Lakayanm Restaurant
Last inspected: Jan 6, 2026
35
Score
Across the available record, Lakayanm Restaurant has six inspections on file, the first dated 2023. On Jan 6, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has been favorable: violation counts have eased from around 11 violations to closer to nine violations per visit over the last few inspections.
The pattern that stands out is “no chemical test kit provided when using sanitizer”, which has been cited three times.
Lakayanm Restaurant's latest score of 35 falls below the Orange Park average of 73. The pattern in the record is worth a careful look.
6
Inspections
2
Critical latest
1
Major latest
6
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
35
Apr 29, 2025
Food-Licensing Inspection
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at the end of the splitter for mop sink faucet where white hose is attached.
29-34-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top reach in cooler ambient air at 77F. Manager stated they will not be using that reach in cooler.
14-74-7
Basic - Hole in or other damage to wall. Hole in wall around pipe at mop sink.
36-24-5
Basic - Wood food-contact surface not properly sealed. Small reach in cooler to right of kitchen entrance sitting on unsealed wood.
14-06-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile above grill soiled with grease.
36-34-5
70
Oct 2, 2024
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Toxic substance/chemical improperly stored. On storage rack by water heater in kitchen, soap and sanitizer stored over paper towels.
41-10-4
High Priority - Container of medicine improperly stored. On wire storage rack by water heater, medicine and vitamins stored over customer rice bags.
41-07-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in kitchen.
35A-02-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. In white standing fridge in kitchen, multiple to go bags used to store food. **Repeat Violation** **Admin Complaint**
14-15-4
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. Establishment does not have clean up plan. Emailed operator form. **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of box reach in freezer in kitchen soiled with chicken blood and food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station by oven in kitchen had dishes in sink. Employee removed. **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator does not have chemical test strips for sanitizer. Inspector used his own to test sanitizer. **Repeat Violation**
16-37-1
Basic - Current Hotel and Restaurant license not displayed. No current license displayed. **Repeat Violation**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in kitchen, two open employee water bottles.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table in middle of kitchen. **Repeat Violation**
40-06-5
Basic - Floor, walls and or ceilings soiled/has accumulation of debris. Floor under standing reach in cooler and reach in freezer are soiled. Wall behind oven is soiled.
36-73-4
Basic - Unnecessary items/unused equipment on the premises. In kitchen, multiple unused cooking equipments. **Repeat Violation**
33-31-5
29
Feb 1, 2024
Routine - Food
6 critical violations. 6 major violations. 8 minor violations.
View 20 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handling soiled dishes at triple sink with gloved hands, removed gloves, and placed new ones on to prep food items without washing hands. Person in Charge coached employee on proper hand washing procedures.
12A-07-5
High Priority - Nonfood-grade bags used in direct contact with food. On stove top, cooking cabbage and vegetables covered by plastic to go (Walmart) grocery bags. Bags removed. **Corrected On-Site**
14-31-5
High Priority - Roach activity present as evidenced by live roaches found. One live roach observed on floor by glass door reach in cooler in kitchen. Live roach discarded. **Corrected On-Site**
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach in cooler in kitchen, milk and cheese 50F. Both item placed into reach in cooler approximately seven hours prior. Items discarded. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach in cooler in kitchen, milk and cheese 50F. Both item placed into reach in cooler approximately seven hours prior. Items discarded. See stop sale.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove top, pan of cooked rice 125F. Person in Charge turned warmer up to reheat. **Corrective Action Taken**
03B-01-6
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. No proof of training for any employee. **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. No proof for any employee. Inspector emailed Food Employee Reporting Agreement. **Corrective Action Taken**
11-26-1
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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board for flip top cooler in kitchen.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Pan inside hand washing sink near cook line in kitchen. Pan moved. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available. **Repeat Violation**
16-37-1
Basic - Current Hotel and Restaurant license not displayed. No license displayed.
50-09-4
Basic - Bowl or other container with no handle used to dispense food. Small plastic cup used as scoop in bag of sugar in kitchen.
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cutting board in kitchen. Phone moved and stored correctly. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. At front counter, plastic soda bottles on floor. In middle of kitchen, bag of onions and container of oil on floor. Items moved and stored correctly. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf below steel table for chemicals is rusted.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple shelves and racks in kitchen. Mop sink. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Case of plastic utensils on floor at front counter. Foil containers in dry storage area in kitchen are not inverted. Case of to go containers on floor in kitchen. Items moved and stored correctly. **Corrected On-Site**
25-05-4
Basic - Unnecessary items/unused equipment on the premises. Multiple pieces of unused/non-working equipment in kitchen.
33-31-5
15
Aug 21, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
55
Mar 28, 2023
Routine - Food
6 critical violations. 1 major violation. 2 minor violations.
View 9 violations
High Priority - Chlorine sanitizer in sanitation bucket not at proper minimum strength. Sanitation bucket in kitchen reading 0ppm, operator remade to 100ppm. **Corrected On-Site**
22-39-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handling raw pork with gloved hands them handled clean utensils without washing hands between tasks.
12A-12-4
High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Operator washing and rinsing pot, pans, and utensils but did not sanitize any food contact surfaces, operator made up sanitizer solution in triple sink, chlorine 100ppm, and placed all items in sanitizer solution. **Repeat Violation**
22-46-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork, removed from original packaging, stored over bag of yuca in standing reach in freezer. Raw pork, removed from original packaging, stored over bags tortillas in standing reach in freezer. Operator rearranged all items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. shredded cheese (47F - Cold Holding); shredded lettuce (48F - Cold Holding) in standing reach in cooler with glass door in kitchen, per operator both items have been in cooler for several days without any additional preparation.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (47F - Cold Holding); shredded lettuce (48F - Cold Holding) in standing reach in cooler with glass door in kitchen, per operator both items have been in cooler for several days without any additional preparation.
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
16-37-1
Basic - Dead roaches on premises. One dead roach in black cabinet in kitchen, operator removed and cleaned up dead roach. **Corrected On-Site** **Repeat Violation**
35A-03-4
Basic - Current Hotel and Restaurant license not displayed. Last owner's license displayed at front counter.
50-09-4
33
Frequently Asked Questions
When was Lakayanm Restaurant last inspected?
The most recent health inspection at Lakayanm Restaurant on file is from Jan 6, 2026. The public record contains six inspections in total.
What is the most common violation at Lakayanm Restaurant?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited three times, more than any other issue at Lakayanm Restaurant.
How does Lakayanm Restaurant compare to other restaurants in Orange Park?
Lakayanm Restaurant most recently scored 35 out of 100, which is lower than the Orange Park average of 73.
Has Lakayanm Restaurant's inspection record improved over time?
Yes. Recent inspections at Lakayanm Restaurant have averaged around nine violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Lakayanm Restaurant 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 Lakayanm Restaurant inspected?
Based on the inspection history on file, Lakayanm Restaurant is inspected around two times per year on average.
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