KAMIYA 86

Name: KAMIYA 86
Address: 2 FAIRFIELD BLVD STE 8, PONTE VEDRA BEACH, FL, 32082, US
Rating: 43

2 FAIRFIELD BLVD STE 8, PONTE VEDRA BEACH, FL 32082

License #6501733

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

43 Grade F / 100

Failing Health Score

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Quick take

KAMIYA 86 in PONTE VEDRA BEACH currently holds an InspectFL Health Score of 43 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on February 24, 2026. Across those visits, inspectors documented 28 total violations — 11 critical, 10 major, 7 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Call Back - Admin. complaint recommended
[08A-05-6] 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.
[03A-02-5] 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.

Administrative complaint recommended
[36-73-4] 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 womens bathroom has a build up of mold like substance.
[27-16-4] 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.
[31A-09-4] Handwash sink not accessible for employee use at all times. Plastic containers in sinks of hand wash stations at sushi bar.
[53B-15-4] 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.
[14-31-5] 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.
[01B-02-5] 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.
[23-03-4] 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.
[12A-25-4] 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.
[03F-04-5] 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.
[08A-05-6] 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.
[03A-02-5] 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 Issued
[35A-03-4] 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.
[11-27-4] 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.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket at sushi bar reading 0ppm.
[27-16-4] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash station at sushi bar used to wash out wet towels.
[53B-05-5] 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.
[36-73-4] Floor soiled/has accumulation of debris. Walls and floor around cook line and sushi bar area.
[14-31-5] Nonfood-grade bags used in direct contact with food. Noodles in grocery bag in reach in cooler on cook line.
[36-11-4] Floors not maintained smooth and durable. Walk in cooler floor.
[23-03-4] 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.
[03A-02-5] 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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in ware washing area.
[08B-01-4] 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.

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KAMIYA 86

Failing Health Score

What’s powering this page

See the place, then share or verify

Inspection History

What do locals think?

Would you eat here?

Join the discussion

More places worth comparing

More Japanese/Sushi in PONTE VEDRA BEACH

BLACK PEARL SUSHI SAKE & LOUNGE

KOI

SUSHI HOUSE

Nearby in PONTE VEDRA BEACH

GOURMENT SHOP

SALATA

PONTE VEDRA WINE BAR AND RESTAURANT

AGRIAUTISM

FR TENNIS

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