KAMIYA 86
2 FAIRFIELD BLVD STE 8
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
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All Inspection Reports
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).