KAME
211 AVENUE A, Fort Pierce FL 34950
Last inspected Jun 10, 2026 · 12 visits since September 2023
SEP 24
FEB 25
JUN 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. 1 live fly in kitchen area, 1 live fly in dishwasher area, 1 live fly near drink station
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
8 cases · $2,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025011739 | Feb 17, 2025 | Mar 19, 2025 | $400 |
| 4--2022052310 | Oct 11, 2022 | Dec 16, 2022 | — |
| 4--2022008297 | Feb 8, 2022 | Mar 31, 2022 | — |
| 4--2021057244 | Nov 30, 2021 | Jan 28, 2022 | — |
| 4--2021001680 | Jan 4, 2021 | Apr 5, 2021 | — |
| 4--2020052192 | Oct 30, 2020 | Dec 3, 2020 | $400 |
| 4--2017030209 | Jun 13, 2017 | Jul 17, 2017 | $800 |
| 4--2015047033 | Aug 4, 2015 | Nov 6, 2015 | $800 |
Inspection history
12 visits, newest first
Jun 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over dressing in 2 door standing cooler next to white cooler. Operator corrected.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. For rice on time plan. Employee time marked.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half in cold drink cooler. Education provided and dated.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided printed copy and filled out.
Show the remaining 2 findings ▾
Employee with no hair restraint while engaging in food preparation. Cook
In-use tongs stored on equipment door handle between uses. Removed by cook and Operator.
Dec 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over or with unwashed produce. Eggs over carrots
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Luksika
Food stored on floor. Bags sugar
In-use tongs stored on equipment door handle between uses.
Wood food-contact surface not properly sealed. In back storage area
Jun 4, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. In back corner near dish machine
Wood food-contact surface not properly sealed. In kitchen area around opening to dish area, walls need painted in back storage area near ice machine
Feb 20, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
No probe thermometer provided to measure temperature of food products.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Outer openings not protected with self-closing doors.
Feb 19, 2025■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 11 violations recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Live, small flying insects found. 1 live fly in kitchen area, 1 live fly in dishwasher area, 1 live fly near drink station
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and pork over ready to eat sauces
Rodent activity present as evidenced by rodent droppings found. 7 droppings under drink station 3 dropping near ice maker, 6 droppings near dresser type table
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poke bowls on menus
No probe thermometer provided to measure temperature of food products.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of debris on exterior of warewashing machine.
Dead roaches on premises. By dishwasher there are 2 dead roaches 1 dead roach by dresser type table
Exterior door has a gap at the threshold that opens to the outside. And some of the other places in the storage area by ice machine
Outer openings not protected with self-closing doors.
Feb 17, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 20 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority4 Intermediate12 Basic
Show 20 findings ▾
Live, small flying insects found. 1 live fly in kitchen area, 1 live fly in dishwasher area, 1 live fly near drink station
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and pork over ready to eat sauces
Rodent activity present as evidenced by rodent droppings found. 7 droppings under drink station 3 dropping near ice maker, 6 droppings near dresser type table
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. White tuna 50f cold holding, salmon 49f cold holding, tuna 48f cold holding, mossiogo 48f cold holding, Manager states all food were put in cooler less than 1/2 hour ago advised to rapid chill
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poke bowls on menus
No probe thermometer provided to measure temperature of food products.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of debris on exterior of warewashing machine.
Cutting board has cut marks and is no longer cleanable.
Dead roaches on premises. By dishwasher there are 2 dead roaches 1 dead roach by dresser type table
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on storage rack on line with other foods
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shoes on a box of glass wear
Exterior door has a gap at the threshold that opens to the outside. And some of the other places in the storage area by ice machine
Floor not cleaned when the least amount of food is exposed. Through out restaurant in kitchen and storage areas
Interior of oven/microwave has accumulation of black substance/grease/food debris. On cooks line
Outer openings not protected with self-closing doors.
Time/temperature control for safety food thawed in an improper manner. Thawing at room temperature still frozen
Water leaking from pipe and/or faucet/handle. Pipe under sushi bar has a large hole in it
Wood food-contact surface not properly sealed. Table used to hold ice cooler
Jan 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. On line
Dec 2, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable. On line
Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Back storage are has to be full closed in with a solid material.
Sep 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over or with unwashed produce. Raw eggs over vegetables
Handwash sink used for purposes other than handwashing.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On special menu manger marked all menus
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed and filled out
Cutting board has cut marks and is no longer cleanable. On line
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine not properly sanitizing, must use three bay sink until proper ppm is reached
In-use tongs stored on equipment door handle between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line
Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Back storage are has to be full closed in with a solid material.
Unnecessary items/unused equipment on the premises. Extra equipment in back of building waiting on someone to remove items.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In storage area and shelf in kitchen
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Handwash sink used for purposes other than handwashing. In the service station. Informed staff.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tile shows damage or is in disrepair. The ceiling above cooks line is in disrepair, there is visible hole.
Equipment in poor repair. Small reach in cooler on cooks line, door not close.
Exterior door has a gap at the right side by dish room.
Floor tiles missing and/or in disrepair. In dish area and in cooks line several tiles missing
In-use knife/knives stored in cracks between pieces of equipment. On the cooks line.
Time/temperature control for safety food thawed in an improper manner. Frozen chicken and shrimp thawing room temperature in prep area. Informed Operator.
Sep 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook cracking eggs then pulled item out cooler for wok cooking.
Employee personal food not properly identified and segregated from food to be served to the public. In several areas located plates of food on top of container of rice and one on top of microwave.
Exterior door has a gap at the right side, door in the dish room.
Floor tiles missing and/or in disrepair. Many floor tiles damaged in dish room and cooks line
Sep 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 6 high priority.
6 High priority6 Intermediate8 Basic
Show 20 findings ▾
Container of medicine improperly stored. Medicine bottle shelf next to food.
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. 0 ppm, operator changed bucket and then primed machine. 100 ppm
Raw sushi grade fish stored over or with unwashed produce.
Raw sushi grade fish stored over sauce, assorted foods and cream.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. All sushi grade fish in cooler more than 24 hours.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook cracking eggs then pulled item out cooler for wok cooking.
Handwash sink not accessible for employee use at all times. In dish room sink is blocked by table and chemicals
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi grade fish on the sushi menu and on the to go menu.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided a paper copy.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Cook line and in the dish room.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Brewed tea stored on floor in bucket.
Ceiling/ceiling tile shows damage or is in disrepair in the dish room. Ceiling above cooks line is cracking, plaster in disrepair and damaged.
Employee personal food not properly identified and segregated from food to be served to the public. In several areas located plates of food on top of container of rice and one on top of microwave.
Exterior door has a gap at the right side, door in the dish room.
Floor tiles missing and/or in disrepair. Many floor tiles damaged in dish room and cooks line
Ice scoop handle in contact with ice.
In-use knife/knives stored in cracks between pieces of equipment. Chef's knife stored in between equipment. Tongs stored on oven door handle.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shields missing on cooks line and the dish room.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.