SOUTHERN KITCHEN

Name: SOUTHERN KITCHEN
Address: 801 US HWY 1, LAKE PARK, FL, 33403, US
Rating: 96.3

801 US HWY 1, LAKE PARK, FL 33403

License #6020145

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

96.3 Grade A / 100

Excellent Health Score

How is this score calculated? →

Quick take

SOUTHERN KITCHEN in LAKE PARK currently holds an InspectFL Health Score of 96.3 out of 100 — an A grade for consistent compliance with state food-safety standards. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 3, 2026. Across those visits, inspectors documented 5 total violations — 3 critical, 2 major.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Inspection Completed - No Further Action
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee working with raw shell eggs washed hands in less than 10 seconds and put gloves on to work with foods; manager educated and employee washed hands;
[03F-08-5] Time/temperature control for safety food held using a 6-hour time control plan is not monitored to ensure the temperature is not greater than 70 degrees Fahrenheit. Egg washes at cook line on 6 hour plan but not monitored for 70:F; advised to move to 4 hours or monitor temperature;

Community reaction

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Community pulse