintained smooth and durable.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed 2 tongs stored on the oven door handle. Employee placed them on the 3 compartment sink.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at both hand wash sink located at the kitchen and front counter.
[33-16-4] Open dumpster lid. Operator closed it.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler soiled with food debris at the bottom.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at the 3 compartment sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed flour inside plastic container not labeled. Employee placed a label.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked beef inside the walk in cooler date marked on 10/22/23. Operator discarded the food.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pooled eggs (47 F - Cold Holding) at the reach in cooler. As per employee it was placed at 8:00 AM. Employee discarded it. Observed beef date marked on 10/22/23 inside the walk in cooler. Employee discarded it.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (47 F - Cold Holding) at the reach in cooler. As per employee it was placed at 8:00 AM. Employee discarded it.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Operator printed out the form and displayed it.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine provided.Operator provided it.
[11-26-1] 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. Operator printed the form and employees signed it.