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Kay's Real Pit Bar-B-Que

Kay's Real Pit Bar-B-Que
1552 W King St
Cocoa, FL 32926
(321)636-6730

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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3 Food Service Inspections Since July 1, 2014
Inspection For: KAY'S REAL PIT BAR-BQ
License Number: 1501772
License ID: 2133500
Inspection Visit ID: 5385512
Inspection Date: Tuesday, December 30, 2014
Inspection Number: 2442344
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of High Priority Violations: 1
Number of Intermediate Violations: 3
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
36-41-4 Basic.Fan cover in walk-in cooler has accumulation of dust/debris. Both units.
23-07-4 Basic.Gaskets with slimy/mold-like build-up. 3 door unit where food is picked up by servers.
14-47-4 Basic.Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bread shelf rust pitted.
41-27-4 High Priority.Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wait station chlorine greater than 200 ppm, remade 50 ppm. **Corrected On-Site**
22-22-4 Intermediate.Encrusted material on can opener blade. **. Repeat Violation**
53A-05-5 Intermediate.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/hr/food-lodging/managercertification. Html.
31B-05-4 Intermediate.Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dry storage by ice machine. **Corrected On-Site**

Inspection For: KAY'S REAL PIT BAR-BQ
License Number: 1501772
License ID: 2133500
Inspection Visit ID: 5385332
Inspection Date: Friday, October 03, 2014
Inspection Number: 2394721
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Admin. complaint recommended
Total Number of Violations: 4
Number of High Priority Violations: 2
Number of Intermediate Violations: 1
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
13-04-4 Basic.Employee with no beard guard/restraint while engaging in food preparation. **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Admin Complaint** 10/3/14 2 door upright pooled eggs 49° ambient eggs 49° cooked potatoes 55° cooked sausage 51° diced ham 50° liquid eggs 50° pancake batter from yesterday 51° operator discarded.
01B-26-4 High Priority.Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. See temps below. **Warning**10/3/14 2 door upright pooled eggs 49° ambient eggs 49° cooked potatoes 55° cooked sausage 51° diced ham 50° liquid eggs 50° pancake batter from yesterday 51° operator discarded.
14-74-4 Intermediate.Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Admin Complaint** **. Repeat Violation** 10/3/14 2 door upright pooled eggs 49° ambient eggs 49° cooked potatoes 55° cooked sausage 51° diced ham 50°

Inspection For: KAY'S REAL PIT BAR-BQ
License Number: 1501772
License ID: 2133500
Inspection Visit ID: 5278737
Inspection Date: Monday, August 04, 2014
Inspection Number: 2394721
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Administrative complaint recommended - Existence of critical violations found in an initial inspection require administrative action to ensure compliance.
Total Number of Violations: 13
Number of High Priority Violations: 4
Number of Intermediate Violations: 5
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
13-04-4 Basic.Employee with no beard guard/restraint while engaging in food preparation. **Warning**
10-07-4 Basic.In-use utensil stored in standing water less than 135 degrees Fahrenheit. 98° **Corrected On-Site** **Warning**
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
21-03-4 Basic.Wet wiping cloths stored in detergent and sanitizer mixed together. Server station. **Corrected On-Site** **Warning**
12A-17-4 High Priority.Employee rubbed hands together for less than 10-15 seconds while washing hands. **Warning**
12A-19-4 High Priority.Employee washed hands with cold water. **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Admin Complaint**
01B-26-4 High Priority.Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. See temps below. **Warning**
14-74-4 Intermediate.Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Admin Complaint** **. Repeat Violation**
22-22-4 Intermediate.Encrusted material on can opener blade. **Warning**
53A-03-5 Intermediate.Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www. Myfloridalicense. Com/dbpr/hr/food-lodging/managercertification. Html. **Warning**
16-34-4 Intermediate.No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: KAY'S REAL PIT BAR-BQ
License Number: 1501772
License ID: 2133500
Inspection Visit ID: 5232116
Inspection Date: Friday, May 02, 2014
Inspection Number: 2300734
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 5
Number of High Priority Violations: 0
Number of Intermediate Violations: 3
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
36-39-4 Basic.Attached equipment soiled with accumulated grease. Cook line equipment.
36-27-4 Basic.Wall soiled with accumulated food debris. Mild build up throughout.
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Callback- employees that are lacking certificates are under 60 days.
14-77-4 Intermediate.Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Wait station reach in cooler. Callback- reach in cooler is not repaired. However, no potentially hazardous items are stored in unit.
22-18-4 Intermediate.Soil residue in food storage containers. Container storing whipped cream cans in walk in heavily soiled. And dry storage bulk good buckets.

