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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 10/05/2018 Met Inspection Standards
During This Visit
More information about inspections.
2 6 13
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.
Violation    Observation
14-01-4    Basic - Bowl or other container with no handle used to dispense food. Bowl in soy sauce under prep table near dish machine, manager removed **Corrected On-Site**
23-25-4    Basic - Build-up of grease/dust/debris on hood filters. Two panels over wok heavy grease build up
23-04-4    Basic - Build-up of mold-like substance on nonfood-contact surface. Under hand sink by doorway
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. Under prep table near dish pit, 3 boards deep cuts soiled
12B-12-4    Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink no lid or straw on counter across from fryer with bins of crunchy, manager discarded drink **Corrected On-Site**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink no lid or straw on counter across from fryer with bins of crunchy, manager discarded drink **Corrected On-Site** **Repeat Violation**
08B-47-4    Basic - Food not stored at least 6 inches off of the floor. Bucket of ginger on floor of sushi bar, manager removed **Corrected On-Site**
08B-36-4    Basic - Food stored in a location that is exposed to splash/dust. Ice bath with open containers of food next to hand sink by doorway to kitchen, employee removed **Corrected On-Site**
10-20-4    Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs hanging off stove handle on cook line, a Manager removed **Corrected On-Site** **Repeat Violation**
10-01-4    Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle in vinegar bucket under prep table near dish pit, manager removed **Corrected On-Site**
21-06-4    Basic - Paper towel used as liner for food container. Soft crab on cook line, manager removed **Corrected On-Site** **Repeat Violation**
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. Make table by soda machine
08B-13-4    Basic - Stored food not covered in walk-in cooler. Herb and cut washed onions, Employee covered **Corrected On-Site** **Repeat Violation**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Gallic in oil 81° and egg 84° on cook line cart, placed there around 10:30. Manager added to time control **Corrective Action Taken** **Repeat Violation**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Sushi reach in cooler: raw fish over chopped avocado Walk in cooler: raw shrimp and beef over unwashed lettuce heads. Manager removed all **Corrected On-Site**
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Top interior of machine near dish machine
01C-03-4    Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tag no date, only one tag manager stated they only order special. Manager looked up last date sold and dated **Corrected On-Site**
31A-13-4    Intermediate - Employee used handwash sink as a dump sink. Employee dump ice bath into hand sink by kitchen doorway
22-03-4    Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. Kitchen by doorway
02A-01-4    Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Raw oysters served on specials, printed sign for establishment **Corrected On-Site**
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice and noodles made Wednesday in make table by soda machine, employee dated **Corrected On-Site**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

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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.