Licensing Portal - Inspection Details
Click here to access the department's home page
     Log On
   Search for a Licensee
   Apply for a License
   View Application Status
   Find Exam Information
   File a Complaint
   AB&T Delinquent
    Invoice & Activity
    List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Name: KOYAME License Number: SEA7000538
Rank: Seating License Expiration Date: 02/01/2022
Primary Status: Current Secondary Status: Active
Location Address: 1558 BELLA CRUZ DR

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 08/27/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
8 5 18
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.
Violation    Observation
35B-03-4    Basic - **Outer openings not protected with self-closing doors. ** Exterior door has a gap at the threshold that opens to the outside.
08B-45-4    Basic - 5 small buckets of food / sauce stored on floor in walk-in cooler. **Corrected On-Site**
14-01-4    Basic - Bowl or other container with no handle used to dispense dry goods.
36-34-5    Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.
22-08-4    Basic - Cooks line rolling cart has heavy accumulation of grease rust and food debris.
12B-04-4    Basic - Designated employee drink located in a food preparation or other restricted area causing possible cross contamination. In server station.
08B-49-4    Basic - Employee personal food not properly identified and segregated from food to be served to the public. Cold cuts and yogurt in coke reach in cooler.
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Pillow and towel over coal in a box soda rack. Magazine over soda machine in server station.
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
24-08-4    Basic - Equipment not properly air-dried - wet nesting. Medal pans over the three compartment sink.
08B-47-4    Basic - Food not stored at least 6 inches off of the floor. **30 lbs of Raw frozen pork buts stored on floor in freezer. ** 20 lbs Of teriyaki steak on a stick stored in a rice bag on the floor in the freezer floor.
08B-38-4    Basic - Food stored on floor. **Fryer oil on cooks line. ** 20 Gallon white food storage can of rice and flour on floor in dry stockroom.
23-07-4    Basic - Gaskets with slimy/mold-like build-up. On cooks line.
14-17-4    Basic - Prep table food storage shelves with rust that has pitted the surface.
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. On cooks line
25-35-4    Basic - Reuse of single-use articles. Plastic rice bags used to store teriyaki steak on a stick in walk in freezer.
25-33-4    Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Food containers, Cardboard boxes used to line to go bags .
23-12-4    Basic - Walk-in cooler shelves soiled with encrusted food debris.
29-44-4    High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Three compartment spray arm.
41-07-4    High Priority - Container of medicine improperly stored. Employee medicine above tea in server station. Nutrilite protein power,
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. operator will hand was dishes till dishwasher in fixed. **Corrective Action Taken**
22-49-4    High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
12A-04-5    High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Cleared up dirty dishes from table then served guest fresh cooked meals without washing hands.
03F-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Garlic and oil less then 4 hours no time stamp.
08A-09-4    High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw marinated beef steak strips , raw marinated chicken legs , raw marinated chicken wings , over bulk prepped mushrooms and bulk prepped peppers and onions.
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Raw marinated chicken leg quarter, raw beef strips, over case of white peaches, over the bulk prepped bus tub of mushrooms, bulk prepped peppers and onions.
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. On food grinder.
31A-02-4    Intermediate - Handwash sink not accessible for employee use due to being blocked by mop bucket **Corrected On-Site**
53B-14-5    Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One of the three cooks a one of the two servers are not trained.
22-06-4    Intermediate - Slicer blade soiled with old food debris. Hamilton beach food processor.
16-53-4    Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. operator will hand wash dishes till dish machine is repaired. **Corrective Action Taken**
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395