Inspection For: KAY'S REAL PIT BAR-BQ
License Number: 1501772
License ID: 2133500
Inspection Visit ID: 4979407
Inspection Date: Thursday, May 01, 2014
Inspection Number: 2300734
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 21
Number of High Priority Violations: 6
Number of Intermediate Violations: 4
Number of Basic Violations: 11
Details
ViolationObservations of Inspector [as written on inspection]
36-39-4 Basic.Attached equipment soiled with accumulated grease. Cook line equipment.
50-09-4 Basic.Current Hotel and Restaurant license not displayed.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Soiled jacket on food storage rack. **Corrected On-Site**
14-70-4 Basic.Ice buildup in walk-in freezer. Mild build up.
51-18-4 Basic.No copy of latest inspection report available. Unable to locate.
14-20-4 Basic.Ripped/worn tin foil used as food-contact shelf cover. Cook line. Soiled foil.
25-06-4 Basic.Single-service articles not stored inverted or protected from contamination. Large to go containers on salad bar. **Corrected On-Site**
23-12-4 Basic.Walk-in cooler shelves soiled with encrusted food debris. And beginning to peel, rust.
36-72-4 Basic.Walk-in cooler/walk-in freezer floor soiled.
36-27-4 Basic.Wall soiled with accumulated food debris. Mild build up throughout.
03A-15-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Wait station reach in cooler.
03A-13-4 High Priority.Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. On wait station. Will keep refrigerated and will discard after 4 hours.
22-41-4 High Priority.Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. **. Repeat Violation**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pooled eggs in ice bath on cook line
08A-02-4 High Priority.Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw non packaged fish over pie. **Corrected On-Site**
12A-09-4 High Priority.Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cracking eggs, continuing to work with no hand wash, glove change. **Corrected On-Site**
14-74-4 Intermediate.Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Ice bath holding pooled eggs, ice is melted and product not submerged. Operator discarded and prepared new ice bath.
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
14-77-4 Intermediate.Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Wait station reach in cooler.
22-18-4 Intermediate.Soil residue in food storage containers. Container storing whipped cream cans in walk in heavily soiled. And dry storage bulk good buckets.

Inspection For: KAY'S REAL PIT BAR-BQ
License Number: 1501772
License ID: 2133500
Inspection Visit ID: 4979408
Inspection Date: Tuesday, December 03, 2013
Inspection Number: 2300735
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 16
Number of High Priority Violations: 2
Number of Intermediate Violations: 2
Number of Basic Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
16-21-4 Basic.Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Shredded cheese at salad area, flour and garlic powder in store room.
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable. Portable boards.
16-55-4 Basic.Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. **Corrected On-Site** **. Repeat Violation**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting.
36-41-4 Basic.Fan cover in walk-in cooler has accumulation of dust/debris. **. Repeat Violation**
23-05-4 Basic.Heavy Soil residue build-up on nonfood-contact surface. Bread container under toaster
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above dish machine
25-32-4 Basic.Reuse of single-service articles. Egg crates **Corrected On-Site**
25-06-4 Basic.Single-service articles not stored inverted or protected from contamination. To go containers on top of hot box in grill area **Corrected On-Site**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. At steam table
12A-06-4 High Priority.Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
29-34-4 High Priority.Vacuum breaker missing at hose bibb. Hose bibb under hand wash by char grill. Removed hose **Corrected On-Site**
22-20-4 Intermediate.Accumulation of black/green mold-like substance in the interior of the ice machine. **. Repeat Violation**
31B-05-4 Intermediate.Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink by salad area used by servers. **Corrected On-Site**

