Kamiya 86
Last inspected: Feb 24, 2026
74
Score
Public records show 14 inspections at Kamiya 86 stretching back to 2022. The most recent visit was on Feb 24, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have held steady across recent visits, averaging around six violations each.
“Food stored on floor” comes up most often, recorded six times in the inspection record.
Compared to the broader Ponte Vedra Beach restaurant scene, this is about average. The record is unremarkable in either direction.
14
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over various sauces in bottom section of reach in cooler on make line. Raw beef stored over ketchup and bucket of sauce in bottom of reach in cooler on make line. Raw fish stored over various sauces bottles in reach in cooler at sushi bar. Also raw chicken stored over raw beef over raw chicken over raw fish on speed rack in walk in freezer, all items removed from original packaging. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-02-24: Raw chicken stored over raw beef stored over raw fish in walk in freezer, all removed from original packaging, employee began to rearrange all items. Raw beef stored over raw chicken stored over miso paste in walk in freezer, employee began to rearrange items during inspection. Raw chicken stored over sauce in bottom of reach in cooler on make line, chicken moved. Various raw fish stored over sauces and vegetables in reach in cooler at sushi bar. **Admin Complaint** **Corrective Action Taken**
08A-05-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spicy tuna mix (45F - Cold Holding); krab sticks (46F - Cold Holding); cream cheese (46F - Cold Holding) in reach in coolers at sushi bar, per employee doors have been consistently open for about 1 hour, temperature of cooler turned down. coconut milk (47F - Cold Holding); dumplings (46F - Cold Holding) in top sections of flip top reach in coolers on make line in kitchen siting on top of other containers, per employees all items have been in cooler since the previous day without any additional preparation done today. **Warning** - From follow-up inspection 2026-02-24: Masago in sushi display cooler at sushi bar at 47F, per manager masago was taken out of cooler Lon,y a few minutes ago then put back into cooler and states they usually use up within a few hours, inspector suggested putting item on time control. **Admin Complaint**
03A-02-5
74
Feb 20, 2026
Routine - Food
10 critical violations. 4 major violations. 3 minor violations.
View 17 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cloth in container of rehydrated noodles in bottom section of reach in cooler on make line. Container of cut lemons in drink ice in ice bin of soda machine in kitchen.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. coconut milk (47F - Cold Holding); dumplings (46F - Cold Holding) in top sections of flip top reach in coolers on make line in kitchen siting on top of other containers, per employees all items have been in cooler since the previous day without any additional preparation done today.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over various sauces in bottom section of reach in cooler on make line. Raw beef stored over ketchup and bucket of sauce in bottom of reach in cooler on make line. Raw fish stored over various sauces bottles in reach in cooler at sushi bar. Also raw chicken stored over raw beef over raw chicken over raw fish on speed rack in walk in freezer, all items removed from original packaging. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spicy tuna mix (45F - Cold Holding); krab sticks (46F - Cold Holding); cream cheese (46F - Cold Holding) in reach in coolers at sushi bar, per employee doors have been consistently open for about 1 hour, temperature of cooler turned down. coconut milk (47F - Cold Holding); dumplings (46F - Cold Holding) in top sections of flip top reach in coolers on make line in kitchen siting on top of other containers, per employees all items have been in cooler since the previous day without any additional preparation done today. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice at front counter and tempura batter on cook line held on time control still inside reach in cooler on make line and sushi rice sitting out in middle of kitchen.
03F-04-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. 1 food handler washed hands in hand wash station on make line for only a few seconds before returning to cook line and continued to cook food.
12A-17-4
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. bean sprouts (44F - Cooling overnight) in plastic bucket that is more then a few inches deep in walk in cooler, per employee water was added to bean sprouts yesterday and put in walk in cooler and no other preparation was done today and all other temperatures in walk in cooler at or below 41F.
01B-38-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. One employee showed up to work and tied hair back into ponytail then began to handle containers of food without washing hands first.
