1039 East 163 Street
Bronx, NY 10459
(347) 270-5804
Current Inspection Grade: A
At A Glance
Kennedy's Chicken & Sandwichs has an average score of 14.33 from 3 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Kennedy's Chicken & Sandwichs may not be consistently maintaining a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
Inspection History
10/17/2023 | Cycle Inspection / Initial Inspection | Score: 6 | A
- Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
- Thawing procedure improper.
10/03/2022 | Cycle Inspection / Re-inspection | Score: 17 | B
- (Critical) Hot TCS food item not held at or above 140 °F.
- (Critical) Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
- (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
03/14/2022 | Cycle Inspection / Initial Inspection | Score: 20 | Not Graded
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- (Critical) Hot food item that has been cooked and refrigerated is being held for service without first being reheated to 165º F or above within 2 hours.
- (Critical) Hot food item not held at or above 140º F.
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