KYURAMEN TECHNOLOGICAL
3402 TECHNOLOGICAL AVE STE 232, Orlando FL 32817 · 4076684088
Last inspected Jul 14, 2026 · 12 visits since November 2023
NOV 24
MAR 25
AUG 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2021029031 | May 21, 2021 | Jul 14, 2021 | $160 |
| 4--2018051797 | Aug 6, 2018 | Oct 31, 2018 | $360 |
Inspection history
12 visits, newest first
Jul 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate8 Basic
What the inspector wrote — 11 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Beef stored directly in supermarket bags, employee removed and placed in food grade bags. Corrected On-SiteCorrected On-Site**
Handwash sink used for purposes other than handwashing. Cup inside hand sink located in kitchen entrance Cup and spoon inside hand sink on drink are, removed
No color/concentration comparison chart available for chemical test kit used to check sanitizer. No test strips for quat sanitizer
Ceiling/ceiling tile shows damage or is in disrepair. Leak from ceiling in dinning room.
Show the remaining 7 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent over chest freezers and ceiling tiles in between prep area and dish area!.
Dead roaches on premises. 1dead roach on floor by office located next to mop sink, picked up
Floor area(s) covered with standing water. Standing water on floor in dinning room, employee mopped.
Light shield damaged/in disrepair. 3light bulbs out in cook line
Reach-in cooler interior/shelves have accumulation of soil residues. Gasket on reach in freezer have debris. Gasket in reach in cooler located across from stoves, employee cleaned
Screening is not 16-mesh to the inch. Screen on back door
Water leaking from pipe and/or faucet/handle. Leak from pipe under hand sink in cook line.
Jan 7, 2026□ 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 ▾
Accumulation of debris on exterior of warewashing machine.
Jan 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority1 Intermediate8 Basic
Show 13 findings ▾
Nonfood-grade bags used in direct contact with food. Raw pork stored in bag on chest freezer, placed in container Corrected On-SiteCorrected On-Site**
Raw animal food stored in same container as ready-to-eat food. Raw scallops in same container as raw vegetables. Separated
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked breaded chicken stored cold holding in walk in freezer overnight with temperature of 46F Whole pork stored cold holding overnight with temperature of 45F. Cooked sliced chicken stored in walk in cooler for 4 hours with temperature 45F. Tofu kept cold holding overnight with temperature of 45F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked eggs kept cold holding on make table cook line for 2 hrs with temperature of 50F. Cooked chicken 70 F kept in reach in cooler for 20 minutes. Diced pork belly kept cold holding in walk in cooler for less than 1 with temperature 45F. Pork kebabs kept in walk in cooler for 2 hrs with temperature of 47F Cooked breaded chicken stored cold holding in walk in freezer overnight with temperature of 46F Whole pork stored cold holding overnight with temperature of 45F. Cooked sliced chicken stored in walk in cooler for 4 hours with temperature 45F. Tofu kept cold holding overnight with temperature of 45F. Items from today placed in reach in freezer. Rechecked diced pork belly 43F, diced cooked chicken 43F, kebabs 38F
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand sink located in drink area Replaced Corrected On-SiteCorrected On-Site**
Accumulation of debris on exterior of warewashing machine.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler with temperature of 50F
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food while wearing a watch, removed
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle on rice, removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water of 83F
Light shield damaged/in disrepair. Light bulbs out in cook line.
Wet wiping cloth not stored in sanitizing solution between uses.removed
Aug 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate10 Basic
Show 17 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken kebab stored over raw pork kebab in reach in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breaded chicken 60 F in reach in cooler located across from single burner in cook line., for 1.5 hrs. Pleased in cooler for rapid cooling.
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 no date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer had food residue
Handwash sink used for purposes other than handwashing. Sponges and bucket located in hand sinks in cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on cooked chicken, sliced pork belly, diced pork, sliced pork belly m pork belly pieces. Marinated eggs made three days ago. Matcha pudding made three days ago. Milk foam Operator labeled per cook items were cooked yesterday. Corrected On-SiteCorrected On-Site**
Spray bottle containing toxic substance not labeled. Spray bottle with purple chemical no label.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling tiles in front of walk in cooler, on prep area and on dish area.
Cleaned and sanitized equipment or utensils not properly stored. Spoons kept on prep table by rice warmer.
Cutting board has cut marks and is no longer cleanable. Cutting boards on prep area.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from open container kept on prep table in cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags and jacket stored over cases on dry rack.
Floor soiled/has accumulation of debris. Debris on floor under dish machine
In-use knife/knives stored in cracks between pieces of equipment. Knifes in between reach in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in water 82F located in cook line. * Cook discarded water. Corrected On-SiteCorrected On-Site**
Old labels stuck to food containers after cleaning. Old label on cooked chicken located on cook line. Per operator chicken cooked yesterday.
Time/temperature control for safety food thawed in an improper manner. Whole chicken been thawed at room temperature.
Mar 31, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over tempura sauce in walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken patty kept in cook line reach in cooler m kept for less than 4 hours with temperature of 45F. Tonkatsu pork kept on cook line table for less than 4 hours with temperature of 84F. Employee placed in cooler.Corrective Action TakenCorrective Action Taken**
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork belly kept in cook line for less than 4 hours with temperature of 85F. Employee placed on slow cooker to reheat.
Handwash sink not accessible for employee use at all times. Hand sink located on prep area blocked by boxes.
Handwash sink used for purposes other than handwashing. Container inside hand sinks located in prep and dish area
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No high temperature test strips or water proof high temperature thermometer.
Cutting board has cut marks and is no longer cleanable. Cutting boards on drinks area.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Sugar cane syrup stored on floor on drink area located at restaurant entrance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ac vent over single service items stored over reach in freezer.
Nov 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over pork bone in walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Octopus 80F. on counter less than 4hrs per operator. Advised to put on time as a public health control plan. Oper put time marking on item - beef Demi glass 130F hot holding in steam well less than 4hrs per operator. Operator immediately reheated to 165F for temperature recovery.
Bowl or other container with no handle used to dispense food. In chicken container.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink above prep table
Employee eating in a food preparation or other restricted area. Employee food and drink in ware washing area over clean pots pans
Food stored on floor. Soy buckets on floor in steam table area. (Corrected on site). Sugar jugs on floor at bar
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple containers of utensils in room temperature water. Advised operator that utensils in water must be 135F or containers must be empty and utensils washed every 4hrs
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in prep cooler at entrance to kook line Top of dish machine
Aug 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 25, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No consumer advisory for half marinated egg and Omurice
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
May 29, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
May 28, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken gyoza and liquid eggs at 51F per operator less then 1 hour in RIC next to handwash sink. Recommended to move to walk in cooler for temperature recovery
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork for ramen at 90F in kitchen counter. Per operator less then 1 hour, recommended operator to use time as public health control. Provided operator with Time as public Health control form.
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.
May 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 1 high priority.
1 High priority6 Intermediate6 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ice cream containers inside of reach in freezer
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No consumer advisory for half marinated egg and Omurice
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand sink next to dish area
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 soap provided at handwash sink. No soap in handwash sink next located next to dish area
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory for half marinated egg and Omurice
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and cooked pork in walk in cooler with no date marking
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. Container with no handle inside soy sauce bucket
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink container in reach in cooler next to corn
No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer in reach in cooler in front of fryers
Single-service articles not stored inverted or protected from contamination. To go containers facing up in make table
Nov 21, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.Wrong test strips purchased for three bay sink quad solution.
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.