KYURAMEN TECHNOLOGICAL
3402 TECHNOLOGICAL AVE STE 232, ORLANDO 32817
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
All Inspection Reports
Inspection on 3/31/2025
High Priority
4
Intermediate
3
Basic
4
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on drinks area.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Sugar cane syrup stored on floor on drink area located at restaurant entrance . **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ac vent over single service items stored over reach in freezer.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over tempura sauce in walk in cooler **Repeat Violation**
- 08A-20-5:High Priority - 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. **Corrected On-Site**
- 03A-02-5:High Priority - 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 Taken** **Corrective Action Taken**
- 03B-01-6:High Priority - 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 . **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink located on prep area blocked by boxes. **Corrected On-Site** **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container inside hand sinks located in prep and dish area **Corrected On-Site** **Repeat Violation**
- 16-37-1:Intermediate - 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 . **Repeat Violation**
Food safety inspection conducted on 3/31/2025 revealed 11 total violations (4 high priority, 3 intermediate, 4 basic).