DirtyFLRestaurant Inspection Data

KYURAMEN TECHNOLOGICAL

Food safety records indicate KYURAMEN TECHNOLOGICAL in ORLANDO has 2 inspections with a 1.0/5 overall rating. Food safety practices have remained consistent.

3402 TECHNOLOGICAL AVE STE 232, ORLANDO 32817

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports

All Inspection Reports

Inspection Date: 8/14/2025

Inspection #: Visit ID: 10905154

  • 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

Inspection Date: 3/31/2025

Inspection #: Visit ID: 10806344

  • 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