DirtyFLRestaurant Inspection Data

KAMIYA 86

With 10 inspections documented, KAMIYA 86 maintains a 2.6/5 food safety rating in PONTE VEDRA BEACH. Food safety practices have remained consistent.

2 FAIRFIELD BLVD STE 8

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 10/6/2025

Inspection #: Visit ID: 13486897

  • 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All food handler certifications expired in January or February of this year. Warning - From follow-up inspection 2025-08-08: 60 day callback from original inspection **Time Extended** - From follow-up inspection 2025-10-06: No certifications available on site. Per phone call with operator he has them in his car, but is unable to send photo of certifications. Admin Complaint

Inspection Date: 8/8/2025

Inspection #: Visit ID: 13484613

  • 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All food handler certifications expired in January or February of this year. Warning - From follow-up inspection 2025-08-08: 60 day callback from original inspection **Time Extended**

Inspection Date: 8/6/2025

Inspection #: Visit ID: 10898401

  • 35A-03-4:Basic - Dead roaches on premises. 2 dead roaches under flat top grill. 2 dead roaches bag in box soda rack in corner of kitchen. 2 dead roaches at wait station around cabinets. 2 dead roaches by back door to establishment in hallway. 1 dead roaches under dish machine in ware washing area. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Walls and floor around cook line and sushi bar area.
  • 36-11-4:Basic - Floors not maintained smooth and durable. Walk in cooler floor.
  • 08B-38-4:Basic - Food stored on floor. Multiple boxes in walk in freezer. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all cooking equipment on cook line. Between reach in cooler and counter at sushi bar. Repeat Violation
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket at sushi bar reading 0ppm.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Noodles in grocery bag in reach in cooler on cook 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 pork mixture on speed rack in walk in freezer, all removed from original container. Raw chicken stored over bags of miso paste on speed rack in walk in freezer, all removed from original packaging. Also raw fish stored over various sauce bottles in reach in cooler at sushi bar. Also raw chicken stored over curry sauces in bottom of reach in cooler on cook line. Also raw shrimp and raw chicken stored in top section of reach in cooler on cook line over miso paste in bottom section without a physical barrier between them.
  • 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sheet pans of cut cucumbers stored on top of display sushi cooler at sushi bar with customer at bar, sheet pans moved. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coconut milk (49F - Cold Holding); raw chicken (44F - Cold Holding); dumpling (51F - Cold Holding); butter (45F - Cold Holding) all items over fill lines of top section of reach in cooler, per operator all items have been in cooler for less then 1 hour. raw shell eggs (49F - Cold Holding); raw chicken wings (49F - Cold Holding); tofu (49F - Cold Holding) all items in walk in cooler, per operator door has been consistently open for several hours. raw fish eggs (53F - Cold Holding) in display cooler at sushi bar, per employee eggs have been consistently taken in and out of cooler for several hours, operator placed eggs on time control. **Corrective Action Taken** Warning
  • 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.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. salad mix (49F - Cooling, after 45 minutes 49F) in reach in cooler in server area in kitchen next to door that is constantly being open, salad moved deeper in cooler **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station at sushi bar used to wash out wet towels. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in ware washing area.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash station by office.
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All food handler certifications expired in January or February of this year. Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand wash station in ware washing area.

Inspection Date: 6/9/2025

Inspection #: Visit ID: 10855492

  • N/A:No Violations Were Observed

Inspection Date: 6/7/2025

Inspection #: Visit ID: 10855150

  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. Approximately 10 dead roaches under cook line in kitchen. Approximately 11 dead roaches under bag in box soda rack in corner of kitchen. Approximately 4 dead roaches along walls in kitchen by cook line. Approximately 3 dead roaches under reach in coolers on make line. Approximately 5 dead roaches around ice machine in back of prep area behind kitchen. Approximately 3 dead roaches under triple sink in ware washing area. Approximately 3 dead roaches under counter at sushi bar area. Admin Complaint - From follow-up inspection 2025-06-07: Approximately 3 dead roaches along wall under dish machine. Approximately 5 dead roaches along wall be tables in prep area. 1 dead roach along wall by ice machine in back prep area in kitchen. 1 dead roach wok station on cook line. Employee began to clean up all dead roaches. **Time Extended**
  • 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Approximately 5 live roaches on underside of lip of wok station on cook line. Approximately 3 live roaches under prep table by cook line in kitchen. Approximately 2 live roaches under ice machine in back prep area behind cook line. Approximately 1 live roach under shelve at sushi bar area. Admin Complaint - From follow-up inspection 2025-06-07: No live roaches observed in establishment **Time Extended**

Inspection Date: 6/6/2025

Inspection #: Visit ID: 10855086

  • 35A-03-4:Basic - Dead roaches on premises. Approximately 10 dead roaches under cook line in kitchen. Approximately 11 dead roaches under bag in box soda rack in corner of kitchen. Approximately 4 dead roaches along walls in kitchen by cook line. Approximately 3 dead roaches under reach in coolers on make line. Approximately 5 dead roaches around ice machine in back of prep area behind kitchen. Approximately 3 dead roaches under triple sink in ware washing area. Approximately 3 dead roaches under counter at sushi bar area. Admin Complaint
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Approximately 5 live roaches on underside of lip of wok station on cook line. Approximately 3 live roaches under prep table by cook line in kitchen. Approximately 2 live roaches under ice machine in back prep area behind cook line. Approximately 1 live roach under shelve at sushi bar area. Admin Complaint

Inspection Date: 5/14/2025

Inspection #: Visit ID: 10763100

  • 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.

Inspection Date: 1/21/2025

Inspection #: Visit ID: 8727318

  • 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

Inspection Date: 5/30/2024

Inspection #: Visit ID: 8481372

  • 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

Inspection Date: 8/23/2023

Inspection #: Visit ID: 8349098

  • 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.