Kinya
Last inspected: Jan 26, 2026
61
Score
Public records show 11 inspections at Kinya stretching back to 2023. The most recent report on file is from Jan 26, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have held steady across recent visits, averaging around five violations each.
“Operator is doing a special process” accounts for the largest share of issues, appearing four times across the record.
Restaurants in Gainesville average 75, so Kinya trails the local norm. Nothing in the record is alarming, but there's room to improve.
11
Inspections
0
Critical latest
2
Major latest
4
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
61
Aug 20, 2025
Routine - Food
No violations found.
100
Aug 14, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
43
Apr 7, 2025
Routine - Food
No violations found.
100
Feb 3, 2025
Routine - Food
5 critical violations. 4 major violations. 7 minor violations.
View 16 violations
High Priority - Container of medicine improperly stored. 2 bottles of pills on counter by clean dishes on cooks line, operator moved medicine away from clean equipment. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-07-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched pants on cooks line then immediately grabbed meat skewer from reach in cooler and placed item on grill, manager spoke to employee about changing gloves and washing hands.
12A-28-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Bounty brand paper towel lining multiple items behind the sushi bar (raw fish, tempura flakes, asparagus,etc.)
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over ice cream in reach in freezer on cooks line. Raw chicken over raw eggs in walk in cooler. Operator moved all raw items to the bottom. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Chemical sanitizer spray bottles on shelf above canned sauce on dry storage shelf, operator moved bottles to chemical storage area. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior deflector plate in ice machine. The back part of meat slicer.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Metal pot in Handwash sink on cooks line, employee removed pot. Employee rinsed dish off at Handwash sink behind bar area. **Corrective Action Taken**
31A-11-4
Intermediate - 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. Establishment sous vide cooks chicken. **Warning**
03G-50-1
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Dispenser by Handwash sink across from ice machine, operator placed bottle of soap by sink. **Corrected On-Site** **Repeat Violation**
31B-06-4
Basic - Working containers of food removed from original container not identified by common name. Large container under prep table in the back area, operator stated item was salt. **Repeat Violation**
02D-01-5
Basic - Old food stuck to clean dishware/utensils. Large sushi rice mixing bowl with old pieces of rice on bowl located on dry storage drying rack.
16-48-4
Basic - Floor soiled/has accumulation of debris. In walk in freezer.
36-73-4
Basic - Equipment in poor repair. Counter piece on cooks line cooking range the middle is chipping off/burned. Interior microwave is rusting located on dry storage shelf. **Repeat Violation**
14-11-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Container of cookies on cooks line prep table, operator placed item on the bottom. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to container of saffron on cooks line, operator moved drink to the bottom. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. Cup inside tempura flakes with no handle, operator removed cup. **Corrected On-Site** **Repeat Violation**
14-01-5
22
Aug 29, 2024
Routine - Food
No violations found.
100
Aug 26, 2024
Routine - Food
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Shrimp tempera and chicken wings on cooks line, no time mark, operator stated item was brought out 1 hour prior to inspection.
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef skewers over vegetable skewers in reach in cooler on cooks line. Raw chicken over bucket of green tea dessert in reach in freezer on cooks line. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Container of medicine improperly stored. Next to clean plastic containers on shelf to the right of dish machine, employee moved away from containers. **Corrected On-Site**
41-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. steamed shrimp (48F - Cold Holding) in display case at sushi counter. pork roll (44F - Cold Holding); pork (45F - Cold Holding); chicken (45F - Cold Holding); eggs (45F - Cold Holding) items in walk in cooler, operator stated truck delivery was 30 minutes prior to inspection, other items in cooler were 41F or below. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Cart stored in front of Handwash sink across from ice machine. Metal pot inside Handwash sink on cooks line across from gas burners. **Repeat Violation**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
16-37-1
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At sink in back prep area.
31B-06-4
Basic - No handwashing sign provided at a hand sink used by food employees. At Handwash sink on sushi line across from pass through window. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The handle of cooking pan with plastic wrap wrapped around handle the wrap is soiled. Gas burners sides and top. Under counter on the top of sushi reach in cooler.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers in back storage area, containers contain sugar and seasoning. Operator labeled. **Corrected On-Site**
02D-01-5
Basic - Accumulation of debris on exterior of warewashing machine. The top of dish machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. In sauce located in walk in cooler. In tempura flakes on back prep table. **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on counter on sushi make line by tempura flakes. **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal opened yogurt cups on shelf above syrups used for drinks, employee moved item to the bottom and labeled. **Corrected On-Site**
08B-49-4
Basic - Equipment in poor repair. Bulk rice storage container with a large hole in the side. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Buckets of ginger on floor behind sushi area. Pork on floor in walk in cooler. Multiple soy sauce containers on floor in back prep/storage. Containers of oil on floor on cooks line. Miscellaneous items on floor in walk in freezer. **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 78F, operator discarded water. 2 knives stored in crack between reach in cooler and rid on cooks line, operator moved knives. **Corrected On-Site** **Repeat Violation**
10-07-4
25
Feb 5, 2024
Routine - Food
3 major violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - 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** - From follow-up inspection 2023-12-08: **Time Extended** - From follow-up inspection 2024-02-05: One employee working longer than 2 months, all other employees are new. **Admin Complaint**
53B-01-5
Intermediate - - From initial inspection : Intermediate - 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** - From follow-up inspection 2023-12-08: **Time Extended** - From follow-up inspection 2024-02-05: **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - 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** - From follow-up inspection 2023-12-08: **Time Extended** - From follow-up inspection 2024-02-05: **Time Extended**
03G-43-1
74
Dec 8, 2023
Routine - Food
3 major violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - 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** - From follow-up inspection 2023-12-08: **Time Extended**
03G-43-1
Intermediate - - From initial inspection : Intermediate - 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** - From follow-up inspection 2023-12-08: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - 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** - From follow-up inspection 2023-12-08: **Time Extended**
03G-50-1
74
Dec 6, 2023
Routine - Food
5 critical violations. 7 major violations. 8 minor violations.
View 20 violations
High 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**
03A-02-5
High 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**
08A-05-6
High 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.
14-86-1
High Priority - Dented/rusted cans present. See stop sale. 2 cans of ketchup.
01B-01-4
High 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**
41-10-4
Intermediate - 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**
03G-50-1
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 - 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**
03G-43-1
Intermediate - 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-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Container in Handwash sink at corner of sushi bar.
31A-11-4
Intermediate - 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**
53B-01-5
Intermediate - 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.
11-26-1
Basic - 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.
14-47-4
Basic - 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.
14-01-5
Basic - 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**
12B-07-4
Basic - Equipment in poor repair. Wooden stirring paddles the food contact surface it peeling/chipping away.
14-11-5
Basic - 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.
08B-38-4
Basic - 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.
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Boba scoop in water 81F.
10-07-4
Basic - 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.
31B-04-4
16
Jul 27, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Kinya last inspected?
The most recent health inspection at Kinya on file is from Jan 26, 2026. The public record contains 11 inspections in total.
What is the most common violation at Kinya?
Across the inspection record, “operator is doing a special process” has been cited four times, more than any other issue at Kinya.
How does Kinya compare to other restaurants in Gainesville?
Kinya most recently scored 61 out of 100, which is lower than the Gainesville average of 75.
Has Kinya's inspection record improved over time?
Results have been roughly steady. Inspections at Kinya have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Kinya 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 Kinya inspected?
Based on the inspection history on file, Kinya is inspected around four times per year on average.
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