KYODAI JAPANESE STEAKHOUSE
210 ORANGE PARK N PARKWAY · ORANGE PARK · Clay County · FL 32073
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
21 full violation description(s) documented by the inspector during this visit.
High Priority 6
09-01-4High 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. Observed sushi cook preparing raw sushi rolls for customer with bare hands. Observed cook plating cooked tempura chicken and vegetables for a customer with bare hands. Inspector spoke with both employees and both washed hands and put on gloves. **Corrective Action Taken**
14-86-1High Priority – Non-food grade paper/paper towel used as liner for food container. Observed several containers at the fryer lined with paper towels used for after frying foods.
50-17-3High Priority – Operating with an expired Division of Hotels and Restaurants license. Current license expired June 1, 2023. **Admin Complaint**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, cut raw beef stored on top of bucket of prepared soup. Manager moved raw beef to appropriate storage. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4High Priority – Toxic substance/chemical improperly stored. Bottle of cleaner stored directly against bottle of lemon juice and tempura batter mix. Employee moved cleaner to appropriate location. **Corrected On-Site**
29-42-4High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On splitter added to threaded mop sink faucet, missing vacuum breaker on non-chemical side.
Intermediate 6
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach in cooler in kitchen, at prep area and multiple cutting boards stored under prep sink have black mold-like build up. Nozzles, surrounding under plating and ice chute on right soda machine have white fuzzy substance. **Repeat Violation**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Steel scrub pad in far left hand wash sink. Multiple miscellaneous items stored in hand wash sink by ice machine. Hand wash sink by ice machine blocked with a cart. Steel scrub pad and glass in bar hand wash sink. **Repeat Violation**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by ice machine.
11-26-1Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof available. Operator has DBPR Form. **Repeat Violation**
31B-03-4Intermediate – No soap provided at handwash sink. No soap at hand wash sink by ice machine. **Repeat Violation**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple prepared food products in sushi area and walk in cooler have no label indicating prepared date.
Basic 9
36-34-5Basic – Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Vent at front entrance in lobby dusty. Small vent at entrance to dry storage is dusty. Dishroom vent and surrounding ceiling tiles are soiled. Dishroom floor under pre-rinse area and dishmachine is soiled. **Repeat Violation**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage and sandwich on prep table in kitchen. Employee moved items. Employee beverage on shelf above flip top reach in cooler top reach in cooler in kitchen. Employee moved beverage. Employee beverages on back prep table. **Corrected On-Site**
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. No hair restraints on any cook/prep cook in kitchen.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice utensil stored in standing water at 123F. Employee replaced water. **Corrected On-Site**
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven in sushi area has build up of debris. **Repeat Violation**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under grills has build up of debris. Internal hood system has grease build up with grease dripping from hood system. Shelving under sushi prep are is soiled. Floor in bar area behind equipment and under the hand wash sink is soiled. Soda machine on left has green substance on under plating around nozzles.
25-09-4Basic – Single-service items for customer self-service not properly protected to prevent contamination. Unwrapped straws for beverages at bar area within customer reach.
21-14-4Basic – Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Employee removed used apron with visible food debris and placed on top of squeeze bottles and seasonings on cart at back prep. Manager removed apron. **Corrected On-Site**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on back prep table. **Repeat Violation**
Inspector observations synchronized from DBPR on October 22, 2026 12:37 PM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 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.