🪰1,241,883 violations tracked across 67 Florida counties

KAMIYA 86

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

License #6501733

🍱 Japanese/Sushi ℹ️
72 Grade C / 100

Mixed Health Record

How is this score calculated? →
Latest inspection
August 24, 2026 · 20 findings · 2 critical
Routine - Food
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Critical
Highest-priority rows.
Major
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Minor
Usually lower-risk context.
Record snapshot

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Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on August 24, 2026 shows 20 observation rows: 2 critical, 4 major, and 14 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
20
Coverage note
Inspector notes linked where available

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KAMIYA 86 has some meaningful issues on record. Would you still eat here?

C record

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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.

Official DBPR inspection report ↗
  • Disposition: Administrative complaint recommended
  • [10-20-4] In-use tongs stored on equipment door handle between uses. At cook line area, tong hanging on oven handle. Also, at wait station drink station, rice scoops in standing water at 78f. Operator removed tongs and emptied water.
  • [14-38-4] Food storage container/container lid cracked or broken. At dry storage area, one bulk plastic container has broken/chipped edge.
  • [08B-38-4] Food stored on floor. In walk-in cooler, white containers with sauce and heads of lettuce stored on floor.
  • [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on shelf above cooler. Operator removed drink.
  • [31A-11-4] Handwash sink used for purposes other than handwashing. In handwash sinks at cook line and wait station, metal scrub pads in sinks. Operator removed scrub pads.
  • [31B-03-4] No soap provided at handwash sink. At dish area, no soap at handwash sink.
  • [36-11-4] Floors/walls not maintained smooth and durable. In walk-in cooler, floor in disrepair, gaps and uneven surface. In hallway between office and dish, cove tiles missing/separating from wall. In walk-in cooler, wall and freezer door have rust that pitted surface.
  • [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior walls soiled with black mold-like substance.
  • [22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line area, interior of microwave has encrusted splatter debris on top plate. Also at sushi bar, interior of toaster oven/foil soiled with food residue.
  • [01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar, 2 pieces of thawed tilapia not removed from reduced oxygen packaging. Package states to keep frozen until use.
  • [03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator not able to locate written plan, stated batter and sushi rice held four hours on time frames.
  • [36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line wall by soup station soiled. In walk-in cooler, food has build up of black residue.
  • [10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At cook line in top section of flip top reach-in cooler, tongs stored with handle touching cooked chicken. Operator moved tongs.
  • [50-09-4] Current Hotel and Restaurant license not displayed. License expired 6/1/2023 posted at front stand.
  • [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At wait station reach-in cooler, rice prepared a few days earlier and frozen not dated when removed from freezer.
  • [06-09-2] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. At sushi bar, 2 pieces of thawed tilapia not removed from reduced oxygen packaging. Package states to keep frozen until use.
  • [14-01-5] Bowl or other container with no handle used to dispense food. At dry storage area, bulk containers have plastic togo cups used as scoops.
  • [35B-01-4] Exterior door has a gap at the threshold that opens to the outside. At back door in hallway between office and dish area, holes at bottom of door, light visible.
  • [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in bottom section of reach-in cooler, raw beef stored over container of sauce and raw chicken stored over bowl of batter. Also, in walk-in freezer, bag of raw shrimp stored in same tub as unwrapped spring rolls, raw chicken in plastic wrap stored over noodles in plastic wrap and on trays covered with plastic wrap on speed rack raw beef stored over raw salmon.
  • [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over wok station have grease build up. At cook line, multiple lower shelves soiled with food debris/residue. At cook line, fan on floor has build up of food debris/dust. At cook line, sides of dyer and wok station have build up,of grease and food debris. At dry storage area, exterior of multiple white containers have exteriors soiled with food residue.
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