KYURAMEN
9846 OLD BAYMEADOWS RD, Jacksonville FL 32256 · 904.647.5772
Last inspected Jul 13, 2026 · 11 visits since September 2023
DEC 24
MAY 25
SEP 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in back dry storage area. Observed one flying insect at front tea area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jul 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food service employee handling ready to eat cooked crab with bare hand contact. Manager intervened.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : end kitchen. Cleaned by manager.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Show the remaining 1 finding ▾
Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : rear kitchen
Apr 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority0 Intermediate2 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. Observed three cans of corn with dent along seam. Observed one shell egg with cracked shell.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp no longer commercially packaged stored over tempura sweet potatoes in reach in freezer. Also, observed raw beef skewers stored over ready to eat sauce in reach in cooler. Person in charge moved to appropriate location.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bamboo shoots, kimchi in unit at 46F. Person in charge added ice to items.
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. No time mark on pork, shrimp indicated on time paperwork and person in charge to be held on time with no time mark. Person in charge marked appropriately.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb under dish pit and by ramen station issuing vacuum breaker. Person in charge added.
In-use tongs stored on equipment door handle between uses. Tongs hanging from cart with food contact surface at knee height. Person in charge moved to appropriate location.
Utensils in poor condition. Ladle for soup with melted handle, missing pieces. Person in charge replaced.
Dec 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority4 Intermediate1 Basic
Show 10 findings ▾
Container of medicine improperly stored. Observed employee medicine stored on the shelf above makeline. Person in charge removed.
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 testing at 0ppm. Sanitizer bucket empty. Person in charge changed with new bottle. Retested after priming at 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork cutlets stored over ready to eat lettuce in reach in cooler. Person in charge moved to appropriate location.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork, corn, kimchi in front counter makeline at 45-50F. Person in charge states has had lid open. Moved items to reach in freezer/ iced down. Retemped items at 45, 40, 39F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at hose Bibb under dish pit area, at cook line on left side.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Mascarpone cheese opened two days ago per person in charge with no date mark. Person in charge marked during inspection.
Handwash sink used for purposes other than handwashing. Ice observed in server line sink.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Tiramisu is made with raw shell eggs per person in charge. No heat applied to product. Not disclosed on the menu.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds soup base on time at room temperature. Not indicted on time paperwork. Person in charge added during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle stored in standing water at 80F. Person in charge discarded.
May 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken stored over ready to eat seasonings. Also, in walk in freezer raw chicken no longer commercially packaged stored over case of raw soft shell crab. Person in charge moved to appropriate location.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In makeline across from cook line in back kitchen, chicken, chicken, beef 45-47F. Ambient temperature of unit 47F during inspection. In unit corn, corn, kimchi, bamboo shoots 45-46F. Ambient temper of unit came down to 39F during inspection. Lids open for lunch rush per person in charge. Person in charge added ice to items, turned unit down.
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. Time mark missing from noodles, pork, pork, shrimp. Person in charge added during inspection.
Handwash sink used for purposes other than handwashing. Observed employee dump ice in hand wash sink. Observed employee rinse pan in hand wash sink.
Bowl or other container with no handle used to dispense food. Scoop with no handle used in sugar and rice. Person in charge removed.
Cardboard used to line nonfood-contact shelves. Cardboard lining shelving under cook line.
Dec 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher go from working with dirty dishes to clean dishes without hand wash. Person in charge spoke to employee.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken, beef, scallops skewer stored on sheet pan wrapped and stored over ready to eat sauces. Person in charge separated.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Jammy egg stored double panned in reach in cooler at 50F. Person in charge moved to unit below. Also, heavy cream at 58F stored in squeeze bottle on ice. Recommend holding on time. Person in charge moved to reach in cooler.