12A-25-4
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. bean sprouts (44F - Cooling overnight) in plastic bucket that is more then a few inches deep in walk in cooler, per employee water was added to bean sprouts yesterday and put in walk in cooler and no other preparation was done today and all other temperatures in walk in cooler at or below 41F.
03D-06-5
High Priority - Nonfood-grade bags used in direct contact with food. Rehydrated noodles in grocery bag in bottom section of reach in cooler on make line across from woks.
14-31-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Sushi chef did not know to not use the sushi rice that was held on time control from the previous day.
53B-15-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. bean sprouts (44F - Cooling overnight) in plastic bucket that is more then a few inches deep in walk in cooler, per employee water was added to bean sprouts yesterday and put in walk in cooler and no other preparation was done today and all other temperatures in walk in cooler at or below 41F. **Repeat Violation**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Plastic containers in sinks of hand wash stations at sushi bar.
31A-09-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. All water shut off at hand wash station in prep area by office, water turned back on. **Corrected On-Site** **Repeat Violation**
27-16-4
Basic - Floor soiled/has accumulation of debris. All floors under all equipment throughout establishment have a build up of food debris. Also walls in ware washing area have a build up of mold like substance. Also vent in women's bathroom has a build up of mold like substance. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Multiple boxes various food stuffs in walk in freezer. Multiple buckets of soy sauce in hallway by ware washing area.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all equipment on cook line and make line have a build up of grease and food debris. **Repeat Violation**
23-03-4
13
Oct 6, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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** - From follow-up inspection 2025-08-08: 60 day callback from original inspection **Time Extended** - From follow-up inspection 2025-10-06: No certifications available on site. Per phone call with operator he has them in his car, but is unable to send photo of certifications. **Admin Complaint**
53B-05-5
90
Aug 8, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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** - From follow-up inspection 2025-08-08: 60 day callback from original inspection **Time Extended**
53B-05-5
90
Aug 6, 2025
Routine - Food
4 critical violations. 7 major violations. 6 minor violations.
View 17 violations
High Priority - Nonfood-grade bags used in direct contact with food. Noodles in grocery bag in reach in cooler on cook line.
14-31-5
High 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.
08A-02-6
High 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**
08B-01-4
High 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**
03A-02-5
Intermediate - 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**
03D-15-4
Intermediate - 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.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station at sushi bar used to wash out wet towels. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in ware washing area.
31B-02-4
Intermediate - No soap provided at handwash sink. At hand wash station by office.
31B-03-4
Intermediate - 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**
53B-05-5
Intermediate - 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.
27-16-4
Basic - 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**
35A-03-4
Basic - Floor soiled/has accumulation of debris. Walls and floor around cook line and sushi bar area.
36-73-4
Basic - Floors not maintained smooth and durable. Walk in cooler floor.
36-11-4
Basic - Food stored on floor. Multiple boxes in walk in freezer. **Repeat Violation**
08B-38-4
Basic - 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**
23-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket at sushi bar reading 0ppm.
21-07-4
20
Jun 9, 2025
Complaint Partial
No violations found.
