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Licensee
Name:
KAMIYA
License Number:
SEA2614915
Rank:
Seating
License Expiration Date:
06/01/2019
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
1286 3RD STREET SOUTH JACKSONVILLE BEACH, FL 32250
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
12/22/2016
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
4
7
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Cardboard used to line food-contact shelves.
Soiled Cardboard lining shelves at front of sushi bar, removed by manager during inspection. **Corrected On-Site** **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee water bottle without a lid or straw on side of cooler along cook line, employee water bottle without lid or straw on prep across from triple sink **Warning**
Basic - Employee eating in a food preparation or other restricted area.
Chef eating at cook line, owner corrected chef during inspection and chef stopped eating. **Corrected On-Site** **Warning**
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
Needed in sushi prep cooler placed in cooler during inspection by employee. **Corrected On-Site** **Warning**
Basic - Soil residue build-up on nonfood-contact surface.
Heavy build up of soil old debris on dish rack sitting by triple sink back of kitchen **Warning**
Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up.
Walk in cooler gasket has heavy build up of old debris **Warning**
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 0 ppm chlorine, instructed manager to set up triple sink **Warning**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Employee touching pasta with bare hands, employee chopping mushrooms with bare hands, corrected employee and he placed on gloves during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
In cooler across from hand sink and cook line - Butter 63° recommended keeping on time control, owner marked with time during inspection. Broccoli cooked 47°. At hand sink front of kitchen - tomato cut 54° recommended adding more ice. **Repeat Violation** **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged.
Sheet of raw chicken stored over sheet of shrimp, sheet of raw chicken stored over sheet of salmon on rack in walk in cooler **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
Sponge and scrubber back of kitchen sitting inside hand sink, removed by manager during inspection **Corrected On-Site** **Warning**
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Numerous menu items served raw are not marked on main menu **Repeat Violation** **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