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2 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: KAY'S REAL PIT BAR-BQ
License Number: 1501772
License ID: 2133500
Inspection Visit ID: 4641234
Inspection Date: Friday, April 12, 2013
Inspection Number: 2175704
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of High Priority Violations: 1
Number of Intermediate Violations: 3
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
14-22-4 Basic.Can opener blade not kept sharp - observed metal shavings.
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. / cups wait station
36-41-4 Basic.Fan cover in walk-in cooler has moderate accumulation of dust/debris.
22-08-4 Basic.Interior of oven/ smoker has heavy accumulation of black substance/grease/food debris.
14-38-4 Basic.Several Food storage container/container lid cracked or broken.
22-41-4 High Priority.Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **. Repeat Violation**
53A-03-4 Intermediate.Food manager certification expired. / 1 cfm expired may employee train / must have either one by next unannounced inspection
22-20-4 Intermediate.Moderate Accumulation of black/green mold-like substance in the interior of the ice machine. / storage room
03D-26-4 Intermediate.Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and the ice has all melted. / pork/ chicken **Corrected On-Site**

Inspection For: KAY'S REAL PIT BAR-BQ
License Number: 1501772
License ID: 2133500
Inspection Visit ID: 4641235
Inspection Date: Monday, October 22, 2012
Inspection Number: 2175705
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 17
Number of Critical/Risk Violations: 12
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical.- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /phf's above chill line in ice bath cooks line recommended rapid chill/chef took corrective action
06-04-1 Critical.- Observed potentially hazardous food thawed at room temperature. /ham prep-still frozen-re-educated Corrected On Site.
10-01-1 In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container/ bulk product
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. /cooks line
12A-09-1 Critical.- Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. /chef with rubber wrist bands
14-35-1 Observed ripped/worn tin foil used as shelf cover. /shelf on cooks line
16-03-1 Critical.- Observed accumulation of debris in warewashing machine and associated equipment. /whole dishmachine area
20A-10-1 Critical.- Dishmachine chlorine sanitizer not at proper minimum strength. /MUST MANUALLY SANITIZE UNTIL PROPER PPM DISPENSES FROM MACHINE
22-18-1 Critical.- Observed mild soil residue inside and heavily soiled outside bulk storage containers.
22-20-1 Critical.- Observed heavily buildup of slime in the interior of ice machine.
22-22-1 Critical.- Observed heavily encrusted material on can opener. Corrected On Site.
22-27-1 Critical.- Observed the speed rack holding foods cooling in walk in cooler extremely heavily soiled with food debris
27-16-1 Critical.- Hot water not provided/shut off at employee hand wash sink. /employee hand washing sink by the dishmachine 81-84 degrees f
36-13-1 Observed grease heavy accumulated under cooking equipment.
36-14-1 Observed grease accumulated on floors/walk in cooler and freezer
41B-01-1 Critical.- Observed sanitizing solution exceeding the maximum concentration allowed. /wiping cloths
41B-03-1 Critical.- Observed unlabeled spray bottle. /on chemical storage shelf

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2 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: KAY'S REAL PIT BAR-BQ
License Number: 1501772
License ID: 2133500
Inspection Visit ID: 4298334
Inspection Date: Wednesday, May 09, 2012
Inspection Number: 2065925
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical.- Ready-to-eat, potentially hazardous food prepared,processed on site and held more than 24 hours with not properly date marked. Opened ham, cooked meats, etc.
12A-15-1 Critical.- Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. Storing wet towels. Corrected On Site.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Salad area. Repeat Violation.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
23-06-1 Observed build-up of food debris, grease on nonfood-contact surface. Bottom shelf of prep table by flat top.
36-15-1 Observed food debris accumulated on kitchen floor. Walk in cooler.
37-10-1 Observed attached equipment soiled with accumulated grease/ food debris, cook line equipment. Repeat Violation.

