K-Nam
Last inspected: Dec 23, 2025
47
Score
K-Nam appears in inspection records eight times, starting in 2023. The newest entry in the record is dated Dec 23, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about 10 violations before that.
Across the inspection history, “walk in cooler floor soiled/has accumulation of debris” is the issue that surfaces most often, recorded five times.
Compared to other Sarasota restaurants (averaging 81), there's room to close the gap. The pattern in the record is worth a careful look.
8
Inspections
4
Critical latest
0
Major latest
3
Minor latest
Inspection History
Dec 23, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Observed cooked sausage (52F - Cold Holding); butter (65F - Cold Holding) in the reach in cooler on the cook line. The operator stated the potentially hazardous foods had been held overnight. The operator discarded the above foods. Observed raw beef (53F - Cold Holding); cooked pork (53F - Cold Holding); raw ground beef (55F - Cold Holding); cooked chicken (52F - Cold Holding) The operator stated the potentially hazardous foods had been held for approximately 2.5 hours. The operator stored the above foods in the walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw ground beef stored in contact with cilantro in the reach in cooler on the cook line. The operator discarded the cilantro. **Corrected On-Site**
08A-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw ground beef stored in contact with cilantro in the reach in cooler on the cook line. The operator discarded the cilantro. Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the salmon. **Corrected On-Site**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Observed cooked sausage (52F - Cold Holding); butter (65F - Cold Holding) in the reach in cooler on the cook line. The operator stated the potentially hazardous foods had been held overnight. The operator discarded the above foods. **Corrected On-Site**
01B-02-5
Basic - Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the salmon. **Corrected On-Site**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee backpack stored near canned foods in the kitchen. The operator properly stored the employee personal belonging. **Corrected On-Site**
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for sugar not stored above the food. The operator properly stored the scoop handle. **Corrected On-Site**
10-01-5
47
Jul 11, 2025
Food-Licensing Inspection
No violations found.
100
Feb 26, 2025
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Equipment Adequate to Maintain Product Temperature
FL-29
Hands Clean and Properly Washed
FL-08
45
Sep 23, 2024
Routine - Food
7 critical violations. 1 major violation. 7 minor violations.
View 15 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken (51F - Cooling) in the reach in cooler on the cook line. The operator stated the chicken was cooked the day prior. The operator discarded the chicken. **Corrected On-Site**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked chicken (51F - Cooling) in the reach in cooler on the cook line. The operator stated the chicken was cooked the day prior. The operator discarded the chicken. **Corrected On-Site**
01B-36-5
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed coleslaw prepared in house date marked 9/14. The operator discarded the coleslaw. **Corrected On-Site**
01B-28-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw egg wash stored over shredded cheese in the single door reach in cooler on the cook line. The operator properly stored the raw egg wash. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed coleslaw prepared in house date marked 9/14. The operator discarded the coleslaw. **Corrected On-Site**
02C-01-5
High Priority - Toxic substance/chemical improperly stored. Observed canisters of sterno stored near clean equipment in the kitchen. The operator properly stored the canisters of sterno. **Corrected On-Site**
41-10-4
High Priority - Nonfood-grade bags used in direct contact with beef in thee reach in freezer.
14-31-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for the sanitizer bucket.
16-37-1
Basic - Accumulation of debris on the top exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers with no handle used as a scoop for panko and flour in the kitchen. The operator removed the containers. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide tanks not adequately secured in the kitchen.
51-11-4
Basic - Employee personal items stored in or above a food preparation area on the cook line. The employee items were properly stored. **Corrected On-Site**
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle used for uncooked rice not stored above the food. The operator properly store the scoop. **Corrected On-Site**
10-01-5
Basic - Rear exit door in the kitchen has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Walk in cooler floor soiled/has accumulation of debris. **Repeat Violation**
36-73-4
22
Feb 9, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (63F - Cold Holding) on the expo line. The operator stated the lettuce had been held for approximately 2.5 hours. The operator added the lettuce as a part of time for public health control. **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed raw chicken not marked with the date when removed from the freezer.
02C-08-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Accumulation of debris on top of the warewashing machine. **Repeat Violation**
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Floor soiled/has accumulation of debris. Observed the floor of the walk in cooler soiled with food debris. Observed the floor underneath equipment in the kitchen soiled with an accumulation of debris. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Observed plastic buckets containing food stored on the floor of the kitchen. Observed plastic bottled water stored on the floor in the kitchen. **Repeat Violation**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed an ice scoop stored unprotected on top of the ice machine.
10-12-5
Basic - Utensils stored upright with the food-contact surface up on the cook line.
24-18-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses at the sushi station. The operator properly stored the wiping cloth. **Corrected On-Site**
21-12-4
50
Oct 18, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef stored over unwashed onions in the walk in cooler.
08A-04-5
Basic - Accumulation of debris on top of warewashing machine. **Repeat Violation**
16-21-4
Basic - Floor soiled/has accumulation of debris. Observed the floor in the walk in cooler soiled with food debris. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Observed a box of rice cakes stored on the floor of the walk in cooler. **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice inside the ice machine. The operator properly stored the ice scoop. **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on oven door handle between uses. The operator properly stored the tongs. **Corrected On-Site**
10-20-4
67
Jun 27, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine solution at the dishmachine at 0ppm. The operator discontinued use of the dishmachine. **Corrective Action Taken**
22-41-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed raw marinated beef held for over 24 hours not date marked in the walk in cooler. Operator placed the proper date mark on the marinated beef. **Corrected On-Site**
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine. Observed the top of the warewashing machine soiled with debris.
16-21-4
Basic - Floor soiled/has accumulation of debris. Observed the floor of the walk in cooler soiled with food debris. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Observed buckets of sauce stored on the floor of the walk in cooler. **Repeat Violation**
08B-38-4
Basic - Standing water in bottom of reach-in-cooler closet to the dishmachine. **Repeat Violation**
29-49-6
Basic - Walk-in cooler shelves have accumulation of soil residues.
22-16-4
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from a pipe at the warewashing machine.
29-11-4
58
May 12, 2023
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored above ready to eat sauces in the refrigerator in the bar area. Operator properly stored the raw salmon. **Corrected On-Site**
08A-05-6
Basic - Floor soiled/has accumulation of debris. Observed the floor of the walk in cooler soiled with food debris.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Observed multiple broken floor tiles in the kitchen. **Repeat Violation**
36-17-5
Basic - Food stored on floor. Observed plastic buckets of sauces stored on the floor of the walk in cooler.
08B-38-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket near the reach in cooler on the cook line stored on the floor. Operator properly stored the sanitizer bucket. **Corrected On-Site**
21-44-1
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the reach in cooler on the cook line.
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth stored on a food prep area. Operator stored the wiping cloth in a sanitizer bucket. **Corrected On-Site**
21-12-4
64
Frequently Asked Questions
When was K-Nam last inspected?
The most recent health inspection at K-Nam on file is from Dec 23, 2025. The public record contains eight inspections in total.
What is the most common violation at K-Nam?
Across the inspection record, “walk in cooler floor soiled/has accumulation of debris” has been cited five times, more than any other issue at K-Nam.
How does K-Nam compare to other restaurants in Sarasota?
K-Nam most recently scored 47 out of 100, which is lower than the Sarasota average of 81.
Has K-Nam's inspection record improved over time?
Yes. Recent inspections at K-Nam have averaged around five violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at K-Nam means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is K-Nam inspected?
Based on the inspection history on file, K-Nam is inspected around three times per year on average.
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