Kyuramen
212 SE 1 St Ste 3, Gainesville, FL 32601 · Permanent Food Service · License 1103818
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection3 high priority (1 fixed by the Sep 25 follow-up, 2 fixed on the spot), 4 intermediate (1 fixed on the spot), 1 basic-21
- Administrative complaint on Sep 24, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score67
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
No pork on the cook line. Pork belly in the crock, 128°. This pork was placed on the flat top to be reheated to 165°. The crock pot was on high, but not heating effectively on that setting.
Administrative complaint
- First visitSep 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat 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 : in the front line kitchen, boiled egg 51°, in a doubled food pan. This was brought out at 12:00pm. These were moved to the walk-in freezer, and drooped to 46° in 9 minutes. ALSO, tofu in the front line flip top cooler, cooked sometime today. These now have an ice bag added to the top.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed : cook pork on the front line kitchen, on the counter at 72°. These were cooked today, per the staff. These were moved to the walk-in freezer and dropped to 67° in 9 minutes. Also, in a crock pot in the large kitchen, pork belly 96°. The crock pot had not been turned on. Staff placed the pork to be reheated to 165° for at least a second.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed : the license expired on 6-1-2026, the restaurant is open and operating today.
Administrative complaint
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed : the unknown food in the glass door reach-in cooler, small kitchen, no date label. This turned out to be edible cherry blossoms.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed : water being retrieved from the front line hand wash sink, small kitchen. ALSO, a spoon in the small kitchen hand wash sink. This was removed.
No paper towels or mechanical hand drying device provided at handwash sink.
Observed : lack of paper towels at the front line hand wash sink, large kitchen. Paper towels were added.
Fixed on the spot
Code 53, Manager certification and employee training: No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed : lack of proof for a Certified Food Manager.
Basic1
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed : in the small kitchen, unlabeled food in water in the glass door reach-in cooler. This turned out to be edible cherry blossoms.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.