I know some places can have a bad day.  Help doesn't show up for work, new young unskilled people on shift, long hours, boring work, it happens but when a chain in an area goes consistently bad in three locations you start looking at the management team and district supervision.  In Pinellas county,  KFC must stand for Killed the Frickin Chicken!  Four different times we were disappointed. One time we ordered the little Chicken Special Sandwiches and wouldn't feed them to my dog if I had one. 

The Colonel should really take a good look at what he feeds you rather than the corporation worrying about the Colonels picture logo and public image.  He went from suit to apron or some crap like that and they made a whole big media blitz about that.  Stuff him in a box for all I care. It's the food dumb-asses. It's all about grease, dirty tables, help from hell.  The barbecue was dry, like it had sat for hours, the plain one was so small it fell from the bun. This was really low end, tables were dirty and the crew looked like the tables. We threw the remainder in the garbage and walked out. For the time being they should change their name to KFC, "Killed the Frickin Chicken".   So we went to another location because I had to find out what level this crap is being prepared on.  

LOCATION #2 - EAST BAY DRIVE near STARKEY RD (Mid Pinellas County) 
The first visit:  The second location was another dingy looking joint with mediocre cooked food. You can do better. we took a bucket to go with potatoes, gravy and rolls.   The chicken pieces for the money were the wings and legs, little or no white meat and not worth the price nor the quality of the package.  The floors and tables had that overall greasy feel you get when you are waiting for the order and we decided take it home it was cleaner.

09-21-2012 - On a whim and a real desire for KFC, I used to be a big fan of theirs,  I sent my secret shopper to get a bucket, potatoes and gravy and rolls. I also said could they put a breast or two in the package.  I got a tub of mashed, some gravy, rolls, five wings, one unknown part, two mediocre breasts and a package of bits.  It all looked pathetic, I removed the breading, the skin and the rest of the garbage and put it in one pile, the meat in another and realized several things. This food had to of been stale since the insides had shrunk from the outside.  The wings had the feather tip on,  which most places dump as unfit to eat, the wings and parts were undersized, and the breast looked half the size of what I had been given in the past.  The "new" bits got dumped in the lake behind my house as the pieces were dark, old looking, ice cold and totally uneatable.  The  gator must of loved the feast.

My cousins at one time had worked for the Colonel in management for years and they had strict policy's of food longevity and quality. If it wasn't sold in x-amount of time it was scrapped.   No way is this a policy today, the food just sits and sits  and heres a clue, the oldest stuff goes out the drive-in first. This food is just not acceptable.


It was a lunch gamble so we decided to try the buffet because I was starving and had a yen for chicken. My friend who never carries a wallet  (I'm on to his game) got the same thus I didn't wind up stuck with a humongous bill again.  Two small serving tables and a coke dispenser.  The real problems were keeping the service clean, well stirred,  and adding water to keep the food moist. 

The help seemed to be on another agenda. Love or a lot of grease was in the air. Very typical usually when friends get hired and the boss who laid down a lot of money is not there.  If it were my place, they would be looking for jobs later that day. The gal running the line should have been the first to get rid of. the food on the hot steam tables was skimmed over and getting stale. No one seemed to care.


 Bowl or other container with no handle used to dispense food. (Single service cup used to scoop sugar. Cup is stored on open shelf near sugar.) **Corrected On-Site**

 - Build-up of food debris, dust or dirt below cabinet at lobby self serve station.

- Current Hotel and Restaurant license not displayed. (License stored in folder in office.)
 - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. (Approximately 58 seats counted in dining room.)
- Floor under dishmachine or three-compartment sink area soiled. Also multiple drains are soiled.
 - Food stored in dry storage area not covered. (Open bag of sugar) **Corrected On-Site**Basic - In-use tongs stored on soiled shelf above food table. (Tongs are resting on dusty/soiled time marking tickets that are stored on the shelf.) **Corrected On-Site**Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. (Cookie oven)
 - Missing drain plug at dumpster. (Cardboard dumpster.)
 - Non bagged garbage in dumpster. (Multiple bags have large tears and loose trash falling from them. Flies observed in dumpster.)
 - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. (Rusted and peeling basket above 3compartment sink.) **Repeat Violation**
 - Plumbing system in disrepair. (Mop sink back flow preventer cap is broken off. Water is streaming from this area.)

