Koyame Asian Express
Last inspected: Dec 19, 2025
67
Score
Public records show nine inspections at Koyame Asian Express stretching back to 2022. Koyame Asian Express was last inspected on Dec 19, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have turned up more issues than earlier ones, averaging around eight violations lately compared to roughly two violations before.
When inspectors have written things up, “food stored on floor” has been the most frequent reason, cited five times.
The city-wide average sits at 79, which Koyame Asian Express' 67 doesn't quite reach. The record is unremarkable in either direction.
9
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Dec 19, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw shell eggs stored over soy sauce buckets in walk in cooler **Repeat Violation** **Admin Complaint**
08A-05-6
High 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. Employee placed lemon wedge on drink cup with no gloves or utensil.
09-01-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap around screen door at back of kitchen
35B-01-4
Basic - Floor soiled/has accumulation of debris. Walk in freezer floor
36-73-4
67
May 28, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
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. garlic in oil prepped at 9:30am (54F - Cooling) had operator move to reach in cooler to rapidly chill. **Corrective Action Taken**
03D-06-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer in wiping cloth bucket over 200ppm. Operator added water recheck 100ppm. **Corrected On-Site**
41-27-4
High Priority - Food placed in soiled container. Washed cabbage and broccoli placed into soiled produce box in cook line area. Operator had employee wash produce and place in clean containers. **Corrected On-Site** **Repeat Violation**
08B-27-4
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw shrimp stored over cooked chicken in walk in cooler Raw eggs stored over cooked chicken in walk in cooler **Repeat Violation**
08A-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical in spray bottle in 3 compartment sink area.
41-17-4
Basic - Food stored on floor. Case of pile stored on floor in cook line area. Operator moved to shelf. **Corrected On-Site**
08B-38-4
47
Dec 26, 2024
Routine - Food
4 critical violations. 1 major violation. 8 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer: sheet pans of raw chicken on shelf over sheet pans of raw beef.
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: buckets of raw chicken and raw beef on shelf over noodles and sauce. Flats of raw shell eggs on shelf over cut vegetables. In reach in make table: pans of raw shell eggs over pan of sprouts. Moved during g this inspection. **Corrected On-Site**
08A-05-6
High Priority - Food stored in ice used for drinks. Plastic dish of lemons inside ice bin in kitchen area. Manager removed. **Corrected On-Site** **Repeat Violation**
08B-56-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs 70F on top portion of make table. Eggs were added to Time as a Public Health Control (TPHC) during this inspection. **Corrective Action Taken**
03A-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine soiled with black substance on deflector plate.
22-02-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At front counter 200 ppm. Also, bucket of sanitizer on floor.
21-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit and/or improperly stored. Rice scoop in water at 76F. Manager removed. Also, two knives between prep tangle and make table. Removed during this inspection.**Corrected On-Site** **Corrected On-Site**
10-07-4
Basic - Food stored on floor. Buckets of sauce stored on floor in kitchen. Buckets of sauce on floor in walk in cooler. **Repeat Violation**
08B-38-4
Basic - Cardboard used to line food-contact shelves. Two prep tables in kitchen lined with cardboard. Also, shelf in walk in cooler has price of unsealed wood.
14-05-4
Basic - Bowl or other container with no handle used to dispense food. Bowls being used as scoops in several bulk food containers.
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves inside walk in cooler soiled with food debris. Roll cart soiled with grease.
23-03-4
Basic - Old labels stuck to food containers after cleaning. On one clean pan. Manager removed label. **Corrective Action Taken**
16-46-4
Basic - Reuse of single-service or single-use articles. Scoop made from open handle sauce container. Cut broccoli stored in box broccoli was received in.
25-32-4
33
Apr 18, 2024
Routine - Food
No violations found.
100
Apr 15, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on wall next to hot water heater in prep area 1 live roach on floor next to hot water heater in prep area 1 live roach under 3 compartment sink **Warning**
35A-05-4
Basic - Food stored on floor. Buckets of rice noodles in kitchen area. Employee moved to shelf. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
82
Dec 12, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
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. **Repeat Violation**
11-27-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages on prep table in beverage station. Operator removed. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door handle. Operator removed. **Corrected On-Site**
10-20-4
Basic - Food stored on floor. Buckets of rice noodles at cook line. Operator moved to crate. **Corrected On-Site** **Repeat Violation**
08B-38-4
74
Jun 6, 2023
Routine - Food
1 critical violation.
View 1 violation
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
86
Jun 1, 2023
Routine - Food
6 critical violations. 3 major violations. 7 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, rice stored under steam table 118F, per Employee item pulled out of rice cooker at 1:00pm, rice will be discarded at 5:00pm. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, eggs 46F, sprouts 51F, shrimps 44F, chicken 44F, raw chicken 47F, vegetables 52F, Manager closed reach-in cooler lid and add ice. Also at the cook line at room temperature, fried chicken 71F, cut cabbage 78F, raw shell eggs 72F all items moved out of refrigeration at 11:00am (stop Sale) **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, at room temperature, fried chicken 71F, cut cabbage 78F, raw shell eggs 72F all items moved out of refrigeration at 11:00am (stop Sale)
01B-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk-in freezer, raw chicken above raw beef.
08A-17-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. February 1, 2023. **Admin Complaint**
50-17-3
High Priority - Nonfood-grade bags used in direct contact with food. In walk-in freezer, observed raw meat stored in direct contact with a thank you bag. **Repeat Violation**
14-31-5
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. For three male employees.
53B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink near the register, bowl and other items inside sink, employee moved all. **Corrected On-Site**
31A-11-4
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. Inspector provided a digital copy.
11-27-4
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside cook rice container and cooked chicken container, manager moved all. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. In walk-in cooler observed soiled cardboard.
14-45-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep tables, employee moved all. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. At the cook line, vinegar container on floor, employee moved. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, rice spoon stored in 72 F and 76F water, manager removed the water. **Corrected On-Site**
10-07-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted, manager stored properly. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves rusted and soiled.
14-17-4
21
Oct 26, 2022
Food-Licensing Inspection
5 critical violations. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Hot and Cold Water Available; Adequate Pressure
FL-25
29
Frequently Asked Questions
When was Koyame Asian Express last inspected?
The most recent health inspection at Koyame Asian Express on file is from Dec 19, 2025. The public record contains nine inspections in total.
What is the most common violation at Koyame Asian Express?
Across the inspection record, “food stored on floor” has been cited five times, more than any other issue at Koyame Asian Express.
How does Koyame Asian Express compare to other restaurants in Lady Lake?
Koyame Asian Express most recently scored 67 out of 100, which is lower than the Lady Lake average of 79.
Has Koyame Asian Express' inspection record improved over time?
No. Recent inspections at Koyame Asian Express have averaged around eight violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Koyame Asian Express 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 Koyame Asian Express inspected?
Based on the inspection history on file, Koyame Asian Express is inspected around three times per year on average.
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