KINYA
1999 NW 43 ST, Gainesville FL 32605 · 352.204.2888
Last inspected Jan 26, 2026 · 11 visits since July 2023
DEC 23
AUG 24
FEB 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jan 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Handwash sink used for purposes other than handwashing. Container with rice scoop inside Handwash sink near ice machine in kitchen, manager removed container and scoop.
No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink outside of walk in cooler and sushi bar, manager placed paper towels at Handwash sinks.
Bowl or other container with no handle used to dispense food. Cup with no handle in sugar bin.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket by ice machine not inverted, manager inverted bucket on its side.
Show the remaining 4 findings ▾
Food stored on floor. Multiple boxes of items on the floor in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The bulk seasoning containers in back hall the exterior of container handles are soiled with old food.
Single-service articles improperly stored. Box of napkins on floor in side storage hall.
Utensils in poor condition. Large wooden spoon used to stir large stock pots, the wood is peeling off.
Aug 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tobiko (44F - Cold Holding); eel (45F - Cold Holding); white fish (45F - Cold Holding); salmon (46F - Cold Holding); spicy tuna (46F - Cold Holding) items in both sushi display coolers, operator stated the cooler is opened a lot during morning prep.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sliced pork (102F - Hot Holding) item on flat top cooker on cooks line, operator stated item is reheated on flat top then the flat top is turned off while the pork stays warm during lunch service then after lunch service item is placed in cooler. Spoke to operator about either leaving unit turned on where food stays at 135F or placing on time as a public health control.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior toaster behind sushi counter, employee started cleaning.
Handwash sink used for purposes other than handwashing. Scoop in Handwash sink on cooks line. Spoon in Handwash sink near sushi station. Operator removed all items.
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. 1 employee serving, manager states she does not handle plated food but she does make drinks, therefore food handler training is required.
Bowl or other container with no handle used to dispense food. No handle cup in fatty beef in reach in cooler on cooks line, operator removed.
Equipment and utensils not properly air-dried - wet nesting. Large plastic containers on drying rack above prep sink water droplets are present indicating they were stacked before air dried.
Equipment in poor repair. Small cutting board at prep sink, operator discarded board. Wooden paddle used to stir chicken the wood is starting to peel. Interior microwave in dry storage the inside is starting to rust.
Food stored on floor. Multiple items on floor in walk in freezer, items had slid off of shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves lining wall.
Apr 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 5 high priority.
5 High priority4 Intermediate7 Basic
Show 16 findings ▾
Container of medicine improperly stored. 2 bottles of pills on counter by clean dishes on cooks line, operator moved medicine away from clean equipment.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched pants on cooks line then immediately grabbed meat skewer from reach in cooler and placed item on grill, manager spoke to employee about changing gloves and washing hands.
Non-food grade paper/paper towel used as liner for food container. Bounty brand paper towel lining multiple items behind the sushi bar (raw fish, tempura flakes, asparagus,etc.)
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over ice cream in reach in freezer on cooks line. Raw chicken over raw eggs in walk in cooler. Operator moved all raw items to the bottom.
Toxic substance/chemical improperly stored. Chemical sanitizer spray bottles on shelf above canned sauce on dry storage shelf, operator moved bottles to chemical storage area.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior deflector plate in ice machine. The back part of meat slicer.
Handwash sink used for purposes other than handwashing. Metal pot in Handwash sink on cooks line, employee removed pot. Employee rinsed dish off at Handwash sink behind bar area.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment sous vide cooks chicken.
Soap dispenser at handwash sink not working/unable to dispense soap. Dispenser by Handwash sink across from ice machine, operator placed bottle of soap by sink.
Bowl or other container with no handle used to dispense food. Cup inside tempura flakes with no handle, operator removed cup.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to container of saffron on cooks line, operator moved drink to the bottom.
Employee personal food not properly identified and segregated from food to be served to the public. Container of cookies on cooks line prep table, operator placed item on the bottom.
Equipment in poor repair. Counter piece on cooks line cooking range the middle is chipping off/burned. Interior microwave is rusting located on dry storage shelf.
Floor soiled/has accumulation of debris. In walk in freezer.
Old food stuck to clean dishware/utensils. Large sushi rice mixing bowl with old pieces of rice on bowl located on dry storage drying rack.
Working containers of food removed from original container not identified by common name. Large container under prep table in the back area, operator stated item was salt.