Inspection For: KAY'S REAL PIT BAR-BQ
License Number: 1501772
License ID: 2133500
Inspection Visit ID: 4298335
Inspection Date: Tuesday, December 13, 2011
Inspection Number: 2065926
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 15
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Beef, turkey in flavorhold. Adjusted thermometer. Will reheat to 165 degrees. Repeat Violation.
04-03-1 Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Flavorhold. Holding cooked meats. Corrected On Site. Adjusted controls to increase heat.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw ground meat over potatoes , walk in.
08A-28-1 Critical. Observed food stored on floor. Box of potatoes.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook slicing meat with no gloves. Corrected On Site.
14-37-1 Observed cutting boards grooved/pitted and no longer cleanable.
15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Heavily bent
15-31-1 Observed nonfood-contact equipment in poor repair. Wait station ice machine lid.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Sign on machine states that machine is in chemical sanitizing mode. At 0 ppm. And heat only reached 135 degrees on gauge. Will use triple sink to sanitize until repaired.
22-28-1 Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
23-03-1 Observed build-up of grease on nonfood-contact surface. On fry warmer and surrounding wall. Cook line.
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelving in soup, salad area by raisins. And bottom shelf cook line.
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Very heavy build up in walk on cooler shelving.
27-16-1 Critical. Hot water not provided/shut off at employee hand wash sink. 86 degrees after several minutes, hand sink by salad reach in.
36-13-1 Observed grease accumulated under cooking equipment. Cook line. ,fryer area.

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2 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: KAY'S REAL PIT BAR-BQ
License Number: 1501772
License ID: 2133500
Inspection Visit ID: 3971697
Inspection Date: Friday, May 13, 2011
Inspection Number: 1968398
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
01B-12-1 Critical. Observed shell eggs in use or stored with cracks or broken shells. Reach in by smoker.
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). All items in reach in by smoker.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All items in reach in cooler by smoker. More than 4 hours, stop sale issued. Thermometer calibrated.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. /beef h. H alto sham recommend rapid reheat
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in by smoker. Corrected On Site. Will use other reach ins/ walk ins until repaired.
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Prep table. Corrected On Site.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Wait station. , prep table.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Dry storage area, shelving.
23-07-1 Observed all reach in cooler gaskets with slimy/mold-like build-up. Repeat Violation.
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Thawing shrimp. Corrected On Site.

Inspection For: KAY'S REAL PIT BAR-BQ
License Number: 1501772
License ID: 2133500
Inspection Visit ID: 3971698
Inspection Date: Tuesday, August 24, 2010
Inspection Number: 1968399
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 16
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 11
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham at 69 DF, eggs at 48 DF on breakfast cook line rapid chilled in freezer,also whipped spread packets noted 75 DF at waitress station for 3 hours,must use in next hour or discard. Corrected On Site.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked pork and beef roasts 108, in auto sham at cook line;also macaroni and cheese 113 DF or 1 hour. Corrected On Site. Rapidly heated for immediate service.
08A-28-1 Critical. Observed food stored on floor. Case of fries, walk in freezer.
14-31-1 Equipment or utensils not designed or constructed in a durable manner. Crack in bin holding chicken. Walk in.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Kitchen
22-22-1 Critical. Observed encrusted material on can opener. Corrected On Site.
23-03-1 Observed heavy build-up of grease on nonfood-contact surface. Heat lamp.
23-05-1 Observed residue build-up on gaskets on waitrees salad reach in doors. Corrected On Site.
23-06-1 Observed heavy build-up of food debris, dust or dirt on nonfood-contact surface. Shelves, walk in cooler. Repeat Violation.
30-02-1 Critical. Vacuum breaker mising at hose bibb. Under kitchen hand sink
33-11-1 Missing drain plug at dumpster.
33-16-1 Observed open dumpster lid.
34-10-1 Observed garbage on the ground and/or pad around dumpster.
36-15-1 Observed food debris accumulated on kitchen floor. Wa in cooler.
37-04-1 Observed wall soiled with accumulated debris in dishwashing area below dish machine.
37-10-1 Observed walls soiled with accumulated grease behind cook line.

