KAMIYA 86
2 FAIRFIELD BLVD STE 8, Ponte Vedra Beach FL 32082 · 1+904.285.2188
Last inspected Aug 24, 2026 · 13 visits since August 2023
MAY 25
JUN 25
AUG 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Approximately 5 live roaches on underside of lip of wok station on cook line. Approximately 3 live roaches under prep table by cook line in kitchen. Approximately 2 live roaches under ice machine in back prep area behind cook line. Approximately 1 live roach under shelve at sushi bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2020035670 | May 27, 2020 | Oct 6, 2020 | $1,200 |
| 5--2020026190 | May 26, 2020 | Aug 18, 2020 | $400 |
Inspection history
13 visits, newest first
Aug 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 2 high priority.
2 High priority4 Intermediate14 Basic
What the inspector wrote — 20 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in bottom section of reach-in cooler, raw beef stored over container of sauce and raw chicken stored over bowl of batter. Also, in walk-in freezer, bag of raw shrimp stored in same tub as unwrapped spring rolls, raw chicken in plastic wrap stored over noodles in plastic wrap and on trays covered with plastic wrap on speed rack raw beef stored over raw salmon.
Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar, 2 pieces of thawed tilapia not removed from reduced oxygen packaging. Package states to keep frozen until use.
Handwash sink used for purposes other than handwashing. In handwash sinks at cook line and wait station, metal scrub pads in sinks. Operator removed scrub pads.
No soap provided at handwash sink. At dish area, no soap at handwash sink.
Show the remaining 16 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator not able to locate written plan, stated batter and sushi rice held four hours on time frames.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At wait station reach-in cooler, rice prepared a few days earlier and frozen not dated when removed from freezer.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior walls soiled with black mold-like substance.
Bowl or other container with no handle used to dispense food. At dry storage area, bulk containers have plastic togo cups used as scoops.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. At sushi bar, 2 pieces of thawed tilapia not removed from reduced oxygen packaging. Package states to keep frozen until use.
Current Hotel and Restaurant license not displayed. License expired 6/1/2023 posted at front stand.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on shelf above cooler. Operator removed drink.
Exterior door has a gap at the threshold that opens to the outside. At back door in hallway between office and dish area, holes at bottom of door, light visible.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line wall by soup station soiled. In walk-in cooler, food has build up of black residue.
Floors/walls not maintained smooth and durable. In walk-in cooler, floor in disrepair, gaps and uneven surface. In hallway between office and dish, cove tiles missing/separating from wall. In walk-in cooler, wall and freezer door have rust that pitted surface.
Food storage container/container lid cracked or broken. At dry storage area, one bulk plastic container has broken/chipped edge.
Food stored on floor. In walk-in cooler, white containers with sauce and heads of lettuce stored on floor.
In-use tongs stored on equipment door handle between uses. At cook line area, tong hanging on oven handle. Also, at wait station drink station, rice scoops in standing water at 78f. Operator removed tongs and emptied water.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At cook line in top section of flip top reach-in cooler, tongs stored with handle touching cooked chicken. Operator moved tongs.
Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line area, interior of microwave has encrusted splatter debris on top plate. Also at sushi bar, interior of toaster oven/foil soiled with food residue.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over wok station have grease build up. At cook line, multiple lower shelves soiled with food debris/residue. At cook line, fan on floor has build up of food debris/dust. At cook line, sides of dyer and wok station have build up,of grease and food debris. At dry storage area, exterior of multiple white containers have exteriors soiled with food residue.
Feb 24, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over various sauces in bottom section of reach in cooler on make line. Raw beef stored over ketchup and bucket of sauce in bottom of reach in cooler on make line. Raw fish stored over various sauces bottles in reach in cooler at sushi bar. Also raw chicken stored over raw beef over raw chicken over raw fish on speed rack in walk in freezer, all items removed from original packaging.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spicy tuna mix (45F - Cold Holding); krab sticks (46F - Cold Holding); cream cheese (46F - Cold Holding) in reach in coolers at sushi bar, per employee doors have been consistently open for about 1 hour, temperature of cooler turned down. coconut milk (47F - Cold Holding); dumplings (46F - Cold Holding) in top sections of flip top reach in coolers on make line in kitchen siting on top of other containers, per employees all items have been in cooler since the previous day without any additional preparation done today.