Aug 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority3 Intermediate10 Basic
Show 17 findings ▾
Container of medicine improperly stored. Next to clean plastic containers on shelf to the right of dish machine, employee moved away from containers.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef skewers over vegetable skewers in reach in cooler on cooks line. Raw chicken over bucket of green tea dessert in reach in freezer on cooks line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. steamed shrimp (48F - Cold Holding) in display case at sushi counter. pork roll (44F - Cold Holding); pork (45F - Cold Holding); chicken (45F - Cold Holding); eggs (45F - Cold Holding) items in walk in cooler, operator stated truck delivery was 30 minutes prior to inspection, other items in cooler were 41F or below.
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. Shrimp tempera and chicken wings on cooks line, no time mark, operator stated item was brought out 1 hour prior to inspection.
Handwash sink not accessible for employee use at all times. Cart stored in front of Handwash sink across from ice machine. Metal pot inside Handwash sink on cooks line across from gas burners.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
Soap dispenser at handwash sink not working/unable to dispense soap. At sink in back prep area.
Accumulation of debris on exterior of warewashing machine. The top of dish machine.
Bowl or other container with no handle used to dispense food. In sauce located in walk in cooler. In tempura flakes on back prep table.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on counter on sushi make line by tempura flakes.
Employee personal food not properly identified and segregated from food to be served to the public. Personal opened yogurt cups on shelf above syrups used for drinks, employee moved item to the bottom and labeled.
Equipment in poor repair. Bulk rice storage container with a large hole in the side.
Food stored on floor. Buckets of ginger on floor behind sushi area. Pork on floor in walk in cooler. Multiple soy sauce containers on floor in back prep/storage. Containers of oil on floor on cooks line. Miscellaneous items on floor in walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 78F, operator discarded water. 2 knives stored in crack between reach in cooler and rid on cooks line, operator moved knives.
No handwashing sign provided at a hand sink used by food employees. At Handwash sink on sushi line across from pass through window.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The handle of cooking pan with plastic wrap wrapped around handle the wrap is soiled. Gas burners sides and top. Under counter on the top of sushi reach in cooler.
Working containers of food removed from original container not identified by common name. Bulk containers in back storage area, containers contain sugar and seasoning. Operator labeled.
Feb 5, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Vacuum sealing raw chicken.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee that has been here since July no training. All other employees have been working here less than 60 days.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous vide cooking chicken. Vacuum sealing raw chicken.
Dec 8, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Vacuum sealing raw chicken.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee that has been here since July no training. All other employees have been working here less than 60 days.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous vide cooking chicken. Vacuum sealing raw chicken.
Dec 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 5 high priority.
5 High priority7 Intermediate8 Basic
Show 20 findings ▾
Dented/rusted cans present. See stop sale. 2 cans of ketchup.
Non-food grade paper/paper towel used as liner for food container. Paper towels wrapped around raw fish in reach in cooler at sushi area.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat skewers over wing sauce bottle in reach in cooler on cooks line, operator moved sauce bottle.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boba (74F - Cold Holding) sushi rice (75F - Cold Holding) items at room temperature, operator stated they are made in the morning around 12pm then if not used they are discarded 4 hours from that time, no time mark or time application. wings (46F - Cold Holding); pork (44F - Cold Holding); chicken (46F - Cold Holding) items in walk in cooler under fans next to cooling cooked foods, other foods across cooler are 41F or below, fans are blowing at 36-38F.
Toxic substance/chemical improperly stored. WD40, butane fuel, and grill cleaner on food dry storage shelves next too and above food. Operator moved all chemicals.
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.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Vacuum sealing raw chicken.
Handwash sink not accessible for employee use at all times. Handwash sink on cooks line blocked by carts in front of ice machine, operator moved carts.
Handwash sink used for purposes other than handwashing. Container in Handwash sink at corner of sushi bar.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee that has been here since July no training. All other employees have been working here less than 60 days.
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.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous vide cooking chicken. Vacuum sealing raw chicken.
Bowl or other container with no handle used to dispense food. Cup in sauce in walk in cooler, cups in dried seasonings on dry storage shelf, and cup in flavor enhancer container.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on food dry storage shelf and drink on prep table at sushi bar. Operator moved all drinks to the bottom.
Equipment in poor repair. Wooden stirring paddles the food contact surface it peeling/chipping away.
Food stored on floor. Multiple items in walk in cooler and walk in freezer. Oil jugs under Handwash sink in kitchen by dish area. Drinks on floor under Three compartment sink at drink area.
In-use knife/knives stored in cracks between pieces of equipment. 2 knives in between reach in cooler and reach in freezer on cooks line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Boba scoop in water 81F.
No handwashing sign provided at a hand sink used by food employees. 2 sinks behind sushi bar. No soap at sink in kitchen by ice machine.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pieces under sushi display cooler not sealed.
Jul 27, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.