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2 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: KAY'S REAL PIT BAR-BQ
License Number: 1501772
License ID: 2133500
Inspection Visit ID: 3638232
Inspection Date: Wednesday, February 17, 2010
Inspection Number: 1859289
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
14-53-1 Can opener blade not kept sharp - observed metal shavings.
20A-09-1 Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Until repaired sanitizie by hand in 50 ppm of chlorine in clean compartment of sink. Corrected On Site.
22-12-1 Critical. Observed the use of an unclean probe thermometer. Corrected On Site.
22-26-1 Critical. Observed buildup of soiled material on racks in the line reach-in cooler.
23-05-1 Observed residue build-up on rolling cooler shelves for meats cooling in walk in cooler.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions and soap by ice machine. Corrected On Site.
36-15-1 Observed food debris accumulated on kitchen floor below cook line.

Inspection For: KAY'S REAL PIT BAR-BQ
License Number: 1501772
License ID: 2133500
Inspection Visit ID: 3638233
Inspection Date: Wednesday, July 08, 2009
Inspection Number: 1859290
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 13
Number of Critical/Risk Violations: 11
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
02-26-1 Critical. Working containers of food removed from original container not identified by common name [beef stew].
03B-03-1 Critical. Potentially hazardous food [cooked Corn cob]not held at 135 degrees Fahrenheit or above on steam table. Corrected On Site.
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Observed raw Chicken stored adjacent raw fish,sausage and beef in fry freezer.
08A-27-1 Critical. Observed raw animal food stored over cooked food in walkin cooler. Corrected On Site.
12B-05-1 Critical. Observed location of designated employee covered drink stored behind food chopper area causing possible cross-contamination. Corrected On Site.
12B-07-1 Critical. Observed an open beverage container on a waitress line station. Corrected On Site.
14-37-1 Observed colored cutting boards grooved/pitted and no longer cleanable at drying storage shelves.
16-01-1 Critical. Observed missing/inaccurate warewashing machine data plate for dishmachine converted to low temperature with chlorine sanitizier.
20A-10-1 Critical. Back up system on high temperature for dishmachine chlorine sanitizer not at proper minimum strength. NOTE: Until dishmachine is maintaining 50 ppm chlorine on plate surface,compartment on triple sink must be setup with 50 ppm chlorine for hand sanitizing for 10 seconds and air dry;or use single service articles for guests.
20B-03-1 Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
22-15-1 Critical. Reach-in fry cooler not cleaned prior to accumulation of soil residue inside and gaskets.
34-10-1 Observed garbage on the ground and/or pad around dumpster.
35A-08-1 Critical. Observed live flies in kitchen.

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5 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: KAY'S REAL PIT BAR-BQ
License Number: 1501772
License ID: 2133500
Inspection Visit ID: 3257501
Inspection Date: Tuesday, March 31, 2009
Inspection Number: 1718891
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked for chef salad meats in walkin cooler.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw egg mix noted 74 degrees F in metal ice down container 1/2 on side of container. Corrected On Site.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food in cooks reachin refrigerator. Corrected On Site.
22-20-1 Critical. Observed buildup of slime in the interior of ice machine in dry storeroom.
23-05-1 Observed residue build-up on fiters in hood.
30-02-1 Critical. Vacuum breaker mising at hose bibb in outside closet.

