Pollos Kiky
4859 Golden Gate Pkwy, Naples
Sep 17, 2025
Routine - Food
Disposition
Administrative complaint recommended
Inspector's notes
- Basic·Food-contact and nonfood-contact surfaces designed, constructed, maintained
Equipment in poor repair. 3 compartment sink does not hold water, no operational drain closures.
14-11-5 - High Priority·Cooling PH/TCS foods; proper cooling methods
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked chicken (124F - Cooling) at 2:10pm cooked chicken (74F - Cooling) at 4:12pm.
03D-01-5 - High Priority·Food-contact surfaces clean and sanitized
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes without sanitizer.
22-45-4 - High Priority·Food safe and unadulterated; sound condition
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Commercially cooked and packaged yuca (76F - Cold Holding)see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked chicken (124F - Cooling) at 2:10pm cooked chicken (74F - Cooling) at 4:12pm. In buffet area dairy based sauce (57F- Cold holding)
01B-02-5 - High Priority·Receiving and holding PH/TCS foods coldRepeat
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Commercially cooked and packaged yuca (76F - Cold Holding)see stop sale. In buffet area dairy based sauce (57F- Cold holding)
03A-02-5 - Intermediate·Handwashing supplies and handwash sign provided
No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen area, near employee restroom, and front counter.
31B-02-4 - Intermediate·Employee health knowledge; ill/symptomatic employeeRepeat
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. Provided and printed person in charge with a copy of employee reporting agreement. **Corrective Action Taken**
11-26-1 - Intermediate·Handwashing supplies and handwash sign provided
No soap provided at handwash sink. In the kitchen area, near employee restroom, in second seating area, and front counter.
31B-03-4 - Intermediate·Food-contact surfaces clean and sanitized
Non-pitting surface rust on food-contact equipment.
22-31-4 - Intermediate·Handwashing supplies and handwash sign provided
Soap dispenser at handwash sink not working/unable to dispense soap. area, near employee restroom, in second seating area, and front counter.
31B-06-4
Violation codes
6 categories| Count | Violation |
|---|---|
| 1 | Food from approved source; safe and unadulterated |
| 2 | Temperature control for safety foods (receiving, holding, cooking, cooling, reheating) |
| 1 | Employee health knowledge; ill/symptomatic employee |
| 1 | Food-contact and nonfood-contact surfaces designed, constructed, maintained |
| 2 | Food-contact surfaces clean and sanitized |
| 3 | Handwash sinks; handwashing supplies and sign provided |