Orange Park32065
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp in left stand up reach in cooler in the kitchen at 51F. Employee states shrimp removed from the walk-in cooler 2 hours prior. Shrimp moved to walk-in cooler and approximately 15 minutes later the shrimp is at 43F.
High priorityCRAFTY CRAB →Aug 25, 2026
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution at front line handwash sink tested at 200+ chlorine. Employee remade solution to 100ppm chlorine.
High priorityLARRY'S GIANT SUBS →Aug 25, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Open containers of raw chicken stored over ready-to-eat sauces in the walk-in cooler.
High priorityTHAI BASIL →Aug 24, 2026
Container of medicine improperly stored. Bottles of medicine stored on sushi prep table. Employee removed all medicines.
High priorityAKAYA GRILL & SUSHI →Aug 24, 2026
Dented/rusted cans present. See stop sale. Large dent along top seaming with sharp edges on can of oyster sauce on dry storage shelf. Also, four completely thawed vacuumed packed raw tuna in sushi reach-in cooler.
High priorityAKAYA GRILL & SUSHI →Aug 24, 2026
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine.
High priorityAKAYA GRILL & SUSHI →Aug 24, 2026
Nonfood-grade bags used in direct contact with food. Grocery bag in direct contact with raw chicken in chest reach-in freezer. Also, raw fish wrapped in paper towels at sushi area.
High priorityAKAYA GRILL & SUSHI →Aug 24, 2026
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Open portioned raw chicken stored over raw beef in the walk-in cooler. Raw beef stored over open raw squid in reach-in freezer.
High priorityAKAYA GRILL & SUSHI →Aug 24, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Open package of raw bacon stored over cooked sausage patties. Raw bacon moved to proper storage.
High priorityGREEN ROOM KAVA LOUNGE CAFE →Aug 19, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beef patty (52F - Cold Holding); raw bacon (45F - Cold Holding); beef bacon (54F - Cold Holding)in right reach-in cooler. Employee unsure when products went out of temperature.
High priorityGREEN ROOM KAVA LOUNGE CAFE →Aug 19, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed beef patty (52F - Cold Holding); raw bacon (45F - Cold Holding); beef bacon (54F - Cold Holding)in right reach-in cooler. Employee unsure when products went out of temperature.
High priorityGREEN ROOM KAVA LOUNGE CAFE →Aug 19, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw bacon in walk-in cooler at 50F. Bacon cooked recently and may have been left out of refrigeration. Bacon moved to walk-in freezer and approximately 10 minutes later bacon at 42F.
High priorityBURGER KING 7881 →Aug 19, 2026