100
Jun 7, 2025
Complaint Partial
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Approximately 5 live roaches on underside of lip of wok station on cook line. Approximately 3 live roaches under prep table by cook line in kitchen. Approximately 2 live roaches under ice machine in back prep area behind cook line. Approximately 1 live roach under shelve at sushi bar area. **Admin Complaint** - From follow-up inspection 2025-06-07: No live roaches observed in establishment **Time Extended**
35A-05-4
Basic - - From initial inspection : Basic - Dead roaches on premises. Approximately 10 dead roaches under cook line in kitchen. Approximately 11 dead roaches under bag in box soda rack in corner of kitchen. Approximately 4 dead roaches along walls in kitchen by cook line. Approximately 3 dead roaches under reach in coolers on make line. Approximately 5 dead roaches around ice machine in back of prep area behind kitchen. Approximately 3 dead roaches under triple sink in ware washing area. Approximately 3 dead roaches under counter at sushi bar area. **Admin Complaint** - From follow-up inspection 2025-06-07: Approximately 3 dead roaches along wall under dish machine. Approximately 5 dead roaches along wall be tables in prep area. 1 dead roach along wall by ice machine in back prep area in kitchen. 1 dead roach wok station on cook line. Employee began to clean up all dead roaches. **Time Extended**
35A-03-4
82
Jun 6, 2025
Complaint Partial
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Roach activity present as evidenced by live roaches found. Approximately 5 live roaches on underside of lip of wok station on cook line. Approximately 3 live roaches under prep table by cook line in kitchen. Approximately 2 live roaches under ice machine in back prep area behind cook line. Approximately 1 live roach under shelve at sushi bar area. **Admin Complaint**
35A-05-4
Basic - Dead roaches on premises. Approximately 10 dead roaches under cook line in kitchen. Approximately 11 dead roaches under bag in box soda rack in corner of kitchen. Approximately 4 dead roaches along walls in kitchen by cook line. Approximately 3 dead roaches under reach in coolers on make line. Approximately 5 dead roaches around ice machine in back of prep area behind kitchen. Approximately 3 dead roaches under triple sink in ware washing area. Approximately 3 dead roaches under counter at sushi bar area. **Admin Complaint**
35A-03-4
82
May 14, 2025
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 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. Dish machine chlorine 0 ppm. Supply bucket low on chlorine. Replaced by manger. 100 ppm after replacement. **Corrected On-Site**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Multiple Hand Wash Sinks used for rinsing utensils and wipe cloths.
31A-11-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handles.
10-20-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.
23-24-4
Basic - Floors not maintained smooth and durable. Walk in cooler floor in poor order. Rusted floor.
36-11-4
Basic - Food stored on floor. Boxed foods on floor in walk in freezer. Tubs of raw chicken on floor in walk in cooler.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. In use knives stored between prep equipment. Moved by manager. **Corrective Action Taken**
10-17-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn, loose Cooler gaskets at prep line
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled cooler gaskets. Prep line. Soiled hood filters. Grease buildup.
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cut broccoli placed back in original delivery box.
08B-39-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken thawing in standing water in prep sink. Person In Charge turned water faucet on. **Corrective Action Taken** **Repeat Violation**
06-01-5
50
Jan 21, 2025
Routine - Food
3 critical violations. 7 major violations. 9 minor violations.
View 19 violations
High 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 beef in walk in freezer, all removed from original packaging. Also raw chicken and raw beef stored over lettuce in walk in cooler. Also raw fish stored over various sauces in reach in cooler at sushi bar. Also raw beef stored over sauces in bottom of reach in cooler on cook line. **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish roe (57F - Cold Holding) sitting out on counter at sushi bar area, per manager roe has been sitting out less then 30 minutes, roe placed in cooler. fresh garlic in oil (58F - Cold Holding) sitting out on cook line , per manager garlic has been sitting out less then 30 minutes, garlic put in reach in cooler **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Can of butane stored with various bags of dried foods in cabinet at sushi bar area.
41-10-4
Intermediate - No soap provided at handwash sink. At hand wash station in ware washing area. At hand wash station in prep area.
31B-03-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked rice in standing reach in cooler in kitchen, per manager rice was cooked and frozen 3 days prior then thawed out today.
02C-04-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Shut off at hand wash station in prep area, manager corrected during inspection. **Corrected On-Site**
27-16-4
Intermediate - 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.
11-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Operator Hua Yao Ke, expired 12/19/2024 **Repeat Violation** **Admin Complaint**
53A-03-7
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station in ware washing area blacking by large pan **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In stall in both men's and women's bathroom. At both hand wash stations at sushi bar. At hand wash station in ware washing area. At hand wash station at server station in kitchen. At hand wash station in preparation area. **Repeat Violation**
31B-02-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Current Hotel and Restaurant license not displayed. License from 2023 displayed at front counter.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table in sever area in kitchen.