Feb 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 10 high priority.
10 High priority4 Intermediate3 Basic
Show 17 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. 1 food handler washed hands in hand wash station on make line for only a few seconds before returning to cook line and continued to cook food.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. One employee showed up to work and tied hair back into ponytail then began to handle containers of food without washing hands first.
Nonfood-grade bags used in direct contact with food. Rehydrated noodles in grocery bag in bottom section of reach in cooler on make line across from woks.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over various sauces in bottom section of reach in cooler on make line. Raw beef stored over ketchup and bucket of sauce in bottom of reach in cooler on make line. Raw fish stored over various sauces bottles in reach in cooler at sushi bar. Also raw chicken stored over raw beef over raw chicken over raw fish on speed rack in walk in freezer, all items removed from original packaging.
Stop Sale issued due to food not being in a wholesome, sound condition. Cloth in container of rehydrated noodles in bottom section of reach in cooler on make line. Container of cut lemons in drink ice in ice bin of soda machine in kitchen.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. coconut milk (47F - Cold Holding); dumplings (46F - Cold Holding) in top sections of flip top reach in coolers on make line in kitchen siting on top of other containers, per employees all items have been in cooler since the previous day without any additional preparation done today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spicy tuna mix (45F - Cold Holding); krab sticks (46F - Cold Holding); cream cheese (46F - Cold Holding) in reach in coolers at sushi bar, per employee doors have been consistently open for about 1 hour, temperature of cooler turned down. coconut milk (47F - Cold Holding); dumplings (46F - Cold Holding) in top sections of flip top reach in coolers on make line in kitchen siting on top of other containers, per employees all items have been in cooler since the previous day without any additional preparation done today.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice at front counter and tempura batter on cook line held on time control still inside reach in cooler on make line and sushi rice sitting out in middle of kitchen.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. bean sprouts (44F - Cooling overnight) in plastic bucket that is more then a few inches deep in walk in cooler, per employee water was added to bean sprouts yesterday and put in walk in cooler and no other preparation was done today and all other temperatures in walk in cooler at or below 41F.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. bean sprouts (44F - Cooling overnight) in plastic bucket that is more then a few inches deep in walk in cooler, per employee water was added to bean sprouts yesterday and put in walk in cooler and no other preparation was done today and all other temperatures in walk in cooler at or below 41F.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Sushi chef did not know to not use the sushi rice that was held on time control from the previous day.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. bean sprouts (44F - Cooling overnight) in plastic bucket that is more then a few inches deep in walk in cooler, per employee water was added to bean sprouts yesterday and put in walk in cooler and no other preparation was done today and all other temperatures in walk in cooler at or below 41F.
Handwash sink not accessible for employee use at all times. Plastic containers in sinks of hand wash stations at sushi bar.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. All water shut off at hand wash station in prep area by office, water turned back on.
Floor soiled/has accumulation of debris. All floors under all equipment throughout establishment have a build up of food debris. Also walls in ware washing area have a build up of mold like substance. Also vent in women's bathroom has a build up of mold like substance.
Food stored on floor. Multiple boxes various food stuffs in walk in freezer. Multiple buckets of soy sauce in hallway by ware washing area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all equipment on cook line and make line have a build up of grease and food debris.
Oct 6, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All food handler certifications expired in January or February of this year.
Aug 8, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All food handler certifications expired in January or February of this year.