 - Single-service plastic wrap stored in a soiled wrap box. The interior and exterior of the box are soiled with large splashes and buildup of food and grease. **Corrected On-Site**
 - Soil residue build-up on can opener table mount.
 - Stored food not covered in walk-in cooler. (Open package of cheese.) **Corrected On-Site**
High Priority - Toxic substance/chemical stored by or with single-service items. (Lime shield in open container on shelf next to box of food liners.) **Corrected On-Site**
Intermediate - Accumulation of food debris/grease inside front counter cup dispensers.Intermediate - Handwash sink used for purposes other than handwashing. (Towel, scrub pad, hardware in basin of hand sink in dish room.)
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. (Management Planner, KFC Daily Food Standard Review has temperatures documented for "After Dinner" when inspection took place before dinner hours. Unable to verify validity of temperatures.)
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. (Not working, dead batteries. New batteries purchased during inspection. Thermometer calibration observed at 32°F in ice bath.) **Corrected On-Site**  

Intermediate - Soda machine nozzle platform at the drive thru and lobby have buildup of green mold-like substance


It must be from the grease that accumulates in the air from the pressure cookers that do the chicken.  But everyone I have been in and looked at needed a good cleaning, and you feel grease on everything you touch.  Maybe they need to change the filters in the air handlers more often.  

They are for the most part better known for their anchor KFC formula and most folks think it's all in the spices. A lot has to do with the spices, but not all.   

The majority of those who love fried chicken do Pan-fried chicken done low and slow in an iron pan with butter.   OK, the major selling point of KFC has to do with the spices. Although the method they and other stir-fried chicken companies use is to cook using a [pressurized deep fat fryer] which is quite an expensive and cumbersome piece of equipment, megabucks and out of the range of most home owners.   Buy a pressure cooker and do it your self, It’s easy and cheaper.

For many years, scientists have attempted to discover the authentic Colonel Sanders 'ingredients, but without success. Some formula books have nearly devised similar tasting fried chicken, but there is only one on the market which has cracked the KFC technique. 

2 eggs, beaten well
1 1/2 cups milk, regular
1 cup all purpose flour
3/4 cup fine bread crumbs
1 tsp. Knorr chicken bouillon
1/2 tsp. salt
1/2 tsp. garlic powder (not salt)
1/4 tsp. onion powder (not salt)
1/2 tsp. paprika
1/8 tsp. ground sage
1 tbsp. chopped parsley
2 large cloves garlic, bashed
1/2 tsp. soy sauce - Kikkoman
1 tsp. black pepper
1 tbsp. Wondra flour or arrowroot.

You will also need, additional flour for separate pre-coating, 5-6 cups non-hydrogenated Crisco or peanut oil, and obviously frying chicken, cut in pieces.

Do it the KFC way and get a pressure cooker, cooks in minutes ! ! !
Pour the oil into the pressure fryer or deep pan suitable for frying, and then heat over medium heat to about 360°F.
In a small bowl beat the egg, milk, and soy sauce, then stir in 1/2 tsp. Knorr chicken bouillon (save the other 1/2). 
Put the garlic cloves through a garlic press and add into the egg mixture. 
Add half of the parsley and 1 tablespoon Wondra all-purpose flour. Stir well.
In a separate bowl, combine the 1 cup flour and the bread crumbs, and the remaining ingredients. Mix well with a fork.
Put about 1/2 cup additional flour in a separate small 
Use this to dip each chicken piece, prior to dipping in the milk and seasonings.
Roll each piece of chicken around until well covered, first in plain flour, then in milk mixture, then in flour/bread crumbs mixture.
Gently lower the chicken pieces into the hot oil and allow to become a golden color.

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