Kennedy Fried Chicken
Last inspected: Sep 9, 2025
26
Score
During the most recent inspection on September 9, 2025, Kennedy Fried Chicken in Bronx, NY, recorded 11 total violations, including evidence of mice and deficiencies in dishwashing sanitization. Across four total inspections on record, the facility has consistently been categorized as high risk.
4
Inspections
7
Critical latest
0
Major latest
4
Minor latest
Inspection History
Sep 9, 2025
Cycle Inspection / Re-inspection
7 critical violations. 4 minor violations.
26
Jun 2, 2025
Cycle Inspection / Initial Inspection
5 critical violations. 2 minor violations.
41
Feb 6, 2024
Pre-permit (Operational) / Re-inspection
2 critical violations. 1 minor violation.
67
Nov 1, 2023
Pre-permit (Operational) / Initial Inspection
4 critical violations. 5 minor violations.
37
Violations — Sep 9, 2025 Inspection
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
Dishwashing and ware washing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
10G
Evidence of mice or live mice in establishment's food or non-food areas.
04L
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with haccp plan.
04H
Contract with a pest management professional not in place. record of extermination activities not kept on premises.
28-06
Live roaches in facility's food or non-food area.
04M
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.
04N
Food protection certificate (fpc) not held by manager or supervisor of food operations.
04A
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of tcs foods during cooking, cooling, reheating, and holding.
04J
Hot tcs food item that has been cooked and cooled is being held for service without first being reheated to 165º f or above within 2 hours.
02C
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.
10F
Critical
Not Critical
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