[Editor’s note: The report mentioned here is from an inspection conducted on December 9 and may not represent the future health inspection status of the food establishment.]
The Philadelphia health department carried out multiple routine inspections on December 9. Ken’s Seafood Restaurant was reported to have violated multiple food safety codes, including accumulation of grease and food residue.
Ken’s Seafood Restaurant
- When: December 9, 2025
- Where: 1004 Race St, Philadelphia, PA 19107
Ken’s Seafood Restaurant serves a mix of seafood and traditional Cantonese cuisine. According to the inspection report, the violations are as follows:
- The report said the restaurant did not have a certified food safety manager on-site as required.
- Several uncovered food items were discovered in the under-counter refrigerator and walk-in cooler. Raw chicken was stored above raw beef and ready-to-eat items, and shelled eggs were stored above uncovered lettuce and fish.
- Raw shrimp, chicken, beef, and shell stock were observed stored together and above vegetables inside the walk-in cooler.
- An employee was seen preparing chicken inside the 3-bay warewashing sink, which is not approved for food prep or thawing.
- The chlorine sanitizer present in the 3-bay sink measured 10 ppm, which was far below the required 50-100 ppm.
- Cooked beef in the walk-in cooler with no date mark was observed.
- Temperature-measuring devices were observed to be missing from reach-in units. Several bulk food storage containers were unlabeled, the report noted.
- Dead cockroaches on glue traps were seen in the basement. There was also widespread evidence of rodent activity in the cashier station, beverage prep area, kitchen, warewashing area, basement, and even second- and third-floor karaoke rooms. One live but dying cockroach was found on the floor.
- Food items were seen stored directly on the floors of the walk-in cooler and freezer instead of being elevated six inches off the ground, the report said.
- Knives and cleavers were wedged between table edges, where they could not be sanitized properly. Common bowls without any handles were sitting directly among the bulk ingredients.
- Cutting boards were observed with deep scoring, missing or loose gaskets on refrigeration units, a missing kickplate, and a leaking handwashing sink faucet. Moreover, a non-operational under-counter refrigerator and several non-NSF/ANSI-approved appliances were being used throughout the facility.
- The report mentioned extensive rust, grime, dust, old food residue, and mouse droppings on shelving, equipment surfaces, refrigerator interiors, and storage areas. Handles, microwaves, and even gaskets were soiled, and out-of-use equipment in the basement was covered with droppings.
- Cooking equipment had heavy accumulations of grease and food residue on exterior surfaces.
- A required utility or mop sink was not present, the report said.
- Mops were left sitting in buckets, and brooms and dustpans were left on the floor instead of being hung to dry.
- Cracked floor tiles, wood pallets, and tablecloths on the floor were found near cooking equipment, and unfinished or uneven flooring in prep and warewashing areas.
- Soda crates were stored directly on the basement floors.
- Floors in the kitchen, warewashing area, and basement had accumulations of grease, grime, food debris, mouse droppings, and dead cockroaches.
- The report said hood filters had thick grease and dust buildup. Filters were misaligned, leaving large gaps, and the ventilation hood surfaces were coated with grease.
A detailed report is available here.
Follow-up Inspection
The inspection report noted that the restaurant must have a food safety certificate and submit its application and the required fee within 30 days of inspection. The eatery is expected to correct all the violations before a re-inspection; failure to do so could lead to the revocation of the health permit or other legal action.
