What is Kennedy Fried Chicken's health inspection score?

Kennedy Fried Chicken has a SafeDine safety score of 92 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Kennedy Fried Chicken last inspected?

Kennedy Fried Chicken was last inspected on March 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Kennedy Fried Chicken have?

Kennedy Fried Chicken has 27 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Kennedy Fried Chicken safe to eat at?

Yes, Kennedy Fried Chicken has an excellent safety record with a score of 92/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Kennedy Fried Chicken serve?

Kennedy Fried Chicken serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Kennedy Fried Chicken

Name: Kennedy Fried Chicken
Address: 372 NORTH AVENUE, New Rochelle, 10801
Rating: 92

372 NORTH AVENUE, New Rochelle

Last Inspected: 3/20/2026

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0Excellent

American

Better than 22% of american restaurants

Improving

6 inspections

Last: Mar 20, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.5

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-9

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

+9 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 91/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (92/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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372 NORTH AVENUE, New Rochelle, FL 10801

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Violation Timeline

Jan 2026

4 inspections

9 high priority

15 basic

Jan

Feb 2026

1 inspections

2 basic

Mar 2026

1 inspections

1 basic

Mar

Inspection History

6 records on file

3 Re-Inspection3 Inspection

Mar 26

Re-Inspection InspectionLatest

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2

Base deductions−2 pts

Feb 26

Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

14AInsects, rodents present−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2

Base deductions−4 pts

Jan 26

Inspection Inspection

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

7FPrecooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.−10
2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10

Basic (3)

−6 pts

14AInsects, rodents present−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−26 pts

Jan 26

Re-Inspection Inspection

2 High

2 total

80/100inspection score

−20 pts

High Priority (2)

−20 pts

7AAll poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165�F or above.−10
2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10

Base deductions−20 pts

Jan 26

Re-Inspection Inspection

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

7AAll poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165�F or above.−10

Base deductions−10 pts

Jan 26

Inspection Inspection

4 High12 Basic

16 total

36/100inspection score

−64 pts

High Priority (4)

−40 pts

5APotentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10
6BEnough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.−10
2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10

Basic (12)

−24 pts

12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
8CImproper use and storage of clean, sanitized equipment and utensils−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
14CPesticide application not supervised by a certified applicator−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
8FImproper thawing procedures used−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
15CPremises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
14AInsects, rodents present−2

Base deductions−64 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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