12B-07-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Standing water in bottom of reach-in-cooler. In reach in cooler at sushi bar.
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw fish thawing at room temperature at sushi bar area.
06-01-5
Basic - Toilet/urinal not flushing/functioning properly. Toilet in women's restroom.
32-23-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket on rack in kitchen area by make line.
21-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside of large ice machine in prep area. **Repeat Violation**
22-20-5
20
May 30, 2024
Routine - Food
3 critical violations. 7 major violations. 11 minor violations.
View 21 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used in the bottom of multiple containers of cut vegetables.
14-86-1
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Ortho brand ant killer powder under three compartment sink in dishroom. Operator states it is for his house and discarded chemical. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-05-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer on speed rack, tray of raw chicken wrapped in plastic wrap stored above raw shrimp and fish. Raw pork in plastic wrap in a bowl stored on top of bin of rice near back exit. Operator moved pork to proper storage. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. Six employees engaged in food preparation at beginning of inspection with no certified food manager present. Certified food manager arrived during inspection. **Repeat Violation** **Admin Complaint**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink at back prep area.
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No prof of food handler training for Byron, hired 2.5 months ago or Mike, hired 6 months ago.
53B-02-5
Intermediate - No soap provided at handwash sink. No soap at hand wash sink in dish room.
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator states holding tofu at soup wells on time controls but not on written procedures. Operator added tofu to written procedures. **Corrected On-Site**
03F-10-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Manual can opener on table in kitchen is soiled. Two cutting boards at back prep area with heavy staining. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Scrub pad in two of the hand wash sinks in food prep and kitchen area. Operator removed scrub pads. **Repeat Violation**
31A-11-4
Basic - Reach-in cooler/walk-in cooler interior/shelves have accumulation of soil residues. Left shelving in walk in cooler has white mold-like substance on shelving.
22-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior sides and deflector plate of ice machine has black mold-like substance. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in bin of flour by back exit. Operator removed bowl. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Two stained ceiling tiles at middle of make line. Walk in cooler fan guards have debris. Vent above liquor storage in hallway has debris. Floor throughout dishroom and under kitchen equipment is soiled.
36-34-5
Basic - Duct tape used to repair nonfood-contact surface. Blender on shelf at back prep area has melted/cracked lid in poor condition. Duct tape used on multiple equipment; on blender lid, on gaskets of reach in cooler in kitchen, on board with toaster oven at sushi, gaskets of sushi reach in cooler and on sushi display doors.
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage in service reach in cooler stored above ready to eat sauces. Two employee beverages on shelf above prep table being used to cut vegetables. One employee beverage on prep table next to cutting board with cut vegetables. Operator removed all beverages. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Case of seaweed on floor at back exit. Raw chicken and cut vegetables on the floor in walk in cooler. Multiple cases of fish and chicken on floor in walk in freezer. Multiple buckets of sauces on floor in hallway of dry storage area. **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water at 78F. Operator dumped out water. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at both hand wash sinks in kitchen entrance and both sinks in sushi area. Provided DBPR Form HR 5030-111. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Walk in cooler gasket and gasket on left reach in cooler in kitchen are soiled. Right side of wok station and left side of fryer has grease build up. **Repeat Violation**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Left shelving in walk in cooler with heavy rust.
14-17-4
18
Aug 23, 2023
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
16
Feb 17, 2023
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line, raw shrimp, chicken and salmon stored over open containers of sauce. Operator asked employee to rearrange the storage levels of the reach in cooler. In the walk in freezer raw chicken in plastic wrap over bags of frozen cooked noodles. In the standup reach in freezer raw salmon in plastic wrap over container of strawberry ice cream. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - 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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Both flip top reach in coolers on the main cook line hand food debris in the gaskets. Sushi bar reach in cooler gaskets have mold like substance hold up on the gaskets. **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink. No hand wash soap available at the sushi bar hand wash sink. Operator provided hand wash soap. **Corrected On-Site**
31B-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Flip top reach in cooler door handles on the main cook line have soiled residue build up. Toaster oven behind the sushi bar counter has soiled food residue on the door handle.
