Kinya

1999 NW 43 St, Gainesville, FL 32605 · Permanent Food Service · License 1103738

Official report

out of 100

Grade A

Safety score 90 of 100

Latest visit: Sep 17, 2026 (7 weeks ago)

What drove the grade

Live, small flying insects found.High priority · no follow-up needed · 3 other violations

How the score was calculated

Starting score100
Violations at the Sep 17 complaint inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate, 1 basic
-10
Safety score90

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 3 visits

Latest inspection

Sep172026

Complaint inspection

4 violations found

First visitSep 17, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
- 2 High priority
- 1 Intermediate
- 1 Basic
What the inspector cited
High priority2
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 2 flys on the cook line, on was killed. ALSO, 1 fly on the back line.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed : spray sanitizer on the front line with miniature tea pots. The spray was moved to cleaning by the owner.
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed : the electric slicer on the back line had dried food on the base below the blade.
Basic1
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Observed : on the front line knives between equipment. All knives were laid on the steel counter and covered with a to go box.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Aug272026C71Routine inspection15 violations, 3 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitSep 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitAug 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 3 High priority
- 3 Intermediate
- 9 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed : pork medallions on the cook line flat top, 85°. These were then changed to time as a public health control, and a label with the remaining time was added. Corrected On-Site* ALSO, at the sushi make station: yellow tail 50°, albacore 47°, salmon 48°, tuna 48°, these had all been out in the last 15-40 minutes for prep or orders, none were labeled as such. Items were unwrapped and moved below. The salmon dropped 1° in 9 minutes. Corrective Action Taken Warning
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed : the dish wash machine was at 0 ppm on the first run. After priming it achieved 50 ppm at 114°.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed Fantastic spray stored on the front line next to clean dishes. The spray was moved to cleaning.
  Fixed on the spot
Intermediate3
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  Observed : the only probe thermometer had a dead battery.
- Code 11, Employee health: 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.
  Observed : the 2 cooks under 60 days employed did not have the Employee Reporting form filled out.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed : the cook line hand wash sink at the swinging doors, had a scoop in it. The scoop was Removed.
  Fixed on the spot
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed : the bulk containers of sugar and rice on the back line are not labeled. English, Spanish and Chinese are required,
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed : pots of sprouts at 38° in the walk-in cooler, not covered.
  Food stored on floor.
  Observed : bulk oil on the floor on the cook line. ALSO, the freezer floor had multiple cases on the floor.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed : a rice scoop in 81° water on the cook line. The water was dumped out.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed : multiple drinks throughout the restaurant, over or next to clean dishes or food. These were all moved to the bottom shelf.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed : multiple no handle scoops in food product through out the kitchen. These were discarded.
  Fixed on the spotRepeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed : the top of the dish wash machine is soiled.
- Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
  Observed : the ice scoop on the ice machine ledge, which is soiled.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Observed : multiple food service plates/to go with the food contact faced up and no protection. Multiple items were inverted.
  Fixed on the spotRepeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.