Inspection For: KAY'S REAL PIT BAR-BQ
License Number: 1501772
License ID: 2133500
Inspection Visit ID: 3441315
Inspection Date: Friday, October 17, 2008
Inspection Number: 1806871
Visit Number: 2
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: KAY'S REAL PIT BAR-BQ
License Number: 1501772
License ID: 2133500
Inspection Visit ID: 3440455
Inspection Date: Wednesday, September 17, 2008
Inspection Number: 1806871
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 1
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
37-14-1 Observed ceiling in disrepair. Observed several ceiling tiles misding and water damaged. Odor of mildew noted in diining room and some black moldlike substance noted along wall/ceiling junction in dining room areas. This violation must be corrected by : 11/17/08. NOTE:OPERATOR IN PROCESS OF HAVING CONTACTOR GET BIDSVFOR ROOF REPAIR AND A/C DUCT S.

Inspection For: KAY'S REAL PIT BAR-BQ
License Number: 1501772
License ID: 2133500
Inspection Visit ID: 3416854
Inspection Date: Monday, August 11, 2008
Inspection Number: 1718892
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 2
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
14-36-1 Violation: 14-36-1Observed gaskets/seals on waitress cold holding unit and HOBART combo reachin cooler/freezer at cooking line in poor repair. Upright hot holding unit bottom door gasket in disrepair. CB INSPECTION time extension ordered.
36-14-1 Violation: 36-14-1Observed heavy grease soil accumulated on kitchen floor beneath rear bbq smoker oven. CB INSPECTION TIME EXTENSION OPERATOR HAVING DRIPMCATCH PAN MADE FOR COLLECTING WASTE DRIPPINGS.

Inspection For: KAY'S REAL PIT BAR-BQ
License Number: 1501772
License ID: 2133500
Inspection Visit ID: 3257502
Inspection Date: Thursday, July 31, 2008
Inspection Number: 1718892
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 9
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw egg mix at 67 degrees F in iced plasyic container at cook line. Corrected On Site. Recommend smaller container of raw egg mix iced down.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed leftover assorted bbq meats used for bbq beans was noted at 45 degrees F. This violation must be corrected by : 8/05/2008.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Stew found holding at 127 degrees F in hot holding unit. Stew removed and reheated to 165 degrees F one time. Corrected On Site.
03D-05-1 Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed bbq meats [roasts] 45-47 degrees F cooled overnight in walkin cooler. All meats must be reheated to 165 degrees F before served. Recommend cutting roasts in half and using freezer for first two hours on rapid chilling.
14-36-1 Observed gaskets/seals on waitress cold holding unit and HOBART combo reachin cooler/freezer at cooking in poor repair. Upright hot holding unit bottom door gasket in disrepair.
22-26-1 Critical. Observed buildup of soiled material on racks in the HOBART cook line reach-in cooler.
23-06-1 Observed build-up of food debris, dust or dirt on shelves in walkin cooler.
36-14-1 Observed heavy grease soil accumulated on kitchen floor beneath rear bbq smoker oven.
51-18-1 No copy of latest inspection report.

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4 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: KAY'S REAL PIT BAR-BQ
License Number: 1501772
License ID: 2133500
Inspection Visit ID: 3087984
Inspection Date: Friday, March 14, 2008
Inspection Number: 1632372
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 3
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
05-08-1 Critical. No thermometer provided to measure temperature of food product.
17-07-1 Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory.

Inspection For: KAY'S REAL PIT BAR-BQ
License Number: 1501772
License ID: 2133500
Inspection Visit ID: 2946884
Inspection Date: Thursday, February 21, 2008
Inspection Number: 1601133
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
02-07-1 Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening for bulk potato salad.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw egg mix at 48 degrees F at cookline less than 4 hours. Corrected On Site. More ice added to around container. Corrected On Site.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed roast turkey at 100 degrees F in line oven;removed and reheated to prpoer temperature. Corrected On Site.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable at steam table cookline. Repeat Violation.
14-53-1 Can opener blade not kept sharp - observed metal shavings.
15-32-1 Observed outside walk-in cooler and walkin freezer gasket torn/in disrepair. Observed broken heat strip on door of walkin freezer.
22-19-1 Critical. Observed interior of microwave soiled and shelf.
32-10-1 Critical. Covered waste receptacle not provided in women's bathroom.
53A-19-1 Critical. Observed one expired Food Manager Certification.