Aug 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority7 Intermediate6 Basic
Show 17 findings ▾
Nonfood-grade bags used in direct contact with food. Noodles in grocery bag in reach in cooler on cook line.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over raw pork mixture on speed rack in walk in freezer, all removed from original container. Raw chicken stored over bags of miso paste on speed rack in walk in freezer, all removed from original packaging. Also raw fish stored over various sauce bottles in reach in cooler at sushi bar. Also raw chicken stored over curry sauces in bottom of reach in cooler on cook line. Also raw shrimp and raw chicken stored in top section of reach in cooler on cook line over miso paste in bottom section without a physical barrier between them.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sheet pans of cut cucumbers stored on top of display sushi cooler at sushi bar with customer at bar, sheet pans moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coconut milk (49F - Cold Holding); raw chicken (44F - Cold Holding); dumpling (51F - Cold Holding); butter (45F - Cold Holding) all items over fill lines of top section of reach in cooler, per operator all items have been in cooler for less then 1 hour. raw shell eggs (49F - Cold Holding); raw chicken wings (49F - Cold Holding); tofu (49F - Cold Holding) all items in walk in cooler, per operator door has been consistently open for several hours. raw fish eggs (53F - Cold Holding) in display cooler at sushi bar, per employee eggs have been consistently taken in and out of cooler for several hours, operator placed eggs on time control.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. salad mix (49F - Cooling, after 45 minutes 49F) in reach in cooler in server area in kitchen next to door that is constantly being open, salad moved deeper in cooler
Handwash sink used for purposes other than handwashing. Hand wash station at sushi bar used to wash out wet towels.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in ware washing area.
No soap provided at handwash sink. At hand wash station by office.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All food handler certifications expired in January or February of this year.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand wash station in ware washing area.
Dead roaches on premises. 2 dead roaches under flat top grill. 2 dead roaches bag in box soda rack in corner of kitchen. 2 dead roaches at wait station around cabinets. 2 dead roaches by back door to establishment in hallway. 1 dead roaches under dish machine in ware washing area.
Floor soiled/has accumulation of debris. Walls and floor around cook line and sushi bar area.
Floors not maintained smooth and durable. Walk in cooler floor.
Food stored on floor. Multiple boxes in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all cooking equipment on cook line. Between reach in cooler and counter at sushi bar.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket at sushi bar reading 0ppm.
Jun 9, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 7, 2025Call Back - Extension given, pendingComplaint Investigation (Partial)
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 5 live roaches on underside of lip of wok station on cook line. Approximately 3 live roaches under prep table by cook line in kitchen. Approximately 2 live roaches under ice machine in back prep area behind cook line. Approximately 1 live roach under shelve at sushi bar area.
Dead roaches on premises. Approximately 10 dead roaches under cook line in kitchen. Approximately 11 dead roaches under bag in box soda rack in corner of kitchen. Approximately 4 dead roaches along walls in kitchen by cook line. Approximately 3 dead roaches under reach in coolers on make line. Approximately 5 dead roaches around ice machine in back of prep area behind kitchen. Approximately 3 dead roaches under triple sink in ware washing area. Approximately 3 dead roaches under counter at sushi bar area.
Jun 6, 2025Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 5 live roaches on underside of lip of wok station on cook line. Approximately 3 live roaches under prep table by cook line in kitchen. Approximately 2 live roaches under ice machine in back prep area behind cook line. Approximately 1 live roach under shelve at sushi bar area.
Dead roaches on premises. Approximately 10 dead roaches under cook line in kitchen. Approximately 11 dead roaches under bag in box soda rack in corner of kitchen. Approximately 4 dead roaches along walls in kitchen by cook line. Approximately 3 dead roaches under reach in coolers on make line. Approximately 5 dead roaches around ice machine in back of prep area behind kitchen. Approximately 3 dead roaches under triple sink in ware washing area. Approximately 3 dead roaches under counter at sushi bar area.
May 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
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. Dish machine chlorine 0 ppm. Supply bucket low on chlorine. Replaced by manger. 100 ppm after replacement.
Handwash sink used for purposes other than handwashing. Multiple Hand Wash Sinks used for rinsing utensils and wipe cloths.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.
