KINYA RAMEN & MOCHINUT
415 DURBIN PAVILION DR STE 103 · SAINT JOHNS · St. Johns County · FL 32259
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
9 full violation description(s) documented by the inspector during this visit.
High Priority 4
01B-01-4High Priority – Dented/rusted cans present. See stop sale. 1 dented can of coconut milk **Repeat Violation** **Admin Complaint**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over shredded lettuce in reach in cooler on ramen cook line. Raw shell eggs stored over cooked noodles in reach in cooler drawer under grill on ramen cook line. Raw liquid eggs stored over cream cheese in standing reach in cooler behind main cook line in kitchen. Manager rearranged all items during inspection. **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (74F – Cold Holding) sitting out by grill on ramen cook line, per manager butter has been there less then 1 hour, per manager they will place butter on time control. sliced chicken (47F – Cold Holding) in overfilled containers in top section of flip top reach in cooler on ramen cook line, per manager chicken was placed in cooler less then 1 hour ago. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
41-27-4High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Both sanitation bucket at ramen cook line reading 200ppm, buckets remade to 100ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
Intermediate 1
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Hand wash station on ramen cook line used to stored chopsticks and steel scrub pad. Hand wash station at server station used to dump ice in. Hand wash station at mochi nut counter used to rinse out dishes.
Basic 4
08B-38-4Basic – Food stored on floor. Buckets of soy sauce in kitchen around main cook line. Boxes of food in walk in freezer.
03G-53-1Basic – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment is sous vide chicken and removing them from the package after less than 24 hours, but does not have any time or date markings on chicken in walk in cooler.
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Bag of unwashed red onions and green onions stored over cut onions and butter in walk in cooler, manager rearranged all items. **Corrected On-Site**
14-06-4Basic – Wood food-contact surface not properly sealed. Shaved down wood chopstick used to stir noddles in cooking unit on ramen cook line shows signs of warping and water absorption.
Inspector observations synchronized from DBPR on August 16, 2026 7:40 AM.
Violation category totals
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
1 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.