KAY'S REAL PIT BAR-BQ

Name: KAY'S REAL PIT BAR-BQ
Address: 1552 W KING STREET, COCOA, FL, 329265120, US
Rating: 83.5

1552 W KING STREET, COCOA, FL 329265120

License #1501772

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

83.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

KAY'S REAL PIT BAR-BQ in COCOA currently holds an InspectFL Health Score of 83.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 6, 2025. Across those visits, inspectors documented 42 total violations — 9 critical, 6 major, 27 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on August 6, 2025 shows 42 observation rows: 9 critical, 6 major, and 27 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Inspection Completed - No Further Action
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer was off 8 degrees. Corrected thermometer with operator.
[13-03-4] Employee with no hair restraint while engaging in food preparation. For cook on cook line
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Smoker and oven handles in kitchen
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by dishmachine
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. On hand sink by dishmachine
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverage bottles and Lotion bottle on prep area COS Cellphone next to bread on shelf above meat grinder in prep area
[51-13-4] No Heimlich maneuver/choking sign posted. Provided a chocking poster for operator
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[02D-01-5] Working containers of food removed from original container not identified by common name. Brown and white sugar containers not labeled. Operator put labels on containers
[08B-38-4] Food stored on floor. Box of canned food on floor in dry storage area
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No sign on 3 hand sinks in kitchen: -At hand sink across cook line in kitchen -by dishmachine -and next to hot holding unit
[32-23-5] Toilet/urinal not flushing/functioning properly. Urinal In mens room out of order
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards throughout kitchen (white and brown) -interior fryer baskets in kitchen
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop Handle touching brown and white sugar containers in dry storage room. Operator removed
[35A-02-7] Live, small flying insects found 1 live small fly in server area
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooker in kitchen area sweet potatoes (161F - Reheating for 2.5 hours); mashed potatoes (161F - Reheating for 2.5 hours); Operator discarded the items
[33-31-5] Unnecessary items/unused equipment on the premises. Old toilet seat, old sinks and miscellaneous items outside by walk in cooler and walk in freezer
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. For cook on cook line - coached line cook
[36-62-4] Light not functioning. 1 light burned out in the vent in kitchen
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator placed correct time mark on shelled eggs
[41-10-4] Toxic substance/chemical improperly stored. Bleach stored next to can of cooking oil under 4 burner stove
[22-31-4] Non-pitting surface rust on food-contact equipment. Can opener by walk in cooler in kitchen
[33-34-4] Storage area not maintained clean and organized. -Stock room in next to dry storage room in disarray -Back area outside
[29-11-4] Water leaking from pipe and/or faucet/handle. Hand sink by dish machine discharge pipe leaking
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 114°F on prep area. Operator placed butter on time plan
[10-20-4] In-use tongs stored on equipment door handle between uses. Tong hanging on tea urns in server station
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced American cheese at 66 F on prep area. Operator placed in reach in cooler
[14-11-5] Equipment in poor repair. - Missing ice machine lid in server area - outside Walk in cooler door - fry baskets in kitchen -outside walk in cooler door with torn gaskets
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -walk in cooler inside -walk in cooler outside
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Reheating not reaching 165°F for 15 seconds within 2 hours: sweet potatoes (161F - Reheating for 2.5 hours); mashed potatoes (161F - Reheating for 2.5 hours) in the smoker for reheating in the kitchen. Operator discarded.
[35A-03-4] Dead roaches on premises. 1 dead roach found in dry storage room
[01B-01-4] Dented/rusted cans present. See stop sale. 6 Dented green beans cans and 1 dented corn beef can
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand sink used as dump sink in server area
[08B-12-5] Stored food not covered. -Tea urns at server station not covered(COS) -ice machine lid missing in server area
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl without handle inside frozen okra container in reach in freezer in kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in cooler at server station by tea area with black substance on gaskets -outside walk in cooler with black substance on gaskets -exterior of soda machine behind nozzles on server area -exterior of ice machine on server area -speed racks in walk in cooler -smoker and oven in kitchen area -all cooking equipment on cook line -fryers handles in kitchen -hood filters with grease and dust in kitchen -can rack in dry storage area
[14-09-4] Cutting board has cut marks and is no longer cleanable. Brown cutting boards at slicer station
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen area
[33-20-4] Grease on the ground and/or pad around grease receptacle. Grease behind dumpster area
[13-02-4] Employee with ineffective hair restraint while engaging in food preparation. For employee on cook line with hat and ponytail
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Vulcan oven and southern pride smoker interior soiled

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