KINYA
1999 NW 43 ST · GAINESVILLE · Alachua County · FL 32605
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
20 full violation description(s) documented by the inspector during this visit.
High Priority 5
01B-01-4High Priority – Dented/rusted cans present. See stop sale. 2 cans of ketchup.
14-86-1High Priority – Non-food grade paper/paper towel used as liner for food container. Paper towels wrapped around raw fish in reach in cooler at sushi area.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat skewers over wing sauce bottle in reach in cooler on cooks line, operator moved sauce bottle. **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boba (74F – Cold Holding) sushi rice (75F – Cold Holding) items at room temperature, operator stated they are made in the morning around 12pm then if not used they are discarded 4 hours from that time, no time mark or time application. wings (46F – Cold Holding); pork (44F – Cold Holding); chicken (46F – Cold Holding) items in walk in cooler under fans next to cooling cooked foods, other foods across cooler are 41F or below, fans are blowing at 36-38F. **Warning**
41-10-4High Priority – Toxic substance/chemical improperly stored. WD40, butane fuel, and grill cleaner on food dry storage shelves next too and above food. Operator moved all chemicals. **Corrected On-Site**
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.
03G-43-1Intermediate – Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Vacuum sealing raw chicken. **Warning**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Handwash sink on cooks line blocked by carts in front of ice machine, operator moved carts. **Corrected On-Site**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Container in Handwash sink at corner of sushi bar.
53B-01-5Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee that has been here since July no training. All other employees have been working here less than 60 days. **Warning**
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.
03G-50-1Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous vide cooking chicken. Vacuum sealing raw chicken. **Warning**
Basic 8
14-01-5Basic – Bowl or other container with no handle used to dispense food. Cup in sauce in walk in cooler, cups in dried seasonings on dry storage shelf, and cup in flavor enhancer container.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on food dry storage shelf and drink on prep table at sushi bar. Operator moved all drinks to the bottom. **Corrected On-Site**
14-11-5Basic – Equipment in poor repair. Wooden stirring paddles the food contact surface it peeling/chipping away.
08B-38-4Basic – Food stored on floor. Multiple items in walk in cooler and walk in freezer. Oil jugs under Handwash sink in kitchen by dish area. Drinks on floor under Three compartment sink at drink area.
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. 2 knives in between reach in cooler and reach in freezer on cooks line.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Boba scoop in water 81F.
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. 2 sinks behind sushi bar. No soap at sink in kitchen by ice machine.
14-47-4Basic – Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pieces under sushi display cooler not sealed.
Inspector observations synchronized from DBPR on October 17, 2026 11:29 AM.
Violation category totals
1 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
4 observation(s)
3 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.