DirtyFLRestaurant Inspection Data

KYURAMEN TECHNOLOGICAL

Food safety records indicate KYURAMEN TECHNOLOGICAL in ORLANDO has 4 inspections with a 2.0/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 4 reports on file

3402 TECHNOLOGICAL AVE STE 232, ORLANDO 32817

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 4 health inspection reports

All Inspection Reports

1/7/2026· 2mo ago

Visit ID: 13607302

Met Inspection Standards

1 basic

  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2026-01-07: **Time Extended**

1/6/2026· 2mo ago

Visit ID: 13493104

Follow-up Inspection Required

4 high, 1 int, 8 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-74-7:Basic - 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 Warning
  • 12B-12-5:Basic - 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. Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food while wearing a watch , removed Corrected On-Site
  • 10-06-5:Basic - 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 Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water of 83F Repeat Violation
  • 38-01-4:Basic - Light shield damaged/in disrepair. Light bulbs out in cook line.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.removed Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Raw pork stored in bag on chest freezer , placed in container Corrected On-Site** Corrected On-Site
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Raw scallops in same container as raw vegetables. Separated Corrected On-Site
  • 01B-02-5:High Priority - 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 .
  • 03A-02-5:High Priority - 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 Repeat Violation Warning
  • 31B-02-4:Intermediate - 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-Site** Corrected On-Site

8/14/2025· 7mo ago

Visit ID: 10905154

Met Inspection Standards

2 high, 5 int, 10 basic

  • 36-34-5:Basic - 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.
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Spoons kept on prep table by rice warmer. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on prep area . Repeat Violation
  • 12B-12-5:Basic - 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. Corrected On-Site
  • 40-06-5:Basic - 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. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Debris on floor under dish machine
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knifes in between reach in cooler. Corrected On-Site
  • 10-07-4:Basic - 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-Site** Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old label on cooked chicken located on cook line. Per operator chicken cooked yesterday.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Whole chicken been thawed at room temperature.
  • 08A-02-6:High Priority - 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.
  • 03A-02-5:High Priority - 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 . **Corrective Action Taken** Repeat Violation
  • 02C-03-5:Intermediate - 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer had food residue Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sponges and bucket located in hand sinks in cook line. Corrected On-Site Repeat Violation
  • 02C-02-5:Intermediate - 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-Site** Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with purple chemical no label. Corrected On-Site

3/31/2025· 11mo ago

Visit ID: 10806344

Met Inspection Standards

4 high, 3 int, 4 basic

  • 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