KAMIYA 86
2 FAIRFIELD BLVD STE 8
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 5/14/2025
High Priority
1
Intermediate
1
Basic
9
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.
- 36-11-4:Basic - Floors not maintained smooth and durable. Walk in cooler floor in poor order. Rusted floor.
- 08B-38-4:Basic - Food stored on floor. Boxed foods on floor in walk in freezer. Tubs of raw chicken on floor in walk in cooler.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. In use knives stored between prep equipment. Moved by manager. **Corrective Action Taken**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handles.
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn, loose Cooler gaskets at prep line
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled cooler gaskets. Prep line. Soiled hood filters. Grease buildup.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cut broccoli placed back in original delivery box.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken thawing in standing water in prep sink. Person In Charge turned water faucet on. **Corrective Action Taken** Repeat Violation
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 0 ppm. Supply bucket low on chlorine. Replaced by manger. 100 ppm after replacement. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Multiple Hand Wash Sinks used for rinsing utensils and wipe cloths.
Food safety inspection conducted on 5/14/2025 revealed 11 total violations (1 high priority, 1 intermediate, 9 basic).
Inspection on 1/21/2025
High Priority
3
Intermediate
7
Basic
9
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside of large ice machine in prep area. Repeat Violation
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License from 2023 displayed at front counter.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table in sever area in kitchen.
- 51-18-6:Basic - No copy of latest inspection report available.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In reach in cooler at sushi bar.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw fish thawing at room temperature at sushi bar area.
- 32-23-4:Basic - Toilet/urinal not flushing/functioning properly. Toilet in women's restroom.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket on rack in kitchen area by make line.
- 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 stored over raw beef in walk in freezer, all removed from original packaging. Also raw chicken and raw beef stored over lettuce in walk in cooler. Also raw fish stored over various sauces in reach in cooler at sushi bar. Also raw beef stored over sauces in bottom of reach in cooler on cook line. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish roe (57F - Cold Holding) sitting out on counter at sushi bar area, per manager roe has been sitting out less then 30 minutes, roe placed in cooler. fresh garlic in oil (58F - Cold Holding) sitting out on cook line , per manager garlic has been sitting out less then 30 minutes, garlic put in reach in cooler **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Can of butane stored with various bags of dried foods in cabinet at sushi bar area.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Operator Hua Yao Ke, expired 12/19/2024 Repeat Violation Admin Complaint
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station in ware washing area blacking by large pan Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In stall in both men's and women's bathroom. At both hand wash stations at sushi bar. At hand wash station in ware washing area. At hand wash station at server station in kitchen. At hand wash station in preparation area. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash station in ware washing area. At hand wash station in prep area.
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked rice in standing reach in cooler in kitchen, per manager rice was cooked and frozen 3 days prior then thawed out today.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Shut off at hand wash station in prep area, manager corrected during inspection. Corrected On-Site
Food safety inspection conducted on 1/21/2025 revealed 19 total violations (3 high priority, 7 intermediate, 9 basic).
Inspection on 5/30/2024
High Priority
3
Intermediate
7
Basic
11
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior sides and deflector plate of ice machine has black mold-like substance. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in bin of flour by back exit. Operator removed bowl. Corrected On-Site Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Two stained ceiling tiles at middle of make line. Walk in cooler fan guards have debris. Vent above liquor storage in hallway has debris. Floor throughout dishroom and under kitchen equipment is soiled.
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Blender on shelf at back prep area has melted/cracked lid in poor condition. Duct tape used on multiple equipment; on blender lid, on gaskets of reach in cooler in kitchen, on board with toaster oven at sushi, gaskets of sushi reach in cooler and on sushi display doors.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage in service reach in cooler stored above ready to eat sauces. Two employee beverages on shelf above prep table being used to cut vegetables. One employee beverage on prep table next to cutting board with cut vegetables. Operator removed all beverages. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Case of seaweed on floor at back exit. Raw chicken and cut vegetables on the floor in walk in cooler. Multiple cases of fish and chicken on floor in walk in freezer. Multiple buckets of sauces on floor in hallway of dry storage area. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water at 78F. Operator dumped out water. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at both hand wash sinks in kitchen entrance and both sinks in sushi area. Provided DBPR Form HR 5030-111. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Walk in cooler gasket and gasket on left reach in cooler in kitchen are soiled. Right side of wok station and left side of fryer has grease build up. Repeat Violation
- 22-16-4:Basic - Reach-in cooler/walk-in cooler interior/shelves have accumulation of soil residues. Left shelving in walk in cooler has white mold-like substance on shelving.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Left shelving in walk in cooler with heavy rust.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used in the bottom of multiple containers of cut vegetables.