Handwash sink used for purposes other than handwashing. Observed employee utilizing hand wash sink at tea bar for food prep.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towels unable to be dispensed at hand wash station by dishmachine. Person in charge repaired.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water faucet not functional at hand wash sink on back prep line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks stored in kitchen on prep tables, in unit. Person in charge discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several employee jackets stored on cases of food product in back dry storage area. Person in charge moved to appropriate location.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water below 135F in several areas in kitchen. Person in charge began discarding.
Feb 8, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Nonfood-grade bags used in direct contact with food. Observed to go bags in direct contact with rice buns in reach in cooler. Also, observed non food grade paper towels in direct contact with cooked eggs in walk in cooler. Also, observed cloth bags in direct contact with raw chicken. Person in charge unable to provide documentation stating bags are food grade.
Feb 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 10 high priority.
10 High priority3 Intermediate5 Basic
Show 18 findings ▾
Food in a hermetically sealed container received from an unapproved source. See stop sale. Observed bags of cherry blossoms with no English labeling. Cherry blossoms used in cherry blossom jelly.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in back dry storage area. Observed one flying insect at front tea area.
Nonfood-grade bags used in direct contact with food. Observed to go bags in direct contact with rice buns in reach in cooler. Also, observed non food grade paper towels in direct contact with cooked eggs in walk in cooler. Also, observed cloth bags in direct contact with raw chicken. Person in charge unable to provide documentation stating bags are food grade.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler tub of raw chicken stored over tub of cooked eggs. Person in charge moved to appropriate location.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Matcha pudding made with heavy cream dated 1/28/ 1/29.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 7 shell eggs in walk in cooler with cracked shells.
Stop Sale issued due to food originating from an unapproved source. Observed bags of cherry blossoms with no English labeling. Cherry blossoms used in cherry blossom jelly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles in walk in cooler that were out at main line at 44F. Recommend holding on time.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline, shrimp, pork at 118, 125F. At hot holding line curry at 129F. Person in charge reheated curry. At tea station boba at 89-98F. Recommend holding items on time.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at hose bibb by front cookline with green hose attached. Person in charge added during inspection.
Handwash sink used for purposes other than handwashing. Observed employee rinse pan in hand wash sink at front line.
Packaged food has no English labeling. Cherry blossoms used in cherry blossom jelly with no English labeling.
Spray bottle containing toxic substance not labeled. Observed one spray bottle with yellow chemical unlabeled. Person in charge labeled.
Employee eating in a food preparation or other restricted area. Observed employee eating at prep table in kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal items stored above, alongside food to be served to customer in walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee face wash stored on shelf above prep area. Person in charge removed.
Food stored on floor. Observed cases of fruit juice in plastic containers stored on floor in dry storage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in water at 64F at cookline.
Dec 5, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 21, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 6 high priority.
6 High priority5 Intermediate7 Basic
Show 18 findings ▾
Nonfood-grade bags used in direct contact with food. Non food grease bag used to store meat
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over vegetables in prep cooler, employee properly stored food items
Stop Sale issued due to food not being in a wholesome, sound condition. Dessert 12 servings 9/9/23
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (49F - Cold Holding) stored on counter in prep area on table
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. No time marking on Noodles in prep area
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing At end of cooking station in front of prep sink
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened a few days ago to prepare deserts on 9/17
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. No written procedures provided, emailed manager the vomiting and diarrheal clean up procedures
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. No employee training provided
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 proof provided, emailed manager a copy
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with orange solution, employee labeled
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep table, manager discarded
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Jackets stored on shelf with dry storage items, manager moved jackets
Employee with no hair restraint while engaging in food preparation. No hair restraint on employee preparing soup in back kitchen area
In-use knife/knives stored in cracks between pieces of equipment. Several knives stored between equipment, manager moved knives
Stored food not covered. Soup stored in the walk in cooler uncovered
Wood food-contact surface not properly sealed. Unsealed wood in Walk in cooler used to hold up shelves
Working containers of food removed from original container not identified by common name. Unlabeled container with a white powdery substance stored inside, employee labeled
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.