Inspection For: KAY'S REAL PIT BAR-BQ
License Number: 1501772
License ID: 2133500
Inspection Visit ID: 3011197
Inspection Date: Friday, November 16, 2007
Inspection Number: 1601134
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 3
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
1 15] Observed door gasket in disrepair on WIC.
1 14] Observed the cutting board is badly scoured at cookline by steam table.
1 46] The emergency lights in hallway by restroom and by WIC did not function when tested.

Inspection For: KAY'S REAL PIT BAR-BQ
License Number: 1501772
License ID: 2133500
Inspection Visit ID: 2946885
Inspection Date: Monday, September 17, 2007
Inspection Number: 1601134
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 22
Number of Critical/Risk Violations: 15
Number of Noncritical Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
02 Critical. Original container: properly labeled, date marking
02 Critical. Original container: properly labeled, date marking
03a Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
03a Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
03d Critical. Foods properly cooled
08a Critical. Food protection during storage, preparation, display, service, transportation
09 Critical. Foods handled with minimum contact
12a Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
14 Food contact surfaces designed, constructed, maintained, installed, located
15 Non-food contact surfaces designed, constructed, maintained, installed, located
17 Critical. Thermometers, gauges, test kits provided
22 Critical. Food contact surfaces of equipment and utensils clean
23 Non-food contact surfaces clean
23 Non-food contact surfaces clean
34 Outside storage area clean, enclosure properly constructed
37 Walls, ceilings, and attached equipment, constructed, clean
42 Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
45 Critical. Fire extinguishers - proper and sufficient
45 Critical. Fire extinguishers - proper and sufficient
45 Critical. Fire extinguishers - proper and sufficient
46 Critical. Exiting system - adequate, good repair
53b Critical. Employee training validation

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2 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: KAY'S REAL PIT BAR-BQ
License Number: 1501772
Inspection Date: Thursday, February 15, 2007
Inspection Number: 1489746
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 4
Details
1 risk violation of code 08 which requires:
  • “08a - Food protection during storage, preparation, display, service, transportation.”
  • “08b - Cross-contamination, equipment, personnel, storage.”
  • “08c - Potential for cross-contamination, storage practices; damaged food segregated.”
1 risk violation of code 09 which requires:
  • “Foods handled with minimum contact.”
4 violations of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
1 risk violation of code 41 which requires:
  • “41a - Toxic substances properly stored.”
  • “41b - Toxic substances properly labeled, used.”

Inspection For: KAY'S REAL PIT BAR-BQ
License Number: 1501772
Inspection Date: Thursday, September 28, 2006
Inspection Number: 1489748
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 12
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 8
Details
2 violations of code 10 which requires:
  • “In use food dispensing utensils properly stored”
1 risk violation of code 12 which requires:
  • “12a - Hands washed and clean, good hygienic practices (observed), alternative operating plan.”
  • “12b - Proper hygienic practices, eating/drinking/smoking (evidence.)”
1 violation of code 14 which requires:
  • “Food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
2 violations of code 23 which requires:
  • “Non-food contact surfaces clean.”
1 critical violation of code 30 which requires:
  • “Cross-connection, back siphonage, backflow”
1 violation of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
1 violation of code 38 which requires:
  • “Lighting provided as required. Fixtures shielded”
1 risk violation of code 41 which requires:
  • “41a - Toxic substances properly stored.”
  • “41b - Toxic substances properly labeled, used.”

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Kay's Real Pit Bar-B-Que in Cocoa Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Cocoa's Kay's Real Pit Bar-B-Que.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Kay's Real Pit Bar-B-Que may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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