KAMIYA 86
2 FAIRFIELD BLVD STE 8 · PONTE VEDRA BEACH · St. Johns County · FL 32082
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
17 full violation description(s) documented by the inspector during this visit.
High Priority 4
14-31-5High Priority – Nonfood-grade bags used in direct contact with food. Noodles in grocery bag in reach in cooler on cook line.
08A-02-6High 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-01-4High 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-02-5High 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**
Intermediate 7
11-27-4Intermediate – 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-15-4Intermediate – 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-11-4Intermediate – Handwash sink used for purposes other than handwashing. Hand wash station at sushi bar used to wash out wet towels. **Repeat Violation**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in ware washing area.
31B-03-4Intermediate – No soap provided at handwash sink. At hand wash station by office.
53B-05-5Intermediate – 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**
27-16-4Intermediate – 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.
Basic 6
35A-03-4Basic – 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**
36-73-4Basic – Floor soiled/has accumulation of debris. Walls and floor around cook line and sushi bar area.
36-11-4Basic – Floors not maintained smooth and durable. Walk in cooler floor.
08B-38-4Basic – Food stored on floor. Multiple boxes in walk in freezer. **Repeat Violation**
23-03-4Basic – 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**
21-07-4Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket at sushi bar reading 0ppm.
Inspector observations synchronized from DBPR on September 3, 2026 12:08 PM.
Violation category totals
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.