KYURAMEN UCF
3402 TECHNOLOGICAL AVE STE 232, ORLANDO 32817
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 7 health inspection reports
All Inspection Reports
Inspection on 11/6/2024
High Priority
2
Intermediate
0
Basic
7
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In chicken container. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink above prep table Corrected On-Site
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee food and drink in ware washing area over clean pots pans Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Soy buckets on floor in steam table area. (Corrected on site). Sugar jugs on floor at bar
- 10-07-4:Basic - 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
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave
- 23-03-4:Basic - 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
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over pork bone in walk in cooler Corrected On-Site
- 03B-01-6:High Priority - 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. Corrected On-Site
Food safety inspection conducted on 11/6/2024 revealed 9 total violations (2 high priority, 0 intermediate, 7 basic).
Inspection on 8/26/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/26/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/25/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-07-25: **Time Extended**
- 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2024-07-25: **Time Extended**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - 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 - From follow-up inspection 2024-07-25: **Time Extended**
Food safety inspection conducted on 7/25/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 5/29/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2024-05-29: **Time Extended**
Food safety inspection conducted on 5/29/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 5/28/2024
High Priority
2
Intermediate
1
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - 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 **Corrective Action Taken** Warning
- 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 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. **Corrective Action Taken** Warning
- 53B-01-5:Intermediate - 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. Warning
Food safety inspection conducted on 5/28/2024 revealed 3 total violations (2 high priority, 1 intermediate, 0 basic).
Inspection on 5/13/2024
High Priority
1
Intermediate
6
Basic
6
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Container with no handle inside soy sauce bucket 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 drink container in reach in cooler next to corn Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer in reach in cooler in front of fryers Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers facing up in make table Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ice cream containers inside of reach in freezer Corrected On-Site
- 02B-01-5:Intermediate - 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
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand sink next to dish area Corrected On-Site
- 53B-01-5:Intermediate - 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. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap in handwash sink next located next to dish area Corrected On-Site
- 02B-02-5:Intermediate - 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 Corrected On-Site
- 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. Cooked chicken and cooked pork in walk in cooler with no date marking Corrected On-Site
Food safety inspection conducted on 5/13/2024 revealed 13 total violations (1 high priority, 6 intermediate, 6 basic).
Inspection on 11/21/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 16-37-1:Intermediate - 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.
Food safety inspection conducted on 11/21/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).