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Ortho brand ant killer powder under three compartment sink in dishroom. Operator states it is for his house and discarded chemical. Corrected On-Site Repeat Violation Admin Complaint
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer on speed rack, tray of raw chicken wrapped in plastic wrap stored above raw shrimp and fish. Raw pork in plastic wrap in a bowl stored on top of bin of rice near back exit. Operator moved pork to proper storage. Corrected On-Site Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Manual can opener on table in kitchen is soiled. Two cutting boards at back prep area with heavy staining. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Scrub pad in two of the hand wash sinks in food prep and kitchen area. Operator removed scrub pads. Repeat Violation
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. Six employees engaged in food preparation at beginning of inspection with no certified food manager present. Certified food manager arrived during inspection. Repeat Violation Admin Complaint
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink at back prep area.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No prof of food handler training for Byron, hired 2.5 months ago or Mike, hired 6 months ago.
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink in dish room.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator states holding tofu at soup wells on time controls but not on written procedures. Operator added tofu to written procedures. Corrected On-Site
Food safety inspection conducted on 5/30/2024 revealed 21 total violations (3 high priority, 7 intermediate, 11 basic).
Inspection on 8/23/2023
High Priority
5
Intermediate
4
Basic
14
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin has mold like substance spots around the sides and deflector plate.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as a scoop in the bulk sugar container.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Microwave behind the sushi bar counter wrapped in plastic wrap with build up of soiled residue. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on the service side of the main cook line on a clean prep table. Employee beverages in the prep area over dry products. Repeat Violation
- 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 phone stored on clean prep table at the pass through window. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple clean containers stacked while wet on the shelves in the warewashing and prep areas. Repeat Violation
- 36-73-4:Basic - Floors, Walls, Ceilings soiled/has accumulation of debris. Floor in the sushi bar area has accumulation of food debris. Ceiling vent over the main cook line have build up of dust on the vent and surrounding tiles. Ceiling vents in the warewashing area have build up of mold like substance.
- 08B-38-4:Basic - Food stored on floor. Container of soy sauce on the floor in the dry storage hallway. Multiple containers of food on the floor of the walk in freezer. Bag of cabbage on the floor in the prep area. Repeat Violation
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Accumulation of grease on the main cook line hood system.
- 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. On the main cook line, tongs stored on the oven door handles and knives stored between flip top reach in cooler and prep table.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Multiple hand wash sinks with no employee hand wash signage.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance build up. Repeat Violation
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocados being prepped behind the sushi bar counter not washed before prep evident by the stickers still attached.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths on the cook line on wok station and clean cutting board.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee behind the sushi bar counter place on gloves to begin working with food with no hand wash before placing on gloves.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Plastic grocery bag used in direct contact with noodles in the reach in cooler opposite the wok station. Operator removed the noodles from the plastic grocery bag. Corrected On-Site
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Ortho home pesticide stored on the floor of the warewashing area.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer, raw shrimp in plastic wrap of ready to eat containers of ice cream. In the walk in freezer raw chicken on sheet tray over ready to eat dumping a on the speed rack. Employees rearranged the standup reach in freezer. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line, raw chicken skewers over open container of ready to eat hoisin sauce. Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting boards with food residue staining build up. Soda dispenser in the waitstation area has mold like substance spots around the nozzles. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee hand wash sink used as a dump sink evident by ice build up in sink.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ More than 4 food handling employees present at time of inspection with no certified food manager present.
- 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. In the walk in cooler cooked containers of egg and chicken with no product date marking.
Food safety inspection conducted on 8/23/2023 revealed 23 total violations (5 high priority, 4 intermediate, 14 basic).