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages stored on the clean prep table at the server pass through window. Operator relocated the employee beverages. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored on shelf over pan of raw chicken wings. **Repeat Violation**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on container of fryer oil in rear dry storage area. Employee relocated the jacket. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Food stored on floor. In the rear hallway, containers of ginger,soy sauce and fryer oil stored on the floor. Operator had employee relocate the containers to the correct storage location. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on the oven door handles and knives stored between reach in cooler and prep tables in the main cook line. Operator relocated the in use utensils to be washed. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the soda dispenser nozzles has white mold like substance spots.
23-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution bucket stored by the soiled dish container at the entrance to the kitchen area at 0ppm chlorine. Operator adjusted the solution to 100ppm chlorine. **Corrected On-Site** **Repeat Violation**
21-07-4
41
Nov 4, 2022
Routine - Food
2 critical violations. 3 major violations. 11 minor violations.
View 16 violations
High Priority - Nonfood-grade bags used in direct contact with food. In the reach in freezer, krab rangoons stored in plastic grocery bags. Operator removed the rangoons to a plastic food grade container and covered with plastic wrap. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw beef and tuna stored over wrapped packages of miso paste and raw chicken stored over unwashed vegetables. Employees began to rearrange storage levels in the walk in cooler. **Corrective Action Taken**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the sushi bar counter, food debris build up in the reach in cooler door gaskets. At the wait station soda dispenser, mold like substance spots on the sides of the coke and sprite nozzles.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. At time of inspection, employee hand wash sink in the prep area blocked by plastic container full of water and hand wash sink in the dish area blocked by metal container. Operator relocated all items from the hand wash sinks. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At the prep area hand wash sink, hot water turned off. Operator turned the nozzle to provide hot water. **Corrected On-Site**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin has mold like substance spots on the deflector plate.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In the bulk container of salt, plastic portion cup used as a scoop. Operator removed the portion cup from the bulk container. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. One carbon dioxide tank stored by the soda dispenser without being properly secured.
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee coffees stored in the service side of the pass through window on a clean prep table. Operator removed the employee beverages to the correct storage location. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored on the main cook line flip top reach in cooler over containers of food to be sold to customers. Employee relocated the container of personal food. **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean metal containers stacked while wet on the shelves over the three compartment sink. **Repeat Violation**
24-08-4
Basic - Food stored on floor. On the main cook line, container of soy sauce stored on the floor. In the walk in freezer multiple boxes of food product stored on the floor.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored in the oven door handles. Operator relocated the tongs to the correct storage location. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at hand wash sink on the service side of the main cook line. **Repeat Violation**
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On the main cook line multiple wet wiping cloths stored on clean cutting boards. In the back prep area, wet wiping cloth stored under in use cutting board.
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution bucket in the dishwashing area at 0ppm, operator added more chlorine sanitizer to the solution. **Corrected On-Site**
21-07-4
32
Frequently Asked Questions
When was Kamiya 86 last inspected?
The most recent health inspection at Kamiya 86 on file is from Feb 24, 2026. The public record contains 14 inspections in total.
What is the most common violation at Kamiya 86?
Across the inspection record, “food stored on floor” has been cited six times, more than any other issue at Kamiya 86.
How does Kamiya 86 compare to other restaurants in Ponte Vedra Beach?
Kamiya 86 most recently scored 74 out of 100, which is about the same as the Ponte Vedra Beach average of 75.
Has Kamiya 86's inspection record improved over time?
Results have been roughly steady. Inspections at Kamiya 86 have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Kamiya 86 means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Kamiya 86 inspected?
Based on the inspection history on file, Kamiya 86 is inspected around four times per year on average.
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