Floors not maintained smooth and durable. Walk in cooler floor in poor order. Rusted floor.
Food stored on floor. Boxed foods on floor in walk in freezer. Tubs of raw chicken on floor in walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. In use knives stored between prep equipment. Moved by manager.
In-use tongs stored on equipment door handle between uses. Tongs over oven handles.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn, loose Cooler gaskets at prep line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled cooler gaskets. Prep line. Soiled hood filters. Grease buildup.
Raw fruits/vegetables not washed prior to preparation. Cut broccoli placed back in original delivery box.
Time/temperature control for safety food thawed in an improper manner. Frozen chicken thawing in standing water in prep sink. Person In Charge turned water faucet on.
Jan 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 3 high priority.
3 High priority7 Intermediate9 Basic
Show 19 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over raw beef in walk in freezer, all removed from original packaging. Also raw chicken and raw beef stored over lettuce in walk in cooler. Also raw fish stored over various sauces in reach in cooler at sushi bar. Also raw beef stored over sauces in bottom of reach in cooler on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish roe (57F - Cold Holding) sitting out on counter at sushi bar area, per manager roe has been sitting out less then 30 minutes, roe placed in cooler. fresh garlic in oil (58F - Cold Holding) sitting out on cook line, per manager garlic has been sitting out less then 30 minutes, garlic put in reach in cooler
Toxic substance/chemical improperly stored. Can of butane stored with various bags of dried foods in cabinet at sushi bar area.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Operator Hua Yao Ke, expired 12/19/2024
Handwash sink not accessible for employee use at all times. Hand wash station in ware washing area blacking by large pan
No paper towels or mechanical hand drying device provided at handwash sink. In stall in both men's and women's bathroom. At both hand wash stations at sushi bar. At hand wash station in ware washing area. At hand wash station at server station in kitchen. At hand wash station in preparation area.
No soap provided at handwash sink. At hand wash station in ware washing area. At hand wash station in prep area.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked rice in standing reach in cooler in kitchen, per manager rice was cooked and frozen 3 days prior then thawed out today.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Shut off at hand wash station in prep area, manager corrected during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside of large ice machine in prep area.
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed. License from 2023 displayed at front counter.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table in sever area in kitchen.
No copy of latest inspection report available.
Standing water in bottom of reach-in-cooler. In reach in cooler at sushi bar.
Time/temperature control for safety food thawed in an improper manner. Frozen raw fish thawing at room temperature at sushi bar area.
Toilet/urinal not flushing/functioning properly. Toilet in women's restroom.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket on rack in kitchen area by make line.
May 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 3 high priority.
3 High priority7 Intermediate11 Basic
Show 21 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels used in the bottom of multiple containers of cut vegetables.
Pesticide/insecticide labeled for household use only present in establishment. Ortho brand ant killer powder under three compartment sink in dishroom. Operator states it is for his house and discarded chemical.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer on speed rack, tray of raw chicken wrapped in plastic wrap stored above raw shrimp and fish. Raw pork in plastic wrap in a bowl stored on top of bin of rice near back exit. Operator moved pork to proper storage.
Food-contact surface soiled with food debris, mold-like substance or slime. Manual can opener on table in kitchen is soiled. Two cutting boards at back prep area with heavy staining.
Handwash sink used for purposes other than handwashing. Scrub pad in two of the hand wash sinks in food prep and kitchen area. Operator removed scrub pads.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. Six employees engaged in food preparation at beginning of inspection with no certified food manager present. Certified food manager arrived during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink at back prep area.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No prof of food handler training for Byron, hired 2.5 months ago or Mike, hired 6 months ago.
No soap provided at handwash sink. No soap at hand wash sink in dish room.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator states holding tofu at soup wells on time controls but not on written procedures. Operator added tofu to written procedures.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior sides and deflector plate of ice machine has black mold-like substance.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in bin of flour by back exit. Operator removed bowl.
Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Two stained ceiling tiles at middle of make line. Walk in cooler fan guards have debris. Vent above liquor storage in hallway has debris. Floor throughout dishroom and under kitchen equipment is soiled.
Duct tape used to repair nonfood-contact surface. Blender on shelf at back prep area has melted/cracked lid in poor condition. Duct tape used on multiple equipment; on blender lid, on gaskets of reach in cooler in kitchen, on board with toaster oven at sushi, gaskets of sushi reach in cooler and on sushi display doors.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage in service reach in cooler stored above ready to eat sauces. Two employee beverages on shelf above prep table being used to cut vegetables. One employee beverage on prep table next to cutting board with cut vegetables. Operator removed all beverages.
Food stored on floor. Case of seaweed on floor at back exit. Raw chicken and cut vegetables on the floor in walk in cooler. Multiple cases of fish and chicken on floor in walk in freezer. Multiple buckets of sauces on floor in hallway of dry storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water at 78F. Operator dumped out water.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at both hand wash sinks in kitchen entrance and both sinks in sushi area. Provided DBPR Form HR 5030-111.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Walk in cooler gasket and gasket on left reach in cooler in kitchen are soiled. Right side of wok station and left side of fryer has grease build up.
Reach-in cooler/walk-in cooler interior/shelves have accumulation of soil residues. Left shelving in walk in cooler has white mold-like substance on shelving.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Left shelving in walk in cooler with heavy rust.
Aug 23, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 5 high priority.
5 High priority4 Intermediate14 Basic
Show 23 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee behind the sushi bar counter place on gloves to begin working with food with no hand wash before placing on gloves.
Nonfood-grade bags used in direct contact with food. Plastic grocery bag used in direct contact with noodles in the reach in cooler opposite the wok station. Operator removed the noodles from the plastic grocery bag.
Pesticide/insecticide labeled for household use only present in establishment. Ortho home pesticide stored on the floor of the warewashing area.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer, raw shrimp in plastic wrap of ready to eat containers of ice cream. In the walk in freezer raw chicken on sheet tray over ready to eat dumping a on the speed rack. Employees rearranged the standup reach in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line, raw chicken skewers over open container of ready to eat hoisin sauce.
Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting boards with food residue staining build up. Soda dispenser in the waitstation area has mold like substance spots around the nozzles.
Handwash sink used for purposes other than handwashing. Employee hand wash sink used as a dump sink evident by ice build up in sink.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ More than 4 food handling employees present at time of inspection with no certified food manager present.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler cooked containers of egg and chicken with no product date marking.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin has mold like substance spots around the sides and deflector plate.
Bowl or other container with no handle used to dispense food. Plastic portion cup used as a scoop in the bulk sugar container.
Buildup of food debris/soil residue on equipment door handles. Microwave behind the sushi bar counter wrapped in plastic wrap with build up of soiled residue.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on the service side of the main cook line on a clean prep table. Employee beverages in the prep area over dry products.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on clean prep table at the pass through window.
Equipment and utensils not properly air-dried - wet nesting. Multiple clean containers stacked while wet on the shelves in the warewashing and prep areas.
Floors, Walls, Ceilings soiled/has accumulation of debris. Floor in the sushi bar area has accumulation of food debris. Ceiling vent over the main cook line have build up of dust on the vent and surrounding tiles. Ceiling vents in the warewashing area have build up of mold like substance.
Food stored on floor. Container of soy sauce on the floor in the dry storage hallway. Multiple containers of food on the floor of the walk in freezer. Bag of cabbage on the floor in the prep area.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Accumulation of grease on the main cook line hood system.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. On the main cook line, tongs stored on the oven door handles and knives stored between flip top reach in cooler and prep table.
No handwashing sign provided at a hand sink used by food employees. Multiple hand wash sinks with no employee hand wash signage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance build up.
Raw fruits/vegetables not washed prior to preparation. Avocados being prepped behind the sushi bar counter not washed before prep evident by the stickers still attached.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths on the cook line on wok station and clean cutting board.
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.